I’m going to let you in on a secret. Spaghetti can be boring. It’s also a staple food at our house. Pasta period is a staple food at our house! We like to jazz it up to prevent food boredom. I’m also a bit of a “lazy cook,” in that I prefer recipes that I can do in like 5 steps or less…or that don’t require mass amounts of concentration since I’m juggling kids and food at the same time.
So, here is my easy recipe for Creamy Tomato Basil Pasta. (Ahem. It’s actually my sister’s recipe. Just let that be known by the World Wide Web. Thank you, Sis.)
Creamy Tomato Basil Pasta
I’m going to let you in on another secret. This recipe is vamped up spaghetti, and it’s glorious! 🙂 It’s fast, easy and seriously delicious. We try to keep the ingredients on hand, and it’s really not that hard. Most of these things you can pull right out of your food storage if you have it.
See? Nothing bizarre going on here. You’ve got Alfredo sauce, spaghetti sauce (mine is a bottle of homemade), pasta noodles and chopped chicken. You can either cook as part of the dinner prep, or you can use leftover chicken from another recipe. We had just purchased a rotisserie chicken and used the leftovers for this recipe. Sometimes we like to chop up and fry chicken and then freeze it in smaller portions, That would go well with this recipe. Or you can use a can of chicken. Whatever you have!
Heat your chicken.
Then add your sauces together. You’d also add the basil in here, but I didn’t have any. 🙁
Mix and heat through until bubbly and delicious. Serve over pasta and enjoy!
- 1 jar of spaghetti sauce
- 1 jar of Alfredo sauce
- 1 cup of cut, diced or shredded chicken
- 1 12 oz bag of pasta (Rotini, Penne, Bow Tie, anything but spaghetti noodles)
- 2 TBSP fresh chopped basil (optional)
- Prepare your pasta according to the directions. In a large skillet, fry up the chicken. If it’s already cooked, heat it in the pan. Once it’s cooked or heated through, add the jar of spaghetti sauce, the jar of alfredo sauce, and the basil. Mix well until combined, stirring often, until bubbly.
- Remove from heat. Serve the sauce over the pasta immediately. Garnish with Parmesan. Serve with garlic bread and green salad to make a meal.
Essentially, you’re making fancy spaghetti, but you’re changing the noodles and the meat and adding a little something to the sauce. You’ll feel like you’re at an Italian restaurant instead of sitting at your sticky kitchen table trying not to feel the crumbs through your socks. Or is that just me?
What is your favorite easy, go to recipe?