Cheesy Chicken Pasta an Easy One-Pot Recipe

Mac and Cheese is a favorite one-pot pasta meal for children, however, you want a something more. Cheesy Chicken Pasta an Easy One-Pot Recipe will do just that.

This recipe is very versatile, change it up to suit your family's taste. It is also a way to use leftover chicken breast or holiday turkey.

According to Wikipedia, “In cooking, the Italian expression al dente ( /ælˈdɛnteɪ/; Italian: [al ˈdɛnte]) describes pasta and (less commonly) rice or beans that have been cooked so as to be firm but not hard. "Al dente" also describes vegetables that are cooked to the "tender crisp" phase - still offering resistance to the bite, but cooked through. Keeping the pasta firm is especially important in baked or "al forno" pasta dishes, where the pasta is cooked twice. The term "al dente" comes from Italian and means "to the tooth" or "to the bite", referring to the need to chew the pasta due to its firmness. Pasta that is cooked al dente has a lower glycemic index than pasta that is cooked soft.^"

Ingredients needed for Cheesy Chicken Pasta:

• 1-16 oz package of pasta your favorite kind; Rotini, Farfalli Bow ties, Conchiglie Shells etc.
• 1-16 oz jar Cheesy Ragu Double Cheddar or Roasted Garlic Parmesan
• 10-12 oz chicken breast, cubed
• 3 oz French Fried Onions; French’s or any store brand will work

Instructions to make Cheesy Chicken Pasta:

1. Preheat the oven to 350 degrees Fahrenheit.
2. Using a pan that can go from the stove top, directly in the oven, fill with water and heat to boiling. Dump in the pasta and cook until lightly al dente. Drain off any excess water.
3. Pour the Ragu Cheese into the pasta, rinse the Ragu jar with a little milk and swish around and pour in the pasta, stir.
4. If you are using leftover chicken, cube it and add to the pasta. If you want to take the easier route, use canned chicken breast. Without draining, add it to the pasta.
5. Top with the French-fried onions and place in the preheated oven and bake for 30 minutes. Making cheesy chicken pasta is an easy one-pot recipe.

Homemade Egg Noodles

My family loves homemade egg noodles, therefore, I used this cold snowy day to make, cut and dry the noodles we will eat on Thanksgiving Day.

Homemade Popeye Noodles

When I was growing up my mom made homemade popeye noodles. They are a thicker cut square noodle verses the think cut noodle using a noodle machine. I am not sure when mom purchased the noodle machines and started making them in bulk to sell at the Fall craft show we sponsored, however, when she did a day of making noodles was a huge project.

After mom passed away in November 2009 her things were divided and the noodle makers went different directions. Some time back in the spring my oldest sister asked me if I would like the one she had. She is gluten intolerant so doesn't make noodles like she once did, and I was happy to get it.

I made noodles early summer; some with all-purpose white flour and some whole wheat. The whole wheat noodles were good, however, they are a much heavier noodle.

While I have many times, made the dough by hand with the mixing, punching and kneading method, I have to confess, the bread maker comes in handy to make the job a little easier. 

I still knead the dough a little as it is poured out onto a floured cutting board to get the texture firm enough to run through the noodle maker, however, the bulk of the mixing is done in the bread maker.

Ingredients for Homemade Egg Noodles:

• 6 Eggs
• 3 Cups flour 
• garlic powder; optional
• onion powder; optional
• salt and pepper; optional

 

Instructions for Homemade Egg Noodles:

1. Using a large bowl pour the flour making a well in the center for the eggs.
2. Add the eggs, using your hands mix it all together to get a soft dough ball.
3. Pour it out onto a well floured board and punch it around (knead it) until you have a soft and pliable dough. You want the dough soft yet firm, therefore adding more flour may be necessary.
4. If you are cutting by hand, you will need to roll the dough on the floured board as thin as possible before cutting into noodles. If you are using a noodle maker start on the thickest setting and roll it out until you get to the desired thickness before running through the cutter. 

No matter which way you choose to make your homemade egg noodles they will taste great, however, if you are not going to cook them the same day; lay the noodles out to dry completely before storing them.

Cheesy Tuna Pasta Casserole a One-Dish Meal

Tuna noodle is an easy one-dish meal, however if you need a change try making cheesy tuna pasta casserole. Simply by adding the cheese you have given your recipe some dairy/protein making it a well-balanced meal.

According to World'sHealthiestFoods.com, “To get the most omega 3 fats from your canned tuna, choose water-packed tuna rather than oil-packed. The oil mixes with some of the tuna’s natural fat, so when you drain oil-packed tuna, some of its omega-3 fatty acids also go down the drain. Since oil and water don’t mix, water-packed tuna won’t leach any of its precious omega-3s.
Canned in water and drained, 6 ounces of light meat tuna typically provide a little less than .5 gram of omega-3 fatty acids, while light tuna canned in oil and drained provides a little more than .3 grams of omega 3.”

Ingredients needed to make Cheesy Tuna Pasta Casserole:

 

• 1-16 oz package of pasta your favorite kind; Rotini, Farfalli Bow ties, Conchiglie Shells etc.
• 1-16 oz jar Cheesy Ragu Double Cheddar
• 3-5 oz cans of tuna; water packed
• 1-15 oz can of peas; optional
• 3-6 oz French Fried Onions; French’s or any store brand will  

Instructions to make Cheesy Tuna Pasta Casserole:

1.  Preheat the oven to 350 degrees Fahrenheit 20 minutes will suffice.
2. Using a pan that can go from the stovetop, directly in the oven, fill with water and heat to boiling. Dump in the pasta and cook until lightly al dente`. Al dente` means pasta that has been cooked to be firm but not hard. Drain off any excess water.
3. Pour the Ragu Cheddar Cheese into the pasta, rinse the Ragu jar with a little milk or water and swish it around. Pour it in the pasta and stir.
4. Without draining, add the water packed tuna to the pasta. Stir in the peas and top with the French-fried onions and place in the preheated oven and bake for 30 minutes.

Tip:

If you prefer use an extra jar of cheese for the extra cheesy result.

Cheesy Chicken Pasta an Easy One-Pot Recipe

Mac and Cheese is a favorite one-pot pasta meal for children, however, you want a something more. Cheesy Chicken Pasta an Easy One-Pot Recipe will do just that.

This recipe is very versatile, change it up to suit your family's taste. It is also a way to use leftover chicken breast or holiday turkey.

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