Best 20 Skillet Pasta Recipes

PASTA SKILLET WITH KIELBASA

Steps:

• Bring a large pot of lightly salted water to a boil for pasta.
• Meanwhile, heat olive oil over medium-high heat in a deep skillet. Add onion and garlic to the hot oil and saute just until tender, about 5 minutes. Add kielbasa to the skillet and cook and stir until browned, 3 to 4 minutes. Stir in tomatoes, mushrooms, sugar, balsamic, salt, black pepper, and red pepper. Reduce heat and let sauce simmer while you cook pasta.
• Add penne to the pot of boiling water and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes, stirring peas into pasta during last 2 minutes of cooking time.
• Drain pasta and transfer to sauce. Stir to combine and add basil. Heat over medium-low heat so pasta can absorb liquid from sauce, about 5 minutes. Stir in Cheddar-Monterey Jack cheese and serve.

ROAST BEEF PASTA SKILLET

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, saute onion in oil and butter until tender. Add roast beef and pepper; heat through. Drain pasta; add to beef mixture. Stir in tomato and cheese.

SKILLET PASTA AND BEEF DINNER

Steps:

• 1. Brown ground beef in 12-inch skillet; drain.
• 2. Stir in Pasta Sauce and water. Bring to a boil over high heat. Stir in uncooked rotini and return to a boil. Reduce heat to medium and cook covered, stirring occasionally, 14 minutes or until rotini is tender. Remove from heat, then sprinkle with cheese. Cover and let stand 5 minutes or until cheese is melted.

CHICKEN ALFREDO PASTA SKILLET

Steps:

• In 12-inch nonstick skillet, heat butter over medium heat until melted; add garlic. Cook and stir constantly about 1 minute or until fragrant. Add broth, pasta, salt and pepper; heat to boiling. Reduce heat to medium. Cook uncovered 12 to 14 minutes, stirring occasionally, until pasta is al dente and most of liquid is absorbed.
• Stir in whipping cream and Parmesan cheese; cook over medium-high heat 2 to 3 minutes, stirring frequently, until bubbly. Stir in chicken and frozen sweet peas; cook 2 to 3 minutes, stirring occasionally, until thoroughly heated through.
• Let stand 5 minutes before serving. Garnish with parsley.

SKILLET CHICKEN PASTA PRIMAVERA

Steps:

• Season chicken with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper.
• In 12-inch skillet, heat oil over medium heat. Add chicken; cook 5 to 8 minutes, stirring occasionally, until chicken is browned on both sides and cooked through. Remove chicken from skillet. Add onion; cook 3 to 4 minutes, stirring occasionally, until softened. Add garlic and lemon peel; cook 1 to 2 minutes or until fragrant.
• Add broth; heat to boiling. Stir in pasta, carrots, remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper; reduce heat to medium. Cover and cook 11 minutes. Uncover; add asparagus and cooked chicken. Cover and cook 7 to 8 minutes, stirring occasionally, until pasta is al dente and asparagus is just tender.
• Stir in cubes of cream cheese, the Parmesan cheese and lemon juice until smooth. Add frozen peas; cook 1 to 2 minutes or until peas are heated through and sauce is creamy.
• Remove from heat; let stand 5 minutes. Sauce will continue to thicken as it stands.

LASAGNA SKILLET PASTA RECIPE BY TASTY

Steps:

• In a large skillet, heat olive oil over medium heat. Add onion and garlic to the pan, stirring often, until soft. Move the onions and garlic to the edges of the pan. Add ground beef, McCormick® Dried Oregano, salt, and pepper to the center of the pan, breaking up the meat into smaller pieces. Let the beef sit undisturbed for a moment so the beef browns slightly. Continue cooking, stirring occasionally, until almost no pink remains.
• Add tomato paste to the pan and stir to combine. Add crushed tomatoes and chicken stock to skillet. Bring to a boil and add noodles to skillet, stirring so noodles are submerged. Lower heat to medium, cover with a lid, and cook for about 10 minutes, until noodles are al dente.
• Remove from heat, then stir in shredded mozzarella. Spoon dollops of ricotta over the pasta, cover with lid, and let sit for a few minutes until ricotta melts slightly. Sprinkle fresh basil over pasta and serve.
• Enjoy!

THAI CHICKEN PASTA SKILLET

Steps:

• Cook spaghetti according to package directions; drain., Meanwhile, in a large skillet, heat oil over medium-high heat. Add snap peas and carrots; stir-fry 6-8 minutes or until crisp-tender. Add chicken, peanut sauce and spaghetti; heat through, tossing to combine., Transfer to a serving plate. Top with cucumber and, if desired, cilantro.

ONE-SKILLET CHICKEN FAJITA PASTA

Steps:

• Cook macaroni according to package directions for al dente., Meanwhile, heat 1 tablespoon oil in a large skillet oven over medium-high heat. Add chicken and 4-1/2 teaspoons fajita seasoning; cook and stir until no longer pink, 5-7 minutes. Remove chicken and keep warm., Heat remaining 1 tablespoon oil in skillet. Add onion, green pepper and remaining 4-1/2 teaspoons fajita seasoning. Cook and stir until crisp-tender, 5-7 minutes. Add garlic; cook 1 minute longer. Remove from pan., In the same skillet, add broth, diced tomatoes, green chiles, cream and salt. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, about 10 minutes. Return macaroni, chicken and vegetables to skillet; heat through. Sprinkle with cheese.

SKILLET PASTA FLORENTINE

Steps:

• Cook pasta according to package directions. Meanwhile, in a large bowl, combine the egg, cottage cheese, ricotta, spinach, 1/2 cup mozzarella and herbs., Drain pasta. Place half the sauce in a large skillet; layer with pasta and remaining sauce. Top with cheese mixture., Bring to a boil. Reduce heat; cover and cook until a thermometer reads 160°, 25-30 minutes. , Sprinkle with Parmesan cheese and remaining mozzarella cheese; cover and cook until cheese is melted, about 5 minutes longer. Let stand for 5 minutes before serving.

PASTA, BACON, AND GREEN BEAN SKILLET

Steps:

• Heat oil in a large skillet over medium heat. Add onion; cook and stir until softened, 3 to 4 minutes. Add bacon; cook for 1 minute. Stir in diced tomatoes, tomato sauce, water, and green beans; bring to a simmer. Add cavatappi; cook, stirring frequently, until tender, 8 to 9 minutes.
• Sprinkle mozzarella cheese over the cavatappi mixture. Cover and cook until cheese is melted, 2 to 3 minutes. Season with salt and pepper.

GRECIAN PASTA & CHICKEN SKILLET

Steps:

• In a large skillet, combine the first 6 ingredients; add spaghetti. Bring to a boil. Cook until chicken is no longer pink and spaghetti is tender, 5-7 minutes., Stir in artichoke hearts, spinach, red pepper, olives, green onion, parsley, lemon zest, lemon juice, oil and pepper. Cook and stir until spinach is wilted, 2-3 minutes. If desired, sprinkle with cheese.

HAWAIIAN PASTA SKILLET

Steps:

• Heat stove to medium-high heat.
• In a large skillet, add olive oil and cubed ham and cook until the ham starts to brown.
• Add the tomato sauce, chicken broth, onion powder, garlic salt, pepper, and mix until well combined.
• Add the noodles to the mixture and continue stirring until all the ingredients are mixed.
• Bring the pasta to a boil, and cover with a lid.
• Let the pasta boil, covered for about 15 minutes or until the noodles are soft.
• Remove lid, and stir in pineapple.
• Remove the skillet from the heat and top with mozzarella cheese and until it melts into the pasta.
• Sprinkle with cilantro before serving as garnish and for extra flavor.

SOUPER SKILLET PASTA

Steps:

• In a skillet over medium heat, brown the ground beef until no pink shows; drain.
• Stir in onion soup mix, oregano, tomatoes and water. Bring to boil; stir in macaroni. Simmer covered, stirring occasionally for 20 minutes or until macaroni is tender. Sprinkle in Parmesan cheese and top with Mozzarella cheese.

SMOKED SAUSAGE PIZZA PASTA SKILLET

Steps:

• Heat oven broiler.
• Heat a large oven-safe 10-inch skillet over medium heat. Add oil, mushrooms and smoked sausage; cook about 5 minutes until mushrooms are soft and smoked sausage is browned.
• Add pepperoni, Italian seasoning and salt and cook for 2 minutes. Stir in cooked pasta and marinara sauce. Sprinkle with mozzarella and place under the broiler just until cheese is melted and starting to bubble. Sprinkle with extra Italian seasoning to serve.

SKILLET LINGUICA WITH PASTA

Steps:

• In a large deep skillet over medium-high heat add olive oil and sauté the onions until soft and translucent.
• Add the sausage, salt and pepper and sauté together for another 5 minutes.
• Add the chopped garlic and stir in for a minute.
• Add in the remaining ingredients of diced tomatoes, chicken broth, water, hot pepper sauce, salt and pepper, and uncooked pasta.
• Stir everything together and bring to a boil, cover the skillet and reduce the heat to a slow simmer. Cook for 15 - 20 minutes until the pasta is cooked and the liquid is absorbed.
• Taste and adjust seasoning to taste if needed.
• Remove skillet from heat and leave covered until ready to serve.

ONE POT ANDOUILLE SAUSAGE SKILLET PASTA

Steps:

• Heat olive oil in a large skillet over medium high heat. Add garlic, onion and sausage, and cook, stirring frequently, until sausage is lightly browned, about 3-4 minutes.
• Stir in chicken broth, tomatoes, milk and pasta; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 12-14 minutes.
• Remove from heat and top with cheese. Cover until cheese has melted, about 2 minutes.
• Stir to mix in the cheese.

PASTA LAMB SKILLET

Steps:

• Cook pasta according to package directions. In a large skillet, cook lamb, onion and garlic in oil over medium heat until meat is no longer pink and vegetables are tender; drain. Set aside and keep warm. , In same skillet, combine the zucchini, tomatoes, mushrooms, basil, pepper and seasoned salt. Cover and cook over medium heat for 5 minutes or until vegetables are tender. Drain pasta. Add pasta along with olives and lamb mixture to skillet; heat through.

ONE-SKILLET PASTA

Steps:

• In a large cast-iron or other heavy skillet, cook the turkey, onion and pepper over medium heat until meat is no longer pink; drain., Add the tomatoes, broth, mushrooms, brown sugar and chili powder. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. , Add pasta; return to a boil. Reduce heat; cover and simmer until pasta is tender, 30-35 minutes. Sprinkle with cheese. Cover and cook until cheese is melted, 2-3 minutes longer.

CHICKEN PASTA SKILLET

Steps:

• In a large saucepan, cook pasta according to package directions, adding broccoli during the last 2 minutes of cooking; drain., Meanwhile, in a small bowl, whisk flour and broth until smooth. In a large skillet, melt butter over medium heat; stir in broth mixture. Add half-and-half. Bring to a boil; cook and stir 1 minute or until thickened. Add process cheese, seasoning blend and salt; stir until smooth., Add chicken and pasta mixture; heat through, stirring occasionally. Remove from heat; sprinkle with cheddar cheese. Let stand, covered, 5-10 minutes or until cheese is melted.

SHRIMP PASTA SKILLET

Steps:

• Heat olive oil in a skillet over medium-high heat. Saute tomatoes, onion, bell pepper, celery, garlic, and red pepper flakes in the hot oil for about 5 minutes. Add shrimp, bay leaf, thyme, oregano, pepper, and rosemary. Reduce heat and let simmer until shrimp are bright pink, about 15 minutes.
• Meanwhile, bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain pasta.
• Stir veggie and shrimp mixture into the drained pasta and serve.