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Tag: Pasta

Creamy Italian Sausage Pasta
This creamy Italian sausage pasta is weeknight comfort food done right. It’s rich, cozy, and bursting with flavor from sausage, garlic, and parmesan.

Jump to: ℹ️ Overview | 🛒 Ingredients | 📷 How To Make | 👩‍🍳 Recipe Tips | 🥗 Serving Suggestions | 📝 Full Recipe Card | 🍽 More Pasta Recipes To Try

This creamy Italian sausage pasta is the kind of dish I pull out when I want dinner to feel a little special but I’ve got zero energy for anything fussy. It’s easy enough for a weeknight, but flavorful enough to serve when friends pop over. The combo of garlicky sausage, a splash of cream, a touch of tomato paste (cooked until it smells amazing), and a generous handful of Parmesan just works.

It’s rich and cozy, but not heavy in a “food coma” way. The spinach adds a little freshness and color (and let’s be honest, makes me feel like I’ve made a responsible life choice).

Whether you’re craving something hearty after a long day or just want a one-pan wonder that delivers serious flavor, this one’s a keeper.

A quick note on the Italian sausage: you can usually find it sold as ground sausage meat—already seasoned and ready to go. It also comes in sausage links (mild, sweet, or fennel), and if that’s what you’ve got, just slice open the casing and use the meat inside. It’s fatty, flavorful, and really the star of this dish.

👩‍🍳 You might also like these comforting one-pan meals: creamy pesto chicken pasta, Cajun shrimp pasta, marry me chicken orzo bake, chicken risotto with asparagus, or Spanish one pot chicken rice.

What You’ll Need

Here is what you’ll need for this creamy Italian sausage pasta recipe. Find the full measurements in the recipe card below.
- Short pasta like rigatoni or penne – they catch the sauce so well!
- Olive oil – helps brown the sausage and adds flavor.
- Tomato paste – adds umami and that concentrated tomato goodness.
- Chicken broth – lightens the sauce a bit and brings savory depth.
- Cream – the base of that creamy lusciousness. You can use heavy creamy for extra luxurious feel or regular thinner cooking cream, or lighter cream to cut down on calories.
- Parmesan cheese – salty, nutty, and rich. Use fresh and grate yourself for best flavor.
- Red pepper flakes & Italian seasoning – warmth and herby vibes.
- Yellow onion and garlic – the classic flavor duo.
- Fresh spinach – for a hit of green and earthy flavor; you can also throw in kale, chard, broccolini or asparagus.
- Fresh herbs like basil or parsley – totally optional but adds brightness.
- Italian sausage – Mild, sweet, or fennel-spiced. You can buy it ground by the pound at most butcher counters or grocery stores. Or grab sausage links and remove the casing. Most Italian sausage is pork-based, but beef versions exist too. No Italian sausage? You can mix ground pork or beef with fennel seeds, garlic, paprika, oregano, and chili flakes to make your own. It’s not exact, but it’s close enough for a delicious meal.
How To Make Creamy Italian Sausage Pasta

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for creamy Italian sausage pasta.
- Cook pasta until al dente. Reserve some pasta water before draining. You can do this in parallel with below steps.
- Brown the Italian sausage in olive oil, breaking it up into crumbles. Set aside.
- In the same pan, sauté onion until soft. Add garlic, red pepper flakes, and Italian seasoning.
- Stir in tomato paste and cook until it darkens a little.
- Pour in chicken broth to deglaze the pan. Add cream and the sausage back in.
- Simmer until slightly thickened. Stir in Parmesan until smooth.
- Toss in the pasta and spinach. Add reserved pasta water if needed.
- Finish with fresh herbs and extra cheese. Serve hot!
Recipe Tips/Variations
- Don’t skip cooking the tomato paste for a minute or two—this deepens the flavor and makes it richer.
- Make it ahead: The sauce keeps well in the fridge for a day or two. Reheat gently and toss with freshly cooked pasta.
- Storage: Leftovers keep in the fridge for 3 days. Reheat on the stove or in the microwave with a splash of broth or water.
- Add-ins: Mushrooms, sun-dried tomatoes, or roasted red peppers would all work beautifully.
- Make it spicy: Use hot Italian sausage or add extra chili flakes.
- Want to lighten it up? Swap the heavy cream for light cream, half-and-half, or even a mix of milk and Greek yogurt (just stir the yogurt in off the heat to prevent curdling). Use less Parmesan or go for a hard cheese like Grana Padano, which is still flavorful but a bit leaner. For the sausage, look for leaner Italian-style turkey or chicken sausage — tons of flavor, less fat. And if you’re watching carbs, try a high-fiber pasta or a chickpea-based one to bump up the protein and keep things balanced.
Serving Suggestions

This dish is pretty rich, so a crisp green salad with a tangy vinaigrette is a perfect match. You could also serve it with some crusty bread to soak up every last drop of that sauce. Try these side dishes:

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This creamy Italian sausage pasta is weeknight comfort food done right. It’s rich, cozy, and bursting with flavor from sausage, garlic, and parmesan. Find step-by-step photos and more recipe tips above.

Bring a large pot of salted water to a boil. Cook pasta until al dente. Reserve ½ cup of pasta water, then drain.

Heat olive oil in a large skillet over medium heat. Add sausage, breaking it up with a spoon. Cook until browned and cooked through, 6–8 minutes. Transfer to a plate, leaving a little fat in the pan.

In the same pan, sauté the onion until soft, about 3 minutes. Add garlic, red pepper flakes, and Italian seasoning. Cook for 1 minute.

Stir in tomato paste and cook for 1–2 minutes until slightly darkened.

Deglaze the pan with chicken broth, scraping up any bits. Add the cream and bring to a simmer.

Return sausage to the pan. Simmer for 3–4 minutes until the sauce slightly thickens.

Stir in Parmesan until melted and smooth. Add the drained pasta and spinach. Toss to coat. Add pasta water a splash at a time if needed to loosen the sauce.

Season to taste with salt and pepper.

Serve hot with extra Parmesan and fresh herbs on top.

What kind of sausage should I use? Go for mild, sweet, or fennel Italian sausage. If you can’t find ground sausage, just remove the casing from regular sausages.

Can I make this without cream? Yes! Try half-and-half or even evaporated milk, though the sauce won’t be quite as rich.

How do I make it vegetarian? Swap the sausage for plant-based sausage or sautéed mushrooms for a meaty texture.

Can I freeze it? Creamy sauces don’t always freeze well—they can split—but it’s okay in a pinch. Just reheat slowly and stir well.

Don’t skip cooking the tomato paste for a minute or two—this deepens the flavor and makes it richer.

Make it ahead: The sauce keeps well in the fridge for a day or two. Reheat gently and toss with freshly cooked pasta.

Storage: Leftovers keep in the fridge for 3 days. Reheat on the stove or in the microwave with a splash of broth or water.

Add-ins: Mushrooms, sun-dried tomatoes, or roasted red peppers would all work beautifully.

Make it spicy: Use hot Italian sausage or add extra chili flakes.

Want to lighten it up? Use a mix of milk and Greek yogurt (just stir the yogurt in off the heat to prevent curdling) intsead of cream. Use less Parmesan or go for a hard cheese like Grana Padano, which is still flavorful but a bit leaner. For the sausage, look for leaner Italian-style sausage or choose turkey or chicken sausage — tons of flavor, less fat. And if you’re watching carbs, try a high-fiber pasta or a chickpea-based one to bump up the protein and keep things balanced.

Calories: 661kcal | Carbohydrates: 49g | Protein: 22g | Fat: 42g | Saturated Fat: 18g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Cholesterol: 109mg | Sodium: 838mg | Potassium: 524mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1551IU | Vitamin C: 8mg | Calcium: 152mg | Iron: 2mg

Keywords: Creamy Italian Sausage Pasta, italian dinner recipes, pasta dinner ideas, pasta and sausage recipes
More Pasta Recipes To Try
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March 20, 2026
Pasta e Fagioli Soup (Low-Carb)
Low-Carb Pasta e Fagioli Soup pumps up the flavor with Italian sausage and ground beef and switches pasta for zucchini noodles! My slow cooker version of this famous soup is pretty low in net carbs, but see tips in this post to make a version with even fewer carbs if you prefer.

PIN Low-Carb Pasta e Fagioli Soup to try it later!

This Low-Carb Pasta e Fagioli Soup made in the slow cooker is a lower-carb variation of a famous Italian soup many people may have had in a restaurant! And because I switched out the pasta for zucchini noodles I used to call this recipe Zucchini e Fagioli Soup but it seemed like people didn’t get the joke, so I changed the recipe title to something people would recognize! And this no-pasta version of Pasta e Fagioli Soup is also gluten-free!

And it’s soup weather in Utah, so I’ve been making soup in the Instant Pot, in the slow cooker, and on the stove! But there is something so appealing about making a pot of soup in the slow cooker and making your house smell great while it cooks all day. And this soup is loaded with great flavors from ground beef, Italian Sausage, tomatoes, beef broth, and spices, and if you try it I bet you won’t miss the pasta a bit!

What ingredients do you need?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe with ingredient amounts.)

What is Pasta e Fagioli Soup?

The name “Pasta e Fagioli” means pasta and beans in Italian, and there are many variations of this famous Italian soup that combines those ingredients. Even though this low-carb version doesn’t actually have pasta, I kept that word in the title so people would recognize that this recipe is a low-carb version of this popular soup.

How did I make Pasta e Fagioli Soup that’s lower in carbs?

In my low-carb version of this famous soup I reduced the carbs by adding both ground beef and turkey Italian sausage, replacing the pasta with chopped zucchini noodles, and using fewer beans, which makes a soup with only 9 net carbs per serving and the soup also has 25 grams of protein.

How to make this Pasta e Fagioli Soup even lower in carbs:

If you check the nutritional information you’ll see that this soup recipe is quite low in carbs, but just eliminate carrots and beans and use more zucchini noodles if you want an even lower-carb version of this tasty soup.

What makes this soup extra flavorful?

Using ground fennel (affiliate link) and Parmesan rind are two things I used to make the flavor outstanding in this soup, and I urge you to use ground fennel when you season the vegetables, and also to add a few chunks of Parmesan rind to the soup when it cooks if you have those ingredients. But even if you don’t have either of those, the flavors in tomatoes, Italian sausage, ground beef, garlic, and a touch of spicy, red pepper make this an extra tasty soup!

How to Make Low-Carb Pasta e Fagioli Soup:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
1. Heat a little olive oil in a non-stick pan; then cook the Italian sausage and ground beef until it’s nicely browned, breaking it apart with a turner as it cooks. Or you can use a potato masher (affiliate link) to break the meat apart, which is what I do!
2. While the meat cooks, chop the onion and carrots (if using.)
3. When meat is browned, add it to the slow cooker and lightly saute onions and carrot in the same pan for about 3 minutes. Then add the minced garlic and all the seasonings and cook 1-2 minutes more. Put the vegetable mixture into the slow cooker.
4. While vegetables are cooking, rinse and drain the beans (if using).
5. If you’re lucky enough to have some Parmesan rind saved in the freezer, chop up some of that.
6. Add the drained beans, petite dice tomatoes, beef stock and Parmesan rind (if using), to the soup and cook on high for 2 1/2 to 3 hours, or slightly longer if your slow cooker cooks a bit cooler.
7. When the soup has cooked for nearly 3 hours, use your preferred method to make zucchini noodles and then coarsely chop the noodles until you have 1 1/2 cups chopped zucchini (or more if you’re omitting beans and/or carrots).
8. Add the zucchini to the soup and cook 30-45 minutes more (or a bit longer if you want the zucchini to be really soft.
9. When the soup is done, stir in 2 T balsamic vinegar and season to taste with salt and fresh-ground pepper.
10. I love the Pasta e Fagioli soup with Parmesan cheese added at the table; your choice on that!
More Tasty Soup with Zucchini:

Weekend Food Prep:

This recipe for a lower-carb version of Pasta e Fagioli Soup has been added to a category called Weekend Food Prep to help you find recipes you can prep or cook on the weekend and eat during the week!
Ingredients

1 lb. ground beef

3 links turkey Italian sausage (see notes)

2 tsp. + 1 tsp. olive oil

1/2 cup chopped carrots

one medium onion chopped small

1 T minced garlic (we used garlic from a jar)

1 tsp. Italian Herb Blend

1 tsp. Spike Seasoning

1 tsp. ground fennel seed

1/2 tsp. ground red pepper flakes (more or less to taste)

one 15 oz. can small red beans, rinsed in a colander and drained (see notes)

8 cups beef broth (see notes)

two 14.5 oz. cans petite diced tomatoes

a few pieces of chopped Parmesan rind if you have them

1 1/2 cup chopped zucchini noodles (see notes)

2 T balsamic vinegar

salt and fresh ground black pepper to taste

freshly grated Parmesan cheese for serving (optional)

Instructions

Heat 2 tsp. olive oil in a large non-stick frying pan (or in the Ninja Cooker), add the ground beef and Italian sausage and cook over medium-high heat until it’s nicely browned, breaking apart with a turner or potato masher (affiliate link) while it cooks.

When it’s browned well, put the meat into the slow cooker.

Add the other teaspoon of oil to the frying pan, add the carrots and onions, and cook about 3 minutes.

Then add the minced garlic, Italian Herb Seasoning (affiliate link), Spike Seasoning (affiliate link), ground fennel, and red pepper flakes and cook about 2 minutes more.

Add the vegetables to the slow cooker.

Add the beef stock or broth, petite diced tomatoes, and drained beans to the slow cooker, with some pieces of Parmesan rind if you’re lucky enough to have some.

Cook on HIGH for 2 1/2 – 3 hours. (The Ninja cooks a little hot, so you might need a little more than 3 hours if you’re using a different slow cooker.)

When the soup has cooked about 3 hours, make zucchini noodles using the method you prefer.

Then coarsely chop the noodles until you have 1 1/2 cups chopped zucchini (or more if you are omitting the beans or carrots.)

Add zucchini to the soup and cook 30-45 minutes more, or until the zucchini is done to your liking.

Remove the Parmesan rind if it hasn’t all dissolved.

Stir in the balsamic vinegar and season soup to taste with salt and fresh ground black pepper. (Taste before salting if you use the Parmesan, because it’s a bit salty.)

Serve hot, with freshly grated Parmesan to add at the table if desired.

Notes

The three links of turkey Italian sausage I used was 12 ounces of sausage; if you want to use the whole package just add about 1/2 cup more beef stock.

I used homemade beef stock for this recipe, but if you use canned beef broth just use four 15 oz. cans. See my post on how to make zucchini noodles if you need help with that.

If you want to make an even lower-carb version of this recipe just skip the beans and carrots and add about another cup of zucchini noodles.

I used my Six-Quart Ninja Cooker (affiliate link) to make this soup, but any 5-6 quart slow cooker will work. If you’re using the Ninja Cooker, you can saute the meat and vegetables right in the slow cooker.

Recipe created by Kalyn with inspiration from Slow Cooker Vegetarian Pasta e Fagioli Soup.

Nutrition Information

Yield

8

Serving Size

1

Amount Per Serving

Calories 270Total Fat 13gSaturated Fat 5gTrans Fat 1gUnsaturated Fat 7gCholesterol 66mgSodium 1412mgCarbohydrates 12gFiber 3gSugar 4gProtein 25g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Did you make this recipe?

Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
My lower-carb Pasta e Fagioli Soup has only 9 net carbs per serving; if you want a version with even fewer carbs, skip the carrots and beans and use more zucchini noodles! Carrots aren’t recommended for Phase One on the original South Beach Diet, so if you want to eat this for Phase One you should probably omit the carrots (although truthfully I wouldn’t lose sleep over 1/2 cup carrots in 8 servings of soup.)

Find More Recipes Like This One:
Use Soup Recipes to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
When I made this low-carb variation of Pasta e Fagioli Soup using zucchini noodles to replace the pasta in 2016, I called it Zucchini e Fagioli Soup! But eventually I realized people were not getting the joke and changed the recipe title to something people could recognize. The recipe was last updated with more information in 2025.
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March 16, 2026
Marry Me Shrimp Pasta | The Recipe Critic
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Marry Me Shrimp Pasta dazzles with robust Italian flavors. It’s ready in just 30 minutes, and the creamy sauce, brimming with fresh herbs and spices, could very well lead to a marriage proposal after your first bite!

This dish will knock anyone’s socks off. To complete the meal, you should start out with my easy bruschetta recipe as a delightful appetizer. Then serve the pasta with this copycat olive garden salad and the best homemade garlic bread. Dinner is served!
Why You’ll Love This Recipe

Ease of Preparation: Even though this tastes like a gourmet meal, it comes together so quickly and easily.

Flavor: The flavor profiles of this dish are simply extraordinary! Not only that, but the combination of garlic, grated Parmesan cheese, fresh basil leaves, and rich sun-dried tomatoes will undoubtedly have your taste buds singing with delight!

Versatility: You can change up the ingredients to suit your tastes. For example, add some spice with red pepper flakes, or incorporate vegetables such as baby spinach, mushrooms, or peppers.

Crowd-pleaser: This recipe will become one of your family’s go-tos. It appeals to both young and old. If your kids don’t like shrimp, you can make this a chicken recipe.
What is Marry Me Shrimp With Pasta?

Marry Me Shrimp Pasta puts a delicious spin on the classic Marry Me Chicken recipe. Picture juicy shrimp and tender linguine coming together to transport you to a cozy evening on a Venetian restaurant patio.

If you’re interested in more Marry Me recipes, I’ve got you covered. Check out my Marry Me salmon, Marry Me chicken pasta, and my Marry Me Chicken. Delicious Marry Me recipes, with their mouthwatering flavors and romantic charm, are perfect for creating memorable and impressive meals.

Ingredients Needed to Make Marry Me Shrimp with Pasta

There really aren’t that many ingredients in this pasta. Most items you probably already have in your fridge or pantry. I like to use fresh seafood when making this. Scroll down to the recipe card for exact measurements.
- Linguine pasta: Provides a hearty base and a chewy texture that compliments the shrimp.
- Peeled and deveined shrimp: Provides a sweet seafood flavor and is a great source of lean protein.
- Italian seasoning: Adds depth to the Italian flavor and enhances the overall flavor.
- Salt: Enhances each individual flavor in the dish.
- Black Pepper: Gives a peppery bite and enhances flavor.
- Olive oil: Helps create smoothness in the sauce.
Sauce
- Butter: Provides a rich cream base for the sauce.
- Minced garlic: Infuses the sauce with a robust flavor that compliments the shrimp.
- Flour: Helps thicken the sauce to get the right consistency.
- Chicken broth: Adds a depth of flavor and helps to smooth out the sauce.
- Heavy Cream: Provides a luxuriously creamy texture and flavor.
- Parmesan Cheese: Helps thicken the sauce and adds a savory, nutty warmth.
- Drained and chopped sun-dried tomatoes: Add a tangy sweetness and beautiful color to the dish.
- Fresh Basil: Provides a fresh herbal note and bright green color.
- Paprika: Adds a slight smokey flavor and makes the sauce a more edible color.
- Italian Seasoning: Provides a variety of herbs and spices that complement the other ingredients. You can use store-bought or make your own homemade Italian seasoning.
- Salt & Pepper: To taste
Marry Me Shrimp Pasta Recipe

This Marry Me Shrimp with pasta recipe comes together quickly. First, cook the pasta, then simmer the ingredients in a pan, and before you know it, dinner is ready! Just remember not to overcook your shrimp. Follow the steps below to create this amazing dish.
1. Pasta: Cook the linguine according to the package directions, then drain, and set aside.
2. Coat shrimp: Toss the shrimp in the Italian seasoning, salt, and pepper in a bowl. Then, heat the olive oil in a large skillet over medium-high heat.
3. Cook shrimp: Add the shrimp to the pan and cook until it turns pink, about 6-8 minutes. Don’t overcook the shrimp, or it will be chewy. Remove the shrimp from the pan and set aside.
Sauce
1. Saute: Melt the butter in the same pan. Saute the garlic for 30 seconds, then whisk in the flour to make a paste.
2. Whisk: Slowly whisk in the chicken broth and heavy cream. Whisk together and heat until the sauce starts to thicken.
3. Seasonings: Add the parmesan cheese, sun-dried tomatoes, basil, paprika, Italian seasoning, and salt and pepper. Whisk and heat through until you have a smooth, creamy sauce.
4. Heat everything: Add the shrimp and pasta to the sauce and toss to coat. Saute everything together for another 3-4 minutes.
5. Garnish: Top Marry Me shrimp pasta with additional basil, and enjoy fresh!
Season the shrimp.

Cook the shrimp.

Melt the butter and saute the garlic.

Whisk in the flour, heavy cream, and chicken broth.

Add the cheese, basil, sun-dried tomatoes, and seasonings.

Stir in the cooked shrimp and pasta.
Tips to Make Your Marry Me Shrimp Pasta Perfectly

This Marry Me shrimp with pasta dish is hard to get wrong, but here are some tips and ideas to make it the best it can be!

DON’T overcook shrimp: Cook the shrimp until the shrimp just turns pink, not much longer than that; it will finish cooking later in the sauce

Pasta trick: I like to toss my cooked pasta in a little olive oil to keep it from sticking together while it waits for the rest of the recipe to come together.

Fresh shrimp is superior: I like to use fresh shrimp from the deli if it’s available, but frozen shrimp works just as well. Make sure to thaw it completely before using it.
Storing Leftover Marry Me Shrimp Pasta

Luckily you can store any leftovers. Follow the instructions below to store and reheat pasta below.

Cool: Make sure the dish has cooled completely before putting it in an airtight container.

Refrigerate: Put the container in the fridge; it will last up to 3 days.

Reheat: To reheat Marry Me Shrimp Pasta, transfer it to a microwave-safe dish or saucepan. Add a splash of water, broth, or cream to maintain its creamy texture. Microwave covered for 30-second increments, stirring in between, or reheat gently on the stovetop over low heat, stirring occasionally.

DO NOT freeze: We do not recommend freezing this dish. It will affect the texture of the shrimp and the creaminess of the sauce.
More Scrumptious Shrimp Recipes

I love shrimp! Not only is it good both cold and hot, but it is also a great source of lean protein. If you’re looking for more recipes with shrimp, try my creamy lemon garlic seafood pasta and the recipes below!

Pin this now to find it later

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February 14, 2026
Spicy Shrimp and Clam Pasta
With this spicy pasta you can have dinner on the table in under 45 minutes.

Hi there. It’s me, Joanne. This is an updated post from September 2009, which was only our third month sharing recipes with you. A lot has changed since then. Here’s the little blurb we wrote way back then. If you’re only interested in the recipe, scroll down to the recipe below.

From 2009: We are only into our second month here at Inspired Taste and I must say Adam and I are pretty excited with our progress. It may not seem like too much, but yesterday we had a record breaking 64 unique visitors look at our site. When we compare that with last month it has more than tripled. We have also started to receive comments on various posts, which is quite possibly the coolest thing ever! I knew we would be excited, but once we started hearing from people out there who liked something we did, it truly was an awesome feeling. Sometimes I sit at my computer wondering if anyone will actually care about what I am saying, am I actually that interesting? … like right now, is someone really wanting to read about how many unique visitors we had yesterday? It is incredibly humbling to know that people do take the time to view our work and possibly even try our recipes and then take the additional time to write to us either through email or by commenting on our site.

How to Make the Best Spicy Pasta with Shrimp and Clams

This spicy pasta recipe comes from a coworker who was kind enough to let us in on one of his favorite recipes. The sauce comes together pretty quickly and is packed with flavor thanks to cooked onions, dry vermouth, red pepper flakes, fresh parsley and lemon juice. This sauce is perfect with shrimp and clams, but you can also skip the shellfish and simply toss the sauce with pasta.

The shrimp are peeled then deveined and roasted in the oven while the sauce comes together and then added at the very end. The clams are washed and put into the sauce a few minutes before serving so they have a chance to open.

Spicy Shrimp and Clam Pasta

PREP
10 mins

COOK
35 mins

TOTAL
45 mins

This spicy pasta recipe comes from a coworker who was kind enough to let us in on one of his favorite recipes. The sauce comes together pretty quickly and is packed with flavor thanks to cooked onions, dry vermouth, red pepper flakes, fresh parsley and lemon juice.

Makes 4 to 6 servings

You Will Need

1 pound dry pasta such as spaghetti or fettuccini

Salt and fresh ground black pepper

1 tablespoon extra-virgin olive oil, plus more for cooking shrimp

1 tablespoon butter

1 medium onion, chopped

4 garlic cloves, minced

1/3 cup dry vermouth or substitute dry white wine

1 (28 ounce) can whole tomatoes

1 teaspoon red pepper flakes, or more to taste

1 teaspoon brown sugar

1/4 cup chopped fresh parsley

1 lemon, cut into wedges

1 1/4 pounds littleneck clams (about 15 clams), scrubbed

1 pound cleaned large shrimp

Directions

1Heat the oven to 400 degrees F.

2Add the olive oil and butter to a wide skillet (with lid) over medium heat. Once the butter has melted, add the onions and cook until softened, about 5 minutes. Add the garlic and cook for another 2 minutes.

3Pour in the vermouth and use a wooden spoon to scrape any bits stuck to the bottom of the pan. Add the tomatoes, red pepper flakes and brown sugar. Bring to a low simmer and cook until reduced slightly, about 8 minutes. While cooking, use a wooden spoon to break the whole tomatoes apart into bite-size chunks.

4Meanwhile, cook the pasta in boiling salted water until it is tender but not mushy. Drain, but reserve about 1/4 cup of the pasta water.

5While the pasta is cooking, cook the shrimp. Toss shrimp with a tablespoon of olive oil, salt and pepper. Add to a baking dish and roast the shrimp for 5 to 10 minutes until pink, firm, and cooked through.

6When the sauce is done, add the clams and cover with a lid. Allow them to steam for 4 to 5 minutes. After 4 to 5 minutes, the clams should have opened, if one or two have not, remove from the pan and discard.

7Add the shrimp, cooked pasta, and about 1/4 cup of the pasta water. Toss well then cook one more minute until the sauce coats the pasta. Top with parsley and serve with lemon wedges on the side.

Adam and Joanne’s Tips

The sauce can be made (without shellfish) up to 3 days in advance or frozen up to 1 month.

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

AUTHOR:

Adam Gallagher
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February 13, 2026
Creamy Chicken Pasta With Pesto
This creamy chicken pasta with pesto is fresh, vibrant, and perfectly comforting. It’s family-friendly, high in protein, satisfying, and everyone at my table gobbled it up (including my 4-year-old).

Jump to: ℹ️ Overview | 🛒 Ingredients | 📷 How To Make | 📹 Watch The Video | 👩‍🍳 Recipe Tips | 🥗 Serving Suggestions | 📝 Full Recipe Card | 🍽 More Chicken Recipes

This creamy chicken pasta with pesto is something I make often, and it never fails me. It’s got that gorgeous fresh basil flavor from pesto, balanced with a light cream sauce that clings to every bite of tender chicken and penne.

Unlike heavier Alfredo-style pastas, this one feels just right — creamy but not overwhelming. A bit of lemon keeps it bright, and a sprinkle of Parmesan ties it all together.

My kid always asks for seconds, and I secretly love that it packs in protein without feeling too rich. Each serving hits that sweet spot of about 30 grams of protein and enough carbs to keep you full. Honestly, it’s one of those recipes you’ll tuck away and keep coming back to.

👩‍🍳 You might also like these pasta dishes: creamy Italian sausage pasta, Marry Me chicken orzo bake, chicken pasta Alfredo with broccoli, garlic Parmesan chicken and pasta, lemon chicken orzo pasta, butternut squash pasta, and veggie pasta bake. You may also want to check out these chicken pasta recipes and crock pot Marry Me chicken.

What You’ll Need

Here is what you’ll need for this creamy chicken pasta with pesto recipe. Find the full measurements in the recipe card below.
- Pasta – I like penne pasta, but you could use fusilli or rigatoni — anything that holds sauce nicely.
- Chicken – Boneless chicken breast (you could use boneless thighs if you prefer juicier meat), and you will need salt and pepper for seasoning and a little olive oil for cooking. PS. For a speedy version, slice up some store-bought rotisserie chicken and skip the chicken cooking step altogether!
- Basil pesto – Store-bought basil pesto is fine, but homemade makes it special. If buying store-bought, I highly recommend fresh pesto you would get in the refrigerated section, it’s more pungent and vibrant green.
- Also for creamy pesto sauce – garlic (for that savory backbone), lemon zest and juice (brightens up the cream), chicken stock (adds depth and volume), light cream (or use half-and-half), and Parmesan cheese (for salty, nutty richness).
- To Serve – Cherry tomatoes (I love the pop of color) and extra Parmesan (never too much cheese).
How To Make Creamy Chicken Pasta With Pesto

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for how to make creamy chicken pasta with pesto.
- Cut chicken breasts horizontally for even cooking, season with salt and pepper.
- Sear chicken in olive oil until golden and cooked through, about 5 minutes each side; set aside.
- In parallel, cook pasta until just al dente; set aside.
- In the same pan, add a little extra oil and sauté garlic and lemon zest gently.
- Pour in chicken stock, half the pesto, light cream, lemon juice, and Parmesan.
- Simmer 4–5 minutes until the sauce is slightly thickened.
- Slice chicken, return to pan with juices (you can also pop the chicken on top of the pasta later).
- Stir in cooked pasta and remaining pesto.
- Top with extra pesto, Parmesan, and cherry tomatoes.
Watch The Video

Recipe Tips
- Make it extra creamy: Swap light cream for heavy cream if you want indulgence.
- Protein swap: Try shrimp or rotisserie chicken (this will make things even easier as you won’t need to cook the chicken). If using shrimp/prawns, pan-fry for 2 minutes each side.
- Veg it up: Stir in baby spinach or peas at the end. Try adding some sun-dried tomatoes.
- Pasta water: If your sauce feels too thick, add a splash of pasta cooking water to loosen it.
- Leftover pesto: Freeze in an ice cube tray for quick flavor boosts.
- Storage tips: Leftovers keep well in the fridge up to 3 days. Reheat gently on the stovetop with a splash of stock or cream. I don’t recommend freezing—cream sauces can separate.
- Make-ahead tips: You can cook the chicken and make the sauce a day ahead—just reheat gently before tossing with pasta. Even the pasta can be cooked in advance and lightly oiled to prevent sticking.
Serving Suggestions

I like serving this with a simple side salad or a green salad and maybe a hunk of crusty bread to mop up the sauce. A glass of chilled white wine doesn’t hurt either.

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This creamy chicken pasta with pesto is fresh, vibrant, and perfectly comforting. It’s family-friendly, high in protein, satisfying, and everyone at my table gobbled it up (including my 4-year-old). Find step-by-step photos and more recipe tips above.

Cook Pasta: Cook the penne according to package directions until al dente. Drain and set aside.

Prepare Chicken: Cut the chicken breasts horizontally so they cook evenly. Season both sides with salt and pepper.

Sear Chicken: Heat 1 tablespoon olive oil in a large sauté pan over high heat. Add chicken, reduce heat to medium-high, and cook about 5 minutes per side. Remove thinner pieces early if needed. Transfer all chicken to a plate and rest.

Make Sauce: Lower heat to medium. Add 1 teaspoon olive oil, garlic, and lemon zest. Sauté until fragrant.

Build Sauce: Pour in chicken stock, half the pesto, cream, lemon juice, and Parmesan. Simmer for 4–5 minutes until slightly reduced.

Finish Chicken: Slice cooked chicken. Return to pan along with any juices. You can also return the juices to the sauce and reserve the chicken to serve on top like I did (for nicer presentation).

Combine Pasta: Add pasta and remaining pesto. Toss to coat.

Serve: Top with extra Parmesan, cherry tomatoes, and another drizzle of pesto.

Can I use jarred pantry pesto rather than fresh? Absolutely! Just look for one with good olive oil and real Parmesan.

What’s the best pasta shape? I like penne or rigatoni because they hold the sauce nicely.

Does this reheat well? Yes! We always enjoy the leftovers — just warm it gently on the stove with a splash of stock or cream.

Make it extra creamy: Swap light cream for heavy cream if you want indulgence.

Protein swap: Try shrimp or rotisserie chicken (this will make things even easier as you won’t need to cook the chicken). If using shrimp/prawns, pan-fry for 2 minutes each side.

Veg it up: Stir in baby spinach or peas at the end. Try adding some sun-dried tomatoes.

Pasta water: If your sauce feels too thick, add a splash of pasta cooking water to loosen it.

Leftover pesto: Freeze in an ice cube tray for quick flavor boosts.

Storage tips: Leftovers keep well in the fridge up to 3 days. I don’t recommend freezing—cream sauces can separate.

Make-ahead tips: You can cook the chicken and make the sauce a day ahead—just reheat gently before tossing with pasta. Even the pasta can be cooked in advance and lightly oiled to prevent sticking.

Calories: 519kcal | Carbohydrates: 47g | Protein: 31g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 92mg | Sodium: 896mg | Potassium: 534mg | Fiber: 2g | Sugar: 3g | Vitamin A: 663IU | Vitamin C: 3mg | Calcium: 123mg | Iron: 1mg

Keywords: creamy chicken pasta with pesto, chicken pesto pasta, creamy pesto chicken pasta, chicken pesto, creamy chicken pasta
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February 8, 2026
Greek Pasta Salad Recipe
This Greek pasta salad recipe is fresh, colorful, and made with the most irresistible homemade dressing. Perfect for summer entertaining and potlucks!

Inspired by our favorite Greek salad, this easy pasta salad combines fresh tomatoes, red onion, olives, and creamy feta cheese. It’s simple to shop for, comes together quickly, and always tastes like summer.

Serve it as a side dish, or make it a full meal by topping it with grilled chicken, shrimp scampi, or your favorite protein. For an Italian twist, try our Italian pasta salad with salami. It’s just as easy and just as delicious.

Key Ingredients
- Pasta: I used mini farfalle in the photos, but choose a shape that has plenty of nooks and crannies to catch the dressing. Penne, fusilli, rotini, farfalle (bow tie), and orzo are all great options.
- Veggies: This calls for the same veggies as a traditional Greek salad, except for the cucumber, which doesn’t hold up as well over time. I add tomatoes, red onion, and green bell pepper.
- Olives: I’ve used pitted Kalamata olives in the photos, but feel free to use your favorite olives instead. Consider black, green, or Castelvetrano olives.
- Feta Cheese: Choose feta sold in brine if you can. It tastes better than pre-crumbled feta, and you can even add a spoonful of the brine to the dressing for more flavor.
- Pepperoncini Peppers: These are optional, but I love them. I like to slice them thin and mix them into the salad, plus add a splash of the pepperoncini brine to the dressing for even more flavor. I do the same with our classic pasta salad.
- Greek Salad Dressing: You’ll make it with olive oil, red wine vinegar, dried oregano, salt, and pepper. I also add a bit of feta brine and pepperoncini brine (trust me, it’s delicious!).
Find the full recipe with measurements below.

How to Make Seriously Good Greek Pasta Salad

Tip 1: Make everything in one bowl. I’m always looking for ways to reduce the number of dirty dishes, so I make this pasta salad directly in the serving bowl. Start by whisking the dressing in the bottom, then add the cooked pasta and other ingredients on top. Toss it all together, and you’re done.

Tip 2: Let it sit. This pasta salad actually gets better as it rests. Let the pasta and veggies sit in the dressing for at least 30 minutes before serving so the flavors have time to mingle. It makes a big difference.

Serving Suggestions

This Greek salad is perfect for bringing to your next get-together. It’s fresh, colorful, and tasty. I’ve also been enjoying it myself as a base for something else. Add chickpeas, poached salmon, baked tofu, or juicy chicken breasts for a complete meal.
Greek Pasta Salad

PREP
10 mins

COOK
10 mins

TOTAL
20 mins

To make this Greek pasta salad really flavorful, we use brine in two ways. First, we add a few tablespoons of juice from a jar of pepperoncini peppers, which adds a touch of spice. Second, we use feta cheese packed in brine and stir a couple of tablespoons of that cloudy, salty liquid into the dressing.

6 Servings

You Will Need

Greek Pasta Salad

8 ounces short-cut pasta, such as bow-tie, fusilli, or penne (226g)

1/2 cup thinly sliced red onion

3 small tomatoes, chopped, 1 ¼ cups

1 green bell pepper, chopped

1 ¼ cups Kalamata olives, pitted and halved

8 ounces feta cheese, cut into ½-inch cubes (226g)

4 pepperoncini peppers, thinly sliced, optional

Salad Dressing

1/4 cup extra-virgin olive oil (60ml)

1/4 cup red wine vinegar (60ml)

2 tablespoons brine from jar of pepperoncini peppers or use fresh lemon juice (30ml)

2 tablespoons brine from feta, optional (30ml)

1 ½ teaspoons dried oregano

1/4 teaspoon fine sea salt plus more to taste

Directions

1Place the sliced onion in a small bowl and cover with cold water. Set the bowl aside for 10 minutes so that the raw flavor of the onion calms a little. Drain and rinse the onions before adding them to the salad.

2Bring a large pot of salted water to a boil. Add pasta and cook until tender, 6 to 10 minutes (check the package for recommended cook time). Drain and rinse well under cold water.

3While the pasta cooks, in the bottom of a large bowl, make the dressing. Whisk the olive oil, red wine vinegar, pepperoncini brine, feta brine, oregano, salt, and black pepper until well blended.

4Add the drained and rinsed pasta to the dressing and mix well.

5Stir in the drained and rinsed red onion, tomatoes, bell pepper, olives, feta cheese, and sliced pepperoncini peppers.

6Taste for seasoning and adjust with salt and pepper as needed. Serve or, for the best results, cover and refrigerate for at least 30 minutes and up to 5 days.

Adam and Joanne’s Tips

Feta brine: We buy feta cheese that’s packaged in brine. That cloudy liquid is salty, creamy, and delicious whisked into our dressing. If you don’t find feta sold in brine, that’s okay. The salad still tastes great, but if you can find it, buy it. The feta is better, and you can use the brine to season all sorts of things (this pasta salad, included).

The nutrition facts provided below are estimates.

Nutrition Per Serving
Serving Size
1/6 of the recipe
/
Calories
381
/
Total Fat
21.2g
/
Saturated Fat
7.5g
/
Cholesterol
33.6mg
/
Sodium
661.4mg
/
Carbohydrate
37.4g
/
Dietary Fiber
4.2g
/
Total Sugars
5.5g
/
Protein
11.7g

AUTHOR:

Joanne Gallagher
We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

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January 26, 2026