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Cream Cheese Pasta Recipe – Fast Cream Cheese Pasta Recipe – Easy Pasta Recipe

Cooking With Alfred

Total Time: 10 mins


  • 1/2 lb (225 grams) pasta (spaghetti, penne, fusilli…)
  • 3/4 cup (160 grams) cream cheese
  • 1/4 cup (30 grams) grated parmesan, plus more to serve
  • 1 Tbsp olive oil, plus more to serve
  • 1-2 garlic cloves, minced or pressed
  • 1/2 cup (120 ml) cooking water, plus more if needed
  • salt and pepper, to taste
  • 1/4-1/2 tsp chili flakes, or according to taste (optional)


  1. In a large pot of boiling salted water, cook pasta according to package directions until al dente.
  2. Right before draining, reserve a cup of starchy pasta water.
  3. Meanwhile, in a large skillet warm 1 Tbsp of olive oil and gently fry the garlic (plus a good pinch of chili flakes if you like) for 2-3 minutes. Use a low flame, do not let the garlic burn.
  4. Then stir the cream cheese and about 1/2 cup of starchy pasta water. Stir to…

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Cheesy Chicken and Spaghetti

I robbed this recipe and tweaked a couple of things to adjust to my personal taste buds. Here is the link to the original:

Cheesy Chicken Spaghetti Casserole


16 ounces of cooked spaghetti (angel hair)

2 cans cream of chicken soup

1 cup chicken broth

1 cup shredded cheddar cheese

1 cup Velveeta cheese

1 teaspoon salt

1/2 teaspoon black pepper

2 cups cut up rotisserie chicken

1/2 cup Parmesan cheese



Preheat oven to 375 degrees

Spray a 9X13 baking pan

Cook and drain the spaghetti

While spaghetti is cooking, combine cream of chicken soup, chicken broth, cheddar cheese, Velveeta cheese, salt, pepper in a medium bowl

After spaghetti has been drained, add chicken and cream mixture to it

Pour entire mixture into the baking pan and top with Parmesan cheese

Bake for 40 minutes uncovered

Pinch a little parsley over the top

Serve and eat!

Garlic Chicken Parmesan Pasta

I am re-blogging this so I can refer to it in order to make it for myself! Everyone else should too!


One of my favorite flavors of chicken wings to get at one of the local bars near where I live is most definitely creamy butter garlic parmesan. The sauce is simply succulent and honestly, quite out of this world! You wouldn’t even understand how amazing it is unless you’ve tried it! Of course, not every restaurant or lounge makes that flavor into a nice creamy thick sauce like I like it, so I wanted to recreate my best version of the sauce for you guys so that you’s could make it at home as well to see just how wonderful it really is. Being that the market price for chicken wings have sky rocketed over the past year or more, I decided to make the most amazing pasta dish in it’s honor. This pasta takes just like those buttery, garlic-y, really cheesy chicken wings that we all know and love…

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Pasta Bake



1 can canned tomatoes

1/2 bunch parsley, roughly chopped

1 carrot, finely diced

1 onion, finely diced

1 green capsicum, finely diced (optional)

500g lamb/ beef mince

1 tsp mixed spice

1 tsp black pepper

Salt to taste

1 pack penne pasta 

Béchamel sauce 

350ml milk

1 tsp garlic salt

2 tbs butter

1 tbs flour

2 tbs cream cheese (optional)

Mozzarella (or cheese of your choice)


  1. Preheat oven to 200C. Boil kettle. Once boiled, pour into large pot, salt and add pasta.
  2. Whilst pasta is cooking, begin chopping vegetables.
  3. Heat large saucepan, add a dash of oil. Add diced vegetables and begin to cook. Once vegetables begin to gain some colour, add your mince. Add spices and stir occasionally until mince is golden.
  4. Add canned tomatoes + a cup of pasta water, lower heat and simmer til slightly thickened. Remove from heat and set aside.
  5. Pasta…

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Garlic Parmesan Pasta

Ann interesting and delicious looking recipe here…….

All About Pasta!


  • 120ml (1/2 cup) butter
  • 2 tsp. dried basil, crushed
  • 2 tsp. lemon juice
  • 1 1/4 tsp. garlic powder
  • 3/4 tsp. seasoned salt
  • 220g (8 oz.) fettuccine or angel hair pasta (cooked and drained)
  • 360ml (1 1/2 cups) broccoli floweretts (cooked tender-crisp)
  • 3 Tbsp. walnuts (chopped )
  • fresh, grated Parmesan cheese


  1. Melt the butter in a large skillet.
  2. Add the basil, lemon juice, garlic powder and seasoned salt, blending well.
  3. Add the fettuccine, broccoli, walnuts.
  4. Blend well and toss to coat the fettuccine.
  5. After tossing, add fresh grated Parmesan cheese to top off the dish.

This article uses material from the Wikibooks article “Cookbook:Garlic Parmesan Pasta“, which is released under the Creative Commons Attribution-Share-Alike License 3.0.

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Homemade Spaghetti and Meatballs

Continuing with my Italian theme, yesterday, I attempted for the first time, homemade spaghetti and meatballs, complete with marinara sauce. I have to say, it was delicious, and I found a couple of alterations to the recipes I was borrowing from to fit my needs!

Homemade Meatballs:


1/3 cup plain breadcrumbs

½ cup milk

2 tablespoons olive oil

½ diced onion

1 pound ground beef (80% lean)

1 pound ground pork

2 eggs

¼ bunch chopped fresh parsley

3 cloves of crushed garlic

2 teaspoons salt

1 teaspoon black pepper

1 teaspoon dried Italian herb seasoning

2 tablespoons grated Parmesan cheese


Cover a large baking sheet with tin foil and gently spray with cooking spray.

Soak breadcrumbs in milk for 20 minutes.

Heat olive oil in a skillet over medium heat.  Cook and stir onions until brown (approximately 10 minutes).

Mix beef and pork evenly in a large bowl.  Stir onions, breadcrumb mixture, eggs, parsley, garlic, salt, black pepper, Italian herb seasoning, and Parmesan cheese into the meat until combined (I use my hands, but a spatula will also work).  Cover and refrigerate for one hour.

Preheat oven to 425 degrees F.

Wet your hands.  Roll meat mixture in balls approximately 1 ½ inches in diameter and arrange onto the baking sheet.  Leave about ½ inch in between each meatball (use two baking sheets if necessary).

Bake in the preheated oven until a brown glaze appears and the meat is cooked through (15-20 minutes).

*Prepares approximately 32-40 meatballs.

Homemade Marinara Sauce:


1 28-oz can whole peeled tomatoes

1 medium yellow onion (peeled and cut in half)

2 large cloves garlic (peeled but left whole)

2 tablespoons olive oil

1 teaspoon dried oregano

Salt, if needed to taste


In a medium saucepan, combine tomatoes and juices, halved onion, garlic cloves, olive oil, and oregano.

Bring sauce to a simmer over medium-high heat.  Lower the heat to maintain a simmer for 45 minutes.  Stir occasionally.  After about 15 minutes, crush the tomatoes against the side of the pot.

Remove the pot from the heat.  Throw away the onion.  Smash the garlic cloves into the sauce.  Crush the tomatoes as you see fit.  I prefer to use a blender to make a fine, smooth sauce, but that is totally up to you.

Add salt if necessary.

Cover to keep warm while you are tending to the meatballs or cooking the spaghetti.

*Makes enough sauce to merit 8 ounces of spaghetti.