Pasta Recipe

Cook pasta

Bring 4 cups water to a rolling boil in a large pot. Add 1 tablespoon salt. Add 12 oz pasta and cook according to package directions until al dente (typically 8–11 minutes for fettuccine/spaghetti; sheets follow package if using lasagna). Reserve 1 cup of pasta cooking water, then drain pasta and set aside.

Cook chicken

If using chicken: heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season chicken pieces with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Add chicken to the skillet and cook 5–7 minutes, stirring occasionally, until browned and cooked through (internal temp 165°F / 74°C). Remove chicken to a plate and keep warm.

Cook ground meat

If using ground beef/turkey: heat 1 tablespoon olive oil in the skillet over medium-high heat. Add the ground meat, break it up with a spoon, season with 1/2 teaspoon salt and 1/2 teaspoon black pepper, and cook 6–8 minutes until no longer pink and browned. Drain excess fat if necessary, then transfer meat to a plate and set aside.

In the same skillet, add remaining 1 tablespoon olive oil if needed and reduce heat to medium. Add chopped onion and cook 3–4 minutes until translucent. Add minced garlic and cook 30–45 seconds until fragrant. Add bell pepper and mushrooms (if using) and cook 4–5 minutes until softened. Stir in baby spinach and cook 1–2 minutes until wilted. Season vegetables lightly with a pinch of salt and pepper.

Tomato (meat) sauce

For marinara/meat sauce: push vegetables to the side and add cooked ground meat back to the pan (or add cooked chicken for a chunky tomato chicken option). Pour in 24 oz marinara or crushed tomatoes, add 1 teaspoon dried oregano, 1 teaspoon dried basil, and 1/2 teaspoon red pepper flakes if using. Stir to combine, bring to a simmer, and cook 6–8 minutes to meld flavors. Adjust salt and pepper to taste. If sauce seems thick, stir in up to 1/2 cup reserved pasta water to loosen.

Creamy sauce

For a creamy sauce: after cooking vegetables, reduce heat to low and add 2 tablespoons butter, stirring until melted. Pour in 1 cup heavy cream and bring to a gentle simmer. Add 1 teaspoon dried oregano and 1/2 teaspoon dried basil, then simmer 3–4 minutes until slightly thickened. Return cooked chicken (or meat) to the pan and stir to coat. If the sauce is too thick, add reserved pasta water 1–2 tablespoons at a time to reach desired consistency.

Combine pasta and sauce: add drained pasta to the skillet with the sauce. Toss thoroughly to coat the pasta—use tongs or two forks. If needed, add reserved pasta water 2–4 tablespoons to help the sauce cling to the noodles. Taste and adjust seasoning with additional salt, pepper, or red pepper flakes.

Finish and serve: remove from heat and stir in 3/4 cup grated parmesan and 2 tablespoons chopped parsley. Plate the pasta and garnish with remaining parmesan and parsley. Serve hot.