Insta – Creamy Bacon Ranch Pasta

Servings 6

Insta - Creamy Bacon Ranch Pasta

Bacon and Cheese combine for serious flavor - you had me at bacon...

10 minPrep Time

20 minCook Time

30 minTotal Time

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Ingredients

  • 1 lb. boneless, skinless chicken breast, cut into bite sized pieces
  • 2 Tbs. Olive Oil
  • 1 package Original Ranch dressing mix
  • 1/4 cup cooked and chopped bacon
  • 1 (8 oz.) package cream cheese
  • 8 oz. Country Pasta Homemade Style Egg Pasta
  • 3 cups low-sodium chicken broth
  • 2 cups water
  • 2 cups shredded cheddar cheese

Instructions

  1. Turn pressure cooker to Saute setting and allow to preheat (Note: we used the 6-qt. Instant Pot ®).
  2. Once heated add oil, chicken, and ranch dressing packet stirring to coat. Saute chicken for 2-3 minutes.
  3. Next add cream cheese, pasta, broth, and water to pot.
  4. Close lid and pressure release valve. Select the Manual setting for High pressure and set for 10 minutes.
  5. Allow pressure to naturally release for 3-5 minutes; then quick-release any remaining pressure.
  6. Open lid and stir in shredded cheddar cheese and cooked bacon; let dish set for 5 minutes to thicken.

Notes

Recipe inspiration from Plain Chicken.

We suggest adding more cheese to thicken if desired - because who doesn't love more cheese.

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https://countrypasta.com/insta-creamy-bacon-ranch-pasta/

Insta – Cheesy Fiesta Pasta

Servings: 8

Insta – Cheesy Fiesta Pasta

5 minPrep Time

20 minCook Time

25 minTotal Time

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Ingredients

  • 1 lb. lean ground turkey, or lean ground beef
  • 1 Tbsp. olive oil
  • 2 Tbsp. Taco Seasoning or 1 packet store bought
  • 16 oz. Salsa
  • 15 oz. can black beans
  • 15 oz. can corn
  • 8 oz. Country Pasta Homemade Style Egg Noodles
  • 4 c. chicken broth
  • 2 c. Mexican Cheese blend

Instructions

  1. Turn pot to Sauté mode, add a Tbsp. of olive oil to bottom of pot and brown ground turkey until mostly cooked.
  2. Next sprinkle meat with taco seasoning, stir to coat and finish cooking meat.
  3. Cancel Sauté mode and add to pot; salsa, pasta, black beans, corn and broth. Stir all ingredients to incorporate.
  4. Close lid and set the steam release knob to the Sealing position.
  5. Select Manual/high pressure and set for 10 minutes.
  6. Natural Pressure Release for 5 minutes once cooking is complete, then do a quick release of pressure.
  7. After opening the instant pot stir ingredients once more and add 2 c. of cheese blend, stir again to incorporate.
  8. Top with sour cream, tortilla chips, black olives, cilantro, and jalapenos. Enjoy!
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https://countrypasta.com/insta-cheesy-fiesta-pasta/

Insta – Italian Country Chicken and Pasta

Servings 4

Insta - Italian Country Chicken and Pasta

15 minPrep Time

10 minCook Time

25 minTotal Time

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Ingredients

  • 1 lb. Chicken breast cubed (1” or less depending on preference)
  • 4-6 oz. Country Pasta Homemade Style Wide Egg Noodles
  • 1 - 14.5 oz. can Fire Roasted Tomatoes
  • 2 1/2 c. chicken stock (make sure that there is enough liquid to cover noodles once they are pressed down)
  • 1 TBS. Basil
  • 1 tsp. Oregano
  • 2 Cloves Garlic Chopped
  • 1 Small Onion
  • 8 oz. Mushrooms
  • ¼ tsp. Red Pepper Flakes
  • Salt and Pepper to Taste
  • 2 oz. Cream Cheese
  • ½ C. Parmesan Cheese

Instructions

  1. In your pressure cooker, add everything but the cream cheese and Parmesan. Stir ingredients to incorporate, and make sure that pasta is submerged in the liquid. Close lid and set manual timer for 10 minutes on high pressure. When timer goes off, allow for 3 minutes of Natural Pressure Release then quick release. *Note that a longer Natural Pressure Release will result in softer noodles.
  2. Add remaining ingredients and stir until the cream cheese is melted and incorporated.
  3. Top with grated Parmesan, parsley, and cracked pepper. Enjoy!
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https://countrypasta.com/insta-italian-country-chicken-pasta/

Country Chicken Mushroom & Tomato Florentine

Servings: 4 servings

Country Chicken Mushroom & Tomato Florentine

15 minPrep Time

30 minCook Time

45 minTotal Time

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Ingredients

  • 1 pound boneless skinless chicken breasts, cut into one inch pieces
  • 1 tablespoon butter
  • 1 teaspoon olive oil
  • 3 garlic cloves, minced
  • 1/2 cup sun dried tomatoes
  • 7 ounce small mushrooms, sliced
  • 1 tablespoon flour
  • 32 oz. chicken broth
  • 2 cups half and half
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • ½ teaspoon garlic powder
  • 8 ounces of Country Pasta
  • ¼ cup grated parmesan cheese + extra for topping
  • 2 cups fresh baby spinach

Instructions

  1. In a large skillet over medium high heat add the butter and cook the chicken until golden brown and no longer pink. Add the olive oil and cook the garlic, sun dried tomatoes, and mushrooms until tender. Add in the flour and cook for another minute.
  2. Slowly add the chicken broth, half and half, salt, pepper, and garlic powder and whisk until incorporated. Add the linguine and bring to a simmer. Cover and cook for 10-15 minutes or until the pasta is tender.
  3. Remove from the heat and add the parmesan cheese and spinach and stir until the spinach starts to wilt. Serve immediately.

Notes

Recipe adapted from therecipecritic.com

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https://countrypasta.com/country-chicken-mushroom-tomato-florentine/

Cajun Chicken Alfredo – Slow Cooker

Servings: 4 Servings

Cajun Chicken Alfredo - Slow Cooker

Set the slow cooker and come home to a spicier twist on a traditional favorite. Relax, dinner is done!

15 minPrep Time

4 hrCook Time

4 hr, 15 Total Time

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Ingredients

  • Ingredients:
  • 3 boneless, skinless Chicken Breasts
  • 4 tsp of Cajun Seasoning
  • 4 Tbsp of Butter
  • 1 Red Bell Pepper, finely diced
  • 1 Green Bell Pepper, finely diced
  • 2 cups Heavy Cream
  • ½ tsp Dried Basil
  • ½ tsp Lemon Pepper
  • ½ tsp Salt
  • ¼ tsp Garlic Powder
  • ¼ tsp Ground Black Pepper
  • 8 oz Country Pasta
  • Parmesan Cheese for topping

Instructions

  1. Place chicken breasts in the slow cooker and cover with Cajun seasoning.
  2. Next add the remaining ingredients except for the pasta, and set the slow cooker on high. *Note the high setting will cook the chicken in about two and half hours. If you prefer a longer cook time set the slow cooker on low for about 4 hours.
  3. Once chicken is fully cooked; shred the chicken and stir to combine with other ingredients.
  4. When chicken and sauce mixture are complete; cook pasta according to package directions. *Note the pasta will take about 20 minutes to cook to al dente. For timing purposes we suggest beginning to cook the pasta while you shred the chicken and finish the sauce.
  5. When pasta is cooked to al dente; drain water and top with Cajon Chicken Alfredo mixture. Garnish with Parmesan if desired. Enjoy!

Notes

Chef’s Note: We opted not to use the green peppers and instead added mushrooms which were a great addition to this dish.

Recipe adapted from Getinmybelly.com

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https://countrypasta.com/cajun-chicken-alfredo-slow-cooker/

Mexican Chicken Pasta

Servings: 4

Mexican Chicken Pasta

Shake up Taco Tuesday with our Mexican Chicken Pasta - perfect for a quick weeknight dinner. Ole!

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Ingredients

  • 1 1/2 lbs. of cooked and diced chicken
  • 1 package of taco seasoning
  • 1 4 oz. can of diced green chilies
  • 1 cup of red salsa
  • 1 cup of sour cream
  • 1 10.75 oz. can cream of chicken soup
  • 1 cup of shredded cheddar cheese
  • 8 oz. Country Pasta

Instructions

  1. In a large skillet sauté diced chicken until cooked through.
  2. Once chicken is cooked add all other ingredients except pasta and simmer for 25 minutes.
  3. While chicken mixture is simmering cook Country Pasta according to package directions, then drain and set aside.
  4. To finish add pasta to chicken mixture and stir to coat.
  5. Garnish with fresh diced tomatoes, olives, avocado, and more shredded cheese. Enjoy!
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https://countrypasta.com/mexican-chicken-pasta/

 

 

 

Buffalo Chicken Over Country Pasta

Buffalo Chicken Over Country Pasta

We think this sauce would make a fabulous dip too!

Original recipe courtesy of Gal on a Mission.

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Ingredients

  • 2 chicken breasts, cooked and shredded
  • 8 oz. cream cheese
  • 1/3 cup Frank’s RedHot Hot Sauce
  • 1/2 cup chicken stock
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1/2 tsp pepper
  • 1/2 tsp salt
  • 8-16 oz Country Pasta, cooked & drained
  • red pepper flakes, garnish

Instructions

    For the pasta
  1. Start water for cooking pasta, and proceed to cook pasta according to package directions. (It will take 18-28 minutes depending on the desired “bite” you prefer. Our pasta takes a little more time to cook, but it’s worth it!)
  2. When the pasta is cooked and drained, incorporate the sauce mixture into the pasta and stir until pasta is evenly coated.
  3. Now garnish with red pepper flakes, serve & enjoy
  4. For the sauce mixture
  5. Using a large pan or skillet combine the cream cheese, hot sauce, and chicken stock, stir over medium heat until the cream cheese has melted.
  6. Next add paprika, garlic powder, salt and pepper into sauce and stir to combine.
  7. Add shredded chicken to sauce mixture.
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https://countrypasta.com/buffalo-chicken-over-country-pasta/

 

Chicken Curry over Country Pasta

Chicken Curry over Country Pasta

Original recipe courtesy of Food.com

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Ingredients

  • 3 boneless chicken breasts, sliced
  • 1 large onion, finely chopped
  • ½ red chili pepper, finely chopped
  • ½ green chili pepper, finely chopped
  • 1 inch fresh ginger, finely chopped
  • 2 garlic cloves, minced
  • 1 (14 ounce) can chopped tomatoes
  • 1(14 ounce) can coconut milk or 2% milk if preferred
  • ½ teaspoon chili powder
  • 1 teaspoon turmeric
  • ½ teaspoon curry powder
  • ½ teaspoon ground coriander
  • 3 tablespoons vegetable oil
  • 1 pinch salt
  • 16 oz. Country Pasta

Instructions

  1. Combine garlic, chili’s, and ginger and fry for approximately 1 minute in 2 tablespoons of vegetable oil in a large wok or sauté pan.
  2. Next, add onion and continue cooking for 10 minutes until the onions are transparent. Be sure not to let them brown.
  3. Halfway through cooking, add the chili powder, turmeric and curry powder.
  4. Add the tomatoes and simmer for 5 minutes.
  5. Add the coconut milk and simmer for approximately 20 minutes.
  6. Place sliced chicken in separate pan and fry in remaining oil along with the ground coriander.
  7. Once the meat is cooked, add it to the above sauce and let it cook for a further 30 minutes on a low heat.
  8. While sauce is simmering on low, cook pasta according to directions.

Notes

If the sauce needs to be thickened, simply add cream or mix a teaspoon of corn flour with a drop of milk and add to sauce.

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https://countrypasta.com/chicken-curry-over-country-pasta/

 

Chicken Da Vinci

Chicken Da Vinci

This is one of our favorite recipes and we hope you enjoy it as much as we do!

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Ingredients

  • 16 oz. Country Pasta Homemade Style Egg Pasta
  • ¼ cup Olive Oil
  • 1 lb. Chicken Breast, chopped into ¾ inch cubes
  • 3 Italian link sausages, cut into ½ inch slices
  • 1 medium Red Onion, sliced
  • 1 Red Bell pepper, sliced
  • 10-12 Mushrooms, quartered
  • 2 cloves Garlic, minced
  • Grated Romano Cheese, Salt and Pepper – to taste

Instructions

  1. Prepare Country Pasta according to package instructions.
  2. Drain and stir in 1/8 cup olive oil.
  3. In large skillet, heat remaining olive oil on medium-high heat.
  4. Sauté cubed chicken breast and sausage for 5 minutes.
  5. Add onion, red bell pepper and mushrooms, cooking until meat is cooked through.
  6. Add 2 cloves minced garlic in last 5 minutes.
  7. Toss all ingredients together, sprinkle with fresh grated Romano cheese and season with salt and pepper to taste.
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https://countrypasta.com/chicken-da-vinci/

 

Quick Country Four-Cheese Turkey Casserole

Servings: 4

Quick Country Four-Cheese Turkey Casserole
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Ingredients

  • 12 oz. Country Pasta Egg Pasta, almost cooked through, still firm to the bite
  • 10-oz. package thawed frozen petite peas
  • 2 cups finely chopped cooked turkey
  • 1-cup heavy cream
  • ¼ cup each of shredded or chopped blue cheese, mozzarella, Parmesan, and ricotta
  • ¼ cup sliced almonds
  • Salt and pepper

Instructions

  1. Preheat the oven to 350 degrees.
  2. Butter a medium sized casserole dish.
  3. In a large mixing bowl, combine the turkey, pasta, and peas.
  4. In a medium saucepan on low heat, bring the cream to a simmer.
  5. Remove from heat and add the four cheeses.
  6. Add this mixture to the pasta mixture, toss to coat.
  7. Add salt and pepper to taste.
  8. Pour into prepared baking dish.
  9. Top with the almonds.
  10. Bake for 20 to 30 minutes or until bubbly.
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https://countrypasta.com/quick-country-four-cheese-turkey-casserole/

 

Country Pasta Greek Chicken

Country Pasta Greek Chicken
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Ingredients

  • 8 oz. Country Pasta Homemade Style Egg Noodles, cooked & drained
  • 2 Tbsp. olive oil
  • 4 chicken breasts
  • 1 Lg. onion, chopped
  • 1 Lg. red or yellow pepper, chopped
  • 6 Tbsp. lemon juice
  • 1/2 to 3/4 cup feta cheese
  • 2 Tbsp dried oregano
  • 2 cans (14.5 oz) Italian stewed tomatoes

Instructions

  1. Saute chicken breasts in hot olive oil 3-4 minutes on each side.
  2. Sprinkle breasts with salt, pepper and garlic powder while they are cooking. (They will not be cooked all the way through.)
  3. Add onion, peppers, tomatoes, lemon juice, basil and oregano to chicken.
  4. Cover and simmer 25 minutes.
  5. Turn heat off and sprinkle feta over entire mixture.
  6. Serve chicken with tomato mixture over Country Pasta.
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https://countrypasta.com/country-pasta-greek-chicken/

Italian Country Chicken

Italian Country Chicken
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Ingredients

  • 3 Tbsp olive oil
  • 1 large onion, cut into eighths
  • 2-4 garlic cloves, minced
  • 1 lb. boneless chicken breast, skinned and cut into strips
  • 1 9 oz. jar marinated artichoke hearts, undrained
  • 1 7 oz. jar roasted bell peppers, undrained
  • 1/2 C. pitted black olives, sliced
  • Salt & Pepper, to taste
  • Italian seasoning, if desired
  • 3/4 lb. Country Pasta, cooked & drained
  • Grated parmesan cheese

Instructions

  1. Add onion and garlic to cold oil.
  2. Cook in heavy large skillet over medium heat until translucent, stirring occasionally, about 10 minutes.
  3. Add chicken and stir until cooked through, about 5-8 minutes.
  4. Mix in artichoke hearts with liquid, peppers and olives and heat through.
  5. Season with spices.
  6. Pour over pasta and top with parmesan cheese.
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https://countrypasta.com/italian-country-chicken/

Country Pasta Tequila Chicken (Cinco de Mayo!)

Servings: 4 Servings

4

Country Pasta Tequila Chicken (Cinco de Mayo!)

15 minPrep Time

35 minCook Time

50 minTotal Time

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Ingredients

  • 8 oz. Country Pasta Egg Pasta, uncooked
  • 3 Tbsp. soy sauce
  • 1/3 cup chopped fresh cilantro
  • 1-1/4 pounds boneless, skinless chicken breast halves, cubed
  • 2 Tbsp. minced garlic
  • 1/4 red onion, sliced
  • 2 Tbsp. minced jalapeno peppers
  • 1 red bell pepper, thinly sliced
  • 3 Tbsp. butter
  • 1/2 yellow bell pepper, thinly sliced
  • 1/2 cup chicken broth
  • 1/2 green bell pepper, thinly sliced
  • 3 Tbsp. tequila
  • 1 1/2 cups heavy whipping cream
  • 2 Tbsp. fresh limejuice

Instructions

  1. Cook the pasta according to the package directions.
  2. Meanwhile, in a medium saucepan, melt 2 tablespoons of the butter over medium heat.
  3. Add the cilantro, garlic and jalapeno pepper and sauté for 5 minutes.
  4. Pour in the chicken broth, tequila and limejuice; bring to a boil.
  5. Cook until mixture is reduced and is a paste-like consistency.
  6. Set aside.
  7. In a bowl, marinate the chicken in the soy sauce for approximately 5 minutes.
  8. In a medium skillet, melt the remaining tablespoon of butter.
  9. Add the onion and the three kinds of bell peppers, sauté, stirring occasionally until the peppers wilt.
  10. Add the chicken and soy sauce to the peppers.
  11. Mix together with the tequila paste and the heavy cream; bring mixture to a boil.
  12. Simmer on medium heat until the chicken is cooked through and the sauce has thickened.
  13. Add the pasta and toss gently to coat.
  14. Top with the cilantro and enjoy!
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https://countrypasta.com/country-pasta-tequila-chicken-cinco-de-mayo/

Country Chicken Milano

Servings: 4

Country Chicken Milano
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Ingredients

  • 1 Tbsp. butter
  • 2 cloves garlic, minced
  • 1/2 cup dry packaged sun-dried tomatoes, chopped
  • 1 cup chicken broth, divided
  • 1 cup heavy cream
  • 1 lb. skinless, boneless chicken breast halves
  • Salt and Pepper, to taste
  • 2 Tbsp. vegetable oil
  • 2 Tbsp. chopped fresh basil
  • 8 oz. Country Pasta Egg Pasta, cooked and drained (cook at same time as other steps)

Instructions

  1. Melt the butter in a large saucepan over low heat.
  2. Add the garlic; saute for 30 seconds.
  3. Add the tomatoes and 3/4 C. of the chicken broth; increase heat and bring to a boil.
  4. Reduce heat to medium-low and simmer, uncovered for 10 minutes or until the tomatoes are tender.
  5. Stir in the cream and bring to a boil.
  6. Simmer over medium heat until thickened.
  7. Season the chicken with the salt and pepper.
  8. Warm the oil in a large skillet over medium heat.
  9. Add chicken and saute.
  10. Cook for about 4 minutes per side, or until the chicken is done inside.
  11. Transfer to a cutting board and keep warm.
  12. Discard only the fat from the skillet.
  13. Add 1/4 C. chicken broth to the pan juices in the same skillet.
  14. Over medium heat bring the broth to a boil.
  15. Reduce slightly and add to the cream sauce; stir in the basil.
  16. Transfer the pasta to a bowl and toss with 3-4 tablespoons of the sauce.
  17. Cut each chicken breast into slices.
  18. Place pasta on plate and top with chicken; coat with the cream sauce.
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https://countrypasta.com/country-chicken-milano/

 

Grilled Chicken Country Pasta Salad

Servings: 6

Grilled Chicken Country Pasta Salad
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Ingredients

  • 16 ounces Country Pasta Egg or Wide Egg Pasta
  • 1-9 oz. box frozen artichoke hearts, thawed
  • 1 pound small mushrooms, trimmed
  • 1 pound boneless, skinless chicken breast halves
  • 1-cup of ranch salad dressing
  • 1 bunch chives, chopped or ½ bunch scallions, thinly sliced

Instructions

  1. Prepare the pasta according to the package directions.
  2. Drain and rinse under cold water.
  3. Pour into a large serving bowl, set aside.
  4. Skewer mushrooms and artichoke hearts separately.
  5. Over medium/hot heat, grill the chicken until cooked through.
  6. Grill the mushrooms and artichoke hearts until tender and browned.
  7. Remove the chicken from the grill and allow to cool slightly.
  8. Remove the mushrooms and artichokes from skewers; add to the pasta.
  9. Slice chicken into bite-size pieces and add to pasta.
  10. Add ranch dressing to salad and toss gently.
  11. Garnish with chives or scallions.
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https://countrypasta.com/grilled-chicken-country-pasta-salad/