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Tag: Easy Pasta Recipes

  • Pasta Perfection: Why Courteney Cox’s Pasta alla Checca is My New Obsession!

    Pasta Perfection: Why Courteney Cox’s Pasta alla Checca is My New Obsession!

    If you’ve been scrolling through social media lately, you’ve probably seen the hype around Courteney Cox’s famous Pasta alla Checca. I finally gave it a go in my own kitchen, and let me tell you—the hype is 100% real!

    What I love about this dish is that it’s the definition of “rustic.” There are no complicated techniques or long hours spent slaving over a stove. It’s all about letting high-quality, fresh ingredients shine. It’s light, vibrant, and quite frankly, the perfect meal for when you want something that feels fancy but takes zero effort.

    Why You’ll Love It

    The secret here is that you don’t actually cook the sauce. You’re essentially marinating fresh tomatoes and basil in a fragrant, garlic-infused olive oil. When you toss that with warm, al dente pasta and cubes of creamy buffalo mozzarella, it creates this beautiful, fresh experience that is just so satisfying.

    The Breakdown (US & UK Measurements)

    This recipe is very forgiving, so don’t stress if your measurements aren’t exactly to the gram. Here is my go-to ratio for a standard meal:

     Penne Pasta: 1 lb (450g)

     Tomatoes: 2–3 cups of cherry or Roma tomatoes (chopped or halved)

     Buffalo Mozzarella: 8–10 oz (approx. 250g), cut into bite-sized cubes

     Fresh Basil: 1 large bunch, roughly torn

     Garlic: 4–6 large cloves, thinly sliced

     Extra Virgin Olive Oil: 1/2 cup (120ml)

     Parmesan Cheese: 1/2 to 3/4 cup, freshly grated

     Seasoning: Sea salt and freshly cracked black pepper to taste

    How to Make It

    1. Marinate the Goods: In a large bowl, combine your tomatoes, torn basil, a pinch of salt, and some pepper. Let it hang out for about 20 minutes. This allows the juices to release and creates that fresh, bright flavor.

    2. Infuse the Oil: Gently sauté your sliced garlic in the olive oil over medium heat. You want the garlic to turn a lovely light golden color—keep an eye on it so it doesn’t burn, as that can turn the whole dish bitter! Once golden, remove from heat.

    3. Boil the Pasta: Get your salted water boiling and cook the penne until it’s al dente.

    4. The Big Toss: Drain the pasta and toss it directly into the bowl with your tomato mixture. Pour in that gorgeous garlic-infused oil and fold in the cubes of buffalo mozzarella.

    5. Finish Strong: Sprinkle over the grated Parmesan and give everything one last good toss. Serve immediately while the pasta is still warm and the mozzarella is just starting to soften.

    Honestly, this has become my go-to “I don’t have time to cook” meal that still feels like a special occasion. Have you tried Courteney’s version yet? Let me know in the comments how you make yours—I’m curious if you add any extra veggies!

  • Hot Honey Halloumi Chicken Linguine (High Protein, Serves 2)

    Hot Honey Halloumi Chicken Linguine (High Protein, Serves 2)


    If you love a creamy pasta but still want to keep your meals high in protein, this Hot Honey Halloumi Chicken Linguine needs to be on your menu. It’s the perfect balance of sweet, spicy and savoury: tender spiced chicken, silky garlic cream sauce, and golden crispy halloumi drizzled in hot honey on top.

    It feels like proper comfort food, but each portion still packs a solid hit of protein, making it ideal for a satisfying lunch or easy weeknight dinner.

    Why You’ll Love This Recipe
    • High protein and satisfying – thanks to the chicken, halloumi and light cream cheese, you’re getting a really decent protein boost while still enjoying creamy pasta.
    • Sweet–spicy flavour combo – the hot honey halloumi is the star: crispy, salty cheese with that sticky honey, chilli and lemon hit on top.
    • Simple ingredients – everything is supermarket‑friendly and you probably have most of the spices in your cupboard already.

    • Perfect for two – this recipe is written for 2 portions, ideal for a cosy dinner or for cooking once and saving a portion for later.

    Ingredients (Serves 2)


    For the chicken pasta
    • 200 g uncooked chicken breast, diced (about 7 oz)
    • 2 tsp paprika
    • 2 tsp garlic salt
    • 1 tsp onion powder
    • Low‑cal cooking spray or 1–2 tsp olive oil
    • 120 g dry linguine (about 4 oz)
    • 80 g light cream cheese (about 1/3 cup)
    • 1 chicken stock cube (or 1 tsp chicken bouillon powder)
    • 8–10 cherry tomatoes, halved
    • 2 cloves garlic, crushed or minced
    • 150–200 ml reserved pasta water (2/3–3/4 cup), to loosen the sauce as needed
    For the hot honey halloumi
    • 80 g halloumi, cut into small chunks (about 3 oz)
    • 2 tbsp honey
    • Juice of 1/2 lemon (about 1–2 tbsp)
    • 1/2–1 tsp chilli flakes / red pepper flakes, to taste
    To finish

    • Fresh parsley, chopped, for garnish

    Step‑by‑Step Method

    1. Season the chicken
      Add your diced chicken breast to a bowl. Sprinkle over the paprika, garlic salt and onion powder. Give it a good mix so every piece is coated, then spray with a little oil (or drizzle with a small amount of olive oil) and toss again.
      This simple dry rub gives the chicken loads of flavour without needing a long marinade.
    2. Cook the linguine
      Bring a large pan of salted water to the boil and cook the linguine according to the packet instructions until al dente.
      Before you drain the pasta, scoop out 150–200 ml (2/3–3/4 cup) of the starchy pasta water and set it aside – this is liquid gold for loosening and emulsifying your sauce later.
    3. Fry the chicken
      Heat a large non‑stick frying pan over medium heat and give it a spray of oil. Add the seasoned chicken in an even layer and cook for around 5–10 minutes, stirring occasionally, until the pieces are browned on the outside and cooked through in the middle.
      You want a bit of colour on the chicken here – it adds flavour and makes the sauce more savoury and rich.
    4. Add garlic and tomatoes
      Once the chicken is cooked, add the crushed garlic and the halved cherry tomatoes straight into the pan. Pour in a small splash of water to help everything move.
      Let the tomatoes cook until they start to blister and soften, then gently press them down with the back of a spatula. They’ll break down into a fresh, slightly sweet tomato base for your sauce.
    5. Build the creamy sauce
      Turn the heat down slightly and add the light cream cheese and chicken stock cube to the pan. Start with about 150 ml of the reserved pasta water and stir well until the cream cheese melts and the stock cube dissolves.
      You’re aiming for a smooth, glossy sauce that lightly coats the chicken. If it looks too thick, add a splash more pasta water; if it’s too thin, let it bubble gently for a minute or two to reduce.
    6. Toss through the linguine
      Tip the drained linguine straight into the pan with the sauce. Use tongs or a couple of forks to toss the pasta through until every strand is coated.
      Keep the pan on low heat while you do this so the sauce stays warm and creamy without drying out.
    7. Crisp up the halloumi
      In a separate pan, add a little cooking spray and place it over medium heat. Add the halloumi chunks in a single layer and fry for a few minutes on each side until they are golden and crispy with some deeper, caramelised edges.
      Halloumi can go from perfect to overdone fairly quickly, so keep an eye on it and turn as needed.
    8. Make the hot honey
      While the halloumi is still in the pan, turn the heat to low. In a small bowl, mix together the honey, lemon juice and chilli flakes. Pour this mixture over the hot halloumi and gently toss to coat.
      The honey will loosen slightly with the heat, creating a glossy, sweet–spicy glaze that clings to the cheese.
    9. Plate up
      Divide the creamy chicken linguine between two warm bowls. Spoon the hot honey halloumi over the top of each portion, making sure you get some of that sticky glaze too.

    Finish with a sprinkling of freshly chopped parsley for colour and freshness.

    Macros per Portion (Approximate)
    These values will vary slightly depending on the exact brands you use, but as a guide, per serving you’re looking at roughly:
    • Calories: 535 kcal
    • Protein: 50 g
    • Carbohydrates: 65 g
    • Fat: 14 g

    This makes it a great option if you’re trying to hit a higher protein target while still enjoying a proper, restaurant‑style bowl of pasta.

    Tips and Variations
    • Make it spicier: Add extra chilli flakes to the hot honey, or a pinch of cayenne to the chicken seasoning.
    • Swap the pasta: Linguine works beautifully, but spaghetti, tagliatelle or a short pasta like rigatoni will also pick up the sauce nicely.
    • Lighter option: Use reduced‑fat halloumi and go a little lighter on the honey to shave off a few calories if you prefer.

    • Vegetarian twist: Swap the chicken for extra halloumi or a can of chickpeas (drained and dried before frying) and keep everything else the same.

    How to Serve and Store
    This dish is best served immediately so you get the full effect of that crispy, hot honey halloumi on top of the silky pasta.
    If you do have leftovers:
    • Cool them quickly and store in an airtight container in the fridge for up to 2 days.
    • Reheat gently in a pan with a splash of water or milk to loosen the sauce.

    • The halloumi won’t be as crisp once reheated, but the flavours will still be delicious.

  • Better Than Restaurant Salmon Alfredo (In Just 20 Minutes!) 🤫✨

    Better Than Restaurant Salmon Alfredo (In Just 20 Minutes!) 🤫✨

    Want restaurant-quality pasta without leaving the house? This ultra-creamy, foolproof Salmon Alfredo takes just 20 minutes, using fresh salmon baked perfectly in the oven and a rich sauce made on the hob

    Look, we’ve all been there. It’s 6:00 PM on a weekday, you’re completely wiped out, but you’re absolutely craving something fancy and comforting. You could spend a small fortune ordering a lukewarm pasta delivery… or you could make this.

    Honestly, this Creamy Salmon Alfredo is a total game-changer.

    We are using ordinary fresh salmon fillets for this, baking them to absolute perfection in the oven so they stay incredibly juicy and tender. While the oven does the heavy lifting with the fish, you’ll whip up a velvety, rich Parmesan cream sauce right on the hob. Then, you just flake those beautiful, tender salmon chunks straight into the glossy fettuccine. It is absolute luxury in a bowl.

    Let’s get cooking!

    🔥 Why This Recipe Is A Total Winner

    • Hands-Off Salmon: Baking the salmon in the oven locks in all the moisture and means you don’t have to stand over a spitting pan flipping delicate fish. It’s pretty much impossible to overcook it this way!
    • The “Liquid Gold” Secret: We’re using starchy pasta water on the hob to bind everything together. It turns a basic cream-and-cheese mix into that glossy, silky sauce you usually only get at high-end Italian spots.
    • Super Fast: Because the salmon bakes while your pasta boils, the whole meal comes together in about 20 minutes flat.

    🛒 What You’ll Need

    Here’s your quick shopping list. This recipe makes enough for 2 to 3 very happy people. Ingredient Quantity My Personal Notes Fresh Salmon Fillets 250g Just standard raw fillets (skin-on or skinless is fine) Dried Fettuccine 250g Tagliatelle or linguine work perfectly too Unsalted Butter 50g Use unsalted so your sauce isn’t a total salt bomb Shallot 1 small Chop this up as finely as you can Double Cream 125ml Don’t skimp here—double cream gives it that signature thickness Parmigiano Reggiano 60g Grate it fresh! The pre-packaged powder won’t melt right Salt & Black Pepper To taste A bit for the fish, a bit for the sauce Fresh Parsley A handful Optional, but it makes it look pretty

    👩‍🍳 Let’s Make It!

    1. Bake the Salmon

    Preheat your oven to 200°C (180°C Fan / Gas Mark 6). Line a tray with baking paper, lay your fresh salmon fillets down, and rub the flesh with a tiny bit of oil or butter. Pop a pinch of salt and pepper on top.

    Bake for 12 to 15 minutes until it flakes easily with a fork. Pull it out of the oven, slide the skin off (if it had any), and gently flake the meat into big, rustic chunks. Set them aside for the very end.

    2. Boil Your Pasta on the Hob

    While the salmon is in the oven, get a big pan of salted water to a rolling boil on the hob. Drop in your fettuccine and cook until it’s al dente (cooked through but still has a bit of a bite).

    🛑 DO NOT SKIP THIS: Before you drain the pasta, grab a mug and scoop out 120ml (about ½ cup) of that cloudy pasta water. This is our secret weapon! Now you can drain the rest of the pasta in a colander.

    3. Start the Cream Base

    Melt your 50g of butter in a deep frying pan on the hob over a medium heat. Throw in your chopped shallot and sauté for about 2 minutes until soft and sweet. Pour in the 125ml of double cream and bring it to a quick bubble, then turn the heat straight down to medium-low and let it simmer for 3 minutes to thicken up.

    4. Make It Cheesy

    Take the frying pan completely off the heat source. Stir in your 60g of grated Parmigiano Reggiano, a final ¼ tsp of salt, and a generous grind of black pepper. Keep stirring until the cheese completely melts into a silky, smooth sauce.

    5. Bring It All Together on the Hob

    Toss your drained fettuccine, that 120ml of saved pasta water, and your gorgeous oven-baked salmon chunks right into the sauce. Put the pan back on the hob over a medium heat.

    Toss very gently for 1.5 to 2 minutes so you don’t break up the salmon. You’ll see the magic happen right before your eyes—the starchy water and cream will marry together into a glossy sauce that clings beautifully to every single noodle without pooling at the bottom of the pan.

    💡 Quick Tips for Perfection

    • Seriously, Grate Your Own Cheese: Pre-shredded cheese in packets is coated in starch to stop it clumping, which means it will make your sauce grainy. Grate a block yourself for that ultra-smooth finish.
    • Keep the Salmon Large: When you’re mixing everything at the end, channel your inner chef and toss gently. If you stir too hard, those lovely oven-baked salmon pieces will disintegrate into mush. Bigger chunks mean a much better texture!

    💬 Over To You!

    Are you team parsley or do you like a squeeze of fresh lemon juice on your salmon pasta? Let me know in the comments below if you try this out!