Pasta and Cheese with Chicken and Peas is an easy-peasy dinner. Don’t you agree with me?!

Once in a while my meals, dinners, in particular, seem to look like this, one pot.

Well, if I am being honest, we make one-pot meals more often than you think.

It is only less demanding and combines everything into one dish. My kids love it, and I am a very happy mama.

Tap here for more pasta recipes

By the way, Happy Mother’s Day!

We are moms 365 days, rain or shine, sick or healthy, we get up and start all over again. So we should celebrate every day.

I am blessed to be a mom of three amazing kids. No matter how hard parenthood sometimes is, we have a purpose in life.

To care for our babies, comfort them, love them, and cherish every moment.

Life is too short, and I trust that we ought to grasp and appreciate each minute and every phase and stage that the children go through.

I miss those days when they were babies, and sometimes I would look through their old “baby” pictures and joyfully cry.

But, then I am looking at them now, and think: “God, I raise them wonderfully?!

I am so fortunate, so blessed… “. Well when I say “I” (AHEM) I mean “WE”.

Anyhow, dinner idea today. I hope you like it and try it. As I said, it’s easy-peasy.

I make my own cheese sauce most of the time, but yeah! I need those shortcuts, especially on a busy day when I feel like I need to crawl into my bed. So, please, don’t judge. I think it tastes amazing!!!

OTHER PASTA RECIPES THAT YOU MIGHT LIKE:

Spaghetti Aglio e olio

Spinach Fettuccine with Mushrooms and Cherry Tomatoes

Linguine with Sauteed Calamari

Chicken Fettuccine Alfredo

Quick and Easy Spaghetti with Beef Sauce

If you make my Pasta and Cheese with Chicken and Peas, please tag me on Instagram. @sandraseasycooking using hashtag #sandraseasycooking. Thank you so much in advance!

Yield: Serves 6

Pasta and Cheese with Chicken and Peas

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Amazing and easy weeknight dinner idea.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

• 1 pack Fusilli /1 lbs. = 453g any pasta would work: rigatoni, rotini, macaroni, etc.
• 1/2 tbsp. Olive Oil
• 1 Whole Chicken Breast 2 pieces/10.6 oz in one
• 1 cup Frozen Peas
• Sea Salt and Ground Black Pepper to taste
• 1 jar Cheese Ragu/16oz = 453g Double Cheddar Pasta Sauce
• 1/2 teaspoon dry Parsley

Instructions

1. Cook pasta according to pasta box. Season water with a generous amount of salt, let it boil and drop the pasta in. It's cooked when it is tender. Try not to overcook, so follow the pasta box instructions.
2. In the skillet (10"skillet), add Olive Oil, and heat it.
3. Wash and slice chicken crosswise, then into strips (or into bite-size). Season the chicken with a pinch or two of sea salt, and ground black pepper. Drop seasoned chicken carefully into the hot oil.
4. Turn the heat down to medium-low and allow the chicken to cook for a couple of minutes on each side, or until the chicken is no longer pink.
5. Drop-in drained cooked pasta, stir well, then add frozen slightly defrosted peas.
6. Pour the cheese sauce in, then turn the heat to simmer, cover the skillet and let it cook under the lid for 2-3 minutes.
7. Lastly, add dry parsley to garnish and serve.

Notes

You may use canned peas. Frozen peas, cook fast, and if you leave one cup on the countertop for 10 minutes they will get slightly defrosted and ready for the skillet.

You can make your own cheese sauce, also you can add more shredded cheddar on top to melt before serving. You can add kale, spinach, carrots, etc. If you wish.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Collection of the best pasta recipes on my blog. Easy, simple and delicious dinner ideas that you must try.

Chicken Fettuccine Alfredo

Tomato Pesto Pasta with Shrimps and Zucchini

Pasta, Cheese with Chicken and Peas

Beef and Cheese Pasta

Spaghetti Aglio e Olio

Spinach Fettuccine with Mushrooms and Cherry Tomatoes

Check my NEW Amazon.com Store

Quick and Easy Spaghetti with Beef Sauce 

Creamy Cajun Chicken Pasta

Baked Pasta with Pepperoni

Beef Pasta Casserole

Tasty, family-friendly, and super Easy Baked Tortellini recipe is just what you need when you are a busy parent, a student, or just a preoccupaied person in general.
My family and I, love a good Italian meal, just in case you haven’t noticed in the 5 years that I’ve been blogging. 

I have so many pasta recipes that it’s not even a joke, however, everyone needs one more pasta recipe, right, right?

So, my dear readers, today I am sharing my Easy Baked Tortellini -filled with prosciutto and cheese, mixed with CLASSICO® Red Sauce, and topped with an Italian cheese blend and toasted breadcrumbs.

With that being said, you can seriously use any pasta on hand!!! Ravioli, macaroni, fusilli or rotini…

TAP HERE FOR MORE TASTY DINNER RECIPE IDEAS.

Often, I would prepare this exact meal with fettuccine, or saute a pound of ground beef, pour Classico® Red sauce over it, mix it with cooked pasta, add loads of cheese and bake for 15 minutes.

The easiest and the yummiest dinner ever. The best part is, if you have “any” leftovers, pack them for work/school lunch the next day.

CLASSICO  is passionate about using the finest ingredients and they are sharing tasty recipes on their website. So, now the team at Classico challenging you to “make it your own” and share with them your tastiest recipes made of course with Classico’s delicious sauces. 

The Mason jar is an important part of the rich heritage of the CLASSICO® brand as it helps to ensure each jar of sauce brings an authentic taste to your dinner table. If you decide to make this yummy dinner, Easy Baked Tortellini recipe, please tag me on Instagram @sandraseasycooking. You can even DM a pic of the dish you made. I would love to see it!

Thank you for all your love and support! Happy Cooking!!!

Yield: 6

Baked Tortellini

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Easy-Breezy Dinner idea!

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

• 2 packs 12 Oz each Tortellini (depending on your baking dish)
• 1 jar CLASSICO®24 Oz Red Sauce any that you prefer
• 8-10 Oz Italian Cheese Blend
• 1 cup or more Panko Breadcrumbs
• 1 tbsp. Oil
• 2 tsp. Italian Herb Blend/seasoning

Instructions

1. Boil Tortellini according to package -Boil water, add a generous amount of salt and add Tortellini (or any other pasta).
2. When Tortellini floats on the top, they are usually done, 4-5 minutes of boiling (you can always taste and see if they are done before draining).
3. Preheat the oven at 400F (200C).
4. In the oven safe baking dish, add a few tablespoons of CLASSICO® Red Sauce -I used Fire roasted tomatoes and garlic.
5. Spread equally on the bottom of the baking pan, then add cooked Tortellini.
6. Add more sauce, and slightly mix it to cover each piece.
7. Sprinkle cheese, just a bit, then gently mix to get the cheese all around Tortellini. Add the rest of the cheese on top, covering the Tortellini completely.
8. Preheat the saute/frying pan with oil, add panko breadcrumbs and just lightly let them get toasted (About 2 minutes on medium high temperature). Add Italian Herb blend/seasoning and mix for just a few minutes.
9. Add toasted breadcrumbs on top of the cheese and bake the dish for about 15-20 minutes in the preheated oven.
10. I served it with an organic baby greens mix salad, and my Garlic and Herbs Flatbread

Notes

As I said, you can use any pasta for this, even ravioli. You can add cooked chicken (Shredded/pulled apart leftovers work fine), Sauteed, lightly seasoned ground beef works fantastic with this. You can add steamed vegetables.

I kept it simple, but ever so often I'd add blanched broccoli or spinach. You can use a microwave safe dish, and since everything is cooked, just heat it in the microwave for about 4-5 minutes, or until the cheese looks completely melted.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest