Type what you have

Ingredients

• ✓ alfredo sauce
• bacon
• onion
• garlic
• water
• roma tomato

Instructions

1. 1 Cook bacon in a large skillet over medium-high heat until evenly browned, about 10 minutes. Drain all but about 2 tablespoons bacon drippings from skillet. Cook and stir onion with bacon in reserved drippings until onion is translucent, 5 to 10 minutes. Add garlic; cook and stir until fragrant, 2 minutes.
2. 2 Pour Alfredo sauce into onion-bacon mixture; rinse jar with the water and pour into skillet. Stir sauce with a wooden spoon, thoroughly scraping any brown bits of food from bottom of the skillet. Bring sauce to a simmer; add tomatoes. Simmer sauce until flavors blend, about 5 minutes.

By Brigette Anderson

Ingredients

• ✓ alfredo sauce
• pasta
• chicken
• dressing mix
• garlic powder

Instructions

1. 1 Bring a large pot of lightly salted water to a boil; cook pasta at a boil until tender yet firm to the bite, about 8 minutes; drain.
2. 2 Sprinkle chicken with Italian dressing mix and garlic powder.
3. 3 Pan-fry chicken in a nonstick skillet over medium heat, cooking in batches if necessary, until the juices run clear and chicken meat is no longer pink in the middle, about 10 minutes per batch. Turn chicken pieces over after about 5 minutes of cooking.
4. 4 Transfer chicken to a serving bowl and toss with cooked pasta. Pour Alfredo sauce over chicken and pasta, mix thoroughly, and serve.

By Renee Parker

Ingredients

• ✓ alfredo sauce
• ziti pasta
• hot sausage
• spaghetti sauce
• cheese blend

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C).
2. 2 Fill a large pot with lightly salted water and bring to a boil. Stir in the ziti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still slightly firm, about 12 minutes. Drain well.
3. 3 While the pasta is cooking, heat a large skillet over medium-high heat and stir in the sausage. Cook and stir until the sausage is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in the pasta, spaghetti sauce, and Alfredo sauce. Transfer the mixture into a large baking dish, and top with the Italian cheese blend.
4. 4 Bake in the preheated oven until the sauce is bubbly and the cheese is melted, about 15 minutes.

By Chevy Brodersen

Ingredients

• ✓ alfredo sauce
• tilapia
• olive oil
• creole seasoning
• butter
• garlic

Instructions

1. 1 Preheat an oven to 425 degrees F (220 degrees C).
2. 2 Brush the tilapia fillets with oil on both sides, season with Creole seasoning to taste, then place into a 9x13-inch baking dish.
3. 3 Bake in the preheated oven until the flesh is no longer translucent, and the fish flakes easily with a fork, about 10 minutes.
4. 4 Meanwhile, melt the butter in a small saucepan over medium heat. Stir in the garlic, and cook until the garlic has softened and the aroma has mellowed, about 2 minutes. Stir in the Alfredo sauce and bring to a simmer. Reduce the heat to low, and keep warm until the fish is ready. Pour the sauce over the fish to serve. Sprinkle with additional Creole seasoning if desired.

By youngwoman

Ingredients

• ✓ alfredo sauce
• fettuccine pasta
• lemon juice
• caper
• lemon zest
• black pepper
• tuna

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add fettuccine and boil until tender yet firm to the bite, about 8 minutes. Drain and set aside.
2. 2 Stir together Alfredo sauce, lemon juice, capers, lemon zest, and pepper in a small saucepan. Stir in tuna; cook over medium heat until heated through, about 5 minutes. Serve over fettuccine.

By Caitlyn Diimig, RD

Ingredients

• ✓ alfredo sauce
• penne pasta
• tuna
• onion powder
• salt
• parmesan cheese

Instructions

1. 1 Bring a large pot of water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain pasta; return to pot.
2. 2 Place tuna in a skillet over low heat; season with onion powder and salt. Cook until lightly browned, about 5 minutes. Stir tuna into cooked pasta. Add Alfredo sauce; stir until combined. Garnish with grated Parmesan cheese.

By Angel Mom

Ingredients

• ✓ alfredo sauce
• cheese tortellini
• marinara sauce
• spinach
• italian seasoning
• mozzarella cheese
• parmesan cheese
• italian seasoning

Instructions

1. 1 Preheat the oven broiler; adjust an oven rack to the highest position. Generously butter or grease an 8x8-inch baking dish.
2. 2 Bring a large pot of lightly salted water to a boil. Add tortellini and cook according to package directions; drain and set aside.
3. 3 Bring marinara and Alfredo sauces, spinach, and 1 tablespoon Italian seasoning to a simmer in a large saucepan over medium-high heat. Reduce heat to medium-low and simmer for 10 minutes.
4. 4 Stir tortellini into sauce, then pour into the prepared baking dish. Sprinkle with mozzarella cheese, Parmesan cheese, and 1 teaspoon Italian seasoning.
5. 5 Broil until cheese has melted and turned golden brown, 1 to 2 minutes.

By EFasse

Ingredients

• ✓ alfredo sauce
• olive oil
• garlic
• shrimp
• seafood seasoning
• red pepper flakes
• angel hair pasta
• lemon juice

Instructions

1. 1 Heat oil in a large skillet over low heat. Add garlic and cook until fragrant, about 1 minute. Add shrimp and sprinkle with seafood seasoning; toss until completely coated. Stir in red pepper flakes and cook until shrimp are bright pink on the outside and the meat is opaque, 10 to 15 minutes.
2. 2 Meanwhile, bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain pasta.
3. 3 Add pasta to the skillet and toss with shrimp and olive oil to combine. Stir in Alfredo sauce and drizzle with lemon juice.

By Bripuett

Ingredients

• ✓ alfredo sauce
• pork sausage
• spinach
• black pepper
• cheddar cheese
• ricotta cheese
• parmesan cheese
• egg
• lasagna noodle
• mozzarella cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Cook sausage in a skillet over medium heat until evenly browned; drain grease. Add Alfredo sauce and spinach; season with black pepper. Cook until sauce and spinach are heated through.
3. 3 Combine Cheddar cheese, ricotta cheese, Parmesan cheese, and egg in a bowl.
4. 4 Layer ⅓ sausage mixture, ⅓ noodles, and ⅓ Cheddar cheese mixture in a 9x13-inch baking dish; repeat layers twice. Top with mozzarella cheese. Cover dish with aluminum foil.
5. 5 Bake in the preheated oven for 45 minutes . Let stand before serving for 15 minutes.

By Barb Abbey

Ingredients

• ✓ alfredo sauce
• cheese ravioli
• butter
• chicken breast
• italian seasoning
• mozzarella cheese
• salt
• black pepper
• parmesan cheese

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Bring a large pot of lightly salted water to a rolling boil; boil the ravioli until it floats and the filling is hot, 6 to 8 minutes; drain.
3. 3 Melt the butter in a skillet over medium heat. Add the chicken to the skillet, season with the Italian seasoning, and cook and stir until the chicken is no longer pink in the middle, about 15 minutes.
4. 4 Spread about 1/2 cup Alfredo sauce into the bottom of the prepared baking dish. Arrange enough ravioli over the sauce to cover the bottom of the dish completely. Top the ravioli with about 1/2 of the cooked chicken. Sprinkle 1 cup mozzarella cheese over the chicken; season with salt and pepper. Repeat the layers until all ingredients are used.
5. 5 Bake in the preheated oven until heated through completely and the mozzarella cheese is melted, about 25 minutes. Sprinkle the Parmesan evenly over the top of the dish; return to the oven for 5 more minutes before serving.

By Kelly MacDonald

Ingredients

• ✓ alfredo sauce
• lasagna noodle
• rotisserie chicken
• cheese blend
• mascarpone cheese
• garlic
• italian seasoning
• white pepper
• olive oil
• onion
• egg

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and set aside.
2. 2 Meanwhile mix shredded chicken, Italian cheese, mascarpone cheese, garlic, Italian seasoning, and white pepper together in a large bowl until combined.
3. 3 Preheat the oven to 350 degrees F (175 degrees C).
4. 4 Heat oil in a skillet over medium heat; add onion. Cook and stir until the onion is soft and translucent, about 5 minutes. Reduce heat to low and continue cooking and stirring until onion begins to brown, about 5 minutes more. Add garlic and saute until fragrant, 1 to 2 minutes. Add to the chicken mixture with egg; mix to combine.
5. 5 Spread chicken mixture onto a lasagna noodle and roll up. Place roll-up seam-side down in an 8-inch square baking dish. Repeat with remaining roll-ups. Pour Alfredo sauce over top.
6. 6 Bake in the preheated oven until hot and bubbly, about 45 minutes.

By Jon OBrien

Ingredients

• ✓ alfredo sauce
• chicken breast
• garlic
• rigatoni pasta
• bacon
• vegetable oil
• zucchini
• yellow squash
• milk
• sun-dried tomato
• almond
• parmesan cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.
2. 2 Place chicken in the prepared baking dish; coat with garlic. Bake in the preheated oven until juices run clear and an instant-read thermometer inserted into centers reads at least 165 degrees F (74 degrees C), about 25 minutes. Cool, then chop.
3. 3 Meanwhile, bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 10 minutes; drain.
4. 4 Cook bacon in a skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels. Crumble and set aside.
5. 5 Heat oil in a skillet over medium heat. Add zucchini and yellow squash; cook until tender and lightly browned. Combine Alfredo sauce and milk in a small bowl; set aside.
6. 6 Serve chicken over pasta; pour Alfredo sauce over top. Top with zucchini and squash; sprinkle with bacon, sun-dried tomatoes, almonds, and Parmesan cheese.

By CALLIEW

Ingredients

• ✓ alfredo sauce
• cooking spray
• lasagna noodle
• spinach
• chicken
• mozzarella cheese
• ricotta cheese
• basil pesto
• kosher salt
• parmesan cheese
• basil
• flat-leaf parsley

Instructions

1. 1 Preheat oven to 350 degrees F. Spray two 12-cup standard muffin tins with cooking spray. Set aside.
2. 2 Bring a large pot of lightly salted water to a boil. Cook 12 lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Remove with a slotted spoon or a pair of tongs to a colander, leaving water to boil. Rinse noodles with cold water and drain again. Lay noodles flat on a large baking sheet.
3. 3 Place spinach in boiling pasta water and stir until wilted, about 30 seconds; drain. Squeeze dry and coarsely chop.
4. 4 Stir spinach, chicken, 1 cup mozzarella, and 1 1/2 cups Alfredo sauce together in a large bowl. Set aside.
5. 5 Stir ricotta cheese, pesto, and salt together in a medium bowl. Spread 3 tablespoons ricotta mixture onto each lasagna noodle. Working one noodle at a time, cut noodle in half lengthwise. Spread 2 tablespoons chicken mixture onto each noodle half. Roll up lengthwise and place cut-side down in the prepared muffin cups.
6. 6 Top each lasagna cup with 1 tablespoon Alfredo sauce. Sprinkle tops of lasagna cups evenly with remaining 2 cups mozzarella and Parmesan, making sure any stray strands of cheese are pushed into the muffin cups around the roll-up. Cover muffin tins with aluminum foil.
7. 7 Bake in the preheated oven until bubbly and cheese is melted, about 15 minutes. Uncover and continue to bake until even more bubbly and cheese is browned, about 10 more minutes. Let sit for 5 minutes before removing from muffin tin. Sprinkle with basil and parsley and serve.

By TheOtherJuliaGulia

Ingredients

• ✓ alfredo sauce
• butter
• olive oil
• garlic
• sun-dried tomato pesto
• basil
• oregano
• parmesan cheese
• chicken breast
• pizza crust
• tomato
• feta cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 In a small bowl, mix together the butter, olive oil, garlic, pesto, basil, oregano, Parmesan cheese and Alfredo sauce. Arrange the chicken on top of the pizza crust. Pour the Alfredo sauce mixture evenly over the chicken. Top with tomato and feta cheese.
3. 3 Bake for 10 to 15 minutes in the preheated oven, until the crust is lightly browned and toppings are toasted. Cut into wedges to serve.

By RRADAMS

Ingredients

• ✓ alfredo sauce
• lasagna noodle
• marinara sauce
• vegetable oil
• portobello mushroom
• spinach
• chicken
• ricotta cheese
• parmesan cheese
• oregano
• salt
• black pepper
• mozzarella cheese
• pine nut

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the lasagna noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the noodles are cooked, but still firm to the bite, about 8 minutes; drain and rinse.
2. 2 Preheat oven to 375 degrees F (190 degrees C). Spread the marinara sauce in the bottom of a 9x13 glass baking dish; set aside.
3. 3 Heat oil in a skillet over medium heat; cook and stir mushrooms until they soften, about 5 minutes. Stir in spinach, and cook until hot; remove from heat.
4. 4 Stir together the chicken, ricotta cheese, Parmesan cheese, oregano, and the cooked spinach mixture in a large bowl. Season to taste with salt and black pepper. Spread about 1/4 cup of the mixture on each lasagna noodle. Roll the noodle up, and place seam-side down into the prepared baking dish. Repeat for each noodle. Spoon Alfredo sauce over the rollups.
5. 5 Bake, covered, in the preheated oven for 40 minutes. Uncover; sprinkle with mozzarella cheese and pine nuts. Return to the oven and bake until the cheese is melted and bubbly and the pine nuts are toasted, about 10 minutes. Serve hot.

By Rachel Hardy Cunningham

Ingredients

• ✓ alfredo sauce
• penne pasta
• butter
• olive oil
• onion
• red bell pepper
• portobello mushroom
• garlic
• shrimp
• romano cheese
• cream
• cayenne pepper
• salt
• black pepper
• parsley

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes; drain.
2. 2 Meanwhile, melt butter with olive oil in a saucepan over medium heat. Add onion; cook and stir until softened and translucent, about 2 minutes. Stir in bell pepper, mushrooms, and garlic; cook over medium-high heat until soft, about 2 minutes.
3. 3 Add shrimp; cook until firm and pink. Stir in Alfredo sauce, Romano cheese, and cream; bring to a simmer, stirring constantly, until thickened, about 5 minutes.
4. 4 Season with cayenne pepper, salt, and black pepper. Stir in penne. Sprinkle servings with parsley.

By Jenn Zeller

Ingredients

• ✓ alfredo sauce
• chicken breast
• salt
• black pepper
• spaghetti
• italian seasoning
• garlic powder
• onion
• basil
• salt
• black pepper
• onion powder
• cayenne pepper
• parmesan cheese
• broccoli

Instructions

1. 1 Gather all ingredients.
2. 2 Season chicken with a pinch of salt and pepper. Heat a large skillet over medium-high heat. Add chicken and cook until no longer pink in the center and juices run clear, 7 to 10 minutes.
3. 3 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes.
4. 4 Meanwhile, add Alfredo sauce to the chicken; season to taste with Italian seasoning, garlic powder, onion, basil, salt, black pepper, onion powder, and cayenne.
5. 5 Bring to a simmer; stir in Parmesan cheese. Cook mixture until cheese is melted and you are able to lift a spoon out of the sauce without cheese hanging onto it, 3 to 5 minutes.
6. 6 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until tender, 2 to 6 minutes.
7. 7 Add broccoli to sauce.
8. 8 Drain cooked pasta. Scoop into individual serving bowls and pour sauce on top.

By supertat

Ingredients

• ✓ alfredo sauce
• cauliflower
• panko bread crumb

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Combine cauliflower and Alfredo sauce in a 9-inch square baking dish; top with bread crumbs.
3. 3 Bake in the preheated oven until bubbly and cauliflower is tender, 30 to 35 minutes.

By Sue Cantrell

Ingredients

• ✓ alfredo sauce
• butter spread
• chicken breast
• broccoli floret
• fettuccine

Instructions

1. 1 Melt Spread in large nonstick skillet over medium-high heat and cook chicken, in batches if necessary, stirring occasionally, until chicken is thoroughly cooked. Remove chicken and set aside.
2. 2 Stir Sauce and broccoli into same skillet. Bring to a boil over medium-high heat. Reduce heat to low and simmer covered, stirring occasionally, until broccoli is heated through, about 5 minutes. Stir in chicken and cook, stirring occasionally, until heated through, about 2 minutes. Serve over hot fettuccine and sprinkle, if desired, with grated Parmesan cheese.

By RAG

Ingredients

• ✓ alfredo sauce
• salmon fillet
• lemon
• vinegar
• basil
• parsley
• rotini pasta
• parmesan cheese

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Heat Alfredo sauce in a medium saucepan over medium heat.
2. 2 Place salmon in a baking dish. Mix the lemon juice and vinegar in a small bowl, and pour over the salmon. Season with basil and parsley.
3. 3 Bake salmon 15 minutes in the preheated oven, until easily flaked with a fork. Remove from heat, and break into bite sized pieces.
4. 4 Bring a large pot of lightly salted water to a boil. Add rotini, and cook 8 to 10 minutes or until al dente. Drain, and place in a large bowl.
5. 5 Gently toss the salmon, pasta, and Alfredo sauce together in the large bowl. Serve with the Parmesan cheese.

By DELILAH_DILLON

Ingredients

• ✓ alfredo sauce
• four cheese ravioli
• shrimp
• lemon juice
• lemon peel
• parsley

Instructions

1. 1 Combine shrimp, sauce, lemon juice and lemon peel in small saucepan. Heat over medium-low heat, stirring occasionally, until heated through (do not boil).
2. 2 Serve over pasta. Sprinkle with parsley.

By Buitoni

Ingredients

• ✓ alfredo sauce
• milk
• potato
• parmesan cheese
• salt
• black pepper
• ham
• broccoli
• swiss cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inch baking dish.
2. 2 Whisk together Alfredo sauce and milk in a medium bowl. Spread 1/4 cup sauce in the bottom of the prepared baking dish. Layer 1/3 of the potatoes over sauce in the dish. Sprinkle with 1 tablespoon Parmesan cheese; salt and pepper to taste.
3. 3 Combine ham, broccoli, and 1 1/2 cups Swiss cheese in a separate medium bowl; mix well. Spread 1/3 of the ham mixture over potatoes in the baking dish. Top with another layer of potatoes, followed by ham mixture, finally topping all with remaining Swiss cheese and Parmesan cheese. Pour remaining Alfredo sauce on top.
4. 4 Cover and bake in the preheated oven for 45 minutes.
5. 5 Reduce oven temperature to 350 degrees F (175 degrees C). Uncover the dish and continue baking until potatoes are tender, about 25 more minutes. Let stand 10 to 15 minutes before serving.

By homemaker

Ingredients

• ✓ alfredo sauce
• angel hair pasta
• cooking spray
• shrimp
• broccoli
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook angel hair in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish with cooking spray.
3. 3 Cook and stir shrimp in a skillet over medium heat until slightly pink, 3 to 5 minutes. Add broccoli; cover skillet and let broccoli steam, about 5 minutes. Remove from heat.
4. 4 Spread angel hair pasta over the bottom of the prepared baking dish. Top with shrimp and broccoli. Pour Alfredo sauce over shrimp and broccoli; cover sauce with Parmesan cheese.
5. 5 Bake in the preheated oven until cheese is slightly browned, about 20 minutes.

By DBatesBakery

Ingredients

• ✓ alfredo sauce
• turkey sausage
• onion
• sage
• black pepper
• green onion
• biscuit dough

Instructions

1. 1 Cook sausage in a large skillet over medium heat until no longer pink, following cooking instructions indicated on the packaging. Add diced onion and continue to cook until onion softens and turns transparent. Drain fat.
2. 2 Stir in Alfredo sauce, sage, and black pepper. Bring to a simmer, stirring occasionally; reduce heat and simmer for 10 minutes.
3. 3 Serve over fresh biscuits and top with green onion.

By Classico

Ingredients

• ✓ alfredo sauce
• chicken breast
• dressing
• bread dough
• mozzarella cheese
• mushroom
• bacon

Instructions

1. 1 Place chicken in a shallow bowl. Cover with Italian dressing and let marinate for 10 minutes. Slice chicken across the grain into 1/8-inch-thick pieces; set aside.
2. 2 Divide bread dough into 2 equal pieces. Roll each into a 9-inch circle.
3. 3 Spread Alfredo sauce evenly over each dough circle. Cover with 1/2 of the mozzarella cheese. Arrange chicken, mushrooms, and bacon on top. Sprinkle with remaining mozzarella cheese.
4. 4 Place 1 pizza in a Panasonic CIO. Press "Auto Cook" and select the "Frozen Pizza, 9-inch Size" setting. Allow pizza to cook until the timer goes off, about 13 minutes. Repeat with second pizza.

By KGora

Ingredients

• ✓ alfredo sauce
• butter
• garlic
• chicken breast
• broccoli floret
• orzo pasta
• chicken stock

Instructions

1. 1 Melt butter in skillet over medium-high heat. Add garlic, and cook for about 1 minute.
2. 2 Stir in chicken and saute until the surface of the chicken loses most of its pink color. Add the broccoli; stir to coat. Stir in orzo.
3. 3 Pour in the chicken stock and Ragu® Classic Alfredo Sauce. Stir well. Cover and reduce heat to medium. Cook until orzo is cooked, about 12 minutes.
4. 4 Turn off heat and uncover. Stir and allow to rest for 1 to 2 minutes before serving.

By RAG

Ingredients

• ✓ alfredo sauce
• cheese ravioli
• butter
• mushroom
• garlic
• parmesan cheese
• green onion
• red pepper flakes

Instructions

1. 1 Bring a large pot of water to a boil. Add ravioli and cook for 5 to 8 minutes or until al dente; drain.
2. 2 Heat butter in a skillet over medium heat. Stir in mushrooms and garlic and cook until tender.
3. 3 In a medium saucepan over low heat, toss the cooked ravioli with Alfredo sauce to coat. Mix in mushrooms and garlic. Cook and stir until sauce is heated. Top with Parmesan cheese, green onion, and red pepper to serve.

By Angel E Dixon

Ingredients

• ✓ alfredo sauce
• water
• chicken tender
• garlic powder
• manicotti shell
• montreal steak seasoning
• parmesan cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix Alfredo sauce and water in a bowl. Spread about 1/3 sauce mixture on the bottom of a 9x13-inch baking dish.
3. 3 Season chicken tenders with garlic powder and stuff chicken into manicotti shells. Arrange manicotti in the prepared baking dish. Pour remaining 2/3 sauce over manicotti and sprinkle with steak seasoning. Cover baking dish tightly with foil.
4. 4 Bake in the preheated oven until pasta is tender, about 1 hour. Remove foil and sprinkle Parmesan cheese over manicotti. Continue to bake until cheese is melted, about 5 minutes more.

By Jessica P

Ingredients

• ✓ alfredo sauce
• fusilli pasta
• smoked sausage
• blackened seasoning
• parsley
• hot sauce

Instructions

1. 1 Cook pasta according to package directions; drain.
2. 2 While pasta is cooking, cut sausage into 1/4-inch-thick slices. Place in a bowl and sprinkle with seasoning; toss lightly to evenly coat.
3. 3 Heat a large skillet over medium-high heat for 3 minutes. Add sausage; cook and stir for 3 to 4 minutes or until lightly browned. Stir in Alfredo sauce, parsley, and hot sauce to taste; heat through.
4. 4 Pour sauce over pasta and toss until well coated. Serve immediately.

By Hillshire FarmR Brand

Ingredients

• ✓ alfredo sauce
• penne pasta
• egg white
• parmesan cheese
• chicken breast
• tomato
• tomato sauce
• red pepper flakes
• mushroom
• spinach

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Cook penne in boiling water, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
3. 3 Meanwhile, add beaten egg whites to a shallow bowl. Place 2 cups Parmesan cheese into a second shallow bowl.
4. 4 Dip chicken into egg whites. Press chicken into Parmesan cheese to coat both sides. Gently toss between your hands, so excess cheese falls away. Place coated chicken on the prepared baking sheet.
5. 5 Bake chicken in the preheated oven until no longer pink in the center and the juices run clear, about 18 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
6. 6 Meanwhile, heat Alfredo sauce, diced tomatoes, tomato sauce, and red pepper flakes in a large saucepan over low heat. Allow sauce to simmer while you finish the remaining steps.
7. 7 Heat a large skillet over medium-high heat; cook and stir mushrooms and spinach in the hot skillet until mushrooms are tender, about 5 minutes. Stir vegetables into sauce.
8. 8 Place cooked penne into a serving bowl; slice chicken into small pieces and arrange over pasta. Pour sauce over pasta and chicken. Sprinkle with remaining 1 cup Parmesan cheese.

By MandaGreens