Creamy Chicken Pasta

A 30-minute skillet dinner with bite-sized pieces of perfectly seasoned chicken and noodles tossed in an easy, creamy pan sauce.

TABLE OF CONTENTS:

1. JUMP TO THE RECIPE
2. 6 FAQ ON MAKING CREAMY CHICKEN PASTA
3. MORE 30-MINUTE PASTA RECIPES

I’ve been making versions of this meal for longer than I can remember! When I’m staring at a package of chicken breasts (or a pork tenderloin) and not sure what else to do, I check the fridge for whipping cream and grab a package of noodles!

I love that this recipe uses NO CREAMED SOUP and NO SOUR CREAM because I get a little bored with creamy recipes that rely too much on those ingredients. Don't get me wrong, I cook plenty that do! It's just nice to get a break from them and make something that's 100% from scratch.

I typically use either chicken or pork tenderloin, season it very generously, pan-fry it then deglaze the pan and finish the sauce with cream. I cook whatever pasta I have laying around, et voila! Supper is ready!

I decided to finally write a recipe for it today and actually took notes on quantities and amounts of ingredients so I could share it with you.

I wrote this recipe for four servings, but it can easily be modified to make more. You’ll just combine everything in a large serving bowl or use a very big skillet!

Check out the FAQ below for variations you may enjoy. I didn’t include it below but if you’d like to use pork tenderloin, simply cut one tenderloin into medallions then cook the same way as the chicken cutlets.

6 FAQ ON MAKING CREAMY CHICKEN PASTA

1. Should I use regular whipping cream or heavy?  This recipe uses regular whipping cream but either can be used. Heavy cream has a higher fat content and is typically used for whipped recipes (frosting, pies, etc.), whereas regular whipping cream is usually used for sauces. If using heavy cream, consider adding 2 tablespoons more hot pasta broth when making the recipe.

2. How do you cut whole chicken breasts into cutlets?  Keep in mind that you’re reducing the thickness by half, not the length or width. Press the breast flat with one hand, angling the thicker end toward the hand you’ll be cutting with. Start cutting the breast on the thicker end (mid-height) with a sharp knife, keeping the knife horizontal with the cutting surface. Continue the cut all the way through the breast.

3. Can I just cut the chicken into bite-sized pieces before cooking?  Technically, yes but the chicken will brown better (yielding a tastier sauce) and be much juicier if cooked in whole pieces then allowed to cool/rest before cutting.

4. Then why are we cutting the chicken into cutlets?  It takes a long time to cook a whole, thick chicken breast in an open skillet. By reducing the thickness of the breasts, they will cook all the way through much quicker and not be at risk of burning on the outside from the time it would take to cook all the way through.

5. Can I add mushrooms, onions and/or peppers?  Heck yeah! Sauté in the pan after then chicken has been removed. You can leave the veggies in the pan while the sauce is made or you can remove them to add back with the chicken (I’d recommend the latter). 

6. Can I use a prepared spice blend (cajun, blackening, Italian, etc.) instead of the recipe listed here?  Maybe. The only way to ensure the dish isn’t too salty (or not salty enough) is to use the blend I have listed here. It would be hard to predict how much of another seasoning blend to use to properly season the dish.

A FEW RECIPE NOTES WORTH READING

• Chicken tenderloins can be used instead of cutlets (about 1 pound).
• The chicken will continue to cook after it's removed from the pan - it will have plenty of time to rest before it is cut and added to the dish - so don't overcook it.
• This recipe has major Cajun vibes. If you'd like to kick it further in that direction (or just like a little heat), add cayenne pepper to taste.
• Don’t worry if the noodles aren’t completely submerged in broth while cooking. So long as you stir occasionally and keep the pot covered, they will cook just fine.
• Chicken bullion and water can be substituted for chicken broth.

MORE 30-MINUTE PASTA RECIPES FOR DINNER

STEAK FAJITA PASTA - A stove-top recipe for perfectly cooked flank steak, peppers and onions tossed with penne pasta and a simple creamy pan sauce that’s ready in 30 minutes! 

EASY SHRIMP WITH PASTA - An easy pasta recipe with seasoned sauteed shrimp, your favorite pasta sauce and fresh parmesan that's ready in 30 minutes! 

SPICY SAUSAGE & KALE RIGATONI - A rustic, 30-minute pasta recipe of Italian sausage and kale with a simple but unbelievably delicious sauce.

HELPFUL HAMBURGER STROGANOFF - A family-size recipe for ground beef stroganoff like homemade Hamburger Helper that’s quick, easy and surprisingly delicious! 

CHICKEN LAZONE - An easy Cajun pasta recipe made with seasoned chicken pan-fried until golden in butter finished with a creamy, flavor-packed pan sauce.

Recipe for How to Cook Creamy Chicken Pasta

Creamy Chicken Pasta

Yield: 4 Servings

Author: Mandy Rivers | South Your Mouth

Prep time: 5 MinCook time: 25 MinTotal time: 30 Min

A 30-minute skillet dinner with bite-sized pieces of perfectly seasoned chicken and noodles tossed in an easy creamy pan sauce.

Ingredients

Creamy Chicken Pasta:

• 2 large chicken breasts
• Spice Blend (see below)
• 3 tablespoons olive oil
• 4 heaping cups egg noodles (uncooked)
• 4 cups chicken broth
• 1 pint whipping cream
• 1/4 cup chopped fresh parsley (optional)

Spice Blend:

• 1 1/2 teaspoons salt
• 1 1/2 teaspoons paprika
• 1 1/2 teaspoons garlic powder
• 1 teaspoon pepper
• 1 teaspoon onion powder
• 1/2 teaspoon dried thyme

Instructions

1. Cut chicken breasts into 4 cutlets (see FAQ above for tips) then season both sides with half of spice blend; reserving the other half to add to the sauce later. 2 chicken breasts, Half of Spice Blend
2. Bring chicken broth to a boil in a wide pot. Add noodles, cover, then cook per manufacturer’s instructions for al dente preparation, stirring occasionally. Before draining, reserve 1/2 cup hot pasta broth. 4 c each broth and noodles
3. While noodles are cooking, heat oil in a large skillet over medium-high heat until shimmering. Cook chicken cutlets on one side until nicely browned. Reduce heat to medium, flip cutlets then continue cooking until both sides are browned. Remove chicken to a cutting board. 3 Tbsp oil
4. Add 1/2 cup hot pasta broth to skillet to deglaze the pan. Cook and stir over high heat until liquid is reduced by half.
5. Stir in whipping cream and reserved half of spice blend. Once boiling, reduce heat to maintain a constant bubbling simmer, then continue cooking 8-10 minutes or until sauce is thickened (until it coats the back of a spoon but not thick like gravy). 1 pint cream, Half of Spice Blend
6. Meanwhile, cut chicken into bite-sized pieces and chop parsley if using.
7. When sauce is ready, set aside 1/2 cup sauce, then stir cooked noodles into pan with remaining sauce. Top sauced noodles with chicken then spoon reserved 1/2 cup sauce over chicken. Garnish with chopped parsley then serve immediately. 1/4 c chopped parsley

Notes

• Chicken tenderloins can be used instead of cutlets (about 1 pound).
• The chicken will continue to cook after it's removed from the pan - it will have plenty of time to rest before it is cut and added to the dish - so don't overcook it.
• This recipe has major Cajun vibes. If you'd like to kick it further in that direction (or just like a little heat), add cayenne pepper to taste.
• Don’t worry if the noodles aren’t completely submerged in broth while cooking. So long as you stir occasionally and keep the pot covered, they will cook just fine.
• Chicken bullion and water can be substituted for chicken broth.
• Other questions have likely been answered in the FAQ section above the recipe card.

https://www.southyourmouth.com/2025/05/creamy-chicken-pasta.html

Images and text © South Your Mouth LLC 2025

chicken, breasts, noodles, pasta, buttered, creamy, creamy, pan sauce, cajun, easy, 30-minute, 30-min, quick, supper, dinner, recipe, heavy cream, whipping cream, no creamed soup, no sour cream, best, alfredo

dinner

American, Cajun

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Easy Coconut Cream Pie

A simple recipe for rich, creamy coconut pie with a mousse-like consistency using easy-to-find ingredients.

TABLE OF CONTENTS:

1. JUMP TO THE RECIPE
2. HOW TO TOAST COCONUT
3. FAQ ON CREAM OF COCONUT
4. MORE COCONUT DESSERT RECIPES

Coconut always makes me think of two things: Easter Sunday and Nanny (my paternal grandmother).

Nanny would buy whole coconuts at Eastertime then whittle and extract every last gram of goodness from them.

She'd even save the coconut water when she cracked them open to bake slices of sweet potato in with butter, brown sugar and cinnamon.

She made an assortment of coconut desserts including those green "grass" cupcakes with jelly bean eggs on top, her Italian Bakeless Cake (which was neither Italian or a cake but always my favorite!) and this simple cream pie that's my go-to recipe for Coconut Cream Pie!

She also made a giant 6-layer coconut cake that took days to make. Each layer was painted with a coconut syrup before she layered them between a moist coconut icing then the whole thing was frosted with a thin buttercream.

That's it on the left in the picture below. And yes, that's me trying to snag something sweet off the dessert table when I didn't think anybody was looking. I've heard Pa saved my behind that day and kept my mama and aunts from getting my butt for that!

HOW TO TOAST COCONUT

There are two ways to toast coconut: on the stove and in the oven. I typically use the oven method because the coconut toasts more evenly but either method works! Below are instructions for toasting 2 cups sweetened flaked coconut.

OVEN METHOD: Spread coconut evenly on a large baking sheet then bake at 350 degrees (preheated oven) 8-10 minutes, stopping halfway through to stir the coconut with a spatula. Cool completely before adding to most recipes. 

STOVE-TOP METHOD: Add coconut to a large nonstick skillet then heat and stir over medium heat until evenly toasted. Cool completely before adding to most recipes. 

A FEW RECIPE NOTES

1. Only use Cream of Coconut (not coconut milk or coconut cream).
2. Feel free to top the pie with whipped cream or additional Cool Whip.
3. If your pie isn't set after 4-6 hours, freeze for 1 hour to speed up the process.
4. The texture isn't firm like cheesecake, it's supposed to be a little wiggly. 
5. The filling can also be used to make 2 smaller pies using standard pie shells (not deep dish).
6. You don't have to toast the coconut but doing so really brings out the flavor and provides great texture. See the How To section above about toasting coconut if needed.

FAQ ON CREAM OF COCONUT

Can I use Coconut Milk instead of Cream of Coconut?  No, the two are not equivalent. Coconut milk is a thin, unsweetened non-dairy milk (like almond milk), whereas Cream of Coconut is thick and sweetened.

Are Cream of Coconut and Coconut Cream the same thing?  They are not. Coconut Cream is thick and spreadable like butter. It has a similar consistency to vegetable shortening.

Where can I find Cream of Coconut?  Most grocery stores stock it with cocktail mixers (tonic, bloody mary mix, sour mix, etc.) because it's a staple in Pina Coladas and other dreamy libations. Though you may find some shelved with other canned milks or with Indian and Hispanic cuisine ingredients in the grocery store, it will ALWAYS be where the cocktail mixers are.

Is Cream of Coconut supposed to be separated?  The degree to which the creamiest parts rise to the top of the can depends on temperature and how long it has been sitting still. In all such things, cream rises to the top. Shake the can vigorously before opening. If the contents are still separated, it's completely OK and normal (especially in cooler temperatures). Everything will smooth out beautifully once mixed well.

Which brand is best?  I typically use Coco Lopez or Goya.

MORE COCONUT DESSERT RECIPES

COCONUT TEXAS SHEET CAKE - A velvety tender Texas sheet cake recipe made with coconut milk for a super moist texture and tons of coconut flavor. 

GOD BLESS AMERICA CAKE - An easy scratch-made cake recipe with crushed pineapple and brown sugar topped with a caramel pecan coconut icing.

COCONUT MACAROON KISSES - A tender and light, yet rich and dreamy recipe for chewy coconut cookies topped with Hershey’s Kiss chocolate 

GERMAN CHOCOLATE SHEET CAKE - An easy German Chocolate sheet cake recipe with a spiffed-up cake mix base and homemade caramel, pecan and coconut icing.

LEMON MACAROON TARTS - Light, chewy coconut macaroon tartlet shells filled with luscious, bright sweet-tart lemon curd topped with whipped cream. 

SNO BALL BROWNIES - An easy recipe for fudgy brownies, marshmallow buttercream and coconut just like the classic Hostess Sno Ball snack cakes! 

Recipe for How to Cook Easy Coconut Cream Pie

Easy Coconut Cream Pie

Yield: 8 servings

Author: Mandy Rivers | South Your Mouth

Prep time: 15 MinInactive time: 4 HourTotal time: 4 H & 15 M

A simple recipe for rich, creamy coconut pie with a mousse-like consistency using easy-to-find ingredients.

Ingredients

• 1 15-oz. can cream of coconut
• 1/4 cup milk
• 1 large (5.1 oz) box instant vanilla pudding mix
• 1 14-oz. can sweetened condensed milk
• 2 cups sweetened flaked coconut, toasted and divided
• 1 8-oz tub cool whip, thawed
• 1 deep dish pie shell

Instructions

1. Bake and cool pie shell if using pastry-style shell. If using a ready-made (such as graham cracker) proceed to Step 2.
2. Add cream of coconut to a stand mixer or large bowl (using a hand-held mixer) then mix on medium speed until smooth.
3. Add milk, pudding mix and sweetened condensed milk then mix until thoroughly combined and smooth.
4. Fold in a heaping cup of toasted coconut and cool whip then mix until just combined.
5. Add mixture to pie shell, garnish with remaining toasted coconut then refrigerate for 4-6 hours or overnight.

Notes

• Use any deep dish pie crust (graham cracker, ready-bake, homemade, etc.). If using a crust that requires baking, bake and cool before filling.
• Only use Cream of Coconut (not coconut milk or coconut cream).
• Feel free to top the pie with whipped cream or additional Cool Whip.
• If your pie isn't set after 4-6 hours, freeze for 1 hour to speed up the process.
• The texture isn't firm like cheesecake, it's supposed to be a little wiggly. 
• The filling can also be used to make 2 smaller pies using standard pie shells (not deep dish).
• You don't have to toast the coconut but doing so really brings out the flavor and provides great texture. See the How To section above the recipe card on toasting coconut if needed.

https://www.southyourmouth.com/2025/03/easy-coconut-cream-pie.html

Images and text © South Your Mouth LLC 2025

coconut, cream, pie, mile high, creamy, no bake, instant, pudding, cool whip, sweetened, condensed milk, flaked, family recipe, best, how to, easter

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Nanny's Peanut Butter Cream Pie

A simple no-bake peanut butter pie recipe that's silky smooth, luxuriously rich and packed with peanut butter flavor. 

JUMP TO RECIPE

Growing up, Nanny made these peanut butter pies that were very basic, thin and understated and they were THE BEST pies ever!

Sometimes she'd top them with whipped cream but, for the most part, she just served them plain and that's how we liked them best because we'd just pick the whole slice up and eat it like pizza.

The texture is firm enough to mostly hold its shape but we'd still be licking peanut butter cream from our fingers like little puppies.

INGREDIENTS FOR NANNY'S PEANUT BUTTER CREAM PIE

This pie is super simple and uses common ingredients easy to find! All you need to make these pies is:

• Cream cheese
• Sweetened condensed milk
• Peanut butter
• Powdered sugar
• Cool whip
• Chocolate pie crusts

Nanny didn't make hers with chocolate graham cracker crusts because there wasn't any such thing back then. I don't actually remember what sort of crust she used. Her recipe card just reads to "fill two shallow pie pastries".

You can use whichever crusts you like best but I definitely prefer the little bit of chocolate with the peanut butter. Regular graham cracker crusts are great too, though!

If you use pastry pie shells, just be sure to cook and completely cool them before adding the filling.

NOTES ON MAKING NANNY'S PEANUT BUTTER CREAM PIE

1. Feel free to top the pie with whipped cream or additional Cool Whip.
2. Garnish with chocolate sauce or chopped peanuts if desired. 
3. I've never made this with crunchy peanut butter but I imagine it would work just fine.
4. Use traditional peanut butter. Homemade and other nut butters are too thin to work with this recipe.
5. If your pie isn't set after 4-6 hours, freeze for 1 hour to speed up the process.
6. The texture isn't firm like cheesecake, it's supposed to be little wiggly. 

MORE NO-BAKE DESSERTS I LOVE!

Chocolate Nutter Butter Icebox Cake - A chocolate layered dessert with peanut butter cookies, whipped cream and peanut butter drizzle like a chocolate peanut butter lasagna! 

Black Forest Oreo Dessert - A decadent no-bake icebox dessert recipe layered with Oreo cookies, chocolate pudding and cherry pie.

Nutter Butter Banana Pudding with Peanut Butter Ripples - A banana pudding recipe made with Nutter Butter cookies, bananas, vanilla pudding and layers of peanut butter ripples.

Italian Bakeless Cake - A layered dessert with pineapple, vanilla wafers, cool whip, coconut and cherries. 

Paula Deen's Banana Pudding - The iconic recipe made with cream cheese and butter shortbread cookies that's Not Yo' Mama's Banana Pudding!

Recipe for Nanny's Peanut Butter Cream Pie

Nanny's Peanut Butter Cream Pie

Yield: 2 Pies

Author: Mandy Rivers | South Your Mouth

Prep time: 10 MinInactive time: 2 HourTotal time: 2 H & 10 M

A simple no-bake peanut butter pie recipe that's silky smooth, luxuriously rich and packed with peanut butter flavor.

Ingredients

• 1 8-oz block cream cheese, at room temperature
• 1 14-oz can sweetened condensed milk
• 1 cup peanut butter
• 1 cup powdered sugar
• 1 8-oz carton cool whip, thawed
• 2 chocolate graham cracker pie crusts

Instructions

1. Whip cream cheese with an electric mixer until smooth. 8-oz cream cheese
2. Add sweetened condensed milk, peanut butter and powdered sugar then mix until well combined. 1 can condensed milk, 1 c. peanut butter, 1 c. powdered sugar
3. Add half of cool whip then mix until smooth.
4. Fold in remaining cool whip then mix until just combined.
5. Spoon mixture evenly into pie crusts then refrigerate 4-6 hours or overnight.

Notes

• Feel free to top the pie with whipped cream or additional Cool Whip.
• Garnish with chocolate sauce or chopped peanuts if desired. 
• I've never made this with crunchy peanut butter but I imagine it would work just fine.
• Use traditional peanut butter. Homemade and other nut butters are too thin to work with this recipe.
• If your pie isn't set after 4-6 hours, freeze for 1 hour to speed up the process.
• The texture isn't firm like cheesecake, it's supposed to be little wiggly. 

https://www.southyourmouth.com/2025/03/nannys-peanut-butter-cream-pie.html

Images and text © South Your Mouth LLC 2025

peanut butter, cream, pie, sweetened condensed milk, cream cheese, powdered sugar, no-bake, easy, best, rich, cheesecake, recipe, nanny's, old fashioned, amish, family

dessert

American

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The BEST Philly Cheesesteak Pasta

A family-sized pasta recipe with seared ground beef, green bell peppers, onions and seasoned pasta folded into a velvety Philly-style cheese sauce.

TABLE OF CONTENTS:

1. JUMP TO THE RECIPE
2. WHAT'S SO SPECIAL ABOUT THE PASTA & SAUCE?
3. WHY CHEEZ WHIZ?
4. 6 COOKING NOTES WORTH READING

The best, Mandy?? Yep, it’s the best.

I said it. And I mean it.

This isn’t some Hamburger Helper knock-off of slop haphazardly thrown together parading around like a casserole. Every step of this recipe is very intentional and serves a purpose. And it is scrumptious!

INGREDIENTS FOR THE BEST PHILLY CHEESESTEAK PASTA

The instructions might be a little different than you'd expect but the ingredients are super simple. All you need is:

• Lean ground beef
• Green bell pepper 
• Onion
• Salt & pepper
• Garlic powder
• Uncooked pasta
• Beef stock
• Cheese Whiz
• Worcestershire sauce
• Provolone cheese (optional)

WHY THE PASTA & SAUCE ARE EXTRA AWESOME

HOT PASTA WATER = MAGIC - and it's the secret to silky smooth sauces AND to getting the sauce to really cling to the pasta. I won’t bore you with the science here but game-changing stuff happens on a molecular level. If you’d like to learn more about it, I went into way too much detail in the post for my Spicy Sausage & Kale Rigatoni recipe. PLUS the starches in hot pasta water really get along well with the fat and proteins in Cheez Whiz which means extra BONUS magic. 

PASTA COOKS IN BEEF BROTH -  we’re hitting this recipe with a double-whammy by A) cooking the pasta IN broth which adds more flavor to the pasta and B) gives us seasoned hot pasta water to make the sauce.

DREAMY LEFTOVERS - I can't explain how or why but the sauce completely resuscitates and comes back to life when reheating leftovers. Usually leftover pasta soaks up so much of whatever sauce it's in when refrigerated so when reheated, the pasta (while delicious) will be a little on the dry side. BUT NOT THIS STUFF! I was pleasantly surprised when I reheated some of this in the microwave a few days later because the sauce was silky again and there was plenty of it. 

WHY CHEEZ WHIZ? 

Most – not all, please y’all, let’s not fight – again, MOST cheesesteak aficionados will tell you a traditional Philadelphia cheesesteak is made with Cheez Whiz. When in Philly, the cheesesteaks I’ve had have all been made with it, although some places have an option with provolone too.

I used Cheez Whiz with this recipe to make it taste like what a Philly Cheesesteak tastes like to me and also because it makes a helluva good sauce (see section above which explains why).

OK, THEN WHY’D YOU ADD PROVOLONE?

There are two reasons I added a little provolone to finish the recipe (which is optional btw). One is that I like that little bit of “stringy cheese” factor it adds. The other reason is to offer a compromise to the folks who prefer provolone on their cheesesteaks. 

If you like the idea of adding a little stringy/gooey white cheese, mozzarella would be great too! You could add slices of fresh mozzarella, sprinkle on shredded or dot the dish with mozzarella pearls and let them melt while the dish rests at the end. 

6 NOTES ON COOKING PHILLY CHEESESTEAK PASTA

1. It’s very important to cook the beef over HIGH HEAT and get a nice sear. The char you should get will taste and feel like the steak in a cheesesteak sandwich.
2. Use LEAN ground beef (90/10 sirloin is best if you can find it). We don’t want to have to drain the pan drippings because of all the flavor but we also don’t want there to be too much fat.
3. I used cavatappi pasta in the batch pictured here but have used penne and bowtie in the past. Just about any bite-sized pasta will work.
4. Beef stock is my preference for cooking the pasta but broth or bullion will work too.
5. You will need a very large skillet to assemble this recipe. If your skillet isn’t big enough to hold everything, finish the recipe in a stock pot.
6. Use more green bell peppers and/or onions if desired. One each does a great job flavoring the dish but they don't stand out visually. If you love peppers and onions, add more! Mushrooms would be a GREAT addition to this as well.

MORE PASTA RECIPES FOR SUPPER TIME

CAJUN PASTALAYA - A flavor-packed Cajun pasta recipe made with sausage and chicken – like jambalaya but with noodles instead of rice. 

SPICY SAUSAGE & KALE RIGATONI  - A rustic, 30-minute pasta recipe of Italian sausage and kale with a simple but unbelievably delicious sauce. 

HELPFUL HAMBURGER STROGANOFF - A family-size recipe for ground beef stroganoff that’s quick, easy and surprisingly delicious! 

EASY SHRIMP WITH PASTA - An easy pasta recipe with seasoned sauteed shrimp, your favorite pasta sauce and fresh parmesan that's ready in 30 minutes. 

CREAMY ITALIAN SAUSAGE & PASTA - A super simple pasta recipe made with Italian sausage, cream, tomatoes, spices and parmesan cheese. 

Recipe for The BEST Philly Cheesesteak Pasta

The BEST Philly Cheesesteak Pasta

Yield: 8 Servings

Author: Mandy Rivers | South Your Mouth

Prep time: 10 MinCook time: 35 MinTotal time: 45 Min

A family-sized pasta recipe with seared ground beef, bell peppers, onions and seasoned pasta folded into a velvety Philly-style cheese sauce.

Ingredients

Beef, Peppers & Onions:

• 1.5 lbs lean ground beef
• 1 teaspoon pepper
• 1/2 teaspoon salt
• 1 green bell pepper, chopped
• 1 large onion, chopped
• 1 teaspoon garlic powder

Pasta & Sauce:

• 12 oz pasta
• 4 cups beef stock
• 4 cups water
• 1 teaspoon salt
• 1 15-oz jar Cheez Whiz
• 1 teaspoon worcestershire sauce
• 4-6 slices provolone cheese (optional)

Instructions

Beef, Peppers & Onions:

1. Heat a large skillet over HIGH heat. Add ground beef, salt and pepper then break up meat just so that it covers the bottom of the skillet. Let beef get a good, browned sear on the bottom before stirring or moving to the next step. 1.5 lbs ground beef, 1 tsp pepper, 1/2 tsp salt
2. Add bell pepper, onion and garlic powder then cook and stir over high heat until beef is cooked through. Turn off heat. Leave the drippings in the pan unless there is excess water – if so, pour off standing liquid. 1 bell pepper, 1 onion, 1 tsp garlic powder
3. While beef is cooking, prepare pasta and sauce.

Pasta & Sauce:

1. Bring beef stock, water and salt to a boil in a large saucepan. Add pasta then cook one minute less than manufacturer’s instructions for al dente preparation. Ladle out 2 cups of hot pasta water/stock then drain pasta. 4 c. stock, 4 c. water, 1 tsp salt, 12 oz pasta
2. Add reserved hot pasta water/stock to saucepan (same pan you cooked the pasta in) then bring to a rolling boil over high heat. Turn off heat then stir in Cheez Whiz and worcestershire sauce. Whisk until smooth then pour sauce into skillet with beef. 2 c. pasta water, 15 oz cheez whiz, 1 tsp worcesterchire
3. Cook beef mixture with sauce over medium heat until bubbling. Fold in cooked pasta then continue to cook and gently stir for 2 minutes.
4. If adding provolone, chop cheese slices into small pieces then stir into pasta. 4-6 slices provolone
5. Remove from heat, cover and let dish rest 5 minutes before serving. Garnish with fresh parsley if desired.

Notes

• It’s very important to cook the beef over HIGH HEAT and get a nice sear. The char you should get will taste and feel like the steak in a cheesesteak sandwich.
• Use LEAN ground beef (90/10 sirloin is best if you can find it). We don’t want to have to drain the pan drippings because of all the flavor but we also don’t want there to be too much fat.
• I used cavatappi pasta in the batch pictured here but have used penne and bowtie pasta in the past. Just about any bite-sized pasta work.
• Beef stock is my preference for cooking the pasta but broth or bullion will work too.
• You will need a very large skillet to assemble this recipe. If your skillet isn’t big enough to hold everything, finish the recipe in a stock pot.
• Use more green bell peppers and/or onions if desired. One each does a great job flavoring the dish but they don't stand out visually. If you love peppers and onions, add more! Mushrooms would be a GREAT addition to this as well.
• Other questions are likely answered in post above recipe card.

https://www.southyourmouth.com/2024/01/the-best-philly-cheesesteak-pasta.html

Images and text © South Your Mouth LLC 2024

philly, cheesesteak, cheese, steak, ground beef, hamburger, helper, cheez whiz, whiz, pasta, noodles, sauce, bell, peppers, onions, best, how to, Philadelphia, casserole

dinner

american

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