Your Guide to 3 of The Best Pasta Recipes in The World!

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Updated on June 21, 2024

Reviewed by Laura

There’s a secret behind our love for pasta! It’s a universally-loved food that has millions of recipes across the world. Although many people think that its origin is Italy, China was the first country to come up with noodles. It’s claimed that Marco Polo was the one who introduced pasta to the Italians, hence their love for it. Regardless of its origin, who doesn’t love a nice dish of pasta? How often do you find yourself craving pasta even though you just ate it a couple of days earlier? That’s the magic of the yummy carbs.

Because pasta is a universal dish, there are countless recipes in every country in which people add their own spices and make them taste unique and delicious. That’s why you don’t have to stick to local pasta recipes even if they taste amazing. This is your chance to explore fabulous pasta recipes from across the world and learn new things about your favourite dish. On that note, we’ll dig right into 3 amazing pasta recipes you should try!

Creamy White Chicken And Spinach Lasagna

The cosiest, creamiest, and cheesiest white lasagna ever is layered with soft shredded chicken, a velvety spinach alfredo white sauce, a mixture of ricotta cheese, and mushy shredded mozzarella on top. This flavourful and delightful chicken lasagna is really simple to prepare in advance, freezes nicely prior to and following cooking, and reheats superbly.

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For the lasagna noodles:

12 dry lasagna noodles

1 tbsp olive oil

1 tsp salt

For the creamy spinach white sauce:

2 tbsp olive oil

1 cup finely chopped onion

1 tbsp minced garlic

1 cup chicken broth

2 tbsp all-purpose flour (or cornstarch)

2 cups heavy cream

2 cups baby spinach

For the cheese mixture:

2 cups ricotta cheese

2 cups shredded and divided mozzarella cheese

¼ cup grated Parmesan cheese

1 beaten egg

¼ cup chopped fresh parsley

For the chicken:

1 pound (3 cups) shredded chicken

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Cooking Steps

For the Lasagna Noodles:

1- Preheat oven to 375 F.

2- Over medium-high heat, boil water in a large pot. Go ahead and add the lasagna noodles, olive oil, and salt and cook them until the pasta is al dente, or as long as stated on the package, for about 10 minutes. 

3- Rinse the noodles using cold water and set aside in the pot.

For the Creamy Spinach White Sauce:

1- In a large saucepan, heat oil for two minutes over medium-high heat until the oil is sizzling hot. Sauté the onion and garlic until fragrant for about 2 minutes.

2- Stir in chicken broth and flour and whisk them until smooth. Expect the sauce to be a bit clumpy at first.

3- Over medium heat, whisk in heavy cream and bring the sauce to a simmer. Let it simmer while stirring now and again until thickened for about 5-8 minutes for the sauce to have the consistency of gravy.

4- Remove it from the heat and stir in spinach. Then set aside.

For the Cheese Mixture:

In a bowl, mix the ricotta cheese, mozzarella, Parmesan, egg, and parsley, stir everything well, and set aside.

Put the Lasagna Together:

1- In a 9×13 baking pan, evenly spread ½ cup of the sauce. Place 3 lasagna noodles proportionally apart on top of the sauce. Over the noodles, spread ⅓ of the sauce evenly. Evenly sprinkle half the shredded chicken over the sauce. Spread about 1/4 of the ricotta cheese mixture on top.

2- Add a second layer of 3 lasagna noodles. Add half of the ricotta cheese mixture to the noodles.

3- Add another layer of 3 lasagna noodles, then evenly spread ⅓ of the sauce on top. Evenly sprinkle the remaining half of the shredded chicken over the sauce. Add the remaining ¼ of the ricotta cheese on top.

4- Add the rest of the lasagna noodles and ⅓ sauce on top, and top with the remaining cup of mozzarella.

5- Grease a large piece of aluminium foil lightly and cover the pan with the greased side facing inside. The greasing step prevents the cheese from sticking to the foil during baking. Bake the covered lasagna for 45 minutes.

6- Bake uncovered for another 20 minutes or until the cheese turns golden brown. You can also turn the broiler on using high temperature and broil for 3-4 minutes.

7- Allow the lasagna to cool down for at least 15 minutes before cutting. This will guarantee that the sauce sets in place when slicing the lasagna.

Chicken Tetrazzini

This dish has a base of white bechamel sauce, which is super creamy. This tasty baked meal, which includes garlicky mushrooms, chicken that has been sautéed, and pasta, is sure to make anyone happy.

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9 tbsp butter

2 tbsp olive oil

4 skinless, boneless chicken breasts

1 1/4 teaspoons ground black pepper

2 1/4 teaspoons salt

1 pound sliced white mushrooms

1 large finely chopped onion

5 minced cloves garlic

1 tbsp chopped fresh thyme leaves

1/2 cup dry white wine

12 ounces linguine

1/3 cup all-purpose flour

1/4 cup chopped fresh parsley

4 cups whole milk (preferably at room temperature)

1 cup heavy whipping cream (preferably at room temperature)

1 cup chicken broth

1/8 teaspoon ground nutmeg

3/4 cup frozen peas

1 cup grated Parmesan

1/4 cup dried breadcrumbs

Cooking Steps

1- Your oven should be preheated at 450 degrees F.

2- Spread one tablespoon of butter over a 13×9 baking dish. In a deep large nonstick frying pan, melt one tablespoon of butter and oil over medium-high heat. Add 1/2 teaspoon of mixed salt and pepper over the chicken. Move the chicken to the hot pan to cook until it turns pale golden and just cooked through for approximately 4 minutes on each side. Leave the chicken to cool slightly on a plate. Shred the chicken into bite-size pieces coarsely and add them to a large bowl.

3- In the meantime, add 1 tablespoon of butter and oil to the same pan. Saute the mushrooms over medium heat until the liquid evaporates and the mushrooms become golden for about 12 minutes. It’s time to add the onion, garlic, and thyme, and saute them until the onion is translucent for about 8 minutes. Pour the wine and simmer until it evaporates for about 2 minutes. Add the mushroom mixture to the chicken.

4- Over medium-low heat, melt 3 tablespoons of butter in the same pan. Add the flour, then whisk for 2 minutes. Whisk in the cream, milk, broth, nutmeg, and the remaining salt and pepper. Turn the heat up and cover, and bring to a boil. Let everything simmer, uncovered, until the sauce slightly thickens while whisking for about 10 minutes.

5- Boil salted water in a large pot and add the linguine. Cook until it is al dente while stirring occasionally for about 9 minutes. Drain the linguine, then add it along with the sauce, peas, and parsley to the chicken mixture. Keep tossing until the sauce coats the pasta to guarantee that everything is well-blended.

6- Move the pasta mixture into the baking dish. Blend the cheese and breadcrumbs in a small bowl and sprinkle them over the pasta. Add the remaining 3 tablespoons of butter on top. Bake, uncovered, until golden brown for about 25 minutes.

Steakhouse Pasta

This pasta dish combines all the flavours of your favourite steakhouse meal, including meaty grilled beef, salty blue cheese, and hot horseradish!

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1 tbsp vegetable oil

Kosher salt

1 1/2 pounds pappardelle pasta

2 tbsp olive oil 

3 cloves minced garlic

1/2 cup brandy 

One 28-ounce can of diced and drained tomatoes

1/2 tsp sugar 

1/4 tsp crushed red pepper flakes 

Ground black pepper

1 tsp seasoning salt 

1/2 tsp lemon pepper 

12 ounces skirt steak

1/2 cup grated fontina

3 tbsp crumbled blue cheese 

3/4 cup heavy cream 

1 tbsp prepared horseradish 

1/3 cup half-and-half for thinning if needed

3 cups baby spinach 

Fresh basil leaves for garnish

Cooking Steps

1- Grease the grill with vegetable oil and preheat to medium-high.

2- Boil salted water in a pot and add the pasta. Cook until done or according to package instructions.

3- In the meantime, over medium heat, in a large skillet, add the olive oil. Once it’s hot, add the garlic and cook for 1 minute. Turn off the heat to add the brandy. Turn the heat back on until the brandy is reduced by half for about 1 minute. Add tomatoes to the skillet along with the crushed red pepper, sugar, and a pinch of salt and black pepper. Cook them for 10 minutes while stirring occasionally.

4- Now, sprinkle 1/2 teaspoon of seasoning salt, 1/4 teaspoon of lemon pepper and black pepper with a pinch of salt over each side of the steak and cook both sides for 3-4 minutes until medium rare.

5- Transfer the steak to a board to rest while preparing the sauce.

6- Reduce the heat to low for the sauce and stir in the fontina and 1 tbsp of the blue cheese. 7- Stir in the cream and horseradish, then add in some half-and-half in case the sauce is too thick. Cook for another 2 minutes.

8- Cut the steak into 1/2-inch strips.

9- The last step is adding the spinach to the sauce and tossing everything to coat. Drain the pasta and move to the sauce while mixing everything together.

10- Place the steak on top of the pasta. Decorate the dish with basil and the remaining blue cheese crumbles. Serve right away from the skillet.

We bet you* mouth is watering, and you’re craving pasta right now. What are you waiting for? Go ahead and prepare one of these dishes for lunch or dinner to enjoy the yumminess of the ingredients and revel in the most delicious ingredient, the start of the show: the pasta!

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