If you're looking to indulge in creamy pasta dishes, you've come to the right place. Fettuccine Alfredo, Lobster Mac and Cheese, and Spinach and Ricotta Stuffed Shells are just a few that elevate comfort food to a whole new level. With rich flavors and luxurious textures, each recipe offers a unique twist. From classic Carbonara to a decadent Chicken Tetrazzini, you'll find something to satisfy every craving. Discover the full array of mouthwatering options waiting for you.
Fettuccine Alfredo
Fettuccine Alfredo is a rich and creamy pasta dish that has its roots in Italy, yet has become a beloved staple in many households around the globe. This indulgent meal features fettuccine pasta coated in a velvety sauce made from butter, heavy cream, and Parmesan cheese, creating a luxurious texture that perfectly clings to each strand of pasta.
It's a comforting dish that's simple enough for a weeknight dinner but impressive enough to serve at a special gathering. To achieve the ideal Fettuccine Alfredo, you'll want to use high-quality ingredients and take your time to guarantee that the sauce is creamy without being overly thick.
By allowing the flavors to meld and the cheese to fully incorporate into the sauce, you'll create a dish that isn't only satisfying but also incredibly delicious. The combination of garlic and nutmeg can elevate the sauce even further, enhancing its warmth and depth.
- 12 ounces fettuccine pasta
- 1/2 cup unsalted butter
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 2 cloves garlic, minced
- Salt, to taste
- Freshly cracked black pepper, to taste
- Fresh parsley, chopped, for garnish (optional)
Cook the fettuccine pasta according to the package instructions until al dente. Meanwhile, in a large skillet over medium heat, melt the unsalted butter and add the minced garlic, cooking for about 1 minute until fragrant.
Stir in the heavy cream and bring to a gentle simmer, then gradually incorporate the grated Parmesan cheese until fully melted and the sauce thickens. Season with salt and freshly cracked black pepper to taste. Once the pasta is cooked, drain it and add it directly to the sauce, tossing gently until the pasta is well coated.
When preparing Fettuccine Alfredo, remember not to use pre-grated cheese as it often contains anti-caking agents that can prevent the sauce from being smooth and creamy. For the best results, freshly grate your Parmesan cheese, and consider warming the serving plates, as this dish is best enjoyed hot.
If you want to add a bit of brightness, a sprinkle of freshly chopped parsley on top can provide not only a pop of color but also a fresh contrast to the rich flavors of the sauce.
Creamy Mushroom Pasta
Creamy Mushroom Pasta is a delightful dish that combines the earthiness of mushrooms with a rich, velvety sauce, making it a comforting meal for any occasion. This recipe is perfect for pasta lovers who enjoy a little luxury in their dining experience. Whether you're preparing a family dinner or a romantic meal, this creamy pasta will surely impress your guests.
The beauty of Creamy Mushroom Pasta lies in its simplicity and the versatility of ingredients. You can use various types of mushrooms, such as button, cremini, or portobello, to achieve different flavors and textures. The rich cream sauce coats the pasta beautifully, creating a harmonious blend of flavors. Pair this dish with a fresh salad or some crusty bread for a complete meal.
- 8 oz fettuccine or spaghetti
- 2 cups mushrooms (sliced)
- 2 tablespoons olive oil
- 2 cloves garlic (minced)
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- Salt and pepper (to taste)
- Fresh parsley (chopped, for garnish)
Cook the pasta according to package directions until al dente. Drain and set aside. In a large skillet, heat the olive oil over medium heat and add the sliced mushrooms. Sauté until the mushrooms are tender and golden brown, about 5-7 minutes.
Add the minced garlic and cook for an additional minute. Pour in the heavy cream and bring to a gentle simmer, allowing it to thicken slightly. Stir in the Parmesan cheese and season with salt and pepper.
Finally, add the cooked pasta to the sauce, tossing to combine and coat evenly. Serve hot, garnished with fresh parsley.
For an extra touch of flavor, consider adding a splash of white wine to the mushroom mixture before adding the cream. This will enhance the depth of the dish.
Additionally, feel free to experiment with other ingredients like spinach, sun-dried tomatoes, or roasted garlic to customize it to your liking. Always adjust the seasoning at the end, as this will bring out the best flavors in your creamy sauce.
Spinach and Ricotta Stuffed Shells
Spinach and ricotta stuffed shells are a delicious and satisfying dish that combines the creaminess of ricotta cheese with the nutritious goodness of spinach. This comforting meal makes for a perfect dinner option, especially for family gatherings or cozy nights in. The tender pasta shells hold a rich filling that's smothered in marinara sauce and topped with melted cheese, making it a hearty choice that everyone will love.
To elevate this dish, you can also incorporate a variety of herbs and spices, giving it a personal touch. Each bite is sure to be a delightful explosion of flavors, and the creaminess of the ricotta pairs beautifully with the slight bitterness of the spinach. This recipe isn't only simple but also allows for any leftovers to be stored and enjoyed later, making it both a convenient and culinary experience to savor.
Ingredients:
- 12 large pasta shells
- 1 cup ricotta cheese
- 1 cup fresh spinach, chopped
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1 egg
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups marinara sauce
- Fresh basil for garnish (optional)
Cook the pasta shells according to package instructions until al dente; drain and set aside. In a mixing bowl, combine the ricotta cheese, chopped spinach, Parmesan cheese, egg, garlic powder, salt, and black pepper until well mixed.
Preheat your oven to 350°F (175°C). Spread a thin layer of marinara sauce on the bottom of a baking dish, then stuff each shell with the ricotta mixture. Place the stuffed shells in the baking dish, seam side up, and cover with remaining marinara sauce and shredded mozzarella cheese. Bake for 25-30 minutes, or until the cheese is melted and bubbly.
When preparing spinach and ricotta stuffed shells, be sure to use fresh spinach for the best flavor, but frozen spinach can also be used if thawed and drained properly. If you like a bit of extra flavor, consider adding herbs like oregano or thyme to the ricotta mixture.
For a creamier texture, you can mix in a little cream or sour cream. Finally, allow the dish to cool for a few minutes before serving, as this will help the flavors meld together beautifully while making it easier to handle. Enjoy your delicious meal!
Lobster Mac and Cheese
Lobster mac and cheese is a luxurious twist on the classic comfort food that elevates any dinner occasion. The tender pasta enveloped in a creamy, cheese-laden sauce, combined with succulent lobster meat, creates a satisfying and indulgent dish that's sure to please seafood lovers and cheese aficionados alike. Whether you're preparing a special meal for a loved one or simply treating yourself, lobster mac and cheese adds a gourmet touch to your table.
The dish is relatively simple to prepare but does require attention to detail in order to achieve that perfect creamy consistency. The key to a great lobster mac and cheese is in the combination of cheeses used, the technique for making the sauce, and, of course, the quality of the lobster meat. A rich blend of sharp cheddar and Gruyère creates a flavorful base that complements the delicate sweetness of the lobster beautifully.
- 8 ounces elbow macaroni
- 1 pound lobster meat, cooked and chopped
- 2 cups sharp cheddar cheese, grated
- 1 cup Gruyère cheese, grated
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 teaspoon Dijon mustard
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup breadcrumbs
- 2 tablespoons parsley, chopped (for garnish)
To make the lobster mac and cheese, start by cooking the elbow macaroni according to the package instructions until al dente, then drain and set aside. In a large saucepan, melt the butter over medium heat, then whisk in the flour and cook for 1-2 minutes until bubbly.
Gradually add the milk, whisking continuously to prevent lumps, and cook until the sauce thickens. Stir in the Dijon mustard, garlic powder, and season with salt and pepper. Remove from heat and mix in the cheeses until melted and creamy, then fold in the cooked pasta and chopped lobster.
Pour the mixture into a baking dish, top with breadcrumbs, and bake at 350°F (175°C) for about 20-25 minutes or until golden and bubbly.
When preparing lobster mac and cheese, it's crucial to balance the flavors so that the lobster doesn't get overwhelmed by the cheese. Also, consider using fresh or frozen lobster for the best results—if using frozen, verify it's properly thawed before cooking.
For an added twist, you can experiment with herbs or spices like cayenne pepper or lemon zest to enhance the dish further. Adding a touch of truffle oil can also elevate the flavor profile even more, making it truly delectable.
Chicken Tetrazzini
Chicken Tetrazzini is a comforting and creamy pasta dish that's ideal for showcasing leftover roasted chicken or turkey. Originating from the early 20th century, it combines tender pasta with a rich sauce made from cream, cheese, and sautéed veggies, all baked to perfection. This dish isn't only a delicious way to satisfy a crowd, but it also offers the flexibility to include a variety of ingredients based on your personal preferences.
To prepare Chicken Tetrazzini, you'll start by cooking your choice of pasta until it's al dente. Meanwhile, you can prepare a flavorful sauce that features sautéed mushrooms and onions, mixed with shredded chicken, chicken broth, and a generous amount of cheese. Once combined, the mixture is baked until bubbly and golden brown, creating a mouth-watering dish that's sure to impress family and friends.
Ingredients:
- 8 ounces of spaghetti or fettuccine
- 2 cups cooked chicken, shredded
- 1 cup sliced mushrooms
- 1/2 cup diced onion
- 3 cloves garlic, minced
- 3 cups chicken broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 cup frozen peas (optional)
Preheat your oven to 350°F (175°C). In a large pot, cook the pasta according to package instructions until al dente. Drain and set aside.
In a large skillet, heat the olive oil and butter over medium heat; add the onions and mushrooms, cooking until softened, about 5 minutes. Stir in the garlic and cook for an additional minute.
Pour in the chicken broth and heavy cream, then mix in the shredded chicken, cooked pasta, half of the Parmesan cheese, salt, pepper, and thyme.
Pour the mixture into a greased baking dish, top with the remaining Parmesan and all of the mozzarella cheese, and bake for 25-30 minutes or until golden and bubbly.
For an extra creamy consistency, consider adding a bit more heavy cream or even a dash of white wine to the sauce. Also, feel free to customize the dish by incorporating different vegetables or switching up the cheese varieties to suit your taste.
If you have leftovers, Chicken Tetrazzini can be refrigerated for a few days and reheated, making it a practical option for savored meals throughout the week.
Pesto Cream Pasta
Pesto cream pasta is a delightful and indulgent dish that combines the vibrant flavors of fresh basil pesto with a rich and creamy sauce. Perfect for a quick weeknight dinner or a special occasion, this recipe is sure to impress family and friends alike. With just a few simple ingredients, you can elevate pasta to a gourmet meal that feels both comforting and luxurious.
The combination of the herbaceous pesto and the richness of cream creates a beautiful harmony that coats the pasta perfectly. This dish allows you to enjoy the classic flavors of pesto while adding depth and creaminess that will linger on your palate. Serve it with a sprinkle of freshly grated Parmesan cheese and a garnish of pine nuts for a touch of elegance.
Ingredients:
- 8 ounces pasta (fettuccine or linguine works well)
- 1 cup basil pesto (store-bought or homemade)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
- Pine nuts for garnish (optional)
- Fresh basil leaves for garnish (optional)
Cook the pasta according to package instructions in salted boiling water until al dente. While the pasta is cooking, in a separate pan, heat the olive oil over medium heat, then add the pesto and stir for 1-2 minutes until fragrant. Slowly pour in the heavy cream while stirring, and let it simmer for another 2-3 minutes until combined and heated through.
Once the pasta is cooked, drain it and add it to the pesto cream sauce, tossing to coat. Mix in the grated Parmesan cheese until melted and combined, then season with salt and pepper to taste.
When making pesto cream pasta, consider using homemade pesto for a fresher flavor. To enhance the dish, you can also add vegetables like cherry tomatoes or spinach for added color and nutrition. If you prefer a lighter version, substitute half of the heavy cream with chicken or vegetable broth.
Finally, don't forget to save some reserved pasta water that can be added if the sauce is too thick. Enjoy your culinary creation!
Shrimp Scampi With Creamy Garlic Sauce
Shrimp scampi is a classic seafood dish that perfectly balances the richness of garlic, lemon, and butter with the fresh flavors of shrimp. This creamy garlic sauce elevates the dish, creating a luscious coating for the pasta and seafood that will have your taste buds dancing. Whether you're hosting a dinner party or simply treating yourself on a weeknight, this shrimp scampi with creamy garlic sauce is sure to impress.
Cooking shrimp scampi isn't just about mingling flavors; it's also about choosing the right ingredients. Fresh shrimp, with their natural sweetness, pair beautifully with the creamy garlic sauce, while al dente pasta provides the perfect vessel to soak up all of that flavor. Ready in under 30 minutes, this dish is both quick and indulgent, making it a go-to for any seafood lover.
Ingredients:
- 8 oz linguine or spaghetti
- 1 lb large shrimp, peeled and deveined
- 4 tablespoons butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 teaspoon red pepper flakes (optional)
- Salt and pepper, to taste
- 2 tablespoons fresh parsley, chopped
- Juice of 1 lemon
Cook the pasta according to package instructions until al dente, then drain and set aside. In a large skillet, melt the butter over medium heat and add the minced garlic, cooking until fragrant.
Add the shrimp and cook until they turn pink, about 3-4 minutes. Lower the heat and stir in the heavy cream, Parmesan cheese, and red pepper flakes (if using), cooking until the sauce thickens slightly.
Combine the pasta with the shrimp mixture, tossing to coat evenly with the sauce. Finish by adding lemon juice, salt, pepper, and chopped parsley.
For a perfect shrimp scampi, remember not to overcook the shrimp; they should be sweet and tender, not rubbery. If you want an extra layer of flavor, consider adding a splash of white wine to the skillet after cooking the shrimp and before you add the cream.
This dish is best enjoyed fresh, but if you have leftovers, they can be stored in the refrigerator for a day—just reheat gently to maintain the creaminess!
One-Pot Creamy Tomato Basil Pasta
If you're aiming for a comforting and satisfying meal that's quick and easy to prepare, search no more than One-Pot Creamy Tomato Basil Pasta. This delightful dish combines the freshness of basil, the richness of cream, and the zing of tomatoes, making it a crowd-pleaser for busy weeknights or casual dinners with friends and family.
The best part? Everything is cooked in just one pot, which means minimal cleanup without sacrificing flavor.
To create this creamy pasta, we'll harness the power of simple yet aromatic ingredients. As the pasta cooks, it absorbs the flavors from the tomatoes and basil, while the cream adds a luxurious texture that elevates the overall dish.
You'll love how effortlessly this recipe comes together, resulting in a decadent meal that feels gourmet without taking hours to prepare.
Ingredients:
- 12 oz pasta (penne or fusilli recommended)
- 1 can (14.5 oz) diced tomatoes (with juices)
- 1 cup vegetable or chicken broth
- 1 cup heavy cream
- 1 cup fresh basil leaves, chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Grated Parmesan cheese for serving (optional)
Cook the pasta in a large pot over medium heat by adding olive oil, diced onions, and minced garlic. Sauté for about 3-4 minutes until the onions turn translucent.
Then add the diced tomatoes, broth, and heavy cream. Stir well, and bring the mixture to a boil. Add the pasta and reduce heat to a simmer, cooking until the pasta is al dente and the sauce has thickened, stirring occasionally.
Once cooked, remove from heat, stir in fresh basil, and season with salt and pepper before serving. Top with grated Parmesan cheese if desired.
When making One-Pot Creamy Tomato Basil Pasta, the key to a rich flavor lies in using high-quality ingredients, especially the tomatoes and basil.
For an extra punch, consider adding a pinch of red pepper flakes for some heat or substituting half and half for the cream if you're aiming for a lighter version.
Remember to taste and adjust the seasoning towards the end to guarantee the dish is perfectly balanced. Enjoy experimenting with different pasta shapes and additional veggies as well!
Cajun Chicken Pasta
Cajun Chicken Pasta is a delectable dish that brings together the heartiness of pasta with the bold flavors of Cajun spices. This creamy, comforting meal is perfect for weeknight dinners or impressing guests at a gathering. The dish typically combines juicy chicken, aromatic spices, and a rich, creamy sauce, making it a favorite among those who love a little heat with their meals.
With the inclusion of bell peppers and onions, it also offers a colorful presentation and a satisfying crunch alongside the tender pasta. Cooking Cajun Chicken Pasta is a breeze, making it an ideal option for both novice cooks and experienced chefs looking for a quick meal.
The key to this recipe is the perfect balance of seasoning and creaminess, which results in a luscious sauce that beautifully coats the pasta. Whether served with a side salad or garlic bread, this dish is sure to please the palate and bring a taste of the South into your kitchen.
Ingredients:
- 8 oz fettuccine or penne pasta
- 1 lb chicken breast, sliced into strips
- 2 tablespoons Cajun seasoning
- 2 tablespoons olive oil
- 1 bell pepper, sliced
- 1 onion, sliced
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- Salt and pepper, to taste
- Fresh parsley, for garnish
Cook the pasta according to package instructions until al dente; drain and set aside. In a large skillet over medium heat, add olive oil and cook the chicken strips seasoned with Cajun seasoning until golden and cooked through.
Add the sliced bell pepper, onion, and garlic, sautéing until the vegetables are tender. Pour in the heavy cream and bring to a simmer before stirring in the cheese until melted and smooth. Toss in the cooked pasta, ensuring it's well-coated with the sauce, and season with salt and pepper to taste.
For an extra kick, consider adjusting the amount of Cajun seasoning based on your spice tolerance. Additionally, you can introduce other vegetables, such as zucchini or spinach, to enhance the dish's nutrition and make it even more colorful.
Don't forget to garnish your pasta with freshly chopped parsley for a pop of freshness and a beautiful presentation!
Carbonara With a Creamy Twist
Carbonara is a classic Italian dish known for its simplicity and rich flavor. Traditionally made with eggs, cheese, pancetta or guanciale, and pepper, this version introduces a creamy twist that elevates the dish while maintaining the integrity of its original essence. The addition of heavy cream gives the sauce a velvety texture, balancing the saltiness of the pancetta and the sharpness of the cheese. This creamy carbonara is perfect for a cozy family dinner or impressing guests at a gathering.
To create the perfect balance in flavor, it's important to use high-quality ingredients. Freshly grated Parmigiano-Reggiano cheese brings a nutty flavor that complements the other ingredients, while a good-quality pancetta adds depth and richness to the dish. Pair it with your favorite pasta—spaghetti, fettuccine, or even penne work wonderfully. You'll be delighted by how comforting and indulgent this creamy carbonara is, making it an instant favorite among pasta lovers.
Ingredients:
- 200g pasta (spaghetti or fettuccine)
- 150g pancetta or guanciale, diced
- 2 large eggs
- 100ml heavy cream
- 50g Parmigiano-Reggiano cheese, grated
- Freshly cracked black pepper
- Salt, for boiling pasta
- Fresh parsley, chopped (for garnish)
Cook the pasta in a large pot of salted boiling water according to package instructions until al dente. In a separate large skillet, cook the diced pancetta over medium heat until crispy, then remove from heat and allow it to cool slightly.
In a mixing bowl, whisk together the eggs, heavy cream, and grated Parmigiano-Reggiano cheese until combined. Drain the pasta and add it to the skillet with the pancetta, stirring to combine.
Remove the skillet from the heat and quickly pour in the egg mixture, tossing the pasta continuously to create a creamy sauce. Finish with freshly cracked black pepper and chopped parsley.
When preparing your creamy carbonara, make sure not to add the egg mixture to the pasta while it's still on the heat, as this can scramble the eggs instead of creating a smooth sauce. If the sauce seems too thick, you can add a splash of reserved pasta water to achieve the desired consistency.
Additionally, feel free to play with the ratios of cream and cheese to suit your taste; some may prefer it less creamy or more cheesy. Enjoy the dish immediately, as it's best served fresh!
Broccoli and Cheddar Pasta Bake
Indulge in the comforting and irresistible flavors of a Broccoli and Cheddar Pasta Bake. This dish combines tender pasta, vibrant green broccoli, and the rich, sharp taste of cheddar cheese to create a deliciously creamy and cheesy meal that's perfect for weeknight dinners or family gatherings.
The allure of a pasta bake lies not only in its delectable taste, but also in its versatility – you can easily add your favorite proteins, switch up the vegetables, or adjust the cheese levels to suit your palate.
The creamy cheese sauce, made with just the right balance of milk and butter, combines beautifully with the al dente pasta and broccoli, resulting in a harmonious dish that's both wholesome and satisfying. Topped with a crispy layer of breadcrumbs for texture, this Broccoli and Cheddar Pasta Bake is a total delight that will have everyone coming back for seconds – and perhaps even thirds!
Ingredients:
- 8 oz (about 225g) pasta (penne or fusilli works well)
- 2 cups broccoli florets
- 2 cups shredded sharp cheddar cheese
- 1 cup milk
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
Preheat your oven to 350°F (175°C). Cook the pasta according to package instructions until al dente, adding the broccoli florets to the boiling water during the last 2-3 minutes of cooking. Drain the pasta and broccoli, then return them to the pot.
In a saucepan, melt the butter over medium heat, then whisk in the flour to form a roux, cooking for about a minute. Gradually add the milk while whisking continually until the mixture thickens. Stir in the garlic powder, onion powder, salt, and pepper to taste, then mix in the shredded cheddar until melted.
Pour the cheese sauce over the pasta and broccoli, combine well, and transfer the mixture to a greased baking dish. Top with breadcrumbs and Parmesan cheese, then bake for 25-30 minutes or until golden and bubbly.
For an added flavor boost, consider tossing in some cooked sausage, grilled chicken, or sautéed mushrooms before baking. You can also experiment with different cheese varieties such as Monterey Jack or mozzarella for a change in flavor.
If you're short on time, feel free to use a pre-made cheese sauce instead. Another tip is to let the dish rest for a few minutes before serving – this allows the sauce to set slightly, making it easier to scoop into portions.
Enjoy your delicious Broccoli and Cheddar Pasta Bake!
Butternut Squash Pasta With Sage Cream Sauce
Butternut squash pasta with sage cream sauce is a delightful autumn-inspired dish that brings together the earthy sweetness of roasted butternut squash and the aromatic brightness of fresh sage. This creamy pasta is perfect for a cozy dinner and can easily impress guests. The combination of flavors creates a rich and satisfying meal that pairs beautifully with a crisp green salad and a glass of white wine.
To prepare this dish, you'll start by roasting the butternut squash until it's tender and caramelized, which intensifies its flavor. The sage cream sauce is quick to make and adds a layer of sophistication to the pasta. Once everything is combined, you'll have a beautifully plated dish that's as pleasing to the eye as it's to the palate.
Ingredients:
- 12 oz pasta (penne or fettuccine works well)
- 1 medium butternut squash, peeled and diced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh sage leaves, chopped
- 1 tablespoon minced garlic
- A pinch of nutmeg (optional)
- Additional Parmesan for serving
In a preheated oven at 400°F (200°C), toss the diced butternut squash with olive oil, salt, and pepper on a baking sheet, and roast for about 25-30 minutes until tender and golden.
Meanwhile, cook the pasta according to the package instructions. In a saucepan, heat a bit of olive oil, sauté the minced garlic and chopped sage until fragrant, then add the heavy cream, nutmeg (if using), and Parmesan cheese.
Combine the roasted squash and cooked pasta into the sauce, stirring to coat everything evenly. Serve topped with extra Parmesan.
For an added layer of flavor, consider browning the sage in a bit of butter before adding it to the cream sauce. You can also sprinkle some toasted pine nuts or walnuts on top for extra crunch.
If you want a lighter version, substitute half of the heavy cream with vegetable broth or use a plant-based cream alternative. Don't forget that this dish can be made ahead of time; simply reheat gently on the stove with a splash of water or additional cream to loosen the sauce.
