June 23, 2021

The Six Hour Pasta

When Tim and I were in college eons ago, we went to dinner and had this super yummy pasta dish that we wanted to recreate at home.

Never mind that I lived in an apartment dorm with one pot and one dull knife.

What felt like six hours later, we finally sat down to eat and it was well worth the wait and painstakingly slow process.

Thankfully, this recipe won’t take you six hours to make but it will be just as yummy.


(the original dish that inspired this? The Cajun Chicken Pasta at Chili’s ☺️)


Six Hour Pasta


1 lb box of pasta (penne, farfalle, macaroni, whatever you’d like!)

1 15 oz can of black beans, drained but not rinsed

3 cups spinach

2 roma tomatoes, diced

2 cups cooked chicken, chopped (to save time, use a rotisserie chicken)

1 15 oz jar of Alfredo sauce

1 cup shredded mozzarella cheese

salt, pepper, cayenne to taste


Heat the black beans and Alfredo sauce in a small saucepan over medium heat and keep warm.

Blanch spinach in a large pot of water.

Remove spinach and add the pasta to the boiling water.

As the pasta cooks, chop the spinach.

Drain the pasta and mix with chopped spinach, diced tomatoes, cooked chicken, and sauce mixture.

Season with salt, pepper and ground cayenne to taste.

Heat over medium heat and add cheese until melted.

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