Think of pasta as the answer to your holiday dinner prayer. It’s easy, it feeds a lot of people, and it leaves room in the budget for wine and cookies. And, contrary to popular belief, pasta can absolutely be served as a festive Christmas dinner!
From creamy one-pan sauces to bubbly baked layers, these Christmas pasta recipes are the perfect dinner for Christmas Eve, the cozy night after gift wrapping, and any holiday get-togethers in between. Scroll through the recipes and let us know which one is heading to your table first!
10. Lasagna al Forno
This is the lasagna you make when the whole family is coming over. Layers of hearty bolognese made with Italian sausage, creamy bechamel, and plenty of Parmesan. Buried under a heap of melty mozzarella. Just remember to let lasagna rest before cutting to get nice, clean squares!
Lasagna al Forno
Ingredients
Method
- In a large stock pot, heat the olive oil over medium heat. Add the diced onions and minced garlic. Cook until softened and sizzling.
- Add the diced sweet pepper strips. Cook another 2-3 minutes.
- Add the ground meat and Italian sausage. Brown the meat, using a wooden spoon or potato masher to bread it into small pieces.
- Pour in the tomato puree and all of the spices. Reduce heat to low. Cover and simmer for one hour, stirring occasionally.
- Melt butter over medium-low heat in a medium saucepan. Add the flour, garlic and salt. Saute 1-2 minutes, until the mixture begins to bubble.
- Stir in the milk, chicken broth, Parmesan cheese and mozzarella. Bring to a boil.
- Reduce heat and simmer, stirring, until slightly thickened. Remove from heat.
- Preheat oven to 400 degrees.
- Spread a thin layer of bolognese sauce on the bottom of a 9×13 casserole dish.
- Arrange lasagna noodles in a single layer over the sauce. It's okay if they overlap a bit. Break the noodles as necessary to cover the bottom of the baking dish.
- Spread a layer of bechamel sauce over the noodles, followed by a layer of bolognese sauce and 1/4 of the Parmesan cheese.
- Repeat this pattern two more times: noodles, bechamel, bolognese, 1/4 cup of Parmesan cheese.
- Finish with a final layer of noodles. Spread the remaining bolognese sauce over the noodles. Sprinkle the grated mozzarella on top.
- Cover with aluminum foil. Bake 45-50 minutes. Remove the foil and bake another 10 minutes. Allow the lasagne to rest for 15-20 minutes before cutting into it.
9. Meatballs Alfredo
Craving some Italian comfort food tonight? You know the classics, spaghetti and meatballs, but have you tried tossing those same meatballs in rich and creamy alfredo sauce?
While you whip up alfredo sauce with butter, garlic, cream and Parmesan cheese, you can be cooking up the meatballs with Italian breadcrumbs and Parmesan cheese in the air fryer or oven. Serve with your favorite pasta and crusty bread because you’re gonna want to soak up every last drop.
Meatballs Alfredo
Ingredients
Method
- Combine the egg, Parmesan cheese, milk, breadcrumbs and garlic powder in a large bowl. The meatball mixture should have a thick consistency.
- Stir in the ground turkey and mix well to combine.
- Coat your hands in a little olive oil. Form 12 meatballs using your hands. (For uniformly sized meatballs, try using a large cookie scoop or small ice cream scoop).
- Preheat oven to 400F degrees. Coat the air fryer basket with nonstick cooking spray. Place the meatballs into the basket in a single layer.
- Air fry for 4-5 minutes. Flip. Air fry for an additional 4-5 minutes, until meatballs are golden brown.
- Alternatively, place meatballs on a baking sheet lined with parchment paper. Bake in the oven for 12 minutes at 425F degrees.
- Cook and drain pasta according to package directions for al dente, reserving some pasta water.
- In a large pan, melt butter over medium heat. Saute the garlic until sizzling.
- Pour in the cream, Parmesan cheese and salt. Bring the mixture to a boil over medium-high heat. Reduce heat and simmer. Add pasta water to thin the sauce, if desired.
- Gently stir the cooked pasta and meatballs into the sauce.
8. Viral Ditalini Pasta
Not all viral recipes are worth the hype, but this creamy one definitely is. Ditalini little pasta tubes cook up in chicken broth to infuse every noodle with flavor, plus it’s a one-pan recipe.
Cream, butter and Parmesan round out this pasta for a cozy, comforting finish. Serve as a side dish alongside roast chicken or as the main dish for an easy and delicious holiday dinner.
Viral Ditalini Pasta
Ingredients
Equipment
Method
- Heat oil in a large pan over medium-low heat.
- Add garlic and cook until sizzling. Stir in the dry pasta. Toss to coat.
- Pour in the chicken broth. Cover. Bring to a boil, checking every few minutes for an al dente texture (about 8-10 minutes). Most of the broth should be absorbed by the pasta.
- Reduce heat to medium-low. Stir in the cream and salt. Finish by stirring in the butter and Parmesan cheese. Garnish with freshly cracked black pepper to taste.
7. Garlic Parmesan Chicken Pasta
Six ingredients equal a creamy, garlicky chicken and pasta dish. With everything on your holiday to-do list, it’s nice to know there’s at least one dinner that practically makes itself. Just toss chicken breasts, Buffalo Wild Wings Garlic Parmesan sauce, cream cheese, milk and Parmesan into the slow cooker, then shred the chicken once it’s tender and stir in your pasta.
Garlic Parmesan Chicken Pasta
Ingredients
Equipment
Method
- Put all of the ingredients except the pasta into the slow cooker, breaking up the cream cheese into smaller pieces.
- Cover and set the slow cooker to high. Cook for 4 hours.
- Remove the chicken to a cutting board and shred it with forks.
- Cook and drain the pasta according to package directions for al dente.
- Put the chicken and al dente pasta into the crock pot and combine with the other ingredients. Serve warm.
6. Creamy Chicken Pesto Pasta
Short pasta and golden chicken in a creamy Parmesan-garlic sauce with plenty of basil pesto either store-bought or homemade is just the thing when you’re craving something a little special that doesn’t take a lot of work to make, and it is perfect for a weeknight dinner. If you’re in the mood for a cozy holiday dinner, add mozzarella and bake it until bubbly.
Creamy Chicken Pesto Pasta (Easy One Pan Recipe)
Ingredients
Method
- Boil and drain the pasta according to the package directions, reserving some pasta water before draining.
- Cut chicken into bite sized pieces. Season with salt and pepper.
- Heat the olive oil in a large skillet over medium heat. Add the chicken to the pan and cook until browned. Remove onto a separate plate.
- Add the garlic to the pan and saute until it's sizzling and starting to turn a golden color. Pour in the cream, broth and Parmesan cheese.
- Raise the heat to a boil. Then, reduce the heat to a simmer, stirring until the sauce thickens. Swirl in the pesto sauce.
- Add the cooked chicken and pasta to the pan and toss to coat. If you like a thinner sauce, add some reserved pasta water.
5. Pasta Bravo
Chicken, browned mushrooms, and rigatoni pasta tossed with crushed tomatoes, red wine, cream, Parmesan, and roasted red peppers (blender at the end to make it extra creamy and give the sauce it’s pretty rosy hue). This creamy roasted red pepper pasta tastes just like something you’d order at your favorite Italian restaurant.
Pasta Bravo Recipe (Creamy Roasted Red Pepper Sauce)
Ingredients
Method
- Cook and drain the pasta according to package directions for al dente. Set aside.
- In a large skillet, melt 2 Tbsp. of butter over medium heat. Cook the chicken until golden brown on both sides, about 6-7 minutes per side. Remove chicken onto a cutting board and slice into bite-sized pieces.
- Add the remaining 1 Tbsp. of butter to the pan along with the mushrooms. Cook until the mushrooms release their liquid and the liquid evaporates. Season with salt and pepper. Remove from heat and set aside.
- In a medium saucepan, heat the extra virgin olive oil over medium heat. Saute the garlic in the oil until it sizzles. Stir in the tomatoes, wine, basil, oregano and salt. Lower the heat and simmer, uncovered, 15 minutes. Stir occasionally.
- Stir in the cream and Parmesan cheese. Remove from heat and stir in the roasted red peppers.
- Using an immersion blender, process the sauce until smooth. Alternatively, transfer the sauce to a food processor and puree until smooth.
- Toss the cooked pasta in the bravo sauce. Add in the mushrooms and chicken. Serve warm.
4. Spicy Cajun Alfredo
Craving Alfredo but need a little more kick? Try this creamy, buttery sauce that’s seasoned with just a shake or two of Cajun seasoning for a mild hit of heat that won’t overpower the dish.
It can also be made with shrimp, chicken and/or andouille sausage for a heartier meal. This one-pan pasta comes together in minutes, making it perfect for a quick dinner on one of those December nights!
Spicy Cajun Alfredo
Ingredients
Method
- Cook and drain pasta according to package directions for al dente.
- Melt butter over medium-low heat in a large nonstick pan. Saute the garlic until it sizzles and starts to brown.
- Stir in the cream, cheese, Cajun seasoning and salt. Bring to a boil. Reduce heat to a simmer. Stir until thickened. Remove from heat.
- Add the pasta to the pan and toss to coat. Stir in the chopped parsley/chives.
3. Vegetable Lasagna with White Sauce
Who says lasagna has to have meat in it to be a holiday dish? This one is packed with veggies and cheese, and it’s loaded with flavor. This lasagna is made with spinach, onion, broccoli and bell peppers. To avoid having a watery lasagna, sauté the veggies first.
This recipe also has pockets of ricotta and a cheesy white sauce made with Parmesan and mozzarella. If you’re pressed for time, this dish can be assembled a day ahead and baked when ready to serve.
Best Vegetable Lasagna Recipe with White Sauce Recipe
Ingredients
Method
- Heat olive oil over medium heat in a large skillet. Sautee the onions, bell peppers, spinach and broccoli in the oil until softened. Remove from heat, season with salt and pepper and set aside.
- Melt butter over medium-low heat in a large saucepan. Stir in the garlic and let it start to sizzle. Add the flour and whisk constantly until it starts to bubble. Pour in the milk, salt, broth, parmesan and 3 cups of mozzarella. Bring to a boil. Then lower the heat and whisk, allowing mixture to thicken. Remove from heat.
- Preheat oven to 400 degrees.
- Spread a thin layer of the cheese sauce on the bottom of a 9×13 casserole dish. Layer the lasagna noodles:Layer 1: On top of the cheese sauce, layer the noodles, then sprinkle with 1/3 of the vegetable mixture. Dot the vegetable layer with ricotta cheese. Pour 1/4 of the white sauce over the ricotta, making sure all noodles are covered.Layer 2: Noodles, 1/3 vegetables, ricotta, 1/4 of the sauce. Layer 3: Noodles, remaining vegetables, ricotta, 1/4 of sauce. Finish with one last layer of noodles, remaining layer of white sauce, then remaining 1 cup of mozzarella.
- Cover with aluminum foil and bake 45-50 minutes, until bubbly. For extra browning, remove foil and bake an additional 5-10 minutes.
2. Pasta alla Vodka with Sweet Peas and Bacon
With its sweet, smoky flavor and creamy sauce, this vodka pasta dish is sure to please on a cold winter’s night. Don’t be intimidated by the vodka, as it will cook down and its only purpose here is to help marry the cream and tomato paste into one silky sauce.
Add a pinch of red pepper flakes for some heat and peas and bacon for a pop of color. Medium shells are ideal for this recipe as they perfectly scoop up every bit of the pink sauce!
Pasta alla Vodka
Ingredients
Method
- Cook pasta according to package directions. Before draining, reserve about 3/4 cup of pasta water. Drain and set aside.
- Heat a large pan over medium heat. Coat with nonstick cooking spray. Cook the bacon until crispy. Remove bacon and dice into small pieces.
- Add the olive oil to the pan. Add the onion and garlic and saute until softened, about 5 minutes. Stir in the tomato paste, red pepper and salt.
- Raise the heat to medium-high and pour in the vodka. Allow the vodka to nearly evaporate. Then, pour in the heavy cream.
- Lower the heat to a simmer. Add the peas and allow the sauce to thicken slightly. Add reserved pasta water to thin the sauce to the desired consistency. Off heat, stir in the pasta and bacon.
1. Creamy Tomato Pesto Pasta
Whatever pasta shape you have in the pantry, this creamy tomato pesto sauce is about to make it shine. It’s meatless and can be enjoyed by all. Pesto sauce is typically made of basil, garlic, Parmesan, olive oil and pine nuts. This recipe takes that flavorful pesto sauce, combines it with tomato paste and simmer it all with cream.
Stirring in pasta water gives the sauce a silky smooth finish. Fair warning, this creamy tomato pesto sauce might just become your new favorite!
Creamy Tomato Pesto Pasta Sauce
Ingredients
Method
- Cook pasta according to package instructions for al dente. Reserve 1 cup of the pasta water and drain.
- Puree the basil, garlic, parmesan cheese, pine nuts, olive oil, salt and pepper in a blender or food processor until smooth.
- Add pesto sauce to a large pot or skillet over medium-low heat. Stir in the tomato paste and cream and simmer until thickened, about 5-10 minutes. Use reserved pasta water to thin the sauce, if desired.
- Add cooked pasta back into the skillet and toss to combine. Garnish with additional Parmesan cheese and fresh basil.
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