20 Delicious Kitchen Aid Pasta Recipes Creative

Craving homemade pasta without the hassle? Your KitchenAid mixer is about to become your best friend! From silky fettuccine to hearty ravioli, we’ve rounded up 20 irresistible pasta recipes that’ll turn weeknight dinners into gourmet moments. Whether you’re a comfort food fanatic or a seasonal flavor chaser, these dishes promise to delight. Ready to roll out some dough? Let’s dive in!

Homemade Fettuccine Alfredo with Kitchen Aid

Nothing beats the silky richness of fresh pasta coated in a velvety Alfredo sauce—especially when you make the noodles yourself with your trusty Kitchen Aid.

Ingredients:

• 2 cups (250g) all-purpose flour
• 3 large eggs
• 1/2 tsp salt
• 1/2 cup (1 stick) unsalted butter
• 1 cup heavy cream
• 1 1/2 cups freshly grated Parmesan cheese
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• 1/4 tsp nutmeg (optional)

Instructions:

1. Make the pasta dough: Attach the dough hook to your Kitchen Aid mixer. Add the flour, eggs, and 1/2 tsp salt. Mix on low speed for 2 minutes until crumbly, then knead on medium for 5 minutes until smooth. Wrap in plastic and rest for 30 minutes.
2. Roll and cut the pasta: Use the pasta roller attachment to roll the dough into thin sheets (setting #4). Cut into fettuccine strands with the cutter attachment. Dust with flour to prevent sticking.
3. Cook the pasta: Boil in salted water for 2–3 minutes until al dente. Drain, reserving 1/2 cup pasta water.
4. Make the sauce: In a large skillet, melt the butter over medium heat. Add the heavy cream, 1 1/2 cups Parmesan, 1/4 tsp black pepper, 1/4 tsp garlic powder, and 1/4 tsp nutmeg (if using). Whisk for 3–4 minutes until smooth. Toss in the cooked pasta, adding reserved pasta water as needed to loosen.

The magic here? Fresh pasta absorbs the sauce beautifully, creating a luxuriously creamy bite that’s miles ahead of boxed noodles.

Tip: For extra flavor, toast the garlic powder in the butter for 30 seconds before adding the cream.

Kitchen Aid Spinach and Ricotta Ravioli

These tender, cheesy ravioli are a breeze to make with your stand mixer—no rolling pin required! Perfect for impressing guests or treating yourself to a restaurant-worthy meal at home.

Ingredients:

• 2 cups all-purpose flour, plus extra for dusting
• 3 large eggs
• 1 tbsp olive oil
• 1/2 tsp salt
• 1 cup whole-milk ricotta
• 1 cup chopped frozen spinach, thawed and squeezed dry
• 1/4 cup grated Parmesan cheese
• 1/4 tsp black pepper
• 1/8 tsp nutmeg
• 1 egg yolk (for sealing)

Instructions:

1. Attach the dough hook to your KitchenAid mixer. Combine 2 cups flour, 3 eggs, 1 tbsp olive oil, and 1/2 tsp salt. Mix on medium-low for 3 minutes until a shaggy dough forms. Knead by hand for 1 minute, wrap in plastic, and rest for 30 minutes.
2. Meanwhile, mix ricotta, spinach, Parmesan, 1/4 tsp black pepper, and 1/8 tsp nutmeg in a bowl.
3. Roll dough through a pasta roller attachment starting at setting 1, folding and repeating twice. Gradually thin to setting 5. Cut into 4-inch-wide sheets.
4. Place 1 tsp filling every 2 inches on one sheet. Brush around filling with egg yolk, top with another sheet, and press to seal. Cut into squares with a ravioli cutter.
5. Boil in salted water for 3 minutes until they float. Serve with browned butter or marinara.

The nutmeg adds a subtle warmth that makes this filling taste like it came from a little Italian nonna’s kitchen—only you didn’t spend all day rolling dough!

Tip: Freeze uncooked ravioli on a floured tray for 1 hour before transferring to a bag for later use.

Classic Spaghetti Carbonara using Kitchen Aid

This creamy, indulgent pasta comes together in minutes with the help of your stand mixer—no constant stirring required!

Ingredients:

• 8 oz spaghetti
• 4 oz pancetta or thick-cut bacon, diced
• 2 large eggs
• 1/2 cup grated Pecorino Romano cheese
• 1/4 cup grated Parmesan cheese
• 1/2 tsp freshly ground black pepper
• 1/4 tsp salt
• 1 clove garlic, minced (optional)

Instructions:

1. Attach the paddle attachment to your Kitchen Aid mixer. Whisk together eggs, Pecorino, Parmesan, black pepper, and salt in the mixer bowl. Set aside.
2. Cook spaghetti in salted boiling water until al dente (about 9 minutes). Reserve 1/2 cup pasta water, then drain.
3. While pasta cooks, sauté pancetta in a skillet over medium heat until crispy (5–6 minutes). Add garlic (if using) and cook 30 seconds until fragrant. Remove from heat.
4. With mixer on low speed, slowly pour hot pasta into the egg mixture. Immediately add pancetta and 1/4 cup reserved pasta water. Mix 1–2 minutes until creamy, adding more pasta water if needed.

The mixer’s gentle motion creates the perfect silky sauce without scrambling the eggs—a game-changer for carbonara newbies!

Tip: For extra richness, swap one egg yolk for a whole egg.

Kitchen Aid Pesto Trofie Pasta

This vibrant pesto trofie pasta is a breeze to whip up with your stand mixer—perfect for a quick weeknight dinner that tastes like it came from a trattoria.

Ingredients

• 12 oz trofie pasta (or sub fusilli)
• 2 cups fresh basil leaves, packed
• 1/3 cup pine nuts, toasted
• 2 garlic cloves, peeled
• 1/2 cup grated Parmesan cheese
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/2 cup extra-virgin olive oil
• 1 tbsp lemon juice

Instructions

1. Cook the pasta in salted boiling water according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
2. While pasta cooks, add basil, pine nuts, garlic, Parmesan, 1/2 tsp salt, and 1/4 tsp pepper to your KitchenAid mixer’s food processor attachment. Pulse until coarsely chopped.
3. With the processor running, slowly drizzle in 1/2 cup olive oil and 1 tbsp lemon juice until smooth.
4. Toss the hot pasta with the pesto, adding reserved pasta water 1 tbsp at a time until creamy.

The magic here? The stand mixer’s food processor makes ultra-creamy pesto in seconds—no chopping required. The trofie’s twists hug every drop of that herby sauce.

Tip: For extra richness, stir in a spoonful of mascarpone with the pesto.

Lemon Garlic Pasta with Kitchen Aid

This bright, garlicky pasta comes together in minutes with the help of your trusty KitchenAid stand mixer—perfect for busy weeknights when you crave restaurant-quality flavor at home.

Ingredients:

• 12 oz dried spaghetti
• 4 tbsp unsalted butter, divided
• 4 garlic cloves, minced
• 1/2 tsp red pepper flakes
• 1/4 cup fresh lemon juice (about 2 lemons)
• 1 tbsp lemon zest
• 1/2 cup grated Parmesan cheese, plus extra for serving
• 1/4 cup chopped fresh parsley
• 1 tsp kosher salt
• 1/2 tsp black pepper

Instructions:

1. Cook spaghetti in salted boiling water according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
2. Attach the flat beater to your KitchenAid stand mixer. Add hot pasta, 3 tbsp butter, garlic, red pepper flakes, lemon juice, lemon zest, and 1 tsp salt. Mix on low for 1 minute until butter melts.
3. Increase speed to medium and drizzle in reserved pasta water 1 tbsp at a time until sauce clings to noodles (about 2 minutes). Add Parmesan, remaining 1 tbsp butter, and 1/2 tsp black pepper; mix 30 seconds.
4. Fold in parsley by hand. Serve immediately with extra Parmesan.

The KitchenAid transforms this dish into a creamy, emulsified dream without constant stirring—your wrist will thank you!

Tip: For extra richness, swap 2 tbsp butter with olive oil in step 2.

Kitchen Aid Whole Wheat Fusilli with Veggies

This hearty pasta dish is packed with fresh veggies and nutty whole wheat fusilli—perfect for a quick, wholesome weeknight dinner.

Ingredients:

• 8 oz (about 2 cups) whole wheat fusilli
• 2 tbsp olive oil
• 1 small yellow onion, thinly sliced
• 1 red bell pepper, diced
• 1 medium zucchini, halved and sliced
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)
• 1/4 cup grated Parmesan cheese
• 2 tbsp chopped fresh basil

Instructions:

1. Cook the fusilli in salted boiling water according to package directions until al dente. Drain, reserving 1/4 cup pasta water.
2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add onion and bell pepper; sauté for 4 minutes until softened.
3. Add zucchini, garlic, salt, black pepper, and red pepper flakes (if using). Cook for 3–4 minutes, stirring occasionally, until veggies are tender-crisp.
4. Toss in the cooked fusilli and reserved pasta water, stirring to coat. Remove from heat and stir in Parmesan and basil.

The chewy whole wheat pasta holds up beautifully against the crisp-tender veggies, while the Parmesan adds a salty, savory finish. Tip: For extra richness, drizzle with a little extra olive oil before serving.

Creamy Mushroom Tagliatelle with Kitchen Aid

This rich and velvety pasta dish is pure comfort in a bowl, with earthy mushrooms and a luscious cream sauce that clings to every strand of tagliatelle.

Ingredients:

• 8 oz tagliatelle pasta
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 3 garlic cloves, minced
• 12 oz cremini mushrooms, sliced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1 tbsp fresh parsley, chopped

Instructions:

1. Cook the tagliatelle in salted boiling water according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
2. In a large skillet, heat 2 tbsp butter and 1 tbsp olive oil over medium heat. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant.
3. Add sliced mushrooms, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 6-8 minutes, stirring occasionally, until mushrooms are golden and tender.
4. Pour in 1/2 cup heavy cream and simmer for 2 minutes. Stir in 1/4 cup Parmesan until melted.
5. Add drained pasta to the skillet, tossing to coat. If needed, loosen the sauce with reserved pasta water 1 tbsp at a time.
6. Garnish with 1 tbsp fresh parsley and serve immediately.

The secret to this dish’s luxurious texture? A generous splash of cream and a touch of starchy pasta water to create a silky, restaurant-worthy sauce.

Tip: For extra depth, add a splash of dry white wine to the mushrooms after sautéing and let it reduce before adding the cream.

Kitchen Aid Red Pepper Linguine

This vibrant pasta dish is a weeknight hero—bold roasted red pepper flavor clings to every strand of linguine, with just enough creaminess to feel indulgent.

Ingredients

• 12 oz dried linguine
• 2 large roasted red peppers (jarred or homemade), drained and chopped
• 3 cloves garlic, minced
• 1/4 cup heavy cream
• 2 tbsp olive oil
• 1/2 tsp crushed red pepper flakes
• 1/2 tsp salt
• 1/4 cup grated Parmesan cheese, plus extra for serving
• Fresh basil leaves, torn (for garnish)

Instructions

1. Cook linguine in salted boiling water until al dente (about 9 minutes). Reserve 1/2 cup pasta water, then drain.
2. While pasta cooks, heat olive oil in a large skillet over medium. Add garlic and red pepper flakes; sauté 30 seconds until fragrant.
3. Add chopped red peppers and salt; cook 2 minutes, mashing slightly with a spoon. Stir in heavy cream and 1/4 cup pasta water, simmering 3 minutes until slightly thickened.
4. Toss drained linguine into the skillet, adding more pasta water if needed to coat. Stir in 1/4 cup Parmesan until melted.
5. Garnish with torn basil and extra Parmesan. Serve immediately.

The magic here? Blending the roasted peppers right in the pan—no blender needed—for a rustic, velvety sauce that clings perfectly to the pasta.

Tip: For extra smokiness, char fresh red peppers under your broiler before peeling and chopping.

Fresh Basil Pappardelle with Kitchen Aid

This homemade basil pappardelle is silky, vibrant, and surprisingly simple to make with your KitchenAid mixer—no pasta roller required!

Ingredients

• 2 cups (250g) all-purpose flour, plus extra for dusting
• 3 large eggs
• 1/4 cup fresh basil leaves, finely chopped
• 1/2 tsp kosher salt
• 1 tbsp olive oil

Instructions

1. In the bowl of a KitchenAid mixer fitted with the dough hook, combine flour and salt. Add eggs, basil, and olive oil. Mix on low speed for 2 minutes until crumbly, then increase to medium for 3–4 minutes until a smooth dough forms (if sticky, add 1 tbsp flour).
2. Turn dough onto a lightly floured surface and knead by hand for 1 minute. Shape into a disk, wrap in plastic, and rest at room temperature for 30 minutes.
3. Divide dough into 4 pieces. Roll each into a thin rectangle (about 1/8″ thick) using a rolling pin. Dust with flour, fold loosely into thirds, then slice into 3/4″-wide ribbons. Unfold noodles and toss with flour to prevent sticking.
4. Cook immediately in boiling salted water for 2–3 minutes until al dente. Drain and toss with your favorite sauce.

The fresh basil infuses every bite with a subtle herbal sweetness, while the hand-cut texture gives this pappardelle a rustic, restaurant-quality feel.

Tip: For extra vibrancy, blanch the basil in boiling water for 10 seconds before chopping—it’ll lock in that gorgeous green color!

Kitchen Aid Shrimp Scampi Pasta

This buttery, garlicky shrimp scampi comes together in a flash—thanks to your trusty KitchenAid stand mixer for perfectly al dente pasta every time.

Ingredients

• 8 oz linguine
• 1 lb large shrimp, peeled and deveined
• 4 tbsp unsalted butter
• 4 cloves garlic, minced
• 1/4 tsp red pepper flakes
• 1/2 cup dry white wine
• 2 tbsp fresh lemon juice
• 1/4 cup chopped parsley
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Attach the pasta roller attachment to your KitchenAid mixer. Cook linguine according to package directions until al dente, then drain, reserving 1/2 cup pasta water.
2. In a large skillet, melt 4 tbsp butter over medium heat. Add minced garlic and 1/4 tsp red pepper flakes; sauté 1 minute until fragrant.
3. Add shrimp and cook 2 minutes per side until pink. Pour in 1/2 cup white wine and simmer 2 minutes to reduce slightly.
4. Stir in cooked linguine, 2 tbsp lemon juice, 1/2 tsp salt, and 1/4 tsp black pepper. Toss with tongs, adding reserved pasta water as needed to create a glossy sauce.
5. Remove from heat and fold in 1/4 cup parsley.

The stand mixer’s pasta attachment ensures ideal texture—springy noodles that cling to every lemony, garlicky drop of sauce.

Tip: For extra richness, swirl in a pat of cold butter just before serving.

Herbed Gnocchi with Kitchen Aid

Light, pillowy gnocchi infused with fresh herbs and whipped up effortlessly with your Kitchen Aid mixer—this recipe is a game-changer for homemade pasta night.

Ingredients:

• 2 large russet potatoes (about 1.5 lbs), baked and peeled
• 1 large egg, lightly beaten
• 1/2 cup finely grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• 2 tbsp chopped fresh chives
• 1 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1 1/4 cups all-purpose flour, plus extra for dusting

Instructions:

1. Attach the flat beater to your Kitchen Aid mixer. Add the warm baked potatoes and mix on low speed until mashed and smooth, about 1 minute.
2. Add the egg, Parmesan, parsley, chives, 1 tsp salt, and 1/4 tsp pepper. Mix on medium-low until fully combined, 30 seconds.
3. Switch to the dough hook. Gradually add 1 1/4 cups flour on low speed until a soft, slightly sticky dough forms (about 2 minutes). Avoid overmixing.
4. Turn the dough onto a floured surface and divide into 4 pieces. Roll each into a 3/4-inch-thick rope, then cut into 1-inch gnocchi. Optional: press lightly with a fork for ridges.
5. Bring a large pot of salted water to a gentle boil. Cook gnocchi in batches until they float (about 2 minutes). Use a slotted spoon to transfer to a plate.

The Kitchen Aid does the heavy lifting, leaving you with tender gnocchi bursting with herbaceous flavor—no elbow grease required.

Tip: For extra richness, toss cooked gnocchi with browned butter and a sprinkle of extra Parmesan.

Kitchen Aid Sun-Dried Tomato Penne

This vibrant pasta dish is a weeknight hero—packed with bold sun-dried tomato flavor and ready in under 30 minutes.

Ingredients:

• 12 oz penne pasta
• 3 tbsp olive oil
• 4 garlic cloves, minced
• 1/2 cup oil-packed sun-dried tomatoes, thinly sliced (reserve 2 tbsp oil from jar)
• 1/2 tsp red pepper flakes
• 1/2 cup grated Parmesan cheese, plus extra for serving
• 1/4 cup chopped fresh basil
• 1 tsp kosher salt
• 1/2 tsp black pepper

Instructions:

1. Cook penne in salted boiling water according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
2. Heat olive oil and reserved sun-dried tomato oil in a large skillet over medium heat. Add garlic and red pepper flakes; cook for 1 minute until fragrant.
3. Stir in sun-dried tomatoes and cook for 2 minutes to soften. Add drained pasta, tossing to coat. Stir in 1/4 cup pasta water, Parmesan, basil, 1 tsp salt, and 1/2 tsp black pepper, adding more pasta water if needed to create a glossy sauce.

The magic here? The starchy pasta water and sun-dried tomato oil create a luxuriously silky sauce that clings to every noodle.

Tip: For extra richness, fold in a handful of baby spinach just before serving—it wilts perfectly in the warm pasta.

Garlic Parmesan Angel Hair Pasta with Kitchen Aid

This buttery, garlicky angel hair pasta comes together in minutes but tastes like a restaurant-quality dish—perfect for busy weeknights when you crave something indulgent yet effortless.

Ingredients

• 8 oz angel hair pasta
• 4 tbsp unsalted butter
• 4 garlic cloves, minced
• 1/2 tsp red pepper flakes
• 1/2 cup freshly grated Parmesan cheese
• 2 tbsp chopped fresh parsley
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Cook the angel hair pasta according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
2. In a large skillet, melt the butter over medium heat. Add the minced garlic and red pepper flakes; sauté for 1 minute until fragrant but not browned.
3. Add the drained pasta to the skillet, tossing to coat in the garlic butter. Sprinkle with the salt and black pepper.
4. Remove from heat and stir in the Parmesan cheese, adding reserved pasta water 1 tbsp at a time if needed to loosen the sauce.
5. Garnish with fresh parsley and serve immediately.

The magic here is in the balance—silky pasta, sharp Parmesan, and just enough heat from the red pepper flakes to keep things interesting.

Tip: For extra richness, swap half the butter for olive oil and finish with a squeeze of lemon.

Kitchen Aid Butternut Squash Ravioli

These tender ravioli are stuffed with sweet, spiced squash and finished with a brown butter sage sauce—perfect for impressing guests without spending all day in the kitchen.

Ingredients

• 2 cups roasted butternut squash puree (about 1 small squash)
• 1/4 cup grated Parmesan cheese
• 1/2 tsp ground nutmeg
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 package (12 oz) round wonton wrappers
• 1 egg, beaten (for sealing)
• 4 tbsp unsalted butter
• 8 fresh sage leaves
• 1 tbsp honey

Instructions

1. In a bowl, mix butternut squash puree, Parmesan, nutmeg, 1/2 tsp salt, and 1/4 tsp pepper.
2. Lay out wonton wrappers on a floured surface. Spoon 1 tbsp filling onto each, brush edges with beaten egg, and top with another wrapper. Press to seal, crimping edges with a fork.
3. Bring a large pot of salted water to a boil. Cook ravioli in batches for 2-3 minutes until they float. Drain gently.
4. Meanwhile, melt butter in a skillet over medium heat. Add sage and cook 2 minutes until crisp and butter turns nutty brown. Stir in 1 tbsp honey.
5. Toss ravioli in the brown butter sauce and serve immediately.

The honey-brown butter glaze caramelizes the ravioli slightly, adding a delicate crunch to every bite.

Tip: Freeze uncooked ravioli on a parchment-lined tray before transferring to a bag for easy future meals.

Spicy Arrabbiata Pasta using Kitchen Aid

This fiery Arrabbiata pasta is a weeknight hero—bold, garlicky, and ready in under 30 minutes with the help of your trusty KitchenAid.

Ingredients

• 12 oz dried penne pasta
• 3 tbsp olive oil
• 4 garlic cloves, minced
• 1/2 tsp red pepper flakes (or 1 tsp for extra heat)
• 1 (28 oz) can crushed tomatoes
• 1 tsp sugar
• 1 tsp salt
• 1/4 cup fresh basil, chopped
• 1/4 cup grated Parmesan, plus extra for serving

Instructions

1. Cook penne in salted boiling water using the KitchenAid® Pasta Attachment (or boil traditionally) until al dente, about 9 minutes. Reserve 1/2 cup pasta water, then drain.
2. Meanwhile, heat olive oil in a large skillet over medium. Add garlic and red pepper flakes; sauté 1 minute until fragrant but not browned.
3. Stir in crushed tomatoes, sugar, and salt. Simmer uncovered for 10 minutes, stirring occasionally, until slightly thickened.
4. Toss cooked pasta with the sauce, adding reserved pasta water 2 tbsp at a time if needed. Fold in basil and Parmesan.

The magic here? The KitchenAid’s pasta roller ensures perfectly textured noodles that cling to every spicy, garlicky bite.

Tip: For a smoky twist, swap red pepper flakes with 1/2 tsp smoked paprika.

Kitchen Aid Lemon Ricotta Cavatelli

Bright, pillowy, and just a little tangy, this homemade cavatelli is a fresh twist on pasta night—no fancy skills required!

Ingredients

• 2 cups all-purpose flour, plus extra for dusting
• 1 cup whole-milk ricotta
• 1 large egg
• 1 tbsp lemon zest (from about 1 lemon)
• 1 tsp kosher salt
• 2 tbsp unsalted butter
• 1 tbsp chopped fresh parsley
• 1/4 tsp freshly cracked black pepper

Instructions

1. In a KitchenAid mixer fitted with the paddle attachment, combine flour, ricotta, egg, lemon zest, and 1 tsp kosher salt. Mix on low until a shaggy dough forms (about 2 minutes). Switch to the dough hook and knead for 3–4 minutes until smooth.
2. Turn dough onto a lightly floured surface and divide into 4 pieces. Roll each into a 1/2-inch-thick rope, then cut into 1/2-inch pieces. Press and drag each piece lightly with a fork to create ridges.
3. Bring a large pot of salted water to a boil. Add cavatelli and cook for 3–4 minutes until they float to the top. Drain, reserving 1/4 cup pasta water.
4. In a skillet over medium heat, melt 2 tbsp butter. Add cooked cavatelli, 1 tbsp parsley, and 1/4 tsp black pepper, tossing to coat. Splash in reserved pasta water as needed to create a light sauce.

The ricotta keeps these tender cavatelli unbelievably light, while the lemon zest adds a sunny pop that pairs perfectly with browned butter.

Tip: Freeze uncooked cavatelli on a parchment-lined tray, then transfer to a bag for up to 3 months—cook straight from frozen, adding 1 minute to boiling time.

Chicken Alfredo Lasagna with Kitchen Aid

This creamy, cheesy twist on lasagna combines tender chicken and rich Alfredo sauce for a comfort-food masterpiece—perfect for impressing guests or treating your family.

Ingredients:

• 9 lasagna noodles, uncooked
• 2 cups cooked shredded chicken
• 2 cups Alfredo sauce (store-bought or homemade)
• 1 ½ cups ricotta cheese
• 1 large egg
• 1 tsp garlic powder
• ½ tsp salt
• ¼ tsp black pepper
• 2 cups shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Prep noodles: Cook lasagna noodles according to package instructions until al dente. Drain and lay flat on a parchment-lined tray to prevent sticking.
2. Mix filling: In a Kitchen Aid mixer bowl, combine ricotta cheese, egg, garlic powder, salt, and black pepper. Mix on low speed until smooth.
3. Layer lasagna: Spread ½ cup Alfredo sauce in a 9×13-inch baking dish. Top with 3 noodles, half the ricotta mixture, 1 cup chicken, ½ cup mozzarella, and ¼ cup Parmesan. Repeat layers, ending with noodles, remaining Alfredo sauce, and cheeses.
4. Bake: Cover with foil and bake at 375°F for 30 minutes. Uncover and bake 10 more minutes until bubbly and golden.
5. Serve: Let rest 10 minutes, then garnish with parsley before slicing.

The Kitchen Aid mixer ensures the ricotta filling is luxuriously smooth, while the double-cheese topping adds a crispy, gooey finish that’ll have everyone reaching for seconds.

Tip: For extra flavor, stir ½ tsp Italian seasoning into the ricotta mixture.

Kitchen Aid Truffle Oil Spaghetti

This luxe yet simple spaghetti dish lets truffle oil shine, turning pantry staples into something special with minimal effort.

Ingredients:

• 8 oz dried spaghetti
• 3 tbsp unsalted butter
• 4 garlic cloves, minced
• 1/4 tsp red pepper flakes
• 1/2 cup grated Parmesan cheese, plus extra for serving
• 2 tbsp truffle oil (black or white)
• 1/2 tsp kosher salt
• 1/4 tsp freshly cracked black pepper
• 1/4 cup chopped fresh parsley

Instructions:

1. Cook spaghetti in salted boiling water according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
2. While pasta cooks, melt butter in a large skillet over medium-low heat. Add garlic and red pepper flakes; sauté for 1 minute until fragrant but not browned.
3. Add drained spaghetti to the skillet with 1/4 cup reserved pasta water. Toss to coat, adding more water 1 tbsp at a time if needed to create a glossy sauce.
4. Remove from heat. Stir in Parmesan, truffle oil, salt, and black pepper until cheese melts. Fold in parsley.
5. Serve immediately with extra Parmesan. The magic here? The truffle oil’s earthy aroma clings to every strand without overpowering the garlicky butter sauce.

Tip: For the best flavor, drizzle a little extra truffle oil over individual bowls right before serving.

Roasted Garlic and Rosemary Fettuccine with Kitchen Aid

This creamy, aromatic pasta dish is a cozy hug in a bowl—roasted garlic adds deep sweetness, while fresh rosemary brings earthy warmth.

Ingredients:

• 1 whole head garlic
• 2 tbsp olive oil, divided
• 8 oz fettuccine
• 3 tbsp unsalted butter
• 1 tbsp finely chopped fresh rosemary
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Roast the garlic: Preheat oven to 400°F. Slice off the top of the garlic head to expose cloves, drizzle with 1 tbsp olive oil, wrap in foil, and roast for 40 minutes until soft and golden. Squeeze cloves into a bowl when cool.
2. Cook pasta: Boil fettuccine in salted water until al dente (about 10 minutes). Reserve 1/2 cup pasta water, then drain.
3. Sauté rosemary: In a KitchenAid® saucepan, melt butter with remaining 1 tbsp olive oil over medium heat. Add rosemary and cook for 1 minute until fragrant.
4. Combine: Stir in roasted garlic, heavy cream, Parmesan, salt, and pepper. Simmer for 2 minutes, then toss with pasta, adding reserved water as needed to loosen the sauce.

The roasted garlic melts into the sauce, creating a velvety texture that clings perfectly to every noodle—no bland bites here!

Tip: For extra richness, swap half the Parmesan for Pecorino Romano.

Kitchen Aid Spinach Fettuccine with Cream Sauce

This vibrant spinach fettuccine tossed in a luxuriously creamy sauce is a restaurant-worthy dish you can whip up in your own kitchen—no fancy skills required.

Ingredients:

• 8 oz fresh spinach fettuccine (or dried)
• 2 tbsp unsalted butter
• 2 garlic cloves, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese, plus extra for serving
• 1/4 tsp salt
• 1/4 tsp black pepper
• Pinch of nutmeg

Instructions:

1. Cook the fettuccine in a large pot of salted boiling water according to package instructions until al dente. Reserve 1/4 cup pasta water, then drain.
2. Meanwhile, melt butter in a large skillet over medium heat. Add garlic and sauté for 30 seconds until fragrant but not browned.
3. Pour in heavy cream, stirring gently. Simmer for 2–3 minutes until slightly thickened.
4. Reduce heat to low. Stir in Parmesan, salt, black pepper, and nutmeg until the cheese melts into a smooth sauce.
5. Toss the cooked fettuccine with the sauce, adding reserved pasta water 1 tbsp at a time if needed to loosen.

The nutmeg adds a subtle warmth that makes this creamy sauce truly unforgettable—perfect for impressing dinner guests or treating yourself!

Tip: For extra richness, swap half the heavy cream with mascarpone cheese.

Conclusion

With 20 delicious and creative KitchenAid pasta recipes, there’s something here for every home cook to love! Whether you’re craving classic comfort or bold new flavors, these dishes are sure to inspire. Try one (or a few!) and let us know your favorites in the comments. Don’t forget to share this roundup on Pinterest so others can enjoy these tasty meals too. Happy cooking!