Welcome to this collection of delicious recipes! Each recipe has been carefully crafted with detailed instructions and ingredient lists to help you create amazing dishes.
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Table of Contents
- 1 Tomato Garlic Linguine
- 2 Tomato Garlic Linguine
- 3 Creamy Chicken Spinach Pasta
- 4 Creamy Chicken Spinach Pasta
- 5 Cauliflower Mac and Cheese
- 6 Cauliflower Mac and Cheese
- 7 French Onion Orecchiette
- 8 French Onion Orecchiette
- 9 American Goulash
- 10 American Goulash
- 11 Garlic Parmesan Noodles
- 12 Garlic Parmesan Noodles
- 13 Veggie Mac and Cheese
- 14 Veggie Mac and Cheese
- 15 Chicken Cordon Bleu Pasta
- 16 Chicken Cordon Bleu Pasta
- 17 Marry Me Chicken Penne
- 18 Marry Me Chicken Penne
- 19 Mexican Spaghetti
- 20 Mexican Spaghetti
- 21 Rasta Pasta
- 22 Rasta Pasta
- 23 Chicken Marsala Pasta
- 24 Chicken Marsala Pasta
Tomato Garlic Linguine
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Check PriceThis is the recipe that converted me to one-pot pasta cooking. The magic happens when the pasta releases its starch directly into the tomato sauce as it cooks, creating this silky, restaurant-quality coating that clings to every strand. I love using San Marzano tomatoes for this—they break down beautifully and give you that sweet, rich flavor without any bitterness. The garlic gets mellow and almost jammy as everything simmers together.
The key is keeping the heat at a steady simmer and giving everything an occasional stir. Don’t be tempted to add more liquid than called for; it might look like it’s not enough at first, but trust the process. You’ll end up with perfectly al dente pasta and a sauce that’s neither too thick nor too watery. It’s become my go-to when I need something comforting but don’t want to deal with multiple pots.
Ingredients
Method
- Add the linguine, whole tomatoes with their juices, sliced garlic, broth, olive oil, red pepper flakes, and salt to a large, deep skillet or pot.
- Use a wooden spoon to break up the whole tomatoes into smaller pieces right in the pot.
- Bring everything to a boil over high heat, then reduce to a steady simmer.
- Cook for 12-15 minutes, stirring and tossing the pasta every 2-3 minutes to prevent sticking, until the pasta is al dente and the liquid has reduced to a silky sauce.
- Remove from heat and stir in the torn basil leaves.
- Serve immediately topped with grated Parmesan cheese and additional basil if desired.
Creamy Chicken Spinach Pasta
If you’ve got leftover rotisserie chicken in the fridge, you’re already halfway to this incredible dinner. The cream cheese is my secret weapon here—it melts into the broth and creates this luscious sauce without any of the fuss of making a traditional cream sauce. I started adding the spinach in the last few minutes of cooking, and it wilts perfectly while still keeping that beautiful green color and fresh taste.
My kids actually request this one by name, which is saying something because getting them to eat greens is usually a battle. The pasta absorbs all those garlicky, savory flavors, and every bite has tender chicken throughout. I sometimes throw in sun-dried tomatoes or a squeeze of lemon at the end for brightness. It tastes fancy enough for company but comes together so quickly that it’s perfect for those chaotic Wednesday nights.
Ingredients
Method
- Heat the olive oil in a large pot or deep skillet over medium heat, then add the minced garlic and cook for 1 minute until fragrant.
- Add the pasta, chicken broth, Italian seasoning, and black pepper to the pot and bring to a boil.
- Reduce heat to medium and simmer for 12-15 minutes, stirring frequently, until the pasta is nearly tender.
- Add the cream cheese cubes and stir continuously until melted and incorporated into the sauce.
- Stir in the cooked chicken, spinach, mozzarella, and Parmesan cheese, cooking for 2-3 minutes until the spinach is wilted and the cheese is melted.
- Remove from heat and let stand for 2 minutes to allow the sauce to thicken before serving.
Cauliflower Mac and Cheese
I’ll be honest—I was skeptical about sneaking vegetables into mac and cheese until I tried this version. The cauliflower florets cook right alongside the pasta and become so tender that they practically melt into the cheese sauce. If you blend half of them with the cheese mixture, even the pickiest eaters won’t notice they’re there, but I actually prefer leaving them chunky because they add this wonderful texture and make the whole dish feel more substantial.
The real genius of this recipe is that the cauliflower’s mild flavor soaks up all that sharp cheddar goodness. You’re getting comfort food that actually has some nutritional value, and there’s absolutely zero sacrifice in the creamy, cheesy factor we’re all craving. I make this at least twice a month, and it’s become my daughter’s favorite way to eat cauliflower—she’ll even pick out the florets to eat first now.
Ingredients
Method
- Combine the elbow macaroni, cauliflower florets, milk, broth, butter, garlic powder, salt, and pepper in a large pot.
- Bring the mixture to a boil over high heat, then reduce to medium heat and cook for 12-14 minutes, stirring frequently, until the pasta and cauliflower are both tender.
- Reduce heat to low and stir in the Dijon mustard, cheddar cheese, and Gruyere cheese, stirring constantly until all the cheese is melted and the sauce is creamy.
- If the sauce seems too thick, add a splash of milk; if too thin, let it simmer for 1-2 more minutes to thicken.
- Remove from heat and let stand for 3 minutes before serving to allow the sauce to set to perfect creaminess.
French Onion Orecchiette
This pasta takes everything we love about French onion soup and transforms it into a creamy, comforting weeknight dinner that’s surprisingly elegant. The secret is letting those onions really caramelize in the pot first—they’ll create the most incredible sweet, savory base for your pasta to cook in. As the orecchiette simmers, it releases its starch right into the liquid, creating a silky sauce without any cream needed.
The little ear-shaped pasta cups catch all that rich, beefy broth and those melt-in-your-mouth onions perfectly. I love topping this with a generous handful of Gruyère cheese that gets all melty and stringy, just like the soup that inspired it. It feels like restaurant-quality comfort food, but you’ll have it on the table in about 40 minutes with just one pot to clean.
Ingredients
Method
- Melt butter in a large, deep skillet or Dutch oven over medium heat. Add sliced onions and sugar, and cook for 20-25 minutes, stirring occasionally, until onions are deep golden brown and caramelized.
- Add beef broth, water, thyme, salt, and pepper to the pot. Increase heat to high and bring to a boil.
- Stir in the orecchiette pasta, reduce heat to medium-high, and cook uncovered for 12-15 minutes, stirring frequently, until pasta is tender and most of the liquid has been absorbed.
- Remove from heat and stir in 1 cup of the Gruyère cheese until melted. Serve immediately topped with remaining cheese.
American Goulash
This is total old-school comfort food—the kind of thing that probably graced your grandmother’s table on a regular Tuesday night. It’s nothing like Hungarian goulash; this American version is more like a dressed-up hamburger helper that actually tastes amazing. The ground beef browns right in the pot, then everything cooks together until the elbow macaroni is tender and has soaked up all those tomatoey, slightly sweet flavors.
My kids request this one constantly because it’s familiar and cozy, and honestly, I never mind making it because it practically cooks itself. The pasta absorbs the cooking liquid as it goes, so you get perfectly saucy noodles without any fuss. Plus, it’s even better the next day for lunch, if you happen to have leftoores.
Ingredients
Method
- In a large pot or Dutch oven over medium-high heat, brown the ground beef with the diced onion, breaking up the meat as it cooks, about 6-8 minutes. Drain excess fat if needed. Add garlic and cook for 1 minute more.
- Stir in tomato sauce, diced tomatoes with their juices, beef broth, soy sauce, Italian seasoning, and paprika. Bring mixture to a boil.
- Add the elbow macaroni, stir well, and reduce heat to medium-low. Cover and simmer for 15-18 minutes, stirring occasionally, until pasta is tender and has absorbed most of the liquid.
- Remove from heat and stir in half of the shredded cheddar cheese. Serve topped with remaining cheese.
Garlic Parmesan Noodles
Sometimes simple is exactly what you need, and this creamy garlic pasta delivers maximum flavor with minimal effort. The technique here is genius: the noodles cook directly in a mixture of broth and milk, absorbing all that liquid and creating their own creamy sauce without a separate pot of boiling water. The garlic gets sautéed first so it’s fragrant and mellow, not harsh, and it perfumes the entire dish.
I keep the ingredients for this one stocked at all times because it’s my go-to when I need dinner in 20 minutes flat. The Parmesan melts into the pasta as soon as you stir it in, creating these glossy, clingy noodles that my family devours. It works as a side dish too, but honestly, with a simple salad alongside, it’s a complete meal that feels much fancier than the effort required.
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Ingredients
Method
- Melt butter in a large, deep skillet over medium heat. Add minced garlic and cook for 1-2 minutes until fragrant but not browned.
- Add chicken broth, milk, salt, and pepper to the skillet. Increase heat to high and bring to a boil.
- Add the pasta and reduce heat to medium. Cook for 12-15 minutes, stirring frequently to prevent sticking, until pasta is tender and most of the liquid has been absorbed and thickened.
- Remove from heat and stir in Parmesan cheese until melted and creamy. Garnish with fresh parsley and serve immediately.
Veggie Mac and Cheese
This is the one-pot mac and cheese that finally got my kids to eat their vegetables without complaint! The secret is that everything cooks together in one creamy sauce, so the broccoli and carrots become tender at the exact same time as the pasta. No more mushy vegetables or undercooked noodles. The starch from the pasta creates the most luxurious, creamy sauce without needing a separate roux, and I love that I can sneak in a whole bag of frozen veggies without anyone batting an eye.
The key to success here is using enough liquid and not walking away during the first five minutes of cooking. Give it a good stir every minute or so at the beginning to prevent sticking, then you can relax and let it do its thing. I always grate my own cheese for this one because pre-shredded doesn’t melt as smoothly, and trust me, you’ll taste the difference in that silky sauce.
Ingredients
Method
- Add the dry pasta, broth, milk, frozen broccoli, frozen carrots, garlic powder, onion powder, salt, and pepper to a large pot or deep skillet.
- Bring to a boil over high heat, then reduce to medium heat and cook for 12-15 minutes, stirring frequently, until pasta is tender and most of the liquid is absorbed.
- Remove from heat and stir in the cheddar cheese and mozzarella cheese until completely melted and creamy.
- Let stand for 3-5 minutes to thicken, then stir again and serve immediately.
Chicken Cordon Bleu Pasta
All the fancy flavors of chicken cordon bleu without any of the rolling, breading, or baking! This is what I make when I want my family to think I spent hours in the kitchen, but really it took me about 30 minutes from start to finish. The combination of tender chicken, salty ham, and Swiss cheese creates that classic flavor profile we all love, while the creamy Dijon sauce brings everything together with just the right amount of tang.
The trick with this one is to brown your chicken pieces really well before adding the liquid—that caramelization adds so much depth of flavor to the final dish. And don’t skip the splash of white wine if you have it; it really does make the sauce taste restaurant-quality. My teenagers request this at least twice a month, and I’m not complaining because it means I only have one pot to wash!
Ingredients
Method
- Heat olive oil in a large pot or deep skillet over medium-high heat. Season chicken with salt and pepper, then add to pot and cook for 5-6 minutes until golden brown.
- Add the diced ham and minced garlic to the pot and cook for 1-2 minutes until fragrant.
- Pour in the chicken broth, heavy cream, white wine, and Dijon mustard, stirring to combine. Add the dry pasta and bring to a boil.
- Reduce heat to medium and simmer for 12-15 minutes, stirring occasionally, until pasta is tender and sauce has thickened.
- Remove from heat and stir in the Swiss cheese until melted and creamy. Garnish with fresh parsley and serve immediately.
Marry Me Chicken Penne
Yes, this pasta is inspired by that viral “Marry Me Chicken” recipe, and yes, it absolutely lives up to the hype! The sun-dried tomatoes and creamy Italian-seasoned sauce are so incredibly delicious that my husband literally asked me to make it again the very next week. I love how the sun-dried tomato oil adds richness to the sauce, and using penne means every single bite is coated in that gorgeous cream sauce with little pockets of flavor in each tube.
The most important tip I can give you is to use sun-dried tomatoes packed in oil, not the dried ones, and don’t drain them—that flavorful oil is liquid gold for this dish. Fresh basil at the end is really non-negotiable here; it brightens up the rich sauce and makes the whole thing taste fresh and vibrant instead of heavy. Fair warning: you might want to double this recipe because there are never leftovers in my house!
Ingredients
Method
- Heat olive oil in a large pot or deep skillet over medium-high heat. Season chicken with salt and pepper, then add to pot and cook for 6-7 minutes until golden and cooked through.
- Add the minced garlic, chopped sun-dried tomatoes with their oil, Italian seasoning, and red pepper flakes. Cook for 1-2 minutes until fragrant.
- Pour in the chicken broth and heavy cream, stirring to combine. Add the dry penne pasta and bring to a boil.
- Reduce heat to medium and simmer for 12-15 minutes, stirring frequently, until pasta is tender and sauce has reduced and thickened.
- Remove from heat and stir in the Parmesan cheese until melted. Top with fresh basil and serve immediately.
Mexican Spaghetti
This is my absolute go-to when I need dinner on the table fast and want something the whole family will actually eat without complaining. It’s like if spaghetti and tacos had a delicious baby – the pasta cooks right in a zesty tomato sauce loaded with Mexican spices, so you get all that flavor soaking into every strand. The best part? Everything happens in one pot, and the starch from the pasta creates this naturally creamy sauce without any draining or extra steps.
I love serving this with a dollop of sour cream and some shredded cheese on top, plus crushed tortilla chips for crunch. My kids don’t even realize they’re eating a home-cooked meal because it feels fun and different from regular spaghetti night. Pro tip: use thin spaghetti instead of regular – it cooks more evenly in the sauce and you’ll have dinner ready in under 25 minutes.
Ingredients
Method
- In a large, deep skillet or pot over medium-high heat, brown the ground beef with the diced onion until the meat is cooked through and onion is softened, about 6-7 minutes.
- Add the minced garlic, chili powder, cumin, paprika, salt, and pepper, and cook for 1 minute until fragrant.
- Stir in the diced tomatoes with green chiles, tomato sauce, and beef broth, then break the spaghetti in half and add it to the pot, pushing it down into the liquid.
- Bring to a boil, then reduce heat to medium-low and simmer uncovered for 12-15 minutes, stirring occasionally, until the pasta is tender and most of the liquid is absorbed.
- Remove from heat and stir in the shredded cheddar cheese until melted.
- Serve topped with sour cream and crushed tortilla chips.
Rasta Pasta
If you’ve never had Rasta Pasta, prepare to have your weeknight dinner routine completely transformed. This Caribbean-inspired dish is creamy, colorful, and has just enough kick to keep things interesting without being too spicy for the littles. The magic happens when you cook the bell peppers right in with the pasta, and they release their sweetness into this gorgeous cream sauce seasoned with jerk spices. It looks like a celebration on a plate with all those red, yellow, and green peppers.
I started making this after a beach vacation where we had it at a little restaurant, and I’ve been obsessed ever since. You can easily add grilled chicken or shrimp if you want extra protein, but honestly, it’s hearty enough on its own for a meatless Monday. The cream sauce gets perfectly silky without any fuss, and the whole thing comes together while you’re helping with homework or folding laundry.
Ingredients
Method
- Heat olive oil in a large, deep skillet over medium-high heat, then add the sliced bell peppers and onion, cooking for 5 minutes until they begin to soften.
- Add the minced garlic and jerk seasoning, stirring for 1 minute until fragrant.
- Pour in the chicken broth and heavy cream, then add the penne pasta, thyme, salt, and pepper, stirring to combine.
- Bring the mixture to a boil, then reduce heat to medium-low and simmer uncovered for 15-18 minutes, stirring frequently, until the pasta is al dente and the sauce has thickened.
- Stir in the Parmesan cheese until melted and creamy.
- Garnish with fresh parsley and serve immediately.
Chicken Marsala Pasta
This is what I make when I want to feel like I’m serving something fancy but I’m really just throwing everything in one pot and walking away. Traditional Chicken Marsala is a labor of love with all that pan-frying and sauce-making, but this version captures all those rich, earthy flavors without any of the fuss. The mushrooms and Marsala wine create this incredible depth of flavor while the pasta soaks it all up, and the chicken gets perfectly tender cooking right there with everything else.
Here’s my secret: I use pre-sliced mushrooms and cut my chicken into bite-sized pieces before cooking, which means everything cooks at the same rate and there’s no need to babysit the stove. The wine cooks down and concentrates into the most amazing sauce that clings to the pasta. Even my picky eater who “doesn’t like mushrooms” devours this one. Pair it with a bagged salad and some garlic bread, and you’ve got yourself a restaurant-quality meal that took you 30 minutes.
Ingredients
Method
- Heat olive oil and butter in a large, deep skillet or Dutch oven over medium-high heat, then add the chicken pieces seasoned with salt and pepper, cooking for 5-6 minutes until browned on all sides.
- Add the diced onion and sliced mushrooms to the pan, cooking for 4-5 minutes until the mushrooms release their liquid and the onion softens.
- Stir in the minced garlic and Italian seasoning, cooking for 1 minute until fragrant.
- Pour in the Marsala wine and let it simmer for 2 minutes to reduce slightly, then add the chicken broth, heavy cream, and pasta, stirring to combine.
- Bring to a boil, then reduce heat to medium-low and simmer uncovered for 15-18 minutes, stirring occasionally, until the pasta is tender and the sauce has thickened.
- Stir in the Parmesan cheese, adjust seasoning if needed, and garnish with fresh parsley before serving.
