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.
Don't lose this article. Enter your email below, and I'll send it to you right now. Plus a little encouragement and inspiration from me, straight to your inbox.
Table of Contents
- 1 Creamy Garlic Parmesan One-Pot Pasta
- 2 Creamy Garlic Parmesan One-Pot Pasta
- 3 One-Pot Pasta Primavera with Vegetables
- 4 One-Pot Pasta Primavera with Vegetables
- 5 Cheesy Taco One-Pot Pasta
- 6 Cheesy Taco One-Pot Pasta
- 7 Lemon Chicken One-Pot Pasta
- 8 Lemon Chicken One-Pot Pasta
- 9 One-Pot Pasta Carbonara Recipe
- 10 One-Pot Pasta Carbonara Recipe
- 11 Sausage and Spinach One-Pot Pasta
- 12 Sausage and Spinach One-Pot Pasta
- 13 Tomato Basil One-Pot Pasta
- 14 Tomato Basil One-Pot Pasta
- 15 One-Pot Pasta with Ground Beef
- 16 One-Pot Pasta with Ground Beef
- 17 Cajun Shrimp One-Pot Pasta
- 18 Cajun Shrimp One-Pot Pasta
- 19 One-Pot Pasta Bolognese Dinner
- 20 One-Pot Pasta Bolognese Dinner
- 21 Broccoli Cheddar One-Pot Pasta
- 22 Broccoli Cheddar One-Pot Pasta
- 23 One-Pot Pasta Alfredo with Chicken
- 24 One-Pot Pasta Alfredo with Chicken
- 25 Mediterranean One-Pot Pasta with Olives
- 26 Mediterranean One-Pot Pasta with Olives
- 27 Buffalo Chicken One-Pot Pasta
- 28 Buffalo Chicken One-Pot Pasta
- 29 One-Pot Pasta with Mushrooms and Cream
- 30 One-Pot Pasta with Mushrooms and Cream
- 31 Pesto and Cherry Tomato One-Pot Pasta
- 32 Pesto and Cherry Tomato One-Pot Pasta
- 33 One-Pot Pasta with Italian Sausage
- 34 One-Pot Pasta with Italian Sausage
- 35 Caprese One-Pot Pasta with Mozzarella
- 36 Caprese One-Pot Pasta with Mozzarella
- 37 One-Pot Pasta with Bacon and Peas
- 38 One-Pot Pasta with Bacon and Peas
- 39 Creamy Tuscan One-Pot Pasta
- 40 Creamy Tuscan One-Pot Pasta
- 41 One-Pot Pasta with Roasted Red Peppers
- 42 One-Pot Pasta with Roasted Red Peppers
- 43 Sun-Dried Tomato One-Pot Pasta
- 44 Sun-Dried Tomato One-Pot Pasta
- 45 One-Pot Pasta with White Wine Sauce
- 46 One-Pot Pasta with White Wine Sauce
- 47 Cheesy Chicken Enchilada One-Pot Pasta
- 48 Cheesy Chicken Enchilada One-Pot Pasta
- 49 One-Pot Pasta with Zucchini and Garlic
- 50 One-Pot Pasta with Zucchini and Garlic
- 51 Greek Feta and Spinach One-Pot Pasta
- 52 Greek Feta and Spinach One-Pot Pasta
- 53 One-Pot Pasta with Turkey Meatballs
- 54 One-Pot Pasta with Turkey Meatballs
- 55 Garlic Butter Shrimp One-Pot Pasta
- 56 Garlic Butter Shrimp One-Pot Pasta
- 57 One-Pot Pasta with Ham and Cheese
- 58 One-Pot Pasta with Ham and Cheese
- 59 Spicy Arrabbiata One-Pot Pasta
- 60 Spicy Arrabbiata One-Pot Pasta
- 61 One-Pot Pasta with Kale and Sausage
- 62 One-Pot Pasta with Kale and Sausage
- 63 Creamy Mushroom and Thyme One-Pot Pasta
- 64 Creamy Mushroom and Thyme One-Pot Pasta
- 65 One-Pot Pasta with Chicken and Broccoli
- 66 One-Pot Pasta with Chicken and Broccoli
- 67 Pizza-Flavored One-Pot Pasta Dinner
- 68 Pizza-Flavored One-Pot Pasta Dinner
- 69 One-Pot Pasta with Asparagus and Lemon
- 70 One-Pot Pasta with Asparagus and Lemon
Creamy Garlic Parmesan One-Pot Pasta
Fav Amazon Finds
One-Pot Pasta Cookbook by Hardie Grant Books
Check Price
We earn a commission if you make a purchase, at no additional cost to you.
This is the ultimate comfort food that comes together in just one pot – meaning less dishes for you, mama! The creamy garlic sauce clings to every strand of pasta, and the Parmesan adds that perfect savory finish. It’s basically a hug in a bowl, and your family will be asking for seconds (maybe thirds!).
Creamy Garlic Parmesan One-Pot Pasta
This is the ultimate comfort food that comes together in just one pot – meaning less dishes for you, mama! The creamy garlic sauce clings to every strand of pasta, and the Parmesan adds that perfect savory finish. It's basically a hug in a bowl, and your family will be asking for seconds (maybe thirds!).
Ingredients
Method
- Heat the olive oil and butter in a large pot or Dutch oven over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant (don't let it burn!).
- Add the uncooked pasta, chicken broth, salt, and pepper to the pot. Stir everything together and bring to a boil.
- Reduce heat to medium-low and simmer for 12-15 minutes, stirring frequently to prevent sticking, until the pasta is al dente and most of the liquid has been absorbed.
- Stir in the heavy cream and 1 cup of Parmesan cheese. Continue stirring until the cheese melts and creates a creamy sauce, about 2-3 minutes.
- Remove from heat and let stand for 2-3 minutes to thicken. Top with remaining Parmesan and fresh parsley before serving.
Creamy Garlic Parmesan One-Pot Pasta
Ingredients
- ☐
1 pound penne or rigatoni pasta - ☐
4 cups chicken or vegetable broth - ☐
1 cup heavy cream - ☐
6 cloves garlic, minced - ☐
1½ cups freshly grated Parmesan cheese - ☐
2 tablespoons butter - ☐
2 tablespoons olive oil - ☐
1 teaspoon salt - ☐
½ teaspoon black pepper - ☐
Fresh parsley for garnish
Instructions
- Heat the olive oil and butter in a large pot or Dutch oven over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant (don’t let it burn!).
- Add the uncooked pasta, chicken broth, salt, and pepper to the pot. Stir everything together and bring to a boil.
- Reduce heat to medium-low and simmer for 12-15 minutes, stirring frequently to prevent sticking, until the pasta is al dente and most of the liquid has been absorbed.
- Stir in the heavy cream and 1 cup of Parmesan cheese. Continue stirring until the cheese melts and creates a creamy sauce, about 2-3 minutes.
- Remove from heat and let stand for 2-3 minutes to thicken. Top with remaining Parmesan and fresh parsley before serving.
One-Pot Pasta Primavera with Vegetables
This colorful veggie-packed pasta is perfect for getting those little ones to eat their vegetables without even realizing it! The bright, fresh flavors make it feel like spring any time of year. Plus, you can totally customize it with whatever veggies are hiding in your crisper drawer – no judgment here!
One-Pot Pasta Primavera with Vegetables
This colorful veggie-packed pasta is perfect for getting those little ones to eat their vegetables without even realizing it! The bright, fresh flavors make it feel like spring any time of year. Plus, you can totally customize it with whatever veggies are hiding in your crisper drawer – no judgment here!
Ingredients
Method
- Heat olive oil in a large, deep skillet or Dutch oven over medium heat. Add garlic and sauté for 30 seconds until fragrant.
- Add the pasta, vegetable broth, Italian seasoning, salt, and pepper. Bring to a boil, then reduce heat to medium.
- Add the broccoli, bell pepper, and zucchini. Cook for 8-10 minutes, stirring occasionally, until pasta is about halfway cooked.
- Stir in the cherry tomatoes and frozen peas. Continue cooking for another 5-7 minutes until pasta is tender and vegetables are crisp-tender.
- Reduce heat to low and stir in the heavy cream and Parmesan cheese. Toss until the cheese melts and creates a light sauce. If too thick, add a splash of broth.
- Taste and adjust seasoning as needed. Garnish with fresh basil and extra Parmesan before serving.
One-Pot Pasta Primavera with Vegetables
Ingredients
- ☐
12 ounces bow tie (farfalle) pasta - ☐
3½ cups vegetable broth - ☐
1 cup cherry tomatoes, halved - ☐
1 cup broccoli florets - ☐
1 medium zucchini, sliced into half-moons - ☐
1 red bell pepper, diced - ☐
1 cup frozen peas - ☐
3 cloves garlic, minced - ☐
½ cup heavy cream - ☐
¾ cup grated Parmesan cheese - ☐
2 tablespoons olive oil - ☐
1 teaspoon Italian seasoning - ☐
Salt and pepper to taste - ☐
Fresh basil for garnish
Instructions
- Heat olive oil in a large, deep skillet or Dutch oven over medium heat. Add garlic and sauté for 30 seconds until fragrant.
- Add the pasta, vegetable broth, Italian seasoning, salt, and pepper. Bring to a boil, then reduce heat to medium.
- Add the broccoli, bell pepper, and zucchini. Cook for 8-10 minutes, stirring occasionally, until pasta is about halfway cooked.
- Stir in the cherry tomatoes and frozen peas. Continue cooking for another 5-7 minutes until pasta is tender and vegetables are crisp-tender.
- Reduce heat to low and stir in the heavy cream and Parmesan cheese. Toss until the cheese melts and creates a light sauce. If too thick, add a splash of broth.
- Taste and adjust seasoning as needed. Garnish with fresh basil and extra Parmesan before serving.
Cheesy Taco One-Pot Pasta
Taco Tuesday just got a whole lot easier, friends! This recipe combines everyone’s favorite taco flavors with pasta for a fun twist that the kids will absolutely devour. It’s cheesy, it’s spicy (but not too spicy!), and best of all, it’s done in one pot so you can get back to Netflix after dinner.
Cheesy Taco One-Pot Pasta
Taco Tuesday just got a whole lot easier, friends! This recipe combines everyone's favorite taco flavors with pasta for a fun twist that the kids will absolutely devour. It's cheesy, it's spicy (but not too spicy!), and best of all, it's done in one pot so you can get back to Netflix after dinner.
Ingredients
Method
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the diced onion and cook for 3-4 minutes until softened.
- Add the ground beef and cook, breaking it up with a spoon, until browned and no pink remains, about 5-7 minutes. Drain excess fat if needed.
- Stir in the taco seasoning and cook for 1 minute until fragrant.
- Add the uncooked pasta, beef broth, diced tomatoes with green chiles (with their juices), and canned green chiles. Stir well and bring to a boil.
- Reduce heat to medium-low, cover, and simmer for 12-15 minutes, stirring occasionally, until pasta is tender and most of the liquid is absorbed.
- Remove from heat and stir in the sour cream and 1½ cups of shredded cheese. Mix until cheese is melted and everything is creamy.
- Top with remaining cheese and your favorite taco toppings. Serve immediately and watch it disappear!
Cheesy Taco One-Pot Pasta
Ingredients
- ☐
1 pound ground beef (or ground turkey) - ☐
12 ounces shell or rotini pasta - ☐
3 cups beef broth - ☐
1 can (14.5 oz) diced tomatoes with green chiles - ☐
1 can (4 oz) diced green chiles - ☐
2 cups shredded Mexican blend cheese - ☐
1 small onion, diced - ☐
3 tablespoons taco seasoning - ☐
½ cup sour cream - ☐
1 tablespoon olive oil - ☐
Optional toppings: chopped cilantro, diced tomatoes, sliced jalapeños, crushed tortilla chips
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the diced onion and cook for 3-4 minutes until softened.
- Add the ground beef and cook, breaking it up with a spoon, until browned and no pink remains, about 5-7 minutes. Drain excess fat if needed.
- Stir in the taco seasoning and cook for 1 minute until fragrant.
- Add the uncooked pasta, beef broth, diced tomatoes with green chiles (with their juices), and canned green chiles. Stir well and bring to a boil.
- Reduce heat to medium-low, cover, and simmer for 12-15 minutes, stirring occasionally, until pasta is tender and most of the liquid is absorbed.
- Remove from heat and stir in the sour cream and 1½ cups of shredded cheese. Mix until cheese is melted and everything is creamy.
- Top with remaining cheese and your favorite taco toppings. Serve immediately and watch it disappear!
Lemon Chicken One-Pot Pasta
This bright and zesty pasta is like a little burst of sunshine on your dinner table! The lemon adds such a fresh flavor that even picky eaters seem to love. Plus, cleanup is a breeze with everything cooking in just one pot.
Lemon Chicken One-Pot Pasta
This bright and zesty pasta is like a little burst of sunshine on your dinner table! The lemon adds such a fresh flavor that even picky eaters seem to love. Plus, cleanup is a breeze with everything cooking in just one pot.
Ingredients
Method
- Heat olive oil in a large pot or deep skillet over medium-high heat. Season chicken with salt and pepper, then cook until golden and cooked through, about 5-6 minutes. Remove and set aside.
- In the same pot, add garlic and sauté for 30 seconds until fragrant.
- Pour in chicken broth, heavy cream, and lemon juice. Bring to a boil.
- Add pasta and stir well. Reduce heat to medium and cook, stirring occasionally, for 12-15 minutes until pasta is tender and sauce has thickened.
- Return chicken to the pot along with spinach, lemon zest, and Parmesan cheese. Stir until spinach wilts and everything is well combined.
- Taste and adjust seasoning. Garnish with fresh basil if desired and serve hot!
Lemon Chicken One-Pot Pasta
Ingredients
- ☐
1 lb boneless, skinless chicken breasts, cut into bite-sized pieces - ☐
2 tablespoons olive oil - ☐
4 cloves garlic, minced - ☐
3 cups chicken broth - ☐
1 cup heavy cream - ☐
12 oz penne pasta - ☐
Zest and juice of 2 lemons - ☐
1 cup fresh baby spinach - ☐
½ cup grated Parmesan cheese - ☐
Salt and black pepper to taste - ☐
Fresh basil for garnish (optional)
Instructions
- Heat olive oil in a large pot or deep skillet over medium-high heat. Season chicken with salt and pepper, then cook until golden and cooked through, about 5-6 minutes. Remove and set aside.
- In the same pot, add garlic and sauté for 30 seconds until fragrant.
- Pour in chicken broth, heavy cream, and lemon juice. Bring to a boil.
- Add pasta and stir well. Reduce heat to medium and cook, stirring occasionally, for 12-15 minutes until pasta is tender and sauce has thickened.
- Return chicken to the pot along with spinach, lemon zest, and Parmesan cheese. Stir until spinach wilts and everything is well combined.
- Taste and adjust seasoning. Garnish with fresh basil if desired and serve hot!
One-Pot Pasta Carbonara Recipe
Who doesn’t love a good carbonara? This one-pot version gives you all that creamy, bacon-y goodness without the fuss of multiple pans. It’s become my go-to for those nights when I want something comforting but don’t have the energy for complicated cooking.
One-Pot Pasta Carbonara Recipe
Who doesn't love a good carbonara? This one-pot version gives you all that creamy, bacon-y goodness without the fuss of multiple pans. It's become my go-to for those nights when I want something comforting but don't have the energy for complicated cooking.
Ingredients
Method
- In a large pot or deep skillet, cook bacon over medium heat until crispy, about 6-8 minutes. Remove half and set aside for topping.
- Add garlic to the pot with remaining bacon and cook for 30 seconds until fragrant.
- Pour in chicken broth and bring to a boil. Add spaghetti, breaking in half if needed to fit. Cook for 10-12 minutes, stirring frequently, until pasta is al dente and most liquid is absorbed.
- While pasta cooks, whisk together eggs, Parmesan cheese, heavy cream, and black pepper in a bowl.
- Remove pot from heat. Let sit for 1 minute to cool slightly, then slowly pour in egg mixture while stirring constantly to create a creamy sauce (don't let the eggs scramble!).
- Taste and add salt if needed. Top with reserved crispy bacon, extra Parmesan, and parsley. Serve immediately!
One-Pot Pasta Carbonara
Ingredients
- ☐
8 oz bacon, chopped into small pieces - ☐
3 cloves garlic, minced - ☐
3½ cups chicken broth - ☐
12 oz spaghetti - ☐
3 large eggs - ☐
1 cup grated Parmesan cheese, plus more for serving - ☐
½ cup heavy cream - ☐
½ teaspoon black pepper - ☐
Salt to taste - ☐
Fresh parsley, chopped (optional)
Instructions
- In a large pot or deep skillet, cook bacon over medium heat until crispy, about 6-8 minutes. Remove half and set aside for topping.
- Add garlic to the pot with remaining bacon and cook for 30 seconds until fragrant.
- Pour in chicken broth and bring to a boil. Add spaghetti, breaking in half if needed to fit. Cook for 10-12 minutes, stirring frequently, until pasta is al dente and most liquid is absorbed.
- While pasta cooks, whisk together eggs, Parmesan cheese, heavy cream, and black pepper in a bowl.
- Remove pot from heat. Let sit for 1 minute to cool slightly, then slowly pour in egg mixture while stirring constantly to create a creamy sauce (don’t let the eggs scramble!).
- Taste and add salt if needed. Top with reserved crispy bacon, extra Parmesan, and parsley. Serve immediately!
Sausage and Spinach One-Pot Pasta
This hearty pasta dish is a real crowd-pleaser in my house! The Italian sausage gives it tons of flavor, and I love sneaking in the spinach for some extra nutrition. My kids devour this without even realizing they’re eating their greens!
Sausage and Spinach One-Pot Pasta
This hearty pasta dish is a real crowd-pleaser in my house! The Italian sausage gives it tons of flavor, and I love sneaking in the spinach for some extra nutrition. My kids devour this without even realizing they're eating their greens!
Ingredients
Method
- In a large pot or Dutch oven over medium-high heat, cook Italian sausage, breaking it up with a spoon, until browned and cooked through, about 6-7 minutes.
- Add diced onion and cook for 3-4 minutes until softened. Stir in garlic, Italian seasoning, and red pepper flakes (if using), cooking for 1 minute.
- Pour in crushed tomatoes and chicken broth. Bring to a boil.
- Add pasta and stir well. Reduce heat to medium and simmer, stirring occasionally, for 12-14 minutes until pasta is tender.
- Stir in spinach and heavy cream. Cook for 2-3 minutes until spinach wilts.
- Remove from heat and stir in Parmesan cheese. Season with salt and pepper to taste. Let rest for 5 minutes before serving to allow sauce to thicken. Enjoy!
Sausage and Spinach One-Pot Pasta
Ingredients
- ☐
1 lb Italian sausage, casings removed - ☐
1 medium onion, diced - ☐
4 cloves garlic, minced - ☐
1 teaspoon Italian seasoning - ☐
½ teaspoon red pepper flakes (optional) - ☐
1 can (28 oz) crushed tomatoes - ☐
3 cups chicken broth - ☐
12 oz rigatoni or penne pasta - ☐
4 cups fresh spinach, roughly chopped - ☐
½ cup heavy cream - ☐
¾ cup grated Parmesan cheese - ☐
Salt and black pepper to taste
Instructions
- In a large pot or Dutch oven over medium-high heat, cook Italian sausage, breaking it up with a spoon, until browned and cooked through, about 6-7 minutes.
- Add diced onion and cook for 3-4 minutes until softened. Stir in garlic, Italian seasoning, and red pepper flakes (if using), cooking for 1 minute.
- Pour in crushed tomatoes and chicken broth. Bring to a boil.
- Add pasta and stir well. Reduce heat to medium and simmer, stirring occasionally, for 12-14 minutes until pasta is tender.
- Stir in spinach and heavy cream. Cook for 2-3 minutes until spinach wilts.
- Remove from heat and stir in Parmesan cheese. Season with salt and pepper to taste. Let rest for 5 minutes before serving to allow sauce to thicken. Enjoy!
Tomato Basil One-Pot Pasta
Tomato Basil One-Pot Pasta
This classic Italian-inspired dish is pure comfort in a pot! Fresh tomatoes and fragrant basil come together with perfectly cooked pasta for a dinner that tastes like you spent hours in the kitchen. Best part? Everything cooks together, so cleanup is a total breeze.
Ingredients
Method
- Add the linguine, cherry tomatoes, basil, garlic, vegetable broth, olive oil, salt, and red pepper flakes to a large pot or deep skillet.
- Bring to a boil over high heat, then reduce to medium heat and continue cooking for 9-12 minutes, tossing frequently with tongs to prevent sticking.
- Cook until pasta is al dente and most of the liquid has been absorbed, creating a light sauce.
- Remove from heat and let rest for 2-3 minutes to thicken slightly.
- Serve immediately topped with freshly grated Parmesan cheese and extra basil if desired.
This classic Italian-inspired dish is pure comfort in a pot! Fresh tomatoes and fragrant basil come together with perfectly cooked pasta for a dinner that tastes like you spent hours in the kitchen. Best part? Everything cooks together, so cleanup is a total breeze.
Tomato Basil One-Pot Pasta
Ingredients
- ☐
12 oz linguine pasta - ☐
1 pint cherry tomatoes, halved - ☐
1 cup fresh basil leaves, torn - ☐
4 cloves garlic, thinly sliced - ☐
4 cups vegetable broth - ☐
3 tablespoons olive oil - ☐
1 teaspoon salt - ☐
½ teaspoon red pepper flakes - ☐
Freshly grated Parmesan cheese for serving
Instructions
- Add the linguine, cherry tomatoes, basil, garlic, vegetable broth, olive oil, salt, and red pepper flakes to a large pot or deep skillet.
- Bring to a boil over high heat, then reduce to medium heat and continue cooking for 9-12 minutes, tossing frequently with tongs to prevent sticking.
- Cook until pasta is al dente and most of the liquid has been absorbed, creating a light sauce.
- Remove from heat and let rest for 2-3 minutes to thicken slightly.
- Serve immediately topped with freshly grated Parmesan cheese and extra basil if desired.
One-Pot Pasta with Ground Beef
One-Pot Pasta with Ground Beef
Mama, this hearty pasta is going to become your go-to weeknight savior! It's like a deconstructed lasagna but way easier, with seasoned ground beef and a rich tomato sauce that clings to every noodle. Your kids will be asking for seconds before you even sit down!
Ingredients
Method
- In a large pot or Dutch oven over medium-high heat, brown the ground beef with the diced onion for 6-8 minutes, breaking up the meat as it cooks.
- Add the minced garlic and cook for another minute until fragrant.
- Drain excess fat if needed, then add the penne pasta, crushed tomatoes, beef broth, Italian seasoning, salt, and pepper. Stir well to combine.
- Bring to a boil, then reduce heat to medium-low. Cover and simmer for 12-15 minutes, stirring occasionally, until pasta is tender.
- Remove from heat and stir in the mozzarella cheese until melted and creamy.
- Let stand for 3-5 minutes to thicken, then garnish with fresh parsley and serve hot.
Mama, this hearty pasta is going to become your go-to weeknight savior! It’s like a deconstructed lasagna but way easier, with seasoned ground beef and a rich tomato sauce that clings to every noodle. Your kids will be asking for seconds before you even sit down!
One-Pot Pasta with Ground Beef
Ingredients
- ☐
1 lb ground beef (80/20) - ☐
1 medium onion, diced - ☐
3 cloves garlic, minced - ☐
12 oz penne pasta - ☐
1 (28 oz) can crushed tomatoes - ☐
3 cups beef broth - ☐
2 teaspoons Italian seasoning - ☐
1 teaspoon salt - ☐
½ teaspoon black pepper - ☐
1 cup shredded mozzarella cheese - ☐
Fresh parsley for garnish
Instructions
- In a large pot or Dutch oven over medium-high heat, brown the ground beef with the diced onion for 6-8 minutes, breaking up the meat as it cooks.
- Add the minced garlic and cook for another minute until fragrant.
- Drain excess fat if needed, then add the penne pasta, crushed tomatoes, beef broth, Italian seasoning, salt, and pepper. Stir well to combine.
- Bring to a boil, then reduce heat to medium-low. Cover and simmer for 12-15 minutes, stirring occasionally, until pasta is tender.
- Remove from heat and stir in the mozzarella cheese until melted and creamy.
- Let stand for 3-5 minutes to thicken, then garnish with fresh parsley and serve hot.
Cajun Shrimp One-Pot Pasta
Cajun Shrimp One-Pot Pasta
Spice up your weeknight routine with this zesty Cajun-inspired pasta that's packed with juicy shrimp! It's got just the right amount of kick (you can adjust the heat for picky eaters), and the creamy sauce is absolutely dreamy. Plus, it comes together so fast you'll wonder why you ever ordered takeout!
Ingredients
Method
- Toss the shrimp with 1 tablespoon of Cajun seasoning and set aside.
- In a large, deep skillet or pot, heat the butter and olive oil over medium-high heat. Add the shrimp and cook for 2-3 minutes per side until pink and cooked through. Remove shrimp and set aside.
- In the same pot, add the diced bell pepper and cook for 2-3 minutes until softened. Add the garlic and cook for 1 minute more.
- Add the fettuccine, chicken broth, heavy cream, diced tomatoes, and remaining 1 tablespoon Cajun seasoning. Stir to combine.
- Bring to a boil, then reduce heat to medium and cook for 10-12 minutes, stirring frequently, until pasta is al dente and sauce has thickened.
- Stir in the Parmesan cheese until melted, then add the cooked shrimp back to the pot. Toss to coat.
- Taste and adjust seasoning with salt if needed. Garnish with sliced green onions and serve immediately.
Spice up your weeknight routine with this zesty Cajun-inspired pasta that’s packed with juicy shrimp! It’s got just the right amount of kick (you can adjust the heat for picky eaters), and the creamy sauce is absolutely dreamy. Plus, it comes together so fast you’ll wonder why you ever ordered takeout!
Cajun Shrimp One-Pot Pasta
Ingredients
- ☐
1 lb large shrimp, peeled and deveined - ☐
2 tablespoons Cajun seasoning, divided - ☐
2 tablespoons butter - ☐
1 tablespoon olive oil - ☐
1 red bell pepper, diced - ☐
4 cloves garlic, minced - ☐
12 oz fettuccine pasta - ☐
3 cups chicken broth - ☐
1 cup heavy cream - ☐
1 (14.5 oz) can diced tomatoes, drained - ☐
½ cup grated Parmesan cheese - ☐
2 green onions, sliced - ☐
Salt to taste
Instructions
- Toss the shrimp with 1 tablespoon of Cajun seasoning and set aside.
- In a large, deep skillet or pot, heat the butter and olive oil over medium-high heat. Add the shrimp and cook for 2-3 minutes per side until pink and cooked through. Remove shrimp and set aside.
- In the same pot, add the diced bell pepper and cook for 2-3 minutes until softened. Add the garlic and cook for 1 minute more.
- Add the fettuccine, chicken broth, heavy cream, diced tomatoes, and remaining 1 tablespoon Cajun seasoning. Stir to combine.
- Bring to a boil, then reduce heat to medium and cook for 10-12 minutes, stirring frequently, until pasta is al dente and sauce has thickened.
- Stir in the Parmesan cheese until melted, then add the cooked shrimp back to the pot. Toss to coat.
- Taste and adjust seasoning with salt if needed. Garnish with sliced green onions and serve immediately.
One-Pot Pasta Bolognese Dinner
This hearty one-pot bolognese is about to become your new weeknight hero! No need to dirty multiple pots and pans—everything cooks together in one glorious dish, and the pasta absorbs all those rich, savory flavors as it cooks. It’s comfort food at its finest, and cleanup is an absolute breeze.
One-Pot Pasta Bolognese Dinner
This hearty one-pot bolognese is about to become your new weeknight hero! No need to dirty multiple pots and pans—everything cooks together in one glorious dish, and the pasta absorbs all those rich, savory flavors as it cooks. It's comfort food at its finest, and cleanup is an absolute breeze.
Ingredients
Method
- In a large, deep skillet or Dutch oven over medium-high heat, cook the ground beef until browned, breaking it up with a spoon as it cooks (about 5-6 minutes). Drain excess fat if needed.
- Add the diced onion and cook for 3-4 minutes until softened, then add the garlic and cook for another minute until fragrant.
- Stir in the tomato paste and cook for 1 minute, then add the crushed tomatoes, beef broth, Italian seasoning, salt, and pepper. Mix well.
- Add the uncooked pasta to the pot, making sure it's submerged in the liquid. Bring to a boil, then reduce heat to medium-low.
- Cover and simmer for 12-15 minutes, stirring occasionally, until pasta is tender and has absorbed most of the liquid.
- Remove from heat and stir in the Parmesan cheese. Let stand for 2-3 minutes to thicken slightly.
- Serve hot with extra Parmesan cheese and fresh basil if desired.
One-Pot Pasta Bolognese
Ingredients
- ☐
1 pound ground beef (or ground turkey) - ☐
1 medium onion, diced - ☐
4 cloves garlic, minced - ☐
1 (28-ounce) can crushed tomatoes - ☐
2 tablespoons tomato paste - ☐
3 cups beef broth - ☐
12 ounces penne pasta (uncooked) - ☐
2 teaspoons Italian seasoning - ☐
1 teaspoon salt - ☐
½ teaspoon black pepper - ☐
½ cup grated Parmesan cheese, plus more for serving - ☐
Fresh basil for garnish (optional)
Instructions
- In a large, deep skillet or Dutch oven over medium-high heat, cook the ground beef until browned, breaking it up with a spoon as it cooks (about 5-6 minutes). Drain excess fat if needed.
- Add the diced onion and cook for 3-4 minutes until softened, then add the garlic and cook for another minute until fragrant.
- Stir in the tomato paste and cook for 1 minute, then add the crushed tomatoes, beef broth, Italian seasoning, salt, and pepper. Mix well.
- Add the uncooked pasta to the pot, making sure it’s submerged in the liquid. Bring to a boil, then reduce heat to medium-low.
- Cover and simmer for 12-15 minutes, stirring occasionally, until pasta is tender and has absorbed most of the liquid.
- Remove from heat and stir in the Parmesan cheese. Let stand for 2-3 minutes to thicken slightly.
- Serve hot with extra Parmesan cheese and fresh basil if desired.
Broccoli Cheddar One-Pot Pasta
If you’ve got picky eaters at home, this creamy broccoli cheddar pasta might just be the veggie-smuggling miracle you’ve been looking for! The sharp cheddar makes it irresistibly cheesy, while the broccoli sneaks in some nutrition without any complaints. Plus, you can have this on the table in less than 30 minutes—that’s faster than ordering takeout!
Broccoli Cheddar One-Pot Pasta
If you've got picky eaters at home, this creamy broccoli cheddar pasta might just be the veggie-smuggling miracle you've been looking for! The sharp cheddar makes it irresistibly cheesy, while the broccoli sneaks in some nutrition without any complaints. Plus, you can have this on the table in less than 30 minutes—that's faster than ordering takeout!
Ingredients
Method
- Melt the butter in a large pot or deep skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
- Pour in the broth and milk, then add the salt, pepper, mustard powder, and garlic powder. Bring to a gentle boil.
- Add the uncooked pasta and stir well. Return to a boil, then reduce heat to medium and cook for 8 minutes, stirring occasionally.
- Add the broccoli florets and continue cooking for another 4-5 minutes until both the pasta and broccoli are tender.
- Remove from heat and stir in the shredded cheddar cheese, mixing until completely melted and creamy.
- Let the pasta rest for 2-3 minutes to thicken up before serving. The sauce will continue to thicken as it stands.
- Taste and adjust seasonings if needed. Serve hot with extra shredded cheese on top if desired.
Broccoli Cheddar One-Pot Pasta
Ingredients
- ☐
2 tablespoons butter - ☐
3 cloves garlic, minced - ☐
3 cups chicken or vegetable broth - ☐
1½ cups whole milk - ☐
12 ounces short pasta (shells, elbows, or rotini) - ☐
3 cups broccoli florets (fresh or frozen) - ☐
2½ cups shredded sharp cheddar cheese - ☐
1 teaspoon salt - ☐
½ teaspoon black pepper - ☐
¼ teaspoon mustard powder (optional, but adds great flavor) - ☐
Pinch of garlic powder
Instructions
- Melt the butter in a large pot or deep skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
- Pour in the broth and milk, then add the salt, pepper, mustard powder, and garlic powder. Bring to a gentle boil.
- Add the uncooked pasta and stir well. Return to a boil, then reduce heat to medium and cook for 8 minutes, stirring occasionally.
- Add the broccoli florets and continue cooking for another 4-5 minutes until both the pasta and broccoli are tender.
- Remove from heat and stir in the shredded cheddar cheese, mixing until completely melted and creamy.
- Let the pasta rest for 2-3 minutes to thicken up before serving. The sauce will continue to thicken as it stands.
- Taste and adjust seasonings if needed. Serve hot with extra shredded cheese on top if desired.
One-Pot Pasta Alfredo with Chicken
Creamy, dreamy, and absolutely divine—this one-pot chicken Alfredo is restaurant-quality comfort food made easy! The pasta cooks right in the creamy sauce, soaking up all that garlicky, Parmesan goodness while the chicken adds protein to make it a complete meal. Your family won’t believe this luxurious dish came together in just one pot!
One-Pot Pasta Alfredo with Chicken
Creamy, dreamy, and absolutely divine—this one-pot chicken Alfredo is restaurant-quality comfort food made easy! The pasta cooks right in the creamy sauce, soaking up all that garlicky, Parmesan goodness while the chicken adds protein to make it a complete meal. Your family won't believe this luxurious dish came together in just one pot!
Ingredients
Method
- Season the chicken pieces with ½ teaspoon salt and ¼ teaspoon pepper. Heat olive oil in a large, deep skillet or pot over medium-high heat.
- Add the chicken and cook for 5-6 minutes until golden and cooked through. Remove chicken from the pot and set aside on a plate.
- In the same pot, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
- Pour in the chicken broth and heavy cream. Add the remaining salt, pepper, garlic powder, and nutmeg (if using). Stir well and bring to a boil.
- Add the broken fettuccine pasta to the pot, making sure it's submerged in the liquid. Reduce heat to medium and cook for 10-12 minutes, stirring frequently to prevent sticking, until the pasta is tender.
- Return the cooked chicken to the pot and stir to combine. Remove from heat.
- Stir in the grated Parmesan cheese until melted and the sauce is creamy. Let stand for 2-3 minutes to thicken.
- Garnish with fresh parsley and extra Parmesan if desired. Serve immediately while hot and creamy.
One-Pot Pasta Alfredo with Chicken
Ingredients
- ☐
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces - ☐
1 teaspoon salt, divided - ☐
½ teaspoon black pepper, divided - ☐
2 tablespoons olive oil - ☐
3 tablespoons butter - ☐
5 cloves garlic, minced - ☐
3 cups chicken broth - ☐
1 cup heavy cream - ☐
12 ounces fettuccine pasta (broken in half) - ☐
1½ cups grated Parmesan cheese - ☐
½ teaspoon garlic powder - ☐
¼ teaspoon nutmeg (optional) - ☐
Fresh parsley, chopped (for garnish)
Instructions
- Season the chicken pieces with ½ teaspoon salt and ¼ teaspoon pepper. Heat olive oil in a large, deep skillet or pot over medium-high heat.
- Add the chicken and cook for 5-6 minutes until golden and cooked through. Remove chicken from the pot and set aside on a plate.
- In the same pot, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
- Pour in the chicken broth and heavy cream. Add the remaining salt, pepper, garlic powder, and nutmeg (if using). Stir well and bring to a boil.
- Add the broken fettuccine pasta to the pot, making sure it’s submerged in the liquid. Reduce heat to medium and cook for 10-12 minutes, stirring frequently to prevent sticking, until the pasta is tender.
- Return the cooked chicken to the pot and stir to combine. Remove from heat.
- Stir in the grated Parmesan cheese until melted and the sauce is creamy. Let stand for 2-3 minutes to thicken.
- Garnish with fresh parsley and extra Parmesan if desired. Serve immediately while hot and creamy.
Mediterranean One-Pot Pasta with Olives
Transport your taste buds straight to the Mediterranean with this incredibly flavorful one-pot wonder! Loaded with briny olives, sun-dried tomatoes, and fresh herbs, this pasta is proof that weeknight dinners don’t have to be boring. Plus, cleanup is a breeze—we’re talking one pot, mama!
Mediterranean One-Pot Pasta with Olives
Transport your taste buds straight to the Mediterranean with this incredibly flavorful one-pot wonder! Loaded with briny olives, sun-dried tomatoes, and fresh herbs, this pasta is proof that weeknight dinners don't have to be boring. Plus, cleanup is a breeze—we're talking one pot, mama!
Ingredients
Method
- Heat olive oil in a large, deep pot or Dutch oven over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
- Add the cherry tomatoes, sun-dried tomatoes, and olives. Cook for 3-4 minutes until the cherry tomatoes start to soften.
- Pour in the vegetable broth and add the dried oregano, red pepper flakes, salt, and black pepper. Bring to a boil.
- Add the penne pasta, stirring to ensure it's submerged in the liquid. Reduce heat to medium and cook for 12-15 minutes, stirring occasionally, until pasta is al dente and most of the liquid has been absorbed.
- Stir in the fresh spinach and cook for 1-2 minutes until wilted.
- Remove from heat and top with crumbled feta cheese and fresh basil. Serve immediately and enjoy!
Mediterranean One-Pot Pasta with Olives
Ingredients
- ☐
12 oz penne pasta - ☐
3 tablespoons olive oil - ☐
4 cloves garlic, minced - ☐
1 pint cherry tomatoes, halved - ☐
½ cup sun-dried tomatoes, chopped - ☐
1 cup Kalamata olives, pitted and halved - ☐
3 cups vegetable broth - ☐
1 teaspoon dried oregano - ☐
½ teaspoon red pepper flakes - ☐
Salt and black pepper to taste - ☐
½ cup crumbled feta cheese - ☐
¼ cup fresh basil, chopped - ☐
2 cups fresh spinach
Instructions
- Heat olive oil in a large, deep pot or Dutch oven over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
- Add the cherry tomatoes, sun-dried tomatoes, and olives. Cook for 3-4 minutes until the cherry tomatoes start to soften.
- Pour in the vegetable broth and add the dried oregano, red pepper flakes, salt, and black pepper. Bring to a boil.
- Add the penne pasta, stirring to ensure it’s submerged in the liquid. Reduce heat to medium and cook for 12-15 minutes, stirring occasionally, until pasta is al dente and most of the liquid has been absorbed.
- Stir in the fresh spinach and cook for 1-2 minutes until wilted.
- Remove from heat and top with crumbled feta cheese and fresh basil. Serve immediately and enjoy!
Buffalo Chicken One-Pot Pasta
Calling all buffalo chicken lovers! This creamy, spicy pasta combines everything you love about buffalo wings with the comfort of a hearty pasta dinner. It’s got just the right amount of kick (but you can totally dial it up or down to suit your family’s taste buds). Game day dinner sorted!
Buffalo Chicken One-Pot Pasta
Calling all buffalo chicken lovers! This creamy, spicy pasta combines everything you love about buffalo wings with the comfort of a hearty pasta dinner. It's got just the right amount of kick (but you can totally dial it up or down to suit your family's taste buds). Game day dinner sorted!
Ingredients
Method
- Melt butter in a large pot or Dutch oven over medium-high heat. Season chicken pieces with salt and pepper, then add to the pot. Cook for 5-6 minutes until chicken is browned and cooked through. Remove chicken and set aside.
- In the same pot, add diced onion and celery. Sauté for 3-4 minutes until softened. Add garlic and cook for another minute.
- Add the pasta, chicken broth, and buffalo sauce to the pot. Stir well and bring to a boil.
- Reduce heat to medium and simmer for 12-14 minutes, stirring frequently, until pasta is tender and most of the liquid has been absorbed.
- Return the cooked chicken to the pot. Stir in heavy cream and cheddar cheese until the cheese melts and the sauce becomes creamy.
- Top with crumbled blue cheese and sliced green onions. Serve hot with extra buffalo sauce on the side for those who like it extra spicy!
Buffalo Chicken One-Pot Pasta
Ingredients
- ☐
1 lb boneless, skinless chicken breasts, cut into bite-sized pieces - ☐
2 tablespoons butter - ☐
1 small onion, diced - ☐
3 cloves garlic, minced - ☐
12 oz rotini pasta - ☐
2½ cups chicken broth - ☐
½ cup buffalo sauce (Frank’s RedHot or your favorite) - ☐
1 cup heavy cream - ☐
1 cup shredded cheddar cheese - ☐
½ cup crumbled blue cheese (optional, but highly recommended!) - ☐
Salt and black pepper to taste - ☐
2 celery stalks, diced - ☐
2 green onions, sliced (for garnish)
Instructions
- Melt butter in a large pot or Dutch oven over medium-high heat. Season chicken pieces with salt and pepper, then add to the pot. Cook for 5-6 minutes until chicken is browned and cooked through. Remove chicken and set aside.
- In the same pot, add diced onion and celery. Sauté for 3-4 minutes until softened. Add garlic and cook for another minute.
- Add the pasta, chicken broth, and buffalo sauce to the pot. Stir well and bring to a boil.
- Reduce heat to medium and simmer for 12-14 minutes, stirring frequently, until pasta is tender and most of the liquid has been absorbed.
- Return the cooked chicken to the pot. Stir in heavy cream and cheddar cheese until the cheese melts and the sauce becomes creamy.
- Top with crumbled blue cheese and sliced green onions. Serve hot with extra buffalo sauce on the side for those who like it extra spicy!
One-Pot Pasta with Mushrooms and Cream
This rich and creamy mushroom pasta is pure comfort food at its finest. Earthy mushrooms swimming in a velvety cream sauce with perfectly cooked pasta—it’s the kind of dinner that makes everyone think you spent hours in the kitchen. Our little secret? It’s ready in under 30 minutes!
One-Pot Pasta with Mushrooms and Cream
This rich and creamy mushroom pasta is pure comfort food at its finest. Earthy mushrooms swimming in a velvety cream sauce with perfectly cooked pasta—it's the kind of dinner that makes everyone think you spent hours in the kitchen. Our little secret? It's ready in under 30 minutes!
Ingredients
Method
- Heat butter and olive oil in a large, deep skillet or pot over medium-high heat. Add sliced mushrooms and cook for 6-8 minutes until golden brown and their moisture has evaporated. Don't stir too often—let them get nice and caramelized!
- Add chopped shallot and cook for 2 minutes until softened. Stir in garlic and thyme, cooking for another minute until fragrant.
- If using white wine, pour it in now and let it simmer for 2 minutes to cook off the alcohol.
- Add the pasta and broth to the pot, making sure the pasta is mostly submerged. Season with salt and pepper. Bring to a boil, then reduce to a simmer.
- Cook for 10-12 minutes, stirring frequently, until pasta is al dente and most of the liquid has been absorbed.
- Reduce heat to low and stir in heavy cream, Parmesan cheese, and nutmeg (if using). Stir until the sauce is creamy and the cheese has melted completely.
- Taste and adjust seasoning if needed. Garnish with fresh parsley and extra Parmesan. Serve immediately and watch it disappear!
One-Pot Pasta with Mushrooms and Cream
Ingredients
- ☐
2 tablespoons butter - ☐
1 tablespoon olive oil - ☐
1 lb mixed mushrooms (cremini, button, shiitake), sliced - ☐
4 cloves garlic, minced - ☐
1 small shallot, finely chopped - ☐
12 oz fettuccine or linguine pasta - ☐
3 cups vegetable or chicken broth - ☐
1 cup heavy cream - ☐
¾ cup grated Parmesan cheese - ☐
1 teaspoon dried thyme - ☐
¼ cup white wine (optional, but adds great flavor) - ☐
Salt and black pepper to taste - ☐
2 tablespoons fresh parsley, chopped - ☐
½ teaspoon nutmeg (optional, but really elevates the dish)
Instructions
- Heat butter and olive oil in a large, deep skillet or pot over medium-high heat. Add sliced mushrooms and cook for 6-8 minutes until golden brown and their moisture has evaporated. Don’t stir too often—let them get nice and caramelized!
- Add chopped shallot and cook for 2 minutes until softened. Stir in garlic and thyme, cooking for another minute until fragrant.
- If using white wine, pour it in now and let it simmer for 2 minutes to cook off the alcohol.
- Add the pasta and broth to the pot, making sure the pasta is mostly submerged. Season with salt and pepper. Bring to a boil, then reduce to a simmer.
- Cook for 10-12 minutes, stirring frequently, until pasta is al dente and most of the liquid has been absorbed.
- Reduce heat to low and stir in heavy cream, Parmesan cheese, and nutmeg (if using). Stir until the sauce is creamy and the cheese has melted completely.
- Taste and adjust seasoning if needed. Garnish with fresh parsley and extra Parmesan. Serve immediately and watch it disappear!
Pesto and Cherry Tomato One-Pot Pasta
This vibrant, flavor-packed pasta is pure weeknight magic! The cherry tomatoes burst into a beautiful sauce while everything cooks together, and the fresh basil pesto at the end takes it over the top. It’s like a little taste of summer, even on the busiest Tuesday evening.
Pesto and Cherry Tomato One-Pot Pasta
This vibrant, flavor-packed pasta is pure weeknight magic! The cherry tomatoes burst into a beautiful sauce while everything cooks together, and the fresh basil pesto at the end takes it over the top. It's like a little taste of summer, even on the busiest Tuesday evening.
Ingredients
Method
- Heat olive oil in a large, deep skillet or pot over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
- Add the pasta, cherry tomatoes, and broth to the pot. Stir everything together and bring to a boil.
- Reduce heat to medium and cook, stirring occasionally, for 12-15 minutes until pasta is al dente and most of the liquid has been absorbed.
- Remove from heat and stir in the pesto and Parmesan cheese until everything is well combined and creamy.
- Season with salt and pepper to taste. Garnish with fresh basil leaves and extra Parmesan if desired. Serve immediately!
Pesto and Cherry Tomato One-Pot Pasta
Ingredients
- ☐
12 oz penne or rigatoni pasta - ☐
2 cups cherry tomatoes, halved - ☐
4 cups vegetable or chicken broth - ☐
1/2 cup basil pesto (store-bought or homemade) - ☐
4 cloves garlic, minced - ☐
2 tablespoons olive oil - ☐
1/2 cup grated Parmesan cheese - ☐
Salt and black pepper to taste - ☐
Fresh basil leaves for garnish
Instructions
- Heat olive oil in a large, deep skillet or pot over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
- Add the pasta, cherry tomatoes, and broth to the pot. Stir everything together and bring to a boil.
- Reduce heat to medium and cook, stirring occasionally, for 12-15 minutes until pasta is al dente and most of the liquid has been absorbed.
- Remove from heat and stir in the pesto and Parmesan cheese until everything is well combined and creamy.
- Season with salt and pepper to taste. Garnish with fresh basil leaves and extra Parmesan if desired. Serve immediately!
One-Pot Pasta with Italian Sausage
When you need serious comfort food without serious cleanup, this hearty pasta delivers! The Italian sausage creates the most incredible flavor base, and everything cooks together in one pot for maximum deliciousness and minimum dishes. Your family will think you spent hours on this one!
One-Pot Pasta with Italian Sausage
When you need serious comfort food without serious cleanup, this hearty pasta delivers! The Italian sausage creates the most incredible flavor base, and everything cooks together in one pot for maximum deliciousness and minimum dishes. Your family will think you spent hours on this one!
Ingredients
Method
- In a large, deep skillet or Dutch oven over medium-high heat, cook the Italian sausage, breaking it up with a wooden spoon, until browned and cooked through, about 5-7 minutes.
- Add the diced onion and bell pepper to the pot and cook for 3-4 minutes until softened. Add garlic and cook for 1 minute more.
- Stir in the Italian seasoning and red pepper flakes (if using), then add the crushed tomatoes and chicken broth. Bring to a boil.
- Add the pasta to the pot and stir well. Reduce heat to medium and simmer, stirring occasionally, for 12-14 minutes until pasta is tender and sauce has thickened.
- Season with salt and pepper to taste. Sprinkle mozzarella cheese over the top, cover with a lid for 2 minutes to melt the cheese, then garnish with fresh parsley and serve hot!
One-Pot Pasta with Italian Sausage
Ingredients
- ☐
1 lb Italian sausage (mild or spicy), casings removed - ☐
12 oz rotini or penne pasta - ☐
1 can (28 oz) crushed tomatoes - ☐
3 cups chicken broth - ☐
1 medium onion, diced - ☐
1 red bell pepper, diced - ☐
4 cloves garlic, minced - ☐
2 teaspoons Italian seasoning - ☐
1/2 teaspoon red pepper flakes (optional) - ☐
1 cup shredded mozzarella cheese - ☐
Fresh parsley, chopped (for garnish) - ☐
Salt and black pepper to taste
Instructions
- In a large, deep skillet or Dutch oven over medium-high heat, cook the Italian sausage, breaking it up with a wooden spoon, until browned and cooked through, about 5-7 minutes.
- Add the diced onion and bell pepper to the pot and cook for 3-4 minutes until softened. Add garlic and cook for 1 minute more.
- Stir in the Italian seasoning and red pepper flakes (if using), then add the crushed tomatoes and chicken broth. Bring to a boil.
- Add the pasta to the pot and stir well. Reduce heat to medium and simmer, stirring occasionally, for 12-14 minutes until pasta is tender and sauce has thickened.
- Season with salt and pepper to taste. Sprinkle mozzarella cheese over the top, cover with a lid for 2 minutes to melt the cheese, then garnish with fresh parsley and serve hot!
Caprese One-Pot Pasta with Mozzarella
Don't lose this article. Enter your email below, and I'll send it to you right now. Plus a little encouragement and inspiration from me, straight to your inbox.
All the flavors of a classic Caprese salad meet pasta in this dreamy one-pot wonder! Fresh mozzarella gets all melty and gorgeous, the tomatoes burst with sweetness, and the fresh basil at the end? Chef’s kiss! It’s light, fresh, and ready in less than 30 minutes.
Caprese One-Pot Pasta with Mozzarella
All the flavors of a classic Caprese salad meet pasta in this dreamy one-pot wonder! Fresh mozzarella gets all melty and gorgeous, the tomatoes burst with sweetness, and the fresh basil at the end? Chef's kiss! It's light, fresh, and ready in less than 30 minutes.
Ingredients
Method
- Heat olive oil in a large, wide pot or deep skillet over medium heat. Add the sliced garlic and sauté for 1-2 minutes until fragrant but not browned.
- Add the halved cherry tomatoes and oregano, stirring for 2-3 minutes until tomatoes begin to soften slightly.
- Pour in the vegetable broth and bring to a boil. Add the pasta, making sure it's submerged in the liquid. Stir gently.
- Cook for 8-10 minutes, stirring occasionally, until pasta is al dente and most of the liquid has been absorbed. The pasta will continue to soak up liquid as it sits.
- Remove from heat and immediately stir in the fresh mozzarella cubes and torn basil. Season with salt and pepper to taste. The cheese will start to melt into creamy pockets of goodness!
- Drizzle with balsamic glaze and top with additional fresh basil and Parmesan cheese if desired. Serve warm and watch it disappear!
Caprese One-Pot Pasta with Mozzarella
Ingredients
- ☐
12 oz angel hair or linguine pasta - ☐
3 cups cherry or grape tomatoes, halved - ☐
8 oz fresh mozzarella cheese, cut into small cubes - ☐
4 cups vegetable broth - ☐
4 cloves garlic, thinly sliced - ☐
3 tablespoons olive oil - ☐
1 cup fresh basil leaves, torn or chopped - ☐
2 tablespoons balsamic glaze - ☐
1/2 teaspoon dried oregano - ☐
Salt and black pepper to taste - ☐
Grated Parmesan cheese for serving (optional)
Instructions
- Heat olive oil in a large, wide pot or deep skillet over medium heat. Add the sliced garlic and sauté for 1-2 minutes until fragrant but not browned.
- Add the halved cherry tomatoes and oregano, stirring for 2-3 minutes until tomatoes begin to soften slightly.
- Pour in the vegetable broth and bring to a boil. Add the pasta, making sure it’s submerged in the liquid. Stir gently.
- Cook for 8-10 minutes, stirring occasionally, until pasta is al dente and most of the liquid has been absorbed. The pasta will continue to soak up liquid as it sits.
- Remove from heat and immediately stir in the fresh mozzarella cubes and torn basil. Season with salt and pepper to taste. The cheese will start to melt into creamy pockets of goodness!
- Drizzle with balsamic glaze and top with additional fresh basil and Parmesan cheese if desired. Serve warm and watch it disappear!
One-Pot Pasta with Bacon and Peas
One-Pot Pasta with Bacon and Peas
This is comfort food at its finest, mama! The salty bacon combined with sweet peas creates the perfect balance, and your kids will actually eat their vegetables (trust me on this one). Plus, everything cooks in one pot, which means less cleanup and more time to put your feet up.
Ingredients
Method
- In a large pot or Dutch oven over medium heat, cook the chopped bacon until crispy, about 6-8 minutes. Remove bacon with a slotted spoon and set aside, leaving about 2 tablespoons of bacon fat in the pot.
- Add the diced onion to the pot and sauté in the bacon fat for 3-4 minutes until softened. Add garlic and cook for another minute until fragrant.
- Add the dry pasta, chicken broth, and heavy cream to the pot. Stir well and bring to a boil.
- Reduce heat to medium-low, cover, and simmer for 12-15 minutes, stirring occasionally to prevent sticking, until pasta is al dente and most of the liquid is absorbed.
- Stir in the frozen peas and cook for 2-3 minutes until heated through.
- Remove from heat and stir in the Parmesan cheese and half of the cooked bacon. Season with salt and pepper to taste.
- Serve immediately, topped with remaining bacon and fresh parsley if desired.
This is comfort food at its finest, mama! The salty bacon combined with sweet peas creates the perfect balance, and your kids will actually eat their vegetables (trust me on this one). Plus, everything cooks in one pot, which means less cleanup and more time to put your feet up.
One-Pot Pasta with Bacon and Peas
Ingredients
- ☐
8 slices bacon, chopped - ☐
1 medium onion, diced - ☐
3 cloves garlic, minced - ☐
12 oz penne pasta - ☐
3 cups chicken broth - ☐
1 cup heavy cream - ☐
2 cups frozen peas - ☐
1 cup grated Parmesan cheese - ☐
Salt and black pepper to taste - ☐
Fresh parsley for garnish (optional)
Instructions
- In a large pot or Dutch oven over medium heat, cook the chopped bacon until crispy, about 6-8 minutes. Remove bacon with a slotted spoon and set aside, leaving about 2 tablespoons of bacon fat in the pot.
- Add the diced onion to the pot and sauté in the bacon fat for 3-4 minutes until softened. Add garlic and cook for another minute until fragrant.
- Add the dry pasta, chicken broth, and heavy cream to the pot. Stir well and bring to a boil.
- Reduce heat to medium-low, cover, and simmer for 12-15 minutes, stirring occasionally to prevent sticking, until pasta is al dente and most of the liquid is absorbed.
- Stir in the frozen peas and cook for 2-3 minutes until heated through.
- Remove from heat and stir in the Parmesan cheese and half of the cooked bacon. Season with salt and pepper to taste.
- Serve immediately, topped with remaining bacon and fresh parsley if desired.
Creamy Tuscan One-Pot Pasta
Creamy Tuscan One-Pot Pasta
Transport yourself to Italy without leaving your kitchen (or dealing with a mountain of dishes). This creamy, dreamy pasta is loaded with sun-dried tomatoes, spinach, and Italian flavors that'll make your family think you spent hours cooking. It's our little secret that it only took 25 minutes!
Ingredients
Method
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Season chicken pieces with salt and pepper, then add to the pot and cook for 5-6 minutes until golden brown and cooked through. Remove chicken and set aside.
- In the same pot, add minced garlic and cook for 30 seconds until fragrant. Add sun-dried tomatoes, Italian seasoning, and red pepper flakes (if using), and stir for another minute.
- Pour in the dry pasta and chicken broth. Stir well, scraping up any browned bits from the bottom of the pot.
- Bring to a boil, then reduce heat to medium and simmer uncovered for 10-12 minutes, stirring frequently, until pasta is almost al dente.
- Reduce heat to low and stir in the heavy cream. Let simmer for 2-3 minutes until the sauce thickens slightly.
- Add the chopped spinach and cooked chicken back to the pot. Stir until the spinach wilts, about 1-2 minutes.
- Remove from heat and stir in Parmesan cheese. Taste and adjust seasoning with salt and pepper as needed. Garnish with fresh basil and serve immediately.
Transport yourself to Italy without leaving your kitchen (or dealing with a mountain of dishes). This creamy, dreamy pasta is loaded with sun-dried tomatoes, spinach, and Italian flavors that’ll make your family think you spent hours cooking. It’s our little secret that it only took 25 minutes!
Creamy Tuscan One-Pot Pasta
Ingredients
- ☐
2 tablespoons olive oil - ☐
1 lb boneless, skinless chicken breasts, cut into bite-sized pieces - ☐
4 cloves garlic, minced - ☐
1/2 cup sun-dried tomatoes, chopped - ☐
1 teaspoon Italian seasoning - ☐
1/2 teaspoon red pepper flakes (optional) - ☐
16 oz penne or fusilli pasta - ☐
4 cups chicken broth - ☐
1 cup heavy cream - ☐
3 cups fresh spinach, roughly chopped - ☐
1 cup grated Parmesan cheese - ☐
Salt and black pepper to taste - ☐
Fresh basil for garnish (optional)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Season chicken pieces with salt and pepper, then add to the pot and cook for 5-6 minutes until golden brown and cooked through. Remove chicken and set aside.
- In the same pot, add minced garlic and cook for 30 seconds until fragrant. Add sun-dried tomatoes, Italian seasoning, and red pepper flakes (if using), and stir for another minute.
- Pour in the dry pasta and chicken broth. Stir well, scraping up any browned bits from the bottom of the pot.
- Bring to a boil, then reduce heat to medium and simmer uncovered for 10-12 minutes, stirring frequently, until pasta is almost al dente.
- Reduce heat to low and stir in the heavy cream. Let simmer for 2-3 minutes until the sauce thickens slightly.
- Add the chopped spinach and cooked chicken back to the pot. Stir until the spinach wilts, about 1-2 minutes.
- Remove from heat and stir in Parmesan cheese. Taste and adjust seasoning with salt and pepper as needed. Garnish with fresh basil and serve immediately.
One-Pot Pasta with Roasted Red Peppers
One-Pot Pasta with Roasted Red Peppers
If you're looking for a pop of color and flavor on those dreary weeknights, this is your answer! The roasted red peppers create this gorgeous, silky sauce that's both elegant and comforting. Best part? You can use jarred peppers and nobody will know the difference!
Ingredients
Method
- Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion and sauté for 4-5 minutes until soft and translucent.
- Add minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.
- Reserve about 1/4 cup of the chopped roasted red peppers for garnish. Add the remaining peppers to the pot along with the diced tomatoes, smoked paprika, and dried oregano. Stir well and cook for 2-3 minutes.
- Add the dry pasta and vegetable broth to the pot. Stir to combine, making sure the pasta is submerged.
- Bring to a boil, then reduce heat to medium-low. Cover and simmer for 12-14 minutes, stirring every few minutes to prevent sticking, until pasta is al dente and most of the liquid is absorbed.
- Stir in the heavy cream, Parmesan cheese, and goat cheese. Mix until the cheeses are melted and the sauce is creamy.
- Add the fresh spinach or arugula and stir until just wilted, about 1 minute. Season with salt and pepper to taste.
- Serve immediately, topped with reserved roasted red peppers and fresh basil leaves.
If you’re looking for a pop of color and flavor on those dreary weeknights, this is your answer! The roasted red peppers create this gorgeous, silky sauce that’s both elegant and comforting. Best part? You can use jarred peppers and nobody will know the difference!
One-Pot Pasta with Roasted Red Peppers
Ingredients
- ☐
3 tablespoons olive oil - ☐
1 medium onion, diced - ☐
4 cloves garlic, minced - ☐
1 jar (12 oz) roasted red peppers, drained and chopped - ☐
1 can (14.5 oz) diced tomatoes with juice - ☐
1 teaspoon smoked paprika - ☐
1/2 teaspoon dried oregano - ☐
12 oz rigatoni or penne pasta - ☐
3 1/2 cups vegetable broth - ☐
1/2 cup heavy cream or half-and-half - ☐
1/2 cup grated Parmesan cheese - ☐
4 oz goat cheese or cream cheese, crumbled - ☐
2 cups fresh baby spinach or arugula - ☐
Salt and black pepper to taste - ☐
Fresh basil leaves for garnish
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion and sauté for 4-5 minutes until soft and translucent.
- Add minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.
- Reserve about 1/4 cup of the chopped roasted red peppers for garnish. Add the remaining peppers to the pot along with the diced tomatoes, smoked paprika, and dried oregano. Stir well and cook for 2-3 minutes.
- Add the dry pasta and vegetable broth to the pot. Stir to combine, making sure the pasta is submerged.
- Bring to a boil, then reduce heat to medium-low. Cover and simmer for 12-14 minutes, stirring every few minutes to prevent sticking, until pasta is al dente and most of the liquid is absorbed.
- Stir in the heavy cream, Parmesan cheese, and goat cheese. Mix until the cheeses are melted and the sauce is creamy.
- Add the fresh spinach or arugula and stir until just wilted, about 1 minute. Season with salt and pepper to taste.
- Serve immediately, topped with reserved roasted red peppers and fresh basil leaves.
Sun-Dried Tomato One-Pot Pasta
This Mediterranean-inspired pasta is bursting with flavor from sun-dried tomatoes, garlic, and fresh basil. It’s one of those weeknight winners that tastes like you spent way more time on it than you actually did! Plus, the sun-dried tomatoes add such a rich, tangy flavor that even picky eaters tend to love.
Sun-Dried Tomato One-Pot Pasta
This Mediterranean-inspired pasta is bursting with flavor from sun-dried tomatoes, garlic, and fresh basil. It's one of those weeknight winners that tastes like you spent way more time on it than you actually did! Plus, the sun-dried tomatoes add such a rich, tangy flavor that even picky eaters tend to love.
Ingredients
Method
- Heat olive oil in a large pot or deep skillet over medium heat. Add minced garlic and cook for 1 minute until fragrant.
- Add the sun-dried tomatoes and red pepper flakes (if using), stirring for another minute.
- Pour in the vegetable broth and bring to a boil. Add the penne pasta, stirring to ensure it's submerged.
- Reduce heat to medium and cook for 12-15 minutes, stirring occasionally, until pasta is almost al dente and most liquid is absorbed.
- Stir in the heavy cream, spinach, and Parmesan cheese. Cook for 2-3 more minutes until spinach wilts and sauce thickens.
- Season with salt and pepper to taste, garnish with fresh basil, and serve immediately.
Sun-Dried Tomato One-Pot Pasta
Ingredients
- ☐
12 oz penne pasta - ☐
1 cup sun-dried tomatoes in oil, drained and chopped - ☐
4 cloves garlic, minced - ☐
3 cups vegetable broth - ☐
1 cup heavy cream - ☐
1 cup fresh spinach - ☐
1/2 cup grated Parmesan cheese - ☐
2 tablespoons olive oil - ☐
1/4 cup fresh basil, chopped - ☐
Salt and pepper to taste - ☐
1/2 teaspoon red pepper flakes (optional)
Instructions
- Heat olive oil in a large pot or deep skillet over medium heat. Add minced garlic and cook for 1 minute until fragrant.
- Add the sun-dried tomatoes and red pepper flakes (if using), stirring for another minute.
- Pour in the vegetable broth and bring to a boil. Add the penne pasta, stirring to ensure it’s submerged.
- Reduce heat to medium and cook for 12-15 minutes, stirring occasionally, until pasta is almost al dente and most liquid is absorbed.
- Stir in the heavy cream, spinach, and Parmesan cheese. Cook for 2-3 more minutes until spinach wilts and sauce thickens.
- Season with salt and pepper to taste, garnish with fresh basil, and serve immediately.
One-Pot Pasta with White Wine Sauce
Looking to add a little elegance to your weeknight dinner? This white wine pasta is sophisticated enough for date night but easy enough for Tuesday! The wine creates the most delicious, silky sauce that clings to every strand of pasta—and don’t worry, the alcohol cooks off completely.
One-Pot Pasta with White Wine Sauce
Looking to add a little elegance to your weeknight dinner? This white wine pasta is sophisticated enough for date night but easy enough for Tuesday! The wine creates the most delicious, silky sauce that clings to every strand of pasta—and don't worry, the alcohol cooks off completely.
Ingredients
Method
- Heat olive oil and 1 tablespoon butter in a large, deep skillet over medium heat. Add sliced garlic and cook for 1-2 minutes until fragrant but not browned.
- Add the cherry tomatoes and cook for 2-3 minutes until they begin to soften.
- Pour in the white wine and let it simmer for 2 minutes to reduce slightly and cook off the alcohol.
- Add the chicken broth and bring to a boil. Add the pasta, breaking in half if needed to fit, and stir well.
- Cook for 10-12 minutes, stirring frequently, until pasta is al dente and most of the liquid has been absorbed.
- Stir in the heavy cream, remaining butter, Parmesan cheese, and lemon zest. Toss until creamy and well combined.
- Season with salt and pepper, garnish with fresh parsley, and serve immediately.
One-Pot Pasta with White Wine Sauce
Ingredients
- ☐
12 oz linguine or spaghetti - ☐
1 cup dry white wine (Pinot Grigio or Sauvignon Blanc) - ☐
2 1/2 cups chicken broth - ☐
5 cloves garlic, thinly sliced - ☐
1/2 cup heavy cream - ☐
3 tablespoons butter - ☐
2 tablespoons olive oil - ☐
1 cup cherry tomatoes, halved - ☐
1/2 cup grated Parmesan cheese - ☐
1/4 cup fresh parsley, chopped - ☐
Zest of 1 lemon - ☐
Salt and black pepper to taste
Instructions
- Heat olive oil and 1 tablespoon butter in a large, deep skillet over medium heat. Add sliced garlic and cook for 1-2 minutes until fragrant but not browned.
- Add the cherry tomatoes and cook for 2-3 minutes until they begin to soften.
- Pour in the white wine and let it simmer for 2 minutes to reduce slightly and cook off the alcohol.
- Add the chicken broth and bring to a boil. Add the pasta, breaking in half if needed to fit, and stir well.
- Cook for 10-12 minutes, stirring frequently, until pasta is al dente and most of the liquid has been absorbed.
- Stir in the heavy cream, remaining butter, Parmesan cheese, and lemon zest. Toss until creamy and well combined.
- Season with salt and pepper, garnish with fresh parsley, and serve immediately.
Cheesy Chicken Enchilada One-Pot Pasta
If your family loves Mexican food, this recipe is about to become a regular in your rotation! It’s got all those cozy enchilada flavors—tender chicken, melty cheese, and a hint of spice—but in an easy pasta form that the kids will devour. Bonus: it’s ready in under 30 minutes, which is a lifesaver on those crazy weeknights!
Cheesy Chicken Enchilada One-Pot Pasta
If your family loves Mexican food, this recipe is about to become a regular in your rotation! It's got all those cozy enchilada flavors—tender chicken, melty cheese, and a hint of spice—but in an easy pasta form that the kids will devour. Bonus: it's ready in under 30 minutes, which is a lifesaver on those crazy weeknights!
Ingredients
Method
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the diced chicken and season with salt, pepper, cumin, and chili powder. Cook for 5-6 minutes until chicken is browned and nearly cooked through.
- Add the diced onion and garlic to the pot and cook for 2-3 minutes until onion is softened.
- Pour in the enchilada sauce, diced tomatoes with green chiles, and chicken broth. Stir well and bring to a boil.
- Add the pasta and stir to combine. Reduce heat to medium and cook for 10-12 minutes, stirring occasionally, until pasta is tender.
- Stir in the black beans and corn, cooking for 2 more minutes until heated through.
- Remove from heat and stir in the cream cheese cubes until melted. Add 1 1/2 cups of the shredded cheese and stir until combined.
- Top with remaining cheese, cover for 2-3 minutes to melt, then serve with your favorite toppings like sour cream, cilantro, avocado, or jalapeños.
Cheesy Chicken Enchilada One-Pot Pasta
Ingredients
- ☐
1 lb boneless, skinless chicken breasts, diced - ☐
12 oz rotini or penne pasta - ☐
1 can (10 oz) red enchilada sauce - ☐
1 can (14.5 oz) diced tomatoes with green chiles - ☐
2 cups chicken broth - ☐
1 cup frozen corn kernels - ☐
1 can (15 oz) black beans, drained and rinsed - ☐
2 cups shredded Mexican blend cheese - ☐
1/2 cup cream cheese, cubed - ☐
1 medium onion, diced - ☐
2 cloves garlic, minced - ☐
1 tablespoon olive oil - ☐
1 teaspoon cumin - ☐
1 teaspoon chili powder - ☐
Salt and pepper to taste - ☐
Optional toppings: sour cream, cilantro, diced avocado, sliced jalapeños
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the diced chicken and season with salt, pepper, cumin, and chili powder. Cook for 5-6 minutes until chicken is browned and nearly cooked through.
- Add the diced onion and garlic to the pot and cook for 2-3 minutes until onion is softened.
- Pour in the enchilada sauce, diced tomatoes with green chiles, and chicken broth. Stir well and bring to a boil.
- Add the pasta and stir to combine. Reduce heat to medium and cook for 10-12 minutes, stirring occasionally, until pasta is tender.
- Stir in the black beans and corn, cooking for 2 more minutes until heated through.
- Remove from heat and stir in the cream cheese cubes until melted. Add 1 1/2 cups of the shredded cheese and stir until combined.
- Top with remaining cheese, cover for 2-3 minutes to melt, then serve with your favorite toppings like sour cream, cilantro, avocado, or jalapeños.
One-Pot Pasta with Zucchini and Garlic
This light and fresh pasta is perfect for those nights when you need something quick but still want to sneak in some veggies. The zucchini practically melts into the pasta, and your kids might not even notice they’re eating their greens! It’s one of those recipes you’ll come back to again and again when you need dinner on the table fast.
One-Pot Pasta with Zucchini and Garlic
This light and fresh pasta is perfect for those nights when you need something quick but still want to sneak in some veggies. The zucchini practically melts into the pasta, and your kids might not even notice they're eating their greens! It's one of those recipes you'll come back to again and again when you need dinner on the table fast.
Ingredients
Method
- Heat olive oil in a large pot over medium heat. Add minced garlic and red pepper flakes, cooking for about 1 minute until fragrant.
- Add the diced zucchini to the pot and sauté for 3-4 minutes until slightly softened.
- Pour in the vegetable broth and water, then bring to a boil.
- Add the pasta and stir well. Reduce heat to medium and cook for 12-15 minutes, stirring occasionally, until pasta is tender and most of the liquid is absorbed.
- Remove from heat and stir in Parmesan cheese. Season with salt and pepper to taste.
- Let sit for 2-3 minutes to thicken, then garnish with fresh basil and serve immediately.
One-Pot Pasta with Zucchini and Garlic
Ingredients
- ☐
12 oz penne pasta - ☐
3 medium zucchini, diced - ☐
6 cloves garlic, minced - ☐
3 cups vegetable broth - ☐
1 cup water - ☐
3 tablespoons olive oil - ☐
1/2 cup grated Parmesan cheese - ☐
1/4 teaspoon red pepper flakes - ☐
Salt and pepper to taste - ☐
Fresh basil for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add minced garlic and red pepper flakes, cooking for about 1 minute until fragrant.
- Add the diced zucchini to the pot and sauté for 3-4 minutes until slightly softened.
- Pour in the vegetable broth and water, then bring to a boil.
- Add the pasta and stir well. Reduce heat to medium and cook for 12-15 minutes, stirring occasionally, until pasta is tender and most of the liquid is absorbed.
- Remove from heat and stir in Parmesan cheese. Season with salt and pepper to taste.
- Let sit for 2-3 minutes to thicken, then garnish with fresh basil and serve immediately.
Greek Feta and Spinach One-Pot Pasta
Transport your taste buds to the Mediterranean with this creamy, tangy pasta that’s bursting with flavor! The feta cheese melts into the sauce creating the most amazing creamy texture, and the spinach adds a pop of color and nutrition. Even picky eaters tend to love this one—I’ve seen it happen time and time again!
Greek Feta and Spinach One-Pot Pasta
Transport your taste buds to the Mediterranean with this creamy, tangy pasta that's bursting with flavor! The feta cheese melts into the sauce creating the most amazing creamy texture, and the spinach adds a pop of color and nutrition. Even picky eaters tend to love this one—I've seen it happen time and time again!
Ingredients
Method
- Heat olive oil in a large pot over medium heat. Add garlic and cook for 1 minute until fragrant.
- Add chicken broth, cherry tomatoes, oregano, and black pepper. Bring to a boil.
- Add the pasta and stir. Cook for 10-12 minutes, stirring occasionally, until pasta is al dente.
- Stir in the fresh spinach and cook for 2 minutes until wilted.
- Reduce heat to low and add heavy cream and half of the feta cheese. Stir until creamy.
- Remove from heat and stir in lemon juice. Taste and adjust salt if needed.
- Serve topped with remaining feta cheese.
Greek Feta and Spinach One-Pot Pasta
Ingredients
- ☐
12 oz rotini pasta - ☐
5 oz fresh baby spinach - ☐
8 oz crumbled feta cheese - ☐
1 pint cherry tomatoes, halved - ☐
4 cups chicken broth - ☐
1/2 cup heavy cream - ☐
4 cloves garlic, minced - ☐
2 tablespoons olive oil - ☐
1 teaspoon dried oregano - ☐
1/2 teaspoon black pepper - ☐
Juice of 1 lemon - ☐
Salt to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add garlic and cook for 1 minute until fragrant.
- Add chicken broth, cherry tomatoes, oregano, and black pepper. Bring to a boil.
- Add the pasta and stir. Cook for 10-12 minutes, stirring occasionally, until pasta is al dente.
- Stir in the fresh spinach and cook for 2 minutes until wilted.
- Reduce heat to low and add heavy cream and half of the feta cheese. Stir until creamy.
- Remove from heat and stir in lemon juice. Taste and adjust salt if needed.
- Serve topped with remaining feta cheese.
One-Pot Pasta with Turkey Meatballs
This hearty dinner is like a warm hug in a bowl! Making the meatballs might sound like extra work, but trust me—they cook right in the pot with everything else, so it’s still super simple. Plus, using turkey keeps things a bit lighter while still giving you all that satisfying, stick-to-your-ribs comfort food feeling your family craves.
One-Pot Pasta with Turkey Meatballs
This hearty dinner is like a warm hug in a bowl! Making the meatballs might sound like extra work, but trust me—they cook right in the pot with everything else, so it's still super simple. Plus, using turkey keeps things a bit lighter while still giving you all that satisfying, stick-to-your-ribs comfort food feeling your family craves.
Ingredients
Method
- In a bowl, combine ground turkey, breadcrumbs, egg, Parmesan, salt, and pepper. Mix gently and form into 1-inch meatballs (about 20-24 meatballs).
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown meatballs on all sides, about 5 minutes total. They don't need to be cooked through. Remove and set aside.
- In the same pot, add diced onion and cook for 3 minutes until softened. Add garlic and Italian seasoning, cooking for 1 more minute.
- Pour in marinara sauce and broth, stirring to combine. Bring to a boil.
- Add pasta and return meatballs to the pot. Reduce heat to medium and simmer for 15-18 minutes, stirring occasionally, until pasta is tender and meatballs are cooked through.
- Remove from heat and let stand for 3-5 minutes to allow sauce to thicken.
- Serve topped with shredded mozzarella and fresh basil.
One-Pot Pasta with Turkey Meatballs
Ingredients
- ☐
1 lb ground turkey - ☐
1/4 cup breadcrumbs - ☐
1 egg, beaten - ☐
2 tablespoons grated Parmesan cheese - ☐
12 oz penne pasta - ☐
24 oz marinara sauce - ☐
3 cups beef or chicken broth - ☐
1 small onion, diced - ☐
3 cloves garlic, minced - ☐
2 tablespoons olive oil - ☐
1 teaspoon Italian seasoning - ☐
1/2 teaspoon salt - ☐
1/4 teaspoon black pepper - ☐
Fresh basil for garnish - ☐
Shredded mozzarella cheese for serving
Instructions
- In a bowl, combine ground turkey, breadcrumbs, egg, Parmesan, salt, and pepper. Mix gently and form into 1-inch meatballs (about 20-24 meatballs).
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown meatballs on all sides, about 5 minutes total. They don’t need to be cooked through. Remove and set aside.
- In the same pot, add diced onion and cook for 3 minutes until softened. Add garlic and Italian seasoning, cooking for 1 more minute.
- Pour in marinara sauce and broth, stirring to combine. Bring to a boil.
- Add pasta and return meatballs to the pot. Reduce heat to medium and simmer for 15-18 minutes, stirring occasionally, until pasta is tender and meatballs are cooked through.
- Remove from heat and let stand for 3-5 minutes to allow sauce to thicken.
- Serve topped with shredded mozzarella and fresh basil.
Garlic Butter Shrimp One-Pot Pasta
This elegant-looking dish is actually super simple and comes together in just one pot! The shrimp cook right in the pasta water, infusing everything with amazing flavor. It’s fancy enough for date night but easy enough for a Tuesday—my kind of recipe!
Garlic Butter Shrimp One-Pot Pasta
This elegant-looking dish is actually super simple and comes together in just one pot! The shrimp cook right in the pasta water, infusing everything with amazing flavor. It's fancy enough for date night but easy enough for a Tuesday—my kind of recipe!
Ingredients
Method
- In a large, deep skillet or pot, melt butter over medium heat. Add minced garlic and red pepper flakes, cooking for about 1 minute until fragrant (don't let the garlic brown!).
- Add the shrimp to the pot and cook for 2-3 minutes per side until pink and cooked through. Remove shrimp and set aside on a plate.
- Pour the chicken broth into the same pot, scraping up any browned bits from the bottom. Bring to a boil.
- Break the pasta in half and add it to the boiling broth. Stir occasionally and cook for about 8-10 minutes, until pasta is almost tender.
- Reduce heat to low and stir in the heavy cream and Parmesan cheese. Continue cooking for 2-3 minutes until the sauce thickens slightly.
- Return the shrimp to the pot along with lemon juice. Toss everything together and cook for another minute to heat the shrimp through.
- Season with salt and pepper to taste, garnish with fresh parsley, and serve immediately while it's nice and creamy!
Garlic Butter Shrimp One-Pot Pasta
Ingredients
- ☐
12 oz linguine or spaghetti - ☐
1 lb large shrimp, peeled and deveined - ☐
4 tablespoons butter - ☐
6 cloves garlic, minced - ☐
3 cups chicken broth - ☐
1 cup heavy cream - ☐
1/2 teaspoon red pepper flakes - ☐
1/2 cup grated Parmesan cheese - ☐
2 tablespoons fresh parsley, chopped - ☐
Salt and black pepper to taste - ☐
Juice of 1 lemon
Instructions
- In a large, deep skillet or pot, melt butter over medium heat. Add minced garlic and red pepper flakes, cooking for about 1 minute until fragrant (don’t let the garlic brown!).
- Add the shrimp to the pot and cook for 2-3 minutes per side until pink and cooked through. Remove shrimp and set aside on a plate.
- Pour the chicken broth into the same pot, scraping up any browned bits from the bottom. Bring to a boil.
- Break the pasta in half and add it to the boiling broth. Stir occasionally and cook for about 8-10 minutes, until pasta is almost tender.
- Reduce heat to low and stir in the heavy cream and Parmesan cheese. Continue cooking for 2-3 minutes until the sauce thickens slightly.
- Return the shrimp to the pot along with lemon juice. Toss everything together and cook for another minute to heat the shrimp through.
- Season with salt and pepper to taste, garnish with fresh parsley, and serve immediately while it’s nice and creamy!
One-Pot Pasta with Ham and Cheese
This is basically an elevated mac and cheese that’s perfect for using up leftover ham! My kids request this constantly, and I love that it requires zero straining—the pasta absorbs all that creamy, cheesy goodness. It’s comfort food at its finest, and you’ll only have one pot to wash.
One-Pot Pasta with Ham and Cheese
This is basically an elevated mac and cheese that's perfect for using up leftover ham! My kids request this constantly, and I love that it requires zero straining—the pasta absorbs all that creamy, cheesy goodness. It's comfort food at its finest, and you'll only have one pot to wash.
Ingredients
Method
- In a large pot or Dutch oven, melt butter over medium heat. Add diced onion and cook for 3-4 minutes until softened. Add garlic and cook for another minute.
- Add the diced ham to the pot and cook for 2 minutes, stirring occasionally.
- Pour in the chicken broth and milk. Add the Dijon mustard, salt, and pepper. Stir to combine and bring to a boil.
- Add the pasta to the boiling liquid, stirring well. Reduce heat to medium and cook for 10-12 minutes, stirring frequently, until pasta is tender and most of the liquid is absorbed.
- If using peas, stir them in during the last 2 minutes of cooking.
- Remove from heat and immediately stir in the cheddar and mozzarella cheese. Keep stirring until the cheese is completely melted and the sauce is creamy.
- Let stand for 2-3 minutes to thicken slightly before serving. The sauce will continue to thicken as it cools, so serve it nice and hot!
One-Pot Pasta with Ham and Cheese
Ingredients
- ☐
1 lb penne or rotini pasta - ☐
2 cups cooked ham, diced - ☐
2 tablespoons butter - ☐
1 small onion, diced - ☐
2 cloves garlic, minced - ☐
3 1/2 cups chicken broth - ☐
1 1/2 cups whole milk - ☐
2 cups shredded cheddar cheese - ☐
1 cup shredded mozzarella cheese - ☐
1 teaspoon Dijon mustard - ☐
1/2 teaspoon salt - ☐
1/4 teaspoon black pepper - ☐
1 cup frozen peas (optional)
Instructions
- In a large pot or Dutch oven, melt butter over medium heat. Add diced onion and cook for 3-4 minutes until softened. Add garlic and cook for another minute.
- Add the diced ham to the pot and cook for 2 minutes, stirring occasionally.
- Pour in the chicken broth and milk. Add the Dijon mustard, salt, and pepper. Stir to combine and bring to a boil.
- Add the pasta to the boiling liquid, stirring well. Reduce heat to medium and cook for 10-12 minutes, stirring frequently, until pasta is tender and most of the liquid is absorbed.
- If using peas, stir them in during the last 2 minutes of cooking.
- Remove from heat and immediately stir in the cheddar and mozzarella cheese. Keep stirring until the cheese is completely melted and the sauce is creamy.
- Let stand for 2-3 minutes to thicken slightly before serving. The sauce will continue to thicken as it cools, so serve it nice and hot!
Spicy Arrabbiata One-Pot Pasta
If you love a little heat, this fiery Italian classic is calling your name! The spicy tomato sauce cooks right into the pasta, making every bite packed with flavor. Don’t worry—you can totally adjust the red pepper flakes to your family’s spice tolerance (I always keep a bowl of Parmesan on the table to cool things down for the kiddos!).
Spicy Arrabbiata One-Pot Pasta
If you love a little heat, this fiery Italian classic is calling your name! The spicy tomato sauce cooks right into the pasta, making every bite packed with flavor. Don't worry—you can totally adjust the red pepper flakes to your family's spice tolerance (I always keep a bowl of Parmesan on the table to cool things down for the kiddos!).
Ingredients
Method
- Heat olive oil in a large, deep skillet or pot over medium heat. Add the sliced garlic and red pepper flakes, cooking for about 1-2 minutes until the garlic is fragrant and just starting to turn golden (watch it carefully!).
- Pour in the crushed tomatoes and vegetable broth. Add oregano, salt, pepper, and sugar if using. Stir everything together and bring to a boil.
- Add the penne pasta directly to the sauce, making sure it's mostly submerged. Give it a good stir.
- Reduce heat to medium-low and let simmer for 12-15 minutes, stirring every few minutes to prevent sticking. The pasta should be tender and most of the liquid absorbed.
- If the sauce gets too thick before the pasta is done, add a splash of water or broth. If it's too thin, let it cook uncovered for a few extra minutes.
- Remove from heat and stir in fresh basil. Taste and adjust seasonings—add more salt or red pepper flakes if needed.
- Serve immediately with plenty of grated Parmesan cheese on top. A drizzle of good olive oil doesn't hurt either!
Spicy Arrabbiata One-Pot Pasta
Ingredients
- ☐
12 oz penne pasta - ☐
3 tablespoons olive oil - ☐
6 cloves garlic, thinly sliced - ☐
1-2 teaspoons red pepper flakes (adjust to taste) - ☐
1 (28 oz) can crushed tomatoes - ☐
2 cups vegetable broth - ☐
1 teaspoon dried oregano - ☐
1 teaspoon salt - ☐
1/2 teaspoon black pepper - ☐
1 teaspoon sugar (optional, to balance acidity) - ☐
1/4 cup fresh basil, chopped - ☐
Grated Parmesan cheese for serving
Instructions
- Heat olive oil in a large, deep skillet or pot over medium heat. Add the sliced garlic and red pepper flakes, cooking for about 1-2 minutes until the garlic is fragrant and just starting to turn golden (watch it carefully!).
- Pour in the crushed tomatoes and vegetable broth. Add oregano, salt, pepper, and sugar if using. Stir everything together and bring to a boil.
- Add the penne pasta directly to the sauce, making sure it’s mostly submerged. Give it a good stir.
- Reduce heat to medium-low and let simmer for 12-15 minutes, stirring every few minutes to prevent sticking. The pasta should be tender and most of the liquid absorbed.
- If the sauce gets too thick before the pasta is done, add a splash of water or broth. If it’s too thin, let it cook uncovered for a few extra minutes.
- Remove from heat and stir in fresh basil. Taste and adjust seasonings—add more salt or red pepper flakes if needed.
- Serve immediately with plenty of grated Parmesan cheese on top. A drizzle of good olive oil doesn’t hurt either!
One-Pot Pasta with Kale and Sausage
This hearty pasta is a total lifesaver when you need dinner on the table fast! The Italian sausage adds so much flavor that you don’t need a ton of extra ingredients, and the kale sneaks in some greens (win for us moms!). Everything cooks together in one pot, so cleanup is a breeze.
One-Pot Pasta with Kale and Sausage
This hearty pasta is a total lifesaver when you need dinner on the table fast! The Italian sausage adds so much flavor that you don't need a ton of extra ingredients, and the kale sneaks in some greens (win for us moms!). Everything cooks together in one pot, so cleanup is a breeze.
Ingredients
Method
- In a large pot or Dutch oven over medium-high heat, cook the sausage, breaking it up with a wooden spoon, until browned, about 5-7 minutes.
- Add the diced onion and cook until softened, about 3-4 minutes. Stir in the garlic and red pepper flakes, cooking for another minute until fragrant.
- Pour in the crushed tomatoes and chicken broth, scraping up any browned bits from the bottom of the pot. Bring to a boil.
- Add the pasta and stir well. Reduce heat to medium and cook, stirring occasionally, for about 10-12 minutes until the pasta is almost tender.
- Stir in the chopped kale and cook for another 3-4 minutes until the kale is wilted and the pasta is fully cooked.
- Remove from heat and stir in the Parmesan cheese. Season with salt and pepper to taste. Let stand for 2-3 minutes to thicken slightly before serving.
One-Pot Pasta with Kale and Sausage
Ingredients
- ☐
1 lb Italian sausage (mild or spicy), casings removed - ☐
1 medium onion, diced - ☐
4 cloves garlic, minced - ☐
1/2 tsp red pepper flakes (optional) - ☐
1 (28 oz) can crushed tomatoes - ☐
3 cups chicken broth - ☐
12 oz penne or rigatoni pasta - ☐
4 cups chopped kale, stems removed - ☐
1/2 cup grated Parmesan cheese - ☐
Salt and pepper to taste
Instructions
- In a large pot or Dutch oven over medium-high heat, cook the sausage, breaking it up with a wooden spoon, until browned, about 5-7 minutes.
- Add the diced onion and cook until softened, about 3-4 minutes. Stir in the garlic and red pepper flakes, cooking for another minute until fragrant.
- Pour in the crushed tomatoes and chicken broth, scraping up any browned bits from the bottom of the pot. Bring to a boil.
- Add the pasta and stir well. Reduce heat to medium and cook, stirring occasionally, for about 10-12 minutes until the pasta is almost tender.
- Stir in the chopped kale and cook for another 3-4 minutes until the kale is wilted and the pasta is fully cooked.
- Remove from heat and stir in the Parmesan cheese. Season with salt and pepper to taste. Let stand for 2-3 minutes to thicken slightly before serving.
Creamy Mushroom and Thyme One-Pot Pasta
If you’re looking for a cozy, comfort-food dinner that feels fancy but is actually super simple, this is it! The earthy mushrooms and fresh thyme create such a rich, restaurant-quality sauce. My kids love the creamy sauce, and I love that it comes together in just one pot!
Creamy Mushroom and Thyme One-Pot Pasta
If you're looking for a cozy, comfort-food dinner that feels fancy but is actually super simple, this is it! The earthy mushrooms and fresh thyme create such a rich, restaurant-quality sauce. My kids love the creamy sauce, and I love that it comes together in just one pot!
Ingredients
Method
- Heat butter and olive oil in a large, deep skillet or pot over medium-high heat. Add the sliced mushrooms and cook until golden brown and any liquid has evaporated, about 6-8 minutes.
- Add garlic and thyme to the mushrooms and cook for 1 minute until fragrant, stirring frequently.
- Pour in the vegetable broth and heavy cream, then bring to a gentle boil.
- Break the pasta in half and add it to the pot, making sure it's submerged in the liquid. Reduce heat to medium and cook, stirring frequently, for 10-12 minutes until the pasta is tender and the sauce has thickened.
- If using spinach, stir it in during the last 2 minutes of cooking until wilted.
- Remove from heat and stir in the Parmesan cheese. Season with salt and pepper to taste. Garnish with fresh parsley and serve immediately.
Creamy Mushroom and Thyme One-Pot Pasta
Ingredients
- ☐
2 tbsp butter - ☐
1 tbsp olive oil - ☐
1 lb mixed mushrooms (cremini, button, shiitake), sliced - ☐
3 cloves garlic, minced - ☐
2 tsp fresh thyme leaves (or 1 tsp dried) - ☐
3 cups vegetable broth - ☐
1 cup heavy cream - ☐
12 oz fettuccine or linguine pasta - ☐
1/2 cup grated Parmesan cheese - ☐
2 cups fresh spinach (optional) - ☐
Salt and pepper to taste - ☐
Fresh parsley for garnish
Instructions
- Heat butter and olive oil in a large, deep skillet or pot over medium-high heat. Add the sliced mushrooms and cook until golden brown and any liquid has evaporated, about 6-8 minutes.
- Add garlic and thyme to the mushrooms and cook for 1 minute until fragrant, stirring frequently.
- Pour in the vegetable broth and heavy cream, then bring to a gentle boil.
- Break the pasta in half and add it to the pot, making sure it’s submerged in the liquid. Reduce heat to medium and cook, stirring frequently, for 10-12 minutes until the pasta is tender and the sauce has thickened.
- If using spinach, stir it in during the last 2 minutes of cooking until wilted.
- Remove from heat and stir in the Parmesan cheese. Season with salt and pepper to taste. Garnish with fresh parsley and serve immediately.
One-Pot Pasta with Chicken and Broccoli
This is my go-to recipe when I need a balanced meal that actually gets the kids to eat their veggies! The chicken makes it filling and protein-packed, while the broccoli sneaks in those nutrients. Plus, with everything cooking in one pot, you’ll have dinner ready before the hangry meltdowns begin!
One-Pot Pasta with Chicken and Broccoli
This is my go-to recipe when I need a balanced meal that actually gets the kids to eat their veggies! The chicken makes it filling and protein-packed, while the broccoli sneaks in those nutrients. Plus, with everything cooking in one pot, you'll have dinner ready before the hangry meltdowns begin!
Ingredients
Method
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Season chicken pieces with salt and pepper, then add to the pot. Cook for 5-6 minutes until golden brown and cooked through. Remove chicken and set aside.
- In the same pot, add the diced onion and cook for 3-4 minutes until softened. Add garlic and cook for another minute.
- Pour in the chicken broth and heavy cream, then add Italian seasoning and red pepper flakes if using. Bring to a boil.
- Add the pasta and stir well. Reduce heat to medium and cook, stirring occasionally, for 8-10 minutes until pasta is almost tender.
- Add the broccoli florets and return the cooked chicken to the pot. Continue cooking for 4-5 minutes until broccoli is tender-crisp and pasta is fully cooked.
- Remove from heat and stir in the mozzarella and Parmesan cheeses until melted and creamy. Season with additional salt and pepper if needed. Let stand for 2-3 minutes before serving to allow the sauce to thicken.
One-Pot Pasta with Chicken and Broccoli
Ingredients
- ☐
2 tbsp olive oil - ☐
1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces - ☐
Salt and pepper to taste - ☐
1 medium onion, diced - ☐
4 cloves garlic, minced - ☐
4 cups chicken broth - ☐
1 cup heavy cream or half-and-half - ☐
12 oz penne or bow-tie pasta - ☐
3 cups broccoli florets - ☐
1 cup shredded mozzarella cheese - ☐
1/2 cup grated Parmesan cheese - ☐
1 tsp Italian seasoning - ☐
1/4 tsp red pepper flakes (optional)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Season chicken pieces with salt and pepper, then add to the pot. Cook for 5-6 minutes until golden brown and cooked through. Remove chicken and set aside.
- In the same pot, add the diced onion and cook for 3-4 minutes until softened. Add garlic and cook for another minute.
- Pour in the chicken broth and heavy cream, then add Italian seasoning and red pepper flakes if using. Bring to a boil.
- Add the pasta and stir well. Reduce heat to medium and cook, stirring occasionally, for 8-10 minutes until pasta is almost tender.
- Add the broccoli florets and return the cooked chicken to the pot. Continue cooking for 4-5 minutes until broccoli is tender-crisp and pasta is fully cooked.
- Remove from heat and stir in the mozzarella and Parmesan cheeses until melted and creamy. Season with additional salt and pepper if needed. Let stand for 2-3 minutes before serving to allow the sauce to thicken.
Pizza-Flavored One-Pot Pasta Dinner
Who says you can’t have pizza on a weeknight? This genius one-pot pasta brings all those beloved pizza flavors to your dinner table with way less effort than ordering delivery. Your kids will think it’s the coolest thing ever, and you’ll love that there’s only one pot to clean!
Pizza-Flavored One-Pot Pasta Dinner
Who says you can't have pizza on a weeknight? This genius one-pot pasta brings all those beloved pizza flavors to your dinner table with way less effort than ordering delivery. Your kids will think it's the coolest thing ever, and you'll love that there's only one pot to clean!
Ingredients
Method
- In a large pot or Dutch oven over medium-high heat, cook the Italian sausage, breaking it up with a wooden spoon, until browned and cooked through, about 5-7 minutes.
- Add the diced onion to the pot and cook until softened, about 3-4 minutes. Stir in the garlic and cook for another minute until fragrant.
- Pour in the crushed tomatoes and broth, then add the pasta, Italian seasoning, oregano, and red pepper flakes if using. Season with salt and pepper.
- Bring the mixture to a boil, then reduce heat to medium-low. Cover and simmer for 12-15 minutes, stirring occasionally, until the pasta is al dente and most of the liquid has been absorbed.
- Stir in half of the pepperoni slices, then sprinkle the mozzarella cheese evenly over the top. Arrange the remaining pepperoni slices on top.
- Cover the pot and let it sit for 3-4 minutes until the cheese melts completely. Sprinkle with Parmesan cheese and fresh basil before serving.
Pizza-Flavored One-Pot Pasta
Ingredients
- ☐
1 pound Italian sausage (mild or spicy), casings removed - ☐
1 medium onion, diced - ☐
3 cloves garlic, minced - ☐
1 (28-ounce) can crushed tomatoes - ☐
2 cups chicken or vegetable broth - ☐
12 ounces penne or rigatoni pasta - ☐
2 teaspoons Italian seasoning - ☐
1 teaspoon dried oregano - ☐
1/2 teaspoon red pepper flakes (optional) - ☐
1 cup sliced pepperoni - ☐
1½ cups shredded mozzarella cheese - ☐
1/4 cup grated Parmesan cheese - ☐
Salt and black pepper to taste - ☐
Fresh basil for garnish
Instructions
- In a large pot or Dutch oven over medium-high heat, cook the Italian sausage, breaking it up with a wooden spoon, until browned and cooked through, about 5-7 minutes.
- Add the diced onion to the pot and cook until softened, about 3-4 minutes. Stir in the garlic and cook for another minute until fragrant.
- Pour in the crushed tomatoes and broth, then add the pasta, Italian seasoning, oregano, and red pepper flakes if using. Season with salt and pepper.
- Bring the mixture to a boil, then reduce heat to medium-low. Cover and simmer for 12-15 minutes, stirring occasionally, until the pasta is al dente and most of the liquid has been absorbed.
- Stir in half of the pepperoni slices, then sprinkle the mozzarella cheese evenly over the top. Arrange the remaining pepperoni slices on top.
- Cover the pot and let it sit for 3-4 minutes until the cheese melts completely. Sprinkle with Parmesan cheese and fresh basil before serving.
One-Pot Pasta with Asparagus and Lemon
This bright and fresh pasta is like a breath of spring air on your dinner table! It’s perfect for those nights when you want something light but satisfying, and the lemon gives it such a restaurant-worthy zing. Plus, asparagus makes even the pickiest eaters feel fancy!
One-Pot Pasta with Asparagus and Lemon
This bright and fresh pasta is like a breath of spring air on your dinner table! It's perfect for those nights when you want something light but satisfying, and the lemon gives it such a restaurant-worthy zing. Plus, asparagus makes even the pickiest eaters feel fancy!
Ingredients
Method
- Heat olive oil in a large, deep skillet or pot over medium heat. Add the sliced garlic and cook for about 1 minute until fragrant but not browned.
- Add the pasta, asparagus pieces, and broth to the pot. Season with salt, pepper, and red pepper flakes if using. Stir everything together.
- Bring the mixture to a boil over medium-high heat. Once boiling, reduce to medium heat and cook uncovered for 10-12 minutes, stirring frequently to prevent sticking, until the pasta is nearly al dente.
- Add the frozen peas and continue cooking for 2-3 more minutes until the pasta is tender and most of the liquid has been absorbed.
- Remove from heat and stir in the heavy cream, butter, lemon zest, and lemon juice. Mix until the butter melts and everything is well combined.
- Add the Parmesan cheese and torn basil leaves, stirring until the cheese melts into a creamy sauce. Taste and adjust seasoning as needed. Serve immediately with extra Parmesan on the side.
One-Pot Pasta with Asparagus and Lemon
Ingredients
- ☐
12 ounces linguine or fettuccine pasta - ☐
1 pound fresh asparagus, trimmed and cut into 2-inch pieces - ☐
3 tablespoons olive oil - ☐
4 cloves garlic, thinly sliced - ☐
3½ cups vegetable or chicken broth - ☐
1 cup frozen peas - ☐
Zest of 1 large lemon - ☐
3 tablespoons fresh lemon juice - ☐
1/2 cup heavy cream or half-and-half - ☐
3/4 cup grated Parmesan cheese, plus more for serving - ☐
2 tablespoons butter - ☐
1/4 cup fresh basil leaves, torn - ☐
Salt and freshly ground black pepper to taste - ☐
1/4 teaspoon red pepper flakes (optional)
Instructions
- Heat olive oil in a large, deep skillet or pot over medium heat. Add the sliced garlic and cook for about 1 minute until fragrant but not browned.
- Add the pasta, asparagus pieces, and broth to the pot. Season with salt, pepper, and red pepper flakes if using. Stir everything together.
- Bring the mixture to a boil over medium-high heat. Once boiling, reduce to medium heat and cook uncovered for 10-12 minutes, stirring frequently to prevent sticking, until the pasta is nearly al dente.
- Add the frozen peas and continue cooking for 2-3 more minutes until the pasta is tender and most of the liquid has been absorbed.
- Remove from heat and stir in the heavy cream, butter, lemon zest, and lemon juice. Mix until the butter melts and everything is well combined.
- Add the Parmesan cheese and torn basil leaves, stirring until the cheese melts into a creamy sauce. Taste and adjust seasoning as needed. Serve immediately with extra Parmesan on the side.
