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14 One Pot Pasta Recipes

Fourteen one pot pasta recipes where the noodles cook right in the sauce, from creamy Cajun chicken and skillet lasagna to lemon garlic shrimp.

By Mary Caldwell | Published July 10, 2025
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Close up of one pot spaghetti

One pot pasta might be the greatest weeknight trick I have ever learned. The noodles cook right in the sauce, soaking up flavor while their starch makes everything creamy, and there is no colander to wash afterward. This list has fourteen family favorites, from saucy spaghetti and skillet lasagna to creamy chicken, shrimp and veggie packed options. My best planning tip is to use a wide, deep pot or a 12 inch skillet with a lid and stir every few minutes so the pasta cooks evenly and never sticks.

1) One Pot Spaghetti

Close up of one pot spaghetti

1) One Pot Spaghetti

Prep10 minsTotal35 minsServes6
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Spaghetti and meat sauce cook together in a single pot, so the noodles absorb all that rich tomato and beef flavor. Pasta starch thickens the sauce naturally, making it cling to every strand. Breaking the spaghetti in half helps it fit the pot and makes it easier for little ones to eat.

Ingredients

  • 1 lb ground beef
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 can (28 oz) crushed tomatoes
  • 1 can (15 oz) tomato sauce
  • 3 cups water
  • 1 teaspoon Italian seasoning
  • 1 teaspoon sugar
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 12 oz spaghetti, broken in half
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons chopped fresh basil

Instructions

  1. In a large Dutch oven or deep 12 inch skillet over medium high heat, cook the ground beef and onion for 7 to 8 minutes, breaking up the meat, until browned and it reaches 160F. Drain the fat.
  2. Add the garlic and cook for 1 minute until fragrant.
  3. Stir in the crushed tomatoes, tomato sauce, water, Italian seasoning, sugar, salt and pepper. Bring to a boil.
  4. Add the broken spaghetti, pushing it down so it is submerged in the sauce. Return to a boil, then reduce the heat to medium low and cover.
  5. Simmer for 15 to 18 minutes, stirring every 3 to 4 minutes and separating the strands with tongs, until the pasta is tender and the sauce has thickened.
  6. If the sauce gets too thick before the pasta is done, add water a few tablespoons at a time.
  7. Remove from the heat, stir in half the Parmesan, and let it stand for 2 minutes. Serve topped with the remaining Parmesan and fresh basil.

This is the recipe that converted me to one pot pasta. Spaghetti night used to mean three pots, and now it means one.

Stir often during the first five minutes because that is when spaghetti likes to clump. Leftovers thicken overnight, so add a splash of water or broth when reheating.

2) One Pot Creamy Cajun Chicken Pasta

Close up of one pot creamy cajun chicken pasta

2) One Pot Creamy Cajun Chicken Pasta

Prep10 minsTotal35 minsServes6
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Spicy Cajun seasoned chicken and tender penne come together in a creamy, slightly smoky tomato Parmesan sauce. Bell peppers and onions add sweetness that balances the gentle heat. Cooking the pasta in broth instead of water seasons every noodle from the inside out and adds extra body.

Ingredients

  • 1 1/2 lbs boneless skinless chicken breasts, cut into 1 inch pieces
  • 2 tablespoons Cajun seasoning, divided
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1 red bell pepper, diced
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 3 cups chicken broth
  • 1 can (14.5 oz) diced tomatoes
  • 12 oz penne pasta
  • 1 cup heavy cream
  • 3/4 cup grated Parmesan cheese
  • 2 green onions, sliced

Instructions

  1. Toss the chicken with 1 tablespoon of the Cajun seasoning. Heat the oil and butter in a large deep skillet or Dutch oven over medium high heat.
  2. Add the chicken and cook for 5 to 6 minutes, stirring occasionally, until browned and it reaches 165F. Move it to a plate.
  3. Add the bell pepper and onion to the pot and cook for 3 to 4 minutes until softened. Stir in the garlic and remaining Cajun seasoning for 30 seconds.
  4. Pour in the chicken broth and diced tomatoes with their juices, scraping up the browned bits. Bring to a boil.
  5. Stir in the penne, reduce the heat to medium, cover, and simmer for 12 to 14 minutes, stirring every few minutes, until the pasta is al dente.
  6. Lower the heat and stir in the cream and Parmesan until the sauce is smooth and creamy. Return the chicken to the pot and stir for 2 minutes to heat through.
  7. Top with green onions and serve warm.

This is the dish my husband orders every time we go to a certain chain restaurant, so I had to make it at home. Now he says mine is better, and I am not arguing.

Store bought Cajun seasoning varies a lot in salt, so taste before adding extra. Stir in a handful of spinach at the end for a little color and some extra veggies.

3) Skillet Lasagna

Close up of skillet lasagna

3) Skillet Lasagna

Prep10 minsTotal40 minsServes6
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Skillet lasagna gives you all the cozy flavors of classic lasagna without layering or a long bake. Broken noodles simmer in a sausage marinara until tender, then get topped with creamy ricotta and melted mozzarella. A quick trip under the broiler gives it that bubbly golden top everyone fights over.

Ingredients

  • 1 lb mild Italian sausage, casings removed
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 jar (24 oz) marinara sauce
  • 2 1/2 cups water
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 10 lasagna noodles, broken into 2 inch pieces
  • 1 cup ricotta cheese
  • 1/4 cup grated Parmesan cheese
  • 1 1/2 cups shredded mozzarella cheese
  • 2 tablespoons chopped fresh basil

Instructions

  1. In a large deep 12 inch oven safe skillet over medium high heat, cook the sausage and onion for 7 to 8 minutes, breaking up the meat, until browned and it reaches 160F. Drain any excess fat.
  2. Stir in the garlic and cook for 1 minute.
  3. Add the marinara, water, Italian seasoning and salt and bring to a boil.
  4. Stir in the broken lasagna noodles, making sure they are submerged. Cover, reduce the heat to medium low, and simmer for 18 to 20 minutes, stirring occasionally, until the noodles are tender.
  5. While the noodles cook, stir the ricotta and Parmesan together in a small bowl. Turn on the broiler.
  6. Remove the lid and dollop spoonfuls of the ricotta mixture over the pasta. Sprinkle the mozzarella evenly over everything.
  7. Broil for 2 to 3 minutes, watching closely, until the cheese is melted and golden in spots. Let it rest for 5 minutes, sprinkle with basil, and serve.

Lasagna is a weekend project at my house, but this version satisfies the craving on a Wednesday. It tastes like it took hours.

Ground beef or a mix of beef and sausage works just as well. Make sure your skillet is oven safe before broiling, or skip the broiler and cover until the cheese melts.

4) One Pot Stovetop Mac and Cheese

Close up of one pot stovetop mac and cheese

4) One Pot Stovetop Mac and Cheese

Prep5 minsTotal20 minsServes4
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This creamy stovetop mac and cheese cooks the macaroni right in milk, so the pasta starch thickens the sauce without making a roux. A pinch of dry mustard sharpens the cheese flavor without tasting like mustard. It is ready in about 20 minutes from a handful of basic ingredients.

Ingredients

  • 2 cups elbow macaroni
  • 2 cups whole milk
  • 1 1/2 cups water
  • 1/2 teaspoon salt
  • 2 tablespoons unsalted butter
  • 1/2 teaspoon dry mustard powder
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon paprika
  • 2 cups shredded sharp cheddar cheese
  • 1/2 cup shredded Monterey Jack cheese
  • 1/4 teaspoon black pepper

Instructions

  1. In a medium heavy bottomed saucepan, combine the macaroni, milk, water and salt.
  2. Bring to a gentle boil over medium heat, stirring often so the milk does not scorch on the bottom of the pan.
  3. Reduce the heat to medium low and simmer uncovered for 8 to 10 minutes, stirring frequently, until the pasta is tender and the liquid has thickened and reduced to a creamy coating.
  4. Remove the pan from the heat. Stir in the butter, mustard powder, garlic powder and paprika until the butter melts.
  5. Add the cheddar and Monterey Jack a handful at a time, stirring after each addition until fully melted and smooth.
  6. If the sauce seems too thick, stir in a splash of milk. If it seems thin, let it stand for 1 to 2 minutes and it will thicken as it cools.
  7. Season with pepper and serve right away while it is hot and creamy.

This recipe officially ended the blue box at my house. It takes about the same time and my kids actually asked for seconds.

Shred your own cheese because bagged shreds are coated in starch that can make the sauce grainy. Stir in diced ham, broccoli or hot dogs for an easy full meal.

5) One Pot Tomato Basil Pasta

Close up of one pot tomato basil pasta

5) One Pot Tomato Basil Pasta

Prep10 minsTotal25 minsServes4
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This viral style recipe puts uncooked linguine, cherry tomatoes, garlic, onion and basil into one pan with water and simply boils it all together. As the water cooks down, the tomatoes burst and the pasta starch turns everything into a light silky sauce. It is fresh, bright and almost unbelievably easy.

Ingredients

  • 12 oz linguine
  • 1 pint cherry tomatoes, halved
  • 1 small onion, thinly sliced
  • 4 cloves garlic, thinly sliced
  • 1/4 teaspoon red pepper flakes
  • 2 sprigs fresh basil, plus more for serving
  • 2 tablespoons olive oil
  • 4 1/2 cups water
  • 2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 1/2 cup grated Parmesan cheese

Instructions

  1. Place the uncooked linguine in a large straight sided 12 inch skillet or wide pot so the noodles lie flat.
  2. Scatter the cherry tomatoes, onion, garlic, red pepper flakes and basil sprigs over the pasta. Drizzle with the olive oil.
  3. Pour in the water and add the salt and pepper.
  4. Bring to a boil over high heat. Boil for 9 to 11 minutes, turning the pasta frequently with tongs, until the pasta is al dente and the water has nearly evaporated into a light sauce.
  5. Remove and discard the basil sprigs. The tomatoes should have burst and blended into the sauce.
  6. Stir in the Parmesan, tossing until the pasta looks glossy. Add a splash of hot water if it seems dry.
  7. Season with more salt if needed and serve topped with torn fresh basil and extra Parmesan.
  8. Leftovers keep for 2 days in the fridge. Reheat gently in a skillet with a splash of water and a drizzle of olive oil to loosen the sauce.

I make this all summer when my tomato plants go wild. It is the most effortless dinner I know that still feels special.

Use the sweetest cherry or grape tomatoes you can find since they are the star. Add a can of drained white beans or some cooked shrimp to make it more filling.

6) One Pot Taco Pasta

Close up of one pot taco pasta

6) One Pot Taco Pasta

Prep10 minsTotal30 minsServes6
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Taco night and pasta night collide in this cheesy skillet dinner loaded with seasoned beef, black beans and tender shells. The pasta cooks in a zesty tomato and green chile broth that soaks into every noodle. Sour cream and cheddar stirred in at the end make it creamy enough to win over even picky eaters.

Ingredients

  • 1 lb ground beef
  • 1 small onion, diced
  • 2 tablespoons taco seasoning
  • 1 can (10 oz) diced tomatoes with green chiles
  • 1 can (8 oz) tomato sauce
  • 3 cups beef broth
  • 12 oz medium shell pasta
  • 1 can (15 oz) black beans, rinsed and drained
  • 1/2 cup sour cream
  • 2 cups shredded cheddar cheese
  • 2 green onions, sliced
  • Crushed tortilla chips, for serving

Instructions

  1. In a large Dutch oven over medium high heat, cook the ground beef and onion for 7 to 8 minutes until browned and the beef reaches 160F. Drain the fat.
  2. Stir in the taco seasoning and cook for 1 minute so the spices toast.
  3. Add the diced tomatoes with chiles, tomato sauce and beef broth. Bring to a boil.
  4. Stir in the shell pasta. Reduce the heat to medium low, cover, and simmer for 10 to 12 minutes, stirring every few minutes, until the pasta is tender and most of the liquid is absorbed.
  5. Stir in the black beans and cook 1 minute to warm through.
  6. Remove the pot from the heat and stir in the sour cream and half of the cheddar until creamy. Sprinkle the remaining cheese on top, cover, and let stand 2 minutes to melt.
  7. Serve topped with green onions and crushed tortilla chips for crunch.

This is the pasta my teenagers learned to make on their own, and that alone earns it a spot. It is impossible not to love.

Use mild diced tomatoes if your kids are sensitive to heat. Leftovers make a fun filling for burritos the next day with a little extra cheese.

7) One Pot Lemon Garlic Shrimp Pasta

Close up of one pot lemon garlic shrimp pasta

7) One Pot Lemon Garlic Shrimp Pasta

Prep10 minsTotal25 minsServes4
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Juicy shrimp and linguine are tossed in a bright buttery sauce made with lots of garlic, lemon and a touch of Parmesan. The pasta simmers right in chicken broth, which seasons it and creates a silky sauce as it reduces. Searing the shrimp first and adding them back at the end keeps them tender.

Ingredients

  • 1 lb large shrimp, peeled and deveined
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil
  • 3 tablespoons unsalted butter, divided
  • 5 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes
  • 4 cups chicken broth
  • 12 oz linguine
  • 1 lemon, zested and juiced
  • 1/3 cup grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley

Instructions

  1. Pat the shrimp dry and season with salt and pepper. Heat the olive oil and 1 tablespoon of butter in a large deep skillet over medium high heat.
  2. Cook the shrimp for 1 to 2 minutes per side until pink and opaque and they reach 145F. Move them to a plate.
  3. Reduce the heat to medium and add the garlic and red pepper flakes. Cook for 30 seconds until fragrant.
  4. Pour in the chicken broth and bring to a boil. Add the linguine, pressing it down into the liquid as it softens.
  5. Simmer uncovered for 10 to 12 minutes, tossing often with tongs, until the pasta is al dente and the broth has reduced to a light sauce.
  6. Remove the skillet from the heat. Add the remaining butter, lemon zest, lemon juice and Parmesan and toss until glossy.
  7. Return the shrimp to the skillet, toss to warm through, and sprinkle with parsley before serving.

Shrimp scampi feels like a restaurant splurge, but frozen shrimp makes it affordable and fast. It is my favorite dinner for two after the kids are in bed.

Thaw frozen shrimp quickly by placing them in a colander under cold running water for about 5 minutes. Pull them off the heat the moment they turn pink so they do not get rubbery.

8) One Pot Sausage and Peppers Pasta

Close up of one pot sausage and peppers pasta

8) One Pot Sausage and Peppers Pasta

Prep10 minsTotal35 minsServes6
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Smoky sausage, sweet peppers and onions bring classic Italian American flavor to this hearty rigatoni dinner. The pasta simmers in a tomato broth and finishes with a splash of cream and Parmesan for a rosy sauce. Browning the sausage first leaves flavorful bits in the pot that season everything.

Ingredients

  • 1 lb smoked sausage, sliced into rounds
  • 1 tablespoon olive oil
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 yellow onion, sliced
  • 3 cloves garlic, minced
  • 1 can (14.5 oz) diced tomatoes
  • 3 1/2 cups chicken broth
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 12 oz rigatoni
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese

Instructions

  1. Heat the olive oil in a large Dutch oven over medium high heat. Add the sausage and cook for 4 to 5 minutes, stirring occasionally, until browned. Move it to a plate.
  2. Add the peppers and onion to the pot and cook for 5 to 6 minutes until soft and lightly charred. Stir in the garlic for 30 seconds.
  3. Pour in the diced tomatoes, chicken broth, Italian seasoning and salt, scraping up the browned bits from the bottom.
  4. Bring to a boil and stir in the rigatoni. Reduce the heat to medium low, cover, and simmer for 13 to 15 minutes, stirring occasionally, until the pasta is tender.
  5. Uncover and stir in the cream and Parmesan until the sauce is smooth and coats the pasta.
  6. Return the sausage to the pot and stir for 1 to 2 minutes to heat through.
  7. Serve with extra Parmesan and a sprinkle of red pepper flakes if your family likes a little heat.

Sausage and peppers is a summer cookout favorite in my family, and this brings it inside on any night. It uses fully cooked sausage, which makes it nearly foolproof.

Fresh Italian sausage works too, just cook it until it reaches 160F before moving on. Swap penne or ziti for the rigatoni with no change in timing.

9) One Pot Pasta Primavera

Close up of one pot pasta primavera

9) One Pot Pasta Primavera

Prep15 minsTotal30 minsServes4
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Pasta primavera celebrates fresh vegetables like zucchini, squash, broccoli and bell pepper tossed with tender penne. Adding the vegetables partway through the cooking keeps them bright and crisp tender instead of mushy. Parmesan and a squeeze of lemon make a light sauce that lets the produce shine.

Ingredients

  • 12 oz penne pasta
  • 2 tablespoons olive oil
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 small zucchini, diced
  • 1 yellow squash, diced
  • 1 red bell pepper, diced
  • 1 cup broccoli florets
  • 4 cups vegetable broth
  • 1 cup cherry tomatoes, halved
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon fresh lemon juice

Instructions

  1. Heat the olive oil in a large deep skillet or Dutch oven over medium heat. Add the onion and cook for 3 minutes until softened, then add the garlic for 30 seconds.
  2. Pour in the vegetable broth, add the salt and pepper, and bring to a boil.
  3. Stir in the penne. Reduce the heat to medium, cover, and simmer for 6 minutes, stirring once or twice.
  4. Add the broccoli, bell pepper, zucchini and squash. Stir, cover, and simmer 5 to 6 minutes more until the pasta is al dente and the vegetables are tender crisp.
  5. Uncover and stir in the cherry tomatoes. Cook for 1 to 2 minutes until most of the liquid is absorbed and the tomatoes just begin to soften.
  6. Remove from the heat and stir in the Parmesan and lemon juice until the pasta looks glossy.
  7. Taste for seasoning and serve with extra Parmesan and a drizzle of olive oil.

This is how I sneak a rainbow of vegetables into my kids without a fight. It is also a lifesaver on meatless Mondays.

Use whatever vegetables are in your crisper drawer, adding hard ones like carrots earlier and soft ones like spinach at the very end. Grilled chicken makes a great add in for meat lovers.

10) One Pot Chili Mac

Close up of one pot chili mac

10) One Pot Chili Mac

Prep10 minsTotal35 minsServes6
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Chili mac combines two comfort food favorites, a hearty beef and bean chili and cheesy elbow macaroni. The pasta cooks right in the spiced chili, absorbing the flavor while thickening the sauce. A melty layer of cheddar on top makes it irresistible to kids and adults alike.

Ingredients

  • 1 lb ground beef
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1 can (15 oz) kidney beans, rinsed and drained
  • 1 can (14.5 oz) diced tomatoes
  • 1 can (8 oz) tomato sauce
  • 2 1/2 cups beef broth
  • 2 cups elbow macaroni
  • 1 1/2 cups shredded cheddar cheese

Instructions

  1. In a large Dutch oven over medium high heat, cook the beef and onion for 7 to 8 minutes, breaking up the meat, until browned and it reaches 160F. Drain the excess fat.
  2. Add the garlic, chili powder, cumin and salt and stir for 1 minute until fragrant.
  3. Stir in the kidney beans, diced tomatoes, tomato sauce and beef broth. Bring to a boil.
  4. Add the macaroni and stir well. Reduce the heat to medium low, cover, and simmer for 12 to 14 minutes, stirring every few minutes so nothing sticks to the bottom, until the pasta is tender.
  5. Uncover and simmer 2 more minutes, stirring, if the sauce still looks thin or watery.
  6. Remove from the heat and sprinkle the cheddar over the top. Cover and let stand 3 to 5 minutes until the cheese melts.
  7. Serve in bowls with sour cream, sliced green onions or crushed crackers on top.

Chili mac is my go to on chilly fall evenings when everyone is starving after practice. It is ready in about 35 minutes and fills up even my teenage son.

Leftovers keep for 4 days and reheat well with a splash of broth. Make it milder by cutting the chili powder in half, or spicier with a diced jalapeno.

11) One Pot Creamy Mushroom Pasta

Close up of one pot creamy mushroom pasta

11) One Pot Creamy Mushroom Pasta

Prep10 minsTotal30 minsServes4
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Deeply browned mushrooms give this creamy pasta a rich, almost meaty flavor without any meat at all. Fresh thyme and garlic add an earthy aroma that pairs perfectly with the mushrooms. The fettuccine cooks right in the broth, then a splash of cream and Parmesan turn it silky.

Ingredients

  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 lb cremini mushrooms, sliced
  • 1 small shallot, minced
  • 4 cloves garlic, minced
  • 1 teaspoon fresh thyme leaves
  • 3 1/2 cups vegetable broth
  • 12 oz fettuccine
  • 3/4 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons chopped fresh parsley

Instructions

  1. Heat the butter and olive oil in a large deep 12 inch skillet over medium high heat until the butter melts and starts to foam.
  2. Add the mushrooms in an even layer and cook without stirring for 3 minutes. Stir and cook another 4 to 5 minutes until deeply golden and their liquid has evaporated.
  3. Add the shallot, garlic and thyme and cook for 1 minute until fragrant.
  4. Pour in the vegetable broth, add the salt and pepper, and bring to a boil.
  5. Add the fettuccine, pressing it into the liquid as it softens. Simmer uncovered for 10 to 12 minutes, tossing often with tongs, until the pasta is al dente.
  6. Lower the heat and stir in the cream and Parmesan. Simmer for 1 to 2 minutes until the sauce thickens and coats the noodles.
  7. Sprinkle with parsley and extra Parmesan and serve immediately, adding a splash of hot broth if the sauce tightens up as it sits.

I am a mushroom lover, and this pasta is my favorite meatless dinner. It feels cozy and a little elegant without much effort.

Do not crowd or stir the mushrooms too early because that is how they brown instead of steam. A mix of mushrooms, like cremini and shiitake, adds even more depth.

12) One Pot Lemon Chicken Orzo

Close up of one pot lemon chicken orzo

12) One Pot Lemon Chicken Orzo

Prep10 minsTotal35 minsServes4
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Little orzo pasta cooks with chicken right in seasoned broth until it turns creamy, almost like risotto. Lemon juice and zest brighten the whole dish while fresh spinach wilts in at the end. Crumbled feta and dill give it a fresh and tangy Greek inspired finish.

Ingredients

  • 1 1/4 lbs boneless skinless chicken thighs, cut into bite size pieces
  • 1 teaspoon salt, divided
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried oregano
  • 2 tablespoons olive oil
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 1/2 cups uncooked orzo
  • 3 1/2 cups chicken broth
  • 1 lemon, zested and juiced
  • 3 cups fresh baby spinach
  • 1/2 cup crumbled feta cheese
  • 2 tablespoons chopped fresh dill

Instructions

  1. Season the chicken with 1/2 teaspoon salt, the pepper and oregano. Heat the olive oil in a large deep skillet over medium high heat.
  2. Cook the chicken for 5 to 6 minutes, stirring occasionally, until golden on the outside. It will finish cooking with the orzo.
  3. Add the onion and cook for 3 minutes until softened. Stir in the garlic and the dry orzo and toast for 1 to 2 minutes, stirring constantly.
  4. Pour in the chicken broth and remaining salt and bring to a boil. Reduce the heat to medium low, cover, and simmer for 12 to 14 minutes, stirring every few minutes, until the orzo is tender and the chicken reaches 165F.
  5. Stir in the lemon zest, lemon juice and spinach. Cook for 1 to 2 minutes until the spinach wilts and the orzo is creamy.
  6. Remove from the heat and sprinkle with feta and dill. Serve warm.

This lemony orzo tastes like springtime in a bowl and comes together faster than you might think. My daughter calls it fancy rice and always asks for more.

Toasting the orzo in the pan for a minute adds a nutty flavor and helps it hold its shape. Leftovers firm up in the fridge, so stir in a little broth when reheating.

13) One Pot Spinach Artichoke Pasta

Close up of one pot spinach artichoke pasta

13) One Pot Spinach Artichoke Pasta

Prep10 minsTotal30 minsServes4
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Everyone’s favorite party dip becomes a cheesy weeknight pasta loaded with spinach and tender artichoke hearts. Cream cheese, sour cream, Parmesan and mozzarella melt into a rich tangy sauce. The rotini spirals trap that sauce and all the little bits of vegetables in every bite.

Ingredients

  • 2 tablespoons unsalted butter
  • 1 small onion, diced
  • 4 cloves garlic, minced
  • 4 cups chicken or vegetable broth
  • 12 oz rotini pasta
  • 1 can (14 oz) artichoke hearts, drained and chopped
  • 4 oz cream cheese, cubed and softened
  • 1/2 cup sour cream
  • 1/2 cup grated Parmesan cheese
  • 1 cup shredded mozzarella cheese
  • 4 cups fresh baby spinach
  • 1/2 teaspoon salt
  • 1/4 teaspoon red pepper flakes

Instructions

  1. Melt the butter in a large Dutch oven over medium heat. Add the onion and cook for 3 to 4 minutes until softened. Stir in the garlic for 30 seconds.
  2. Pour in the broth and bring to a boil over medium high heat.
  3. Stir in the rotini, reduce the heat to medium low, cover, and simmer for 10 to 12 minutes, stirring every few minutes, until the pasta is al dente and most of the broth is absorbed.
  4. Add the cream cheese and stir until it melts into the remaining liquid and forms a creamy sauce.
  5. Stir in the sour cream, Parmesan, mozzarella, salt and red pepper flakes until the cheese melts.
  6. Fold in the chopped artichokes and spinach. Cook for 1 to 2 minutes until the spinach wilts and everything is hot.
  7. Taste and add more salt if needed, then serve right away with extra Parmesan on top. The sauce thickens as it stands, so stir in a splash of broth if needed.

I can never stop eating spinach artichoke dip at parties, so turning it into dinner was a no brainer. Even my veggie skeptical kids clean their plates.

Add shredded rotisserie chicken at the end for extra protein. Frozen spinach works too, just thaw it and squeeze out as much water as possible first.

14) One Pot Creamy Pesto Tortellini

Close up of one pot creamy pesto tortellini

14) One Pot Creamy Pesto Tortellini

Prep5 minsTotal20 minsServes4
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Cheese stuffed tortellini cooks in just minutes, simmering in broth until it soaks up flavor. Basil pesto and a splash of cream combine into a vibrant green sauce that clings to each little pasta pillow. Juicy cherry tomatoes and spinach add color and freshness, and dinner is done in twenty minutes.

Ingredients

  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 cup cherry tomatoes, halved
  • 2 cups chicken broth
  • 20 oz refrigerated cheese tortellini
  • 1/2 cup heavy cream
  • 1/3 cup basil pesto
  • 1/3 cup grated Parmesan cheese
  • 2 cups fresh baby spinach
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Fresh basil leaves, for serving

Instructions

  1. Heat the olive oil in a large deep skillet over medium heat. Add the garlic and cherry tomatoes and cook for 2 to 3 minutes until the tomatoes begin to soften.
  2. Pour in the chicken broth and bring it to a boil over medium high heat.
  3. Add the tortellini and stir gently. Reduce the heat to medium and simmer uncovered for 5 to 7 minutes, stirring occasionally, until the tortellini are tender and the broth has reduced by about half.
  4. Stir in the heavy cream and pesto and simmer for 2 minutes until the sauce thickens slightly.
  5. Add the Parmesan and spinach and stir for 1 minute until the spinach wilts and the sauce turns creamy.
  6. Season with salt and pepper, tasting first since pesto and Parmesan are both salty.
  7. Spoon into bowls and top with fresh basil leaves and extra Parmesan. Serve right away while the sauce is silky.

This is the fastest recipe on the list and my secret weapon for nights when everyone is running late. Refrigerated tortellini is always in my fridge for exactly this reason.

Homemade or store bought pesto both work wonderfully here. Add cooked Italian sausage or rotisserie chicken if you want a heartier meal.

Before You Start Cooking

A few tips make one pot pasta foolproof. Use the pan size the recipe calls for, keep the heat at a steady simmer, and stir often. Most leftovers keep 3 to 4 days in the fridge, and a splash of broth brings the sauce back to life.

I hope these recipes free up a few evenings and a little room in your sink. There is something so comforting about a big pot of pasta on the stove and everyone gathered around it. Enjoy every cozy bite.

Frequently Asked Questions

Can you cook any pasta in one pot with the sauce?

Most dried pasta shapes work, including spaghetti, penne, rotini, shells and elbows. The key is enough liquid, usually about 3 to 4 cups for 12 ounces of pasta, plus regular stirring. Fresh pasta and tortellini cook faster and need less liquid. Gluten free pasta can work but tends to break down, so watch it closely.

Why is my one pot pasta sticky or mushy?

Sticky pasta usually means it was not stirred often enough, especially in the first few minutes. Mushy pasta is often overcooked or simmered in too much liquid. Start checking a couple of minutes before the time listed and pull the pot off the heat when the noodles still have a slight bite, since they keep softening.

Can I make one pot pasta ahead of time?

One pot pasta is best right after cooking because the noodles keep absorbing sauce as they sit. You can still make it ahead and refrigerate it for up to 4 days. When reheating, add a splash of broth, milk or water and warm it gently on the stove or in the microwave, stirring well.

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