How many times have you stared into your pantry, craving something delicious but dreading the cleanup? We’ve all been there—which is why we’re obsessed with one-pot pasta. These 16 quick recipes deliver maximum flavor with minimal fuss, turning weeknight dinners into effortless wins. Ready to ditch the dishes and dig in? Let’s get cooking!
Creamy Garlic Parmesan One Pot Pasta
You know those nights when you just want something comforting and easy? This creamy garlic parmesan pasta is your answer—it’s rich, flavorful, and all made in one pot for minimal cleanup. Seriously, it’s a weeknight lifesaver.
Serving: 4 | Pre Time: 5 minutes | Cooking Time: 15 minutes
Ingredients
– 12 oz fettuccine pasta
– 4 cups chicken broth
– 1 cup heavy cream
– 4 cloves garlic, minced
– 1 cup grated parmesan cheese
– 2 tbsp unsalted butter
– 1 tsp salt
– 1/2 tsp black pepper
– 1/4 tsp red pepper flakes
– 2 tbsp chopped fresh parsley
Instructions
1. Place the fettuccine pasta, chicken broth, heavy cream, minced garlic, butter, salt, black pepper, and red pepper flakes in a large pot or Dutch oven.
2. Bring the mixture to a boil over high heat, stirring occasionally to prevent sticking.
3. Once boiling, reduce the heat to medium-low and let it simmer uncovered for 10–12 minutes, stirring every 2–3 minutes until the pasta is al dente and most of the liquid is absorbed. Tip: Keep an eye on the pasta to avoid overcooking—it should be tender but still have a slight bite.
4. Remove the pot from the heat and stir in the grated parmesan cheese until it’s fully melted and the sauce is smooth. Tip: Adding the cheese off the heat helps prevent clumping and ensures a creamy texture.
5. Let the pasta sit for 2 minutes to thicken slightly, then stir in the chopped fresh parsley. Tip: For extra flavor, reserve a bit of parsley to sprinkle on top before serving.
6. Serve immediately while hot.
Here’s the best part: this pasta has a luxuriously creamy sauce that clings perfectly to every strand, with a bold garlic kick balanced by the salty parmesan. Try topping it with grilled chicken or sautéed mushrooms for a heartier meal—it’s versatile enough to make any night feel special.
Tomato Basil One Pot Pasta
Aren’t you tired of washing a mountain of dishes after cooking? This Tomato Basil One Pot Pasta is your new best friend—everything cooks together in one pot for maximum flavor and minimal cleanup. You’ll love how the pasta soaks up the rich, garlicky tomato sauce.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 12 ounces dried linguine pasta
– 1 (28-ounce) can crushed tomatoes
– 4 cups vegetable broth
– 1 medium yellow onion, thinly sliced
– 4 cloves garlic, minced
– 1/4 cup extra virgin olive oil
– 1/2 cup fresh basil leaves, packed
– 1/2 teaspoon red pepper flakes
– 1 teaspoon kosher salt
– 1/2 teaspoon black pepper
– 1/2 cup grated Parmesan cheese
Instructions
1. Place a large Dutch oven or heavy-bottomed pot over medium-high heat.
2. Add 1/4 cup extra virgin olive oil to the pot and heat for 1 minute until shimmering.
3. Add 1 thinly sliced yellow onion and cook for 5 minutes, stirring occasionally, until softened and translucent.
4. Stir in 4 minced garlic cloves and 1/2 teaspoon red pepper flakes; cook for 1 minute until fragrant.
5. Pour in 1 (28-ounce) can crushed tomatoes and 4 cups vegetable broth, then add 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
6. Break 12 ounces dried linguine pasta in half and submerge completely in the liquid.
7. Bring the mixture to a boil over high heat, then immediately reduce to a simmer.
8. Cover the pot and simmer for 15 minutes, stirring every 5 minutes to prevent sticking.
9. Uncover and cook for 5 more minutes, stirring frequently, until the pasta is al dente and sauce has thickened.
10. Remove from heat and stir in 1/2 cup packed fresh basil leaves until wilted.
11. Divide into bowls and top each serving with 2 tablespoons grated Parmesan cheese.
Perfectly al dente pasta coated in a velvety, herb-infused tomato sauce makes this dish incredibly satisfying. The fresh basil brightens each bite, while the Parmesan adds a salty, umami finish. Try serving it with a crisp green salad or crusty bread for a complete meal.
Chicken Alfredo One Pot Pasta
You know those nights when you want something comforting but don’t want to wash a mountain of dishes? This creamy pasta is your answer. It’s rich, satisfying, and all made in one pot for maximum ease and flavor.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1 tbsp olive oil
– 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
– 1/2 tsp salt
– 1/4 tsp black pepper
– 3 cloves garlic, minced
– 4 cups chicken broth
– 1 cup heavy cream
– 12 oz fettuccine pasta
– 1 cup grated Parmesan cheese
– 2 tbsp chopped fresh parsley
Instructions
1. Heat 1 tbsp olive oil in a large pot or Dutch oven over medium-high heat for 1 minute.
2. Add 1 lb chicken pieces, 1/2 tsp salt, and 1/4 tsp black pepper to the pot. Cook for 6-8 minutes, stirring occasionally, until the chicken is browned on all sides and no longer pink inside.
3. Add 3 cloves minced garlic to the pot and cook for 1 minute, stirring constantly, until fragrant. Tip: Don’t let the garlic burn, as it will turn bitter.
4. Pour in 4 cups chicken broth and 1 cup heavy cream. Use a wooden spoon to scrape up any browned bits from the bottom of the pot.
5. Add 12 oz fettuccine pasta to the liquid, ensuring it’s mostly submerged. Break the pasta in half if necessary to fit.
6. Bring the mixture to a boil, then reduce the heat to medium-low. Cover the pot and simmer for 12-15 minutes, stirring every 3-4 minutes to prevent sticking. Tip: The pasta is done when it’s al dente—tender but still slightly firm to the bite.
7. Remove the pot from the heat. Stir in 1 cup grated Parmesan cheese until it’s fully melted and the sauce is creamy. Tip: For the best texture, use freshly grated Parmesan from a block, as pre-shredded cheese often contains anti-caking agents that can make the sauce grainy.
8. Stir in 2 tbsp chopped fresh parsley.
9. Let the pasta sit, covered, for 5 minutes off the heat to allow the sauce to thicken slightly.
Keep it simple and serve this immediately. The pasta is luxuriously creamy and clings perfectly to the fettuccine, with the tender chicken adding hearty bites. For a fresh twist, top it with extra parsley or a squeeze of lemon juice just before eating.
Spinach and Artichoke One Pot Pasta
Craving something creamy, cheesy, and packed with veggies without a sink full of dishes? This one-pot wonder is your new best friend. It’s the ultimate cozy weeknight dinner that comes together in about 30 minutes flat.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 12 oz dried fettuccine pasta
– 4 cups low-sodium vegetable broth
– 1 cup water
– 1 (14 oz) can artichoke hearts, drained and quartered
– 5 oz fresh baby spinach
– 1 cup heavy cream
– 1 cup shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
– 4 cloves garlic, minced
– 1 tbsp olive oil
– 1 tsp dried Italian seasoning
– 1/2 tsp red pepper flakes
– 1/2 tsp kosher salt
– 1/4 tsp black pepper
Instructions
1. Heat 1 tbsp olive oil in a large Dutch oven or pot over medium heat.
2. Add 4 cloves minced garlic and cook for 1 minute, stirring constantly, until fragrant.
3. Pour in 4 cups vegetable broth and 1 cup water, then increase heat to bring the liquid to a boil.
4. Add 12 oz fettuccine, 1 tsp Italian seasoning, 1/2 tsp red pepper flakes, 1/2 tsp salt, and 1/4 tsp black pepper to the boiling broth.
5. Reduce heat to a steady simmer and cook pasta for 10 minutes, stirring occasionally with tongs to prevent sticking.
6. Stir in 1 (14 oz) can quartered artichoke hearts and cook for 3 more minutes.
7. Add 5 oz fresh baby spinach in two batches, stirring until each batch is wilted, about 1 minute total.
8. Pour in 1 cup heavy cream and stir to combine, then simmer for 2 minutes until the sauce slightly thickens.
9. Remove the pot from heat and stir in 1 cup shredded mozzarella and 1/2 cup grated Parmesan until the cheeses are fully melted and the sauce is creamy.
10. Let the pasta rest off heat for 2 minutes to allow the sauce to thicken further before serving.
The pasta is luxuriously creamy with tender noodles, and the spinach and artichokes add pops of freshness and texture. For a fun twist, top it with extra red pepper flakes or serve it alongside garlic bread to soak up every bit of that delicious sauce.
Pesto Chicken One Pot Pasta
Tired of washing a mountain of dishes after dinner? This pesto chicken one-pot pasta is your new best friend—it’s creamy, flavorful, and everything cooks together in a single pot. You’ll love how easy it is to get a satisfying meal on the table with minimal cleanup.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
– 1 tbsp olive oil
– 1/2 tsp salt
– 1/4 tsp black pepper
– 3 cloves garlic, minced
– 1/2 cup sun-dried tomatoes, chopped
– 12 oz penne pasta
– 4 cups chicken broth
– 1 cup heavy cream
– 1/2 cup basil pesto
– 1 cup baby spinach
– 1/2 cup grated Parmesan cheese
Instructions
1. Heat 1 tbsp olive oil in a large pot or Dutch oven over medium-high heat.
2. Season 1 lb chicken pieces with 1/2 tsp salt and 1/4 tsp black pepper.
3. Add chicken to the pot and cook for 5-7 minutes until browned on all sides, stirring occasionally.
4. Add 3 cloves minced garlic and 1/2 cup sun-dried tomatoes to the pot, cooking for 1 minute until fragrant.
5. Pour in 12 oz penne pasta and 4 cups chicken broth, stirring to combine.
6. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 12 minutes, stirring halfway through to prevent sticking.
7. Stir in 1 cup heavy cream and 1/2 cup basil pesto until well combined.
8. Add 1 cup baby spinach and cook for 2-3 minutes until wilted.
9. Remove from heat and stir in 1/2 cup grated Parmesan cheese until melted and creamy.
10. Let sit for 5 minutes to thicken before serving.
Now you’ve got a creamy, restaurant-quality pasta with tender chicken and vibrant pesto flavor. The sauce clings perfectly to every noodle, and you can top it with extra Parmesan or fresh basil for a beautiful presentation.
Cheesy Broccoli One Pot Pasta
Ugh, we’ve all been there—starving after a long day, dreading a sink full of dishes. This cheesy broccoli one-pot pasta is your weeknight savior, delivering cozy comfort with minimal cleanup. You’ll love how the broccoli softens right into the creamy sauce, and yes, it’s as easy as it sounds.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 12 oz short pasta (like penne or fusilli)
– 4 cups broccoli florets
– 3 cups vegetable broth
– 1 cup heavy cream
– 2 cups shredded cheddar cheese
– 1/2 cup grated Parmesan cheese
– 2 tbsp unsalted butter
– 2 cloves garlic, minced
– 1 tsp salt
– 1/2 tsp black pepper
– 1/4 tsp red pepper flakes (optional)
Instructions
1. In a large pot or Dutch oven, melt the unsalted butter over medium heat.
2. Add the minced garlic and cook for 1 minute, stirring constantly until fragrant—be careful not to burn it.
3. Pour in the vegetable broth and heavy cream, then stir to combine.
4. Add the short pasta, broccoli florets, salt, black pepper, and red pepper flakes (if using) to the pot.
5. Increase the heat to medium-high and bring the mixture to a boil, which should take about 5 minutes.
6. Once boiling, reduce the heat to a simmer, cover the pot, and cook for 10 minutes, stirring occasionally to prevent sticking.
7. After 10 minutes, check that the pasta is al dente and the broccoli is tender—if needed, cook for 1–2 more minutes until done.
8. Remove the pot from the heat and stir in the shredded cheddar cheese and grated Parmesan cheese until fully melted and creamy.
9. Let the pasta sit for 2 minutes off the heat to thicken slightly before serving.
Now, dig into that creamy, cheesy goodness! The pasta turns out tender with just the right bite, while the broccoli melts into the sauce for a velvety texture. For a fun twist, top it with crispy breadcrumbs or serve alongside a simple green salad to balance the richness.
Cajun Chicken One Pot Pasta
Sometimes you just need a meal that’s bold, easy, and makes cleanup a breeze. This Cajun chicken one-pot pasta is exactly that—a creamy, spicy dish that comes together in a single pan. You’ll love how the flavors meld while you barely lift a finger.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
– 2 tbsp olive oil
– 1 onion, diced
– 1 green bell pepper, diced
– 3 cloves garlic, minced
– 2 tbsp Cajun seasoning
– 8 oz penne pasta
– 4 cups chicken broth
– 1 cup heavy cream
– 1 cup shredded Monterey Jack cheese
– Salt to taste
– Fresh parsley, chopped, for garnish
Instructions
1. Heat 1 tbsp olive oil in a large pot or Dutch oven over medium-high heat until shimmering.
2. Add the chicken pieces and cook for 5–7 minutes, stirring occasionally, until browned on all sides and no longer pink inside. Tip: Don’t overcrowd the pot to ensure proper browning.
3. Remove the chicken from the pot and set it aside on a plate.
4. Add the remaining 1 tbsp olive oil to the same pot.
5. Add the diced onion and green bell pepper, cooking for 4–5 minutes until softened.
6. Stir in the minced garlic and cook for 1 minute until fragrant.
7. Sprinkle in the Cajun seasoning and stir to coat the vegetables evenly.
8. Add the penne pasta and chicken broth to the pot, stirring to combine.
9. Bring the mixture to a boil, then reduce the heat to medium-low and cover the pot.
10. Simmer for 12–15 minutes, stirring occasionally, until the pasta is al dente and most of the liquid is absorbed. Tip: Check the pasta a minute early to avoid overcooking.
11. Stir in the heavy cream and cooked chicken, heating for 2–3 minutes until warmed through.
12. Remove the pot from the heat and stir in the shredded Monterey Jack cheese until melted and smooth. Tip: Add the cheese off the heat to prevent it from separating.
13. Season with salt to taste, adjusting as needed.
14. Garnish with fresh chopped parsley before serving.
15. Serve immediately while hot.
One bite reveals a creamy, velvety sauce clinging to tender pasta and juicy chicken, with a kick of Cajun spice that’s balanced by the richness of the cheese. For a fun twist, top it with extra green onions or a squeeze of lime to brighten the flavors, making it perfect for a cozy weeknight dinner that feels anything but ordinary.
Caprese One Pot Pasta
A busy weeknight just got a whole lot tastier with this one-pot wonder. You’ll love how the fresh flavors of a classic Caprese salad come together in a simple pasta dish, all made in a single pot for minimal cleanup. It’s the perfect cozy, yet vibrant, meal when you’re short on time but craving something delicious.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 12 ounces dried linguine
– 4 cups vegetable broth
– 1 pint cherry tomatoes, halved
– 4 cloves garlic, minced
– 1 teaspoon dried oregano
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 8 ounces fresh mozzarella cheese, cubed
– 1/2 cup fresh basil leaves, thinly sliced
– 2 tablespoons extra virgin olive oil
Instructions
1. Place the linguine, vegetable broth, cherry tomatoes, garlic, oregano, salt, and black pepper in a large pot or Dutch oven over high heat.
2. Bring the mixture to a boil, then reduce the heat to medium-low to maintain a steady simmer.
3. Cook uncovered for 12-15 minutes, stirring occasionally with tongs to prevent sticking, until the pasta is al dente and most of the liquid has been absorbed. Tip: For the best texture, start checking the pasta at the 12-minute mark to avoid overcooking.
4. Remove the pot from the heat and let it sit for 2 minutes to allow the residual heat to thicken the sauce slightly.
5. Gently stir in the cubed fresh mozzarella and sliced basil until the cheese just begins to soften. Tip: Adding the cheese off the heat prevents it from melting completely and becoming stringy, keeping those lovely creamy pockets.
6. Drizzle the extra virgin olive oil over the top and give everything one final, gentle stir to combine. Tip: A good quality olive oil added at the end provides a fresh, fruity flavor that brightens the whole dish.
7. Serve immediately while warm.
Hearty and satisfying, this pasta has a wonderfully creamy texture from the softened mozzarella mingling with the rich, tomato-infused broth. The fresh basil adds a pop of color and bright, herbal notes that make every bite sing. For a fun twist, try serving it straight from the pot at the table with a sprinkle of red pepper flakes for those who like a little heat.
Garlic Butter Herb One Pot Pasta
Now, picture this: you’re craving something cozy and flavorful but don’t want to deal with a sink full of dishes. This garlic butter herb one-pot pasta is your answer—it’s creamy, herby, and ready in under 30 minutes with minimal cleanup.
Serving: 4 | Pre Time: 5 minutes | Cooking Time: 20 minutes
Ingredients
– 12 oz fettuccine pasta
– 4 cups vegetable broth
– 1 cup heavy cream
– 4 tbsp unsalted butter
– 6 cloves garlic, minced
– 1 tsp dried oregano
– 1 tsp dried basil
– 1/2 tsp red pepper flakes
– 1/2 cup grated Parmesan cheese
– 1/4 cup chopped fresh parsley
– Salt to taste
Instructions
1. In a large pot or Dutch oven, combine the fettuccine pasta, vegetable broth, heavy cream, unsalted butter, minced garlic, dried oregano, dried basil, and red pepper flakes.
2. Place the pot over medium-high heat and bring the mixture to a boil, stirring occasionally to prevent sticking.
3. Once boiling, reduce the heat to medium-low and let it simmer uncovered for 12-15 minutes, stirring every 3-4 minutes until the pasta is al dente and the liquid has thickened into a creamy sauce. Tip: For a richer flavor, use homemade broth if available.
4. Remove the pot from the heat and stir in the grated Parmesan cheese until it melts completely into the sauce.
5. Add the chopped fresh parsley and season with salt, stirring to combine evenly. Tip: Taste and adjust salt gradually, as the broth and cheese already add saltiness.
6. Let the pasta sit off the heat for 2-3 minutes to allow the sauce to thicken further before serving. Tip: If the sauce seems too thick, add a splash of broth or cream to loosen it.
Rich and velvety, this pasta boasts a smooth texture that clings perfectly to each strand, with a bold garlic and herb flavor balanced by a hint of spice from the red pepper flakes. Serve it immediately in bowls, garnished with extra parsley or a sprinkle of Parmesan, or pair it with a simple side salad for a complete meal that feels indulgent yet effortless.
Spicy Arrabiata One Pot Pasta
Feeling like you need a cozy, flavorful dinner without a mountain of dishes? This spicy arrabiata pasta comes together in one pot with minimal fuss. You’ll get that classic Italian kick with just a few simple ingredients.
Serving: 4 | Pre Time: 5 minutes | Cooking Time: 20 minutes
Ingredients
– 12 ounces dried penne pasta
– 1 tablespoon olive oil
– 4 cloves garlic, minced
– 1/2 teaspoon red pepper flakes
– 1 (28-ounce) can crushed tomatoes
– 2 cups vegetable broth
– 1 teaspoon salt
– 1/4 cup fresh basil, chopped
– 1/4 cup grated Parmesan cheese
Instructions
1. Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium-high heat.
2. Add 4 cloves minced garlic and 1/2 teaspoon red pepper flakes to the pot. Cook for 1 minute, stirring constantly, until fragrant.
3. Pour in 1 (28-ounce) can crushed tomatoes, 2 cups vegetable broth, and 1 teaspoon salt. Stir to combine.
4. Add 12 ounces dried penne pasta directly to the pot, ensuring it’s submerged in the liquid.
5. Bring the mixture to a boil, then immediately reduce the heat to maintain a gentle simmer. Tip: A vigorous boil can break the pasta.
6. Cover the pot and cook for 12-15 minutes, stirring every 3-4 minutes to prevent sticking. The pasta is done when it’s al dente and most of the liquid has been absorbed.
7. Remove the pot from the heat. Tip: Letting it sit off the heat for 2 minutes helps the sauce thicken.
8. Stir in 1/4 cup chopped fresh basil until just wilted.
9. Divide the pasta into bowls and top each serving with 1/4 cup grated Parmesan cheese. Tip: For extra richness, stir a spoonful of the cheese directly into the pot before serving.
Enjoy the perfectly al dente pasta coated in a vibrant, spicy tomato sauce. The fresh basil adds a bright finish that balances the heat beautifully. Try serving it with a simple green salad and crusty bread for a complete, comforting meal.
Thai Peanut One Pot Pasta
Gather around, friends—this Thai Peanut One Pot Pasta is the ultimate weeknight lifesaver. You get creamy peanut sauce, tender noodles, and vibrant veggies all cooked together in a single pot, meaning less cleanup and more flavor. It’s the cozy, satisfying meal you’ll crave after a long day.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 8 oz spaghetti
– 1 tbsp vegetable oil
– 1 lb boneless, skinless chicken breast, cut into 1-inch pieces
– 1 red bell pepper, thinly sliced
– 2 carrots, julienned
– 4 cloves garlic, minced
– 4 cups chicken broth
– 1 cup canned coconut milk
– ½ cup creamy peanut butter
– 3 tbsp soy sauce
– 2 tbsp lime juice
– 1 tbsp honey
– ½ tsp red pepper flakes
– ¼ cup chopped cilantro
– ¼ cup chopped peanuts
Instructions
1. Heat 1 tbsp vegetable oil in a large pot or Dutch oven over medium-high heat until shimmering, about 1 minute.
2. Add 1 lb chicken pieces and cook for 5–7 minutes, stirring occasionally, until browned on all sides and no longer pink inside.
3. Stir in 1 red bell pepper, 2 carrots, and 4 cloves garlic, and cook for 2–3 minutes until slightly softened.
4. Pour in 4 cups chicken broth, 1 cup coconut milk, ½ cup peanut butter, 3 tbsp soy sauce, 2 tbsp lime juice, 1 tbsp honey, and ½ tsp red pepper flakes, and whisk until smooth.
5. Add 8 oz spaghetti, submerging it fully in the liquid, and bring to a boil over high heat.
6. Reduce heat to medium-low, cover the pot, and simmer for 10–12 minutes, stirring every 3–4 minutes to prevent sticking, until pasta is al dente and most liquid is absorbed.
7. Remove from heat and stir in ¼ cup cilantro and ¼ cup peanuts.
8. Let sit for 2 minutes to thicken slightly before serving.
You’ll love the silky, clingy sauce coating each strand of pasta, with a perfect balance of nutty, tangy, and subtly spicy flavors. Try topping it with extra lime wedges or a drizzle of sriracha for a personalized kick—it’s fantastic served warm right from the pot.
Bacon Ranch One Pot Pasta
You know those nights when you just want something comforting and easy? Yeah, this Bacon Ranch One Pot Pasta is your answer. It’s creamy, savory, and the best part is you only dirty one pot.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 8 slices bacon, chopped
– 1 lb boneless, skinless chicken breasts, cubed
– 1 small yellow onion, diced
– 2 cloves garlic, minced
– 4 cups low-sodium chicken broth
– 1 cup heavy cream
– 1 (1 oz) packet dry ranch seasoning mix
– 12 oz penne pasta
– 1 cup shredded cheddar cheese
– 2 tbsp chopped fresh parsley
Instructions
1. Place a large pot or Dutch oven over medium-high heat.
2. Add the chopped bacon to the pot and cook for 6-8 minutes, stirring occasionally, until crispy and browned.
3. Use a slotted spoon to transfer the cooked bacon to a paper towel-lined plate, leaving the bacon fat in the pot.
4. Add the cubed chicken to the pot with the bacon fat and cook for 5-7 minutes, stirring occasionally, until the chicken is no longer pink and is lightly browned on all sides.
5. Add the diced onion to the pot with the chicken and cook for 3-4 minutes, stirring frequently, until the onion is translucent and softened.
6. Add the minced garlic to the pot and cook for 1 minute, stirring constantly, until fragrant.
7. Pour in the chicken broth, heavy cream, and dry ranch seasoning mix, and stir to combine everything thoroughly.
8. Add the penne pasta to the pot and stir to ensure all pieces are submerged in the liquid.
9. Bring the mixture to a boil, then immediately reduce the heat to maintain a gentle simmer.
10. Cover the pot and let it simmer for 12-15 minutes, stirring every 4-5 minutes to prevent sticking, until the pasta is al dente and most of the liquid has been absorbed.
11. Remove the pot from the heat and stir in the shredded cheddar cheese until it is completely melted and the sauce is smooth.
12. Stir in the reserved cooked bacon and chopped fresh parsley until evenly distributed throughout the pasta.
13. Let the pasta sit, covered, for 3-5 minutes off the heat to allow the sauce to thicken slightly before serving.
A perfectly creamy sauce coats every piece of pasta, with the smoky bacon and tangy ranch flavor shining through. For a fun twist, try serving it in individual bowls topped with extra crispy bacon bits and a sprinkle of green onions.
Mediterranean Olive One Pot Pasta
Venturing into Mediterranean flavors doesn’t have to mean a sink full of dishes—this one-pot pasta is your ticket to a vibrant, fuss-free dinner. You’ll love how the briny olives and sun-dried tomatoes mingle right in the pot, creating a sauce that’s packed with flavor without any extra effort. It’s the kind of meal that feels special but comes together in about the time it takes to watch your favorite show.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 12 ounces dried penne pasta
– 4 cups vegetable broth
– 1 (14.5-ounce) can diced tomatoes, undrained
– 1 cup pitted Kalamata olives, halved
– 1/2 cup sun-dried tomatoes in oil, drained and chopped
– 1 small yellow onion, diced
– 3 cloves garlic, minced
– 2 tablespoons olive oil
– 1 teaspoon dried oregano
– 1/2 teaspoon red pepper flakes
– 1/2 cup crumbled feta cheese
– 1/4 cup fresh parsley, chopped
Instructions
1. Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium heat until shimmering, about 1 minute.
2. Add 1 diced yellow onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
3. Stir in 3 minced garlic cloves and cook until fragrant, about 30 seconds—be careful not to burn it, as this can turn bitter.
4. Pour in 4 cups vegetable broth, 1 can undrained diced tomatoes, 12 ounces dried penne pasta, 1 teaspoon dried oregano, and 1/2 teaspoon red pepper flakes.
5. Bring the mixture to a boil over high heat, then reduce to a simmer and cover the pot.
6. Cook for 12 minutes, stirring halfway through to prevent sticking—this helps the pasta absorb the liquid evenly.
7. Uncover and add 1 cup halved Kalamata olives and 1/2 cup chopped sun-dried tomatoes, stirring to combine.
8. Continue cooking uncovered for 3–5 minutes, until the pasta is al dente and most of the liquid has been absorbed, leaving a saucy consistency.
9. Remove from heat and stir in 1/2 cup crumbled feta cheese and 1/4 cup chopped fresh parsley until the cheese just begins to melt.
10. Let the pasta rest for 2 minutes off the heat to allow the flavors to meld and the sauce to thicken slightly.
Here’s the best part: the pasta turns out tender yet firm, coated in a rich, tangy sauce from the olives and tomatoes. Serve it warm with an extra sprinkle of feta on top, or pair it with a crisp green salad for a complete meal that’s sure to become a weeknight favorite.
Beef Stroganoff One Pot Pasta
Dinner just got a whole lot easier with this cozy one-pot wonder. You’ll love how the rich, creamy sauce clings to every noodle, and the best part? You only have one pot to clean. It’s the ultimate comfort food for a busy weeknight.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1 lb ground beef
– 8 oz wide egg noodles
– 1 yellow onion, diced
– 8 oz cremini mushrooms, sliced
– 2 cloves garlic, minced
– 4 cups beef broth
– 1 cup sour cream
– 2 tbsp Worcestershire sauce
– 1 tbsp Dijon mustard
– 2 tbsp unsalted butter
– 1 tsp paprika
– ½ tsp black pepper
– ¼ cup fresh parsley, chopped
Instructions
1. Heat a large pot or Dutch oven over medium-high heat and add the ground beef, breaking it up with a spoon.
2. Cook the beef for 5–7 minutes until browned and no pink remains, then drain any excess fat.
3. Add the diced onion and sliced mushrooms to the pot with the beef and cook for 5 minutes, stirring occasionally, until softened.
4. Stir in the minced garlic and cook for 1 minute until fragrant.
5. Pour in the beef broth, Worcestershire sauce, Dijon mustard, paprika, and black pepper, and bring to a boil.
6. Add the wide egg noodles to the boiling liquid, ensuring they are fully submerged.
7. Reduce the heat to medium-low, cover the pot, and simmer for 10–12 minutes, stirring halfway through, until the noodles are tender and most liquid is absorbed.
8. Remove the pot from the heat and stir in the sour cream and butter until fully melted and creamy.
9. Garnish with chopped fresh parsley before serving.
Grab a bowl and dig into that velvety, savory goodness—the noodles soak up all the beefy flavor while the sour cream adds a tangy smoothness. Try topping it with extra parsley or a sprinkle of grated Parmesan for a little extra flair, and don’t forget to scoop up every last bit of that creamy sauce.
Coconut Curry One Pot Pasta
Ready for a cozy, flavorful dinner that comes together in one pot? This coconut curry pasta is the ultimate weeknight lifesaver—creamy, aromatic, and packed with veggies, it’s the kind of meal that feels indulgent but is surprisingly simple to whip up. You’ll love how the curry and coconut milk meld into a silky sauce right in the pot.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 1 tbsp olive oil
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 2 tbsp red curry paste
– 1 (13.5 oz) can full-fat coconut milk
– 2 cups vegetable broth
– 8 oz linguine pasta
– 1 red bell pepper, sliced
– 1 cup broccoli florets
– 1 cup canned chickpeas, drained and rinsed
– 1 tbsp soy sauce
– 1 tbsp lime juice
– ¼ cup fresh cilantro, chopped
– Salt to taste
Instructions
1. Heat 1 tbsp olive oil in a large pot or Dutch oven over medium heat.
2. Add 1 diced yellow onion and sauté for 3–4 minutes, until softened and translucent.
3. Stir in 3 minced garlic cloves and 1 tbsp grated ginger, cooking for 1 minute until fragrant—be careful not to burn the garlic.
4. Mix in 2 tbsp red curry paste and cook for 30 seconds to toast the spices, which deepens the flavor.
5. Pour in 1 can of full-fat coconut milk and 2 cups vegetable broth, stirring to combine.
6. Add 8 oz linguine pasta, 1 sliced red bell pepper, 1 cup broccoli florets, and 1 cup chickpeas to the pot, ensuring the pasta is mostly submerged.
7. Bring the mixture to a boil, then reduce the heat to a simmer.
8. Cover the pot and cook for 12–15 minutes, stirring occasionally to prevent sticking, until the pasta is al dente and the sauce has thickened.
9. Stir in 1 tbsp soy sauce and 1 tbsp lime juice for a balanced tangy kick.
10. Remove from heat and fold in ¼ cup chopped cilantro, seasoning with salt as needed.
All done! The pasta turns out tender with a luxuriously creamy sauce that clings to every strand, offering a hint of spice from the curry and a refreshing zing from the lime. For a fun twist, top it with extra cilantro or a sprinkle of crushed peanuts, and serve it straight from the pot for a fuss-free, family-style meal.
