Cooking pasta usually involves a chaotic dance of multiple pots and pans. You have the giant pot of boiling water for the noodles, the skillet for the sauce, and the colander for draining, which leaves you with a mountain of dishes to scrub after dinner. One-pot pasta recipes change the rules completely by cooking everything together in a single vessel. The starch from the pasta releases directly into the sauce as it cooks, creating a creamy, rich texture without needing heavy cream. We are going to show you several delicious recipes that prove you can have a gourmet meal with almost zero cleanup. These dishes save time, reduce stress, and guarantee that the person doing the dishes won't complain tonight.
Classic Tomato Basil Linguine
This is the recipe that started the one-pot revolution. It is incredibly simple, relying on fresh ingredients to create a light but flavorful sauce.
Ingredients
- 12 ounces linguine
- 12 ounces cherry tomatoes (halved)
- 1 onion (thinly sliced)
- 4 cloves garlic (thinly sliced)
- 1/2 teaspoon red pepper flakes
- 2 sprigs fresh basil
- 2 tablespoons olive oil
- 4 1/2 cups vegetable broth
- Salt and pepper to taste
- Parmesan cheese for serving
Instructions
Grab a large, straight-sided skillet or a wide pot. Place the dry linguine flat in the pan. Arrange the tomatoes, onion, garlic, and basil around the pasta. Drizzle the olive oil over everything and sprinkle with the red pepper flakes, salt, and pepper. Pour the vegetable broth over the top.
Turn the heat to high and bring the mixture to a boil. Once it is boiling, keep the heat high and cook for about 9 minutes. You need to stir frequently with tongs to prevent the pasta from sticking to the bottom. The liquid will reduce down to a glossy, red sauce that coats the noodles perfectly. Remove the basil sprigs, toss with plenty of Parmesan cheese, and serve immediately.
Creamy Garlic Parmesan Chicken Pasta
This dish tastes like a restaurant-quality Alfredo, but it is much easier to make at home. It is rich, comforting, and packed with protein.
Ingredients
- 2 chicken breasts (diced into 1-inch cubes)
- 2 tablespoons butter
- 4 cloves garlic (minced)
- 2 cups chicken broth
- 1 cup milk (whole milk works best)
- 8 ounces fettuccine or penne
- 1/2 cup grated Parmesan cheese
- Fresh parsley (chopped)
Instructions
Melt the butter in a large pot or Dutch oven over medium-high heat. Add the diced chicken and cook until it is browned on the outside. It doesn't need to be fully cooked through yet. Add the minced garlic and cook for another minute until fragrant.
Add the uncooked pasta, chicken broth, and milk to the pot. Stir well to combine. Bring the liquid to a simmer, then reduce the heat to medium-low. Cover the pot and let it cook for about 15-20 minutes. You should remove the lid and stir every few minutes to ensure even cooking. Once the pasta is tender and the sauce has thickened, remove from the heat. Stir in the Parmesan cheese and fresh parsley. The sauce will continue to thicken as it stands.
Spicy Sausage and Orecchiette
Orecchiette means "little ears" in Italian, and their cup-like shape is perfect for holding onto chunky sauces. This recipe brings a nice kick of heat and savory flavor.
Ingredients
- 1 tablespoon olive oil
- 1 pound spicy Italian sausage (casings removed)
- 1 onion (diced)
- 3 cups chicken broth
- 1 can (14.5 oz) diced tomatoes (undrained)
- 8 ounces orecchiette pasta
- 3 cups baby spinach
- 1/2 cup heavy cream (optional)
Instructions
Heat the olive oil in a large pot over medium-high heat. Add the sausage and onion. Break up the sausage with a wooden spoon as it cooks, until it is browned and crumbled. Drain any excess fat if necessary.
Pour in the chicken broth, diced tomatoes with their juice, and the uncooked pasta. Bring the mixture to a boil. Reduce the heat to a simmer and cook uncovered for about 12-15 minutes. Stir occasionally until the pasta is al dente, and most of the liquid is absorbed. Stir in the baby spinach and let it wilt in the hot pasta for about 2 minutes. For an extra touch of richness, stir in the heavy cream right before serving.
Lemon Ricotta Penne with Spinach
This vegetarian option is bright, zesty, and surprisingly creamy. The ricotta cheese creates a luscious sauce that feels decadent but is actually quite light.
Ingredients
- 1 tablespoon olive oil
- 1 shallot (minced)
- 3 cups vegetable broth
- 8 ounces penne pasta
- Zest and juice of 1 lemon
- 1 cup ricotta cheese
- 3 cups fresh spinach
- Salt and black pepper
Instructions
Sauté the minced shallot in olive oil in a large pot over medium heat until soft. Add the vegetable broth, lemon zest, and dry pasta. Increase the heat to bring the liquid to a boil. Reduce to a simmer and cook for about 10-12 minutes, stirring often.
Most of the liquid should be absorbed by the time the pasta is tender. Remove the pot from the heat. Stir in the lemon juice and the ricotta cheese. The residual heat will melt the cheese into a smooth sauce. Fold in the fresh spinach and stir until it wilts. Season generously with salt and plenty of freshly cracked black pepper.
Taco Pasta Skillet
This is a fun fusion dish that combines the flavors of taco night with the comfort of pasta. It is a huge hit with families and comes together incredibly fast.
Ingredients
- 1 pound ground beef or turkey
- 1 packet taco seasoning
- 2 cups water or beef broth
- 1 jar (16 oz) salsa (your preferred heat level)
- 8 ounces shell pasta
- 1 cup shredded cheddar cheese
- Optional toppings: sour cream, green onions, avocado
Instructions
Brown the ground meat in a large, deep skillet over medium-high heat. Drain the fat. Stir in the taco seasoning, water (or broth), salsa, and uncooked shell pasta. Stir well to combine all the ingredients.
Bring the mixture to a boil, then reduce the heat to low and cover. Simmer for about 12-15 minutes, or until the pasta shells are tender. Remove the lid and stir. If it looks too soupy, let it cook uncovered for another minute or two. Sprinkle the cheddar cheese over the top and cover the pan again for just a minute to melt the cheese. Serve with your favorite taco toppings. Using a durable pot like a Lodge Dutch Oven ensures even heat distribution, which helps the pasta cook uniformly without burning.
Mushroom Stroganoff
Beef stroganoff is a classic, but this mushroom version is just as savory and hearty. Using a mix of mushrooms adds depth of flavor and great texture.
Ingredients
- 2 tablespoons butter
- 1 pound mixed mushrooms (cremini, shiitake, button), sliced
- 1 onion (diced)
- 2 teaspoons fresh thyme leaves
- 4 cups vegetable or beef broth
- 8 ounces egg noodles
- 1/2 cup sour cream
- 1 tablespoon Dijon mustard
Instructions
Melt the butter in a large pot over medium-high heat. Add the mushrooms and onion. Cook for about 5-8 minutes until the mushrooms have released their liquid and started to brown. Add the fresh thyme and cook for another minute.
Pour in the broth and bring to a boil. Add the egg noodles and stir to submerge them. Reduce heat to a simmer and cook for about 7-9 minutes. Egg noodles cook faster than dried wheat pasta, so keep an eye on them. Once the noodles are tender and the liquid has reduced to a sauce consistency, turn off the heat. Stir in the sour cream and Dijon mustard. Taste and adjust seasoning with salt and pepper.
