10 Best One-Pot Pasta Dishes

Lemon Garlic Parmesan Shrimp Pasta

This refreshing and zesty pasta dish combines succulent shrimp with bold flavors of lemon, garlic, and parmesan, perfect for a quick and satisfying meal.

Ingredients:

• 8 oz spaghetti
• 1 lb shrimp, peeled and deveined
• 3 cloves garlic, minced
• 1 lemon, zested and juiced
• 1 cup grated Parmesan cheese
• 2 tbsp olive oil
• Salt and pepper, to taste
• Fresh parsley, for garnish

Cooking method:

1. Cook the spaghetti according to package instructions, then drain and set aside.
2. In a large pot, heat olive oil over medium heat. Sauté the garlic until fragrant.
3. Add the shrimp, lemon zest, and juice to the pot, cooking until the shrimp are pink and opaque.
4. Toss in the cooked spaghetti and parmesan cheese, stirring well to combine.
5. Season with salt and pepper, garnish with parsley, and serve hot.

Creamy Tomato Basil Chicken Pasta

A delightful combination of tender chicken and creamy tomato basil sauce come together in a single pot for a cozy dinner.

Ingredients:

• 10 oz penne pasta
• 2 chicken breasts, diced
• 1 can (14 oz) crushed tomatoes
• 1 cup heavy cream
• 2 cloves garlic, minced
• 1 cup fresh basil, chopped
• Salt and pepper, to taste
• 2 tbsp olive oil

Cooking method:

1. Heat olive oil in a large pot over medium heat. Add diced chicken and season with salt and pepper; cook until golden brown.
2. Stir in the garlic and cook until fragrant.
3. Add the crushed tomatoes and heavy cream to the pot, bringing to a gentle simmer.
4. Stir in the penne pasta, ensuring it's submerged in the sauce. Cover and cook until pasta is al dente.
5. Stir in fresh basil, adjust seasoning, and serve immediately.

Spicy Sausage and Spinach Rigatoni

With a kick of spice and a heap of leafy greens, this sausage and spinach rigatoni packs a punch of flavor in every bite.

Ingredients:

• 12 oz rigatoni
• 1 lb spicy Italian sausage, casing removed
• 4 cups fresh spinach
• 3 cloves garlic, minced
• 1 cup chicken broth
• 1/2 cup grated Pecorino Romano
• Salt and pepper, to taste
• 2 tbsp olive oil

Cooking method:

1. In a large pot, heat olive oil over medium heat. Add sausage and cook until browned, breaking it apart with a spoon.
2. Add garlic and cook until fragrant.
3. Pour in chicken broth, and stir in rigatoni. Bring to a boil, then simmer until pasta is al dente.
4. Toss in spinach and Pecorino Romano, stirring to wilt greens and coat pasta.
5. Season with salt and pepper before serving.

Mushroom and Asparagus Orzo

Earthy mushrooms and tender asparagus are the stars of this creamy and comforting orzo dish.

Ingredients:

• 1 cup orzo pasta
• 1 lb mushrooms, sliced
• 1 bunch of asparagus, chopped
• 3 cloves garlic, minced
• 1 cup vegetable broth
• 1/2 cup heavy cream
• Salt and pepper, to taste
• 2 tbsp olive oil

Cooking method:

1. Heat olive oil in a large pot over medium heat. Sauté mushrooms until golden brown.
2. Add garlic and asparagus, cooking until the asparagus is tender-crisp.
3. Stir in vegetable broth, heavy cream, and orzo, bringing to a simmer.
4. Cook until the orzo is tender, stirring occasionally to prevent sticking.
5. Season with salt and pepper, then serve.

Chorizo and Red Pepper Linguine

This one-pot linguine highlights the rich flavors of smoky chorizo and sweet red peppers for a hearty and satisfying meal.

Ingredients:

• 8 oz linguine
• 8 oz chorizo, sliced
• 1 red bell pepper, sliced
• 1 can (14 oz) diced tomatoes
• 2 cloves garlic, minced
• 1 cup chicken broth
• Salt and pepper, to taste
• 2 tbsp olive oil

Cooking method:

1. In a large pot, heat olive oil over medium heat. Cook chorizo until browned.
2. Add garlic and red pepper, sautéing until peppers are tender.
3. Stir in diced tomatoes and chicken broth, bringing to a simmer.
4. Add linguine, ensuring it's submerged in the liquid. Cook until pasta is al dente.
5. Season with salt and pepper before serving.

Lemon Broccoli Pasta

Bright and tangy, this lemon broccoli pasta makes a fresh and light dinner choice that’s full of flavor.

Ingredients:

• 8 oz fettuccine
• 2 cups broccoli florets
• 1 lemon, zested and juiced
• 2 cloves garlic, minced
• 1/3 cup grated Parmesan cheese
• Salt and pepper, to taste
• 2 tbsp olive oil

Cooking method:

1. Cook fettuccine in a large pot of boiling salted water. Add broccoli during the last 3 minutes of cooking.
2. Drain and set aside.
3. In the same pot, heat olive oil over medium heat. Sauté garlic until fragrant.
4. Return pasta and broccoli to the pot, stirring in lemon zest, juice, and Parmesan.
5. Season with salt and pepper, then serve.

Thai Peanut Noodles

This Asian-inspired dish pairs a creamy peanut sauce with tender noodles and crunchy vegetables for a delightful fusion of flavors.

Ingredients:

• 10 oz rice noodles
• 1/3 cup creamy peanut butter
• 2 tbsp soy sauce
• 2 tbsp lime juice
• 1 tbsp honey
• 1 tbsp sesame oil
• 1 red bell pepper, sliced
• 2 carrots, julienned
• 1/4 cup chopped peanuts
• Fresh cilantro, for garnish

Cooking method:

1. Cook rice noodles according to package instructions, then drain and set aside.
2. In a large pot, combine peanut butter, soy sauce, lime juice, honey, and sesame oil. Heat until smooth.
3. Add bell pepper and carrots, cooking until just tender.
4. Stir in cooked noodles, ensuring they are well coated with the sauce.
5. Garnish with chopped peanuts and cilantro before serving.

Pesto Chicken and Sun-Dried Tomato Pasta

Incorporate vibrant pesto and sweet sun-dried tomatoes into a creamy and satisfying chicken pasta dish.

Ingredients:

• 12 oz fusilli pasta
• 2 chicken breasts, sliced
• 1/2 cup pesto
• 1/3 cup sun-dried tomatoes, chopped
• 1/4 cup grated Parmesan cheese
• Salt and pepper, to taste
• 2 tbsp olive oil

Cooking method:

1. Heat olive oil in a large pot over medium heat. Cook chicken until browned and cooked through.
2. Stir in pesto and sun-dried tomatoes, cooking until fragrant.
3. Add fusilli pasta and enough water to cover. Cook until pasta is al dente, stirring frequently.
4. Stir in Parmesan cheese and season with salt and pepper. Serve hot.

Bacon and Leek Farfalle

This sophisticated dish combines the savory goodness of bacon with delicate leeks in a creamy sauce.

Ingredients:

• 10 oz farfalle pasta
• 6 slices bacon, chopped
• 2 leeks, sliced
• 1 cup chicken broth
• 1/2 cup heavy cream
• Salt and pepper, to taste
• 1 tbsp butter

Cooking method:

1. In a large pot, cook bacon until crispy. Remove and set aside.
2. In the same pot, melt butter over medium heat and sauté leeks until soft.
3. Add chicken broth and cream, bringing to a simmer.
4. Stir in farfalle and cook until pasta is al dente, stirring occasionally.
5. Return bacon to the pot, season with salt and pepper, and serve.

Veggie Alfredo Spaghetti

This creamy Alfredo spaghetti is packed with vegetables, making it a delicious way to enjoy a comforting, meatless meal.

Ingredients:

• 8 oz spaghetti
• 1 cup broccoli florets
• 1 cup sliced mushrooms
• 1 zucchini, sliced
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Salt and pepper, to taste
• 2 tbsp olive oil

Cooking method:

1. Cook spaghetti in a large pot of boiling salted water until al dente, adding broccoli in the last few minutes.
2. Drain and set aside.
3. Heat olive oil in the same pot over medium heat. Sauté mushrooms, zucchini, and garlic until tender.
4. Pour in heavy cream and bring to a simmer.
5. Return pasta and broccoli to the pot, stirring in Parmesan cheese. Season with salt and pepper, then serve.