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Food & Recipes

5 Delicious One-Pot Pasta Recipes That Will Replace Your Regular Spaghetti Night


Tired of boiling water, pouring in a box of spaghetti then stirring… and stirring… and stirring each night before adding sauce and extra toppings cooked in any number of other cookware?

If you’re like most of us, staying at home and cooking dinner every day, the answer is probably: yes! And the easiest way to serve a creative pasta dish to your family? In one pot, where all your ingredients cook together. It’s less mess, less cleaning, and gets dinner on the table in about 30 minutes.

One-Pot Garlic Parmesan Pasta

Pot of fettuccine
Damn Delicious

Plain butter and noodles is, well, a little “JV” if you’re cooking for the whole family. Luckily, you can still keep things just as simple with this cheesy, savory recipe from Damn Delicious. It tastes like a Fettuccine Alfredo but not as heavy thanks to milk subbed in for cream. 

After melting butter in a skillet, add chicken broth, milk, and fettuccine before bringing to a boil. Then, reduce heat and simmer for about 20 minutes. Stir in parmesan and garnish with parsley, if desired. Pair with a simple green salad (we can’t exist on cheese and noodles alone!) and you’ve got a square meal in under a half-hour.

One-Pot Greek Pasta

Bowl of Greek pasta
Whitney Bond

You may not be traveling to the Greek Isles anytime soon, but that doesn’t mean you can’t cook up a traditional Mediterranean dish like this one from Whitney Bond. In addition to macaroni noodles, it’s got protein, veggies, and savory toppings like feta cheese, oregano, and capers.

Begin by sautéing olive oil, onions, and garlic in a skillet on medium-high before adding ground turkey. Once its cooked, add oregano, parsley, salt and pepper, red pepper flakes, sun-dried and Roman tomatoes, and capers. After simmering, add tomato sauce, beef broth, and pasta to the pot before simmering for about 20 minutes. Add lemon juice for brightness before transferring to a large bowl and sprinkling with feta cheese. A perfect meal for al fresco evenings as the weather gets warmer.

30-Minute Stovetop Turkey Tetrazzini

Pot of turkey tetrazzini
Savory Nothings

You may remember eating turkey tetrazzini casserole as a youngster. In that version, your mom cooked the pasta before adding it to the casserole dish and baking it. Here, you’re skipping that step and cooking everything on the stovetop thanks to this hack from Savory Nothings. Easy!

Begin by cooking mushrooms and onions in a large pot before pouring in chicken stock and milk. After bringing it to a boil, add spaghetti, cook for 10 minutes, then add meat (rotisserie chicken works great if you don’t like turkey) and cook until the pasta is done. Take the pot off the heat, then add cheese, butter, and sour cream.

Got leftovers? Add a bit of chicken stock before reheating so the sauce thins out.

One-Pot Shrimp Diablo

Shrimp diablo
Lemons for Lulu

Had enough of comfort food? Or maybe you’re in the mood for something spicy? This easy recipe from Lemons For Lulu satisfies both desires. You’ll get tons of flavor without the heaviness, and can alter the heat to your liking.

Start by heating a stock pot, then add oil and garlic. Next, stir in chili paste, canned tomatoes, and vegetable broth, season with pepper flakes, oregano, salt and pepper, then bring to a boil. Once bubbling, reduce heat and add pasta, cooking until it’s al dente and the liquid has thickened and reduced. Then stir in the shrimp and cook until it has turned pink.

Need more heat? Sprinkle with red pepper flakes. If you’re in a pinch, or fresh shrimp isn’t available, consider frozen. Defrost then toss into the pot at the last-minute and you’re done!

One-Pot Pasta Primavera

Pot of pasta primavera
Oh My Veggies

Fighting an uphill battle to get the kids to eat their vegetables? This recipe from Oh My Veggies should do the trick. It’s packed with broccoli, asparagus, mushrooms and peas. It’s beyond easy.

Toss vegetable broth, thinly sliced onion, broccoli florets, asparagus bites, sliced mushrooms, minced garlic, red pepper flakes, salt and pepper, and linguine into a large pot and begin to cook over high heat. Then drizzle olive oil on top.

Once the pot boils, cook for seven minutes, stirring often. Next add peas, heavy whipping cream, lemon zest, and Parmesan. Cook until pasta and vegetables are tender. Let the pasta sit while the sauce thickens (just a few minutes) then garish with extra cheese if that’s your thing!

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