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Quick Recipes • February 9, 2026

One-Pot Pasta Recipes That Clean Up in Minutes

One pot pasta recipes with minimal cleanup - complete pasta dish in skillet

Introduction

You're exhausted after a long day, craving a comforting pasta dinner, but the thought of scrubbing multiple pots and pans makes you want to order takeout instead. I've been there countless times during my 10+ years of home cooking, which is why one-pot pasta recipes have become my weeknight lifesaver.

The beauty of one-pot pasta isn't just about convenience—it's about creating restaurant-quality dishes while using a single pot that cleans up in under two minutes. After testing dozens of variations in my kitchen, I've perfected 12 one-pot pasta recipes that actually work. No gummy noodles, no watery sauce, and definitely no pile of dirty dishes.

In this guide, I'll share my tested recipes, the science behind why they work, and the mistakes I made so you don't have to. Whether you're a cooking beginner or just need quick pasta dishes for busy nights, these easy one pot meals will change how you approach dinner.

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Why One-Pot Pasta Actually Works

I'll be honest—I was skeptical about one-pot pasta when I first tried it five years ago. My first attempt resulted in mushy noodles swimming in a watery mess. But once I understood the science, everything changed.

Traditional pasta cooking drains away the starchy pasta water, which actually contains flavor and natural thickening power. With one-pot pasta recipes, the starch released from the noodles stays in the pot, creating a naturally creamy sauce that clings to every strand. According to Serious Eats' cooking science guide, this starch acts as an emulsifier, binding the fat and water together for silky-smooth sauces.

The key is using just enough liquid so it's absorbed by the time the pasta reaches al dente. This creates a perfectly saucy dish without any draining—and cleanup takes literally 90 seconds with a quick rinse.

Essential Tips Before You Start

After making these recipes dozens of times, I've learned these fundamentals make the difference between success and disappointment:

  • Use a wide, shallow pan: A 12-inch skillet or sauté pan with high sides works best. The pasta needs to lie relatively flat for even cooking. My first attempts in a narrow pot resulted in unevenly cooked noodles.
  • Measure your liquid carefully: This is crucial. I use a 1:1.5 ratio—for every 8 oz of pasta, I use 3 cups of liquid. Too much creates soup; too little burns the bottom.
  • Stir frequently at first: The first 5 minutes require stirring every minute to prevent sticking. After that, you can stir every 2-3 minutes.
  • Don't walk away: Unlike traditional pasta, you can't just set a timer and forget it. Stay nearby to adjust heat and stir.

12 Tested One-Pot Pasta Recipes

1. Classic One-Pot Spaghetti and Tomato Basil

⏱️ 20 minutes total

This was the first one-pot pasta I perfected, and it remains my go-to weeknight dinner. The fresh basil adds brightness that dried herbs can't match.

Ingredients:

  • 12 oz spaghetti
  • 1 (28 oz) can crushed tomatoes
  • 4 cups vegetable broth (or chicken broth)
  • 1 medium onion, thinly sliced
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes
  • 2 tablespoons olive oil
  • 1 cup fresh basil leaves, torn
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper to taste

Instructions:

  1. Add spaghetti, crushed tomatoes, broth, onion, garlic, oregano, red pepper flakes, and olive oil to a large skillet. Break the pasta in half if needed to fit.
  2. Bring to a boil over high heat, then reduce to medium-high. Cook for 12-15 minutes, stirring every 2 minutes to prevent sticking. I use tongs to turn the pasta rather than a spoon—it works better.
  3. The pasta is done when most liquid is absorbed and noodles are al dente. In my kitchen, this takes exactly 14 minutes, but check at 12 minutes to be safe.
  4. Remove from heat and stir in torn basil. Let sit for 2 minutes—the residual heat wilts the basil perfectly without cooking it.
  5. Top with Parmesan and serve immediately. The sauce will thicken as it sits.

2. Creamy Garlic Parmesan Pasta

⏱️ 18 minutes total

This recipe proves you don't need heavy cream for a luxurious sauce. The pasta starch creates incredible creaminess naturally.

Ingredients:

  • 12 oz linguine or fettuccine
  • 4 cups chicken broth
  • 6 cloves garlic, minced
  • 1 cup grated Parmesan cheese
  • 3 tablespoons butter
  • 1/4 cup heavy cream (optional, for extra richness)
  • 1 teaspoon Italian seasoning
  • Fresh parsley for garnish
  • Salt and pepper to taste

Instructions:

  1. Combine pasta, chicken broth, garlic, and Italian seasoning in a large skillet. Bring to a boil over high heat.
  2. Reduce heat to medium and cook for 10-12 minutes, stirring frequently. The liquid should reduce significantly. I've found this works best at a gentle boil, not a rolling one.
  3. When pasta is al dente and about 1/2 cup liquid remains, remove from heat. This is crucial—don't let it go dry or it'll be gummy.
  4. Stir in butter and Parmesan until melted and creamy. Add cream if using. The sauce will look thin but thickens dramatically in 1-2 minutes.
  5. Season with salt and pepper, garnish with parsley, and serve.

3. Cajun Chicken Pasta

⏱️ 28 minutes total

After testing this five times, I nailed the spice level—enough kick without overwhelming. It's now my husband's favorite.

Ingredients:

  • 12 oz penne pasta
  • 1 lb chicken breast, cut into bite-sized pieces
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 (14 oz) can diced tomatoes
  • 2 1/2 cups chicken broth
  • 1 cup heavy cream
  • 2 tablespoons Cajun seasoning (adjust to taste)
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • Salt to taste
  • Green onions for garnish

Instructions:

  1. Heat olive oil in a large, deep skillet over medium-high heat. Season chicken with 1 tablespoon Cajun seasoning and cook for 5-6 minutes until browned and cooked through. Remove and set aside.
  2. In the same skillet, add bell peppers and cook for 2-3 minutes until slightly softened.
  3. Add pasta, diced tomatoes, chicken broth, remaining Cajun seasoning, and garlic. Bring to a boil.
  4. Reduce heat to medium and cook for 12-14 minutes, stirring every 2 minutes. The pasta should be tender and liquid mostly absorbed.
  5. Stir in heavy cream and cooked chicken. Cook for 2 more minutes until heated through and sauce is creamy.
  6. Garnish with green onions and serve.

4. Lemon Garlic Shrimp Pasta

⏱️ 20 minutes total

This recipe taught me that shrimp should be added at the end—otherwise they turn rubbery. I learned that lesson the hard way with my first batch!

Ingredients:

  • 12 oz angel hair or thin spaghetti
  • 1 lb large shrimp, peeled and deveined
  • 4 cups chicken or vegetable broth
  • 4 cloves garlic, minced
  • Zest of 1 lemon
  • Juice of 2 lemons
  • 1/2 cup white wine (or extra broth)
  • 3 tablespoons butter
  • 1/4 cup fresh parsley, chopped
  • Red pepper flakes to taste
  • Salt and pepper to taste

Instructions:

  1. Combine pasta, broth, garlic, lemon zest, white wine, and a pinch of red pepper flakes in a large skillet. Bring to a boil.
  2. Reduce heat to medium-high and cook for 6-8 minutes, stirring frequently. Angel hair cooks faster than regular pasta, so watch closely.
  3. When pasta is nearly al dente and about 1 cup of liquid remains, add shrimp. Cook for 3-4 minutes, stirring occasionally, until shrimp are pink and cooked through.
  4. Remove from heat and stir in butter, lemon juice, and parsley. The butter creates a silky sauce that coats everything beautifully.
  5. Season with salt and pepper to taste.

5. One-Pot Mac and Cheese

⏱️ 22 minutes total

Forget the boxed stuff—this homemade version is just as easy and tastes infinitely better. I've made this at least 30 times.

Ingredients:

  • 1 lb elbow macaroni
  • 4 cups whole milk
  • 2 cups water
  • 3 cups shredded sharp cheddar cheese
  • 1 cup shredded mozzarella cheese
  • 3 tablespoons butter
  • 1 teaspoon mustard powder (secret ingredient!)
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste

Instructions:

  1. Add macaroni, milk, water, butter, mustard powder, and garlic powder to a large pot. Bring to a boil over high heat.
  2. Reduce heat to medium and cook for 10-12 minutes, stirring every minute. This requires more stirring than other recipes because milk can scorch easily.
  3. When pasta is tender and mixture is creamy (most liquid absorbed), remove from heat.
  4. Immediately stir in both cheeses until completely melted. The key is adding cheese off the heat—it melts smoothly without becoming grainy.
  5. Let sit for 3-5 minutes before serving. It will thicken considerably as it cools.
Pro tip: Use freshly shredded cheese, not pre-shredded. Pre-shredded cheese contains anti-caking agents that make the sauce grainy. I tested both versions side by side, and the difference is noticeable.

6. Italian Sausage and Spinach Pasta

⏱️ 25 minutes total

The sausage provides so much flavor that you barely need additional seasonings. This became a weekly staple in my house.

Ingredients:

  • 12 oz rigatoni or penne
  • 1 lb Italian sausage (mild or spicy), casings removed
  • 4 cups chicken broth
  • 1 (14 oz) can diced tomatoes
  • 3 cups fresh spinach
  • 4 cloves garlic, minced
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon Italian seasoning
  • Red pepper flakes (optional)
  • Salt and pepper to taste

Instructions:

  1. Brown sausage in a large skillet over medium-high heat, breaking it into crumbles. This takes 6-7 minutes. Don't drain the fat—it adds flavor.
  2. Add garlic and cook for 1 minute until fragrant.
  3. Add pasta, chicken broth, diced tomatoes, and Italian seasoning. Bring to a boil.
  4. Reduce heat to medium and cook for 12-15 minutes, stirring every 2-3 minutes, until pasta is tender.
  5. Stir in spinach and cook for 1-2 minutes until wilted. Fresh spinach wilts down to almost nothing, so don't worry if it looks like too much.
  6. Remove from heat, stir in Parmesan, and season to taste.

7. Mushroom and Thyme Pasta

⏱️ 26 minutes total

This vegetarian option is surprisingly hearty. The earthy mushrooms and fresh thyme create a sophisticated flavor.

Ingredients:

  • 12 oz farfalle (bow-tie pasta)
  • 1 lb mixed mushrooms (cremini, shiitake, button), sliced
  • 4 cups vegetable broth
  • 1 cup heavy cream or half-and-half
  • 4 cloves garlic, minced
  • 2 tablespoons fresh thyme leaves
  • 1/2 cup white wine (or extra broth)
  • 3 tablespoons butter
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper to taste

Instructions:

  1. Melt butter in a large skillet over medium-high heat. Add mushrooms and cook for 5-6 minutes until golden brown. Don't stir constantly—let them brown.
  2. Add garlic and thyme, cook for 1 minute.
  3. Add pasta, broth, and white wine. Bring to a boil.
  4. Reduce heat to medium and cook for 12-14 minutes, stirring frequently, until pasta is al dente.
  5. Stir in cream and Parmesan. Cook for 2 more minutes until sauce thickens.
  6. Season with salt and pepper.

8. Taco Pasta

⏱️ 24 minutes total

My kids request this weekly. It combines two favorites—tacos and pasta—into one easy dish.

Ingredients:

  • 12 oz rotini or shell pasta
  • 1 lb ground beef
  • 1 (14 oz) can diced tomatoes with green chiles
  • 3 cups beef broth
  • 1 packet taco seasoning (or 3 tablespoons homemade)
  • 1 cup corn (frozen or canned)
  • 1 cup shredded cheddar cheese
  • 1/2 cup sour cream
  • Optional toppings: diced tomatoes, avocado, cilantro, jalapeños

Instructions:

  1. Brown ground beef in a large skillet over medium-high heat, 6-7 minutes. Drain excess fat if needed.
  2. Add pasta, diced tomatoes, beef broth, taco seasoning, and corn. Stir well to combine.
  3. Bring to a boil, then reduce heat to medium. Cook for 12-14 minutes, stirring every 2 minutes.
  4. When pasta is tender and liquid is mostly absorbed, remove from heat.
  5. Stir in half the cheese and sour cream. Top with remaining cheese and your favorite taco toppings.

9. Pesto Chicken Pasta

⏱️ 25 minutes total

Store-bought pesto works perfectly here, making this one of the fastest recipes. I keep jarred pesto on hand specifically for this dish.

Ingredients:

  • 12 oz penne or fusilli
  • 1 lb chicken breast, cut into bite-sized pieces
  • 1/2 cup basil pesto (store-bought or homemade)
  • 3 1/2 cups chicken broth
  • 1 cup cherry tomatoes, halved
  • 1/2 cup heavy cream
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper to taste

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper, cook for 5-6 minutes until cooked through. Remove and set aside.
  2. In the same skillet, add pasta, broth, and garlic. Bring to a boil.
  3. Reduce heat to medium and cook for 12-14 minutes, stirring frequently.
  4. When pasta is almost tender, add cherry tomatoes and cook for 2 more minutes.
  5. Stir in pesto, cream, cooked chicken, and Parmesan. Mix until everything is coated and heated through.

10. Carbonara-Style One-Pot Pasta

⏱️ 23 minutes total

True carbonara uses egg yolks, which I adapted for the one-pot method. It took me three tries to get this right without scrambling the eggs!

Ingredients:

  • 12 oz spaghetti
  • 8 oz bacon or pancetta, chopped
  • 4 cups chicken broth
  • 4 egg yolks
  • 1 cup grated Parmesan cheese
  • 3 cloves garlic, minced
  • 1/4 cup fresh parsley, chopped
  • Black pepper to taste
  • Salt to taste

Instructions:

  1. Cook bacon in a large skillet over medium heat until crispy, 6-8 minutes. Remove bacon, leaving 2 tablespoons of fat in the pan.
  2. Add pasta, broth, and garlic to the skillet. Bring to a boil.
  3. Reduce heat to medium and cook for 10-12 minutes, stirring frequently.
  4. While pasta cooks, whisk together egg yolks and Parmesan in a bowl.
  5. When pasta is al dente and about 1/2 cup liquid remains, remove from heat. This is critical—the pan must be off heat before adding eggs.
  6. Quickly stir in egg mixture and bacon. The residual heat cooks the eggs without scrambling them. Keep stirring for 1 minute until creamy.
  7. Add parsley and lots of black pepper.

11. Mediterranean Veggie Pasta

⏱️ 24 minutes total

Loaded with vegetables, this is my go-to when I need something lighter but still satisfying.

Ingredients:

  • 12 oz penne pasta
  • 1 zucchini, diced
  • 1 yellow squash, diced
  • 1 red bell pepper, diced
  • 1 cup cherry tomatoes, halved
  • 1/2 cup Kalamata olives, sliced
  • 1/2 cup feta cheese, crumbled
  • 4 cups vegetable broth
  • 4 cloves garlic, minced
  • 2 teaspoons dried oregano
  • 1/4 cup fresh basil, chopped
  • 3 tablespoons olive oil
  • Salt and pepper to taste

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat. Add zucchini, squash, and bell pepper. Cook for 4-5 minutes until slightly softened.
  2. Add pasta, broth, garlic, and oregano. Bring to a boil.
  3. Reduce heat to medium and cook for 12-14 minutes, stirring every 2-3 minutes.
  4. In the last 2 minutes of cooking, add cherry tomatoes and olives.
  5. Remove from heat and stir in feta and fresh basil. The feta will soften but shouldn't fully melt.

12. Spicy Sausage Arrabbiata

⏱️ 25 minutes total

This has a nice kick that wakes up your taste buds. I use hot Italian sausage, but you can use mild if you prefer less heat.

Ingredients:

  • 12 oz rigatoni
  • 1 lb hot Italian sausage, casings removed
  • 1 (28 oz) can crushed tomatoes
  • 3 cups chicken broth
  • 1 teaspoon red pepper flakes (adjust to taste)
  • 4 cloves garlic, minced
  • 1 teaspoon dried basil
  • 1/2 cup grated Parmesan cheese
  • Fresh basil for garnish
  • Salt to taste

Instructions:

  1. Brown sausage in a large skillet over medium-high heat, breaking into crumbles, 6-7 minutes.
  2. Add garlic and red pepper flakes, cook for 1 minute until fragrant.
  3. Add pasta, crushed tomatoes, broth, and dried basil. Stir to combine.
  4. Bring to a boil, then reduce heat to medium. Cook for 12-15 minutes, stirring every 2 minutes.
  5. When pasta is tender, remove from heat. Let sit for 2-3 minutes to thicken.
  6. Top with Parmesan and fresh basil before serving.

Pro Tips from 10 Years of Experience

After making hundreds of one-pot pasta dishes, these are the tricks that consistently deliver perfect results:

  • Salt your water properly. Even though the liquid doesn't get drained, you still need to salt it. I use 1 teaspoon of salt for every 4 cups of liquid. Under-salting is the most common mistake beginners make.
  • Use the right pasta shape. Shorter, sturdier shapes like penne, rigatoni, and shells hold up better than delicate angel hair. I've found that ridged pasta (rigatoni rigate) catches sauce better than smooth varieties.
  • Don't rinse your pot immediately. Let it cool for 5 minutes first. Pouring cold water into a hot pot can damage non-stick coatings. I learned this after ruining a pan.
  • Grate your own cheese. Pre-shredded cheese contains cellulose (an anti-caking agent) that prevents smooth melting. In my tests, freshly grated cheese creates noticeably creamier sauces.
  • Save some pasta liquid before serving. If your dish looks too thick, stir in 2-3 tablespoons of the cooking liquid. It loosens the sauce while adding flavor.
  • Choose the right pan. A 12-inch skillet with at least 2-inch sides is ideal. Too small and pasta won't cook evenly; too large and liquid evaporates too quickly.
  • Add delicate ingredients last. Items like spinach, fresh herbs, and cooked proteins should be stirred in during the final minutes. Adding them too early results in overcooked, mushy vegetables or rubbery meat.

Common Mistakes to Avoid

I've made every one of these errors multiple times. Here's how to avoid them:

Using too much liquid. This creates soupy pasta instead of a cohesive dish. Stick to 3 cups of liquid per 8 oz of pasta. You can always add more, but you can't take it away.

Walking away from the stove. One-pot pasta needs supervision, especially in the first 5 minutes. I've scorched the bottom of pans by trying to multitask. Stay nearby and stir frequently.

Adding cheese while the pot is too hot. High heat causes cheese to become stringy and clump instead of melting smoothly. Always remove from heat first, let it sit for 30 seconds, then add cheese.

Not breaking long pasta. If using spaghetti or linguine in a skillet, break it in half. Otherwise the noodles don't cook evenly, and you'll have crunchy ends.

Overcooking vegetables. If you're adding vegetables at the beginning, cut them larger than you think necessary. They'll continue cooking the entire time and can turn mushy.

Frequently Asked Questions

Can you cook pasta without draining the water?

Yes, absolutely! That's the whole concept behind one-pot pasta recipes. The key is using just enough liquid so it's absorbed by the time the pasta reaches al dente. I use a 1:1.5 ratio—for every 8 oz of pasta, I add 3 cups of liquid. The starch released from the pasta naturally thickens the remaining liquid into a sauce. This method actually creates better-tasting pasta than traditional methods because the starch acts as an emulsifier.

Do one-pot pasta recipes really save time?

Yes, they typically cut 10-15 minutes off total cooking time. Traditional pasta requires waiting for a large pot of water to boil (8-10 minutes), cooking pasta (10-12 minutes), preparing sauce separately, and extensive cleanup. One-pot pasta eliminates the boiling wait time and combines cooking steps. In my kitchen, most one-pot pasta recipes are done in 20-25 minutes from start to finish, including just 90 seconds of cleanup.

What type of pan works best for one-pot pasta?

A 12-inch skillet or sauté pan with at least 2-inch high sides works best. I prefer a wide, shallow pan over a tall pot because pasta needs to lie relatively flat for even cooking. Stainless steel or hard-anodized aluminum are ideal—they conduct heat evenly. Non-stick works too, but avoid metal utensils. My personal favorite is a 12-inch stainless steel skillet with a lid.

Can you make one-pot pasta ahead of time?

One-pot pasta is best served immediately, but you can make it up to 2 days ahead. Store in an airtight container in the refrigerator. The pasta will absorb liquid as it sits, so it'll be drier when reheated. To reheat, add 1/4 cup of water or broth per serving and warm over medium heat, stirring frequently. I've found the microwave works too—heat in 1-minute intervals, stirring between, and adding liquid as needed.

Why does my one-pot pasta turn out watery?

This happens when you use too much liquid or don't cook it long enough. The liquid needs time to reduce and for the pasta to release enough starch to thicken the sauce. Make sure you're using the correct pasta-to-liquid ratio (3 cups liquid per 8 oz pasta), cooking at a steady simmer (not just a gentle bubble), and stirring frequently. Let the pasta sit for 2-3 minutes after cooking—the sauce will thicken considerably as it cools.

Can you use any pasta shape in one-pot recipes?

Most shapes work, but some are better than others. Short, sturdy shapes like penne, rigatoni, shells, and rotini work best. Delicate shapes like angel hair can become mushy because they cook so quickly. Long pasta like spaghetti and linguine work fine but need to be broken in half to fit in the pan. I avoid tiny shapes like orzo or ditalini in one-pot recipes because they're harder to get the liquid ratio right.

Do you need to add oil to one-pot pasta?

No, oil isn't necessary for one-pot pasta and can actually make the sauce less cohesive. Traditional wisdom says oil prevents sticking, but frequent stirring is more effective. That said, I do sometimes add 1-2 tablespoons of olive oil for flavor, especially in Mediterranean-style dishes. The oil becomes part of the sauce rather than coating the pasta, which is perfectly fine.

Conclusion

One-pot pasta recipes have transformed my weeknight cooking routine, and I'm confident they'll do the same for you. The combination of minimal cleanup, maximum flavor, and genuine time savings makes these easy one pot meals indispensable for busy home cooks.

My personal favorite is the Classic Tomato Basil version—it's simple, reliable, and never fails to satisfy. But I encourage you to try several and find your go-to. The beauty of these quick pasta dishes is their flexibility. Once you understand the basic technique, you can customize endlessly with whatever ingredients you have on hand.

Start with the recipe that sounds most appealing, follow the liquid ratios carefully, and don't walk away from the stove. You'll be amazed at how easy it is to create restaurant-quality pasta with just one pot.

Have you tried any of these one-pot pasta recipes? Let me know which one worked best for you in the comments below! I love hearing from fellow home cooks and learning what variations you discover.

For more quick dinner ideas, check out our 15-minute chicken breast recipes and explore our complete collection of quick weeknight meals. Don't forget to pin this recipe collection to save it for later!

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