18 Easy One-Pot Pasta Dinners for Busy Weeknights

Fewer dishes, bigger flavor. These one-pot pasta dinners cook everything right in a single pot or skillet, so cleanup is a breeze. From creamy alfredo to zesty lemon butter, there is a cozy bowl here for every night of the week.

Whether you’re cooking for a busy weeknight, a weekend gathering, or just treating yourself, you’ll find plenty to love below. Let’s dive in!

1. Creamy Garlic Parmesan Chicken Pasta

Tender chicken bites tossed with penne in a silky garlic-parmesan sauce.

Ingredients

• 1 lb boneless skinless chicken breasts, cut into bite-size pieces
• 12 oz penne pasta
• 4 cups low-sodium chicken broth
• 1 cup heavy cream
• 4 cloves garlic, minced
• 2 tbsp olive oil
• 1 cup freshly grated Parmesan cheese
• 2 tbsp butter
• 1 tsp Italian seasoning
• Salt and black pepper, to taste

Instructions

1. Heat the olive oil in a large pot over medium-high heat. Season the chicken with salt, pepper, and Italian seasoning, then cook until golden and cooked through, about 6 minutes. Remove to a plate.
2. In the same pot, melt the butter and saute the garlic for 30 seconds until fragrant.
3. Pour in the chicken broth and heavy cream, then stir in the penne. Bring to a boil.
4. Reduce heat to medium-low, cover, and simmer 12 minutes, stirring occasionally, until pasta is tender.
5. Return the chicken to the pot and stir in the Parmesan until melted and creamy. Rest 2 minutes before serving.

2. Smoky Cajun Sausage Pasta

Spicy smoked sausage and rigatoni in a bold cajun cream sauce.

Ingredients

• 1 lb smoked sausage, sliced into coins
• 12 oz rigatoni
• 3 cups chicken broth
• 1 cup heavy cream
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 tbsp Cajun seasoning
• 1 tsp smoked paprika
• 2 tbsp olive oil
• 1/2 cup shredded mozzarella
• 2 green onions, sliced

Instructions

1. Heat olive oil in a large pot over medium heat and brown the sausage coins, about 5 minutes. Remove with a slotted spoon.
2. Add Cajun seasoning and smoked paprika to the pot; stir for 30 seconds to bloom the spices.
3. Pour in the chicken broth, heavy cream, and diced tomatoes. Stir in the rigatoni and bring to a boil.
4. Cover and simmer on medium-low for 13 minutes, stirring now and then, until pasta is tender.
5. Stir the sausage back in along with the mozzarella until melted. Top with green onions and serve.

3. Lemon Butter Shrimp Linguine

Juicy shrimp and linguine brightened with lemon and melted butter.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 12 oz linguine
• 4 cups water
• 4 tbsp butter, divided
• 3 cloves garlic, minced
• 1 lemon, zested and juiced
• 1 tsp Old Bay seasoning
• 1/4 cup chopped fresh parsley
• Salt and black pepper, to taste
• Lemon wedges, for serving

Instructions

1. Melt 2 tbsp butter in a large pot over medium-high heat. Season shrimp with Old Bay, salt, and pepper; sear 2 minutes per side. Remove to a plate.
2. Melt the remaining butter, add garlic, and cook 30 seconds.
3. Add the water and linguine. Bring to a boil, then reduce to a simmer and cook 11 minutes, stirring often, until pasta is al dente and most water is absorbed.
4. Stir in the lemon zest, lemon juice, and parsley. Return the shrimp to the pot and toss.
5. Serve hot with extra lemon wedges on the side.

4. One-Pot Beef Marinara Penne

Hearty ground beef and penne simmered in a rich tomato marinara.

Ingredients

• 1 lb ground beef
• 12 oz penne pasta
• 1 jar (24 oz) marinara sauce
• 2 cups beef broth
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 tbsp olive oil
• 3/4 cup shredded mozzarella

Instructions

1. Heat olive oil in a large pot over medium-high heat. Cook the onion 3 minutes, then add the beef and brown, breaking it up, about 6 minutes. Drain excess fat.
2. Stir in the garlic, oregano, and basil; cook 1 minute.
3. Pour in the marinara sauce and beef broth. Add the penne and stir. Bring to a boil.
4. Cover, reduce heat to medium-low, and simmer 14 minutes, stirring occasionally, until pasta is tender.
5. Sprinkle mozzarella over the top, cover 2 minutes until melted, then serve.

5. Basil Pesto Veggie Pasta

Fresh basil pesto coats rotini and a rainbow of garden vegetables.

Ingredients

• 12 oz rotini pasta
• 1 cup basil pesto
• 3 cups vegetable broth
• 1 zucchini, halved and sliced
• 1 cup cherry tomatoes, halved
• 1 red bell pepper, diced
• 2 cups baby spinach
• 2 tbsp olive oil
• 1/2 cup grated Parmesan
• 1/4 tsp red pepper flakes

Instructions

1. Heat olive oil in a large pot over medium heat. Saute the zucchini and bell pepper for 4 minutes until just soft.
2. Add the rotini, vegetable broth, and red pepper flakes. Bring to a boil.
3. Cover and simmer on medium-low for 12 minutes, stirring occasionally, until pasta is tender.
4. Stir in the cherry tomatoes and spinach; cook 2 minutes until the spinach wilts.
5. Remove from heat and fold in the pesto and Parmesan. Serve warm.

6. Garlic Butter Tuscan Chicken Pasta

Sun-dried tomatoes and spinach in a buttery garlic sauce with chicken.

Ingredients

• 1 lb boneless skinless chicken thighs, cut into strips
• 12 oz fettuccine
• 4 cups chicken broth
• 1/2 cup sun-dried tomatoes in oil, chopped
• 3 cups baby spinach
• 5 cloves garlic, minced
• 4 tbsp butter
• 1 cup heavy cream
• 3/4 cup grated Parmesan
• 1 tsp Italian seasoning

Instructions

1. Season the chicken with salt, pepper, and Italian seasoning. In a large pot over medium-high heat, sear in 1 tbsp of the oil from the tomato jar until cooked through, about 7 minutes. Remove to a plate.
2. Melt the butter in the same pot; add garlic and cook 30 seconds.
3. Add the chicken broth, heavy cream, and fettuccine. Bring to a boil, then simmer covered for 12 minutes, stirring often.
4. Stir in the sun-dried tomatoes and spinach; cook 2 minutes until wilted.
5. Return the chicken to the pot and stir in the Parmesan until creamy. Serve hot.

7. Spicy Arrabbiata Sausage Rigatoni

Crumbled Italian sausage in a fiery tomato-garlic arrabbiata sauce.

Ingredients

• 1 lb hot Italian sausage, casings removed
• 12 oz rigatoni
• 1 can (28 oz) crushed tomatoes
• 2 cups chicken broth
• 4 cloves garlic, minced
• 1 tsp red pepper flakes
• 1 tsp dried oregano
• 2 tbsp olive oil
• 3/4 cup grated Parmesan
• 1/4 cup fresh basil, torn

Instructions

1. Heat olive oil in a large pot over medium-high heat. Brown the sausage, breaking it up, about 7 minutes. Drain excess fat.
2. Add the garlic and red pepper flakes; cook 1 minute until fragrant.
3. Stir in the crushed tomatoes, chicken broth, oregano, and rigatoni. Bring to a boil.
4. Cover and simmer on medium-low for 14 minutes, stirring occasionally, until pasta is tender.
5. Stir in the Parmesan and half the basil. Serve topped with remaining basil.

8. Creamy Cajun Chicken Alfredo

Blackened-seasoned chicken in a smoky cajun alfredo sauce.

Ingredients

• 1 lb boneless skinless chicken breasts, sliced
• 12 oz fettuccine
• 4 cups chicken broth
• 1 cup heavy cream
• 2 tbsp Cajun seasoning
• 1 red bell pepper, sliced
• 3 cloves garlic, minced
• 2 tbsp butter
• 3/4 cup grated Parmesan
• 2 green onions, sliced

Instructions

1. Toss the chicken with the Cajun seasoning. Melt butter in a large pot over medium-high heat and sear the chicken 6 minutes until cooked through. Remove to a plate.
2. In the same pot, saute the bell pepper and garlic for 2 minutes.
3. Pour in the chicken broth and heavy cream; add the fettuccine. Bring to a boil.
4. Cover, reduce heat to medium-low, and simmer 12 minutes, stirring often, until pasta is tender.
5. Return the chicken to the pot and stir in the Parmesan until melted. Garnish with green onions.

9. Lemon Herb Chicken Orzo

Bright lemon, dill, and feta tossed with tender chicken and orzo.

Ingredients

• 1 lb boneless skinless chicken thighs, diced
• 1 1/2 cups orzo pasta
• 4 cups chicken broth
• 1 lemon, zested and juiced
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp dried oregano
• 2 cups baby spinach
• 1/2 cup crumbled feta
• 2 tbsp chopped fresh dill

Instructions

1. Heat olive oil in a large pot over medium-high heat. Season chicken with salt, pepper, and oregano; cook 7 minutes until golden. Remove to a plate.
2. Add garlic to the pot and cook 30 seconds.
3. Pour in the chicken broth and orzo. Bring to a boil, then simmer uncovered 10 minutes, stirring often, until orzo is tender and broth is mostly absorbed.
4. Stir in the lemon zest, lemon juice, and spinach until wilted.
5. Return the chicken to the pot. Serve topped with feta and fresh dill.

10. Cheesy Taco Beef Pasta

All the taco-night flavor in one cheesy, beefy pot of pasta.

Ingredients

• 1 lb ground beef
• 12 oz rotini
• 1 can (15 oz) black beans, drained
• 1 cup salsa
• 3 cups beef broth
• 1 packet (1 oz) taco seasoning
• 1 cup shredded cheddar
• 1/2 cup sour cream
• 1 tbsp olive oil
• 2 tbsp chopped cilantro

Instructions

1. Heat olive oil in a large pot over medium-high heat. Brown the beef, breaking it up, about 6 minutes. Drain excess fat.
2. Stir in the taco seasoning and cook 1 minute.
3. Add the beef broth, salsa, black beans, and rotini. Bring to a boil.
4. Cover and simmer on medium-low for 13 minutes, stirring occasionally, until pasta is tender.
5. Stir in the cheddar until melted. Dollop with sour cream and sprinkle with cilantro.

11. Pesto Shrimp Pasta

Garlicky shrimp and penne folded into a rich basil pesto cream.

Ingredients

• 1 lb medium shrimp, peeled and deveined
• 12 oz penne
• 3/4 cup basil pesto
• 3 cups chicken broth
• 1 cup heavy cream
• 1 cup cherry tomatoes, halved
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1/2 cup grated Parmesan
• 1 tsp lemon zest

Instructions

1. Heat olive oil in a large pot over medium-high heat. Season shrimp with salt and pepper; sear 2 minutes per side. Remove to a plate.
2. Add garlic and cook 30 seconds.
3. Pour in the chicken broth, heavy cream, and penne. Bring to a boil, then simmer covered 12 minutes, stirring often, until pasta is tender.
4. Stir in the cherry tomatoes and cook 2 minutes.
5. Remove from heat and fold in the pesto, Parmesan, and lemon zest. Add the shrimp back and toss to coat.

12. Garlic Parmesan Broccoli Pasta

Buttery garlic parmesan sauce with crisp-tender broccoli and penne.

Ingredients

• 12 oz penne
• 4 cups vegetable broth
• 4 cups broccoli florets
• 5 cloves garlic, sliced
• 1/2 cup heavy cream
• 3/4 cup grated Parmesan
• 4 tbsp butter
• 1/2 tsp red pepper flakes
• Salt and black pepper, to taste
• Lemon wedges, for serving

Instructions

1. Melt the butter in a large pot over medium heat. Add the garlic slices and red pepper flakes; cook 1 minute until golden.
2. Pour in the vegetable broth and add the penne. Bring to a boil.
3. Stir in the broccoli, cover, and simmer on medium-low for 12 minutes, stirring occasionally, until pasta is tender.
4. Stir in the heavy cream and Parmesan until creamy. Season with salt and pepper.
5. Serve hot with lemon wedges for squeezing over the top.

13. Creamy Sun-Dried Tomato Sausage Pasta

Sweet Italian sausage and bowties in a blush sun-dried tomato cream.

Ingredients

• 1 lb sweet Italian sausage, sliced
• 12 oz farfalle
• 1/2 cup sun-dried tomatoes in oil, chopped
• 3 cups chicken broth
• 1 cup heavy cream
• 2 cups baby spinach
• 3 cloves garlic, minced
• 1 tsp Italian seasoning
• 2 tbsp olive oil
• 3/4 cup grated Parmesan

Instructions

1. Heat olive oil in a large pot over medium-high heat. Brown the sausage slices, about 6 minutes. Remove with a slotted spoon.
2. Add garlic and Italian seasoning to the pot; cook 1 minute.
3. Pour in the chicken broth and heavy cream; add the farfalle and sun-dried tomatoes. Bring to a boil.
4. Cover and simmer on medium-low for 13 minutes, stirring occasionally, until pasta is tender.
5. Stir the sausage and spinach back in; cook 2 minutes until spinach wilts. Fold in the Parmesan and serve.

14. Chicken Fajita Pasta

Sizzling fajita peppers and seasoned chicken in a creamy penne bake-style pot.

Ingredients

• 1 lb boneless skinless chicken breasts, sliced
• 12 oz penne
• 1 green bell pepper, sliced
• 1 red bell pepper, sliced
• 1 onion, sliced
• 3 cups chicken broth
• 1 cup heavy cream
• 1 packet (1 oz) fajita seasoning
• 2 tbsp olive oil
• 1 cup shredded Monterey Jack

Instructions

1. Heat olive oil in a large pot over medium-high heat. Toss the chicken with half the fajita seasoning; sear 6 minutes until cooked through. Remove to a plate.
2. Add the peppers and onion to the pot; saute 4 minutes until softened.
3. Stir in the remaining fajita seasoning, chicken broth, heavy cream, and penne. Bring to a boil.
4. Cover and simmer on medium-low for 13 minutes, stirring occasionally, until pasta is tender.
5. Return the chicken to the pot and stir in the Monterey Jack until melted. Serve hot.

15. Lemon Garlic Butter Veggie Pasta

Garden veggies and spaghetti tossed in a bright lemon-garlic butter.

Ingredients

• 12 oz spaghetti
• 4 cups vegetable broth
• 1 zucchini, sliced
• 1 yellow squash, sliced
• 1 cup cherry tomatoes, halved
• 4 cloves garlic, minced
• 5 tbsp butter
• 1 lemon, zested and juiced
• 1/2 cup grated Parmesan
• 1/4 cup chopped fresh basil

Instructions

1. Melt the butter in a large pot over medium heat. Add the garlic and cook 1 minute.
2. Add the zucchini and yellow squash; saute 3 minutes until just tender.
3. Pour in the vegetable broth and add the spaghetti. Bring to a boil, then simmer uncovered 11 minutes, stirring often, until pasta is al dente.
4. Stir in the cherry tomatoes and cook 2 minutes.
5. Remove from heat and toss with the lemon zest, lemon juice, Parmesan, and basil. Serve immediately.

16. Beef Stroganoff Pasta

Savory mushrooms and beef in a tangy sour cream stroganoff sauce.

Ingredients

• 1 lb ground beef
• 12 oz egg noodles
• 8 oz cremini mushrooms, sliced
• 3 cups beef broth
• 1 cup sour cream
• 1 onion, diced
• 2 cloves garlic, minced
• 2 tbsp butter
• 1 tbsp Worcestershire sauce
• 2 tbsp chopped fresh parsley

Instructions

1. Melt the butter in a large pot over medium-high heat. Saute the mushrooms and onion 5 minutes until browned. Remove to a plate.
2. In the same pot, brown the ground beef, breaking it up, about 6 minutes. Drain excess fat.
3. Stir in the garlic and Worcestershire sauce; cook 1 minute.
4. Add the beef broth and egg noodles; bring to a boil. Cover and simmer on medium-low for 10 minutes, stirring often, until noodles are tender.
5. Stir the mushrooms back in, then remove from heat and fold in the sour cream. Garnish with parsley.

17. Creamy Mushroom Alfredo Pasta

Earthy mushrooms and fettuccine in a classic parmesan alfredo.

Ingredients

• 12 oz fettuccine
• 10 oz cremini mushrooms, sliced
• 4 cups vegetable broth
• 1 cup heavy cream
• 4 cloves garlic, minced
• 3 tbsp butter
• 3/4 cup grated Parmesan
• 1 tsp Italian seasoning
• Salt and black pepper, to taste
• 2 tbsp chopped fresh thyme

Instructions

1. Melt the butter in a large pot over medium-high heat. Sear the mushrooms 6 minutes until golden and their liquid evaporates.
2. Add the garlic and Italian seasoning; cook 1 minute.
3. Pour in the vegetable broth and heavy cream; add the fettuccine. Bring to a boil.
4. Cover and simmer on medium-low for 12 minutes, stirring often, until pasta is tender.
5. Stir in the Parmesan until melted and creamy. Season with salt and pepper; top with fresh thyme.

18. Buffalo Chicken Pasta

Spicy buffalo sauce and blue cheese make this chicken pasta addictive.

Ingredients

• 1 lb boneless skinless chicken breasts, diced
• 12 oz penne
• 1/2 cup buffalo wing sauce
• 3 cups chicken broth
• 1 cup heavy cream
• 4 oz cream cheese, cubed
• 1 cup shredded mozzarella
• 2 tbsp butter
• 1/2 cup crumbled blue cheese
• 2 green onions, sliced

Instructions

1. Season the chicken with salt and pepper. Melt butter in a large pot over medium-high heat and cook the chicken 6 minutes until golden. Remove to a plate.
2. Pour the buffalo wing sauce into the pot and scrape up the browned bits.
3. Add the chicken broth, heavy cream, and penne. Bring to a boil, then simmer covered 12 minutes, stirring often, until pasta is tender.
4. Stir in the cream cheese and mozzarella until melted and smooth.
5. Return the chicken to the pot. Serve topped with blue cheese and green onions.

Which Will You Try First?

With 18 delicious options, there’s a 18 one-pot pasta dinner here for every mood and occasion. Pin this post for later, share it with a fellow food lover, and let us know your favorite in the comments!