20+ Easy Pasta Dinners Ready in 20 Minutes

When the clock is ticking and everyone is hungry, pasta is the weeknight hero. Every one of these 20 dinners goes from pantry to plate in about 20 minutes flat, with simple ingredients and zero fuss. Pick your favorite, boil some water, and dinner is basically done.

1. Creamy Garlic Parmesan Penne

Prep: 5 min | Cook: 12 min | Total: 17 min

Ingredients

• 12 oz penne pasta
• 4 cloves garlic, minced
• 2 tbsp butter
• 1 cup heavy cream
• 1 cup grated parmesan cheese
• Chopped parsley and black pepper, to finish

Instructions

1. Cook the penne in salted boiling water until just tender; reserve 1/2 cup of pasta water, then drain.
2. Melt the butter in a large skillet and cook the garlic for 1 minute until fragrant but not browned.
3. Pour in the cream and simmer 2 minutes, then whisk in the parmesan until smooth.
4. Toss the penne into the sauce, loosening with pasta water as needed.
5. Serve topped with parsley and plenty of black pepper.

2. Lemon Butter Shrimp Linguine

Prep: 8 min | Cook: 10 min | Total: 18 min

Ingredients

• 12 oz linguine
• 1 lb large shrimp, peeled and deveined
• 4 tbsp butter
• 3 cloves garlic, minced
• Juice and zest of 1 lemon
• Chopped fresh parsley

Instructions

1. Cook the linguine in salted boiling water; reserve 1/2 cup of pasta water, then drain.
2. Melt half the butter in a large skillet over medium-high heat and sear the shrimp 2 minutes per side until pink; set aside.
3. In the same skillet, melt the remaining butter and cook the garlic 30 seconds.
4. Return the shrimp to the pan with the linguine, lemon juice, zest, and a splash of pasta water; toss to coat.
5. Finish with parsley and serve immediately.

3. Spicy Tomato Basil Spaghetti

Prep: 5 min | Cook: 12 min | Total: 17 min

Ingredients

• 12 oz spaghetti
• 1 can (28 oz) crushed tomatoes
• 4 cloves garlic, thinly sliced
• 1/2 tsp red pepper flakes
• 2 tbsp olive oil
• Fresh basil leaves, torn

Instructions

1. Cook the spaghetti in salted boiling water until al dente; drain, reserving 1/2 cup of pasta water.
2. Heat the olive oil in a skillet and cook the garlic and red pepper flakes for 1 minute.
3. Add the crushed tomatoes and simmer 8 minutes until slightly thickened; season with salt.
4. Toss the spaghetti through the sauce with a splash of pasta water.
5. Top with torn basil and serve.

4. Pesto Chicken Penne

Prep: 5 min | Cook: 12 min | Total: 17 min

Ingredients

• 12 oz penne pasta
• 2 cups shredded cooked chicken
• 1/2 cup basil pesto
• 1 cup cherry tomatoes, halved
• 1/2 cup grated parmesan

Instructions

1. Cook the penne in salted boiling water until tender; drain, reserving 1/2 cup of pasta water.
2. Warm the shredded chicken in a large skillet over medium heat for 2 minutes.
3. Add the drained penne, pesto, and cherry tomatoes; toss with a splash of pasta water until glossy.
4. Stir in the parmesan and serve warm.

5. Cheesy Taco Pasta

Prep: 5 min | Cook: 12 min | Total: 18 min

Ingredients

• 12 oz elbow macaroni
• 1 lb ground beef
• 2 tbsp taco seasoning
• 1 cup salsa
• 2 cups shredded cheddar cheese

Instructions

1. Cook the macaroni in salted boiling water until just tender; drain.
2. Brown the ground beef in a large skillet over medium-high heat, breaking it up; drain excess fat.
3. Stir in the taco seasoning, salsa, and 1/4 cup water; simmer 3 minutes.
4. Add the macaroni and cheddar; stir until the cheese melts into a creamy sauce.
5. Serve with your favorite taco toppings if you like.

6. One-Pot Cajun Sausage Pasta

Prep: 5 min | Cook: 14 min | Total: 19 min

Ingredients

• 12 oz penne pasta
• 12 oz smoked sausage, sliced
• 1 bell pepper, diced
• 2 tbsp cajun seasoning
• 1 cup heavy cream
• 2 cups chicken broth

Instructions

1. Brown the sausage slices in a large pot over medium-high heat, 3 minutes; add the bell pepper and cook 2 minutes more.
2. Stir in the cajun seasoning, penne, chicken broth, and cream.
3. Bring to a boil, then reduce to a simmer and cook 10 minutes, stirring often, until the pasta is tender and the sauce thickens.
4. Rest 2 minutes and serve straight from the pot.

7. Sun-Dried Tomato Spinach Fettuccine

Prep: 5 min | Cook: 12 min | Total: 17 min

Ingredients

• 12 oz fettuccine
• 1/2 cup sun-dried tomatoes, sliced
• 3 cups baby spinach
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated parmesan

Instructions

1. Cook the fettuccine in salted boiling water; reserve 1/2 cup of pasta water, then drain.
2. Cook the garlic and sun-dried tomatoes in a large skillet with a drizzle of oil for 2 minutes.
3. Pour in the cream and simmer 2 minutes, then stir in the spinach until wilted.
4. Add the fettuccine and parmesan, tossing with pasta water until silky.
5. Serve with extra parmesan on top.

8. Caprese Farfalle

Prep: 8 min | Cook: 10 min | Total: 18 min

Ingredients

• 12 oz farfalle (bowtie) pasta
• 2 cups cherry tomatoes, halved
• 8 oz fresh mozzarella pearls
• 1/4 cup fresh basil leaves
• 3 tbsp olive oil
• 1 tbsp balsamic glaze

Instructions

1. Cook the farfalle in salted boiling water until tender; drain and cool slightly.
2. Toss the warm pasta with olive oil, cherry tomatoes, and mozzarella pearls.
3. Tear in the basil leaves and drizzle with balsamic glaze.
4. Season with salt and pepper and serve.

9. Beef Stroganoff Egg Noodles

Prep: 6 min | Cook: 12 min | Total: 18 min

Ingredients

• 12 oz wide egg noodles
• 1 lb ground beef
• 8 oz mushrooms, sliced
• 1 cup beef broth
• 1 cup sour cream
• 1 tsp paprika

Instructions

1. Cook the egg noodles in salted boiling water; drain and set aside.
2. Brown the ground beef in a large skillet; add the mushrooms and cook 4 minutes until softened.
3. Stir in the paprika and beef broth; simmer 3 minutes.
4. Remove from heat, stir in the sour cream, then fold in the noodles.
5. Serve with a sprinkle of parsley.

10. Spinach Artichoke Pasta Bake

Prep: 5 min | Cook: 15 min | Total: 20 min

Ingredients

• 12 oz penne pasta
• 10 oz frozen spinach, thawed and squeezed dry
• 1 can (14 oz) artichoke hearts, chopped
• 8 oz cream cheese, softened
• 1 cup shredded mozzarella
• 1/2 cup grated parmesan

Instructions

1. Heat the broiler and cook the penne in salted boiling water until just shy of tender; drain.
2. Stir the cream cheese, parmesan, spinach, and artichokes together in an oven-safe skillet until creamy.
3. Fold in the penne, top with mozzarella, and broil 4 to 5 minutes until golden and bubbly.
4. Rest 2 minutes before serving.

11. Lemon Ricotta Spaghetti

Prep: 5 min | Cook: 12 min | Total: 17 min

Ingredients

• 12 oz spaghetti
• 1 cup ricotta cheese
• Zest and juice of 1 lemon
• 1 cup frozen peas, thawed
• 1/2 cup grated parmesan

Instructions

1. Cook the spaghetti in salted boiling water; reserve 1 cup of pasta water, then drain.
2. Whisk the ricotta, lemon zest, lemon juice, and parmesan in a large bowl.
3. Add the hot spaghetti and peas, tossing with pasta water until a creamy sauce forms.
4. Season with salt and pepper and serve right away.

12. Spicy Garlic Butter Noodles

Prep: 5 min | Cook: 12 min | Total: 17 min

Ingredients

• 12 oz spaghetti
• 5 tbsp butter
• 5 cloves garlic, minced
• 1 tsp red pepper flakes
• 2 tbsp soy sauce
• 3 scallions, sliced

Instructions

1. Cook the spaghetti in salted boiling water; reserve 1/2 cup of pasta water, then drain.
2. Melt the butter in a large skillet and cook the garlic and red pepper flakes 1 minute until golden.
3. Stir in the soy sauce, then add the spaghetti and toss with pasta water until glossy.
4. Top with scallions and serve.

13. Creamy Mushroom Rigatoni

Prep: 6 min | Cook: 12 min | Total: 18 min

Ingredients

• 12 oz rigatoni
• 12 oz mushrooms, sliced
• 3 tbsp butter
• 1 cup heavy cream
• 3/4 cup grated parmesan
• 1 tsp fresh thyme leaves

Instructions

1. Cook the rigatoni in salted boiling water; reserve 1/2 cup of pasta water, then drain.
2. Sear the mushrooms in butter over medium-high heat until deeply golden, about 6 minutes.
3. Pour in the cream and thyme; simmer 2 minutes.
4. Add the rigatoni and parmesan, tossing with pasta water until creamy.
5. Serve with extra thyme and parmesan.

14. Chicken Bacon Ranch Pasta

Prep: 5 min | Cook: 12 min | Total: 18 min

Ingredients

• 12 oz rotini pasta
• 2 cups shredded cooked chicken
• 6 slices bacon, cooked and crumbled
• 1 cup ranch dressing
• 1/2 cup shredded cheddar
• 2 tbsp milk

Instructions

1. Cook the rotini in salted boiling water; drain.
2. Warm the ranch dressing and milk in a large skillet over medium heat until steaming.
3. Stir in the chicken, bacon, and rotini; toss to coat.
4. Sprinkle with cheddar, cover 2 minutes to melt, and serve.

15. Mediterranean Orzo Salad

Prep: 8 min | Cook: 10 min | Total: 18 min

Ingredients

• 12 oz orzo pasta
• 1 cucumber, diced
• 1/2 cup kalamata olives, halved
• 1 cup crumbled feta cheese
• 1/4 cup olive oil
• Juice of 1 lemon and 1 tsp dried oregano

Instructions

1. Cook the orzo in salted boiling water until tender; drain and rinse under cool water.
2. Whisk the olive oil, lemon juice, and oregano in a large bowl.
3. Add the orzo, cucumber, olives, and feta; toss well.
4. Season with salt and pepper; serve warm or at room temperature.

16. Sausage and Broccoli Orecchiette

Prep: 5 min | Cook: 12 min | Total: 18 min

Ingredients

• 12 oz orecchiette pasta
• 12 oz Italian sausage, casings removed
• 3 cups small broccoli florets
• 4 cloves garlic, sliced
• 1/2 tsp red pepper flakes
• Grated parmesan, to serve

Instructions

1. Cook the orecchiette in salted boiling water; add the broccoli for the last 3 minutes, then drain together.
2. Brown the sausage in a large skillet, breaking it into crumbles, about 6 minutes.
3. Stir in the garlic and red pepper flakes; cook 1 minute.
4. Add the pasta and broccoli, tossing with a splash of pasta water.
5. Serve with a shower of parmesan.

17. Alfredo Tortellini with Peas

Prep: 3 min | Cook: 12 min | Total: 15 min

Ingredients

• 20 oz refrigerated cheese tortellini
• 1 cup heavy cream
• 3 tbsp butter
• 1 cup grated parmesan
• 1/2 cup grated parmesan
• 1 cup frozen peas
• Freshly ground black pepper

Instructions

1. Cook the tortellini in salted boiling water according to the package; add the peas for the last 2 minutes, then drain.
2. Melt the butter in the same pot, pour in the cream, and simmer 2 minutes.
3. Whisk in the parmesan until smooth.
4. Fold in the tortellini and peas; toss to coat.
5. Finish with plenty of black pepper and serve.

18. Thai Peanut Noodles

Prep: 8 min | Cook: 10 min | Total: 18 min

Ingredients

• 12 oz spaghetti
• 1/2 cup creamy peanut butter
• 3 tbsp soy sauce
• Juice of 1 lime
• 2 cups shredded cabbage
• Crushed peanuts and sliced carrots, to top

Instructions

1. Cook the spaghetti in salted boiling water; reserve 3/4 cup of pasta water, then drain.
2. Whisk the peanut butter, soy sauce, lime juice, and warm pasta water into a smooth sauce.
3. Toss the spaghetti and cabbage through the sauce until well coated.
4. Top with crushed peanuts and carrots; serve with lime wedges.

19. Buffalo Chicken Mac

Prep: 5 min | Cook: 12 min | Total: 18 min

Ingredients

• 12 oz elbow macaroni
• 2 cups shredded cooked chicken
• 1/2 cup buffalo hot sauce
• 4 tbsp butter
• 2 cups shredded cheddar
• 1/4 cup blue cheese crumbles

Instructions

1. Cook the macaroni in salted boiling water; drain and return to the pot.
2. Melt the butter with the buffalo sauce in a skillet; stir in the shredded chicken to warm through.
3. Add the chicken mixture to the macaroni with the cheddar; stir until melted and creamy.
4. Top with blue cheese crumbles and serve.

20. Cherry Tomato Feta Spaghetti

Prep: 5 min | Cook: 12 min | Total: 17 min

Ingredients

• 12 oz spaghetti
• 3 cups cherry tomatoes
• 6 oz feta cheese, in a block
• 4 cloves garlic, minced
• 1/4 cup olive oil
• Fresh basil leaves

Instructions

1. Cook the spaghetti in salted boiling water; reserve 1/2 cup of pasta water, then drain.
2. Cook the tomatoes and garlic in olive oil over medium-high heat until the tomatoes burst, about 6 minutes.
3. Crumble in the feta and stir with a splash of pasta water into a creamy sauce.
4. Toss with the spaghetti and finish with fresh basil.

The Bottom Line

Twenty minutes is all it takes to put a real, satisfying pasta dinner on the table. Keep a few boxes of pasta and these pantry staples on hand, and weeknight cooking stops being a scramble. Try one tonight, and save this list for the next busy evening.