6 Easy One-pot Pasta Recipes That Save Time and Deliver Big Flavor

Hate dishes but love pasta? Same. These one-pot wonders keep the mess minimal and the flavor maximal. Everything cooks together—pasta, sauce, aromatics—so you get silky, starchy magic in under 30 minutes. Perfect for busy nights, lazy Sundays, or anytime you want comfort with zero fuss.

1. Creamy Lemon Garlic Spaghetti That Feels Like Sunshine

This is the pasta you make when you need a mood lift. It’s bright, silky, and loaded with garlic and lemon zest. Perfect for date night, lunch, or when your fridge looks suspiciously empty.

Ingredients:

• 12 oz spaghetti
• 4 cups low-sodium vegetable or chicken broth
• 1 cup water
• 4 cloves garlic, thinly sliced
• 1 lemon, zested and juiced
• 1/2 cup heavy cream (or coconut cream)
• 1/2 cup grated Parmesan, plus more to serve
• 2 tbsp olive oil
• 1/2 tsp red pepper flakes
• Salt and black pepper, to taste
• 1/4 cup chopped parsley

Instructions:

1. In a large pot, add spaghetti, broth, water, garlic, olive oil, lemon zest, red pepper flakes, and a pinch of salt. Bring to a boil over medium-high heat.
2. Reduce to a lively simmer and cook, stirring often, until pasta is al dente and liquid reduces to a glossy sauce, about 8–10 minutes.
3. Stir in heavy cream, Parmesan, and lemon juice. Cook 1–2 minutes until creamy. Season with salt and pepper.
4. Finish with parsley and extra Parmesan.

Serve with a simple arugula salad. Add grilled shrimp or seared chicken if you want protein. Pro tip: reserve a splash of broth to loosen the sauce if it tightens up.

2. One-Pot Tomato Basil Penne That Tastes Like Summer

Juicy tomatoes, fresh basil, and penne simmer together to make a sauce that tastes like a garden vacation. It’s weeknight-friendly but fancy enough for guests. And yes, the kitchen will smell incredible.

Ingredients:

• 12 oz penne
• 1 (28 oz) can crushed tomatoes
• 2 cups vegetable broth
• 1 cup cherry tomatoes, halved
• 1 small onion, thinly sliced
• 3 cloves garlic, minced
• 1/2 cup fresh basil, torn
• 2 tbsp olive oil
• 1 tsp sugar (optional, to balance acidity)
• 1/2 tsp dried oregano
• Salt and black pepper, to taste
• 1/3 cup grated Parmesan (optional)

Instructions:

1. Add penne, crushed tomatoes, broth, cherry tomatoes, onion, garlic, olive oil, oregano, sugar, and a good pinch of salt to a large pot. Stir and bring to a boil.
2. Simmer, stirring often, until pasta is tender and sauce thickens, 12–14 minutes.
3. Stir in basil and Parmesan. Adjust salt and pepper.

Top with a drizzle of olive oil and more basil. Want it creamy? Swirl in a spoonful of mascarpone. Want heat? Add a pinch of chili flakes.

3. Garlicky Mushroom Orzo That’s Cozy and Luxe

Orzo cooks like risotto here—creamy, earthy, and ridiculously comforting. The mushrooms bring umami, the butter brings silk, and it all happens in one pot. Perfect for a chill night in.

Ingredients:

• 1 1/2 cups orzo
• 10 oz cremini or mixed mushrooms, sliced
• 3 tbsp butter
• 1 tbsp olive oil
• 3 cloves garlic, minced
• 1/2 cup dry white wine (optional; sub more broth)
• 3 1/2 cups vegetable or chicken broth, warmed
• 1/3 cup grated Parmesan
• 2 tbsp chopped parsley or chives
• Salt and black pepper, to taste

Instructions:

1. Heat olive oil and 1 tbsp butter in a pot over medium-high. Sauté mushrooms with a pinch of salt until browned, 5–6 minutes.
2. Add garlic and orzo; toast 1 minute until fragrant.
3. Pour in wine and reduce by half, 1–2 minutes. Add broth and bring to a simmer.
4. Cook, stirring often, until orzo is tender and creamy, 9–11 minutes. Add a splash of water if too thick.
5. Stir in remaining butter, Parmesan, herbs, and season to taste.

Finish with a squeeze of lemon for brightness. Add spinach at the end for greens or top with a jammy egg. Seriously satisfying.

4. Spicy Sausage & Broccoli Rabe Orecchiette That Means Business

This one’s bold and hearty. The orecchiette catches all the crumbles of sausage and greens, and the spicy kick is addictive. Weeknight hero, party favorite, leftovers champion.

Ingredients:

• 12 oz orecchiette
• 8 oz Italian sausage, casings removed
• 1 bunch broccoli rabe (or broccolini), chopped
• 3 cloves garlic, sliced
• 1/2 tsp red pepper flakes (more to taste)
• 3 1/2 cups chicken broth
• 1 cup water
• 2 tbsp olive oil
• 1/3 cup grated Pecorino Romano or Parmesan
• Salt and black pepper, to taste
• 1 lemon, for finishing (optional)

Instructions:

1. Brown sausage in olive oil over medium heat, breaking it up, 4–5 minutes. Add garlic and red pepper flakes; cook 30 seconds.
2. Add orecchiette, broth, and water. Bring to a boil, then simmer 7 minutes.
3. Stir in broccoli rabe; cook 4–5 minutes until pasta is al dente and greens are tender.
4. Remove from heat; stir in cheese. Season with salt, pepper, and a squeeze of lemon.

Swap broccoli rabe for kale if you prefer mild greens. For extra richness, add a splash of cream at the end. Crusty bread on the side? Always.

5. Creamy Pesto Chicken Rotini That’s Dinner-Party Easy

All the pesto flavor, none of the juggling. The rotini grabs the sauce, and the chicken keeps it hearty. It’s the one-pot you’ll make on repeat—trust me.

Ingredients:

• 12 oz rotini
• 1 lb boneless, skinless chicken thighs, cut into bite-size pieces
• 2 tbsp olive oil
• 2 cups chicken broth
• 1 cup milk or half-and-half
• 1/2 cup prepared basil pesto
• 1/2 cup frozen peas
• 1/3 cup grated Parmesan
• Salt and black pepper, to taste
• Juice of 1/2 lemon

Instructions:

1. Season chicken with salt and pepper. Sear in olive oil over medium-high until lightly browned, 3–4 minutes.
2. Add rotini, broth, and milk. Bring to a boil; reduce to a simmer and cook, stirring occasionally, 9–11 minutes.
3. Stir in pesto and peas; cook 2 minutes more until thick and creamy.
4. Remove from heat; add Parmesan and lemon juice. Adjust seasoning.

Garnish with fresh basil. Swap chicken for cannellini beans to go vegetarian. If it thickens on standing, loosen with a splash of milk.

6. Smoky Chipotle Shrimp Linguine With Corn & Lime

Sweet corn, smoky chipotle, and juicy shrimp make a summer-in-a-bowl situation. It’s zesty, a little spicy, and ready in a flash. Date night or Tuesday—your call.

Ingredients:

• 12 oz linguine
• 12 oz raw shrimp, peeled and deveined
• 1 cup corn kernels (fresh or frozen)
• 3 1/2 cups vegetable or seafood broth
• 1 chipotle pepper in adobo, minced, plus 1 tsp adobo sauce
• 3 cloves garlic, minced
• 2 tbsp olive oil
• Zest and juice of 1 lime
• 1/4 cup chopped cilantro
• Salt and black pepper, to taste

Instructions:

1. In a pot, heat olive oil over medium. Add garlic and chipotle; cook 30 seconds until fragrant.
2. Add linguine, broth, and corn. Bring to a boil; simmer 8–9 minutes, stirring often.
3. Add shrimp; cook 3–4 minutes until pink and just cooked.
4. Stir in lime zest and juice, cilantro, and season with salt and pepper.

Top with avocado slices or crumbled cotija. Want creamier? Swirl in 2 tbsp cream cheese at the end. If you love heat, add extra adobo—careful, it’s potent.

Final Tips For One-Pot Pasta Bliss

• Use just enough liquid so starches create a silky sauce.
• Stir often to prevent sticking and encourage even cooking.
• Taste and tweak: a squeeze of lemon, a knob of butter, or extra cheese can transform the dish.

Ready to skip the sink full of dishes and dive into comfort? Pick a pot, grab some pasta, and cook your way through these six. Dinner’s about to be fast, flavorful, and wonderfully low-maintenance.