6 One Pot Pasta Dinner Recipes for Beginners That Taste Like a Weeknight Win

Let’s be honest: after a long day, the last thing you want is a sink full of pots. That’s why one pot pasta is a weeknight miracle. Everything goes into one pot—no draining, no juggling—and you end up with silky sauce, tender pasta, and a dinner that tastes like you actually tried.

These six recipes are beginner-friendly, ultra-flexible, and ready in about 30 minutes. They’re cozy when you need comfort, fresh when you want something lighter, and bold enough to make leftovers a highlight. Ready to stir, simmer, and enjoy?

1. Creamy Garlic Parmesan One Pot Pasta You’ll Make on Repeat

If you’re new to one pot pasta, start here. It’s rich, garlicky, and ridiculously creamy without heavy effort. Serve it solo or top with rotisserie chicken, shrimp, or roasted veggies for a complete meal.

Ingredients:

• 12 oz (340 g) short pasta (penne or rotini)
• 1 tbsp olive oil
• 4 cloves garlic, thinly sliced
• 3 cups low-sodium chicken or vegetable broth
• 1 cup milk (whole or 2%)
• 1/2 cup heavy cream (optional but dreamy)
• 3/4 cup freshly grated Parmesan, plus more for serving
• 1 tsp Italian seasoning
• 1/2 tsp salt, more to taste
• 1/2 tsp black pepper
• 1/8 tsp red pepper flakes (optional)
• 2 tbsp butter
• 1/2 lemon, juiced
• Fresh parsley, chopped (for garnish)

Instructions:

1. Warm a large pot over medium heat. Add olive oil and garlic; cook 30–60 seconds until fragrant—don’t brown it.
2. Add pasta, broth, milk, cream, Italian seasoning, salt, pepper, and red pepper flakes. Stir to submerge the pasta.
3. Bring to a gentle boil, then reduce to a lively simmer. Cook 10–12 minutes, stirring every 1–2 minutes so the pasta doesn’t stick.
4. Once pasta is al dente and the sauce looks slightly loose, turn off the heat. Stir in butter, Parmesan, and lemon juice until glossy.
5. Taste and adjust salt, pepper, or lemon. Let it sit 2 minutes to thicken before serving.

Finish with extra Parmesan and parsley. Want it greener? Fold in a few handfuls of baby spinach during the last minute. For protein, add cooked chicken, crispy bacon, or sautéed mushrooms. Pro tip: use freshly grated cheese—it melts smoother than pre-shredded.

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

This is classic pantry pasta with fresh energy. Tomatoes, basil, and garlic cook with the pasta, turning the starch into a silky, bright sauce. It’s light, fast, and surprisingly elegant for a Tuesday night.

Ingredients:

• 12 oz (340 g) spaghetti
• 2 tbsp olive oil
• 4 cloves garlic, thinly sliced
• 1 small yellow onion, thinly sliced
• 1 (14.5 oz) can diced tomatoes with juice
• 2 cups cherry tomatoes, halved
• 3 1/2 cups vegetable broth (or water + 1 tsp salt)
• 1 tsp sugar (to balance acidity)
• 1/2 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes (optional)
• 1 cup fresh basil leaves, torn
• 1 tbsp balsamic vinegar
• Fresh mozzarella or Parmesan, for serving

Instructions:

1. Add spaghetti, olive oil, garlic, onion, canned tomatoes, cherry tomatoes, and broth to a wide pot. Season with sugar, salt, pepper, and red pepper flakes.
2. Bring to a boil, then simmer briskly 9–11 minutes, stirring and turning the pasta often so it doesn’t clump.
3. When the spaghetti is al dente and the sauce is glossy, remove from heat. Stir in basil and balsamic vinegar.
4. Plate and top with torn fresh mozzarella or grated Parmesan.

For extra body, swirl in a tablespoon of butter at the end. If you love briny bites, add olives or capers. Leftovers cold? Toss with arugula for a next-day pasta salad. Seriously satisfying.

3. Creamy Tuscan Chicken Orzo That Feels Fancy Without Trying

Orzo cooks ultra-creamy in one pot, almost risotto-like but way easier. Sun-dried tomatoes, spinach, and a touch of cream bring cozy vibes, while seared chicken makes it a full dinner.

Ingredients:

• 1 lb (450 g) boneless, skinless chicken thighs, cut into bite-size pieces
• 1 tsp kosher salt, divided
• 1/2 tsp black pepper, divided
• 1 tbsp olive oil
• 2 tbsp butter
• 3 cloves garlic, minced
• 1 small shallot, minced
• 1 1/2 cups orzo
• 3 1/2 cups chicken broth
• 1/2 cup sun-dried tomatoes in oil, drained and chopped
• 1 tsp Italian seasoning
• 1/2 cup heavy cream (or half-and-half)
• 2 cups baby spinach
• 1/2 cup grated Parmesan
• Juice of 1/2 lemon
• Red pepper flakes, optional

Instructions:

1. Season chicken with 1/2 tsp salt and 1/4 tsp pepper. Heat olive oil in a pot over medium-high. Sear chicken 4–6 minutes until browned and mostly cooked. Transfer to a plate.
2. Lower heat to medium. Add butter, garlic, and shallot; cook 1 minute. Stir in orzo and toast 1–2 minutes until lightly golden.
3. Pour in broth, sun-dried tomatoes, Italian seasoning, remaining 1/2 tsp salt and 1/4 tsp pepper. Bring to a simmer; cook 8–9 minutes, stirring often.
4. Return chicken to the pot. Stir in cream and spinach; simmer 2–3 minutes until orzo is tender and sauce is creamy.
5. Turn off heat. Add Parmesan, lemon juice, and red pepper flakes. Rest 2 minutes to thicken.

Garnish with extra Parmesan. Swap spinach for kale (chopped small) or add mushrooms with the shallot. If the orzo gets too tight, splash in more broth to loosen. Pro move: drizzle with the tiniest bit of the sun-dried tomato oil for extra flavor.

4. Smoky Sausage and Pepper One Pot Rigatoni With A Kick

This is comfort food with attitude. Smoky paprika, sweet bell peppers, and juicy Italian sausage create a rich, brick-red sauce that clings perfectly to rigatoni. It’s hearty, bold, and great for feeding friends.

Ingredients:

• 12 oz (340 g) rigatoni
• 12 oz (340 g) Italian sausage (sweet or hot), casings removed
• 1 tbsp olive oil (as needed)
• 1 small yellow onion, diced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 3 cloves garlic, minced
• 2 tsp smoked paprika
• 1/2 tsp dried oregano
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 (15 oz) can crushed tomatoes
• 3 1/2 cups chicken broth
• 1/3 cup heavy cream (optional)
• 1/2 cup grated Pecorino Romano or Parmesan
• Fresh parsley, chopped

Instructions:

1. In a large pot over medium-high, cook sausage, breaking it up until browned. Remove to a plate; drain excess fat, leaving about 1 tbsp.
2. Add onion and peppers; sauté 3–4 minutes until softened. Stir in garlic, smoked paprika, and oregano for 30 seconds.
3. Add rigatoni, crushed tomatoes, broth, salt, and pepper. Return sausage to the pot and stir.
4. Bring to a boil, then simmer 12–14 minutes, stirring often until the pasta is al dente and sauce thickens.
5. Lower heat; stir in cream (if using) and cheese. Cook 1 minute until glossy.

Top with parsley and extra cheese. Want it spicier? Add a pinch of red pepper flakes. You can swap sausage for plant-based links or sliced chicken. Leftovers reheat like a dream—add a splash of water to revive the sauce.

5. Lemon Herb Shrimp Linguine That Feels Bright and Breezy

Seafood lovers, this one’s your five-star, zero-stress dinner. The shrimp cook right in the pot, and the starchy liquid creates a citrusy sauce that feels restaurant-level. Light, fresh, and done in twenty-ish minutes.

Ingredients:

• 12 oz (340 g) linguine
• 1 lb (450 g) large shrimp, peeled and deveined
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/2 tsp kosher salt, plus more to taste
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)
• Zest of 1 lemon
• Juice of 1 large lemon (about 3 tbsp)
• 3 3/4 cups seafood or chicken broth
• 2 tbsp butter
• 1/4 cup chopped fresh parsley
• 2 tbsp chopped fresh dill or basil (optional)

Instructions:

1. Add linguine, olive oil, garlic, salt, pepper, red pepper flakes, lemon zest, and broth to a wide pot. Bring to a boil; simmer 8–9 minutes, stirring often.
2. Stir in shrimp and lemon juice. Cook 3–4 minutes until the shrimp are pink and curled and the pasta is al dente.
3. Remove from heat and stir in butter, parsley, and dill or basil. Rest 1–2 minutes.

Serve with extra lemon wedges. If you want creaminess, splash in 2–3 tablespoons of cream at the end. No shrimp? Use canned clams with their juice and a pinch of Old Bay. Keep an eye on the pot—seafood goes from perfect to overcooked fast.

6. Veggie-Packed Pesto Fusilli That Saves Sad Produce

Have a fridge full of almost-forgotten veggies? This pasta rescues them. The pesto swirls into the starchy liquid for a silky, aromatic sauce that hugs every spiral. It’s bright, green, and wildly customizable.

Ingredients:

• 12 oz (340 g) fusilli or rotini
• 1 tbsp olive oil
• 3 cups mixed vegetables, chopped small (zucchini, broccoli florets, asparagus, peas, or bell pepper)
• 3 cloves garlic, minced
• 3 1/2 cups vegetable broth
• 1/2 tsp kosher salt (adjust to taste)
• 1/4 tsp black pepper
• 1/2 cup prepared basil pesto
• 1/4 cup grated Parmesan, plus more for serving
• Juice of 1/2 lemon
• Handful baby spinach or arugula (optional)
• Toasted pine nuts or almonds (optional, for crunch)

Instructions:

1. Heat olive oil in a pot over medium. Add veggies and a pinch of salt; sauté 2–3 minutes to brighten.
2. Add garlic, fusilli, broth, salt, and pepper. Bring to a boil, then simmer 10–12 minutes, stirring often, until pasta is just tender.
3. Turn off heat. Stir in pesto, Parmesan, and lemon juice. Fold in spinach or arugula to wilt.

Top with extra cheese and nuts for texture. Swap in kale pesto, sun-dried tomato pesto, or vegan pesto—whatever you have. For protein, add white beans, chickpeas, or grilled chicken. Trust me: this one makes meal prep exciting.

One Pot Pasta Tips For Guaranteed Success

• Use enough liquid. Start with 3–4 cups per 12 oz pasta; add splashes as needed.
• Stir often. It prevents sticking and helps the sauce emulsify.
• Season in layers. Salt early, taste late, adjust at the end.
• Finish off-heat. Stir in cheese, butter, or lemon once the heat’s off for silky results.
• Rest a minute. Sauces thicken as they sit—give them 1–3 minutes.

Make It Your Own

• Dairy-free: Use olive oil and coconut milk or cashew cream; swap Parmesan for nutritional yeast.
• Gluten-free: Use GF pasta and reduce simmer time; add extra liquid as needed.
• Extra veg: Stir in spinach, peas, or roasted veggies at the end.
• Protein boosts: Rotisserie chicken, canned beans, shrimp, or sausage.

There you go—six one pot pasta dinner recipes for beginners that deliver big flavor with minimal cleanup. Pick one tonight, keep a spoon handy for “taste tests,” and let the pot do the work. Your future self (and your sink) will thank you.