10 One Pot Pasta Dishes If You Hate Doing Dishes

As someone who both loves pasta but hates when the kitchen sink is overflowing with dishes from cooking, one-pot pasta dishes are my saving grace. It’s very simple, everything just goes into one pot as you cook, no need for multiple pots and pans as you cook, so the clean-up afterward is a breeze. These one-pot pasta dishes are the best for hectic weeknights or simply for those who hate doing the dishes. 

1. One-Pot Garlic Parmesan Pasta 

If there is one combo that I love in my pasta dishes it would be garlic and parmesan. This savory yet filling meal is delicious and really easy to make. 

Ingredients:

2-3 boneless skinless chicken breasts, diced into bite-sized pieces

1 tsp of Italian seasoning

1/2 tsp of garlic powder

1 medium yellow onion, minced

3 cloves garlic, minced

16oz of dried short-cut pasta

24oz jar of your favorite marinara sauce 

water to fill empty marinara sauce jar

1 cup of mozzarella cheese

1/2 cup of parmesan cheese

salt and pepper, to taste

additional dried Italian seasoning, optional

fresh parsley and/or basil, minced for garnish

Instructions: 

1. To a large pot or skillet (I used my dutch oven), add a drizzle of olive oil and heat over medium-high heat.  Add chicken, salt, pepper, Italian seasoning, and garlic powder.  Cook about 5 minutes, until chicken is most of the way cooked through.  Remove to a plate.
2. Add onion and garlic to the pot and cook for about 2-3 minutes, until soft.  Pour in marinara sauce, fill up the empty sauce jar with water and add to the pot.  Bring to a boil, then reduce to a strong simmer.
3. Add chicken and pasta, stir, then cover and cook for 10-15 minutes, until pasta is cooked to your liking. Stir in parmesan cheese and 1/4 cup of mozzarella cheese.
4. Sprinkle the remaining 3/4 cup mozzarella cheese on top of the dish and cook another 2-3 minutes, until the cheese is melted and gooey.
5. Sprinkle with additional Italian seasoning if desired, and garnish with parsley or basil.

2. One-Pot Pizza Bake

What better way to combine two of my favorite foods: pizza and bake than into one of the most delicious pasta dishes. It’s the best of both worlds in one pot.

Ingredients: 

1 tbsp of olive oil

8 oz of spicy Italian sausage, casing removed

1/2 cup of mini pepperoni, divided

1 (15-oz) can of tomato sauce

1/2 tsp of dried oregano

1/2 tsp of dried basil

1/4 tsp of garlic powder

8 oz of rotini pasta

Kosher salt and freshly ground black pepper, to taste

1 cup of shredded mozzarella cheese

2 tbsp of chopped fresh parsley leaves

Directions:

1. Preheat the oven to broil.
2. Heat olive oil in a large oven-proof skillet over medium-high heat. Add Italian sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat. Stir in 1/4 cup pepperoni until heated through, about 1 minute.
3. Stir in tomato sauce, oregano, basil garlic powder, pasta, and 1 1/2 cups water; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through about 12-14 minutes.
4. Remove from heat; top with mozzarella and remaining 1/4 cup pepperoni. Place into oven and cook until melted and golden brown, about 2 minutes.
5. Serve immediately, garnished with parsley, if desired.

3. One-Pot Veggie Pasta

No one likes to waste food and usually the first thing to start to wilt away in your fridge are those fresh vegetables you swore you were going to use. But fear not! There are pasta dishes that you can make such as this one that will make those vegetables into a delicious meal.

Carrots, peppers, zucchini, and mushrooms are normally what I have in my fridge, but you can substitute any with your own vegetable of choice!

Ingredients: 

2 cloves of garlic 

1 yellow onion 

2 carrots 

2 tbsps of olive oil 

8 mushrooms 

1 zucchini 

1 red bell pepper 

1/2 a box of rotini (not cooked) 

1/2 tsp of dried basil 

1/2 tsp of dried oregano 

2 cups of vegetable broth 

24 oz of pasta sauce 

4 cups of mozzarella, shredded (optional) 

Directions: 

1. Mince the garlic, dice the onion, and slice the carrots. Add the garlic, onion, and carrots to a large pot with the olive oil. Sauté over medium heat until the onions are soft and translucent.
2. While the vegetables are sautéing, slice the mushrooms. Once sliced, add them to the pot with the other vegetables and continue sautéing.
3. While the rest of the vegetables are sautéing, dice the zucchini and bell pepper.
4. Once the bell pepper and zucchini are diced, add them to the pot along with the rotini, basil, oregano, and vegetable broth. Stir to combine. It’s okay if the broth doesn’t fully submerge the pasta.
5. Place a lid on the pot, turn the heat up to medium-high, and allow the broth to come up to a boil.
6. Once the broth reaches a full boil, give the pasta a quick stir, replace the lid, then turn the heat down to medium-low. Let the pasta simmer over medium-low, stirring occasionally and always replacing the lid, for about 10 minutes, or until the pasta is tender.
7. Once the pasta is tender, add the pasta sauce to the pot and stir to combine. Top with the shredded cheese then place the lid back on the pot. Let the pasta heat for a few minutes, or just until the cheese is melted. Serve hot!

4. One-Pot Spaghetti

There’s no way I could have a list of pasta dishes and not include a classic and a favorite of mine: one-pot spaghetti. The flavor and the richness of the dish is something that makes it one of the best pasta dishes around. 

Ingredients: 

4 tbsps of extra virgin olive oil, divided

3 pancetta, diced into 1/4-inch pieces

1 medium yellow onion, chopped

1 1/2 tbsp of minced fresh garlic (4 cloves)

2 3/4 cups of vegetable broth, or more as needed

1(28 oz) can of diced tomatoes

1 1/2 tsp of Italian seasoning

1/4 tsp of red pepper flakes (optional)

Salt and freshly ground black pepper

3 3/4 cups of penne pasta 

1 1/2 cups (1.5 oz) of chopped fresh spinach

1/4 cup of chopped fresh basil

1 cup (2.2 oz) of finely shredded parmesan, divided

Directions:

1. Heat 2 tbsp of extra virgin olive oil in a 5 or 6-quart pot over medium heat. Add pancetta and saute 2 minutes.
2. Add onion and saute for 3 minutes. Add garlic and saute 30 seconds longer.
3. Pour in vegetable broth, tomatoes, Italian seasoning, red pepper flakes, and season with salt and pepper to taste.
4. Increase heat to medium-high and bring mixture to a simmer, stir in pasta.
5. Reduce heat to medium-low. Cover and simmer until pasta is nearly al dente, about 11 minutes, stirring once halfway through.
6. Let rest a few minutes off heat, and add another splash of broth if needed.
7. Toss in 1/2 cup parmesan cheese, spinach, and basil.
8. Drizzling servings with remaining 2 tbsp extra virgin olive oil and sprinkle with remaining 1/2 cup parmesan.

5. One-Pot Fettuccine Alfredo

Alfredo sauce is my favorite sauce that you could add to any pasta around. Being able to make fettuccine alfredo in one pot has made it a reoccurring meal in my household.

Ingredients:  

2 cups of milk

1 cup of chicken stock

8oz dried Fettuccine

3 tbsp of unsalted butter

2 garlic cloves, minced

1 tsp of salt

1/4 tsp of cracked black pepper

1/3 cup of grated parmesan cheese, plus more for garnish

Directions:  

1. Place all ingredients, except parmesan, into a Dutch oven or large skillet.
2. Place the pot over medium-high heat and bring the mixture to a boil. Should take about 4 to 5 minutes to reach a boil.
3. Once the liquid is boiling, reduce heat to medium and simmer for 15 to 20 minutes, stirring frequently, until most of the liquid has been absorbed and the pasta is al dente.
4. Remove from heat and stir in parmesan until sauce is thick and creamy. Season with more salt and pepper as needed.
5. Top pasta with more parmesan and serve.

6. One-Pot Lasagna

Lasagna is one of the classic pasta dishes that I love to eat and make and having everything in one pot makes everything so much easier to cook and then enjoy!

Ingredients:

1 tbsp of olive oil

3 Italian sausage links, casing removed

1 (14.5z) can of diced tomatoes

1 (8z) can of tomato sauce

1 tsp of dried oregano

1 tsp of dried basil

1/2 tsp of garlic powder

1/2 tsp of crushed red pepper flakes, optional

8 oz of farfalle pasta

Kosher salt and freshly ground black pepper, to taste

1 cup of shredded mozzarella cheese

1/4 cup of freshly grated parmesan

1 cup of ricotta cheese

2 tbsp of chopped fresh parsley leaves

Directions:

1. Heat olive oil in a large skillet over medium-high heat. Add Italian sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat.
2. Stir in diced tomatoes, tomato sauce, oregano, basil, garlic powder, and red pepper flakes; season with salt and pepper, to taste.
3. Bring to a simmer and stir in pasta and 2 cups of water. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through about 13-15 minutes.
4. Remove from heat. Stir in mozzarella and Parmesan until well combined. Using a small cookie scoop, top with dollops of ricotta and cover until heated through, about 2-4 minutes.
5. Serve immediately, garnished with parsley, if desired.

7. One-Pot Bacon Broccoli Pasta

Much like the veggie pasta, nothing makes a pasta dish better than when you add some vegetables. To make it even better you add some yummy bacon, so this dish is perfect!

Ingredients: 

4 strips of bacon, cut into chunks

2 cloves of garlic, minced

2 cups of dry rigatoni pasta 

2 cups of heavy cream

1 1/2 cups of low-sodium chicken broth

1/2 tsp salt and pepper, to taste

1/4 tsp of crushed red pepper

2 cups of broccoli florets

1/4 cup of grated parmesan cheese (more for sprinkling on top)

Directions:

1. In a large saucepan, pot, or Dutch oven, cook the bacon until crispy. Remove bacon from the pan and drain on paper towels. Drain fat from the pot leaving about 1 tablespoon in the pot. 
2. Add the garlic and saute for about 30 seconds. Add the uncooked pasta, cream, chicken broth, salt (and pepper), and crushed red pepper. Stir. Bring to a boil then reduce to a simmer. Cover and cook for about 6 minutes making sure to stir once in a while and keep noodles covered in liquid.
3. Add the broccoli to the pot and cook another 5-7 minutes or until the broccoli is soft. Continue cooking until the sauce is a little thicker. It will be thin and then thicken towards the end. Stir in the parmesan and reserved bacon.  
4. Serve immediately and top with additional parmesan.

8. One-Pot Garlic and White Wine Pasta

Another pasta dish that is a favorite of mine (but to be fair they are all my favorite). But I love the white wine sauce in this recipe. The sauce is not as thick as an alfredo or a marinara sauce so it’s a nice change of pace. 

Ingredients: 

4 tbsp of butter

See Also

10 Easy Weeknight Meals To Make When You’ve Had A Long Day

6 garlic cloves, minced

1 cup of dry white wine

2 cups of vegetable broth

8 oz of fettuccine noodles

1/2 tsp of salt

1/2 cup of unsweetened non-dairy milk 

1/4 cup of yeast

1 cup of peas, or vegetable of choice

1/4 cup of fresh parsley minced

red pepper flakes, optional

freshly ground pepper, optional

Directions:

1. Heat the butter in a large cast iron skillet over medium heat. Once melted, add garlic and sauté for 1-2 minutes, until garlic is lightly browned and fragrant. 
2. Add white wine and vegetable broth to garlic and stir to combine. 
3. Stir in fettuccine noodles and bring to a boil. Reduce heat to a simmer, cover, and cook for 10 minutes, stirring occasionally, until noodles are tender and most of the liquid has been absorbed. 
4. Add non-dairy milk and nutritional yeast, stirring to combine. Once thick and creamy, stir in frozen peas, or vegetables of choice. Cook over low heat until heated all the way through. 
5. Remove from heat and top with parsley, red pepper flakes, and fresh ground pepper. Serve immediately. 

9. One-Pot Pasta Primavera

I love pasta dishes that incorporate vegetables but this dish has a nice cream sauce to it which is just the cherry on top. 

Ingredients: 

15 oz of light coconut milk

2 cups of water

1 tsp of dried Italian seasoning blend

2 tbsp of yeast

1 tsp of sea salt

8 oz of pasta

1 carrot, cut into matchsticks

1 small zucchini, sliced

1 yellow squash, sliced

1/2 red or yellow bell pepper, cut into thin slices

1 small shallot, diced (or sub ~1/4 cup red onion)

1 cup of broccoli, cut into small florets

3/4 cup of frozen peas, thawed

1 cup of cherry tomatoes, cut in half

1 tbsp of lemon juice

Black pepper, to taste

Optional toppings: vegan parmesan*, fresh parsley, fresh basil, red pepper flakes

Directions: 

1. Heat a large pot or sauté pan with tall sides to high heat. Add the coconut milk, water, Italian seasoning, nutritional yeast, and salt; mix until well-combined.
2. Toss in the pasta, carrot, zucchini, squash, bell pepper, and shallot. Mix well and bring this mixture to a boil over high heat; once the liquid reaches a rolling boil, reduce the heat to medium and cook the pasta for an additional 5 to 8 minutes, stirring occasionally. The pasta should be almost al dente before you proceed to the next step; cooking times will vary based on the shape and brand you use.
3. Add the broccoli, peas, and tomatoes to the pot/pan and continue to cook the pasta for an additional 3 to 5 minutes, stirring occasionally. Turn the heat off once the pasta is cooked to your liking, then stir in the lemon juice and add salt and pepper, to taste.
4. Let the pasta sit for 3 to 5 minutes before serving, to allow the sauce to thicken. Top as desired and serve warm; leftovers will keep in the fridge for up to 3 days.

10. One-Pot Spaghetti Carbonara

Finally, last but not least, we have the spaghetti carbonara. It’s a savory, delicious dish that is once again super easy to make. 

Ingredients: 

7 slices of bacon, diced

5 cups of low-sodium chicken broth

1 pound spaghetti, uncooked

2 large eggs

1/2 cup of heavy cream

3/4 cup of freshly grated parmesan cheese

3 garlic cloves, minced

1/4 tsp of kosher salt

1/4 tsp of pepper

1/4 cup of fresh chopped parsley

Directions:

1. Cook bacon in a large, deep saute pan over medium heat until crispy, about 7 minutes. Transfer bacon pieces to a paper-lined plate. Drain off most of the grease from the pan.
2. Add chicken broth to the pan; bring to a boil. Add in the spaghetti; stir well, separating the noodles to ensure they don’t stick together. Cover and gently simmer for 8-9 minutes until the pasta is al dente and the broth has mostly evaporated.
3. In the meantime, in a medium bowl, whisk together the eggs, cream, Parmesan, garlic, salt, and pepper.
4. Turn the heat down to low; slowly pour the egg/cream mixture into the cooked pasta and stir vigorously to combine for about 30-60 seconds to thicken.
5. Remove from the heat and stir in the cooked bacon and parsley.
6. Serve immediately and enjoy!

What did you think of these pasta dishes? Are you going to add any to your cookbook? Let us know in the comments below!