Name: Creamy One Pot Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 12 oz pasta (penne or fusilli); 2 tbsp olive oil; 1 onion, diced; 3 garlic cloves, minced; 1 bell pepper, sliced; 1 cup cherry tomatoes, halved; 2 cups baby spinach; 3 cups chicken broth or vegetable broth; 1 cup heavy cream or half-and-half; 1/2 cup Parmesan cheese, grated; Salt and pepper, to taste; 1 tsp Italian seasoning; Optional: 1 cup cooked chicken, sausage, or tofu

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I adore this creamy one-pot pasta—it’s a comforting, effortless dinner that comes together in under 30 minutes. Cheese, veggies, and tender pasta all come together in a single pot, making cleanup a breeze.

Why You’ll Love This Recipe

I love how minimal yet flavorful this dish is. Cooking everything in one pot means the pasta soaks up all the creamy sauce and seasoning. Plus, it’s versatile—I can change up the veggies or cheese based on what’s in my fridge.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Pasta (I usually go for penne or fusilli)
Olive oil
Onion, diced
Garlic cloves, minced
Bell pepper, sliced
Cherry tomatoes, halved
Baby spinach
Chicken broth or vegetable broth
Heavy cream or half‑and‑half
Parmesan cheese, grated
Salt and pepper
Italian seasoning
Optional protein: cooked chicken, sausage, or tofu

Directions

I warm olive oil in a large pot over medium heat, then sauté diced onion until it softens.
I add minced garlic and sliced bell pepper, cooking until fragrant.
Next, I stir in the pasta, cherry tomatoes, broth, and Italian seasoning. I bring it to a simmer.
I reduce heat, cover, and let the pasta cook, stirring occasionally, until al dente and most of the liquid has absorbed.
I slowly stir in heavy cream and Parmesan until the sauce becomes smooth and creamy.
I toss in baby spinach and optional protein, cooking until the spinach wilts and the protein is heated through.
I taste and adjust seasoning with salt and pepper, then serve hot.

Servings and Timing

Yield: 4 servings
Prep time: 5–10 minutes
Cook time: 20 minutes
Total time: 25–30 minutes

Variations

Vegetarian: Skip the meat and add more veggies like mushrooms or zucchini.
Spicy kick: Add red pepper flakes or a drizzle of hot sauce.
Different cheese: Swap Parmesan for feta or goat cheese for tanginess.
Cream alternative: Use Greek yogurt or cashew cream for a lighter sauce.
Gluten‑free: Use gluten‑free pasta and check that your broth is GF.

Storage/Reheating

I keep leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently in a saucepan with a splash of broth or cream to loosen the sauce. I also reheat it in the microwave in 1-minute bursts, stirring in between and adding a little liquid to keep it creamy.

FAQs

What can I use instead of heavy cream?

I sometimes use half‑and‑half or Greek yogurt—just stir it in after removing the pan from heat to prevent curdling.

Can I make this dairy‑free?

Absolutely—I substitute dairy milk or coconut milk and use nutritional yeast instead of Parmesan, for a cheesy flavor.

Can I freeze this pasta?

I don’t recommend freezing it because the cream sauce may split when thawed, but you can freeze the components separately—like cooked pasta and sauce—and combine them later.

How can I add more protein?

I often stir in cooked chicken breast, Italian sausage, shrimp, or chickpeas right before finishing the sauce.

Can I double the recipe?

Yes—I’ve successfully doubled it in a larger pot. You might need to add a bit more broth or cream if it seems dry.

Conclusion

I find this creamy one-pot pasta a lifesaver on busy nights—it’s quick, comforting, and endlessly adaptable. When I need a satisfying meal with minimal effort, this recipe always delivers comfort and flavor in one delicious pot.