Easy Creamy 15-Minute One Pot Pasta Recipe for Quick Dinner

Let me tell you, the scent of garlic, cream, and perfectly cooked pasta mingling in one pot is enough to make anyone’s mouth water and heart race a little faster. The first time I whipped up this easy creamy 15-minute one pot pasta, I was knee-high to a grasshopper compared to my current kitchen antics—but honestly, it felt like magic. I was instantly hooked, the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special.

Years ago, I stumbled upon this recipe on a rainy weekend when I was craving comfort but couldn’t face a heap of dishes. My family couldn’t stop sneaking spoonfuls off the stove, and I can’t really blame them—it’s dangerously easy and delivers pure, nostalgic comfort. You know what’s best? It’s perfect for those hectic weeknights, potluck dinners, or even a sweet treat to brighten up your Pinterest cookie board (well, pasta board, in this case). Now, after testing it multiple times in the name of research, of course, it’s become a staple for family gatherings and gifting to friends in need of a quick dinner win.

Why You’ll Love This Recipe

Honestly, this easy creamy 15-minute one pot pasta isn’t just your average pasta dish. It’s been through the wringer with my family, friends, and a few chef pals who all agree: it hits the spot every time. Here’s why you’re gonna fall hard for it:

• Quick & Easy: Comes together in under 15 minutes, perfect for busy weeknights or those “what’s for dinner?” moments.
• Simple Ingredients: No fancy grocery store trips needed—you probably have everything already in your pantry and fridge.
• Perfect for Any Occasion: Whether it’s a cozy dinner, last-minute lunch, or even a casual date night at home, this pasta fits right in.
• Crowd-Pleaser: Kids, adults, picky eaters—everyone goes back for seconds (and sometimes thirds).
• Unbelievably Delicious: That creamy, dreamy texture combined with a hint of garlic and herbs makes it comfort food at its finest.

What sets this recipe apart? Instead of cooking pasta separately, everything cooks together in one pot, soaking up all those flavors. Plus, the creaminess comes from a clever combo of cream, cheese, and pasta water—no heavy sauces or extra steps. It’s comfort food reimagined: faster, easier, but still soul-soothing. You’re gonna want to bookmark this one for when you need a no-fuss recipe that tastes like you spent hours in the kitchen.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most are pantry staples, so you can whip this up anytime. Here’s what you’ll need:

• 12 ounces (340 g) pasta: I prefer penne or fusilli because they hold sauce well, but spaghetti works too.
• 2 tablespoons unsalted butter: softened (adds richness)
• 3 cloves garlic: minced (for that punch of flavor)
• 1 small onion: finely chopped (optional, but recommended for depth)
• 4 cups (950 ml) chicken or vegetable broth: low sodium if possible (this is your cooking liquid and flavor base)
• 1 cup (240 ml) heavy cream: or half-and-half for lighter creaminess
• 1 cup (100 g) grated Parmesan cheese: freshly grated for best melt and flavor
• Salt and black pepper: to taste
• 1 teaspoon dried Italian herbs: or a mix of basil, oregano, and thyme
• Fresh parsley or basil: chopped for garnish (optional)

Substitutions & Tips: Use almond milk or coconut milk with a splash of olive oil for a dairy-free twist. For gluten-free pasta, try brown rice or chickpea pasta varieties—they hold up surprisingly well. I love using [Barilla] brand pasta for consistent texture, but any good quality pasta will do.

Equipment Needed

• Large deep skillet or wide saucepan: At least 3-quart capacity. This is essential so the pasta can cook evenly and the sauce has room to thicken.
• Wooden spoon or silicone spatula: For stirring without scratching your pan.
• Measuring cups and spoons: Accurate liquid and spice measurements keep the flavor balanced.
• Cheese grater: For freshly grated Parmesan—trust me, it makes a difference.
• Optional: colander or strainer: Only if you want to drain pasta before adding cream, but this recipe avoids that extra step.

Personally, I’ve tried nonstick pans and stainless steel for this recipe. Nonstick makes cleanup easier, but stainless steel gives a better fond (those little browned bits) that adds flavor. A budget-friendly combo is a good heavy-bottomed nonstick skillet—keeps things even and easy to manage.

Preparation Method

1. Prep your ingredients: Mince garlic, finely chop onion, and grate Parmesan. Set these aside for quick access. This should take about 5 minutes.
2. Melt butter: In your large skillet over medium heat, melt the 2 tablespoons of unsalted butter. Once it’s bubbling gently, add the minced garlic and chopped onion. Sauté for 2-3 minutes until fragrant and translucent—don’t let them brown or burn.
3. Add pasta and broth: Pour in the dry pasta (12 ounces / 340 g) and 4 cups (950 ml) chicken or vegetable broth. Make sure the pasta is mostly submerged. Increase heat to medium-high and bring to a gentle boil.
4. Cook pasta: Stir occasionally to prevent sticking. Cook uncovered for about 10 minutes or until pasta is tender and most liquid has been absorbed. Keep an eye on it and stir more often toward the end to avoid burning.
5. Add cream and cheese: Lower heat to medium-low and stir in 1 cup (240 ml) heavy cream and 1 cup (100 g) freshly grated Parmesan cheese. Season with salt, black pepper, and 1 teaspoon dried Italian herbs. Stir well until sauce thickens slightly and coats the pasta, about 2-3 minutes.
6. Final touches: Taste and adjust seasoning if needed. If the sauce feels too thick, add a splash of pasta water or broth to loosen it up. Remove from heat and garnish with chopped fresh parsley or basil.
7. Serve immediately: This pasta is best enjoyed hot, right off the stove for that creamy, dreamy experience.

Pro tip: If your sauce separates or looks grainy, a quick whisk or adding a little more cream usually brings it back to silky smooth. Also, don’t overcook the pasta—al dente is the goal here.

Cooking Tips & Techniques

One pot pasta sounds simple, but a couple of tricks make all the difference. First, use room temperature ingredients. Cold cream or cheese straight from the fridge can cause the sauce to seize up a bit. Let them sit out for a few minutes before adding.

When cooking pasta in broth, stir often in the last few minutes. Pasta has a habit of sticking together (especially in shallow pans). You want it evenly cooked and coated with flavor.

Don’t rush the cheese step. Adding Parmesan gradually while stirring helps it melt smoothly without clumping. Been there, made that mistake—clumpy cheese is no fun.

Timing is key: have all ingredients prepped and ready before you start cooking because the process moves fast. Multitasking helps, but focus on stirring and watching the liquid level closely—too little and pasta burns, too much and it’s soupy.

Lastly, leftovers reheat well in a pan with a splash of milk or broth to bring back that creamy texture. Microwave is fine, but stirring halfway through helps prevent dry spots.

Variations & Adaptations

This recipe is a superstar when it comes to flexibility. Here are a few ways I’ve mixed it up:

• Vegetarian version: Swap chicken broth for vegetable broth and add sautéed mushrooms or spinach for extra earthiness and nutrition.
• Spicy kick: Toss in a pinch of red pepper flakes or a dash of smoked paprika when sautéing the garlic and onion. Adds a nice warmth without overpowering.
• Protein boost: Stir in cooked shredded chicken, crispy bacon bits, or even chickpeas towards the end for a heartier meal.
• Seasonal swap: In summer, fresh cherry tomatoes or zucchini ribbons stirred in at the last minute brighten up the dish and add freshness.
• Dairy-free: Use coconut cream or cashew cream with nutritional yeast instead of Parmesan for a creamy, cheesy vibe without dairy.

Personally, I once tried adding a squeeze of lemon juice and fresh basil—totally changed the vibe and made it feel lighter and more spring-like. It’s your canvas, so get creative!

Serving & Storage Suggestions

This easy creamy 15-minute one pot pasta is best served piping hot. Garnish with a sprinkle of fresh herbs and a little extra Parmesan for the wow factor. Pair with a crisp green salad or some roasted veggies to balance out the richness.

For drinks, a chilled glass of white wine or sparkling water with lemon makes a refreshing companion. Kids love it with a side of garlic bread or steamed broccoli.

If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. The sauce thickens as it cools, so when reheating, add a splash of broth or milk and warm on the stovetop over medium heat, stirring gently until creamy again.

Flavors actually deepen after resting overnight, so sometimes I make this ahead and enjoy it even more the next day. Just don’t forget to reheat gently!

Nutritional Information & Benefits

Per serving (based on 4 servings), this creamy pasta provides roughly 450 calories, 18g fat, 50g carbohydrates, and 15g protein. Using broth instead of water adds a nice boost of flavor without extra calories.

The garlic and onion contribute antioxidants and support digestion, while Parmesan adds calcium and a savory punch. You can keep it lighter by swapping heavy cream for half-and-half or using plant-based alternatives.

Gluten-free options are easy with your favorite GF pasta, and with added veggies, this meal can be a balanced, satisfying dinner that doesn’t leave you feeling sluggish.

Conclusion

If you’re after a recipe that’s quick, fuss-free, and downright delicious, this easy creamy 15-minute one pot pasta is your new best friend. It’s flexible enough to suit your mood, pantry, and taste buds, but always delivers that creamy, comforting goodness you crave.

Honestly, I love how it turns simple ingredients into something that feels like a warm hug after a busy day. Don’t be shy about customizing it—throw in your favorite veggies or protein and make it your own.

Give it a try and let me know how it goes! Drop a comment, share your twists, or just tell me if it made your dinner table a little happier. You’re gonna want to make this one again and again.

FAQs

Can I use a different type of pasta for this recipe?

Absolutely! While penne or fusilli work best for holding sauce, spaghetti, rotini, or even gluten-free pasta varieties will cook just fine. Just keep an eye on cooking times.

What can I do if the sauce is too thick?

Simply stir in a splash of broth, pasta water, or milk to loosen it up. Add gradually until you reach your preferred creaminess.

Is it possible to make this recipe vegan?

Yes! Use vegetable broth, dairy-free cream alternatives like coconut or cashew cream, and nutritional yeast instead of Parmesan. Skip butter or use a plant-based spread.

Can I prepare this dish in advance?

You can prep ingredients ahead, but for best results, cook and serve immediately. Leftovers store well refrigerated and reheat with a little added liquid to maintain creaminess.

How do I prevent pasta from sticking during cooking?

Stir frequently during cooking, especially as liquid reduces. Using enough broth to cover the pasta helps, too. A good nonstick pan can also make a difference.

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