January 17, 2023
Review RecipeOne Pot Pasta
Whip up a batch of our one pot pasta the next time you need a quick meal. Tender pasta noodles are cooked with tomatoes and chicken broth for a flavorful and appetizing dish the whole family will love.
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This simple one-pot pasta recipe is ready in less than 20 minutes and cooks entirely in one pot. Cooking the noodles in the broth instead of boiling water gives the pasta so much flavor. Not only does this dish taste delicious, but it’s incredibly easy to throw together as a quick weeknight family meal.
If you love pasta, then you’ll also want to make our most popular spaghetti recipes. Try our Million Dollar Spaghetti and Baked Spaghetti.
ONE POT PASTA INGREDIENTS
You’ll need:
- 4½ cups chicken stock
- 12 ounces linguine
- 1 small onion, sliced thin
- 14.5-ounce can fire-roasted tomatoes, not drained
- ½ cup fresh basil
- 4 cloves garlic, sliced thin
- Juice & zest of one lemon
- 2 tablespoons olive oil
- ½ tablespoon salt
- ½ teaspoon pepper
- 1 cup shredded Parmesan
- Fresh basil for garnish
HOW TO MAKE THIS ONE POT PASTA RECIPE
PRO TIP
When choosing the skillet or pot for this recipe make sure that it’s wide enough for the length of your dry spaghetti or linguine. Any straight-sided skillet will work but avoid deep skillets or stock pots because these can keep the liquid from evaporating and result in overcooked pasta.
STEP ONE: Add the linguine, onion, tomatoes, basil, garlic, lemon zest and lemon juice to a large skillet or large pot. Drizzle all of the ingredients in your skillet with olive oil. Then add salt and pepper as well as the chicken broth.
STEP TWO: Bring the pot, uncovered, to a boil over high heat. Boil mixture for 8–10 minutes, until the pasta is cooked and the liquid has reduced. Using a wooden spoon or tongs, stir the skillet frequently while boiling to keep the pasta from sticking together.
PRO TIP
As the pasta cooks, the liquid will reduce. You’ll know your pasta is done when it’s cooked through, the vegetables are tender, and the liquid has reduced. If you prefer more al dente pasta, stop your pot boiling closer to the 8-minute mark.
STEP THREE: Remove the skillet from the heat and stir in Parmesan cheese with the cooked pasta. After it’s cooked let it sit with Parmesan cheese for 5 minutes. Letting your pot sit with the cheese at the end of this recipe will thicken it up.
HOW TO SERVE
If desired, garnish with chopped fresh basil or other fresh herbs.If you’re craving some tomato sauce with your noodles, pair this with our homemade pasta sauce on top. Add garlic bread on the side to complete the meal.
MORE PASTA RECIPES
STORAGE
IN THE FRIDGE: Cooked one-pot pasta can be stored in an airtight container in the refrigerator for up to three days.
IN THE FREEZER: This one-pot pasta can be stored in the freezer for up to two months in an airtight container.
This delicious recipe for one-pot pasta is made entirely in one pot. It’s a classic pasta recipe that requires little effort to make as a weeknight dinner and results in the perfect comfort food.
FREQUENTLY ASKED QUESTIONS
Could I use fresh cherry tomatoes instead of canned tomatoes in this recipe?
You could use fresh cherry tomatoes in this recipe but you may want to add a bit of extra chicken broth since the broth and tomato liquid is what we are using to cook the pasta.
Can I freeze this recipe?
This one-pot pasta can be stored in the freezer for up to two months in an airtight container.
How do I know when my pasta is al dente?
To test your pasta for al dente, take a bite of the pasta a minute or two before the package instructions indicate it should be done. When you bite into it, and your teeth feel some resistance, but the pasta is still tender, your pasta is al dente.
MORE RECIPES YOU’LL LOVE
One Pot Pasta
Whip up a batch of our one pot pasta the next time you need a quick meal. Tender pasta noodles are cooked with tomatoes and chicken broth for a flavorful and appetizing dish the whole family will love.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6
Ingredients
- 4½ cups chicken stock
- 12 ounces linguine
- 1 small onion sliced thin
- 14.5 ounces fire-roasted tomatoes not drained
- ½ cup fresh basil measured loosely in measuring cup whole and then roughly chopped (you can add more if you want)
- 4 cloves garlic sliced thin
- 1 lemon juice
- 1 lemon zest
- 2 tablespoons olive oil
- ½ tablespoon salt
- ½ teaspoon pepper
- 1 cup parmesan shredded
- fresh basil for garnish
Instructions
- In a large skillet place the linguine, onion, tomatoes, basil, garlic, lemon zest, and lemon juice.
- Drizzle all of it with the olive oil. Then add the seasonings of salt and pepper.
- Pour the chicken stock over all of it.
- Over high heat bring to a boil uncovered. Boil for 8 to 10 minutes until the pasta is done and liquid is reduced. Stir frequently to keep the pasta from sticking together using a spoon or tongs.
- Remove from heat and stir in the parmesan. If you want a thicker sauce let it sit for about 5 minutes and it will thicken even more.
- Garnish with chopped fresh basil if desired.
Video
Notes
TIP: When choosing the skillet or pot for this recipe make sure that it’s wide enough for the length of your dry spaghetti or linguine. Any straight-sided skillet will work, but avoid deep skillets or stock pots because these can keep the liquid from evaporating and result in overcooked pasta.
TIP: As the pasta cooks, the liquid will reduce. You’ll know your pasta is done when it’s cooked through, the vegetables are tender, and the liquid has reduced. If you prefer more al dente pasta, stop your pot boiling closer to the 8-minute mark.
TIP: If you’re craving some tomato sauce with your noodles, pair this with our homemade pasta sauce on top.
Nutrition
Calories: 408kcal | Carbohydrates: 55g | Protein: 19g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 17mg | Sodium: 1216mg | Potassium: 371mg | Fiber: 3g | Sugar: 7g | Vitamin A: 517IU | Vitamin C: 7mg | Calcium: 248mg | Iron: 2mg
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Comments
Ruth lawson says
Made this dish and my family loved it added hamburger meat and mushrooms was so good I will makeagain
Melissa says
Sooo good! My husband went for 3 servings, so I know it’s a winner and will be put on repeat in my house. The lemon adds a wonderful brightness to the dish. Thanks for a great recipe!
Gloria says
One of the best dinners – easy, flavorful, and fast!
Katherine J Ellison says
Freaking awesome. Easy and super yummy.
Lynn says
WOW, & sooo simple!! It’s amazing!!
Mel says
Sooo delish! My sometimes picky partner had 3 whole helpings which is unheard of! Only used about 1/3 cup parmesan and had no fresh herbs but still amazing!!
Shelby says
This was flavorful, easy, and delicious!
Ashley says
I made this tonight for a quick and easy dinner. Even my picky husband said it was good. I did add some pre cooked chicken in the last 5 minutes to give it a protein boost. Next time I might add some shrimp instead.