Cozy One-pan Pasta Recipes You’ll Want Every Night—comfort You Can Tuck Into

Let’s be honest: some nights, the only thing you want is a pot, a promise of carbs, and minimal dishes. That’s where these cozy one-pan pasta recipes swoop in. They’re weeknight-friendly, full of big flavor, and absolutely made for curling up on the couch with a bowl and a fork. Bonus: the pasta cooks right in the sauce, soaking up every drop of goodness. Less cleanup, more comfort. Deal?

1. Creamy Tomato-Basil Orzo That Practically Makes Itself

This is the silky, tomatoey hug you want after a long day. Orzo cooks lightning-fast, and simmering it directly in crushed tomatoes and broth turns everything into a velvety, glossy dream. It tastes like a shortcut to your favorite red-sauce joint—but takes about 20 minutes and one pan.

Ingredients:

• 2 tablespoons extra-virgin olive oil
• 3 cloves garlic, thinly sliced
• 1 teaspoon red pepper flakes (optional, for heat)
• 1 cup orzo
• 1 (14.5-ounce) can crushed tomatoes
• 2 cups low-sodium vegetable or chicken broth
• 1/2 cup heavy cream (or full-fat coconut milk)
• 1/2 teaspoon sugar (to balance acidity)
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon black pepper
• 1/2 cup freshly grated Parmesan, plus more for serving
• 1 cup fresh basil leaves, torn
• 1 tablespoon butter (optional, for extra silkiness)

Instructions:

1. Warm olive oil in a large skillet over medium heat. Add garlic and red pepper flakes and cook until fragrant, about 30 seconds. Don’t brown the garlic—just wake it up.
2. Stir in orzo to coat with oil. Add crushed tomatoes and broth, then stir in cream, sugar, salt, and pepper. Bring to a gentle simmer.
3. Cook uncovered, stirring often, until orzo is tender and the sauce is creamy, 10–12 minutes. If it thickens too much before the orzo is done, splash in more broth.
4. Off heat, stir in Parmesan, butter (if using), and most of the basil. Taste and adjust salt and pepper.

Serve hot with extra Parmesan and the remaining basil on top. Add pan-seared shrimp, rotisserie chicken, or a handful of baby spinach at the end for a glow-up. Want it lighter? Swap cream for half-and-half and finish with a squeeze of lemon.

2. Garlicky Lemon Chicken Penne With Broccoli That Feels Like Sunshine

This bright, zesty one-pan penne brings serious weeknight energy: protein, greens, and pasta all in one. The lemon-garlic butter sauce tastes restaurant-level but uses pantry basics. It’s the kind of dish that makes everyone at the table mysteriously nicer.

Ingredients:

• 2 tablespoons olive oil
• 1 pound boneless, skinless chicken thighs, cut into bite-size pieces
• 1 teaspoon kosher salt, divided
• 1/2 teaspoon black pepper
• 4 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 12 ounces penne
• 3 1/2 cups low-sodium chicken broth
• 2 cups small broccoli florets
• Zest of 1 large lemon
• Juice of 1 large lemon (about 3 tablespoons)
• 3 tablespoons unsalted butter
• 1/2 cup grated Pecorino Romano or Parmesan
• Red pepper flakes, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in a deep skillet over medium-high. Season chicken with 1/2 teaspoon salt and pepper. Sear until lightly browned, 4–5 minutes (it doesn’t need to be fully cooked). Add garlic and Italian seasoning; cook 30 seconds.
2. Add penne and broth; bring to a boil. Reduce to a lively simmer, cover, and cook 7 minutes, stirring once or twice.
3. Stir in broccoli, lemon zest, remaining 1/2 teaspoon salt, and butter. Cook uncovered, stirring often, until pasta is al dente and sauce is slightly thickened, 4–6 minutes.
4. Turn off heat. Stir in lemon juice, cheese, and a pinch of red pepper flakes. Thin with a splash of broth or water if needed.

Garnish with parsley and extra cheese. For a dairy-free version, skip butter and cheese and swirl in a tablespoon of olive oil at the end. If you love briny vibes, add capers with the lemon juice—seriously transformative.

3. Cozy Sausage, Kale, and White Bean Orecchiette You’ll Make On Repeat

Think of this as a hearty Tuscan stew that decided to become pasta. The beans add creaminess without cream; the sausage brings all the flavor; and the kale keeps things balanced. It’s the one-pan bowl that feels like a sweater.

Ingredients:

• 1 tablespoon olive oil
• 12 ounces Italian sausage (sweet or hot), casings removed
• 1 small yellow onion, finely chopped
• 3 cloves garlic, minced
• 1/2 teaspoon fennel seeds (optional but excellent)
• 1/2 teaspoon crushed red pepper (optional)
• 12 ounces orecchiette (or small shells)
• 1 (15-ounce) can cannellini beans, drained and rinsed
• 3 1/2 cups low-sodium chicken broth
• 4 cups chopped lacinato kale (tough ribs removed)
• 1/2 cup grated Parmesan, plus more for serving
• 1 tablespoon red wine vinegar (or lemon juice)
• Kosher salt and black pepper, to taste

Instructions:

1. Heat oil in a large sauté pan over medium-high. Add sausage and cook, breaking it up, until browned, 5–6 minutes. Stir in onion and cook until translucent, 3 minutes. Add garlic, fennel seeds, and red pepper; cook 30 seconds.
2. Add orecchiette, beans, and broth; scrape up any browned bits. Bring to a simmer, then cook, stirring occasionally, 9–11 minutes until pasta is nearly al dente.
3. Fold in kale and cook until wilted and tender, 2–3 minutes. If the pan looks dry, splash in more broth or water.
4. Off heat, stir in Parmesan and red wine vinegar. Taste and add salt and pepper as needed.

Finish with extra Parmesan and a drizzle of good olive oil. Swap sausage for mushrooms to make it vegetarian, or add a spoonful of ricotta on top for peak coziness. Pro tip: leftovers tighten up—just add a splash of water when reheating.

4. Creamy Miso Mushroom Ramen Skillet That’s Weeknight Umami

All the soul of a ramen shop without waiting in line. This one-pan wonder leans on miso for depth, mushrooms for texture, and a quick milk-and-broth combo for unexpected creaminess. It’s slurpable, comforting, and wildly satisfying.

Ingredients:

• 1 tablespoon neutral oil (avocado or canola)
• 12 ounces mixed mushrooms, sliced (cremini, shiitake, oyster)
• 3 green onions, sliced (whites and greens separated)
• 3 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1 tablespoon soy sauce or tamari
• 1 tablespoon white or yellow miso paste
• 2 cups low-sodium vegetable or chicken broth
• 1 cup whole milk or unsweetened oat milk
• 2 (3-ounce) bricks instant ramen, seasoning packets discarded
• 1 tablespoon butter or vegan butter
• 1 teaspoon toasted sesame oil
• Chili crisp or sriracha, to taste
• Soft-boiled eggs (optional, for serving)
• Sesame seeds, for garnish

Instructions:

1. Heat oil in a wide skillet over medium-high. Add mushrooms and let them sear undisturbed for 2 minutes, then stir and cook until browned, 4–5 minutes more. Add green onion whites, garlic, and ginger; cook 1 minute.
2. Stir in soy sauce and miso until dissolved. Pour in broth and milk; bring to a simmer.
3. Add ramen bricks and cook, turning occasionally, until noodles soften and separate, 3–4 minutes. Stir in butter for richness and sesame oil for aroma.
4. Turn off heat and swirl in chili crisp or sriracha to taste. Fold in green onion tops.

Top with soft-boiled eggs, extra chili crisp, and sesame seeds. Add baby spinach at the end for greens, or swap ramen for udon if you like a chewier noodle. For dairy-free, use all broth plus a splash of coconut milk and skip the butter.

5. Sun-Dried Tomato and Spinach Tortellini Skillet for Instant Dinner Joy

When you need dinner in 15 and want it to taste special, tortellini saves the day. The pasta cooks right in a creamy sun-dried tomato sauce that coats every fold. It’s rich, a little tangy, and absolutely weeknight-luxurious.

Ingredients:

• 1 tablespoon olive oil (plus 1 tablespoon oil from the sun-dried tomatoes)
• 1/2 cup oil-packed sun-dried tomatoes, drained and chopped
• 3 cloves garlic, minced
• 1/2 teaspoon crushed red pepper flakes (optional)
• 1 1/4 cups low-sodium chicken or vegetable broth
• 1 cup heavy cream
• 1 pound refrigerated cheese tortellini
• 3 cups baby spinach, loosely packed
• 1/2 cup grated Parmesan
• 1 teaspoon balsamic vinegar (for brightness)
• Salt and black pepper, to taste
• Fresh basil or chives, chopped (for garnish)

Instructions:

1. Heat olive oil and tomato oil in a large skillet over medium. Add sun-dried tomatoes, garlic, and red pepper flakes; cook 1 minute until fragrant.
2. Pour in broth and cream; bring to a lively simmer. Add tortellini and cook, stirring frequently, until tender and the sauce thickens, 6–8 minutes.
3. Fold in spinach to wilt. Turn off heat and stir in Parmesan and balsamic vinegar. Season with salt and pepper.

Garnish with herbs and extra Parmesan. Add cooked crumbled Italian sausage or shredded rotisserie chicken if you want it meatier. If the sauce gets too thick, a splash of water brings it right back.

One-Pan Pasta Tips for Guaranteed Success

• Use the right pan: A wide, deep skillet or braiser helps pasta cook evenly and sauce reduce just right.
• Season as you go: Salt early and taste at the end. One-pan dishes need layers of seasoning.
• Stir often: Keeps starch moving so sauces turn silky, not gluey.
• Keep extra liquid handy: A splash of broth or water rescues a sauce that tightens up.
• Finish off heat: Stir in cheese, butter, or herbs after cooking so they stay vibrant and smooth.

Pantry Swaps That Save Dinner

• Pasta shapes: Orzo, small shells, penne, rotini, and orecchiette all play nicely in one-pan recipes.
• Liquid: Broth adds oomph, but water works in a pinch—just bump up the salt and aromatics.
• Creaminess: No cream? Try mascarpone, cream cheese, ricotta, or a splash of coconut milk.
• Veg boost: Toss in handfuls of spinach, peas, cherry tomatoes, or zucchini in the last few minutes.

There you go: five cozy, one-pan pasta recipes you’ll want on repeat. They’re fast, comforting, and impossible to mess up—trust me, you’ve got this. Grab a pot, crank some music, and make tonight a bowl-food night.