Healthy One Pot Pasta Recipe 15 Minutes

Need more low-effort pasta dishes? Try my Boursin cheese pasta, pastina, shrimp pesto pasta, and Gigi Hadid pasta next. I have a few jam-packed weeks coming up, so you better believe meal prepping will be essential. One of my go-to meal prep options is, without a doubt, pasta. But not just any pasta recipe, THIS healthy one-pot pasta recipe. It’s got everything: hearty protein, a few fiber-rich veggies, pasta (obviously), and a creamy, tangy sauce to keep things interesting.

Why I love this recipe

Easy to customize. Swap the protein, use high-fiber pasta, or add extra veggies to give it a nutrition boost. There are no bad ideas. Quick to make. Boiling the water for the pasta is the most arduous task, and that only takes a few minutes. Enjoy it hot or cold. When I’m making it fresh, I prefer warm pasta, but when I’m taking it to go, it tastes just as good cold. Super filling. Especially if you use whole wheat pasta and all the fix-ins.

Ingredients needed

Penne pasta. Any pasta works, but I find penne pasta holds onto the sauce the best. Use regular, whole wheat, or gluten-free chickpea pasta. If you want to amp up the health factor even more, you can use fiber-enriched or protein-enriched pasta. Olive oil. For flavor and heart-healthy fats. Garlic cloves. Freshly minced. Chicken breast. For protein. To save time, use a store-bought rotisserie chicken instead or make my Instant Pot shredded chicken instead. Italian seasoning. Complements the other flavors. Salt and black pepper. To taste. Parmesan cheese. I prefer freshly grated cheese because it has the freshest flavor, but the pre-shredded stuff is just fine. Reduced fat cream. Adds creaminess without excessive fat. Light cream cheese or dairy-free cream also works. Dijon mustard. Adds a subtle tanginess and bright flavor to the pasta sauce. Sun dried tomatoes. Finely chopped. I prefer using ones packed in oil, but you can use ones packed in water. Baby spinach. For fiber and color. Lemon juice. Balances out the other flavors.

How to make this healthy one pot pasta

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Arman’s recipe tips

Cook the pasta in chicken broth. For more flavor. Swap the protein. I’ve successfully made it with smoked salmon, ground beef, ground turkey, or chicken sausage. Add extra vegetables, like sliced bell peppers, yellow onion, zucchini, mushrooms, or artichokes. Get more protein. I sometimes swap some of the cream for Greek yogurt and can’t taste the difference! Make it spicy. My favorite! Add a few dashes of hot sauce or red pepper flakes. Garnish with fresh herbs, like oregano or fresh basil leaves.

Storage instructions

To store: Leftover pasta can be stored in an airtight container in the refrigerator for up to one week. To freeze: Place portions of the cooked and cooled pasta in an airtight container and freeze for up to 6 months. Reheating: Microwave the pasta for 30-40 seconds until warm or in a non-stick pan over medium-high heat. Add 1-2 tablespoons of milk to thin out the sauce.