New recipes like this are a must for an easy weeknight dinner. Not only do pasta dishes fill up the bellies of the family, but it makes getting dinner on the dinner table a breeze! 

And let’s not forget that a one-pot pasta recipe is perfect for fast and easy clean up, which is high on my list during a busy weeknight. 

What I love about this easy pasta recipe is that there are actually a lot of different ways that you can make this dish. 

You can add spicy Italian sausage, sweet Italian sausage, chopped onion, red pepper flakes, and anything else that you want to this delicious dinner. 

Flavor it to be a win for the whole family and to make it the perfect hearty meal. 

See the recipe card below for all the simple steps needed to make this sausage pasta skillet recipe. One of the best things about this recipe is that you might even have leftovers the next day! 

One Pot Sausage Pasta

I am constantly on the hunt for quicker and simpler ways to feed my family in a healthier way.  30-minute meals and one pot dinners are big around here.

Even Christmas dinner, which used to be an all-day affair, is now prepared in 30 minutes unless it’s made in a crockpot. 

Oh, my heavens.  This one pot pasta sausage is the perfect meal. Tomatoes, basil, ooey-gooey cheese, and sausage come together to create the perfect sauce for the linguine.

The best part? You literally toss all of the ingredients in a pot and everything cooks together. Add some fresh herbs and cheese at the end, then serve.  

It is so flavorful that Chad and I ate two bowls each.  Even Munchkin loved it, and I am sure you will too!

To see us make pasta with Italian sausage from start to finish, watch the video in this post!

Ingredient Notes and Substitutions

• Linguine – You can substitute 1 pound of any dry pasta if needed. Fettucine and spaghetti are great options. 
  
  Just cook it to al dente… this Italian phrase means, “with a slight bite to it.” You want tender pasta, but not mushy. You could really use any type of pasta that you want for this one pot recipe. 
  
• Sausage – I prefer Italian sausage links, but you can use your favorite sausage meat. This one pot sausage pasta recipe is truly flexible!
  
  Andouille sausage is a fun twist, and I’m always a big fan of adding hot Italian sausage. Chicken sausage is another great option. 
  
  Keep leftover sausage for more easy dinners, like air fryer sausage and potatoes!
  
• Veggies – Use a yellow or sweet onion, whichever you have on hand, plus plenty of grape tomatoes.
  Cherry tomatoes are a great swap, and a medley will add some extra color!
  
• Fresh Basil – I always have plenty from my garden, but everyone may not have the same access. 
  
  You can always toss in baby spinach leaves, then season with dried basil to create a similar flavor. It’s one of those must use Italian herbs that add tons of flavor. 
  
• Liquid – Water works just fine, but using chicken broth or beef broth will add an immense boost of flavor!
  
  I always grab both at the grocery store and have them on hand for easy recipes like this. You could also use vegetable stock. 

Tips and Tricks to Make Perfect Pasta with Italian Sausage 

• Make prep a breeze!

All you need are 2 storage container lids to slice a handful of cherry tomatoes in half in seconds! 

Simply place the tomatoes on one lid, then place the other lid on top. The lips should be facing each other.

Press down on one lid to hold everything in place, then run a serrated knife between the lids. Voila!

• Cook fresh sausage links first.

If they are from the deli section of the store (near the lunch meat), then all you have to do is slice them first.

But if your sausages are from the meat counter, there’s an extra step to this recipe! Toss them on the grill or smoker, or cook them in a pan on the stove. 

Once they reach an internal temperature of 160-165°F, they’re done. Rest for a few minutes before slicing, then proceed with this Italian sausage pasta recipe.

• Grate a fresh wedge of Parmesan.

Trust me, it makes a HUGE difference in both flavor and texture. Pre-shredded parmesan tends to be waxy and a bit stiff — and please, don’t use the powdered stuff!

Instead, run fresh Parmesan over the smallest holes in your cheese grater (or use a microplane) for tiny, delicate shreds. 

These will melt seamlessly into your one pot Italian sausage pasta in seconds, creating the perfect bite!

Prep Ahead

• Slice sausage and veggies
• Remove stems from basil leaves
• Peel and slice garlic cloves
• Shred parmesan cheese

Serving Suggestions

One pot Italian sausage pasta is a wonderful meal on its own, loaded with noodles, meat, and veggies.

Add some garlic bread or breadsticks to round out your plate, or extra roasted veggies to fill you right up!

Finish it off with a creamy, fluffy no-bake cheesecake that chills in the fridge while you’re cooking everything else!

Kitchen Tools You Will Need

• 4 Quart Braising Pan – This is my favorite cookware to use for one-pot meals like this cheesy sausage pasta. The linguine fits completely inside without having to break it in half, so you can put the lid on.
• Tongs – I love this set of 3. I use every pair of them. They are so handy and grip amazingly well!

Storing and Reheating Italian Sausage Pasta

Allow the dish to cool, then transfer leftovers to an airtight container. Cheesy sausage pasta will keep for 3 to 4 days in the refrigerator.

Reheat pasta with Italian sausage on the stove over low to medium heat. Add a splash of water or broth for moisture, and stir frequently until evenly warmed.

One Pot Sausage Pasta FAQ

Enjoy!

With love, from our simple kitchen to yours.

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One Pot Cheesy Sausage Pasta Recipe with Video

One Pot Sausage Pasta is ready in just 20 minutes. With plump tomatoes and plenty of fresh basil, it's a family favorite comfort food meal!

Course Main

Cuisine Italian

Method Stovetop

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 6 -8

Calories 632cal

Author Donna Elick

Equipment

• dutch oven or other 6-8 quart pot

Ingredients

• 3 cups grape tomatoes cut in half and divided
• 1 large onion sliced
• 1 pound smoked Italian sausage links precooked and sliced into coins
• 20-30 basil leaves divided
• 4 garlic cloves sliced
• 1 pound dry linguine (See Notes)
• 1 1/2 teaspoons kosher salt
• 1 teaspoon fresh ground pepper
• 4 1/2 cups water or beef or chicken broth
• 1 cup fresh shredded Parmesan cheese

Instructions

• Set aside 1 cup halved tomatoes, 10 basil leaves, and all of the Parmesan cheese.
• Combine remaining ingredients in a 12-inch braising pan or Dutch oven over medium-high heat. Cover and bring to a boil. Once water is boiling, remove the cover and cook 7-9 minutes, or until pasta is al dente (with a bite to it).  Toss pasta with tongs occasionally to keep the pasta from sticking. The liquid will be mostly absorbed when pasta is finished cooking.
• Add cheese and toss to combine. Cheese may clump at first, but will melt into the sauce after a few minutes.  Toss in remaining tomatoes and basil before serving.

Video

Notes

1. Use your favorite sausage. I prefer Italian sausage links.
2. You can substitute 1 pound of any type of dry pasta for the spaghetti. Linguine and fettucine are great options. Just be sure to cook the pasta to al dente (meaning, with a slight bite to it).

Nutrition

Serving: 1 | Calories: 632cal | Carbohydrates: 63g | Protein: 28g | Fat: 29g | Saturated Fat: 12g | Cholesterol: 69mg | Sodium: 1419mg | Sugar: 5g | Fiber: 4g | Calcium: 252mg | Iron: 2mg

Originally published March 2014. Updated and republished October 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for your support; it allows us to keep creating new recipes.

The post One Pot Cheesy Sausage Pasta Recipe with Video appeared first on The Slow Roasted Italian.

This simple one pot cheesy chicken pasta recipe features a rich sundried tomato sauce that soaks into the pasta. Just toss everything together in a pot and let it cook! 

With a delicious combination of garlic powder, lemon juice, red pepper, juicy chicken, white wine and cheesy goodness this meal whips up

Your taste buds will love this one-pot meal. (It’s enough to feed the whole family – and easy to clean up!) It’s my favorite recipe for busy nights, and a great way to use up leftover cooked chicken. 

The recipe card gives all the simple steps to make this easy meal – it’s perfect for busy weeknights! 

When it comes to delicious pasta recipes, this cheesy delight is a must-make! The pasta noodles pair perfectly with the tender chicken and fresh basil! It’s so easy – it’ll be on the dinner table in no time flat! 

Cheesy Chicken Pasta

In just 20 minutes, you’ll be ready to dig into a bowl of chicken and linguine coated in cheesy goodness and dotted with fresh baby spinach, onions, and tangy sun-dried tomatoes.

A cheesy chicken pasta recipe that practically makes itself — now that’s my kind of meal!

When you want something different from your usual chicken pasta rotation, our Chicken Lazone switches things up with a crave-worthy butter cream sauce that’ll have you making this every week!

I also have other incredible chicken pasta recipes made with tortellini, or linguine and a creamy homemade sauce.

For another quick chicken pasta dinner, our 25 Minute Chicken Linguine tosses tender chicken and a rich tomato sauce with linguine in under half an hour, perfect for weeknights!

For south-of-the-border flavor, make some Mexican spaghetti,

Your favorite salsa ingredients come together with pasta and sausage to create another knock-your-sock-off, easy pasta dish!

Ingredient Notes and Substitutions

• Dried Italian Seasoning: 
  
  This is a fabulous convenience ingredient that’s common in Italian recipes. 
  
  If you don’t keep it on hand, combine 1 teaspoon each of dried basil and rosemary with ½ teaspoon each of oregano and dried thyme.
  
• Red Pepper Flakes:
  
  If you’re sensitive to spicy flavors, reduce this ingredient to ½ teaspoon. The chicken cheese pasta sauce will be milder, but there will still be a little heat.
  
• Chardonnay:
  
  The wine adds a rich, buttery flavor to the sauce, as well as a hint of citrusy brightness. If you can use the chardonnay, I highly recommend it. 
  
  Otherwise, you can use chicken stock, white grape juice, or equal parts lemon juice and water if needed.
  
• Sun Dried Tomatoes:
  
  Use halved grape tomatoes instead if you’re not a fan of these. Also, reduce the liquid by ½ cup and add extra salt to taste at the end.

Tips to make this Cheesy Chicken Pasta Dish

• You can save time by using leftover chicken cooked or rotisserie chicken! This is a great option if you don’t have time to cook raw chicken breasts. 
  
• Pay attention to the cooked pasta timing as you don’t want to overcook it! 

What to Serve with Chicken Cheese Pasta

No Italian meal would be complete without a side of garlic bread or homemade breadsticks! 

Make a big bowl of salad using this Olive Garden salad recipe, or roast some veggies to make your table complete. 

That said, you could easily enjoy this cheesy chicken pasta all on its own. With pasta, meat, veggies, and cheese, it’s enough to keep you feeling full!

One Pot Creamy Chicken Pasta FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Cheesy Chicken Pasta Recipe (Easy One Pot) + Video

Cheesy Chicken Pasta is a rich and hearty Italian meal that is bursting with flavor. It's so easy that it just about cooks itself.

Course Main

Cuisine American, Italian

Method Stovetop

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 6 people

Calories 562cal

Author Donna Elick

Equipment

• dutch oven
• box grater
• large tongs

Ingredients

• 8 ounces baby spinach leaves divided
• 1 cup sun dried tomatoes packed in oil with Italian herbs drained (about 7 ounces)
• 1 large yellow onion sliced
• 1 pound boneless skinless chicken breasts cut into 1/2" bite sized pieces
• 6 cloves garlic sliced
• 1 pound dry linguine
• 2 teaspoons Italian seasoning
• 2 teaspoons kosher salt
• 1 teaspoon fresh ground pepper
• 1 teaspoon crushed red pepper flakes
• 32 ounces (4 cups) reduced sodium chicken stock
• 8 ounces (1 cup) chardonnay wine
• 4 ounces fresh Parmesan cheese shredded

Instructions

• Combine 1/2 of the spinach with the tomatoes, onion, chicken, garlic, pasta, Italian seasoning, salt, pepper and crushed red pepper in a 5-quart Dutch oven over medium-high heat. Pour chicken stock and wine over top. Cover and bring to a boil.
• Cook 7-9 minutes until pasta is al dente (with a bite to it). Toss pasta with tongs occasionally to keep the pasta from sticking to the bottom of the pot. You will still have some liquid in the pan when the pasta is done cooking. This is going to make the base for our delicious cheese sauce.
• Turn off the heat and add the cheese to the pasta. Toss pasta with tongs until the cheese melts into the pasta. Toss in remaining spinach.
• Serve and enjoy!

Video

Notes

1. Dried Italian seasoning is a fabulous convenience ingredient. If you do not keep it on hand, combine 1 teaspoon dried basil, 1 teaspoon rosemary, 1/2 teaspoon oregano and 1/2 teaspoon dried thyme.

2. This dish is just spicy enough to make your tongue tingle. For a very mild sauce, reduce the red pepper flakes to 1/2 teaspoon.

3. I know some people are sensitive to alcohol. The wine adds a fabulous rich buttery flavor and a bright citrus flavor to the pasta. If you can use the chardonnay, I highly recommend it. However, you can substitute with chicken stock, white grape juice, or lemon water (1/2 cup fresh lemon juice and 1/2 cup water).

Nutrition

Serving: 1. | Calories: 562cal | Carbohydrates: 70g | Protein: 38g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 61mg | Sodium: 1303mg | Sugar: 4g | Fiber: 5g | Calcium: 324mg | Iron: 4mg

Originally published October 2016, updated and republished August 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Cheesy Chicken Pasta Recipe (Easy One Pot) + Video appeared first on The Slow Roasted Italian.

Talk about a new family favorite! This Greek Spaghetti recipe is at the top of my list of pasta recipes!

It has all my favorite Greek flavors, and it’s made using simple ingredients. You can even sneak in some extra veggies for the kids! 

If you’re looking for a weeknight dinner with amazing flavor, this is the one.

The fresh herbs paired with tender chicken breasts and yummy olives are a great way to make a tasty dish.

We flip over the tender pasta, and once you combine pasta with the rest of the key ingredients, this recipe takes on a whole new flavor! 

You can easily add some red onion, fresh basil, diced fresh tomatoes or sliced grape tomatoes, red pepper flakes, minced garlic cloves, or anything else that you’re craving.

I love to pile on parmesan cheese as well! For a simple topping of flavor, fresh parsley, fresh lemon juice, and some garlic powder are perfection. 

The recipe card gives you all the steps needed to cook pasta perfectly every time. Enjoy the flavor of this simple dish! 

Greek Pasta

Succulent sun-dried tomatoes, briny kalamata olives, herbed chicken, and tender baby spinach all come together with tender noodles in a rich and creamy cheese sauce.

What better way to enjoy the best flavors of the Mediterranean than with this simple one pot meal??

On busy weeknights, one pot dinners always save the day. They come together quickly and make enough to feed the whole family!

This One Pot Chicken Fajita Pasta combines two comfort food meals into one amazing dish.

Or, put a spin on taco night with Taco Spaghetti and my Mexican Rice Casserole. Both are ready in a flash and pack a punch of flavor with a robust blend of spices.

If you love Mediterranean flavors, our Baked Feta is a must-try alongside this pasta! We roast the feta until its warm and creamy with olive oil and herbs, and it makes for an incredible appetizer or topping for any Mediterranean dish or as a dip for parties!

Ingredient Notes and Substitutions

• Sun-dried Tomatoes – These come in two forms: packed in jars with oil or dry in sealed bags. 
  
  For this Greek chicken pasta recipe, we’ll be using the jarred variety since it adds extra flavor and the tomatoes are more tender.
  
• Chicken – Feel free to use chicken tenders instead, or even boneless, skinless thighs if you prefer darker meat!
  
• Pasta – Spaghetti and fettucini can be used in place of linguine, or try a short pasta like penne, rotini, or bowtie. 
  
  Adjust the cooking time as needed, but be sure the chicken is completely cooked through as well.
  
• Kalamata Olives – These are large purple grapes named after the Greek city where they were originally grown. 
  
  Because they are brined and stored in vinegar and oil, they have a bolder flavor than regular black olives.
  
• Chardonnay – This adds both brightness and a rich, buttery flavor to the Greek pasta sauce, so I highly recommend using it if you can. 
  
  Otherwise, replace it with white grape juice or more chicken stock.

You can also add some crumbled feta and diced green olives on top of this meatless meal!

Tips for Making Greek Spaghetti with Chicken

• Use the right pot. 

A braising pan or Dutch oven retains heat much better than stainless steel or nonstick pots, perfect for slow cooking or one pot pasta meals. 

You can also rest assured that none of your Greek chicken pasta will stick to the bottom! 

• Some leftover liquid is normal.

In fact, it’s preferred! The noodles need to be cooked to al dente, then any leftover liquid will help transform the cheese into a savory sauce.

You can also heat a little extra chicken stock and wine mixture separately, then add splashes to help bring this Greek pasta dish together.

• Add the spinach just before serving.

Once the cheese has fully melted off of the heat, incorporate the greens into the Greek pasta with chicken.

The heat in the pot will help to wilt the leaves in minutes!

How To Slice Olives Quickly

First, grab two lids that are the same size. Use whatever you have on hand, so long as they are relatively flat. Storage container lids usually work best.

Place the olives between the two lids so that the lip of each keeps the olives contained. Then, press down on the top lid firmly enough to hold everything in place without squishing the olives. 

Run your knife smoothly between the lids to get perfectly halved olives all at once!

Storing and Reheating Greek Chicken Pasta

Transfer leftover Greek spaghetti with chicken to an airtight container and refrigerate for up to 4 days.

Reheat in the microwave or on the stove until warmed through. 

Toss Greek pasta frequently so everything heats evenly, and add a splash of chicken stock as needed if the noodles look dry.

Kitchen Tools You Will Need

• Dutch Oven – I love this set and use it all the time. It is perfect for roasts, and I especially love it for my one-pot meals. 
• Tongs – This set of 3 is so handy, and they grip amazingly well!
• Quality Knives – If you only make one kitchen investment, it should be good quality knives. They cut down on prep time and are important for safety as well.

Greek Pasta Dish FAQ

Enjoy!

With love, from our simple kitchen to yours.

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One Pot Greek Pasta Recipe with Chicken + Video

This Greek Pasta recipe features bright Mediterranean flavors for a rich and creamy Greek pasta dish that cooks in one pan.

Course Main

Cuisine Greek

Method Stovetop

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 6

Calories 655cal

Author Donna Elick

Ingredients

• 1 cup sun-dried tomatoes packed in oil and Italian herbs drained
• 1 large yellow onion sliced
• 1 pound boneless skinless chicken breasts cut into 1/2" pieces
• 6 cloves garlic sliced
• 1 cup Kalamata olives pitted and halved
• 1 pound linguine pasta uncooked
• 2 teaspoons dried oregano
• 1 teaspoon freshly ground pepper
• 1 teaspoon kosher salt
• 8 cups baby spinach leaves divided
• 4 cups chicken stock
• 1 cup Chardonnay
• 8 ounces feta cheese crumbled

Instructions

• Combine the tomatoes, onion, chicken, garlic, olives, linguine, oregano, pepper and salt with 4 cups of the spinach in a 12-inch braising pan or Dutch oven over medium-high heat. Pour the chicken stock and the wine over the top.
• Cover and bring to a boil. Cook for 7 to 9 minutes, until the pasta is al dente (has a bite to it). Toss the pasta with tongs occasionally to keep it from sticking to the bottom of the pot. You will still have some liquid in the pan when the pasta is done cooking; this is going to make the base for our delicious cheese sauce.
• Turn off the heat and add the cheese to the pasta. Toss the pasta with tongs until the cheese melts into the pasta. Toss in the remaining 4 cups (120 g) of spinach.

Video

Notes

To slice olives easily, grab two lids of the same size. You can use plasticware or lids from your fridge.

Place one lid with the lip facing up, so you have an edge that will hold your food. Fill the lid with pitted kalamata olives. Place the second lid on top of the olives with the lip facing down. Firmly press down on the top lid. The two lips will hold the olives in place, so they do not roll off the lid.

Slide your serrated knife between the lids and carefully slice through the olives. Watch your fingers. Now you have halved olives in the blink of an eye!

Nutrition

Serving: 1 | Calories: 655cal | Carbohydrates: 75g | Protein: 38g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 87mg | Sodium: 1575mg | Sugar: 6g | Fiber: 6g | Calcium: 298mg | Iron: 4mg

Originally published October 2017, updated and republished July 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post One Pot Greek Pasta Recipe with Chicken + Video appeared first on The Slow Roasted Italian.

If you need a quick 30-minute meal idea for dinner and your family loves the spicy kick of Mexican food, this one-pot Mexican pasta dinner is a must-make!

When it comes to Mexican cuisine, I’m all about this recipe for busy weeknights. 

I love delicious recipes like this where I can feed the whole family! It’s literally a one-pot wonder that creates the best recipe – ever. 

The steps on the recipe card below show that you can create easy recipes with a tasty twist without having to reinvent the wheel. 

It’s one of my favorite comfort food recipes, which is why I always fill a large bowl full. 

Don’t forget to let everyone add their favorite taco toppings – as that’s part of the fun! 

I always have a blend of Mexican cheeses, along with pepper Jack cheese and Colby jack, as well as fresh cilantro to put right on top! 

Mexican Spaghetti

Your favorite salsa ingredients come together with tender pasta and spicy sausage for a knock-your-socks-off meal. It’s so easy, it practically cooks itself!

This Mexican spaghetti recipe is a busy family’s dream meal, because everything cooks together in a large pot on the stovetop. One-pot pasta dinners are the best!

It’s made the same way as our Greek chicken pasta and Italian one pot spaghetti recipe.

If you like Mexican foods with a mild spicy heat, then definitely check out our recipe for Mexican corn skillet as well. 

It’s ready in 25 minutes with just a handful of ingredients.

Ingredient Notes and Substitutions

• Sausage – Feel free to use your favorite variety. I like hot Italian sausage, but chorizo would taste just as great. If you don’t like spicy dishes, use a mild link sausage instead.
  
• Jalapeno – Replace this with canned diced green chiles or leave it out entirely. You can also remove the seeds to make your Mexican spaghetti less spicy. 
  
  If you use fresh chili peppers, be sure to wear gloves to protect your skin from the irritating oils found in all chiles. 
  
• Water – For more flavor, use an equal amount of vegetable or chicken stock instead of water.

You can also use ground turkey, lean ground beef, rotisserie chicken, or even make this a vegetarian option as well. 

The only thing that you need to worry about is creating a dish that the family will love. 

The versatility of this one-pot taco spaghetti recipe is what keeps me coming back for more. 

The next time that you make this easy Mexican spaghetti, add all the fun Mexican flavors that you want. It’s a great option to get dinner on the table quickly! 

Vary the spice level as well by adding chili powder or some cayenne pepper. 

There are even some spicy taco seasoning options as well that can take the dish from medium heat to spicy hot! Great recipes like this put a fun spin on Taco night! 

How to Make Mexican Pasta

This one-pot Mexican pasta recipe couldn’t be any easier to make. 

Just combine everything in a deep, wide pot, so there is plenty of room for the spaghetti noodles. 

Then, bring it to a boil, cover, and simmer until the pasta is cooked!

Mexican Pasta Recipe Variations

Want a creamy sauce?

Add 4 ounces of cream cheese at the end and stir until melted and well incorporated. 

This is also a great way to tone down the spiciness of your Mexican spaghetti without losing any flavor.

Try a different type of pasta.

This Mexican pasta recipe is extremely flexible and will work with nearly any shape of noodles. 

Just keep in mind that using a larger or thicker variety of pasta may affect the cooking time, so make adjustments accordingly.

Sturdier long pasta like fettuccine and linguine can support the sausage and sauce better than more delicate varieties like angel hair.

For short pasta, choose a medium-sized variety like rotini, penne, cavatappi pasta, or even cavatelli. 

Avoid smaller shapes like macaroni or shells, which are more likely to overcook.

Add toppings or seasonings. You can add other flavors to this dish and sauce. Adding extra flavor with garlic powder, black pepper, garlic cloves, ground cumin, or other seasonings is simple to do.

You can also add spicy flavor with just the right amount of heat with cayenne pepper, red pepper flakes, or hot sauce. For toppings, diced jalapeño peppers, chopped onion, a dollop of sour cream, parmesan cheese, Monterey jack cheese or any other pre-shedded cheese, so have fun! 

Serving Suggestions

While Mexican pasta is a complete meal on its own, you can’t go wrong with a fresh salad on the side. If you don’t feel like greens, try my Street Corn Salad instead.

You could even use this Mexican spaghetti recipe to make spaghetti tacos! 

Load spaghetti with sausage into your taco shells, then top with sour cream, guacamole, extra cheese, or salsa.

Mexican Spaghetti Recipe FAQ

Enjoy!
With love, from our simple kitchen to yours. 

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Mexican Spaghetti (Easy One Pot Recipe) + Video

Mexican Spaghetti is a one pot meal of sausage and noodles in a zippy, salsa inspired sauce. Make this 20 minute recipe for dinner tonight!

Course Main

Cuisine Mexican

Method Stovetop

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 6 – 8

Calories 571cal

Author Donna Elick

Ingredients

• 3 cups halved grape tomatoes divided
• 1 large onion sliced
• 1 pound smoked hot sausage links precooked (sliced into coins)
• 2 jalapenos sliced (to taste)
• 4 cloves garlic sliced
• 1 pound dry spaghetti
• 2 tablespoons chopped cilantro divided
• 1 1/2 teaspoons kosher salt
• 1 teaspoon fresh ground pepper
• 5 cups water

Instructions

• Reserve (set aside) 1 cup halved tomatoes and 1 tablespoon chopped cilantro.
• Combine remaining ingredients in a large (12″) braising pan or Dutch oven over medium-high heat. Cover and bring to a boil. Once water is boiling, remove the lid and cook 7-9 minutes until pasta is al dente (with a bite to it). Toss pasta with tongs occasionally to keep the pasta from sticking. The liquid will be mostly absorbed when the pasta is finished cooking.
• Add remaining tomatoes and cilantro and toss to combine.
• Serve and enjoy!

Video

Notes

Choose your favorite sausage. I prefer hot Italian sausage, but chorizo would be good too. You can substitute 1 pound any dry pasta for the spaghetti, just cook until al dente.

You can substitute green chiles for the jalapenos or leave out the jalapenos completely.

You can finish the sauce with 4 ounces of cream cheese stirred into the pasta. It will help cool down the spiciness and also add a nice creaminess to the pasta.

Nutrition

Serving: 1 | Calories: 571cal | Carbohydrates: 63g | Protein: 22g | Fat: 25g | Saturated Fat: 9g | Cholesterol: 57mg | Sodium: 1154mg | Sugar: 5g | Fiber: 4g | Calcium: 55mg | Iron: 2mg

Originally published August 2015, updated and republished April 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Mexican Spaghetti (Easy One Pot Recipe) + Video appeared first on The Slow Roasted Italian.

3 Ingredient Mac and Cheese

I have a culinary confession to make.

Despite playing with different variations of mac and cheese over the years, Munchkin always preferred the boxed kind over mine. Dagger straight to the heart!

After some playing around, I realized she did not like the flavor and texture of the mac and cheese she was associating with homemade.

You know, the thick and yummy cheese that you think of when it is potluck time.

So, I went back to basics. I stuck with familiar cheeses like mozzarella, Parmesan, and cheddar.

I added more milk so the cheese sauce was creamier. SCORE! I got my mac and cheese lover back.

Even better, this 3 ingredient mac and cheese recipe is a one pot meal that makes for less dishwashing — and that, my friends, makes it a home run.

And if I don’t feel like making side dishes, I’ve got another version with broccoli that’s ready in just 5 more minutes.

Want to take it to the next level? Our 4-Cheese Subway Mac and Cheese is still incredibly easy but delivers a creamy, restaurant-quality bowl every single time.

Ingredient Notes and Substitutions

• Noodles – Use your favorite! I typically use elbow macaroni or cavatappi, but shells, penne, or even rotini would work.
  
• Milk – Full fat whole milk is a must for this simple mac and cheese recipe without flour. That’s what makes it creamy!
  
  If skim is all you have on hand, you’ll want to cook it a bit more slowly and probably add some cornstarch to help the sauce thicken a bit.
  
  And for an über rich 3 ingredient mac and cheese, use heavy cream or half & half instead.
  
• Cheese – Another place where you can get creative. I’ve tried making this with every type of cheddar and usually combine sharp and mild for my perfect flavor.
  
  If you’re going to come up with your own blend, opt for one aged variety (for flavor) and one that melts down really smooth.
  
• Salt & Pepper – Since you should be using these in every savory dish, I don’t count them as ingredients.
  
  They are, of course, optional too — sneak a quick bite and add as needed to taste.

How to Make Stovetop Mac and Cheese with No Flour

• Measure out your pasta — you don’t need to whole box!

One pot pasta recipes typically only use 8 ounces of pasta, and this one is no exception.

If you accidentally already dumped the whole box into the pot… well, now you’ll need to make a double batch in a larger pot!

• Use freshly grated cheese whenever possible.

First of all, it just tastes better. And when it comes to simple recipes like this 3 ingredient mac and cheese, every ingredient counts!

Bagged shreds also have a coating to prevent them from clumping, usually cornstarch or other anti-caking agents. These will cause your sauce to become super thick.

If that’s what you have to work with, plan for extra milk to help thin out the sauce as the cheese is melting.

• Wait until the end to season.

DO NOT add salt until your 3 ingredient macaroni and cheese is ready to serve. Trust me!

Adding it too soon will cause the milk to curdle, resulting in a grainy texture. It’s still fine to eat, but the experience isn’t very pleasant.

Feel free to add extra spices at the end too. A sprinkle of parsley goes a long way for added freshness.

• Let it sit off the heat before serving.

Since we’re making this stovetop mac and cheese with no flour — more specifically, no roux — it will take some time for the sauce to thicken naturally.

Once all the cheese is melted, turn off the burner and pop a lid on the pot. You’ll have just enough time to tidy up the kitchen before dishing it up!

Prep Ahead

• Shred cheese
• Measure out pasta

Kitchen Tools You Will Need

• Medium Saucepan – Heats evenly and is easy to clean too.
• Cheese Grater – Fresh cheese makes this recipe even better! Skip the bagged shreds and buy a block to grate yourself.
• Heat-Resistant Spoon or Spatula – Perfect for cooking, stirring, and serving.

Serving Suggestions

If you’re anything like my kiddo, you’ll need some chicken nuggets and broccoli to round out your plate.

For a more grown up meal, pair 3 ingredient mac and cheese with juicy pork chops or my garlic butter steak bites. Yum!

I’ll usually toss some green beans in the air fryer while I’m at it, but a green salad is an easy option too.

Storing and Reheating 3 Ingredient Macaroni and Cheese

Allow leftovers to cool, then transfer to an airtight container. Refrigerate for 3 to 4 days and reheat on the stove.

I don’t recommend freezing 3 ingredient macaroni and cheese. The sauce tends to separate when thawed and reheated. Plus, it’s so easy to just make it fresh!

3 Ingredient Mac and Cheese Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Mac and Cheese Recipes

Print

Easy 3 Ingredient Mac and Cheese

This 3 Ingredient Mac and Cheese is comfort food made simple. Utterly creamy, loaded with ooey gooey cheese, and made in one pot!

Course Main

Cuisine American

Method Stovetop

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 4

Calories 544cal

Author Donna Elick

Ingredients

• 8 ounces dried elbow macaroni
• 24 ounces whole milk 3 cups
• 8 ounces finely shredded cheddar cheese
• salt and pepper to taste optional

Instructions

• In a medium saucepan combine milk and pasta. Stir. Bring to a boil slowly over medium heat stirring occasionally. Do not walk away from the stove. Once milk comes to a boil, reduce to simmer until pasta is cooked al dente (cooked but firm to the bite).
• Sprinkle in cheese and stir until cheese is completely melted. Turn off burner and cover pot while you are cleaning up, about 5-6 minutes to allow sauce to thicken.
• Add salt and pepper to taste, if desired. (I actually add about 1/2 teaspoon kosher salt and 1 teaspoon fresh ground course black pepper).
• Serve and enjoy!

Notes

Use full fat milk in this recipe. If you choose to go with a low-fat (2% or skim milk) you will want to cook more slowly and add in a little corn starch.

Do NOT add salt until the end, adding it too soon will result in a grainy mac and cheese (caused by the milk curdling, which is fine to eat but not as pleasant). For an über rich mac and cheese you can use heavy cream or half and half.

Feel free to add spices as desired at the end. A sprinkle of parsley goes a long way for added freshness.

Add your favorite cheeses, I have used sharp cheddar, mild cheddar and extra sharp. I usually use about half sharp and half mild for my perfect flavor. Also note, the pre-shredded cheese you can buy at the store has a corn starch like coating on it that may cause your cheese sauce to be super thick. You can add an extra splash of milk to thin it out a little.

Nutrition

Serving: 1 | Calories: 544cal | Carbohydrates: 52g | Protein: 26g | Fat: 26g | Saturated Fat: 14g | Cholesterol: 77mg | Sodium: 439mg | Sugar: 10g | Fiber: 2g | Calcium: 622mg | Iron: 1mg

Originally published September 2015, updated and republished May 2024

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