One Pot Recipes

Busy night? No problem! Declan Roe is here to provide you with quick and easy meals that your family will love. 

Quick List of the Recipes

1. One Pot Sausage Pasta

2. One Pot Spaghetti

3. One Pan Sausage Pepper Fettuccine Skillet

4. One Pot Spanish Chicken and Rice

5. Chicken and Sausage Jambalaya

6. Honey Mustard Chicken & Potatoes (ONE PAN)

7. One-Pot Creamy Chicken Pot Pie Noodles

8. One Pot Buffalo Chicken Tortellini

9. One Pot Chili Mac and Cheese

10. Lemon Shrimp Pasta with Orzo and Asparagus

11. One Pot Creamy Garlic Pasta

Number 1: One Pot Sausage Pasta

You can have this easy one pot sausage pasta on the dinner table in 30 minutes. It is a family favorite!

yield: SERVES 6-8

prep time: 10 MINUTES

cook time: 20 MINUTES

total time: 30 MINUTES


2 tablespoons DeLallo olive oil, divided

1 pound sausage links, cut into 1/2-inch thick slices (chicken or smoked sausage)

½ medium yellow onion, diced

1 red bell pepper, seeds removed and diced

3 cloves garlic, minced

2 tablespoons tomato paste

2 cups chopped kale

1 (15 oz) can diced tomatoes

1/2 teaspoon dried basil

1/4 teaspoon dried oregano

1/4 teaspoon fennel seed

8 ounces DeLallo uncooked penne pasta

2 cups vegetable or chicken broth

1/2 cup chopped fresh mozzarella cheese

1/4 cup Parmesan cheese

3 tablespoons chopped fresh basil, for garnish

DIRECTIONS:Heat a large skillet or pot over medium heat and add the olive oil. Add the sausage slices, onion, red pepper, and garlic. Cook, stirring often, until the onion and peppers are tender and the sausage is cooked through, about 5-7 minutes.

Add the tomato paste and stir. Add in the chopped kale, diced tomatoes, basil, oregano, and fennel seed.

Add in penne pasta and broth. Stir until combined. Cover with a lid and cook for 8-10 minutes, stirring occasionally, or until pasta is al dente. Remove lid, stir and add in the fresh mozzarella cheese. Stir and cook until cheese is melted. Top with Parmesan cheese and fresh basil. Serve warm.

Adapted from:

Number 2: One Pot Spaghetti

Prep Time

5 mins

Cook Time

20 mins

Total Time

25 mins

Servings: 6

The classic spaghetti you love, but made in a single pot so every noodle absorbs the utmost flavor- this recipe is the only one you're ever going to want.


1 lb ground beef or sausage

1 onion diced

2 tbsp garlic minced

1 3/4 cup chicken broth

3 1/4 cup spaghetti sauce

1/2 cup water

8 oz spaghetti whole or broken into pieces

1/4 cup grated parmesan


In a Dutch Oven, or a large pot, brown the meat with the onion. Drain.

Add garlic and let cook until fragrant, about one minute.

Add broth, spaghetti sauce, and water. Bring to a boil.

Add spaghetti and reduce heat.

Cook covered 17-20 minutes, or until the noodles are al dente, stirring occasionally. Add more water if needed.

Stir in parmesan cheese.

Adapted from:

Number 3: One Pan Sausage Pepper Fettuccine Skillet

Prep time:  10 mins

Cook time:  20 mins

Total time:  30 mins

Serves: 4

One Pan Sausage Pepper Fettuccine Skillet is an easy weeknight dinner pasta recipe made with chicken sausage that's sure to impress your family and dinner guests!


12 oz. fettuccine pasta (or any pasta)

1 red bell pepper, chopped

1 green bell pepper, chopped

1 medium onion, diced

12 oz (4 links) Zweigle's chicken sausage (12-16 oz), any flavor, sliced thin

⅓ cup chopped parsley

1 cup heavy cream

1 cup chicken stock

2 Tbsp garlic, minced

¾ cup cherry tomatoes, halved

Olive oil

Salt and pepper, to taste


Cook the pasta in a large pot of salted water according to the package instructions and then drain.

Heat a large skillet over high heat with a couple tablespoons of olive oil.

Add the sausage slices, peppers & onion and on medium-high heat and cook until sausage is slightly browned on both sides and veggies are soft.

Add minced garlic and cook briefly - just until fragrant, being careful not to burn (this is a quick process).

Slowly add in the chicken stock and stir.

Add in the heavy cream.

Stir in the drained pasta and make sure all the pasta is coated with the sauce. Simmer on medium heat until the sauce is thickened.

Add parsley and halved cherry tomatoes and stir to combine.

Taste and add a bit of salt and pepper, as needed. Serve hot with a salad and Italian bread and enjoy!

Adapted from:

Number 4: One Pot Spanish Chicken and Rice

Prep Time: 15 mins

Cook Time: 30 mins


1 tablespoon olive oil

5 boneless, skinless chicken thighs (or 1 lb.), cut into 1-2 inch pieces

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1/2 medium onion, diced

1 red bell pepper, diced

2 cloves garlic, minced or pressed

1 cup long grain white rice, rinsed

1/2 tablespoon paprika

1 and 1/2 cups chicken stock

1 cup tomato sauce (canned or homemade)

pinch of saffron salt and pepper to taste

1/2 cup small stuffed green olives with pimento

1/2 cup fresh chopped cilantro lemon wedges, to serve (optional)


Heat oil over medium heat in a large non-stick skillet or pot. Add chicken and season with salt and pepper. Cook for about 5-6 minutes until chicken begins to slightly brown.

Add onion, red pepper and garlic and cook for a few minutes until they slightly soften.

Add the rice and stir to combine. Cook for 1-2 minutes.

Mix in the paprika and continue to cook for another minute.

Add chicken stock and tomato sauce and bring to a boil. Turn down the heat to low and add the saffron. Cover the skillet and cook for 25 minutes until the rice is fully cooked.

Add salt and pepper to taste, olives and cilantro. Toss and serve with a lemon wedge.

Adapted from:

Number 5: Chicken and Sausage Jambalaya

Prep Time 18 minutes

Cook Time 25 minutes

Total Time 43 minutes


1.5 Tablespoons oil (I used avocado)

1 pound raw chicken thighs, boneless & skinless, diced

creole seasoning to taste - I am using Tony Chachere's original creole seasoning. (1.5 tsp for the chicken)

1 pound chicken andouille sausage, sliced (I am using Trader Joe's chicken andouille sausage)

1 medium yellow onion, diced

2 bell peppers, any color, diced (or 3 cups tri-color pre-diced peppers)

2 stalks celery, diced (about 1 cup)

3 cloves garlic, finely minced

1/2 teaspoon dried thyme (or 1 tsp fresh chopped thyme leaves)

1 leaf bay

3 cups chicken stock

1 can (14 ounces) crushed tomatoes

1/2 tsp

Optional: hot sauce (or more to taste - you can wait and add this at the end if you want to taste first!)

1.5 cups jasmine rice, rinse and drained

chopped fresh parsley or green onion (optional garnish)


Season the chicken thighs with salt, pepper and cajun seasoning.

Brown the chicken thighs for about 4 to 5 minutes, until most of the pinkness is gone.

Add the onions, celery and peppers, and cook for about 4 minutes, stirring frequently.

Stir in 1/2 tsp salt, 1/8 tsp pepper, garlic, bay, thyme and andouille sausage, and cook another 1.5 minutes

Add stock, hot sauce and rice (rinsed and drained - do not skip!), crushed tomatoes and stir, scraping any bits off the bottom.

Bring to a boil; reduce heat to low, and simmer covered until most of the liquid is absorbed (about 15 minutes), stirring frequently.

Turn OFF the heat, stir, recover, and let it sit for about another 8 to 10 minutes.

Remove the bay. Taste to see if you want to add more seasoning (hot sauce, salt, pepper, etc.)

Garnish with sliced green onions, parsley, hot sauce, etc.

Serve immediately.

Adapted from:

Number 6: Honey Mustard Chicken & Potatoes (ONE PAN)

Prep Time: 10 mins

Cook Time: 55 mins

Total Time: 1 hr 5 mins

Honey Mustard Chicken &

Servings: 4 people

Calories: 530 kcal


4-5 chicken thighs bone in, skin on or off

Salt and pepper to season

1-1/2 tablespoons garlic powder

1 tablespoon olive oil

1 tablespoon minced garlic

1/4 cup honey

3 tablespoons wholegrain mustard

2 tablespoons smooth Dijon mustard

2 tablespoons water

1 pound (500 g) baby red potatoes quartered

8 ounces (250 g) green beans halved (OPTIONAL)

1-2 sprigs rosemary (OPTIONAL)


Preheat oven to 400°F (200°C). Generously season chicken thighs with salt, pepper and garlic powder.

Heat olive oil in a large, oven-proof non stick pan (or a well-seasoned cast iron skillet) over medium-high heat. Sear chicken thighs for 3 minutes each side, until the skin becomes golden and crisp. Leave 2 tablespoons of chicken juices in the pan for added flavour, and drain any excess.

Fry the garlic in the same pan around the chicken for 1 minute until fragrant. Add the honey, both mustards, and water to the pan, mixing well, and combine all around the chicken.

Add in the potatoes; mix them through the sauce. Season with salt and pepper, to your tastes. Allow the honey mustard sauce to simmer for two minutes, then transfer to the hot oven and bake for 40-45 minutes, or until the chicken is completely cooked through to the bone and no linger pink in the middle.

OPTIONAL: Remove from the oven after 30 minutes; add in the green beans (mixing them through the sauce), and return to the oven to bake for a further 15 minutes, or until the chicken is completely cooked through and no longer pink in the middle, and the potatoes are fork tender.

Adapted from:

Number 7: One-Pot Creamy Chicken Pot Pie Noodles

Prep time: 10 mins

Cook time: 30 mins

Total time: 40 mins

Yield: 6-8 servings


2 tbsp. unsalted butter

1 lb. chicken breasts, filleted and seasoned with salt and pepper

4 oz. crimini mushrooms, sliced (optional)

½ small yellow onion, diced

2 stalks celery, diced

2 carrots, diced

4 cloves garlic, minced

4 c. low-sodium chicken broth

2 c. half and half

2 tsp. kosher sea salt

1 tsp. freshly ground pepper

½ tsp. garlic powder

½ tsp. dried thyme

½ tsp. ground sage

¼ tsp. cayenne pepper

¼ tsp. paprika

8 oz. egg noodles or other pasta

1 c. frozen corn, thawed

1 c. frozen peas, thawed

2 tbsp. fresh parsley, roughly chopped

Pie crust crumbles (optional)


In a large pot over medium heat, add the butter. Once the butter has melted, add the prepared chicken and cook until golden brown on each side/reaches an internal temperature of 160 degrees. Remove from the pot and transfer to a cutting board. Allow to rest for 5 minutes.

Meanwhile, add the mushrooms, onion, celery and carrots, saute until tender, about 5-7 minutes. Add the garlic and cook until fragrant. Pour in the chicken stock along with the half and half, whisk, scraping up any browned bits from the bottom of the pan. Turn the heat up to medium-high and bring the mixture to a boil.

Cut the chicken into small bite-size chunks and return it to the pot. Add the salt, pepper, garlic powder, thyme, sage, cayenne and paprika. When the mixture begins to boil, add the pasta and reduce heat to medium. Cook for 10-15 minutes, then add the corn, peas and parsley. Cook until the pasta is tender and the sauce is thick, about 6-8 minutes (note: the sauce with thicken as it cools). Remove from the heat and serve with pie crust crumbles, if desired.

Adapted from:

Number 8: One Pot Buffalo Chicken Tortellini

Prep Time: 5 mins

Cook Time:15 mins

Total Time: 20 mins

Servings: 4


2 Tablespoons Butter

1 Teaspoon Garlic Minced

2 Tablespoons Flour

2 1/2 Cups Chicken Broth

2 Cups Shredded Chicken

1 (20 Ounce) Package Refrigerated Cheese Tortellini

1/2 Cup Buffalo Wings Sauce (I use Frank's Red Hot)

1/2 Cup Ranch Dressing (Hidden Valley)

2 Cups Shredded Mozzarella Cheese


Melt the butter in a large pan over medium heat.  Add the garlic to the melted butter, and stir for about 30 seconds.  Add the flour and whisk until smooth, about 1-2 minutes.

Gradually pour the chicken broth into the pot while whisking constantly.  Allow the broth to cook for about 2 minutes, until thickened.

Add the tortellini to the pan and bring to a boil.  Cook for 4 minutes, stirring occasionally.

Add the shredded chicken, buffalo sauce, ranch dressing, and 1 cup of the cheese to the pot and stir well.  Top the tortellini mixture with the remaining cup of cheese, cover the pot with a lid for 2-3 minutes, until cheese is melted.

Adapted from:

Number 9: One Pot Chili Mac and Cheese

Prep Time: 10 mins

Cook Time: 20 mins

Total Time: 30 mins

Servings: 6


1 tablespoon extra-virgin olive oil

3 cloves garlic , minced

1 medium sweet onion , diced small

1 pound lean ground beef

salt and pepper

2 cups low sodium chicken broth

2 cups Traditional or Marinara pasta sauce

1 can (10 ounce) mild diced tomatoes with mild green chilis

1 can (16 ounce) mild chili beans (do not drain or rinse)

1 teaspoon chili powder

1 teaspoon cumin

1 1/2 cups uncooked elbow macaroni pasta

3/4 cup shredded cheddar cheese

1/4 cup chopped fresh parsley


Heat olive oil in a large Dutch oven or pot over medium-high. Add onion, garlic, and beef; cook until browned, breaking up into crumbles, stirring frequently, about 3 minutes. Season with salt and pepper to taste. Drain excess fat.

Stir in chicken broth, pasta sauce, diced tomatoes with mild green chilis, beans, chili powder, and cumin. Season with a bit more salt and pepper, to taste. Bring to a boil and stir in pasta; cover, reduce heat to a simmer and cook until pasta is al dente, about 14 minutes, stirring once near the end to prevent sticking.

Remove from heat. Stir in the cheese and parsley. Serve immediately, garnished with additional cheese and parsley, if desired.

Adapted from:

Number 10: Lemon Shrimp Pasta with Orzo and Asparagus

yield: 4 -6 SERVINGS  

prep time: 10 MINS

total time:  40 MINS

1 1/4 pounds  large raw shrimp — 31 to 35 count, peeled and deveined (use fresh or frozen, thawed shrimp)
1/2 teaspoon black pepper
1/4 teaspoon kosher salt
1 tablespoon extra virgin olive oil
1 small yellow onion — diced
3 cloves garlic — minced
1 pound asparagus — trimmed and cut into 2-inch pieces
8 ounces uncooked whole wheat orzo pasta — I like DeLallo
2 cups reduced sodium chicken broth
1 large lemon — zest and juice (about 1/4 cup)
1/2 cup freshly grated Parmesan cheese — divided
2 tablespoons chopped fresh parsley — plus additional for serving
Lemon wedges — for serving

Place a rack in the center of your oven and preheat the oven to 400 degrees F. Place the shrimp in a small bowl, sprinkle with pepper and salt, and set aside.

Heat the olive oil in a large, oven-proof skillet or Dutch oven with a tight-fitting lid over medium. Add the onion and cook, stirring often, until the onion is soft and translucent, about 3-4 minutes. Stir in the garlic and until fragrant, about 30 seconds, then stir in the orzo. Increase the heat to medium high and cook the orzo until it's lightly browned and smells toasty, about 2 minutes.

Add the chicken broth and 1/2 cup water. Bring the liquid to a boil. Stir with a wooden spoon, scraping the bottom of the pan so that you loosen any stuck pasta. Cover the pan, reduce the heat to a simmer, and let cook 5 minutes. Remove the lid and stir, scraping the bottom of the pan again. Add the asparagus, recover, then continue cooking until the pasta is just becoming tender, about 10 minutes. The pasta will look a little liquidy. Stir in the lemon zest, lemon juice, 1/4 cup of the Parmesan, parsley, and the seasoned shrimp. Sprinkle the remaining 1/4 cup Parmesan over the top.

Bake the pasta, uncovered, just until the shrimp are cooked through, about 8 - 10 minutes. The shrimp will be pink, fairly firm, and opaque—do not over cook. Sprinkle with additional chopped parsley and garnish with lemon wedges. Serve immediately.

Adapted from:

Number 11: One Pot Creamy Garlic Pasta

Vegan one pot creamy garlic pasta to meet all of your fettuccine alfredo needs with none of the extra dishes.

Prep Time 5 minutes

Cook Time 30 minutes

Total Time 35 minutes

Total Yield 3 servings

Calories Per Serving 362 kcal


1/2 tbsp olive oil

4 cloves garlic minced1 shallot finely chopped

2 cups low-sodium vegetable broth (see notes)

1 and 1/2 cups plain, unsweetened non-dairy milk (see notes)

1 tsp salt plus more to taste (reduce if using a salty broth - mine is low-sodium)

8 oz dry fettuccine

black pepper, dried oregano and red pepper flakes to taste

chopped fresh basil or parsley for serving


Heat the olive oil in a large skillet over medium heat. If possible, choose a skillet that is wide enough to completely fit the fettuccine. Smaller pans will work, but require a bit more fuss to stir and submerge the pasta as it cooks.

Add the garlic and shallot to the pan along with a sprinkle of salt, and stir. Cook for about 2 minutes, stirring occasionally, or until the garlic is softened and the shallot is turning translucent; avoid browning.

Add the vegetable broth, nondairy milk, and salt, and stir. Add the dry pasta and gently prod it around to submerge it under the liquid. If not all of it fits now, you will need to gently push it into the pan after the submerged portion has softened later.

Bring to a boil, then reduce to a simmer. Stir occasionally, gently separating any pasta that starts to stick together. Cook for about 20 minutes, or until the sauce has thickened onto the pasta and the texture is to your liking. If too much of the liquid is cooking off, reduce the heat a little bit, and add more nondairy milk.

Adjust seasoning to taste, and serve with fresh herbs and other toppings if desired. Best served immediately, but leftovers will keep for 3-5 days in the fridge (cool completely to room temperature before boxing up and refrigerating).

Adapted from: