One Pot Penne Pasta Recipe

Today I’m sharing a cozy, weeknight-winning One Pot Penne Pasta Recipe that’s creamy, fast, and full of savory flavor. This dish comes together in a single skillet (or Dutch oven), which means fewer dishes and more time to relax. Think tender penne coated in a cheesy sauce, studded with slices of smoked chicken sausage, earthy mushrooms, and bright roasted red peppers. It’s the kind of dinner that feels comforting without being fussy.

Why you’ll love this One Pot Penne Pasta Recipe

• Everything cooks in one pan—less cleanup, more ease.
• Ready in about 30 minutes, perfect for busy weeknights.
• Layered flavors from the smoked chicken sausage, garlic, mushrooms, and roasted red peppers.
• Customizable—swap cheeses, add herbs, or double the greens.

Ingredients

Serves 4

• ▢1 pounds smoked sausage, cut into bite sized slices
• ▢1/2 medium onion, diced
• ▢2 cloves garlic, minced
• ▢1 cups sliced mushrooms
• ▢3 cups penne pasta, uncooked
• ▢2 cups chicken stock or broth
• ▢1 (10-ounce) jar roasted red peppers, undrained
• ▢2 cups monterey jack cheese
• ▢1/2 cup Parmesan cheese
• ▢2 cups spinach

Make-ahead and substitutions

This One Pot Penne Pasta Recipe is flexible. Use low-sodium chicken stock if you want better control of salt. If you don’t have Monterey Jack, a mild cheddar or mozzarella will work. If you prefer more bite, swap part of the Monterey Jack for a sharper cheese. For a dairy-free version, substitute plant-based cheeses and a splash of olive oil for creaminess.

Equipment

• Large deep skillet, sauté pan with lid, or Dutch oven
• Wooden spoon or spatula
• Knife and cutting board
• Measuring cups

Flavor tips

• Let the sausage brown well—those caramelized edges add big flavor.
• Don’t overcrowd the pan when browning mushrooms; they brown better in a single layer.
• Reserve a ladle of hot cooking liquid before adding all the cheese if you need to loosen the sauce later.

Step-by-step Instructions

The directions below follow the ingredient list exactly and are rewritten into clear, step-by-step actions so you can make this One Pot Penne Pasta Recipe with confidence.

1. Place a large deep skillet or Dutch oven over medium-high heat. Add the ▢1 pounds smoked sausage, cut into bite sized slices. Cook, stirring occasionally, until the sausage is browned on both sides, about 5–7 minutes. Transfer the browned sausage to a plate and set aside.
2. Reduce the heat to medium. Add the ▢1/2 medium onion, diced, to the same pan. Sauté, scraping up any browned bits left from the sausage, until the onion is softened and translucent, about 3–4 minutes.
3. Add the ▢2 cloves garlic, minced, to the pan with the onion. Cook, stirring constantly, until fragrant, about 30 seconds to 1 minute—don’t let the garlic burn.
4. Add the ▢1 cups sliced mushrooms to the pan. Cook, stirring occasionally, until the mushrooms release their liquid and begin to brown, about 4–5 minutes.
5. Return the sausage to the pan with the vegetables and stir to combine.
6. Add the ▢3 cups penne pasta, uncooked, to the pan in an even layer. Pour in the ▢2 cups chicken stock or broth and the ▢1 (10-ounce) jar roasted red peppers, undrained. Stir gently to distribute the pasta and peppers evenly through the liquid.
7. Bring the mixture to a gentle boil over medium-high heat. Once boiling, reduce the heat to maintain a steady simmer. Cover the pan with a lid, leaving it slightly ajar if your lid does not fit snugly, and cook for 10–12 minutes, stirring once or twice during cooking to prevent sticking. The pasta should be tender but still have a slight bite (al dente) and most of the liquid should be absorbed.
8. Remove the pan from heat. Immediately stir in the ▢2 cups monterey jack cheese and ▢1/2 cup Parmesan cheese until melted and the sauce is creamy. If the sauce seems too thick, stir in a splash of reserved cooking liquid or a little extra chicken stock to reach your desired consistency.
9. Fold in the ▢2 cups spinach until wilted and evenly distributed, about 1–2 minutes.
10. Taste and adjust seasoning as needed. Serve hot, garnished with an extra sprinkle of Parmesan if desired.

Serving suggestions

This One Pot Penne Pasta Recipe is satisfying on its own, but it’s lovely with a crisp green salad or a side of roasted vegetables. For a touch of freshness, squeeze a little lemon over each serving or add chopped fresh parsley. Leftovers reheat well—store in an airtight container and warm gently in a skillet with a splash of broth.

Notes and troubleshooting

• If your pasta absorbs the liquid too quickly and isn’t cooked through, add 1/4 cup more chicken stock and simmer a few minutes until done.
• For creamier results, remove the pan from the heat before adding the cheeses so they melt smoothly into the sauce without becoming grainy.
• If the sauce separates slightly after reheating, stir in a small splash of hot chicken stock and a knob of butter to bring it back together.

Why this recipe works

This One Pot Penne Pasta Recipe strikes a balance between convenience and flavor. Browning the smoked sausage first builds a savory base, while cooking the pasta right in the sauce lets the noodles absorb maximum taste. Roasted red peppers add sweetness and a touch of acidity that complements the creamy, cheesy finish. The spinach adds color and nutrition without overpowering the dish.

Final thoughts

If you’re looking for a fuss-free, delicious dinner that feels indulgent without taking all night, this One Pot Penne Pasta Recipe is a winner. It’s family-friendly, quick to make, and easy to adapt. Keep the recipe in your weeknight rotation—you’ll find yourself going back to it again and again.