One Pot Creamy Pasta

One Pot Creamy Pasta |

One pot pasta has now officially blown my mind. I know it’s been around for a while now, but better late than never to jump on the bandwagon!  This one pot creamy pasta is filled with the protein, whole grains, vegetables and flavors that will pop in every bite. There are literally two steps to making it.

I just can’t get over that it’s all made in one pot!

Less dishes.

Less time to make.

More time to be with your family.

More flavor.

One Pot Creamy Pasta |

And shhh, don’t tell my toddler than the butternut squash is so hidden in the dish. It just blends right in with the cream sauce.

Have you made a one pot pasta yet?

One Pot Creamy Pasta |

One Pot Pasta

adapted from Westgate Chapel MOPS


  • 13.25-16 ounce box of spaghetti
  • 1 pound chicken breast, cubed
  • 1 (8 ounce) package sliced mushrooms
  • 1 (10 ounce) bag frozen peas
  • 1 (12 ounce) bag frozen butternut squash
  • 5-6 cups water or chicken stock
  • 4 fresh sage leaves
  • 3 garlic cloves, minced
  • salt and pepper, to taste
  • 1/2 cup heavy cream
  • 1/2 cup parmesan cheese, grated


  1. In a large pot, add all the ingredients except the heavy cream and parmesan cheese. Bring to a boil and boil for 10 minutes or until most of the water evaporates.
  2. Remove from the heat and add in the heavy cream and parmesan cheese. Serve warm!


  1. l was wondering, l could not find a bag of frozen butternut squash and never have bought a bag. Always bought the actual produce fresh. My questions is is the bag precooked or just chopped and frozen. Like should l just chop the squash in little chunks and freeze or precook(how?) and freeze. Or does the process upon your recipe really not matter to the squash. l just really disappointed l could not find it frozen…help, because your recipe looks so Yummmm:)

    1. Hi Wen, The frozen butternut squash is precooked, so all you’d need to do to include it from a fresh butternut squash in this pasta is to pre-steam or bake the small chunks of butternut squash and you’ll be good to go! 😀 Great question. So delicious! It basically ends up melting into the pasta, creating just an added layer of nutrition and flavor. Enjoy!

  2. This was my first attempt at a one pot pasta and it was fabulous. So easy (though I couldn’t find frozen butternut sqaush, I used raw fresh and it was nice and soft, though not “melted”) and delicious..did I mention easy? I love that there’s not a lot of cream and it’s a reasonably healthy version of a cream pasta! Will go into my repertoire!

  3. Hi Caroline,

    Will the chicken pieces be cooked well enough?

    Would love to give this a try but I’ve always been worried about under-cooking chicken!

    Thank you

  4. Hi Caroline! I made this tonight & it was wonderful! I made a couple of adjustments as I also had to use fresh squash, which I chopped & baked at 400* for 25 min. Next time, I’ll halve the recipe. This makes a LOT.

    It’s definitely a keeper. 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *