14 Pasta Recipes for Busy Weeknights (Family-Friendly Favorites)

Some nights call for a big bowl of pasta and zero stress. These 14 pasta recipes mix cozy favorites like creamy pasta bakes with lighter options, such as avocado pesto pasta. You’ll see a mix of meat, vegetarian, and high-protein twists that still taste like comfort food. Use this collection to plan a family pasta night or a whole week of easy dinners.

Key Takeaways

• These 14 pasta recipes use simple ingredients and methods that suit busy weeknights and family dinners.
• The collection includes make-ahead and portable ideas like pasta jars and salad cups for easy lunches.
• Slow-cooker and one-pot pasta recipes reduce hands-on time and dishes while still tasting like comfort food.
• There are options for different diets, including vegetarian, vegan, and high-protein pasta recipes.
• Most recipes use pantry staples and leftover-friendly sauces, so they work well for meal prep and planning.

Caprese Pasta Salad in a Jar

A fresh, portable idea that feels perfect for lunch prep, this caprese pasta salad in a jar layers tomatoes, mozzarella, basil, and pasta so everything stays crisp. The balsamic dressing settles just enough to flavor the pasta without softening the veggies. It’s a great example of how pasta recipes can travel well and still taste bright. Shake and enjoy whenever you need something quick but homemade.

Ingredients

• 1 cup cooked pasta
• ½ cup cherry tomatoes, halved
• ¼ cup fresh mozzarella balls (bocconcini), halved
• ¼ cup fresh basil leaves, torn
• 2 tablespoons balsamic glaze
• 1 tablespoon extra virgin olive oil
• Salt and black pepper to taste

Instructions

1. Pour the balsamic dressing and olive oil into the bottom of a mason jar. Add the cooked pasta, followed by cherry tomatoes, mozzarella balls, and fresh basil. Season with salt and black pepper.
2. Seal and refrigerate for up to 3 days. Shake before eating or pour into a bowl.

Sweet Chili Shrimp Pasta in a Jar

This sweet chili shrimp pasta jar brings a bolder, tangier flavor profile to your lunch rotation. The shrimp absorbs the dressing as it chills, giving the pasta an unexpectedly punchy finish that still feels balanced. It holds up beautifully in the fridge and makes weekday meals feel effortless. A fun, slightly adventurous take on pasta in a jar.
Get the recipe: Sweet Chili Shrimp Pasta Jar.

Cold Pasta Salad Cups for Lunch On-the-Go

These cold pasta salad cups make busy days feel more manageable. The portions are tidy, travel well, and stay bright thanks to crunchy veggies and a light dressing. They’re ideal for anyone wanting easy pasta recipes that don’t require extra prep in the morning. Just grab a cup and head out the door.

Ingredients

• 2 cups cooked rotini pasta (cooled)
• ½ cup halved cherry tomatoes
• ½ cup chopped cucumber
• ⅓ cup sliced black olives
• 2 tablespoons chopped parsley
• 3 tablespoons olive oil
• 1 tablespoon red wine vinegar
• Salt and pepper to taste

Instructions

1. In a large bowl, combine the pasta, cherry tomatoes, cucumber, olives, and parsley.
2. In a small bowl, whisk together olive oil, red wine vinegar, salt, and pepper. Pour the dressing over the pasta and toss until everything is evenly coated.
3. Spoon into small cups, cover, and refrigerate until ready to pack or serve.

Creamy Avocado Pesto Pasta

A silky avocado sauce gives this creamy avocado pesto pasta an almost velvety texture. The basil, garlic, and lemon keep the dish bright, while the avocado adds enough richness to make it feel comforting. It’s a quick dinner that comes together faster than traditional pesto. A standout option when you want fresh flavor without extra work.
Get the recipe: Avocado Pesto Pasta.

Pumpkin Cottage Cheese Pasta

The pumpkin and cottage cheese blend into a smooth sauce that tastes far more indulgent than it is. Everything melts together into a warm, cozy finish that works surprisingly well year-round. This is one of those pasta recipes that hits the sweet spot between hearty and light. The leftovers reheat beautifully, too.

Ingredients

• For the pasta:
  • 8 oz fettuccine or linguine
  • Salt for pasta water
  • Fresh sage leaves and Parmesan cheese for garnish
• For the sauce:
  • 1 tablespoon olive oil 
  • 2 cloves garlic, minced
  • 1 cup canned pumpkin purée (not pumpkin pie filling)
  • 1 cup full-fat cottage cheese
  • 2 tablespoons Parmesan cheese, grated
  • ½ cup reserved pasta water, plus more as needed
  • ¼ teaspoon ground nutmeg
  • Salt and black pepper to taste

Instructions

1. Cook pasta in a large pot of salted boiling water until al dente. Before draining, reserve ½ cup of the pasta water.
2. While the pasta cooks, heat olive oil in a skillet over medium heat. Add garlic and sauté for 1 minute until fragrant.
3. In a blender, combine pumpkin purée, cottage cheese, Parmesan, nutmeg, and a splash of reserved pasta water. Blend until smooth.
4. Pour the sauce into the skillet and warm it over low heat. Stir in more pasta water as needed to reach a creamy consistency.
5. Toss the cooked pasta with the sauce. Season with salt and black pepper to taste. Serve immediately, garnished with fresh sage and Parmesan cheese.

Creamy Turkey Alfredo Pasta Bake

Turning leftover turkey into something new is easy with this creamy turkey Alfredo pasta bake. The sauce thickens in the oven, coating every noodle in a rich layer that feels perfect for family dinners. It’s dependable, filling, and ideal for nights when you want a no-fuss bake. Great served alongside a simple salad.

Ingredients

• 3 cups cooked turkey, shredded or chopped
• 12 oz penne or rotini pasta
• 2 tablespoons butter
• 3 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 2 cups milk (whole or 2%)
• 1 cup heavy cream
• ¾ cup grated Parmesan cheese
• 2 cups shredded mozzarella cheese, divided
• Salt and pepper, to taste
• 2 tablespoons chopped fresh parsley, for garnish

Instructions

1. Preheat oven to 375°F. Cook pasta according to package directions; drain and set aside.
2. In a large skillet, melt butter over medium heat and sauté garlic for 30 seconds. Whisk in flour and cook 1 minute, then slowly whisk in milk and cream until smooth.
3. Stir in Parmesan cheese, salt, and pepper, cooking until thickened. Add cooked turkey and half the mozzarella, then fold in the pasta.
4. Transfer mixture to a greased 9×13-inch baking dish and top with remaining mozzarella.
5. Bake uncovered for 20-25 minutes, until bubbly and golden brown. Garnish with parsley before serving.

Crockpot Cajun Chicken Pasta

Slow cooking gives this Cajun chicken pasta a deep, mellow heat and a creamy finish that clings to every bite. The spices soften as they cook, making the dish bold but still weeknight-friendly. It’s a smart option when you want pasta recipes that truly cook themselves. Set it, forget it, and walk back into a finished dinner.

Ingredients

• 2 large boneless, skinless chicken breasts
• 2 ½ cups low-sodium chicken broth
• 1 cup heavy cream
• 1 (10 oz) can diced tomatoes with green chilies, drained
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 3 cloves garlic, minced
• 1 ½ tablespoons Cajun seasoning
• Salt and pepper to taste
• ½ teaspoon smoked paprika
• 8 oz penne pasta (uncooked)
• ½ cup grated Parmesan cheese
• 2 tablespoons unsalted butter
• 2 tablespoons fresh parsley, chopped

Instructions

1. Add chicken breasts, chicken broth, heavy cream, diced tomatoes, bell peppers, garlic, Cajun seasoning, salt, pepper, and smoked paprika to the slow cooker. Stir gently to combine.
2. Cover and cook on LOW for 6 hours or HIGH for 3 hours until the chicken is tender. Remove the chicken, shred or slice it, then return it to the slow cooker.
3. Add the uncooked pasta and mix well. Make sure the dry pasta is fully submerged in the liquid. Cover and cook on LOW for 40-45 minutes.
4. Stir in butter and Parmesan cheese, letting it melt into the sauce for extra richness. Top with fresh parsley and additional Parmesan. Serve hot and enjoy!

Crockpot Million Dollar Chicken Pasta

Ultra creamy and incredibly comforting, this slow cooker million-dollar chicken pasta earns its name with a sauce that tastes luxurious without any effort. Everything simmers into a velvety coating that feels perfect for cozy evenings. It’s the kind of simple meal that always gets repeat requests. A reliable “make this again” pasta dish.

Ingredients

• 2 large boneless, skinless chicken breasts
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1 (8 oz) block cream cheese
• ½ cup sour cream
• 1 cup shredded cheddar cheese
• ½ cup chicken broth
• 6 oz penne pasta, cooked and drained
• 4 strips of bacon, cooked and crumbled
• Chopped parsley, for garnish

Instructions

1. Place chicken breasts in the crockpot. Season with garlic powder, salt, and pepper. Add chicken broth and cubed cream cheese on top.
2. Cover and cook on low for 4–5 hours or until chicken is cooked through and easily shredded.
3. Shred the chicken in the crockpot, then stir in sour cream, cheddar cheese, and cooked penne pasta.
4. Top with crumbled bacon and cover for 5–10 more minutes until everything is heated through. Garnish with chopped parsley and serve warm.

Marry Me Pasta

The sun-dried tomato cream sauce in this marry me pasta gives it a rich, warm flavor that feels restaurant-level. The pasta absorbs just enough of the sauce to make each bite buttery and balanced. It works beautifully for at-home date nights or quiet evenings. A simple dish that tastes surprisingly special.

Ingredients

• 12 ounces of penne pasta
• 1 tablespoon olive oil
• 4 cloves garlic, minced
• ½ teaspoon red pepper flakes
• ½ cup chopped sun-dried tomatoes (in oil, drained)
• ¾ cup heavy cream
• ½ cup chicken or vegetable broth
• ½ cup grated Parmesan cheese
• Salt and black pepper, to taste
• 2 tablespoons chopped fresh basil (plus more for garnish)

Instructions

1. Cook the penne according to package directions, then drain and set aside.
2. In a large skillet, heat olive oil over medium heat and sauté garlic and red pepper flakes for about 1 minute. Add sun-dried tomatoes and cook another minute.
3. Pour in the broth and cream, stirring until well combined. Simmer for 3 to 4 minutes, then stir in the parmesan until melted and smooth.
4. Add the cooked pasta to the skillet and toss to coat in the sauce. Season with salt, pepper, and fresh basil. Serve warm, garnished with more Parmesan and basil.

Quick Microwave Pasta in a Mug

This clever pasta mug method proves you don’t need a full kitchen to make something comforting. The noodles cook right in the mug before getting stirred with a quick, creamy sauce. It’s perfect for dorm rooms, offices, or nights when even boiling water feels like effort. A fun little trick to tuck into your pasta recipes lineup.

Ingredients

• ½ cup small pasta (elbow, rotini, or penne)
• ½ cup water
• ¼ cup canned tomato sauce
• 1 tablespoon tomato paste
• ¼ teaspoon each of garlic powder, onion powder, and Italian seasoning
• Salt and black pepper, to taste
• 1 tablespoon shredded Parmesan
• ½ teaspoon olive oil

Instructions

1. In a microwave-safe mug, add pasta and water. Microwave for 3½-4 minutes, stirring every minute, until the pasta is tender. Drain any excess water.
2. Stir in tomato sauce, tomato paste, garlic powder, Italian seasoning, onion powder, salt, and pepper. Mix well. Microwave for 30 seconds, then stir in olive oil.
3. Sprinkle with shredded cheese and top with basil. Let it sit for 1 minute, then enjoy warm!

Spicy Sausage and Broccolini Pasta

The heat from the sausage seasons the entire dish, giving this broccolini and sausage pasta a bold, savory backbone without many ingredients. Broccolini adds crunch and color, keeping everything balanced. It comes together quickly in one skillet, which always helps on weeknights. A hearty option that feels rustic and satisfying.

Ingredients

• 12 ounces pasta (rigatoni or orecchiette work well)
• 1 pound broccolini, trimmed
• 2 tablespoons olive oil
• 8 ounces spicy Italian sausage, casings removed
• 3 garlic cloves, minced
• ½ teaspoon red pepper flakes (optional)
• ½ cup reserved pasta water
• ¼ cup grated parmesan cheese, plus more for serving
• Salt and pepper, to taste

Instructions

1. Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions. Reserve ½ cup of the pasta water before draining.
2. In the same pot, blanch the broccolini for 2 minutes, then transfer to an ice bath to stop the cooking. Drain and set aside.
3. Heat olive oil in a large skillet over medium heat. Add the sausage, breaking it into crumbles, and cook until browned and cooked through, about 5-7 minutes.
4. Add the minced garlic and red pepper flakes to the skillet. Sauté for 1 minute, until fragrant.
5. Toss the broccolini into the skillet and cook for 2-3 minutes, until slightly tender and coated in the sausage mixture. Add the cooked pasta and reserved pasta water to the skillet. Stir to combine, allowing the flavors to meld.
6. Sprinkle with parmesan cheese and season with salt and pepper to taste. Serve hot with extra parmesan on top.

3-Ingredient Roasted Red Pepper Pasta

When you want something fast and flavorful, this 3-ingredient roasted red pepper pasta gets it done. The peppers blend into a silky, vibrant sauce that coats the pasta beautifully. It’s proof that pasta recipes don’t need long ingredient lists to taste good. Dinner lands on the table before you can open a delivery app.

Ingredients

• 8 oz spaghetti or linguine
• 1 cup roasted red peppers (jarred or homemade)
• ½ cup heavy cream

Instructions

1. Cook the pasta in salted water according to package directions.
2. Meanwhile, blend roasted red peppers and cream until smooth. Pour the mixture into a skillet and warm over medium heat, seasoning with salt and pepper to taste.
3. Add the cooked pasta and toss to coat, letting it simmer for 1-2 minutes until the sauce thickens slightly. Top with parmesan and basil before serving.

Vegan Red Lentil Pasta In Coconut Curry Sauce

This coconut curry sauce brings warmth and depth to red lentil pasta, creating a dish that feels hearty without being heavy. Each bite gets a mix of creamy coconut and aromatic spices. It’s a great plant-based option to rotate into your pasta nights. The leftovers hold up perfectly for lunch.
Get the recipe: Vegan Red Lentil Pasta.

One-Pot Chicken Chickpea Pasta

Everything cooks together in one pot, allowing the broth to reduce into a light sauce that coats the chicken and chickpea pasta beautifully. The gluten-free pasta holds its shape well and adds a naturally hearty feel without weighing the dish down. It’s the kind of dependable dinner that saves busy evenings and skips the extra cleanup. A simple, satisfying option to keep in your pasta recipe rotation.

Ingredients

• 1 lb chicken breast, cut into thin strips
• 10 oz chickpea pasta
• 2 tablespoons oil
• 1 large onion, chopped
• 1 small carrot, grated
• 2 cloves garlic, minced
• 2 teaspoons Italian seasoning
• ½ teaspoon chili flakes
• 1 red bell pepper sliced
• 2 14-oz canned tomatoes
• 1 tablespoon balsamic vinegar
• 3 cups chicken stock
• 1 cup heavy cream
• ½ cup parmesan cheese
• 3 cups baby spinach, about three large handfuls
• Salt and pepper to taste

Instructions

1. Heat oil in a large pot or skillet over medium-high heat. Add chicken and cook until browned on all sides. Remove chicken from the pan and set aside.
2. Add onion, carrot, garlic, Italian seasoning, and chili flakes to the pot. Cook until the onions soften, about 3 minutes.
3. Add the bell peppers, crushed tomatoes, balsamic vinegar, salt, and pepper. Bring to a simmer and cook for about 10 minutes or until the sauce thickens slightly.
4. Add chickpea pasta and chicken broth to the pot. Bring to a boil, then reduce the heat to low, cover, and simmer according to the pasta package directions. It should take 4-5 minutes.
5. Once the pasta is almost cooked, add in heavy cream and Parmesan cheese. Return the browned chicken to the pot and mix well. Let it simmer for 2-3 minutes or until the pasta and chicken are fully cooked.
6. Add spinach and cook until wilted. Turn off the heat and serve.

Your Pasta Recipes Questions Answered