Let me guess – it’s 6 PM, you’re staring into the abyss of your fridge, and the kids are asking “what’s for dinner?” for the third time in ten minutes. Been there, done that, bought the takeout menu collection. But here’s the thing: you don’t need to order pizza again when you can whip up these incredible Weeknight Pasta Squiggles in less time than it takes for delivery to show up.
I stumbled onto this recipe during one of those chaotic Wednesday nights when I had approximately zero energy and even less inspiration. What started as a “throw whatever’s in the pantry together” moment became our family’s most-requested dinner. The best part? It uses those fun squiggly pasta shapes (rotini, fusilli, whatever you call them) that actually grab onto all the delicious sauce, making every bite absolutely perfect.
Why You’ll Love These Pasta Squiggles
• Lightning fast – Seriously, 20 minutes from start to finish, including boiling water • One-pot wonder – Less dishes means more time for Netflix (or homework help, if you’re feeling responsible) • Kid-approved – Even picky eaters can’t resist those fun spirals covered in cheesy goodness • Pantry-friendly – Uses ingredients you probably already have hanging around • Endlessly customizable – Throw in whatever veggies or protein you’ve got on hand
Ingredients
For the Pasta:
- 1 lb (450g) rotini or fusilli pasta (the squigglier, the better!)
- 2 tablespoons olive oil
- 1 medium onion, diced (about 1 cup)
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 2 cups (480ml) chicken broth
- 1 can (14.5 oz/400g) diced tomatoes, drained
- 1 cup (240ml) heavy cream
- 1½ cups (150g) freshly grated Parmesan cheese
- 2 teaspoons Italian seasoning
- 1 teaspoon smoked paprika
- ½ teaspoon red pepper flakes (optional, but recommended)
- Salt and black pepper to taste
- ¼ cup fresh basil, chopped (or 2 tsp dried)
Optional Add-Ins:
- 1 lb (450g) cooked chicken, diced
- 1 cup frozen peas
- ½ cup sun-dried tomatoes, chopped
- 4 strips bacon, cooked and crumbled
Equipment You’ll Need
- Large, heavy-bottomed pot or Dutch oven
- Wooden spoon
- Cheese grater (trust me, pre-shredded just isn’t the same)
- Measuring cups and spoons
Step-by-Step Instructions
- Heat things up. In your large pot, heat the olive oil over medium-high heat. You want it nice and shimmery but not smoking – we’re not trying to set off the smoke alarm tonight.
- Build the flavor base. Add the diced onion and cook for 3-4 minutes until it starts to soften. Toss in the bell pepper and cook for another 2 minutes. Now add that minced garlic and cook for just 30 seconds until fragrant. Don’t let it burn or you’ll be starting over!
- Add the liquids. Pour in the chicken broth and diced tomatoes. Bring this mixture to a boil – it should take about 2-3 minutes.
- Pasta time! Add the uncooked pasta directly to the pot. I know it seems weird, but trust the process. Stir everything together and let it cook for about 10-12 minutes, stirring occasionally. The pasta should be al dente and most of the liquid absorbed.
- Make it creamy. Lower the heat to medium-low and slowly stir in the heavy cream. Add the Italian seasoning, smoked paprika, and red pepper flakes if you’re using them. Season with salt and pepper – taste as you go!
- Cheese, please. Remove the pot from heat and gradually stir in the Parmesan cheese. It should melt beautifully and create this amazing creamy coating on all those pasta squiggles.
- Final touches. Stir in the fresh basil and any optional add-ins you’re using. Let everything sit for 2-3 minutes to thicken up slightly before serving.
Substitutions and Variations
Gluten-Free: Use your favorite gluten-free pasta, but you might need to add an extra ½ cup of broth since GF pasta absorbs liquid differently.
Dairy-Free: Swap the heavy cream for full-fat coconut milk and use nutritional yeast instead of Parmesan (about ½ cup).
Lighter Version: Replace heavy cream with half-and-half or even whole milk, though you’ll lose some richness.
Protein Power-Ups:
- Chicken Delight: Add rotisserie chicken in the last 2 minutes
- Bacon Lovers: Crispy bacon bits make everything better
- Veggie Supreme: Throw in zucchini, mushrooms, or spinach with the bell peppers
Different Pasta Shapes: While squiggles are the star here, penne, shells, or even bow ties work great too. Just adjust cooking time according to package directions.
Pro Tips and Common Mistakes to Avoid
Don’t skip the pasta water absorption step. This one-pot method works because the pasta releases starch directly into the cooking liquid, creating a naturally creamy sauce. If you drain the pasta separately, you’ll miss out on all that good stuff.
Taste and adjust seasoning. Every brand of broth and tomatoes has different salt levels. Start conservative and build up – you can always add more, but you can’t take it away.
Low heat for the cream. Once you add the cream, keep the heat low. High heat can cause the cream to curdle, and nobody wants chunky pasta sauce (unless it’s supposed to be chunky).
Fresh Parmesan is non-negotiable. Pre-shredded cheese has anti-caking agents that prevent it from melting smoothly. Spend the extra two minutes grating fresh – your taste buds will thank you.
Save some pasta cooking liquid. Before you finish, scoop out a cup of that starchy cooking liquid. If your sauce seems too thick, a splash of this liquid will loosen it up perfectly.
Make-Ahead, Storage, and Reheating
Make-Ahead: You can prep all your vegetables and measure out ingredients up to a day ahead. Store everything in the fridge and dinner assembly becomes even faster.
Storage: Leftovers keep in the refrigerator for up to 4 days in airtight containers. The sauce will thicken up quite a bit as it cools – totally normal!
Freezing: This dish freezes okay for up to 2 months, but cream sauces can sometimes separate when thawed. If that happens, just stir in a splash of milk or broth while reheating.
Reheating: Add a splash of milk, cream, or broth to loosen things up, then reheat gently on the stovetop over medium-low heat, stirring frequently. Microwave works in a pinch – just use 30-second intervals and stir between each one.
Serving Suggestions
These pasta squiggles are pretty much a complete meal on their own, but if you want to round things out, try serving with:
Simple side salad – Something fresh and crunchy is perfect with all that creamy richness. A basic mixed greens salad with vinaigrette cuts through the richness nicely.
Garlic bread – Because carbs on carbs is sometimes exactly what you need. Store-bought works fine, or if you’re feeling fancy, brush some French bread with garlic butter and pop it in the oven for 5 minutes.
Roasted vegetables – Broccoli, Brussels sprouts, or asparagus add some color and nutrition to the plate.
The leftovers also make incredible lunch the next day. Some people even eat it cold (don’t judge), but I’m team reheat-it-properly all the way.
Approximate Nutrition (Per Serving, Makes 6 servings)
- Calories: 485
- Protein: 18g
- Carbohydrates: 58g
- Fat: 20g
- Fiber: 3g
- Sodium: 680mg
Note: Nutrition values are estimates and will vary based on specific ingredients and add-ins used.
Frequently Asked Questions
Can I use a different type of pasta? A: Absolutely! The “squiggles” are just my favorite because they hold onto the sauce so well. Penne, shells, or rigatoni all work great. Just follow the package cooking times.
What if I don’t have heavy cream? A: Half-and-half works, though the sauce won’t be quite as rich. In a pinch, you can even use whole milk, but add it gradually and don’t let it boil or it might curdle.
My sauce turned out too thick/thin. Help! A: Too thick? Stir in some of that reserved pasta cooking liquid or a splash of broth. Too thin? Let it simmer uncovered for a few more minutes, or stir in extra grated cheese.
Can I make this vegetarian? A: Of course! Just swap the chicken broth for vegetable broth. The rest of the recipe stays exactly the same.
How do I know when the pasta is done? A: It should be tender but still have a slight bite to it (al dente). Most of the liquid should be absorbed, but it should still look saucy, not dry.
Printable Recipe Card
Weeknight Pasta Squiggles
Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes | Serves: 6
Ingredients:
- 1 lb rotini pasta
- 2 tbsp olive oil
- 1 medium onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 2 cups chicken broth
- 1 can (14.5 oz) diced tomatoes, drained
- 1 cup heavy cream
- 1½ cups fresh Parmesan cheese, grated
- 2 tsp Italian seasoning
- 1 tsp smoked paprika
- ½ tsp red pepper flakes (optional)
- ¼ cup fresh basil, chopped
- Salt and pepper to taste
Instructions:
- Heat olive oil in large pot over medium-high heat
- Cook onion 3-4 minutes, add bell pepper 2 minutes, add garlic 30 seconds
- Add broth and tomatoes, bring to boil
- Add uncooked pasta, cook 10-12 minutes, stirring occasionally
- Reduce heat to medium-low, stir in cream and seasonings
- Remove from heat, stir in Parmesan and basil
- Let rest 2-3 minutes before serving
Storage: Refrigerate up to 4 days, freeze up to 2 months
There you have it – dinner sorted with minimal fuss and maximum flavor! This recipe has seriously saved my weeknight sanity more times than I can count. FYI, it’s also great for impressing guests who don’t need to know how ridiculously easy it was to make. :/ Your secret’s safe with me!
Weeknight Pasta Squiggles
Equipment
- Large pot or Dutch oven
- Wooden spoon
- Cheese grater
- Measuring cups and spoons
Ingredients
- 1 lb rotini or fusilli pasta
- 2 tbsp olive oil
- 1 cup onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 2 cups chicken broth
- 1 can (14.5 oz) diced tomatoes, drained
- 1 cup heavy cream
- 1.5 cups Parmesan cheese, freshly grated
- 2 tsp Italian seasoning
- 1 tsp smoked paprika
- 0.5 tsp red pepper flakes (optional)
- 0.25 cup fresh basil, chopped (or 2 tsp dried)
- salt and black pepper to taste
- 1 lb cooked chicken, diced (optional)
- 1 cup frozen peas (optional)
- 0.5 cup sun-dried tomatoes, chopped (optional)
- 4 strips bacon, cooked and crumbled (optional)
Instructions
- Heat olive oil in a large pot over medium-high until shimmering.
- Add onion; cook 3–4 minutes. Add bell pepper; cook 2 minutes. Stir in garlic; cook 30 seconds.
- Pour in chicken broth and diced tomatoes. Bring to a boil, about 2–3 minutes.
- Add pasta directly to the pot. Stir and cook 10–12 minutes, until al dente and liquid mostly absorbed.
- Lower heat; stir in cream, Italian seasoning, smoked paprika, red pepper flakes, salt, and pepper.
- Remove from heat; gradually stir in Parmesan until melted and creamy.
- Stir in fresh basil and any add-ins. Let sit 2–3 minutes to thicken before serving.
