One Pot Chili Cheese Pasta.
YOU GUYS. We must discuss this one pot pasta.
YES. One pot. Everything can be made in one pot. It’s delicious. Unreal.
If I told you how many times I’ve made this over the last six months? You won’t even believe me. It might come in there around 20. 20 freaking times. Isn’t that nuts?!
Also. Huge news: Eddie doesn’t love this. I can’t even believe it, because it is SO good. This was only one of my two cravings during pregnancy after I made it for the first time. The second craving was a Pittsburgh-style salad with French fries on it (ew gross or amazing?). And the love for this has stayed put.
I started making a version of this while pregnant – Amy’s easy chili mac. Before that, I probably wouldn’t have even been interested in a recipe like this. Pregnancy does weird things to you. And it was so good… but I realized that I could do without the beans AND pasta (even though I do love beans in chili) and then eventually, wondered if everything could be made in ONE pot.
That’s how we got here.
But anyhooooo, back to why Eddie doesn’t like this. It’s not that he doesn’t LIKE this. He does LIKE it. He thinks it’s okay. I’m just being dramatic. But it’s really all my own fault why he’s not bananas over it like I am.
When I first made it months ago, I texted him and said that I had made a chili pasta for dinner. He took that to mean that I made chili AND pasta… and he thought he was going to be able to spoon chili OVER his pasta. And that was that.
Ever since? He can’t get into this one pot pasta. It’s not what he calls “chili pasta.” So the whole recipe is ruined (ruined!) for him.
Whomp whomp.
For the record, chili over pasta is just… okay in my eyes. I find it almost bland, so the only way you’d even find me eating something like that is with copious amounts of cheese stirred in. Sort of like this!
Exactly like this actually.
Also, during a very low moment of my life (like two weeks ago when I was sleep deprived), I didn’t eat this like a normal person. I SCOOPED IT OUT OF THE BOWL WITH TORTILLA CHIPS.
That basically means that I ate pasta nachos. I scooped up pasta with tortilla chips. WTF is wrong with me. (Besides nothing, because that’s delicious?)
I have wanted to make another one pot pasta for AGES. I made this mushroom swiss chard version back when Max was born and it is a true favorite. I’m still amazed that you can toss all this junk (especially the dry pasta!) in a pot and have it come out as an actual meal. Whaaaaat. It’s just mind blowing.
It’s truly the ultimate comfort food. I adore it. It doesn’t take very long and it’s super flavorful. I also usually use whole wheat elbow noodles but I had these cute macaroni noodles from Trader Joe’s leftover from Christmas. Fun to make too!
Freaking.love.it.
Take a peek at my video for one pot chili pasta!
One Pot Chili Cheese Pasta
Ingredients
- 1 tablespoon olive oil
- 1 sweet onion diced
- 2 garlic cloves. minced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 pound lean ground beef I used 93% lean
- 2 tablespoons tomato paste
- 1 tablespoon chili powder
- 2 teaspoons smoked paprika
- ½ teaspoon ground cumin
- 1 14 ounce can fire roasted tomatoes
- 1 4-ounce can diced green chiles
- 2 1/2 cups low-sodium beef or chicken stock or water! any liquid, really
- 8 ounces elbow noodles I like whole wheat ones!
- 6 ounces white cheddar cheese freshly grated
- 3 green onions thinly sliced
- sour cream for serving
Instructions
- Heat a large pot over medium-low heat and add the olive oil. Stir in the onion, garlic, salt and pepper. Cook until the onions soften, about 5 minutes. Add the ground beef, breaking it apart with a wooden spoon. Cook, stirring often, until the beef is browned, about 6 to 8 minutes. At this time I like to keep breaking the beef apart. I also occasionally increase the heat in order to cook off some of the fat from the beef.
- Once the beef is browned, stir in the tomato paste, chili powder, paprika and cumin. Cook for another 5 minutes, stirring often. Pour in the tomatoes, green chiles and stock (or water). Add in the pasta. Bring the mixture to a simmer, then cover the pot and cook for 10 to 15 minutes, stirring occasionally. The pasta should absorb all the liquid and plump up! You don't want the heat too high, because the pasta can stick on the bottom. If it needs a few more minutes, keep the pot covered.
- Once the pasta is cooked and the liquid has been absorbed, stir in the cheddar cheese. Taste and season additionally if needed.
- Serve immediately with sliced green onions and if you're really feeling it, sour cream for serving.
Notes
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67 Comments on “One Pot Chili Cheese Pasta.”
This sounds SO good. I love the one pot pan method. I so rarely get to do it!. BTW, pasta nachos sounds awesome. It should be the next big thing. Plus aren’t you supposed to have tortilla chips with chili?! Plus ALL the cheese please. Can’t wait to try it.
you are so right! :)
Hi there,
I was wondering how well this recipe keeps? Could leftovers be served throughout throughout the week or does it become too stodgy? Thanks in advance.
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Can’t wait to try this!
(Friendly note that your instructions don’t mention when to add the pasta.) :)
omg i’m braindead! haha sorry about that – thanks stacy! i fixed it. :)
You’re only a liiiiiiiiitle bit busy ;) Mom brain is real!!!!
hahaha thank you for understanding!
I made this the other night….SO GOOD! Cannot wait to make it again and include the green chilies I forgot. YUM!!
I actually have everything in my fridge + pantry to make this so clearly it’s a sign? A big ol’ bowl full of this and a Mr. Robot binge is 100% happening this weekend
love that! i hope you try it!
OOOhh, I’m in my first trimester currently and nothing sounds good, but this sounds good! Going to try it this weekend! Thanks!
congrats bethany!
This sounds SO good! I totally agree that chili Mac w/beans is just too much. My husband is the same way- if something isn’t the way he thinks it will be when I tell him about it he’s not fully into it. Men are so weird!
seriously!
This looks so good, I can never say no to pasta! Thanks for sharing <3
https://www.myblackcloset.com/
thanks kay!
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This looks amazing! I am definitely adding it to the list. It also reminds me of the other Amy’s Chili Mac (which I keep in the work freezer for emergencies).
https://amys.com/our-foods/chili-mac-bowl
oh i’ve never tried that! i used to love amy’s freezer burritos and have been meaning to grab a few!
Yes! I’m all about the one pot pastas! The flavor of the noodles is so much better. I’m with you on pasta nachos! I also love to just crumble up chips and put them on top of something like this.
LOVE that idea!
This is a childhood favorite!!! Yum! Also, my family doesnt go for this sort of thing either! Weirdos!!
thanks jenna! xo
Cincinnati chili- such as Skyline chili over pasta- is anything but bland- try it! Very different with deep earthy flavors heavy on the allspice…. I am from New Orleans -chili never went on top of pasta but….. it really does work and when you have the combo- topped with cheese and onions (skip the beans- or not) and sometimes sour cream- you will not say bland to chili on pasta!! I think Eddie might like it too!!!
Eddie..do you know how many men would love to come home to anything homemade?? Come on now son!! :)
This pasta dish is interesting and healthy.
Yum! Reminds me of my mom’s goulash recipe.. sans the green chili’s!
Looks delish! I think I’ll give it a try in the slow cooker though – on the stove up to the “add pasta” step, then toss it all in the slow cooker and leave it be. Shouldn’t have to worry about the pasta sticking to the bottom of the pan either ;)
Thanks for the inspo!
May I ask where you find ridged whole wheat elbow Macaroni? My grocery store doesn’t have ridged or whole wheat. Thanks
Hi Jessica, As someone who, for medical reasons I cannot eat any pasta, by choice I do not eat mushrooms. Could you suggest a couple of substitutes? I love your recipes and I thank you for all you do. Take care…
Both my kids devoured this dish. Which NEVER happens with a 3 and 1 year old. Thanks!!
Just made this. So quick; thanks for sharing!
I made this last night and it is delicious! I have leftovers for lunch today and tomorrow! Yum!
I made this last night and the whole family loved. Was delicious!
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Delicious! I accidentally added an extra tablespoon of chili powder but my husband and I both thought it was really tasty. I will definitely make again!
It’s like the One-Pan Enchilada Pasta from No. 2 Pencil that I fell in love with years ago. Piled with green onions, olives, avocado chunks and sour cream. It’s just so hearty and good! Can’t wait to try this!
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Hi Jessica – Can you provide the nutritional details for this dish?
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I made this the other night and it was absolutely delicious!! My husband loved it. The flavors, the textures, everything was incredible. I’m having the leftovers tonight, so any advice on reheating is appreciated! Thanks so much for sharing such a delicious (and easyyyyy) meal!
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Just made this today and it’s amazing!! Gooey and comforting!! Substituted real meat with Morningstar crumbles and added a can of red bean. It was as little hot for me, but only barely. Next time, I’ll reduce chili powder by a bit. Going to add this to my weekly lunch rotation!! Thank you :)
One of your best recipes ever! I was able to speed cook it in just over 30 minutes (while feeding a toddler), turned out perfect, barely any dishes. Thank you for providing amazing, quick meals!
pasta is very very delicious recipe: https://www.sooperchef.pk/penne-pasta-recipe/
I needed this right now, thank you. I cut the Chili powder way down and used regular paprika bc my family is heat-phobic, and I had to use jarred and rinsed jalapeños bc I live in Central Europe, but it still has a nice heat. Crunched some plain Doritos on top and am quietly inhaling this bowl of comfort. So easy, so good. x
We love this recipe! I have made a vegetarian version with black beans also. I leave out the smoked paprika and green chiles to make it more friendly for my toddler. Sometimes will add a drained/rinsed can of Ro-Tel instead.
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You had me at one pot, those are the best kind of meals.
One pot dinners are the best! This is so easy and so good for busy weeknights.
The perfect dinner for me and my husband tonight! Thanks for this recipe.
This is basically a flavor AND comfort explosion in one. Love!
The best weeknight dinner- yum!
I could eat this everyday and never get tired of it.
I haven’t had this in so long! You just brought back a lot of great memories.
I happened to have everything to make this the other night…however I didn’t have enough ‘regular’ pasta. So I decided to use up some random veggie pasta and red lentil pasta (Trader Joe’s). Basically, I made a healthy version, subbing ground turkey for ground beef. It was quite delish!
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I stumbled upon this recipe on your blog, and thought it would be a perfect dish for our weather here in the U.P. of Michigan. We’ve had a glorious summer, 4 months of warm, sunniness (?) but it suddenly is definitely fall, with 34 degrees this morning. Hence the search for comfort food. And boy, is this comfort food! Favorite for sure. Used a block of Black Creek Cheddar with notes of Gruyere. Nailed it!
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Made it this evening and it was delicious! My only change would be to make it spicier, either by adding more chili powder or using a can of diced jalapenos instead of diced green chiles, which aren’t very hot. I also would never have believed it, but sour cream on top in addition to the green onions was great.