12 Delicious Souper Skillet Pasta Recipes

Feeling the chill in the air or just craving something hearty and satisfying? You’re in luck! Our roundup of 12 Delicious Souper Skillet Pasta Recipes is here to save your dinner plans. From creamy classics to zesty new favorites, these one-pan wonders promise minimal cleanup and maximum flavor. Perfect for busy weeknights or lazy weekends, let’s dive into these comforting dishes that’ll have everyone asking for seconds!

Cheesy Bacon Souper Skillet Pasta

Kickstart your culinary adventure with this dish that’s like a cozy blanket for your taste buds, blending the irresistible duo of cheese and bacon into a pasta that’s downright soul-satisfying. Perfect for those nights when you’re craving something hearty without the hassle, this recipe is your ticket to flavor town.

Ingredients

• 8 oz of your favorite pasta (because life’s too short for boring noodles)
• 6 slices of bacon, chopped (for that crispy, smoky goodness)
• 2 cups of shredded cheddar cheese (the more, the merrier)
• 1 cup of heavy cream (a splash of luxury)
• 1/2 cup of chicken broth (for a little depth)
• 2 cloves of garlic, minced (because garlic makes everything better)
• 1 tbsp of olive oil (to get things slick)
• A pinch of salt and pepper (to dance on your palate)

Instructions

1. Grab a large skillet and heat that olive oil over medium heat. Toss in the bacon and cook until it’s as crispy as your attitude on a Monday morning, about 5 minutes.
2. Add the minced garlic to the skillet and sauté for about 30 seconds, just until it’s fragrant enough to make your neighbors jealous.
3. Pour in the chicken broth and heavy cream, stirring to combine. Let it simmer for 2 minutes, allowing the flavors to mingle like guests at a dinner party.
4. Stir in the cooked pasta and half of the cheddar cheese, mixing until the pasta is evenly coated and the cheese starts to melt into gooey perfection.
5. Sprinkle the remaining cheese on top, then cover the skillet for 2 minutes, just enough time for the cheese to melt into a velvety blanket over your pasta.
6. Season with a pinch of salt and pepper, because even the best dishes need a little pep talk.

Absolute bliss is what you’ll find in every forkful of this Cheesy Bacon Souper Skillet Pasta, with its creamy texture and smoky bacon bits playing the lead roles. Serve it straight from the skillet for that ‘I just whipped this up’ charm, or pair it with a crisp salad to pretend you’re being healthy.

Garlic Butter Shrimp Souper Skillet Pasta

Alright, let’s dive into this garlicky, buttery, shrimp-packed pasta that’s about to become your weeknight hero. It’s the kind of dish that makes you feel like a gourmet chef without having to put on pants (we’ve all been there).

Ingredients

• 1 pound of shrimp, because we’re not messing around
• 8 ounces of pasta, whatever shape makes you happy
• 4 tablespoons of butter, divided (because butter makes everything better)
• 4 cloves of garlic, minced (or more, we don’t judge)
• A splash of white wine, for the pasta and the chef
• 1 cup of chicken broth, for that depth of flavor
• A couple of tablespoons of lemon juice, to brighten things up
• Salt and pepper, to season like you mean it
• A handful of parsley, chopped, for that pop of color

Instructions

1. Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Tip: Save a cup of pasta water before draining; it’s liquid gold for sauces.
2. While the pasta cooks, heat 2 tablespoons of butter in a large skillet over medium heat. Add the shrimp, season with salt and pepper, and cook until pink, about 2 minutes per side. Remove and set aside.
3. In the same skillet, add the remaining butter and garlic. Cook until fragrant, about 30 seconds. Tip: Don’t let the garlic brown, or it’ll turn bitter.
4. Pour in the white wine and let it simmer for a minute to cook off the alcohol. Add the chicken broth and lemon juice, and bring to a simmer.
5. Add the cooked pasta and shrimp back to the skillet, tossing everything together. If it’s too thick, add a splash of the reserved pasta water to loosen it up. Tip: This is where the magic happens, so toss with confidence.
6. Finish with a sprinkle of parsley and give it one final toss. Serve immediately.

Unbelievably creamy with a punch of garlic and a hint of lemon, this pasta is a flavor explosion. Serve it straight from the skillet for that ‘I just whipped this up’ vibe, or plate it fancy with an extra sprinkle of parsley and a lemon wedge on the side for Instagram glory.

Spicy Sausage and Peppers Souper Skillet Pasta

Alright, let’s dive into a dish that’s as fun to make as it is to eat—imagine all the bold flavors of a summer BBQ cozying up in a skillet with pasta. It’s the kind of meal that’ll have you doing a little happy dance with every bite.

Ingredients

• 1 lb of spicy Italian sausage, because we’re here for a good time, not a long time
• 2 cups of penne pasta, uncooked—this is your canvas
• A splash of olive oil, just enough to make the pan happy
• A couple of bell peppers, sliced into strips—rainbow colors for extra joy
• 1 small onion, diced, because every great story starts with an onion
• 2 cloves of garlic, minced—measure with your heart
• A pinch of red pepper flakes, for those who like to live dangerously
• 1 can (14.5 oz) of diced tomatoes, with their juices—no draining, we’re not monsters
• A handful of fresh basil, torn, because we’re fancy like that
• Salt and pepper, to whisper sweet nothings to your dish

Instructions

1. Heat a large skillet over medium heat and add that splash of olive oil. Let it get friendly with the pan for a minute.
2. Add the spicy Italian sausage, breaking it up with a spoon as it cooks. Brown it until it’s no longer pink, about 5-7 minutes. Tip: Don’t overcrowd the pan, or you’ll steam the sausage instead of browning it.
3. Toss in the onions and bell peppers, stirring occasionally until they start to soften, about 5 minutes. Tip: This is when your kitchen starts smelling like a dream.
4. Stir in the garlic and red pepper flakes, cooking just until fragrant, about 30 seconds. Tip: Garlic burns faster than your last relationship, so keep an eye on it.
5. Pour in the diced tomatoes with their juices and bring the mixture to a simmer. Let it bubble away for about 10 minutes, stirring occasionally.
6. Meanwhile, cook the penne pasta according to the package directions until al dente. Drain it, but save a cup of pasta water—just in case.
7. Add the cooked pasta to the skillet, tossing everything together. If it’s looking a bit dry, splash in some of that reserved pasta water to loosen it up.
8. Finish with the torn basil and a final seasoning of salt and pepper. Give it one last toss.

This dish is a riot of textures—tender pasta, juicy peppers, and that spicy sausage with just the right amount of kick. Serve it straight from the skillet for maximum drama, or top with a little extra basil and a sprinkle of Parmesan if you’re feeling extra.

Creamy Mushroom Souper Skillet Pasta

Craving something that’s cozy, creamy, and packed with umami? Look no further than this dreamy skillet pasta that’s here to hug your taste buds with every forkful.

Ingredients

• 8 oz of your favorite pasta (because life’s too short for boring noodles)
• A couple of tablespoons of olive oil (for that slick, non-stick magic)
• A splash of heavy cream (the secret to lush, velvety sauce)
• 1 cup of sliced mushrooms (the more, the merrier)
• 2 cloves of garlic, minced (for a little kick)
• A pinch of salt and pepper (to make everything pop)
• A handful of grated Parmesan (because cheese is life)
• A sprinkle of fresh parsley (for that Instagram-worthy finish)

Instructions

1. Boil the pasta in salted water until al dente, about 8-10 minutes, then drain and set aside. Tip: Save a cup of pasta water for adjusting sauce consistency later.
2. Heat olive oil in a large skillet over medium heat, then toss in the mushrooms. Cook until they’re golden and have released their juices, about 5 minutes.
3. Add the minced garlic to the skillet, stirring for about 30 seconds until fragrant. Tip: Don’t let the garlic burn, or it’ll turn bitter.
4. Pour in the heavy cream, stirring gently to combine with the mushrooms and garlic. Let it simmer for 2 minutes to thicken slightly.
5. Toss the cooked pasta into the skillet, mixing well to coat every strand in that creamy goodness. Tip: If the sauce is too thick, loosen it with a bit of the reserved pasta water.
6. Season with salt and pepper, then sprinkle with Parmesan and parsley before serving.

Lusciously creamy with a earthy depth from the mushrooms, this pasta is a weeknight hero. Serve it straight from the skillet for that rustic, ‘no-fuss’ vibe, or plate it up fancy with an extra Parmesan shower on top.

Sun-Dried Tomato and Spinach Souper Skillet Pasta

Zesty and zippy, this dish is like a summer vacation in your mouth—no sunscreen required! Imagine twirling your fork into a vibrant, saucy pasta that’s packed with the bold flavors of sun-dried tomatoes and the fresh, leafy goodness of spinach. It’s the kind of meal that makes you want to do a little happy dance in your kitchen.

Ingredients

• 8 oz of your favorite pasta (because life’s too short for boring noodles)
• A generous glug of olive oil (about 2 tbsp)
• 3 cloves of garlic, minced (or more if you’re feeling brave)
• A pinch of red pepper flakes (for that sneaky little kick)
• 1 cup of sun-dried tomatoes, chopped (they’re the MVPs here)
• A couple of handfuls of fresh spinach (about 2 cups)
• A splash of heavy cream (because why not?)
• 1/2 cup of grated Parmesan cheese (the more, the merrier)
• Salt and freshly ground black pepper (to make everything pop)

Instructions

1. Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Tip: Save a cup of pasta water before draining—it’s liquid gold for your sauce!
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes, sautéing for about 1 minute until fragrant. Tip: Don’t let the garlic brown, or it’ll turn bitter—no one wants that.
3. Toss in the sun-dried tomatoes and cook for another 2 minutes, letting them get all cozy with the garlic.
4. Add the spinach to the skillet and stir until just wilted, about 1 minute. Tip: Spinach cooks down a lot, so don’t be shy with it!
5. Pour in the heavy cream and let it simmer for a minute to thicken slightly. Then, stir in the Parmesan until it’s melted and creamy.
6. Drain the pasta and add it to the skillet, tossing everything together. If the sauce is too thick, loosen it with a bit of the reserved pasta water.
7. Season with salt and pepper to taste, and give it one final toss to make sure every noodle is dressed to impress.

Kick back and savor the creamy, tangy, and slightly spicy flavors of this dish. The pasta is perfectly al dente, the sauce clings to every strand, and the sun-dried tomatoes add a chewy, umami-packed punch. Serve it with an extra sprinkle of Parmesan and a side of garlic bread for the ultimate comfort food experience.

Beef and Broccoli Souper Skillet Pasta

Unbelievably easy and outrageously delicious, this Beef and Broccoli Souper Skillet Pasta is your weeknight superhero, swooping in to save the day with minimal fuss and maximum flavor. Imagine tender beef, crisp-tender broccoli, and pasta all cozying up in a rich, savory sauce – it’s like a hug in a bowl!

Ingredients

• 1 lb of flank steak, sliced thin as your patience on a Monday morning
• A couple of cups of broccoli florets, because we’re adults who eat our greens
• 8 oz of your favorite pasta, because life’s too short for bad carbs
• A splash of soy sauce, for that umami kick
• 2 cloves of garlic, minced, because garlic is life
• A glug of olive oil, to keep things slick
• 1 cup of beef broth, for depth that would make the ocean jealous
• A sprinkle of red pepper flakes, for those who like it hot

Instructions

1. Heat a glug of olive oil in a large skillet over medium-high heat until it’s shimmering like a disco ball.
2. Add the thinly sliced flank steak and cook until it’s just shy of your desired doneness, about 3-4 minutes. Tip: Don’t overcrowd the pan, or you’ll steam the beef instead of searing it.
3. Toss in the minced garlic and a sprinkle of red pepper flakes, stirring for about 30 seconds until fragrant – your kitchen should smell amazing right about now.
4. Add the broccoli florets and a splash of soy sauce, stirring to combine. Cook for another 2 minutes, just until the broccoli turns bright green and slightly tender.
5. Pour in the beef broth and bring the mixture to a simmer, scraping up any delicious bits stuck to the bottom of the pan. Tip: Those bits are flavor gold, don’t leave them behind!
6. Stir in the cooked pasta, ensuring everything is well coated in the sauce. Let it all hang out together for a minute or two, allowing the pasta to soak up some of that saucy goodness. Tip: If the sauce seems too thin, let it simmer a bit longer to reduce.

And just like that, you’ve got a dish that’s bursting with bold flavors and textures – the beef is tender, the broccoli has just the right amount of crunch, and the pasta is perfectly sauced. Serve it up in big bowls, maybe with an extra sprinkle of red pepper flakes for the brave, and watch it disappear before your eyes.

Lemon Garlic Chicken Souper Skillet Pasta

Zesty doesn’t even begin to cover it—this Lemon Garlic Chicken Souper Skillet Pasta is like a sunshine-packed, flavor-exploding party in your mouth, and guess what? You’re the VIP guest. Perfect for those nights when you want something fancy but are secretly in your pajamas by 6 PM.

Ingredients

• A couple of boneless, skinless chicken breasts
• A splash of olive oil
• 3 cloves of garlic, minced (because more is always better)
• The zest and juice of 1 lemon (keep the seeds out, unless you’re into that)
• 2 cups of chicken broth (the boxed kind is fine, we’re not judging)
• 1 cup of heavy cream (go big or go home)
• 8 oz of your favorite pasta (the twistier, the better for sauce hugging)
• A handful of fresh parsley, chopped (for that pop of color)
• Salt and pepper (to make everything taste alive)

Instructions

1. Heat a splash of olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts and cook for about 6-7 minutes on each side, or until they’re golden and no longer pink in the middle. Tip: Don’t crowd the pan, or you’ll steam the chicken instead of searing it.
2. Remove the chicken and set aside. In the same skillet, toss in the minced garlic and lemon zest, stirring for about 30 seconds until fragrant. Tip: Garlic burns fast, so keep it moving!
3. Pour in the chicken broth and lemon juice, scraping up any tasty bits stuck to the pan. Let it simmer for about 2 minutes to reduce slightly.
4. Stir in the heavy cream and bring the mixture to a gentle simmer. Add the pasta, making sure it’s submerged in the liquid. Cover and cook for about 10 minutes, stirring occasionally, until the pasta is al dente. Tip: The pasta will absorb the liquid, so if it looks too dry, add a splash more broth.
5. Slice the cooked chicken and add it back to the skillet, tossing everything together. Sprinkle with fresh parsley, salt, and pepper to finish.

Rich, creamy, and bursting with lemon-garlic goodness, this dish is a hug in a bowl. Serve it straight from the skillet for that ‘I meant to do that’ rustic charm, or plate it up fancy with an extra sprinkle of parsley and a lemon wedge on the side. Either way, prepare for compliments.

Pesto and Pea Souper Skillet Pasta

Just when you thought your weeknight dinner routine couldn’t get any more exciting, along comes this Pesto and Pea Souper Skillet Pasta to shake things up. It’s like a hug in a bowl, but with enough green to make you feel virtuous.

Ingredients

• 8 oz of your favorite pasta (because life’s too short for the wrong carbs)
• A couple of tablespoons of olive oil (the good stuff)
• 2 cloves of garlic, minced (or more, we don’t judge)
• A splash of white wine (for the pan, and maybe for you)
• 1 cup of frozen peas (no thawing, because who has time?)
• 1/2 cup of pesto (store-bought is fine, we’re all friends here)
• A handful of grated Parmesan (because cheese is life)
• Salt and pepper (to make everything pop)

Instructions

1. Boil the pasta in salted water until al dente, about 8-10 minutes, then drain and set aside. Tip: Save a cup of pasta water for later, it’s liquid gold.
2. Heat the olive oil in a large skillet over medium heat. Add the garlic and sauté until fragrant, about 30 seconds. Tip: Don’t let the garlic brown, or it’ll turn bitter.
3. Pour in the white wine and let it simmer for a minute to cook off the alcohol. Tip: This step is optional, but highly recommended for flavor.
4. Toss in the peas and cook for another 2 minutes, just until they’re bright green and happy.
5. Stir in the pesto and pasta, adding a splash of the reserved pasta water to loosen the sauce if needed.
6. Finish with a generous sprinkle of Parmesan, salt, and pepper. Give it one final toss to combine everything beautifully.

Rich in flavor and bursting with freshness, this pasta is a dreamy mix of creamy pesto and sweet peas. Serve it straight from the skillet for that ‘I just whipped this up’ charm, or top with extra Parmesan because, well, cheese.

Roasted Red Pepper and Feta Souper Skillet Pasta

Venture into the realm of cozy, one-pan wonders with this dish that’s as easy to make as it is to devour. Perfect for those nights when you’re craving something hearty but haven’t the patience for fussy recipes.

Ingredients

• a couple of red bell peppers, sliced
• a splash of olive oil
• a pinch of salt and pepper
• a handful of crumbled feta cheese
• a cup of your favorite pasta
• a sprinkle of red pepper flakes (if you like it spicy)
• a clove of garlic, minced
• a dash of dried oregano

Instructions

1. Preheat your oven to 400°F because we’re about to get roasting.
2. Toss those sliced red peppers with a splash of olive oil, a pinch of salt, and pepper on a baking sheet. Roast them for about 20 minutes until they’re charred and sweet. Tip: Don’t crowd the pan, or they’ll steam instead of roast.
3. While the peppers are doing their thing, cook your pasta according to the package instructions. Drain it, but save a little pasta water for later—it’s liquid gold for sauces.
4. In a skillet, heat another splash of olive oil over medium heat. Add the minced garlic and a dash of dried oregano, sautéing until fragrant—about 30 seconds. Tip: Keep the garlic moving to avoid bitterness.
5. Add the roasted peppers to the skillet, breaking them up a bit with your spoon. Stir in the cooked pasta, adding a splash of the reserved pasta water to bring everything together.
6. Off the heat, sprinkle the crumbled feta over the top. The residual heat will soften it slightly. Tip: For an extra kick, add a sprinkle of red pepper flakes now.

Creamy, tangy feta meets sweet, smoky peppers in this pasta that’s begging to be served straight from the skillet. Try topping it with fresh basil for a pop of color and freshness that’ll make your taste buds sing.

Thai Peanut Chicken Souper Skillet Pasta

Kick your dinner game up a notch with this Thai Peanut Chicken Souper Skillet Pasta that’s so good, it’ll have your taste buds doing the cha-cha. It’s the perfect mashup of creamy, spicy, and downright delicious, all in one skillet. Let’s get cooking!

Ingredients

• 2 cups of chicken breast, diced into bite-sized pieces
• A splash of olive oil
• A couple of cloves of garlic, minced
• 1 red bell pepper, thinly sliced
• 1 cup of chicken broth
• A generous dollop of creamy peanut butter
• 2 tbsp of soy sauce
• 1 tbsp of honey
• A pinch of red pepper flakes
• 8 oz of your favorite pasta
• A handful of chopped cilantro for garnish

Instructions

1. Heat a splash of olive oil in a large skillet over medium-high heat. Add the diced chicken and cook until no longer pink, about 5-7 minutes. Tip: Don’t overcrowd the skillet to get a nice sear on the chicken.
2. Toss in the minced garlic and sliced red bell pepper, sautéing for another 2 minutes until fragrant.
3. Whisk together the chicken broth, peanut butter, soy sauce, honey, and red pepper flakes in a bowl until smooth. Pour this heavenly mixture over the chicken and veggies.
4. Bring the sauce to a simmer, then reduce the heat to low and let it thicken for about 5 minutes. Tip: Stir occasionally to prevent the peanut butter from sticking to the bottom.
5. Meanwhile, cook the pasta according to package instructions until al dente. Drain and add it directly to the skillet, tossing everything together to coat the pasta in that creamy peanut sauce. Tip: Reserve a bit of pasta water to adjust the sauce consistency if needed.
6. Garnish with chopped cilantro before serving. Serve it up hot and watch it disappear!

Silky pasta coated in a rich, peanutty sauce with just the right kick of spice—this dish is a flavor explosion. Try serving it with a squeeze of lime for an extra zing that’ll make your palate sing.

Vegetable Medley Souper Skillet Pasta

Mmm, imagine a dish that’s like a garden party in your mouth, where every veggie is invited and pasta is the life of the party. That’s our Vegetable Medley Souper Skillet Pasta for you—a riot of colors, textures, and flavors that’ll make your taste buds dance.

Ingredients

• 2 cups of penne pasta (because those little tubes are perfect for holding onto all the good stuff)
• A splash of olive oil (about 2 tbsp, but who’s measuring?)
• A couple of garlic cloves, minced (because garlic makes everything better)
• 1 cup of cherry tomatoes, halved (they’re like little bursts of sunshine)
• 1 zucchini, diced (for that crisp, fresh vibe)
• 1 bell pepper, any color, sliced (the more colorful, the happier the dish)
• A handful of spinach (about 2 cups, but let’s be real, you can never have too much)
• 1/2 cup of vegetable broth (to keep things saucy without being soggy)
• A sprinkle of salt and pepper (to make all those flavors pop)
• A generous shower of grated Parmesan (because cheese is life)

Instructions

1. Boil the penne pasta according to the package instructions until al dente, then drain and set aside. Tip: Save a cup of pasta water for later—it’s liquid gold for adjusting sauce consistency.
2. Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant—just don’t let it turn brown, or it’ll taste bitter.
3. Toss in the cherry tomatoes, zucchini, and bell pepper. Cook for about 5 minutes, stirring occasionally, until the veggies are just tender but still have a bit of crunch.
4. Add the spinach and vegetable broth to the skillet. Stir everything together and let it simmer for 2 minutes until the spinach wilts and the broth reduces slightly.
5. Mix in the cooked pasta, tossing everything together until the pasta is evenly coated with the veggie mixture. If it’s looking a bit dry, add a splash of the reserved pasta water to loosen it up.
6. Season with salt and pepper to taste, then sprinkle with Parmesan cheese right before serving. Tip: Let the cheese melt slightly from the heat of the pasta for maximum gooey goodness.

Wow, what a masterpiece! The pasta is perfectly al dente, the veggies are vibrant and crisp-tender, and the Parmesan adds a salty, umami kick that ties it all together. Serve it straight from the skillet for that rustic, family-style vibe, or plate it up fancy with an extra sprinkle of cheese and a basil leaf on top for Instagram glory.

Alfredo and Bacon Souper Skillet Pasta

Yum, you’re in for a treat with this Alfredo and Bacon Souper Skillet Pasta that’s about to become your weeknight hero. It’s creamy, it’s crispy, and it’s unapologetically indulgent—because sometimes, you just need to pasta-bly drown your sorrows in cheese and bacon.

Ingredients

• 8 oz of your favorite pasta (because life’s too short for the wrong pasta)
• 6 slices of bacon, chopped into bite-sized pieces (aka happiness)
• A splash of olive oil (just enough to make the pan jealous)
• 2 cups of heavy cream (go big or go home)
• 1 cup of grated Parmesan cheese (the more, the merrier)
• A couple of garlic cloves, minced (for that kick)
• Salt and pepper (to make everything right in the world)

Instructions

1. Grab a large skillet and cook the chopped bacon over medium heat until it’s as crispy as your attitude on a Monday morning. Remove and set aside, but leave that glorious bacon fat in the pan.
2. In the same pan, add a splash of olive oil and the minced garlic, sautéing until it’s fragrant—about 30 seconds. Don’t let it burn, or you’ll have to start over, and we both know patience isn’t your strong suit.
3. Pour in the heavy cream and bring it to a gentle simmer. Let it thicken slightly, about 3 minutes, stirring occasionally. This is where the magic starts.
4. Stir in the grated Parmesan cheese until it’s melted and the sauce is smoother than your pickup lines. Season with salt and pepper, but remember, the bacon is salty, so maybe go easy.
5. Add the cooked pasta and crispy bacon to the sauce, tossing everything together like you’re mixing the playlist for your next party. Serve immediately, because patience is overrated.

Wow, what a dish! The pasta is luxuriously creamy with just the right amount of crunch from the bacon. Try serving it with a sprinkle of extra Parmesan and a side of garlic bread for the ultimate comfort food experience.

Conclusion

Brimming with flavor and simplicity, our roundup of 12 Souper Skillet Pasta Recipes is your ticket to quick, comforting meals. Whether you’re craving creamy, spicy, or hearty, there’s a dish here to delight. We’d love to hear which recipe wins your heart—drop a comment below! Don’t forget to share the love by pinning your favorites on Pinterest. Happy cooking!