Creamy One Pot Spaghetti with Meatballs

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Creamy One Pot Spaghetti with Meatballs

Looking for a cozy, crowd-pleasing dinner with minimal cleanup? This Creamy One Pot Spaghetti with Meatballs is a dream come true. It’s rich, flavorful, and comes together in just one pot—no need to juggle pans or strain pasta. Tender spaghetti simmers in a savory marinara-tomato broth, then gets stirred with cream cheese and Parmesan for the ultimate creamy finish. Top it off with juicy meatballs, and you’ve got a dish the whole family will love.

Why You’ll Love This Recipe

  • One pot wonder – Everything cooks in the same pot, saving time and dishes.
  • Creamy and comforting – Cream cheese and Parmesan bring luxurious richness.
  • Family-friendly – A guaranteed hit with kids and adults alike.
  • Customizable – Use homemade or store-bought meatballs, and tweak the sauce to your liking.

Ingredients

For the Pasta:

  • 1 tablespoon olive oil
  • 1/2 cup chopped yellow onion
  • 2 cloves garlic, minced
  • 1 tablespoon Italian seasoning
  • 2 1/2 cups chicken broth (or beef broth)
  • 1 cup marinara sauce (homemade or store-bought)
  • 1 (8 oz) can plain tomato sauce
  • 12 oz thin spaghetti (or regular spaghetti, adjust liquid as needed)

For the Creamy Finish:

  • 4 oz cream cheese, softened and cubed
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper, to taste

For Serving:

  • 16–20 cooked meatballs (frozen, store-bought, or homemade)
  • Fresh chopped parsley and extra Parmesan, optional

Instructions

1. Sauté the Aromatics

Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and sauté until soft, about 5 minutes. Add the garlic during the last minute and cook until fragrant.

2. Build the Base

Stir in the Italian seasoning, chicken broth, marinara sauce, and tomato sauce. Mix well to combine.

3. Add the Pasta

Add the spaghetti, gently pushing it down so it’s mostly submerged in the liquid. Stir often for the first few minutes until the noodles soften enough to fit fully in the pot.

4. Simmer Until Al Dente

Cover the pot and cook over medium-low heat for 15–20 minutes, stirring every few minutes to prevent sticking. Cook until the pasta is tender and most of the liquid has been absorbed.

5. Make It Creamy

Add the cream cheese and grated Parmesan to the pot. Stir until both are fully melted and incorporated into the sauce. Taste and season with salt and pepper as needed.

6. Add Meatballs & Serve

Top the creamy spaghetti with warm meatballs and garnish with fresh parsley and a sprinkle of Parmesan. Serve hot!

Tips for Success

  • Not saucy enough? Add more broth or marinara if you’d like a saucier consistency.
  • Cream cheese note: Greek-style cream cheese works well but traditional cream cheese is more accessible and just as creamy.
  • Pasta alternatives: If using regular spaghetti or a different shape, you may need to add extra liquid and adjust the cook time.
  • Extra flavor: A pinch of crushed red pepper or fresh basil can elevate the flavor.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 3–4 days.

To Reheat:

  • Add a splash of water or broth to loosen the sauce.
  • Reheat gently on the stovetop or in the microwave until warmed through.

Suggested Pairings

  • Cheesy Garlic Bread or soft dinner rolls
  • Simple Garden Salad with balsamic vinaigrette
  • Steamed or Roasted Veggies like broccoli or green beans

Frequently Asked Questions

Can I make this without meatballs?
Yes! The creamy pasta is delicious on its own or can be paired with grilled chicken, roasted vegetables, or left vegetarian.

Can I make this ahead?
You can prep the meatballs and even sauté the aromatics ahead of time. Assemble and cook the dish fresh for best texture.

What’s the best type of spaghetti to use?
Thin spaghetti works best as it cooks quickly and absorbs flavor well. Adjust liquid for thicker pasta.

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