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Creamy salmon pasta with flaky salmon and pasta coated in parmesan sauce
Isaac blogger

One-Pot Creamy Salmon Pasta

A creamy one-pot salmon pasta made with tender salmon, Parmesan cream sauce, and pasta cooked directly in the sauce for rich flavor and easy cleanup.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: dinner
Cuisine: Italian-American Inspired
Calories:
Ingredients Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1½ cups heavy cream
  • 1 cup chicken broth
  • 1 tsp Italian seasoning
  • ½ tsp salt (adjust to taste)
  • ½ tsp black pepper
  • 8 oz pasta (penne, rotini, or fettuccine)
  • 1 cup cooked salmon, flaked (fresh, canned, or leftover)
  • ½ cup grated Parmesan cheese
  • 1 cup fresh spinach (optional)
  • 1 tbsp lemon juice
  • Fresh parsley (optional)

Method
 

  1. Before You Begin:
  2. Preheat and prepare your cookware as needed. Cooking times and results may vary depending on your equipment and ingredients.
  3. Sauté Aromatics
  4. Heat olive oil in a large pot over medium heat. Cook onion until softened, then add garlic and cook briefly until fragrant.
  5. Build the Sauce
  6. Add cream, broth, Italian seasoning, salt, and pepper. Stir and bring to a gentle simmer.
  7. Cook Pasta
  8. Add dry pasta directly to the pot. Simmer uncovered for about 10–12 minutes, stirring occasionally, until the pasta is tender and the sauce thickens.
  9. Add Salmon and Cheese
  10. Reduce heat to low. Gently fold in salmon, Parmesan, and spinach if using. Cook gently until the salmon is heated through and the cheese is fully melted. If using previously cooked salmon, warm it until hot throughout.
  11. Finish
  12. Remove from heat, stir in lemon juice, adjust seasoning, and serve warm.

Notes

• Stir pasta occasionally to prevent sticking.
• Keep the sauce at a gentle simmer to avoid separating the cream.
• Add delicate ingredients like salmon and spinach near the end.
Storage
• Refrigerate leftovers within 2 hours in an airtight container up to 3 days.
Reheating
• Reheat gently on the stovetop or microwave with a splash of broth or milk until hot throughout.