One Pot Garlic Parmesan Pasta
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The easiest and creamiest pasta made in a single pot – even the pasta gets cooked right in the pan! How easy is that?
Garlic and parmesan. A match made in heaven. And with the help of a single pan, you can make the easiest, most epic pasta ever.
Just think of this as a creamy alfredo, except without the heavy cream and the cream cheese. And no, taste is not compromised in this super easy one pot meal.
The one pan aspect actually helps the noodles soak up all that amazing flavor, giving you that light cream sauce coating the noodles in all its garlic-Parmesan glory.
And if you really want to save on dishes, you know my rule – this should get eaten straight out of the pot. The dishes, the plating, the garnishes – it’ll just slow you down anyway!
One Pot Garlic Parmesan Pasta
Ingredients
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- 2 cups chicken broth
- 1 cup milk, or more, as needed
- 8 ounces uncooked fettuccine
- Kosher salt and freshly ground black pepper, to taste
- ¼ cup freshly grated Parmesan
- 2 tablespoons chopped fresh parsley leaves
Instructions
- Melt butter in a large skillet over medium high heat. Add garlic and cook, stirring frequently, until fragrant, about 1-2 minutes.
- Stir in chicken broth, milk and fettuccine; season with salt and pepper, to taste.
- Bring to a boil; reduce heat and simmer, stirring occasionally, until pasta is cooked through, about 18-20 minutes. Stir in Parmesan. If the mixture is too thick, add more milk as needed until desired consistency is reached.
- Serve immediately, garnished with parsley, if desired.
Video
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Making this right now (added a few mushrooms and used whole wheat spaghetti) and it smells amazing!
just made this and it was awesome! I can’t wait to experiment with it and add different things to it! Thank you!
Mine came out a bit salty, but I wasn’t paying attention! I halved the recipe and had to use spaghetti instead of fettucine, but seriously this was so beautiful and so delicious. LOVE IT.
I think clams add to this would be wonderful
That’s exactly what I thought when I read the recipe. I’ll be trying this recipe this week
Can you use unsweetened soy milk instead of the milk?
Angela, you can certainly try substituting unsweetened soy milk but without further recipe testing, I cannot speak for how much this will change the overall taste/texture of the dish. Please use your best judgment to make the appropriate substitutions to fit your dietary restrictions.
We made this and it was awesome! We also added broccoli and grilled chicken and it was really great for dinner and for lunch leftovers. 🙂
This looks amazing. Tomorrow’s dinner solved.
This dish was incredibly easy and tasty… LOVED IT
Your food photography is stunning! Really looking forward to reading your posts 🙂 This parmesan pasta looks absolutely divine!
Can I use heavy cream?
That’s what I happen to have in the fridge tonight:)
Doreen, you can certainly substitute heavy cream but without further recipe testing, I cannot speak for how much this will change the overall taste/texture of the dish. It is always best to use the ingredients listed in the recipe to obtain the best results possible.
Did you use heavy cream? I also happen to have an excess amount in my fridge and was hoping to use it in this!
Thanks!
I used heavy cream, and it was perfect!
I used half heavy cream and half 1% and it came out perfect
I was hoping to know if she used heavy cream, too! I’m going to try it – and for fear that it will be ‘too creamy’ I’ll thin it out with a splash of 2% milk. We only have either/or in the fridge tonight 🙂
Can’t wait to try it – I’ll report back 🙂
K. Tried it with heavy cream and 2% because that’s what I had on hand. I also added some flour to the butter (made a roux) because I wanted it to be thick (and I was too thick headed to try the recipe *the way it was written* – duh me). It was too thick (the flour) but also very rich (the cream?). Next time I would make it as it was written – which will be soon because it was soooo delicious.
I too did not have milk but heavy cream. I put two cups in and it turned out great. Certainly thicker than milk, but I like a thicker sauce. Thanks for the recipe, it was delicious!
This looks great! I just wondered if you cover the pasta when simmering?
No, you do not need to cover when simmering.
I made this with your garlic butter shrimp and baked zucchini parmesan spears all for the same meal.
Got the zucchini in the oven, then the pasta in the pan, and while those were cooking made the shrimp.
Nice combination of flavors and they re-heated nicely in the oven with foil over them. Great blog.
I could eat this pasta every night! delicious and easy for the win
Looks great! Did you use whole milk?
Yes, I used whole milk.
This was so easy and delish, even the pickiest eaters should enjoy! Thanks for another awesome recepie!
Love this recipe. Very simple and flavor was great. You don’t miss the cream sauce at all. This will be a go to recipe for me. I did need to add more mild at the end, but also used penne pasta instead. Thanks for sharing.
I NEED to make this next week! What sort of chicken dish do you recommend to serve this with!?
A roasted chicken would go great with a dish like this!
This One Pot Pasta Dish is damn delicious, it will be a staple in my kitchen from now on as I love pasta. Your recipes are truly sinful and so easy. Have made so many of them and can’t wait for the next one to pop into my e-mail box. Thanks for the many easy recipes!!
AMAZING….I put in more garlic & some garlic salt. Wish I had some shrimp to brown up & throw in at the end!
Why have I been boiling pasta in water all these years?
Using your technique, the delectable Christflavor and creaminess are cooked INTO the pasta.
Brilliant!