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.
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This showed up for me BIG TIME tonight. I had boneless skinless chicken thighs to use that were defrosted, but not a clue what to do with them. I had all the ingredients for this pasta (always have grated parm, garlic, and heavy cream/milk on hand) and wanted to pair my chicken with this pasta. TOTAL HIT. I had to add more milk/cream to the mix but I also used a whole pack of pasta, so of course. I kept the broth, garlic, and butter the same and it still turned out delicious. So if you use a whole package of pasta (16oz, which I did and used thin spaghetti) I would double the milk and/or cream and broth because the extra pasta will absorb it. And good thing I did because BOTH my children asked for seconds. I paired it with simple pan fried chicken thighs (my husbands doesn’t do meat-less dinners), cooked stove top in a few tbs of butter and seasoned with salt and pepper only. I added some steamed peas (frozen, pre-cooked in the microwave and dumped in, drained) at the end and I love the nutty flavor it added (and my kids love peas). My oven isn’t working right now so I’ve had to be inventive lately lol. This was so great! Thanks so much for a quick and easy pasta sauce!
What a fabulous, easy, versatile recipe! It is great as is, or a base for lots of additions and variations as I’ve read in other reviews. I sautéed green onions and green beans in olive oil with the garlic, used up some leftover cream, and added some peas at the end. Next time I’ll add more garlic, and who knows what other veggies. Thanks for a recipe that’s so doable and *damn* delicious!
This really is damn delicious! I served it with Sauvignon blanc steamed mussels. No leftovers. So easy to make, too.
This was incredible!! I doubled the recipe and added chicken cooked with some garlic salt it was even better!
OMG! Do NOT hesitate to make this! I substituted milk for Half and Half and Fettucine for Spaghetti. Super super super super delicious! Couldn’t stop eating lol
Can’t wait to try this tonight!! Thanks for sharing this recipe. <3
good recipe does not taste too garlicky but still very good. Also a very easy recipe don’t need to cook the pasta separately which is great.
Mine curdled. Didn’t happen to anyone else?
Yes
Delicious! I had been looking for a way to use up my parmesan and this recipe is it!
The secret to keep it from curdling (and might be worth a mention in the recipe itself), is to put in handfuls of parmesan at a time. Don’t dump it all in together.
Kevin, cheese will separate if you cook it too long. Just remember, once the cheese has melted remove it from heat source.
If your milk is old, or if your heat was too high then it could curdle. It is an easy and delicious recipe, I hope you tried it again.
Simple and easy and sooo delicious!
Where have you been all my life?? This was so good. I threw some peas and scallions in at the last, what a great find Thank you!
Best pasta ever!!!
Super easy…
This was delicious and easy. And I made it with the crappy green grated jar of Parmesan Cheese because that’s all I had on hand. I cannot wait to make this again with the real stuff.
I make this ALL. THE. TIME. At least twice a month for 5 years now. It gives me that creamy and satisfying alfredo feel without all the cheeses I can’t tolerate. I add a little more garlic and a little more cheese because, why not?! But it’s perfect as-is.
Wow. For as simple as this recipe is it was extremely flavorful and I’ll be making it many more times. I did add a little bit more cheese because…why not? Make this delicious pasta dish!!
This recipe was delicious; loved by my family. It was simple, easy to make and only messed up one pot. I added a little extra garlic since we are garlic lovers.
FABULOUS! This came together easily and was absolutely delicious. I might have added closer to a 1/2 cup of parmesan because I wasn’t measuring carefully, but it was perfect. I will absolutely make this again when I want something quick, tasty, and comforting.
This was great! quick, easy and my kids enjoy making it with me. They loved it !! its a plus in my book as they’re picky eaters. A+++
This was great quick and my kids enjoy making it with me. They loved it !! so its a plus in my book as they’re picky eaters.
10/10.
As a college student this is simple and easy to make. And it’s also very cheap as well. As a part time student and worker, I have a lot on my hands and very little time. This took about half an hour to make which is great. At first I was afraid the mixture wasn’t going to thicken so I dumped most of the mixture out and added some sour cream and heavy whipping cream, once I added in the cheese it did the trick as well. But I put in a lot of cheese because I’m a huge cheese fan. I’m definitely going to be cooking this again and I might just add in veggetables like the other reviews suggested. But this is totally a new favorite recipe of mine and it will be on my meal plan!
SERVE IDMEANTLY!
This is a great first recipe for homemade pasta sauce. I am only 22 and haven’t learned much cooking and I easily made this! Soooooo yummy it tastes like eating out at a restaurant.
OMG YES. LOOK NO FURTHER. Has to be served immediately but oh my goodness 10/10. Used low sodium broth bc it was all I had and it came out JUST FINE