Damn Delicious

One Pot Garlic Parmesan Pasta

The easiest and creamiest pasta made in a single pot – even the pasta gets cooked right in the pan! How easy is that?

One Pot Garlic Parmesan Pasta - 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

The easiest and creamiest pasta made in a single pot – even the pasta gets cooked right in the pan! How easy is that?

10 minutes20 minutes

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
  • 1/4 cup freshly grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley leaves

Directions:

  1. Melt butter in a large skillet over medium high heat. Add garlic and cook, stirring frequently, until fragrant, about 1-2 minutes.
  2. Stir in chicken broth, milk and fettuccine; season with salt and pepper, to taste.
  3. 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.
  4. Serve immediately, garnished with parsley, if desired.

Adapted from Yellow Bliss Road.

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Nutrition Facts
Serving Size
Servings Per Container 4

Amount Per Serving
Calories 312.5 Calories from Fat 128.7
% Daily Value*
Total Fat 14.3g 22%
Saturated Fat 5.8g 29%
Trans Fat 0g
Cholesterol 65.5mg 22%
Sodium 413.3mg 17%
Total Carbohydrate 34.8g 12%
Dietary Fiber 0g 0%
Sugars 3.6g
Protein 11.1g 22%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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521 comments

  1. I have a couple of questions could you double the recipe as well as use elbow noodles instead of the fettuccine?

    Thanks
    Trish

  2. Rated 4 out of 5

    Is it okay if I add Parmesan that’s in the package, not fresh? 

  3. Rated 5 out of 5

    Made this for dinner tonight. Oh my goodness!!!! The joy my mouth experienced!!!  Will make this again!

  4. Rated 5 out of 5

    Oh my goodness this is fantastic. Made mine with beef stock, skim milk, and italian blend cheese (because it was all i had) and it still turned out super delicious. Recommending this to EVERYONE I know!

  5. Rated 5 out of 5

    I love this recipe. I’ve made it twice already and now I’m teaching my son.
    We made a complete meal out of it by add leftover grilled chicken and fresh broccoli for the last couple minutes of cooking… just enough to heat them through.

    Thanks!

  6. Rated 5 out of 5

    I added shrimp. Yum!

  7. Rated 4 out of 5

    Thank you. The kids loved this and I loved not having a bunch of pots and strainer to clean afterward. I did have a question about the noodles clumping. Any tips on how to add the fettuccine or how often to stir to prevent them sticking?

  8. Rated 5 out of 5

    really easy and yummy pasta when you’re tired and craving something rich and creamy (minus the heavy cream guilt)!

  9. has anyone tried this with fresh pasta

    • If you want to use fresh pasta add it in at the last second right before you sauce has reduced down (right before you would want it to be) because fresh pasta cooks so much faster then regular store bought pasta it’ll only take like 90 seconds to cook

  10. Rated 5 out of 5

    It sounds awesome would recommend for family & friends .

  11. Rated 4 out of 5

    This was very quick and easy although I did have to add more milk and chicken stock to mine to get it to cook to the right consistency. Tasted great ! And as far as the previous comment from ” Fleur” that “Chris” was “harassing ” Chungah simply because he said she was pretty is ridiculous. That’s NOT harrassment, it was a simple polite compliment. Nothing. More…………..yeesh !

  12. OK, very good. I had my doubts because…reular milk and broth. Seemed like it would’ve been kinda weak, but hey…it came out very well. I added a bit more garlic, a can of clams as well (wife insisted) and yes…very tasty. I would add a bit more broth to this or, toward the end, add a bit more broth to ‘thin’ it out as even before I added the parmesan (it was so creamy as is I could barely imagine adding the parm) it was pretty thick!

    Good recipe. and y’know, Chungah…you’re very pretty.

    • I don’t see how her looks are relevant to the recipe. I’m sure your wife would be happy to know that you’re harassing women on the internet.

    • Rated 5 out of 5

      Yeah Chris J, I bet your wife isn’t pretty happy that you are flirting with another girl… and get this… you’re doing it online for gods sake! SMGFDMFH!

      • Rated 5 out of 5

        Ok Aubrey well then I just came here to say that your very ugly. If not on the outside then for sure on the inside. A man made a nice compliment and you chose to be an absolute Karen about it. I feel bad for you. Hope it makes you feel better that I didn’t call you pretty because apparently that is considered harassment. What a peach you are.

  13. Rated 4 out of 5

    not the best pasta ever or that choped guges would enjoy

  14. Rated 5 out of 5

    This was really good. It was nice that it was all one pot!

  15. Rated 5 out of 5

    Kathleen,
    I doubled all the ingredients tonight and it was great but as I said I would add a few more fresh garlic cloves. And to Jude I used capellini and it was done much earlier than the 18-20 min for fettuccine. But it is very thin pasta. I also think that if you add a protein or vege to this you may have to have more liquid.
    Another thought my daughter and I had would be Calm broth for a white clam sauce! Going to try that next. Yum!

  16. Rated 5 out of 5

    Damn delicious is right! I bookmarked this recipe and have made it multiple times in the last few weeks. It’s super easy, I always have the ingredients on hand, and my kids love it. Also, easy to throw in a protein or veg if we’re in the mood. Thank you! 

  17. This sounds amazing. I have store bought fresh fettuccine. Any recomendation on how long needed to cook it in this recipe?

  18. Rated 5 out of 5

    Really great! I would say 1/3 cup of milk and maybe another clove of garlic. 

    Really yummy & really easy 🙂

    • Rated 5 out of 5

      This was so simple! I substituted milk for coconut milk (dairy sensitivity) and used spaghetti since I didn’t have fettuccini, it was delish!

  19. Has anyone ever doubled the recipe?  If so, did you double every ingredient? If doubled, that seems like a lot of liquid for 16 ounces of pasta (I’ll be using spaghetti as that’s all I have & am limiting grocery trips;)  I plan to make it in a few hours. Thanks!!

    • I doubled the recipe with capellini tonight…would add more garlic and added the salt and pepper at the very end and it improved flavor. May try with Romano cheese next time but that is saltier so have to be cautious with salt. It was excellent and I used 2% milk cause that is what I had and worked well.

  20. what’s the yield? i have to do a cooking project and this seems perfect

  21. Rated 5 out of 5

    So super easy and an instant hit with my kids. I threw in some broccoli florets and served it with grilled chicken. This is so gonna be a staple in my house.

  22. Rated 5 out of 5

    1st try – Damn Delicious & easy!

  23. Rated 5 out of 5

    Enjoying this meal as I write this review. It’s tasty and it was super easy to make!! I used spaghetti instead of fettuccine because it’s all I had. For me it only needed about 12-13 mins of simmer once it reached a boil. I didn’t have fresh parsley so I just used 1tbs of dried parsley while it simmered. I also added an extra quarter cup of cheese 🙂 came out great

  24. Rated 5 out of 5

    this pasta is amazing, however I used less garlic and much more noodles for it. still turned out to be one of the best id ever made. i reccomend!!

  25. Rated 5 out of 5

    This is excellent. For the last couple years I have made it at least three times a month. Everyone LOVES it!  Thank you for this wonderful recipe. 

  26. Rated 5 out of 5

    I have been making this recipe for years, I would give it a 10! When reheating, it is good to add milk because the pasta absorbs all of the liquid. 

  27. Rated 5 out of 5

    A-M-A-Z-I-N-G. Added broccoli, bacon, and sauteed shrimp but wouldn’t have needed to add a thing. Fantastic with or without.

  28. Rated 5 out of 5

    It really is “damn delicious”! So glad I went with this recipe. I added ground beef and broccoli with it and it came out superb! My picky 3 & 2 year olds even ate it!

  29. Rated 5 out of 5

    Easy breezy! Just my kind of recipe. Subbed half and half for milk and used regular spaghetti since I didn’t have fettuccine. Also, once noodles were fully submerged I simmered for 12 min. Came out great. Still plenty of sauce with a creamy consistency. 

  30. Rated 5 out of 5

    Couldn’t be easier and so delicious! I substituted whole wheat elbow macaroni- this is going in the regular rotation. 

  31. This was so good and easy!  I added more garlic and didn’t have fresh parsley, so I added dried parsley to the pan while it was simmering. Worked perfectly and my tweens were asking for seconds!

  32. Delicious! I added dehydrated mushrooms and it was extra yummy.  Like that is a lighter version from the heavy cream version… still as tasty!

  33. Rated 5 out of 5

    Amazing recipe. Pasta was amazingly delicious.

  34. Rated 5 out of 5

    Hi, this pasta recipe is amazing! I love all of your recipes! I also have to say that corgis are the best! We have two as well. They’re so adorable!

  35. Rated 4 out of 5

    This was quick, easy, and delicious. I added a bag of grilled chicken and (microwave) steamed broccoli and we had a complete meal. Thanks!

  36. Can I use vegetable stock instead?

  37. Rated 5 out of 5

    This was fantastic and so easy! I roasted some cherry tomatoes in olive oil with salt and pepper and then instead of chopped parsley, I chopped fresh basil. Will definitely be making this again and it is so easy to add different variations to the pasta such as chicken, mushrooms, red peppers, etc.

  38. Rated 4 out of 5

    The flavor is great! We added tomatoes and poached chicken. However we’ve been eating gluten free pasta for so long this seems a bit gummy using Creamettes regular wheat pasta.

  39. Rated 4 out of 5

    Very easy, very good. I’m only giving it 4 stars because the second time I tried it, the pasta just didn’t seem to cook in the time stated. I also added a lot more liquid – both milk and chicken broth. The first time I made it, it was perfect! I used cream instead of milk that time – maybe that made the difference.

  40. Rated 4 out of 5

    I can confirm that red lentil penne pasta is NOT a good choice for this recipe, lol! I should have used spaghetti but was trying to get some extra protein in so I used red lentil pasta instead, which took about 22 minutes to cook, but the texture was not good at all with the delicious creamy sauce. That being said, this was an insanely easy way to get lots of flavor into a creamy sauce without having to use cream. I will definitely try this again with regular pasta in the future, thanks for the recipe!

  41. So it is making right now. But I used Beef Broth instead of Chicken Broth bc that is all i had on hand. Do you think it will still be good?

  42. Rated 5 out of 5

    I love this pasta recipe. I have been making it for probably 5 years. However long ago I stumbled upon this recipe, I’ve been making ever since. It’s so good and my kids love it. I always do extra garlic for preference. Sometimes I add extras…peas, broccoli, whatever I have on hand. But it’s perfect on its own. Thanks so much for sharing!!

  43. Rated 5 out of 5

    I would cook pasta before next time all else was delicious

  44. Rated 5 out of 5

    I have very fussy children and wondered how this would go over. It was a huge hit. I have never had such a quiet and peaceful dinner. I made the recipe using gluten free pasta, it was delicious. Due to the fact that we have both vegetarians and meat eaters, I did a build your own pasta. Used leftover grilled chicken, shrimp,bacon, peas and spinach. Everyone used their favorite combo. Can you believe not one complaint? That never happens. Ever. Plus one pan clean up? Hello my new favorite recipe. 

  45. Rated 5 out of 5

    I’ve been using this recipe since I bought your cookbook, maybe 3-4 years ago? It has become a weekly staple at our house, and my four-year-old’s favorite food! He calls it, Mommy’s Noodles 🙂 I love it too, I usually toss in some peas or broccoli at the end for myself. I’ve read in the comments below about the Parmesan clumping, I’ve had that happen before, but I think I’ve got it figured out now. Make sure you are using good parmesan cheese, add it in small batches, and whisk/stir fast when you add the cheese. I normally use skim milk, but I cut it with heavy cream when I have it on hand. Lately, I’ve been adding in a dash of Penzey’s Sunny Paris at the end, and it is so good! Thank you so much for sharing this crowd-pleasing and super easy recipe! I owe you big time!

  46. Rated 5 out of 5

    Followed everything with the exception of using a 350 gram package of fresh cheese tortellini and it was awsome. Thank you for sharing this recipe.

  47. Rated 5 out of 5

    I added some bacon bits in and I was in heaven eating it!

  48. Rated 5 out of 5

    Really Delicious, I will make this often

  49. Rated 5 out of 5

    This pasta is great and super creamy.

  50. Rated 5 out of 5

    This recipe worked out great! I was a little worried that the milk would curdle as a sauce (I used 2 percent) but everything worked out.
    I added a splash of wine about 9 minutes in and stirred in some smoked salmon and lemon juice when I removed the pasta from heat.

  51. Am I supposed to boil the pasta first before I put in there or just put it in and cook the pasta with the sauce like the recipe says?? Sauce is absolutely delicious but it seems to be taking quite some time

  52. Rated 5 out of 5

    Wow! This was such a easy, fast, and delicious recipe! I will be making this many more times! Thank you!

  53. Rated 3 out of 5

    Hi from Chicago!
    Made this last night – timing is pretty spot on, so I absolutely appreciated how quickly I was able to whip this up! However, it didn’t need extra salt like the recipe called for, the chicken broth carried enough. I didn’t make any adjustments – followed exactly how the recipe is shown. I think this would make for a quick easy kids meal, but probably not again for my husband and myself. I’m glad I tried it though! Thank you for posting.

  54. Rated 5 out of 5

    I made this it was so so good, my daughter said it was the best thing ever! God bless thanks for sharing

  55. Rated 5 out of 5

    This dish was very amazing and convenient! Flavor was amazing, consistency was similar to Alfredo. The recipe calls to add milk for thinner sauce, but more chicken broth would add more flavor. The whole family enjoyed this easy dish!

  56. Rated 5 out of 5

    Super yummy!

  57. Rated 5 out of 5

    Loved this! So easy and delicious. I added a bit extra Parmesan and topped with some red pepper flakes.

  58. Can I make with any other pasta just adjust to normal boiling times for that shape?

  59. Rated 5 out of 5

    I haven’t made this yet but I’m thinking some chopped clams…. anyone try that?

  60. Rated 5 out of 5

    Amazing and quick recipe. I used 10% lactose-free cream, a bit of lactose-free whipping cream and added the parmesan cheese at the end. Had it with cream of mushroom chicken breast, garlic baguettes and Cesar salad. The family devoured and loved it, delicious!

  61. Rated 5 out of 5

    Whoa! Wow! What a great dish! I knew based on what others did I could play with this recipe and I did. You created a wonderful recipe that it obviously amazing as is or can be modified based on ones dietary preferences or limits. I used half 2% and half whipping cream because it’s what I had and it worked fine. I also cooked the pasta and liquid with some fresh basil from my garden and that added a nice light flavor. Another substitute was I used chickpea pasta instead (I adjusted cooking time) and it was perfect! Sautéed some shrimp with pesto and this meal was restaurant worthy. Lighter in taste then it looks. So wonderful. 

  62. Rated 5 out of 5

    This is a keeper! I love pasta , but boiling  a big pot of water takes more time and effort than i have sometimes. 
    it sounds delicious as-is, but i made it a one-pot meal by  sautéing a small onion, 2 celery stalks and a few carrots before adding the garlic. Then after adding the 2 cups homemade chicken stock and a cup of evaporated milk and a half pound of thin spaghetti, i  added a handful of frozen peas and a leftover pork chop, diced, and salt and pepper. (Al the  veg i had unhand.) My husband was napping after our hard day of yard work and i couldn’t wait eat, so sprinkled the parmesan on each plate instead of down into the pan. No clumping, as one person had. How easy and good!   Endless variations indeed!

  63. Rated 5 out of 5

    I made this for my family, and it was amazing!
    The only problem I have with it is it turns into a soup and the Parmesan clumps at the bottom.
    I use 3.25% (homogenized milk) and Campbell’s chicken broth; if you have any ideas why it’s like this I’d be happy to know!
    Thanks! 🙂

  64. Rated 5 out of 5

    This is DAMN DELICIOUS! I added cooked left over #costo chicken and broccoli. I did use a little extra milk and butter only because I added stuff. I’ll be making this again soon! Yumo

  65. Rated 5 out of 5

    Excellent!  Amazing!  I would wait until after the pasta is done before salting; the chicken broth has a lot of salt so in my opinion none is needed.  Also, I used Butoni fresh pasta and it was done in 5 minutes!  Delicious!

  66. Rated 5 out of 5

    A simple and wonderfully endless options of a recipe. Thank you so much for sharing.

  67. Rated 4 out of 5

    This was very yummy! It was very easy to make, and was done in about 25 minutes.

  68. Rated 5 out of 5

    Followed the directions exactly, but used soy milk instead. Still came out delicious!!! 5 stars!!!

  69. I added a few dashes of red pepper flakes and the taste is great, but for some reason the cheese didn’t blend in well with the rest of the sauce and ended up being a tough clump on the bottom of my pot. Any idea why?

  70. I seasoned shrimp with a Cajun seasoning and added frozen peas.  Delicious!!!!

  71. Rated 5 out of 5

    This is a culinary grand slam home run! I’ve made it 4 or 5 times now and I absolutely love it. The prep is quick and easy, it’s made with ingredients that I always have on hand and it is absolutely delicious. Thank you!!

  72. Rated 5 out of 5

    Delicious! A few simple ingredients and easy prep makes this one a keeper! I took another reviewer’s tio and added a handful of fresh spinach in the last 1-2 min of cooking for added nutrition and color. Husband & 2 year old loved it <3

  73. Rated 5 out of 5

    For gluten free pasta cook the pasta and sauce separately and toss together. Delicious!

  74. Rated 5 out of 5

    Absolutely delicious recipe and came out perfectly. Then I tried it with Gluten Free Fetuccine and it was a disaster! LOL. Gluten free doesn’t quite cut it, turns into a pile of starch….but with regular pasta it is divine and perfect! Will make again and have my son’s portion since he can’t have gluten. 😉

  75. Rated 5 out of 5

    This is so YUM, especially on a hot summer day when you dont want to turn the oven on! I used penne pasta and added some pre-cooked chicken. Thanks for posting this recipe!

  76. Rated 5 out of 5

    Such an easy dish! I fried up some Italian sausage in a separate pan, cut it into bite size pieces and added it to the cooked pasta. So delicious!

  77. Rated 5 out of 5

    Made this tonight because it’s hot and I didn’t want to turn on the oven, it was so easy and damn delicious!! Will definitely keep this recipe as a go to! Thank you for posting. ❤️

  78. Rated 5 out of 5

    This isn’t really a review but a plea for help.  I keep curdling the milk.  I’ve reread the review, watched the video multiple times and tried on several occasions.  I don’t like to give up on recipes without knowing what I’ve done wrong.

    • Absolutely, Evie. I am happy to help!

      What kind of milk did you use? Skim milk will curdle much more easily than other, fattier dairy products.
      Heating milk too quickly, even if it never comes to a boil, can also curdle it. Instead, heat the milk gently over medium-low heat.

  79. Rated 5 out of 5

    It was fantastic! Even my two year old (who only eats chicken) ate it. Added some peas and corn and garlic bread and we were all happy with how it came out.

  80. Rated 5 out of 5

    Amazing! So easy to prepare & so easy to clean up. I added an onion at the outset too and tossed in some mushrooms. Thanks for sharing!

  81. Rated 5 out of 5

    It was a hit, even with my picky kids. I threw some apple chicken sausage in with it and served asparagus on the side…amazing! This is going to be my new go to meal. 

  82. Rated 5 out of 5

    Really looking forward to trying this tonight. Is the calorie count using whole milk or low-fat?

  83. Rated 4 out of 5

    It was a little heavier than I thought it would be, I made it with my fresh spaghetti I made today. However overall it was a hit in my house 

  84. Rated 5 out of 5

    Quick, easy, damn delicious!

  85. Rated 5 out of 5

    This is really good.  It takes a good bit of salt to flavor the pasta so don’t be afraid to salt.  I grilled some chicken breasts and sliced it to add to the finished dish, and also tossed in some baby spinach in the last couple minutes.  This went into my bookmark folder. 

  86. Rated 5 out of 5

    The best

  87. Rated 5 out of 5

    So good, so easy and so mess free!
    Great as a starch side or one pot meal with add ins. 

  88. Rated 5 out of 5

    This pasta was SO good. I am not a pasta lover personally so pasta can be tricky for me but WOW I am in love and definitely making this again. It smells absolutely incredible, tastes so amazing. Just wow honestly 

  89. Rated 5 out of 5

    Hi,

    Looks beautiful and easy to follow! I wanted to ask you how much veggies/protein I can add without compromising the flavour?

  90. Rated 5 out of 5

    Wow this was excellent and so simple! It will be a very easy recipe to adapt and add to if you wanted to. I tossed in some leftover bacon…everyone loved it! 

  91. Rated 5 out of 5

    Great recipe – easy and tasty, though I did add a few things, namely doubling the amount of fresh garlic and the addition of capers. Though I must say, it is very important that you use regular chicken broth/stock or chicken bone broth. I made the mistake of using reduced sodium (as it’s what I had open already) and the broth had almost no flavor to it, leading to an almost Alfredo-like sauce. Still amazing, will cook again next week!

  92. Rated 5 out of 5

    Excellent and so very easy!! My only suggestion to those making this delicious recipe is to make sure and weigh your pasta — using even a little too much pasta will not give you that perfect sauce-to-pasta ratio that is achieved through exact measurements. Will definitely be making this again!

  93. Rated 5 out of 5

    This is my favorite simple pasta recipe! Its perfect for a weeknight dinner and so easy to add chicken or ham to it with some veggies. Definitely a go to recipe

  94. Rated 4 out of 5

    Very good recipe. I added around a tablespoon of cream cheese too and it made it even creamier! Worth a try 100%

  95. Rated 5 out of 5

    Absolutely amazing! My mom and uncle loved this dish, and it was so filling as well! 

  96. Rated 5 out of 5

    This is one of my favorite go to recipes. I usually either top with or mix in a protein or veggie. If I mix in the additional items I usually double the liquid. Thank you so much!!!!! My family thanks you too:)

  97. This is one of my favorite go to recipes. I can top the pasta with chicken, shrimp or veggies when plated and it makes a complete meal for our family. I have also used several other pasta types and it is always amazing. I do double the liquid if I add any additional items into the pasta. thank you!!!!

  98. Rated 5 out of 5

    I pretty much improvise all recipes I make.  I seem to be allergic to following instructions…except for this one.  This pleases even the foodie roommate.  I love that you can also add shrimp (or any protein). Total crowd pleaser.

  99. Rated 5 out of 5

    I just made this for dinner tonight. Used thin high fiber spaghetti. Added some shredded store-bought rotisserie chicken and spinach at the end. If you use the thin spaghetti be aware that it cooks fast. No need to change the amount of milk/broth. Just have everything ready. I read a comment saying that they added a little more garlic. I did the same (this is a house of garlic fans) and it turned out divine.

  100. Rated 5 out of 5

    I made 1.5 recipe and it got all eaten up by 4 people because it was that good. My husband said I could make this again anytime which is his way of saying he liked it.

  101. Rated 2 out of 5

    I followed all the directions exactly; the only difference was that as a vegetarian and I added vegetable broth versus chicken broth. However the result was almost like a soup. There is no creaminess to the pasta And it didn’t seem like a sauce with any fitness. It was very liquidy.Is it possible that perhaps you should simmer covered? 

    • You may have turned down the heat too much when it says ‘simmer’. After adding the pasta, I kept the dial on a medium-high setting (on an electric stovetop), around 6-7. I had to add additional broth as it had mostly boiled off before the fettuccine was fully cooked.

  102. Rated 5 out of 5

    Love it, love it. True, you can add just about any protein to make a full meal. So happy to have found this site. Easy and totally doable!!

  103. Rated 5 out of 5

    Love this recipe. Made it last night and it was a hit! -Joe

  104. Rated 5 out of 5

    What is the serving size? I see it makes 4 servings, however, not what the serving size is. Gonna make this tonight for the fam!

  105. Rated 5 out of 5

    I tried this recipe for the first time tonight and I’ve added some already cooke broccoli.  It is so good, it will become a staple here.  I enjoyed making it… I’m enjoying eating it!  Many thanks.

  106. Rated 5 out of 5

    I am planning to make this tonight, so I am re-reading directions and watching the video. In the video, the garlic is cooked in the butter, rather than adding the butter when you add the milk/noodles/broth and there is not olive oil used. Yet the directions say to heat the garlic in olive oil and add the butter later in the recipe. I am confused!! What should I follow??

  107. Rated 5 out of 5

    Delicious.  Garlicky and cheesy.  Added pkg of chopped spinach!

  108. Rated 5 out of 5

    I made this for my best friend after school and it was the best dinner ive ever made!

  109. Rated 5 out of 5

    I started making this in college because it was one of the easier and more inexpensive things I could make to stretch other dishes by using as a side of carbs to whatever protein I had on hand. I still love making this and my favorite version is the simplest by adding some chicken I’ve rubbed down with some olive oil, rosemary, and thyme. So simple. So good.

  110. This is one of my family’s favorites, I cook shrimp and add at the end!

  111. Made it tonight. Really simple and really good!

  112. Wow – easy and super delicious! I always hear the chefs on Food Network angrily saw not knowing how to make your own alfredo is inexcusable. This was sooooo simple. Will make again!

  113. Hello Chungah our family loves this recipe and it’s definitely one of my fast go to’s when I’m in a hurry. I just recently purchased an instant pot and was wondering if this recipe could be converted for the instant pot? Would I use the same measurements and how much time would you set for pressure cooking this recipe?
    Thanks for your time
    Holly S.

  114. Sounds yummy making it tommarro

  115. I just made this today for lunch for my kids on their day off from school. They loved it! I doubled the pasta and used Gemelli pasta instead of Fettuccine. I also tripled the sauce. I found my sauce was not very thick and had to add another 1/2 cup of parmesan cheese. I took advice from other comments and added some baked boneless chicken breast meat. Super easy, quick and delicious! I love that this recipe has so many possibilities to expand on. You can add meats and/or vegetables.

  116. Delicious!!!! Was really yummy definitely making again.
    Thank you for sharing this 

  117. I gave this a go tonight because I was feeling lazy and it totally delivered. I had to change the chicken broth to veggie because my favorite guy has a poultry allergy so to make up for it I drained in 2 cans of clam juice ( clams added later ) and some applewood whiskey bacon got stirred about with the garlic because I’m out of Parm and the bacon would add the missing salty-yum. I never would have thought this would all come together in one pan without a nightmare event. Thank you so much!

  118. I would make this again, however, I would not add the noodles to the pot. They came out with a gummy type texture. Otherwise the flavor is delicious!

  119. Sounds delicate and delightful. Maybe add a few broccoli florets?

  120. Omg I was looking for a quick and easy side dish for supper tonight, this was so simple and tasted amazing!  I had to post because my 7 yr old is the pickiest kid ever, she never eats anything I make, well she loved this!  She said mom I think I had this at a restaurant before.  Thanks for a great recipe.

  121. Hi Chungah, we are having such an ugly heatwave in Seattle. I’m sure living in LA, you would be less than sympathetic. It’s been in the 90’s for several days. Totally traumatizing for true Seattleites. Ok, we’re whimps about heat. I have made this pasta twice in the last 10 days because it’s easy and doesn’t heat up my kitchen. Paired with grilled meat, it’s awesome. Thank you for the great recipes.

  122. What kind of milk do you recommend? 

  123. I made this this weekend & it was a HUGE hit! I make a lot of your recipes! But I have a very funny story to tell. When I saw the pictures I had to laugh! One year after getting out of high school a friend decided to make dinner for us. She made spaghetti. Well, she did what you did, made one pot spaghetti! YES, she put EVERYTHING together in one big pot, hamburger, sauce, pasta! To this day we STILL tease her about it. Have a great day!

  124. So how many servings does it make I would like to know thank you.

  125. Will this work with my hubby’s 1% milk?  Or should I use my low-fat soy milk?

  126. How many grams of fettuccine is 8 ounces (everything here is labeled in grams). Also, if i use spaghetti noodles, should i change the amount of liquid or the cooking time?  I love one pot pasta but somehow mine always turns out overcooked! I really want them to turn out al dente.

    • Sun, 8 ounces pasta = 226.8 grams. There are many conversion calculators available online that can be used to convert ounces to grams at your convenience.

      You can certainly use spaghetti but because it is a thinner noodle than fettuccine, you may need to use less liquid. As always, please use your best judgment regarding substitutions and modifications. Hope that helps!

  127. I love this recipe – it’s one of my go-to’s, it’s amazing as written or with add-ins! I often add leftover grilled chicken and a cup of peas and carrots.

  128. This looks so easy and I always have all these ingredients on hand! I added peeled/de-vained gulf shrimp at the last 7 min. or so off cooking pasta (until the shrimp are pink) and it not only made it a wonderful shrimp pasta, but added a shrimp flavor to the cheese sauce. My husband loves the addition of chopped asparagus (cut on the diagonal folks!) and/or broccoli florets. I add extra garlic in addition to shallots. A little bit of cayenne, (cause I’m from Texas, I like it HOT like the Houston Rockets!) At the end, I add fresh chopped basil. I serve pasta with salad and baked sourdough bread loaf from the bakery in Raley’s here in Sacramento. Also, a nice cool accompaniment would be a cherry tomato/cucumber salad with Italian dressing and fresh ground pepper and sea salt. I love all of your dishes, they are so user friendly and all of the ingredients are so easy to get. Please keep up the good work, and I can’t wait to get your cookbook! Ye’Ha! -Crystal, Sacramento (but from TEXAS)

  129. This meal would be lovely to have and make. I can already feel my tastebuds tingling.

  130. Tried it and loved it! Your recipes never disappoint 🙂

  131. I made this tonight. I substituted half and half for the milk and added bacon in it. It was delicious and super easy!! 

  132. I just had to post to say thank you. This was fantastic and so easy! I doubled the recipe, used linguini and added some heavy cream to the 1% milk. It was restaurant quality delicious. I will be making this again and again. A+

  133. I love this recipe. I’ve made it so many times that I lost count. Could I substitute the vegetable stick for beef stock. 

    Kind Regards,
    Gail

  134. Just made this again for my vegetarian family and they all loved it! I doubled the recipe and it came out perfectly. Quick and easy for a weeknight meal. Thanks for sharing!

  135. This is the closest I’ve come to an authentic Alfredo experience in years, since my daughter was diagnosed LI. Absolutely incredible. Mouth-wateringly creamy, wholly satiating, and yes- damn delicious.

    I had no parsley, and I can’t have fresh garlic or onion. Other than that I doubled the recipe, seasoned with basil, granulated garlic, granulated onion, salt and pepper, and fought with my kids all the while stirring frequently. This is an instant winner in my book. Use whole lactose-free milk and you won’t regret it.

    THANK YOU, CHUNGAH!

  136. I made this for my husband last week and he could not stop saying how much he loved it. I called him the next afternoon while he was at work and he told me it was LITERALLY the very best thing I’ve ever cooked for him (And I’ve made him some pretty elaborate meals….) Who would have thought something so simple could be so good!

  137. Hey Chungah, Im making this tonight with roasted salmon and I was wondering if this recipe could be adapted to be made in the instant pot?

    • Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.

  138. I’ve cooked this a bunch of times and had no issues. tastes great. but for some reason it refuses to thicken. any ideas?

    • It’s really hard to say – sorry! Are you making any substitutes?

    • Be sure you cook it uncovered. I doubled the recipe and was afraid  I’d have soup, but I left the cover off and it cooked down perfectly in 13 minutes.  And since I used linguini noodles they were perfectly done at the same time. 

  139. I made this with gluten free angel hair pasta and added broccoli and peach chicken it was awesome thanks so much for the recipe

  140. Omg this looks so yummy! I will need to tweek it for my dietary purposes. I will use whole wheat pasta fettuccine and a Non dairy milk. I cant wait to make it. Thank you !!

  141. Love it, it’s one of my staples right now. Can’t thank you enough for posting. This was one of the first the came up in a google search and I am so thankful for it. I struggle at coming up with good sauces. Love this and so do the kids.

  142. YUMMY.Like this recipe.
    Pasta is one of my favorite foods.

  143. Ran across your recipe yesterday by accident.  Happily!  I was trying to figure out what I could make with some cooked shrimp and fresh asparagus and there it was!  I chopped the asparagus in 1/3″ slices and added just before the pasta was done.  The shrimp I added just long enough to warm.  It was delicous!!!  And would be without my adds too!  I like that itt doesn’t need cream.  Thanks, Chungah, for another great recipe!!  I’ll be making this again.

  144. I’ve just cooked and eaten this perfect pasta and I agree this is fantastic.  I followed exactly the measurements but I used dry parsley. It was so good!  When my husband comes back from work, I’ll have him taste it and I’m sure he’s going to be conquered!  (I ate a vegetable salad with it).  Thanks again.

  145. Okay, this was my first time making the pasta right in the sauce, and it was fantastic. I followed all the measurements exactly, but added 1/2 cup of grated parm, not 1/4 cup. For salt, I used 1/2 a tsp (chicken stock is salty enough), and several twists of black pepper. I didn’t have fresh parsley, so I used fresh basil b/c I grow it on the balcony. One of the best pasta dishes I’ve ever made!

  146. I made this tonight and it was perfect!
    I used bowties cuz I needed the cheerful shape.

    Served with marinated pork chops. Thank you so much!!

  147. Loved it! Very easy to make and it was delicious. And only one pot to clean up 🙂

  148. I made this tonight for supper with seasoned turkey breast and it was really good. I know I committed the cardinal sin because I added shredded Italian 4 cheese mix (from a bag!!!) and grated Parmesan cheese (from a container!!!)  but the way I see it, I work full time and don’t have time to shred and grate my own cheese.  So, I do take shortcuts but I think it’s still healthier and cheaper than eating out, so my family and I are still coming out ahead. Thank you for the recipe, it was five star….even with the shortcuts! 

  149. This recipe is fool proof!!
    So easy and so quick to make.
    My kids were hungry and couldn’t wait for the Enchiladas to be ready so i cooked this up in no time. Thank you

  150. I just made this for dinner and my family LOVED it! I love the one pot recipes…so easy and delicious!

  151. Absolutely love these one pot recipes – specially when you are tired but still u gotta make dinner!

  152. Ok, this was RIDICULOUSLY easy and REALLY good. No fuss! No muss! The starch in the pasta thickened the sauce perfectly, the taste really permeated the noodles instead of just sitting on top, and only one pan to clean up. The kids loved it, and it’s lighter with just the milk, broth and a bit of butter. I’ll be using this from now on when I need a quick noodle dish. You could do this with a lemon butter sauce, or any number of different varieties. I didn’t have fettuccine, so I used linguine and just shortened the cooking time a little bit. Thanks!

  153. Delicious and so easy to make!!! My family ate it up. Next time I will add grilled chicken. 

  154. This is possibly the best pasta recipe I’ve ever made! It was so delicious! I used skimmed milk and substituted some of the parmesan for gouda/emmental mix, and used dried parsley instead of fresh, but it was still creamy and yummy! I’ll definitely make this again, it was amazing!

  155. Just made this the other night for our family of five, including 2 hungry teen boys. I doubled the recipe but made exactly as written except I used whole wheat spaghetti because that’s all I had. I was still sceptical even when I put in the parm because it was very liquidy. But I was patient and stirred a little longer in til the parm was totalled incorporated. And wow, it was perfect, delicious, creamy goodness. We had it with some leftover grilled chicken and roasted brussel sprouts. Everyone loved it. So yummy. 

  156. This was amazingly delicious! Chefs Note: I used elbow macaroni pasta since it was all I had on hand, and I only had to simmer and stir for 12 minutes until it was deliciously creamy and ready to eat!

  157. As a single parent, I have to say THANK YOU for these amazing dishes! My 6-yr old hasn’t complained at dinner time since I discovered your site. THANK YOU!

  158. High Altitude advice– I was apprehensive about trying a one pot pasta dish living in Denver at one mile high.  But it turned out delicious with a couple of modifications. I used spaghetti, added 1 extra cup of chicken broth and cooked it for about an extra 15 minutes. Even my picky husband had seconds.  We had a kale ceaser salad on the side. Thank you for a delicious and easy meal! 

  159. This has become my favorite quick meal lately! During the last few minutes of cooking I throw in four cups of broccoli, cauliflower and carrot mix so my veggies get cooked right along with my pasta. SO good! Thanks for another amazing recipe.

  160. Hi Chungah,

    love your recipes! I have a few questions. In your opinion, can this meal be paired with chicken parmesean and tomato sauce? And also, if I doubled the recipe in one batch, do I also double the cooking time or cook at the same time of 15-20 minutes?

    • Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.

  161. I made this tonight. After slurping up the leftover sauce, my child said it is a great soup. Sooooo I will make it without pasta next time, and I will just add broccoli to it. The sauce is perfectly delicious. Thanks,

  162. This was delicious and I didn’t mess it up! Thanks for sharing. 🙂

  163. This sounds & looks so amazing! Can’t wait to try it out – I LOVE pasta dishes, especially once the weather starts to cool off 🙂 Thank you for sharing!

  164. Tried this today. Changed two things. Turned out a bit runny in the end so I added two egg yolks and next time I would deglaze the pan with some white wine before adding the other liquid ingredients so you get some acidity that I was missing. Nonetheless a fantasticly simple recipe.

  165. This looks so delicous! I can’t wait to try!

  166. This one dish pasta looks delicious. I love these types of emails, makes cleaning up dinner easy!

  167. I have a teenaged son on the autism spectrum. The list of foods he’ll eat is pretty narrow, but one of them is the boxed angel hair pasta with parmesan sauce. We have a lunch meal rotation over the summer school break so we’re not always resorting to cereal or ramen (his two standbys). Disaster struck when my local grocery was out of the boxed pasta mix. I went searching for a recipe, but so many start with “Prepare pasta according to package directions,” and, seriously, who wants to deal with a pot of boiling water and draining and all that work for two people? Thank goodness for your recipe, which my noncommittal son rated “okay” (This is high praise). I used angel hair pasta, so had to cook for only 5 minutes.

    Thanks for this recipe!

  168. I make this all the time with spinach, mushroom and asparagus. One of my favorite meal option.

  169. I made this but included pancetta, spinach and some chopped chorizo. One of the most delicious and decadent meals ive ever had

  170. Hi, this looks absolutely delicious! Just one question: is chicken broth and chicken stock the same thing? I’m from South Africa, so possibly chicken broth is called something else here. Tx!

  171. Wonderful one pot recipe.  Made for dinner last night, used dried oregano as not fans of parsley, spaghetti for the pasta, used up some roast chicken added towards the end and stock made from the roast chicken.  Will definitely make again,  simple yet delicious, so creamy without a hint of cream in sight – even using semi-skimmed milk.  Thank you for sharing.

  172. Made this tonite and all I can say it was DAMN DELICIOUS! Thank you for the great recipe! It’s a keeper!

  173. Great one pot dish, I made it a meal by adding chicken in the first step with olive oil/garlic and added green beans the last 5 minutes.

  174. Also works great with gluten free noodles. Love it.

  175. I don’t know what happened, but this didn’t come out creamy at all… it’s pretty dry. I ended up needing to put in way more chicken broth and milk than the recipe calls for, and it still came out dry? Not entirely sure what happened.

    • I personally added about 3 times the milk that was suggested but mostly because i had more ingredients than was suggested
      (either way i generally treat the recipe as a guide and just add how much i feel it should have!)

  176. Making this as I type…it smells and looks amazing, but it was still super runny after the boiling process so I did it for a little longer. I can’t wait to devour it!!!!

  177. This turned out to be soo good. Thank you for sharing this recipe. I replaced the fettuccini with multi-grain linguine and added a few veggies – carrots and green pepper . Easiest pasta recipe ever!

  178. Made this tonight but with beef broth instead! Super delicious!

  179. I am a huge fan of one-pan meals. Not much clean up 🙂

  180. This was so good! I added 16oz of sliced, white mushrooms for an extra boost!

  181. What are the nutritional facts for this recipe?

    • ​Nutritional information is provided only for select and new recipes at this time. However, if it is not available for a specific recipe, it is best that you use free online resources at your discretion (you can Google “nutritional calculator”) to obtain such information.

  182. I’m not sure if this was asked previously; but, can I do this with a chicken-and-cheese-filled ravioli? The ravioli is refrigerated, not frozen. Thank you!

  183. Looks delicious! Question for you: Can I get away with skipping the butter or substitution it with oil? Thanks!

  184. I totally messed up and put a whole box of pasta in (not realizing how much 8 oz. really is), so I just added more milk, broth, butter. It was still so good that my husband said again this morning how much he liked it. 

    Thanks for a great recipe. 
      Lisa

  185. What about adding cleaned shrimp towards the end?

  186. Made this tonight, substituting chicken stock for vegetable stock as hubby is vegetarian, and – like the name of this blog suggests – it was damn delicious! Even my 4-year-old who eats nothing cleared his plate! Will definitely be making this again, and adding some veggies for extra colour, flavour, and nutrition. Simple to make & only one pot to clean – what’s not to love?

  187. Can you substitute the parmesean for mozzarella? That’s all I have at the moment.

    • Unfortunately, I do not recommend using mozzarella cheese in this recipe – the texture of the Parmesan cheese is crucial for the sauce. But as always, please use your best judgment.

  188. Yum. Just made this! So good on its own, but I think you could even add egg and bacon and make a real delicious carbonara pasta!

  189.  Want to make this to night and can   I use dryed Parmesan cheese insead of fresh and elbow noddels cus that all I have please and thank you

    • I find that this is best when freshly grated Parmesan and fettuccine is used but as always, please use your best judgment.

  190. I just made this tonight, with fresh homemade pasta (because that’s what my husband wanted). Long story short, I don recommend it. Meal was delicious, but the sauc didn’t thicken up as much as I would have liked. Also, it’s hard to figure out the equivalent amount of fresh pasta to dried, and I think the ratio is important to getting this right. If you love garlic, bump it up for this. I used 5 fresh fairly large cloves and thought the garlic got lost in the creamy sauce. I’m sure others will disagree with me on that, but basically go with what makes you happy. 

  191. I  tried this tonight. Left out the parsley, because I am a weirdo who doesn’t like that, but it was simply amazing! So easy and delicious. Thanks 🙂

  192. I used penne pasta because that’s all I had on hand.  As it was boiling, so much of the liquid either evaporated or was absorbed by the pasta that it became really “shallow” and the pasta wasn’t fully submerged after a while.  The pasta was still really chewy but I the longer I let it boil the less liquid there was, so I ended up just serving chewy pasta.  It tasted good though!  I’ll be sure to use angel hair or some other smaller pasta next time.

    • Amber, once you bring it to a boil, you want to leave it at a light simmer or else most of the liquid will be cooked down.

  193. Can I substitute fettucine pasta for another type like penne or elbow pasta?

  194. Thanks! I was looking for something simple and easy to make for dinner tonight….Your Awesome!

  195. Ok, I’ve made this as is a couple of times and it’s delicious. But tonight I did something different due to my husband using the last of the parmesan and putting an empty container back in the fridge. Ahhh!! So anyway, I had a couple strips of bacon I needed to use, so I cooked them in the pot first and pulled them out then browned the garlic in the bacon drippings and proceeded with the recipe as normal. But, because I didn’t have parmesan I took some shredded mozzarella and threw it in the pot when it was still pretty liquidy and it actually turned out really creamy and delicious! I chopped up the bacon and threw it back in before serving. I would’ve eaten the whole pot if it weren’t for my family’s open mouthed looks of disapproval. What do they know? 😉

  196. I’m 14 and this is my fourth time making this for my family. They all love it, and it’s pretty easy to make. Gold star!

  197. very delicious , cant wait to try it

  198. Soooooo good. Soooooo easy. Added some chicken to it and my 1year old LOVED it. Awesome recipe, thanks!

  199. This was DELICIOUS! I have made it before an I do not regret it! Would totally recommend

  200. Has anyone actually made this? Does cooking the noodles in the sauce give the sauce a gummy texture? That’s what I’ve experienced before but haven’t tried this recipe

  201. I just made this and it was delicious! I will be making it again. Thanks!

  202. This was great! I sautéed some mushrooms and spinach before I added the garlic, just to make it heartier. ‘Twas amazing! Thanks for the recipe! 🙂

  203. Wonderful dish! I added cauliflower that was simmered in chicken broth, and then crumbled into medium pieces, and fresh shredded parsley. Will make again.

  204. Thank you for this recipe! I’ve been making it for several months and my daughter has declared it her favorite meal. She said it ties with pizza as the best food ever (I cannot over-emphasize what a compliment that is coming from her! 🙂 I generally add clams and substitute some of the broth with clam juice…it is a really versatile recipe. Thanks again for putting something in my meal rotation which earns me compliments.

  205. I do not eat meat and was wondering if vegetable broth would work for the added flavor vs chicken broth? I would love your opinion!

  206. Wow, this recipe is a revelation for me. Soooo delicious and so easy! I have for years loved both alfredo which was too heavy for me and I also loved pasta with garlic and olive oil, which when prepared right is luscious and creamy. But I had difficulty getting my pasta with garlic and olive oil right, even after about 10 attempts, This dish was a sort of combination of them and was wonderful! My husband made it and believe me, he’s not a very experienced cook. We are definitely putting this in rotation. Thank you for a wonderful recipe, I will now be trolling your blog!

  207. I tried to make this but my sauce didn’t thicken. What could I add to thicken the sauce? It’s watery… Sorry, only I can mess up such an easy recipe 🙂

    • Adriana, did you let it sit for a bit? It should thicken up as it cools.

      • Chungah, I just re-read the recipe and I cooked my pasta separately, maybe thats why it didn’t thicken? I am a really bad cook, i’m trying it again next week. I’ll also let it sit longer.. thanks 🙂

        • Yes, that’s the beauty of a one pot meal – the pasta gets cooked right in the same pot! I also recommend reading through the recipe in its entirety at least 2-3 times prior to cooking. Newbie cook or not, this is the most important thing you can do.

  208. OMG WOW! This was actually my second attempt… I actually followed the directions this time, lol. As a note, for anyone turned off by this incredible and ridiculously easy recipe because of the chicken broth (I myself do not mix meat and dairy products, but vegetarians I’m sure could benefit from this as well), I’ve found that 1 cup meat-free chicken broth substitute (mines a powder, I just mixed it with warm water), 1 cup milk, and then a half water half milk content works amazingly. I assume you could use 2 cups broth, but mine is very high in salt content and it was wayyyyy too salty the first time around.
    All that said and done – fantastic! My whole family loved it and I will definitely keep it in my dinner rotation. Thanks for posting!!

  209. This was a fantastic recipe! I paired it with one-pot Fettuccine Alfredo and a side of broccoli. Even the pickiest eater in my house enjoyed this meal. 🙂

  210. this was amazing!! perfection! i whipped that up at midnight- it will become one of my regulars. Thank you!!!!

  211. This also tasted great when spinach was added, and cherry tomatoes on top!

  212. This looks delicious and I’m going to try this tonight for dinner. I love pasta and I like trying new recipes.

  213. This recipe totally, totally rocks. I have made it 6 times already and still can not get enough of it. I have even purchased several boxes of fettuccine noodles, so that I don’t run out of them. I mean, so long to restaurants that serve this type of dish. I got this recipe of yours down pack in my head. Fantastic job, girlfriend.

  214. you make a simple recipe and dish look SO amazing!! thanks! thats my lunch cooking tomorrow 🙂

  215. I love this recipe, and have made it quite often since I found it, with a variety of different noodles 🙂 I was wondering if you could use this recipe with refrigerated tortellini? And how the time would need to be adjusted. TIA!

    • Tortellini sounds like a great substitution, but without further recipe testing, I cannot advise on the appropriate reduced cooking time. Please use your best judgment.

  216. This was so yummy. It was so easy and turned out so good. I made it according to directions with the exception that I added a bit more cheese at the end and also steamed some zucchini and put that on top at the end. Just to make it healtheir ;). I loved the way the past soaked up the garlic and chicken broth flavor. I really enjoyed this and will be making it again. This was my first one pot meal. So excited to try some more!

  217. This was a wonderful easy dish which I served as a side with chicken.

  218. This sounds so good! Do you think I could make this with penne pasta and just cook it a little longer?

  219. Omg so delicious and easy!

  220. I am just curious which noodles you use. I have made this recipe 2 times now and my noodles just won’t cook all the way through. The flavor is good but the texture not so much as the noodles are tough love the flavor and idea of one pot pasta, but it just hasn’t quite worked for me,

    • I used standard fettuccine pasta noodles. What kind of pasta are you using?

    • I make a very similar pasta dish but use penne. It does take longer to cook than the longer thin noodles. I usually use the timing on the pasta package.

      Making this version tonight! Can’t wait! Thanks for the recipe!

  221. Wow, This is a great recipe. I made this for dinner last night and everyone loved it. I doubled the recipe so I used my large round LeCreuset pan. I mixed shallots in with the garlic. And with around 8 minutes left, i added shrimp. I added a couple of handfuls of fresh spinach, and chopped up roasted red pepper, and Blue Crab meat after the timer when off around 18 minutes. I put the lid on and let the steam wilt the spinach while i set the table. Yum. Thanks for posting, I’m making this one again!

  222. Made this. Awesome! Reminds me of pasta roni “parmesana”. But way better! I doubled this recipe, started cooking 10 chicken tenderloins in the oil, cut them into bite size pieces. Didn’t have garlic, so used granulated garlic, added with broth. Used half and half in place of milk as it’s all I had. Used dried parsley, fresh would be even better. And I had a brick od cheap Stella brand parm, never buy it, I had to use 4 times the amount called for in recipe because this parm was terrible.
    Do yourself a favor and invest in good quality Parmesan from Italy. So worth it!

    Kids loved it and requested it added to menu rotation.

  223. Hi, this might seem like an odd question, but is the 8 oz pasta measurement by weight? So that would be half of a pound, right? Just wondering since I doubled the recipe, using 1 lb of linguine (no fettucine on hand) and it ended up REALLY liquidy. I had to drain the sauce part into a saucepan once the pasta was fully cooked and boil it down to an acceptable consistency. Actually, after simmering for at least 10-15 minutes, it was still soupy, so I thickened it with cornstarch. I’m wondering if I was wrong about the pasta being 1/2 lb and that’s why it turned out so soupy? It was delicious once I was done and I will definitely be using the recipe again, just with less liquid to start, but wondering for future what I might have done wrong. Thanks!

    • Trina – thank you for trying my recipe! Now I don’t think you did anything wrong but one pot pastas can be a bit temperamental/finicky when doubling – it’s just one of those recipes that should be made as written and if you need more, quantity-wise, it may be best to make it again.

  224. Hi! Gorgeous recipe! I am just wondering wondering if you have any suggestions on making this with bow tie pasta instead? Like, will I need to cook it longer? Thanks!

    • Jillian, yes, using bow-tie pasta may require additional cooking time. Please adjust as needed to ensure that the pasta is completely cooked through.

  225. This was really good! Really creamy! Will definitely make again.

  226. I just made this tonight on a whim due to my failure to grocery shop this week and it was delicious! I did use Parmesan from the can and consequently the pasta and sauce had a sort of grainy texture. I do recommend, as you suggested, using freshly grated cheese. Great recipe!

  227. I made this on a whim last night and it was excellent. I’ve been trying to master a classic heavy cream Alfredo for the past few months and could never get it off the burner at the right moment so it always tasted funny. Now that I have this recipe I’m not even going to bother with that old Alfredo anymore. Thanks.

  228. Hi. So I tried out this recipe last night and maybe it’s because I kept stirring it as it cooked, but it came out this weird watery mess. Do you have any tips because I would to try it again.

    • Oh no – that certainly shouldn’t be happening. Perhaps your heat source was set too high? There really shouldn’t be any kind of watery-ness to this recipe. Also, what kind of cheese did you use?

  229. yum yum yum! this looks so delicious I can’t even deal

  230. Soinds delicios! Are you able to use the same amount of any shaped pasta? Would the liquid measurements be the same?

    • Unfortunately, without further recipe testing, I cannot answer with certainty. Please use your best judgment.

  231. Your recipes always look so amazing! I have made a few in the past but, while they have been easy to make and always cook well, I haven’t been pleased with the end result. However, I fully believe that is because I choose to make something that calls for an ingredient that I want to like, but don’t actually like (honey, for example), and it has nothing to do with the recipe itself. Meaning, even though I don’t always like the end result, I still believe it’s a good recipe. Anyway, I made this tonight, using a 1/2 cup of heavy cream and slightly more than a 1/2 cup of 2% because I didn’t want the cream to go to waste. I also sautéed some shrimp. The end result was absolutely amazing and definitely a dish I will make again. Thank you!

  232. OMG I made this today and it came out AMAZING! Thanks!

  233. do you have any suggestions for a replacement for chicken broth?

  234. This recipe was fantastic! I was running late so I had my husband make it and he’s not a cook by any means. We loved it including my picky 2 1/2 year old. Thanks so much for sharing!

  235. This pasta was absolutely delicious! It was quick and easy as well. I used whole wheat spirals and added sautéed zucchini and a few pieces of crumbled bacon. My husband and daughter are very excited for the leftovers in their lunches tomorrow!

  236. I made this twice today. The first time was awesome; better with shredded Parmesan asiago on top. The second time I was out of chicken broth, so I used soy sauce and water. It turned out really good. Definitely making this again! May even try different flavors.

  237. I tried to make this recipe last night but after about 10 minutes of simmering, all the sauce evaporated/was absorbed and the noodles wouldn’t cook anymore! What am I doing wrong? 🙁

  238. This recipe sounds great! Can I substitute chicken broth with plain water? In which case, should I add anything additional to get the right consistency and flavor?

    • Yes, you can certainly substitute water but it is really best to use chicken broth to obtain the best results possible. Using water may result in a mediocre outcome.

    • Most certainly, you can use water with Knorr Chicken Consomé.

  239. I loved this pasta! Had to share it with all my friends and family

  240. Delicious! I just made this for dinner. I was so easy and so good. Thanks!

  241. Made this tonight with small shells. It was excellent! I tripled the recipe, and when my teen age sons went back for seconds I had to make them wait while I put some aside for Dad, who works nights. This will definitely make an appearance at our house again soon. Thank you!

  242. I’m 13 and I made this for my family tonight. They all loved it & it was so easy to make. I started getting worried partway through because it was REALLY liquid-y, but it gets thicker, so don’t worry. 5 stars! 🙂

  243. This was very delicious & my kids absolutely loved it! It will be a tegular in our home now 🙂

  244. Hi. This sounds amazing and so easy. I would like to add shrimp or chicken, should I cook that in a separate pan? Also, which seasoning do you suggest for the protein would you think pairs good with it? I don’t want to use anything that will take away from your recipe. Thank you!!!

    • Yes, it may be best to cook the shrimp or chicken in a separate pan. As for the seasonings, I would go simple with salt and pepper, to taste, but it’s really up to you!

  245. I tried this the other night with organic 2% milk and a wedge of imported parmesan… amazing. The noodles were al dente after absorbing all of the broth and milk. After stirring in the freshly grated cheese this dish was perfection. I love that it is a lighter version of the butter laden alfredo sauces but with the same richness! I cant wait to make this for my friends! Thankyou 🙂

  246. Think I can substitute spaghetti squash for reg pasta? Worried it won’t taste as good and I have Fam coming over this weekend. Has anyone tried this substitution???

  247. This dish is wonderfully yummy – very creamy and garlicky and it keeps absorbing the liquid if you can’t eat it exactly after 20 minutes. It is soooo easy and quick to make – definitely a “keeper” ! I am always looking for new side dishes and this is one I’ll definitely come back to again – thanks!

  248. Just made this for dinner… used Almond Milk instead of milk, whole wheat noodles, and minced garlic instead of garlic cloves. Also added broccoli…. GREAT recipe! Whole family loved it, will defiantly make again. Thanks for sharing 🙂

  249. Just made it.it was delicious.i used vegetable broth ( I am vegetarian )and put 2 cups of milk instead of one.really good, I,will do it again,thanks.i love your website

  250. I made this using soy milk and added broccoli! Dee-lish!!!!! Thanks for the recipe

  251. Made this for the second time. Last night we sauted chicken cutlets, then mushrooms with shallots. Then did the pasta. All in one pan. This time used 3/4 cup 2% and 1/4 cup half and half – we don’t ever have whole milk in the house. Once again my husband (who believes he is one of the Top Chefs :):):) ) loved it. This is a recipe that can become whatever you want. Thank you!

  252. This was AMAZING!!!!! I hate cooking gluten free long pasta and this recipe was the key to having no starchy clumps in my long pasta! Added some chicken to fill out the meal. It filled my family and I am so happy I can now have long GF pasta after 3 years! Thank you! I reckon I’ll add some mushrooms next time.

  253. Made this as a side dish tonight. I was super excited about it… it reminded me of the Knorr pasta sides I lived off in college. I was pretty disappointed – the sauce is so light it doesn’t stick to the noodles, so all the flavor is left in a little puddle at the bottom of your bowl. I added some extra cheese to the leftovers to try to thicken things up. We’ll see how they taste for lunch tomorrow, but I think in the future I’ll just put in the extra effort to make a real alfredo.

    • I’m sorry that this recipe did not turn out the way you had imagined. I only post recipes that have been successfully tested in my own kitchen, and as you can see from the comments here, many of these readers have had great outcomes in the final dish as well. However, I understand that failures and mishaps can happen, and with a little bit more information, we can troubleshoot what went wrong to have a successful turnaround next time.

      So I must ask – did you follow the recipe exactly as written without any substitutions? Also, this dish is meant to be a main dish rather than a side, and if your sauce is too light, perhaps too much liquid was added or not enough pasta noodles were used.

    • It sounds like you used too much liquid. Start with less liquid and add more as you go. The result should have been a thick and creamy sauce not liquid form. Also, I find that stirring the noodle a bit more helps with distributing the starches and thickening the sauce.

      Its tempting to add more liquid but it will only make a runny, less rich result. You should try again… my results were so great! I cant wait to make it again

  254. Pinned this a while back and just made it …yummm!! Substituted almond milk and added chicken and broccoli with no changes needed. Perfectly lightly sauced without being heavy, definitely making this a weekly easy meal.!!!!! Thanks!!!!!!

  255. The first time i made this recipe, I made it per the instructions and it was delicious. I made it again for dinner tonight, but I added two cans of chopped clams (with the juice) and shrimp the last ten minutes. It was delicious, this recipe is a keeper. I really enjoy your website and your recipes are tasty and easy.

  256. I am currently making this now and it is so liquidy. I followed the directions exactly. Is there any way to thicken it?

  257. Found this recipe when surfing the net looking for suggestions on for an easy meal. WOW!
    Fantastic! My wife feels this is the best pasta dish that I have ever made. Followed the directions exactly (except I used half and half instead of milk). Saute’d some shrimp to top off the pasta when serving – what a quick, easy meal. Definitely adding this recipe to our personal cookbook!

  258. Found this recipe on Pinterest and made it for the first time tonight. It was AMAZING. Added a teensy dash of nutmeg, because that was always a necessary addition to alfredo in my Italian family and I thought it would work well here. Minced fresh basil to sprinkle over the top, and diced up some bacon for the hubby! It was great before the additions, though. Definitely adding to my rotation!

  259. I am making this tonight for the 4th time in 2 weeks. Awesome awesome recipe. We added cooked-crumbled Italian sausage and substituted 1/2 of the milk with cream (we doubled the recipe). So good! Tonight I’m going to sauté some asparagus and chop it to add in at the end.

  260. The only problem with this recipe is its not enough! My family devoured it. If i double the ingredients will it still work? Some recipes dont double well so i thought id ask. Love your website!

  261. Just made this for dinner. Fantastic! We had to get some bread to soak up all the sauce to eat every bit. Ours was very liquidy, not thick at all, but tasted great. Thanks, Chung-Ah.

  262. I just want to say thank you! Thank you for posting this wonderfully easy recipe! I am gluten free and this recipie still works with gluten free ingrediants!! Totally amazed by how easy it is to make and how wonderful it tastes! For some more Italian flavor I have added fresh Italian seasoning from Italy! I’ve also substituted the butter with coconut oil and Greek yogurt. Still turns out amazingly good! So many different varieties!
    Thanks again!

  263. Made this tonight. Used 1/2 heavy cream and 1/2 2% because that is what I had. Added bacon and peas and sliced the garlic (my husband likes big pieces). It was wonderful. Had to add a bit more chicken broth because the cream made it a bit thick.

  264. Okay so I made this and it was actually really good. I will totally make it again. Every recipe I have ever tried on this site has just been amazing!

    The only issue that I had with this is the add salt according to taste. I really dislike recipes like that because I honestly have no clue how much to use and due to that I made it a little too salty last night but even with that it was sooo good.

    I made some Italian sausage & broccoli with this dish.

  265. Made this tonight for dinner, added shrimp. Wonderful & will certainly make again. Love, love, love the ease of preparation! I even had all the ingredients at home. No trip to the store, ya!

  266. Just made this for the 2nd time and it was absolutely amazing!!!!! Added mushrooms with the garlic while sauteeing and added avocado oil instead of butter. At the end when the pasta was just about ready threw in some broccoli florets and served the pasta with roasted parmesan and garlic cauliflower and baked salmon filets. EASY, DELICIOUS AND my 5 year old LOVED IT, she couldn’t get over how good the broccoli tasted with the creaminess of the sauce and garlic flavour. Next time i i will also add spinach and can’t wait to try this will some grilled cajun style chicken or shrimp on top

  267. This was so yummy!!! I made it at the last minute. My husband loved it. We added some sautéed shrimp to it and it was out of this world. A very inexpensive meal that tastes rich. and easy to make, what more can you ask for. Making it again soon!!! Thanks so much!!!

  268. Wow, this was SO easy, fast, and delicious! I have to tell you I was skeptical because I’d never tried a method like this, but I was very pleasantly surprised! I love how it made 2 perfect servings too, and uses half of a large box of broth and half of a box of pasta, so I have enough for another night. I’ve been passing this on to my friends as well 🙂
    I like it with a bit more garlic, and I tried putting some dried basil in at the start and that was very tasty as well. Just take it easy on the pepper and parsley- especially flat leaf parsley, as that stuff packs a punch and can overwhelm the dish a bit. Thanks for the great recipe!

  269. Would you believe that last time I went to the store they had no blocks of parmesan? I’ve never known them not to stock parmesan … But I think they were switching things around and maybe they got lost …

    Anyways I picked up Pecorino Romano instead. Do you think that flavour would work well with this recipe? Should I use the same amount, more or less? Not quite sure how the two flavours compare and wondering if you know!

    Thanks!

  270. Hi, I’m from Canada and am use to grams… is 8oz pasta 1/2 pound or 1 pound ? Thank you

  271. Trying this tonight for supper. It is so simple…kinda like a box meal, but homemade! The kitchen smells delicious…can’t wait!

  272. Add a touch of fresh nutmeg and it’s a winner Winn. Your recipes are amazing!!!

  273. Me, my husband & son loved it but we all agreed — next time I am adding chicken in it for a little something extra. We will definitely add this to my recipe list. YUMMY & EASY!!!!!

  274. I just love this recipe and have made it twice. Me and my family love it so much that I had to add it to my blog. Come by and check it out.http://questfordelish.blogspot.com/2015/01/garlic-creamy-parmesan-pasta.html

  275. How many calories were serving for this dish? It look delicious and I like that it can be made using one pot.

    • Nutritional information is provided only for select and new recipes at this time. However, if it is not available for a specific recipe, it is best that you use free online resources at your discretion (you can gooogle “nutritional calculator”) to obtain such information.

  276. Love your blog. Thank you for sharing. Made the garlic noodles tonight and they were delicious. Will definitively be making then again.

  277. what kind of pasta should I use? Fresh from the deli section or boxed from the aisle?

  278. just made this and absolutely loved it!!!! So so yummy!! Even my three extremely picky eaters were gobbling it up!! This is definitely a keeper!

  279. i just made this, and altered the recipe a tad. I did have chicken broth, so I used water, then I added mushroom, peas, artichoke heart, and a few tablespoons of pesto. Fantastic!!!!

  280. What kind of milk?

  281. I made this for dinner tonight and it was delicious. So easy to make too. A definite “make again” recipe. Thanks!

  282. This recipe was amazing. Flavorful and easy to make. If by chance that you do have leftovers, the sauce does not reheat well, so eat it all while it is hot from the pan!

  283. Does the size of the pan matter? What size did you use?

  284. Oh my god this is sooooooooooooooo good!!! O.O
    I just did it for my sister and me and we finished the 4 portions on our own. So easy, creamy, and damn delicious. It even sounded good!!! Such an epic recipe!!! I’ll be writing it in my recipe notebook under the name of “Most epic recipe ever”.
    We just fell in love <3

  285. Second time making this and the family LOVES it! I did saute Mushrooms with the garlic and it was extra delicious. It is definItely now part of our rotation. Love so much more than my Alfredo recipe (which I previously LOVED! ). Thank you so much for the recipe! I love how fast and easy (and easy to cleanup! ) this is 🙂

  286. The first time I made this I followed the recipe and loved it. Tonight I made this “carbonara” style with a handful of frozen peas and a little chopped up leftover ham. Delicious!

  287. I didn’t realize until just now that the lemon and butter chicken and this recipe was from the same site – LOL. I made this dish with the lemon and butter chicken last night and WOW – just WOW. I couldn’t believe how EASY and flavorful this was. Better and easier than any Alfredo I have ever tried to make from scratch before. Not to mention it holds up so much better when cooling off than any other cream sauce I have made (it doesn’t separate). And it was made in one pot so quickly I couldn’t believe my eyes (or mouth once I tasted it) My daughter who doesnt like Alfredo even liked it, although she added the lemon butter sauce from the chicken too 😉 Now I can’t wait to try more of your recipes – I may take a break from Pintrest just to finish trying all your recipes because the only two I have made so far have been so spot on!!!!

  288. This dish is one of my favourites!!
    I doubled the recipe and used a little less garlic 🙂 fantastic!

    YUMM

  289. Hello,
    This recipe looks amazing if i am going to double the pasta do i double the liquids as well? I dont want it yo be 2 runny.

    • It should be fine to double the liquid. If there is too much in the end, you can always ladle out the excess until the desired consistency is reached.

  290. This was so delicious! I tried it last night, adding a tad more cheese than the recipe, as well as chunks of chicken I precooked on the side then tossed in with the pasta right before serving just to coat and reheat a little. Turned out great, even my picky eater loved it!

  291. Update: I used double the amount and I used chicken consomme ….I dissolved in water and it was fabulous!! (2 t consume to 2 c water) a winner!!

    • Thank you for following up with your adjustments in order to make this Kosher. I will need to do the same thing. This helps

      • Absolutely! I know this was floating around the kosher sites so I figured others may have the same question I do. hope it works out for you

  292. I’d like to make this kosher! Can I use chicken consume instead of chicken stock? The cheese is the most viral to me and I cAn’t mix meat and milk.

    • Unfortunately, without further recipe testing, I cannot advise an appropriate substitute that will not alter the overall taste/texture of the dish. Please use your best judgment to make the appropriate substitutions to fit your dietary restrictions.

    • Should try a kosher “chicken-free” vegetarian chicken broth so the cheese can be included

  293. Making this tonight for Meatless Monday with fat free half and half since apparently the boys drank all the milk this morning. Then out to see The Hobbit! Quick cook. Quick clean up.

  294. Made this last night. I doubled the garlic, used fat free Land O’Lakes half and half and added a pound of shrimp at the last ten minutes. It was amazing and super fast!

  295. This is SOOOOO good, and very easy. Thank you for sharing!!!!!!

  296. hi, just want to inquire about cheese. Does it really have to be parmesan? Or can i use other cheese? Any suggetions?

  297. Do you cover the pot while it is simmering? Or do you just leave the pot open?

  298. Holy Cow! This was awesome! I used 1% Milk since I am a Weight Watchers member, and when I put the recipe through the recipe builder on the Weight Watchers’ site, it came out to 6 points plus! What a great find! I’ll be making this often! Thanks so much for a great recipe!

  299. Is there an option to make this without chicken broth? I’d like to make this vegetarian friendly

  300. I made this the second time today. It´s is so easy. I used whole wheat elbows and a little bacon. Yummi!

  301. Thank you! I am so glad to have found your website and have tried some of your recipes, yummy!!! Intend to try this one is sounds so scrumptious!!!

  302. Delicious dish!! I used the recomended 4 cloves of garlic and found it to be A LOT of garlic. You must have used pretty small cloves! I LOVE garlic and usally use fairly large cloves, but holy cow this recipe could keep the vampires away for the rest of my life! Absolutely delicious though!

    • I’m so glad you tried this recipe! As for the strong garlic taste – since the garlic is a main star in this dish, I would hope to keep the vampires away!

    • Just wanted to weigh in on the garlic comment — as you stated, Lindsey, the size of the cloves does make a difference. As well, though, a lot depends on how fresh your garlic is. The fresher the bulb, the stronger the taste.

    • 4 cloves is nothing! Lol

  303. This was my first time trying a one pot meal and happy to report it was delicious! I should have added a little milk at the end as dried very quickly but it didn’t matter. Also, forgot to add the parsley, so I’ll have to remember that next time…and going to try adding a few dashes of hot sauce with the liquid too!

  304. hi this one pot pasta looks delicious. Is chicken broth the same as chicken stock?

  305. This was amazing!! I am a huge alfredo fan and was skeptical but OMG this has now replaced my alfredo recipe…I will be using it from now on…and maybe sometimes adding pesto 🙂 I served it with some shrimp! 🙂

  306. Damn Delicious is right! I stumbled across this recipe from a pinterest pin and wow! Soooooo good! And I LOVE that I had all the ingredients on hand! Thank you!!

    I’m signing up for your newsletter right now. Can’t wait to try out more of your recipes!!

  307. My 13 year old just made a double batch of this with no help from any adult – it was fabulous. As good as any pasta I’ve had. It’s totally replacing my standard Alfredo. Thank you – wonderful recipe!!

  308. Made this last night with gluten free tagliatelle pasta and it was amazing! Thanks for a wonderful recipe!

  309. Big Up for your recipe ! I’m a Pasta addict and your close to perfect with this one. The taste and the creamy texture is awesome ! I recommand everyone to experiment this heaven one time in is life.
    Thank you very much !

  310. Ah I just made this and it was so delicious! I cooked some mushrooms and added those plus some spinach to the dish also which was a nice added touch! Thanks for sharing this yummy recipe! I’ll definitely be making it again! 🙂

  311. This was SO SO good. As someone who can’t usually stomach any sauce with heavy cream in it, this was a treat. I used 1/2% milk, added a little thawed shrimp when I brought my noodles down to a simmer and then added a dollop of fat-free cream cheese right before throwing in the parmesan. seriously good. thank you!

  312. When do you think I should add the pasta if I’m making fresh pasta from scratch? Do I still simmer the sauce for 18-20 minutes adding the pasta at the end?

  313. Delicious! Great, easy recipe! Added chicken, was amazing!

  314. Love how fast and easy this was yet so so delicious. My husband kept saying how good it was which is always a big plus bc he’s always honest when it comes to food. I sautéed some mushrooms on the side and added them in for even more flavor. Yummm. Will be making this again. Thank u!

  315. I was skeptical about this dish, having cooked pasta in boiling water for 50+ years, but it works! And it doesn’t just “work”, it is delicious. I added some steamed broccoli and served it with baked salmon. We cleaned our plates and my husband had seconds. Thanks for a fine recipe that I’ll make often.

  316. This is calling out my boys’ names right now. They would be all over this noodle dish! Easy, quick, and perfect for a family with kiddos 🙂

  317. This recipe ist so good! I just tried and it was so damn easy and delicious!

  318. I will make it according to the instructions. Just wanted to make it a day ahead, store it in the fridge, then reheat in a crock pot. I’m thinking that will work. Any thoughts?

    • Please understand that it is very difficult to give exact conversion information to translate a traditional stovetop recipe to the slow cooker method without further recipe testing. I recommend using your own judgement to convert this recipe to utilize a slow cooker.

  319. Can I make this ahead and reheat in a crock pot? Was thinking of taking it to a potluck.

    • Please understand that it is very difficult to give exact conversion information to translate a traditional stovetop recipe to the slow cooker method without further recipe testing. I recommend using your own judgement to convert this recipe to utilize a slow cooker.

  320. This was excellent. Satisfied my craving for restaurant food and aleviated my disdain for more than one dirty dish. Just added chopped Roma tomatoes, some rotisserie chicken and fresh spinach in at the end. Thank you for sharing!

  321. Also just as a side note, I used lactose free skim milk and the sauce was thick and creamy. So if anyone is looking to cut down a few more calories skim milk works beautifully 🙂

  322. Made this for dinner tonight and we all loved it! I added in mushrooms and spinach and it was a perfect dinner. Definitely a keeper and I can’t wait to use this at my next dinner party. With some seared chicken and salad I’ll let everyone think I worked real hard for them 😉 Thanks for the recipe!

    • Hi! That is exactly what I was thinking – Did you pre  cook the mushrooms or spinach, or just throw them all in the pot? And did you have to modify the recipe at all? Thank you!!

  323. Thanks for the great recipe. Who knew you could cook pasta in just one pot while making a sauce at the same time! This is as life changing as learning that you could cook bacon in the oven, instead of on the stovetop! It was a huge hit at my house. Next time, I am going to add shrimp, asparagus, and mushrooms. Yay!

  324. I made this tonight and it was amazing! Super creamy and delicious. Next time I will add more garlic 🙂 Thank you for the amazing and simple recipe.

  325. Wow!!! Just made this for dinner and it is better the restaurant!!! I added chicken fried because I made your chicken a few nights ago and want to resue my food!! So excited.. My kids just do not know what they are missing!!!

  326. Making this right now (added a few mushrooms and used whole wheat spaghetti) and it smells amazing!

  327. just made this and it was awesome! I can’t wait to experiment with it and add different things to it! Thank you!

  328. 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.

  329. I think clams add to this would be wonderful

  330. 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.

  331. 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. 🙂

  332. This looks amazing. Tomorrow’s dinner solved.

  333. This dish was incredibly easy and tasty… LOVED IT

  334. Your food photography is stunning! Really looking forward to reading your posts 🙂 This parmesan pasta looks absolutely divine!

  335. 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 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!

  336. This looks great! I just wondered if you cover the pasta when simmering?

  337. 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.

  338. I could eat this pasta every night! delicious and easy for the win

  339. Looks great! Did you use whole milk?

  340. This was so easy and delish, even the pickiest eaters should enjoy! Thanks for another awesome recepie!

  341. 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.

  342. I NEED to make this next week! What sort of chicken dish do you recommend to serve this with!?

  343. 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!!

  344. AMAZING….I put in more garlic & some garlic salt. Wish I had some shrimp to brown up & throw in at the end!

  345. 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!

  346. Omg! Just made this. Added diced chicken and cooked with the garlic then added broth, milk, etc. Following the directions… Also had to triple the recipe bc of my family size and want of leftovers. Definitely going into my rotation of meals to make! Thank you for the recipe!

  347. This dish is amazing! I have two finicky kids, they both loved it, husband loved it, dog loved it and I loved it! The only thing I changed was added fresh basil instead of parsley. I will make this again and again!!! It is sooooo simple.

  348. Made this for dinner tonight as a side dish with my favorite BBQ Meatballs from Taste of Home. Had to use angel hair pasta, because my hubby does not like fettuccine. All 5 of us devoured the pasta though! Thanks for sharing the great recipe! 🙂

  349. Yum!!! I love that these are all things that I already have in the pantry. What a quick and easy (but luscious looking!) meal. Thanks for the inspiration!! Pinned!

  350. Oh YUM! Will try this with the ham I’m cooking later this week – it looks delicious … and simple!

  351. I am trying this tonight. Planning to feed my two grown sons and hungry husband who have been working outdoors on a major house repair. I am going to double it, I hope that doubling it will not ruin the synergy of this recipe! What do you think?? (Also, I am adding cooked chicken at the end.)

    • I haven’t tried doubling it myself but I don’t really see why this would be a problem. You may also have to adjust the ingredients a bit to have more sauce to compensate for the addition of the chicken.

      • So, it seems as though each and every time I come across a recipe that I think “Holy crap this looks delicious”, it’s yours! Thank you for sharing all of this incredible food…do you have an exercise blog as well?

    • I doubled the recipe last night (I know this is quite an old comment, but for others looking to do the same).

      It came out amazing and delicious. I moved the pasta around a lot because the noodles weren’t quite as covered as I would have liked. My pasta did come out al dente, but I like when pasta has a slight bite to it. 

  352. Oh Mother Of All That Is Good In This World! I am so making this one night this week! Can’t believe that I opened this email at work and now I have to patiently wait until the end of the day to make it….what was I thinking?!!! Thank you so much for bringing us these awesome recipes.

  353. OMG this looks sooo good! and I love that it all cooks together in 1 pot! Pinningggg

  354. I’m definitely craving this now. Looks so good! Sounds like an easy weeknight dinner. Can’t wait to try it. Too bad you can’t eat through your computer…

  355. How much swanson flavor boost do I add.? And is this a substitute or additive.

    • Cathy, without further recipe testing, I cannot advise on how much “flavor boost” to add. Please note that it is always best to use the ingredients listed in the recipe to obtain the best results possible, and that substitutions should be made at your discretion.

  356. Sounds good and nice and easy too. Thank you.

  357. can you use the parmesan in can or is it best to use the fresh grated in bag for taste

    • It is always best to use freshly grated Parmesan.

      • Hi! I would like to make this tonight but can leftovers be frozen or how long can they be in fridge? Let me state that I barely boil water let alone cook. So any advice is welcome! -:) deb

        • Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! Please use your best judgment for freezing, storing leftovers and reheating.

    • Never cook with any parmesan cheese “from a can”. And cheese “pre grated in a bag” is NOT fresh. Trust me. When you buy pre-grated cheese, it is covered in unwanted substances/ingredients for all sorts of unnatural reasons. Look it up. And it can really affect how your recipe turns out. Buy solid block cheese only and shred it yourself. You’ll not only save money, you will know exactly what you are putting into your body and know it truly is “freshly grated” 🙂

    • Its better with fresh but you can use the jar cheese too!

  358. Me + pasta = BFF, and this pasta is totally on my ‘to-make’ list. With extra garlic, for sure. 🙂

  359. This recipe looks so easy and tasty, I am going to have my 13 year old make it this week–since I don’t have to worry about her spilling hot water on herself. Love the one pot recipes!

  360. Mmm, I love a simple pasta dish! I bet my kids would really dig this.

  361. I don’t thank you near-often enough for all of your recipes that make it to my table, many the same day they arrive in my inbox. I’ll roast chicken breast and throw it in too, maybe some steamed broccoli …..Sunday dinner!

    Thank you for another winner!

    • I feel the same:  I can’t thank her enough.  I’m slowly replacing my old recipes by hers.  I am so happy to have  found her page.  And each morning when I open my email, I’m always looking forward to see if a new recipe was mailed to me.

  362. I’ve seen one-pot pastas floating around the internet but never before have I thought I NEED THAT RIGHT NOW. Too bad I don’t have all the ingredients…

  363. Too easy! Delicious.

  364. Mmmm this looks so nice and creamy! I love a good white pasta sauce and this sounds amazing 😀 x

  365. I love this ! Creamy…. Delicious….. Easy…. What’s not to like?

  366. Loving the one pot this offers!! Definitely trying this.

  367. You’re the queen of easy but amazing one pot recipes! And you’re the only one who can take a pot of noodles and make them look truly gourmet and like they belong on the cover of a magazine! Gorgeous as always!