One Pot Garlic Parmesan Pasta
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The easiest and creamiest pasta made in a single pot – even the pasta gets cooked right in the pan! How easy is that?
Garlic and parmesan. A match made in heaven. And with the help of a single pan, you can make the easiest, most epic pasta ever.
Just think of this as a creamy alfredo, except without the heavy cream and the cream cheese. And no, taste is not compromised in this super easy one pot meal.
The one pan aspect actually helps the noodles soak up all that amazing flavor, giving you that light cream sauce coating the noodles in all its garlic-Parmesan glory.
And if you really want to save on dishes, you know my rule – this should get eaten straight out of the pot. The dishes, the plating, the garnishes – it’ll just slow you down anyway!
One Pot Garlic Parmesan Pasta
Ingredients
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- 2 cups chicken broth
- 1 cup milk, or more, as needed
- 8 ounces uncooked fettuccine
- Kosher salt and freshly ground black pepper, to taste
- ¼ cup freshly grated Parmesan
- 2 tablespoons chopped fresh parsley leaves
Instructions
- Melt butter in a large skillet over medium high heat. Add garlic and cook, stirring frequently, until fragrant, about 1-2 minutes.
- Stir in chicken broth, milk and fettuccine; season with salt and pepper, to taste.
- Bring to a boil; reduce heat and simmer, stirring occasionally, until pasta is cooked through, about 18-20 minutes. Stir in Parmesan. If the mixture is too thick, add more milk as needed until desired consistency is reached.
- Serve immediately, garnished with parsley, if desired.
Video
Did you make this recipe?
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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.
You can’t be so out of touch that you really think a comment like that is harassment, right!?
Are you not allowed to call someone pretty now, without it being called harrasment? What a shame.
That is called a compliment, geez!
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!
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.
not the best pasta ever or that choped guges would enjoy
This was really good. It was nice that it was all one pot!
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!
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!
This sounds amazing. I have store bought fresh fettuccine. Any recomendation on how long needed to cook it in this recipe?
Really great! I would say 1/3 cup of milk and maybe another clove of garlic.
Really yummy & really easy 🙂
This was so simple! I substituted milk for coconut milk (dairy sensitivity) and used spaghetti since I didn’t have fettuccini, it was delish!
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.
what’s the yield? i have to do a cooking project and this seems perfect
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.
1st try – Damn Delicious & easy!
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
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!!
I make this nearly once a week and it’s never let me down. I use spaghetti and mature cheddar as that’s all I ever have. It’s excellent.
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.
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.
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.
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!
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.
Couldn’t be easier and so delicious! I substituted whole wheat elbow macaroni- this is going in the regular rotation.
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!