One Pot Garlic Parmesan Pasta
by Chungah
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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
Video
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.
Did you make this recipe?
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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.
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!
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.
I added some bacon bits in and I was in heaven eating it!
Really Delicious, I will make this often
This pasta is great and super creamy.
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.
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
Wow! This was such a easy, fast, and delicious recipe! I will be making this many more times! Thank you!
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.
I made this it was so so good, my daughter said it was the best thing ever! God bless thanks for sharing
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!
Super yummy!
Loved this! So easy and delicious. I added a bit extra Parmesan and topped with some red pepper flakes.
Can I make with any other pasta just adjust to normal boiling times for that shape?
Yes! I used whole wheat spaghetti and it turned out amazing!
I haven’t made this yet but I’m thinking some chopped clams…. anyone try that?
Yep! go for it! added a little white wine as well…
next time I make it I’ll go for that. Good idea !
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!
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.
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!
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! 🙂
You could prob add flour or cornstarch to thicken it and make it more of a sauce rather than soup