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
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 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!
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!
Sounds delicate and delightful. Maybe add a few broccoli florets?
Love that!
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.
Aw we love that! Thanks Kim!
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.
Oh that is way too hot! Glad to hear you’re staying sane with our pasta!
What kind of milk do you recommend?
I recommend using whole milk.
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!
That’s too funny!
So how many servings does it make I would like to know thank you.
This recipe yields 4 servings. This can be seen in the recipe box above. 🙂
Will this work with my hubby’s 1% milk? Or should I use my low-fat soy milk?
This recipe is truly best when whole milk is used, but yes, 1% can be substituted.
Thank you, Chungah, You are the best! We will have for dinner tonight. Hubby always asks if a new recipe is yours. He loves them.
That’s great! Thank you for sharing 🙂
We just finished your delicious recipe. Two generous portions. A TEN!!!
I used half 1% milk and half evaporated milk (which I had opened and use for my coffee).
Thank you so much. Hubby also loves the quicker cleanup.
Wonderful! Thanks for sharing.
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!
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.
Those are great additions. Happy to hear you like it so much!
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)
Thank you so much for your detailed feedback, Crystal! We appreciate it 🙂 Sounds like you had a delicious meal!
This meal would be lovely to have and make. I can already feel my tastebuds tingling.
Make it! It’s delicious. Your tastebuds will thank you 🙂
Tried it and loved it! Your recipes never disappoint 🙂
Thank you Diana! Glad you enjoyed it.
I made this tonight. I substituted half and half for the milk and added bacon in it. It was delicious and super easy!!
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+
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
Yes you can, it will just change the flavor of course. And as always, use your best judgement with modifications and substitutions.
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!
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!
Oh, and no parmesan. It was amazing!!
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!