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
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 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!
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.
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.
I made this with gluten free angel hair pasta and added broccoli and peach chicken it was awesome thanks so much for the recipe
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 !!
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.
YUMMY.Like this recipe.
Pasta is one of my favorite foods.
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.
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.
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!
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!!