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.
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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!!
Loved it! Very easy to make and it was delicious. And only one pot to clean up 🙂
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!
Don’t you worry Kristi: I also use shortcuts. I’m retired and even if I like to cook, I don’t want to spend too much time at it.
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
wow, I am drooling .. 🙂
I just made this for dinner and my family LOVED it! I love the one pot recipes…so easy and delicious!
Absolutely love these one pot recipes – specially when you are tired but still u gotta make dinner!
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!
Delicious and so easy to make!!! My family ate it up. Next time I will add grilled chicken.
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!
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.