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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This was so easy and so delicious. Thank you so much for this recipe it will be shared a promise.
This is in my recipe box as a go to, easy family dinner! I double it to use a whole bag of pasta, and feed all of us. It goes great with just about anything, honestly. If I’m super lazy, I’ll throw some frozen broccoli or peas in to cook with it for a bit and add in some sardines in olive oil at the end, but it’s even better with roasted veggies thrown in at the end. I really like it with fish though, whether canned sardines, or smoked salmon or trout. The garlic sauce really compliments it well.
Made this and it was delicious! Question for you: if I want to use a whole box of pasta can I double this recipe? Would you make any changes? Thanks:)
Absolutely!
Great, simple recipe for a lighter alfredo-type pasta dish! I didn’t have fettuccine so used 1/2 cut angel hair, used a sauce pot instead of pan because of the smaller noodle, and 1/2 the cooking time. I can see that this would be a great base for a full meal (add veg and protein), and takes embellishments well (red pepper, different seasonings, etc)
Incredibly delicious! Over time I’ve added clams, shallots, and a three cheese cheese blend (Asiago, Romano, and Parmesan). It’s on heavy rotation in my house.
Would this work with fresh pasta ?
I’ve made this many many times and I think it’s best with regular pasta as it uses the starch from cooking the pasta in the liquid to make it thick and creamy. My hunch would be that the fresh pasta might not take long enough to thicken the sauce. However I may very well be wrong! Best of luck!
If you like a bit of spice add some red pepper!
I want to make this for a fundraiser but will need several batches. Can it be made ahead and frozen?
This pasta is so delicious! My daughters love it and I’ll even make it for myself when I’m craving pasta. I love it as is, but have added broccoli and another time with shrimp. It has become a routine dish in our house, thank you!
made this tonight! Definitely easy, delicious and a keeper for me. I added some roasted red pepper that I had open in the fridge and I also used 2 TBSP of Black Truffle Butter instead of unsalted butter for extra flavor. Yummy
Absolutely delicious!!!!
We LOVE this recipe! I’ve made it so many times now and it’s been delicious every time. This time however I added a couple extra bits that pushed it right over the edge. I’m in pain from being so full. I added sautéed onion (before the garlic), bacon, loads of coarse ground black pepper and garnished with a squeeze of lemon and some fresh parsley. I might be writing this so I can reference it for next time haha enjoy!
Best pasta ever
My family loved this! I made it with vegetable broth and added chunks of chicken for the meat eaters. Will definitely make again!
Perfect side!!
So easy and delicious! I add in shrimp and spinach and it makes the perfect quick meal. I have also made it dairy free by using coconut milk and it still turns out great!
So delicious and easy! Will definitely make again.
I would love to use this as a recipe in my cooking class, but need to work within a tight budget and short class period. If I were to substitute angel hair for the fettucini, would I need to adjust the amount of broth or milk? Also any thoughts on using granulated garlic or olive oil instead of butter & fresh garlic. Looking for ways to cut costs when purchasing ingredients in large quantity.
Hi Kari! I teach high school culinary and I’m going to try this out for my class too – a good intro to kitchen tools. I’m going to test it this week with 1/2 broth and 1/2 water. I’ll still keep the butter though because that’s going to give it the creaminess. I might sub out the garlic for garlic powder, onion powder and italian seasoning. Again, to save money for the class. Let me know what you find for your own class!
Just FYI. This can be made without broth or milk. Just reserve pasta water, about 1/2 c. Melt butter, add garlic, add parm cheese and cooked pasta. Add your pasta water a little at a time until you get the glaze or creaminess you want. Add salt, pepper & parsley flakes. So good. My fav lunchtime snack. And I use Angel Hair Pasta.
A family favorite – super easy and a very tasty dish without making any midifications
Unbelievably creamy and very filling. I served mines with Italian meatballs.
So good!! I was out of fettuccine noodles so I subbed whole wheat spaghetti noodles instead. Very quick and hearty meal. This recipe is a keeper.