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
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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Wonderful one pot recipe. Made for dinner last night, used dried oregano as not fans of parsley, spaghetti for the pasta, used up some roast chicken added towards the end and stock made from the roast chicken. Will definitely make again, simple yet delicious, so creamy without a hint of cream in sight – even using semi-skimmed milk. Thank you for sharing.
Made this tonite and all I can say it was DAMN DELICIOUS! Thank you for the great recipe! It’s a keeper!
Great one pot dish, I made it a meal by adding chicken in the first step with olive oil/garlic and added green beans the last 5 minutes.
Also works great with gluten free noodles. Love it.
I don’t know what happened, but this didn’t come out creamy at all… it’s pretty dry. I ended up needing to put in way more chicken broth and milk than the recipe calls for, and it still came out dry? Not entirely sure what happened.
I personally added about 3 times the milk that was suggested but mostly because i had more ingredients than was suggested
(either way i generally treat the recipe as a guide and just add how much i feel it should have!)
Making this as I type…it smells and looks amazing, but it was still super runny after the boiling process so I did it for a little longer. I can’t wait to devour it!!!!
This turned out to be soo good. Thank you for sharing this recipe. I replaced the fettuccini with multi-grain linguine and added a few veggies – carrots and green pepper . Easiest pasta recipe ever!
Made this tonight but with beef broth instead! Super delicious!
I am a huge fan of one-pan meals. Not much clean up 🙂
This was so good! I added 16oz of sliced, white mushrooms for an extra boost!
That is a good shout!
What are the nutritional facts for this recipe?
Nutritional information is provided only for select and new recipes at this time. However, if it is not available for a specific recipe, it is best that you use free online resources at your discretion (you can Google “nutritional calculator”) to obtain such information.
I’m not sure if this was asked previously; but, can I do this with a chicken-and-cheese-filled ravioli? The ravioli is refrigerated, not frozen. Thank you!
This recipe will not work with fresh pasta.
Looks delicious! Question for you: Can I get away with skipping the butter or substitution it with oil? Thanks!
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment.
I totally messed up and put a whole box of pasta in (not realizing how much 8 oz. really is), so I just added more milk, broth, butter. It was still so good that my husband said again this morning how much he liked it.
Thanks for a great recipe.
Lisa
What about adding cleaned shrimp towards the end?
Yes, absolutely.
Made this tonight, substituting chicken stock for vegetable stock as hubby is vegetarian, and – like the name of this blog suggests – it was damn delicious! Even my 4-year-old who eats nothing cleared his plate! Will definitely be making this again, and adding some veggies for extra colour, flavour, and nutrition. Simple to make & only one pot to clean – what’s not to love?
Can you substitute the parmesean for mozzarella? That’s all I have at the moment.
Unfortunately, I do not recommend using mozzarella cheese in this recipe – the texture of the Parmesan cheese is crucial for the sauce. But as always, please use your best judgment.
Yum. Just made this! So good on its own, but I think you could even add egg and bacon and make a real delicious carbonara pasta!
Want to make this to night and can I use dryed Parmesan cheese insead of fresh and elbow noddels cus that all I have please and thank you
I find that this is best when freshly grated Parmesan and fettuccine is used but as always, please use your best judgment.
I just made this tonight, with fresh homemade pasta (because that’s what my husband wanted). Long story short, I don recommend it. Meal was delicious, but the sauc didn’t thicken up as much as I would have liked. Also, it’s hard to figure out the equivalent amount of fresh pasta to dried, and I think the ratio is important to getting this right. If you love garlic, bump it up for this. I used 5 fresh fairly large cloves and thought the garlic got lost in the creamy sauce. I’m sure others will disagree with me on that, but basically go with what makes you happy.
Kelly, unfortunately, for a one pot meal like this, I do not recommend using fresh pasta.