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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you make a simple recipe and dish look SO amazing!! thanks! thats my lunch cooking tomorrow 🙂
I love this recipe, and have made it quite often since I found it, with a variety of different noodles 🙂 I was wondering if you could use this recipe with refrigerated tortellini? And how the time would need to be adjusted. TIA!
Tortellini sounds like a great substitution, but without further recipe testing, I cannot advise on the appropriate reduced cooking time. Please use your best judgment.
This was so yummy. It was so easy and turned out so good. I made it according to directions with the exception that I added a bit more cheese at the end and also steamed some zucchini and put that on top at the end. Just to make it healtheir ;). I loved the way the past soaked up the garlic and chicken broth flavor. I really enjoyed this and will be making it again. This was my first one pot meal. So excited to try some more!
This was a wonderful easy dish which I served as a side with chicken.
This sounds so good! Do you think I could make this with penne pasta and just cook it a little longer?
Yes, absolutely, although you may have to add a little bit more liquid as needed.
Omg so delicious and easy!
I am just curious which noodles you use. I have made this recipe 2 times now and my noodles just won’t cook all the way through. The flavor is good but the texture not so much as the noodles are tough love the flavor and idea of one pot pasta, but it just hasn’t quite worked for me,
I used standard fettuccine pasta noodles. What kind of pasta are you using?
I make a very similar pasta dish but use penne. It does take longer to cook than the longer thin noodles. I usually use the timing on the pasta package.
Making this version tonight! Can’t wait! Thanks for the recipe!
Wow, This is a great recipe. I made this for dinner last night and everyone loved it. I doubled the recipe so I used my large round LeCreuset pan. I mixed shallots in with the garlic. And with around 8 minutes left, i added shrimp. I added a couple of handfuls of fresh spinach, and chopped up roasted red pepper, and Blue Crab meat after the timer when off around 18 minutes. I put the lid on and let the steam wilt the spinach while i set the table. Yum. Thanks for posting, I’m making this one again!
Made this. Awesome! Reminds me of pasta roni “parmesana”. But way better! I doubled this recipe, started cooking 10 chicken tenderloins in the oil, cut them into bite size pieces. Didn’t have garlic, so used granulated garlic, added with broth. Used half and half in place of milk as it’s all I had. Used dried parsley, fresh would be even better. And I had a brick od cheap Stella brand parm, never buy it, I had to use 4 times the amount called for in recipe because this parm was terrible.
Do yourself a favor and invest in good quality Parmesan from Italy. So worth it!
Kids loved it and requested it added to menu rotation.
Hi, this might seem like an odd question, but is the 8 oz pasta measurement by weight? So that would be half of a pound, right? Just wondering since I doubled the recipe, using 1 lb of linguine (no fettucine on hand) and it ended up REALLY liquidy. I had to drain the sauce part into a saucepan once the pasta was fully cooked and boil it down to an acceptable consistency. Actually, after simmering for at least 10-15 minutes, it was still soupy, so I thickened it with cornstarch. I’m wondering if I was wrong about the pasta being 1/2 lb and that’s why it turned out so soupy? It was delicious once I was done and I will definitely be using the recipe again, just with less liquid to start, but wondering for future what I might have done wrong. Thanks!
Trina – thank you for trying my recipe! Now I don’t think you did anything wrong but one pot pastas can be a bit temperamental/finicky when doubling – it’s just one of those recipes that should be made as written and if you need more, quantity-wise, it may be best to make it again.
Hi! Gorgeous recipe! I am just wondering wondering if you have any suggestions on making this with bow tie pasta instead? Like, will I need to cook it longer? Thanks!
Jillian, yes, using bow-tie pasta may require additional cooking time. Please adjust as needed to ensure that the pasta is completely cooked through.
This was really good! Really creamy! Will definitely make again.
I just made this tonight on a whim due to my failure to grocery shop this week and it was delicious! I did use Parmesan from the can and consequently the pasta and sauce had a sort of grainy texture. I do recommend, as you suggested, using freshly grated cheese. Great recipe!
I made this on a whim last night and it was excellent. I’ve been trying to master a classic heavy cream Alfredo for the past few months and could never get it off the burner at the right moment so it always tasted funny. Now that I have this recipe I’m not even going to bother with that old Alfredo anymore. Thanks.
Hi. So I tried out this recipe last night and maybe it’s because I kept stirring it as it cooked, but it came out this weird watery mess. Do you have any tips because I would to try it again.
Oh no – that certainly shouldn’t be happening. Perhaps your heat source was set too high? There really shouldn’t be any kind of watery-ness to this recipe. Also, what kind of cheese did you use?
yum yum yum! this looks so delicious I can’t even deal
Soinds delicios! Are you able to use the same amount of any shaped pasta? Would the liquid measurements be the same?
Unfortunately, without further recipe testing, I cannot answer with certainty. Please use your best judgment.
Your recipes always look so amazing! I have made a few in the past but, while they have been easy to make and always cook well, I haven’t been pleased with the end result. However, I fully believe that is because I choose to make something that calls for an ingredient that I want to like, but don’t actually like (honey, for example), and it has nothing to do with the recipe itself. Meaning, even though I don’t always like the end result, I still believe it’s a good recipe. Anyway, I made this tonight, using a 1/2 cup of heavy cream and slightly more than a 1/2 cup of 2% because I didn’t want the cream to go to waste. I also sautéed some shrimp. The end result was absolutely amazing and definitely a dish I will make again. Thank you!
OMG I made this today and it came out AMAZING! Thanks!
do you have any suggestions for a replacement for chicken broth?
You can try substituting vegetable broth.