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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Pinned this a while back and just made it …yummm!! Substituted almond milk and added chicken and broccoli with no changes needed. Perfectly lightly sauced without being heavy, definitely making this a weekly easy meal.!!!!! Thanks!!!!!!
The first time i made this recipe, I made it per the instructions and it was delicious. I made it again for dinner tonight, but I added two cans of chopped clams (with the juice) and shrimp the last ten minutes. It was delicious, this recipe is a keeper. I really enjoy your website and your recipes are tasty and easy.
I am currently making this now and it is so liquidy. I followed the directions exactly. Is there any way to thicken it?
A little bit of liquid is normal during the cooking process. How did the end result turn out?
Found this recipe when surfing the net looking for suggestions on for an easy meal. WOW!
Fantastic! My wife feels this is the best pasta dish that I have ever made. Followed the directions exactly (except I used half and half instead of milk). Saute’d some shrimp to top off the pasta when serving – what a quick, easy meal. Definitely adding this recipe to our personal cookbook!
Found this recipe on Pinterest and made it for the first time tonight. It was AMAZING. Added a teensy dash of nutmeg, because that was always a necessary addition to alfredo in my Italian family and I thought it would work well here. Minced fresh basil to sprinkle over the top, and diced up some bacon for the hubby! It was great before the additions, though. Definitely adding to my rotation!
I am making this tonight for the 4th time in 2 weeks. Awesome awesome recipe. We added cooked-crumbled Italian sausage and substituted 1/2 of the milk with cream (we doubled the recipe). So good! Tonight I’m going to sauté some asparagus and chop it to add in at the end.
The only problem with this recipe is its not enough! My family devoured it. If i double the ingredients will it still work? Some recipes dont double well so i thought id ask. Love your website!
Just made this for dinner. Fantastic! We had to get some bread to soak up all the sauce to eat every bit. Ours was very liquidy, not thick at all, but tasted great. Thanks, Chung-Ah.
I just want to say thank you! Thank you for posting this wonderfully easy recipe! I am gluten free and this recipie still works with gluten free ingrediants!! Totally amazed by how easy it is to make and how wonderful it tastes! For some more Italian flavor I have added fresh Italian seasoning from Italy! I’ve also substituted the butter with coconut oil and Greek yogurt. Still turns out amazingly good! So many different varieties!
Thanks again!
Made this tonight. Used 1/2 heavy cream and 1/2 2% because that is what I had. Added bacon and peas and sliced the garlic (my husband likes big pieces). It was wonderful. Had to add a bit more chicken broth because the cream made it a bit thick.
Okay so I made this and it was actually really good. I will totally make it again. Every recipe I have ever tried on this site has just been amazing!
The only issue that I had with this is the add salt according to taste. I really dislike recipes like that because I honestly have no clue how much to use and due to that I made it a little too salty last night but even with that it was sooo good.
I made some Italian sausage & broccoli with this dish.
Suzie, here’s a great guide on what it really means to “salt to taste”: http://www.thekitchn.com/food-science-salting-to-taste-49868.
Made this tonight for dinner, added shrimp. Wonderful & will certainly make again. Love, love, love the ease of preparation! I even had all the ingredients at home. No trip to the store, ya!
Just made this for the 2nd time and it was absolutely amazing!!!!! Added mushrooms with the garlic while sauteeing and added avocado oil instead of butter. At the end when the pasta was just about ready threw in some broccoli florets and served the pasta with roasted parmesan and garlic cauliflower and baked salmon filets. EASY, DELICIOUS AND my 5 year old LOVED IT, she couldn’t get over how good the broccoli tasted with the creaminess of the sauce and garlic flavour. Next time i i will also add spinach and can’t wait to try this will some grilled cajun style chicken or shrimp on top
This was so yummy!!! I made it at the last minute. My husband loved it. We added some sautéed shrimp to it and it was out of this world. A very inexpensive meal that tastes rich. and easy to make, what more can you ask for. Making it again soon!!! Thanks so much!!!
Wow, this was SO easy, fast, and delicious! I have to tell you I was skeptical because I’d never tried a method like this, but I was very pleasantly surprised! I love how it made 2 perfect servings too, and uses half of a large box of broth and half of a box of pasta, so I have enough for another night. I’ve been passing this on to my friends as well 🙂
I like it with a bit more garlic, and I tried putting some dried basil in at the start and that was very tasty as well. Just take it easy on the pepper and parsley- especially flat leaf parsley, as that stuff packs a punch and can overwhelm the dish a bit. Thanks for the great recipe!
Would you believe that last time I went to the store they had no blocks of parmesan? I’ve never known them not to stock parmesan … But I think they were switching things around and maybe they got lost …
Anyways I picked up Pecorino Romano instead. Do you think that flavour would work well with this recipe? Should I use the same amount, more or less? Not quite sure how the two flavours compare and wondering if you know!
Thanks!
Pecorino Romano should work just fine as a substitute.
Hi, I’m from Canada and am use to grams… is 8oz pasta 1/2 pound or 1 pound ? Thank you
8 ounces equals 1/2 pound.
Trying this tonight for supper. It is so simple…kinda like a box meal, but homemade! The kitchen smells delicious…can’t wait!
Add a touch of fresh nutmeg and it’s a winner Winn. Your recipes are amazing!!!
Me, my husband & son loved it but we all agreed — next time I am adding chicken in it for a little something extra. We will definitely add this to my recipe list. YUMMY & EASY!!!!!
My mom said the same thing. I was worried chicken would make it to dry.