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?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
I just love this recipe and have made it twice. Me and my family love it so much that I had to add it to my blog. Come by and check it out.http://questfordelish.blogspot.com/2015/01/garlic-creamy-parmesan-pasta.html
How many calories were serving for this dish? It look delicious and I like that it can be made using one pot.
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 gooogle “nutritional calculator”) to obtain such information.
Love your blog. Thank you for sharing. Made the garlic noodles tonight and they were delicious. Will definitively be making then again.
what kind of pasta should I use? Fresh from the deli section or boxed from the aisle?
It is best to use dried pasta for this recipe.
just made this and absolutely loved it!!!! So so yummy!! Even my three extremely picky eaters were gobbling it up!! This is definitely a keeper!
i just made this, and altered the recipe a tad. I did have chicken broth, so I used water, then I added mushroom, peas, artichoke heart, and a few tablespoons of pesto. Fantastic!!!!
What kind of milk?
I recommend using whole milk.
I made this for dinner tonight and it was delicious. So easy to make too. A definite “make again” recipe. Thanks!
This recipe was amazing. Flavorful and easy to make. If by chance that you do have leftovers, the sauce does not reheat well, so eat it all while it is hot from the pan!
Does the size of the pan matter? What size did you use?
The size of the pan really shouldn’t matter as long as it ranges between 9-13 inches.
Oh my god this is sooooooooooooooo good!!! O.O
I just did it for my sister and me and we finished the 4 portions on our own. So easy, creamy, and damn delicious. It even sounded good!!! Such an epic recipe!!! I’ll be writing it in my recipe notebook under the name of “Most epic recipe ever”.
We just fell in love <3
Second time making this and the family LOVES it! I did saute Mushrooms with the garlic and it was extra delicious. It is definItely now part of our rotation. Love so much more than my Alfredo recipe (which I previously LOVED! ). Thank you so much for the recipe! I love how fast and easy (and easy to cleanup! ) this is 🙂
The first time I made this I followed the recipe and loved it. Tonight I made this “carbonara” style with a handful of frozen peas and a little chopped up leftover ham. Delicious!
I didn’t realize until just now that the lemon and butter chicken and this recipe was from the same site – LOL. I made this dish with the lemon and butter chicken last night and WOW – just WOW. I couldn’t believe how EASY and flavorful this was. Better and easier than any Alfredo I have ever tried to make from scratch before. Not to mention it holds up so much better when cooling off than any other cream sauce I have made (it doesn’t separate). And it was made in one pot so quickly I couldn’t believe my eyes (or mouth once I tasted it) My daughter who doesnt like Alfredo even liked it, although she added the lemon butter sauce from the chicken too 😉 Now I can’t wait to try more of your recipes – I may take a break from Pintrest just to finish trying all your recipes because the only two I have made so far have been so spot on!!!!
This dish is one of my favourites!!
I doubled the recipe and used a little less garlic 🙂 fantastic!
YUMM
Hello,
This recipe looks amazing if i am going to double the pasta do i double the liquids as well? I dont want it yo be 2 runny.
It should be fine to double the liquid. If there is too much in the end, you can always ladle out the excess until the desired consistency is reached.
… “ladle out the excess” … no ma’am! That is what crusty bread is for! 🙂
This was so delicious! I tried it last night, adding a tad more cheese than the recipe, as well as chunks of chicken I precooked on the side then tossed in with the pasta right before serving just to coat and reheat a little. Turned out great, even my picky eater loved it!
Update: I used double the amount and I used chicken consomme ….I dissolved in water and it was fabulous!! (2 t consume to 2 c water) a winner!!
Thank you for following up with your adjustments in order to make this Kosher. I will need to do the same thing. This helps
Absolutely! I know this was floating around the kosher sites so I figured others may have the same question I do. hope it works out for you
I’d like to make this kosher! Can I use chicken consume instead of chicken stock? The cheese is the most viral to me and I cAn’t mix meat and milk.
Unfortunately, without further recipe testing, I cannot advise an appropriate substitute that will not alter the overall taste/texture of the dish. Please use your best judgment to make the appropriate substitutions to fit your dietary restrictions.
Should try a kosher “chicken-free” vegetarian chicken broth so the cheese can be included
Making this tonight for Meatless Monday with fat free half and half since apparently the boys drank all the milk this morning. Then out to see The Hobbit! Quick cook. Quick clean up.