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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Your food photography is stunning! Really looking forward to reading your posts 🙂 This parmesan pasta looks absolutely divine!
Can I use heavy cream?
That’s what I happen to have in the fridge tonight:)
Doreen, you can certainly substitute heavy cream but without further recipe testing, I cannot speak for how much this will change the overall taste/texture of the dish. It is always best to use the ingredients listed in the recipe to obtain the best results possible.
Did you use heavy cream? I also happen to have an excess amount in my fridge and was hoping to use it in this!
Thanks!
I used heavy cream, and it was perfect!
I used half heavy cream and half 1% and it came out perfect
I was hoping to know if she used heavy cream, too! I’m going to try it – and for fear that it will be ‘too creamy’ I’ll thin it out with a splash of 2% milk. We only have either/or in the fridge tonight 🙂
Can’t wait to try it – I’ll report back 🙂
K. Tried it with heavy cream and 2% because that’s what I had on hand. I also added some flour to the butter (made a roux) because I wanted it to be thick (and I was too thick headed to try the recipe *the way it was written* – duh me). It was too thick (the flour) but also very rich (the cream?). Next time I would make it as it was written – which will be soon because it was soooo delicious.
I too did not have milk but heavy cream. I put two cups in and it turned out great. Certainly thicker than milk, but I like a thicker sauce. Thanks for the recipe, it was delicious!
This looks great! I just wondered if you cover the pasta when simmering?
No, you do not need to cover when simmering.
I made this with your garlic butter shrimp and baked zucchini parmesan spears all for the same meal.
Got the zucchini in the oven, then the pasta in the pan, and while those were cooking made the shrimp.
Nice combination of flavors and they re-heated nicely in the oven with foil over them. Great blog.
I could eat this pasta every night! delicious and easy for the win
Looks great! Did you use whole milk?
Yes, I used whole milk.
This was so easy and delish, even the pickiest eaters should enjoy! Thanks for another awesome recepie!
Love this recipe. Very simple and flavor was great. You don’t miss the cream sauce at all. This will be a go to recipe for me. I did need to add more mild at the end, but also used penne pasta instead. Thanks for sharing.
I NEED to make this next week! What sort of chicken dish do you recommend to serve this with!?
A roasted chicken would go great with a dish like this!
This One Pot Pasta Dish is damn delicious, it will be a staple in my kitchen from now on as I love pasta. Your recipes are truly sinful and so easy. Have made so many of them and can’t wait for the next one to pop into my e-mail box. Thanks for the many easy recipes!!
AMAZING….I put in more garlic & some garlic salt. Wish I had some shrimp to brown up & throw in at the end!
Why have I been boiling pasta in water all these years?
Using your technique, the delectable Christflavor and creaminess are cooked INTO the pasta.
Brilliant!
Omg! Just made this. Added diced chicken and cooked with the garlic then added broth, milk, etc. Following the directions… Also had to triple the recipe bc of my family size and want of leftovers. Definitely going into my rotation of meals to make! Thank you for the recipe!
Do leftovers reheat well?
Yes they do- just cover the leftovers with plastic wrap or in a covered pot with a little milk. Easy….this is a great dish.
This dish is amazing! I have two finicky kids, they both loved it, husband loved it, dog loved it and I loved it! The only thing I changed was added fresh basil instead of parsley. I will make this again and again!!! It is sooooo simple.
Made this for dinner tonight as a side dish with my favorite BBQ Meatballs from Taste of Home. Had to use angel hair pasta, because my hubby does not like fettuccine. All 5 of us devoured the pasta though! Thanks for sharing the great recipe! 🙂
Hi Mandi! Did you use more than 8 ounces of angel hair since its not as hearty of a pasta as fettuccine?
I only have angel hair pasta. How much should I use and do I need to adjust the measurements?
Staci, the same amount can be used – 8 ounces.
Yum!!! I love that these are all things that I already have in the pantry. What a quick and easy (but luscious looking!) meal. Thanks for the inspiration!! Pinned!
Oh YUM! Will try this with the ham I’m cooking later this week – it looks delicious … and simple!
I am trying this tonight. Planning to feed my two grown sons and hungry husband who have been working outdoors on a major house repair. I am going to double it, I hope that doubling it will not ruin the synergy of this recipe! What do you think?? (Also, I am adding cooked chicken at the end.)
I haven’t tried doubling it myself but I don’t really see why this would be a problem. You may also have to adjust the ingredients a bit to have more sauce to compensate for the addition of the chicken.
So, it seems as though each and every time I come across a recipe that I think “Holy crap this looks delicious”, it’s yours! Thank you for sharing all of this incredible food…do you have an exercise blog as well?
I doubled the recipe last night (I know this is quite an old comment, but for others looking to do the same).
It came out amazing and delicious. I moved the pasta around a lot because the noodles weren’t quite as covered as I would have liked. My pasta did come out al dente, but I like when pasta has a slight bite to it.
Oh Mother Of All That Is Good In This World! I am so making this one night this week! Can’t believe that I opened this email at work and now I have to patiently wait until the end of the day to make it….what was I thinking?!!! Thank you so much for bringing us these awesome recipes.
OMG this looks sooo good! and I love that it all cooks together in 1 pot! Pinningggg