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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I’m definitely craving this now. Looks so good! Sounds like an easy weeknight dinner. Can’t wait to try it. Too bad you can’t eat through your computer…
How much swanson flavor boost do I add.? And is this a substitute or additive.
Cathy, without further recipe testing, I cannot advise on how much “flavor boost” to add. Please note that it is always best to use the ingredients listed in the recipe to obtain the best results possible, and that substitutions should be made at your discretion.
Sounds good and nice and easy too. Thank you.
can you use the parmesan in can or is it best to use the fresh grated in bag for taste
It is always best to use freshly grated Parmesan.
Hi! I would like to make this tonight but can leftovers be frozen or how long can they be in fridge? Let me state that I barely boil water let alone cook. So any advice is welcome! -:) deb
Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! Please use your best judgment for freezing, storing leftovers and reheating.
Never cook with any parmesan cheese “from a can”. And cheese “pre grated in a bag” is NOT fresh. Trust me. When you buy pre-grated cheese, it is covered in unwanted substances/ingredients for all sorts of unnatural reasons. Look it up. And it can really affect how your recipe turns out. Buy solid block cheese only and shred it yourself. You’ll not only save money, you will know exactly what you are putting into your body and know it truly is “freshly grated” 🙂
Or go to Trader Joe’s!
Its better with fresh but you can use the jar cheese too!
Me + pasta = BFF, and this pasta is totally on my ‘to-make’ list. With extra garlic, for sure. 🙂
Totally!
This recipe looks so easy and tasty, I am going to have my 13 year old make it this week–since I don’t have to worry about her spilling hot water on herself. Love the one pot recipes!
Mmm, I love a simple pasta dish! I bet my kids would really dig this.
I don’t thank you near-often enough for all of your recipes that make it to my table, many the same day they arrive in my inbox. I’ll roast chicken breast and throw it in too, maybe some steamed broccoli …..Sunday dinner!
Thank you for another winner!
I feel the same: I can’t thank her enough. I’m slowly replacing my old recipes by hers. I am so happy to have found her page. And each morning when I open my email, I’m always looking forward to see if a new recipe was mailed to me.
I’ve seen one-pot pastas floating around the internet but never before have I thought I NEED THAT RIGHT NOW. Too bad I don’t have all the ingredients…
Too easy! Delicious.
Mmmm this looks so nice and creamy! I love a good white pasta sauce and this sounds amazing 😀 x
I love this ! Creamy…. Delicious….. Easy…. What’s not to like?
Loving the one pot this offers!! Definitely trying this.
You’re the queen of easy but amazing one pot recipes! And you’re the only one who can take a pot of noodles and make them look truly gourmet and like they belong on the cover of a magazine! Gorgeous as always!
Ditto! Drooling over the photo.
Amen! You are amazing!
Why do you use unsalted butter and then add kosher salt? Makes no sense. With all the wonderful flavors one doesn’t need the heart-killing salt in any form.
Salt doesn’t kill anything. https://www.scientificamerican.com/article/its-time-to-end-the-war-on-salt/
Salt is needed in a diet. Mines too low. Sea Salt is best as it is naturally ready for consumption, and the stronger taste allows less used. My sodium is actually too low. Also, the way butter reacts depends greatly on salted or unsalted. I wish reasons to food were explained so it’s not assumed it’s to do with health, or taste PREFERENCE. It has to do with the food, and making it happy as it cooks.
She uses unsalted butter and adds salt herself to have control in the amount of salt. Salt enhances flavor; it is not “heart-killing” in moderation.
Salted butter has about 1/4 tsp. of salt in it. Just account for that if you use in a recipe if it calls for it. Or omit it completely if you like tasteless food. It’s a flavor enhancer.
About your flavorless unsalted food, armature..
I made the one pot creamy garlic dish and added some fresh chopped chicken cutlets with garlic and some olive oil. It was absolutely delicious!! I had two large cutlets left over so I hate wasting food so I thought what could it hurt? Well now my family is thrilled and I’m quite sure that this is going to be one of those can you make that dish tonight??
That’s so great Sarah! Thank you for sharing!