One Pot Garlic Parmesan Pasta
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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.
Video
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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!