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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Another slam dunk! If you could see the satisfaction on my husband’s face right now…
Thank you, Chungah! I’ve yet to make a single recipe of yours that wasn’t damn delicious!!
I am 11 I am making this every night and my family loves it!!!
Have you tried this with tortellini?
I did, once. You have to reduce the liquid, but I can’t remember the ratio. It wasn’t as good as with fettuccini.
made this recipe recently and my family loved it so much that’ll i’ll be sure to make it again!
If i dont want to use chicken or veg broth what are my options for trying this recipe ?
I made it last night and didn’t have broth, so I substituted 1 Tbsp melted butter, 1 Tbsp olive oil, and enough water to make up the 2 cups. It came out fantastic!
Amazing! Thank you for sharing (and thank you community for all of the great tips, suggestions, etc!).
Question? Has anyone tried or does anyone have any suggestions on how to try using rice instead of the pasta, just to switch things up a bit? I assume the liquids would need to be adjusted? And not sure how much rice to use?
Thank you in advance!
Im 13, and i’ve made this for my family 2 nights in a row and they LOVE IT!
Really easy to make and tastes good
Cream cheese in Alfredo??
This always saves me mid-week when I’m drained and don’t know what to cook for my family. Kids (and parents) gobble it up! I double the recipe and sometimes add bacon, peas, whatever extra I have on hand 🙂
Hi I would like to double this also. Did you use 4 cups broth and 2 cups milk?
Man it was delicious! Definitely recommend this dish!
So yummy and so easy! And i already had all the ingredients at home, A+
This showed up for me BIG TIME tonight. I had boneless skinless chicken thighs to use that were defrosted, but not a clue what to do with them. I had all the ingredients for this pasta (always have grated parm, garlic, and heavy cream/milk on hand) and wanted to pair my chicken with this pasta. TOTAL HIT. I had to add more milk/cream to the mix but I also used a whole pack of pasta, so of course. I kept the broth, garlic, and butter the same and it still turned out delicious. So if you use a whole package of pasta (16oz, which I did and used thin spaghetti) I would double the milk and/or cream and broth because the extra pasta will absorb it. And good thing I did because BOTH my children asked for seconds. I paired it with simple pan fried chicken thighs (my husbands doesn’t do meat-less dinners), cooked stove top in a few tbs of butter and seasoned with salt and pepper only. I added some steamed peas (frozen, pre-cooked in the microwave and dumped in, drained) at the end and I love the nutty flavor it added (and my kids love peas). My oven isn’t working right now so I’ve had to be inventive lately lol. This was so great! Thanks so much for a quick and easy pasta sauce!
What a fabulous, easy, versatile recipe! It is great as is, or a base for lots of additions and variations as I’ve read in other reviews. I sautéed green onions and green beans in olive oil with the garlic, used up some leftover cream, and added some peas at the end. Next time I’ll add more garlic, and who knows what other veggies. Thanks for a recipe that’s so doable and *damn* delicious!
This really is damn delicious! I served it with Sauvignon blanc steamed mussels. No leftovers. So easy to make, too.
This was incredible!! I doubled the recipe and added chicken cooked with some garlic salt it was even better!
OMG! Do NOT hesitate to make this! I substituted milk for Half and Half and Fettucine for Spaghetti. Super super super super delicious! Couldn’t stop eating lol
Can’t wait to try this tonight!! Thanks for sharing this recipe. <3
good recipe does not taste too garlicky but still very good. Also a very easy recipe don’t need to cook the pasta separately which is great.
Mine curdled. Didn’t happen to anyone else?
Yes
Delicious! I had been looking for a way to use up my parmesan and this recipe is it!
The secret to keep it from curdling (and might be worth a mention in the recipe itself), is to put in handfuls of parmesan at a time. Don’t dump it all in together.
Kevin, cheese will separate if you cook it too long. Just remember, once the cheese has melted remove it from heat source.
If your milk is old, or if your heat was too high then it could curdle. It is an easy and delicious recipe, I hope you tried it again.