What kind of pasta works best for this one-pot recipe?

Longer, flat pasta shapes like fettuccine, linguine, or spaghetti are excellent choices because they release more starch, which helps to naturally thicken the sauce, making it extra creamy. Breaking them in half before adding to the pot can make them easier to manage.

Can I add protein or vegetables to my One Pot Garlic Parmesan Pasta?

Absolutely! This recipe is highly customizable. You can sautu00e9 diced chicken breast, shrimp, or Italian sausage before adding the liquids and pasta. For vegetables, spinach or kale can be stirred in during the last few minutes, or you can add sautu00e9ed mushrooms or broccoli florets with the garlic.

How do I store leftovers and reheat them?

Store any leftover One Pot Garlic Parmesan Pasta in an airtight container in the refrigerator for up to 3-4 days. When reheating, the pasta may have absorbed some of the sauce. To restore its creamy texture, add a splash of milk or broth before gently reheating on the stovetop over low heat or in the microwave.

What if my sauce is too thick or too thin?

The consistency of the sauce can vary slightly. If your sauce is too thick, simply stir in an extra splash of milk or broth until it reaches your desired creaminess. If it's too thin, allow the pasta to simmer uncovered for an additional 1-2 minutes, stirring frequently, to help it reduce and thicken.

One Pot Garlic Parmesan Pasta: Creamy, Quick & Unforgettable Weeknight Dinner!

Name: One Pot Garlic Parmesan Pasta
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Italian-American
Ingredients: 1 tablespoon olive oil; 4 cloves garlic, minced; 4 cups vegetable broth (or chicken broth); 2 cups milk (whole or 2%); 12 ounces fettuccine or linguine pasta, broken in half; 1/2 cup grated Parmesan cheese, plus more for serving; 1/4 cup heavy cream (optional, for extra richness); 1/2 teaspoon salt; 1/4 teaspoon black pepper; Fresh parsley, chopped, for garnish

Description

A deliciously creamy and cheesy garlic parmesan pasta that cooks entirely in one pot, perfect for a quick and easy weeknight meal ready in 30 minutes.

Ingredients

Scale

1 tablespoon olive oil
4 cloves garlic, minced
4 cups vegetable broth (or chicken broth)
2 cups milk (whole or 2%)
12 ounces fettuccine or linguine pasta, broken in half
1/2 cup grated Parmesan cheese, plus more for serving
1/4 cup heavy cream (optional, for extra richness)
1/2 teaspoon salt
1/4 teaspoon black pepper
Fresh parsley, chopped, for garnish

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Instructions

Step 1: Heat olive oil in a large pot or Dutch oven over medium heat. Add the minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.
Step 2: Pour in the vegetable broth and milk. Add the broken pasta, salt, and black pepper to the pot. Stir well to combine, ensuring the pasta is mostly submerged in the liquid.
Step 3: Bring the mixture to a boil, then reduce the heat to medium-low. Simmer, stirring frequently, for 15-20 minutes, or until the pasta is al dente and most of the liquid has been absorbed, forming a creamy sauce. The frequent stirring is key to prevent sticking and encourage starch release for thickness.
Step 4: Remove the pot from the heat. Stir in the grated Parmesan cheese and the optional heavy cream until the cheese is fully melted and the sauce is smooth and creamy. Taste and adjust seasoning if needed.
Step 5: Serve immediately, garnished with fresh chopped parsley and extra grated Parmesan cheese, if desired. Enjoy your effortless and delicious one-pot meal!

Notes

For a richer sauce, use full-fat milk or add a tablespoon of cream cheese along with the Parmesan at the end. For a subtle kick, add a pinch of red pepper flakes with the garlic.

Prep Time: 5 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Simmering, One-Pot
Cuisine: Italian-American

Nutrition

Serving Size: 1.5 cups
Calories: 450 kcal
Sugar: 5g
Sodium: 700mg
Fat: 18g
Saturated Fat: 8g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 60g
Fiber: 3g
Protein: 18g
Cholesterol: 45mg