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One-Pot Garlic Parmesan Pasta

Let’s Talk About This Pasta (And, Well, Life)

You know those days when you open the fridge, stare inside like it’s going to start singing, and then just… sigh? That’s usually when I pull out my trusty one-pot garlic parmesan pasta recipe. I first made this on a rainy Tuesday when I’d forgotten to get groceries (again—oops). We had, like, three things in the house and this dish was basically born of desperation but, honestly, it’s now a family favorite. My little one even tried to eat it with his hands once, which is a story for another day (but hey, who am I to judge?).

Why You’ll Love This (No, Really!)

I make this pasta when I’m craving comfort but also can’t face the idea of doing a sink full of dishes. My family goes a bit wild for it because it’s creamy, garlicky, and—let’s be honest—cheese makes everything better. Sometimes I add a handful of spinach to pretend we’re being healthy. Plus, it’s basically foolproof. (Confession: I once burned the garlic, but even then, nobody complained. Or maybe they were just being polite?)

What You’ll Need (Ingredients + My Quirks)

  • Pasta: 300g (about 10oz) of spaghetti or fettuccine. Honestly, penne works too if that’s what you’ve got. I used to swear by Barilla, but now I just get what’s on sale.
  • Garlic: 4-5 cloves, minced. I’ve used the pre-chopped stuff in a jar when I’m lazy; it’s totally fine.
  • Butter: 2 tbsp. Salted, unsalted, whatever. My grandmother always insisted on Kerrygold, but any butter will get you there.
  • Chicken or veggie broth: 3 1/2 cups. Sometimes I just use water and a bouillon cube. No shame.
  • Milk: 1 cup. Whole milk makes it creamier, but I’ve used oat milk and it worked out all right.
  • Parmesan: A good handful, grated. Probably about 3/4 cup, but I always add extra. The pre-grated kind is fine, but if you have a wedge, go for it.
  • Salt and pepper: To taste. I usually forget to measure.
  • Parsley (optional): For some green. Or chives if you’ve got them growing wild outside (I wish).
One-Pot Garlic Parmesan Pasta

How I Actually Make It (Directions with Tangents)

  1. Grab your biggest skillet or a deep saucepan—something nonstick helps, but it’s not a deal breaker. Melt the butter over medium heat. Toss in the garlic. (This is where I always breathe in and think I could open a garlic-scented candle store.) Don’t let it go brown; just a minute until it smells all toasty.
  2. Add the uncooked pasta right into the pan. It always feels a bit wrong at first, but trust me. Pour in the broth and milk. Give it a shimmy so the pasta sits mostly under the liquid. It’ll look a bit strange—mine always does.
  3. Bring it up to a gentle boil, then drop the heat to a simmer. Give it a quick stir so nothing sticks. Now, let it cook uncovered for about 10-12 minutes, stirring every so often. I sneak a taste around the 8-minute mark. If the liquid’s disappearing too quickly, just splash in a bit more milk or water.
  4. Once the pasta’s tender and there’s a bit of sauce left, take it off the heat. Now, dump in your parmesan and stir until it’s all melty and gorgeous. Add salt and pepper. This is usually where I start nibbling straight from the pot (don’t tell anyone).
  5. If you’ve got parsley, sprinkle some on top. Or, you know, don’t. It’s good either way.

Notes (Stuff I Learned the Hard Way)

  • If you use gluten-free pasta, just watch the liquid—it soaks up differently and sometimes sticks more. I found this out last year, right after a failed GF experiment at my pal’s place. Oops.
  • Don’t walk away for too long—these one-pot deals need a bit of babysitting, otherwise you end up with a pasta brick.
  • Using pre-grated parmesan is fine (I do it all the time), but it doesn’t melt quite as silky. Eh, still tastes spot on.
One-Pot Garlic Parmesan Pasta

Things I’ve Tried (Some Worked, Some… Not So Much)

  • I threw in a handful of frozen peas once. Not bad! Broccoli florets are also decent if you chop them small.
  • Added a splash of lemon juice for zing. Actually, I find it works better if you zest a bit of lemon instead—it’s less harsh.
  • One time I tried stirring in cooked bacon at the end (because, bacon). It was excellent.
  • I attempted to make it with almond milk—regret. Stick to dairy or oat, I think.

What If You Don’t Have the Right Pot?

If you don’t have a big skillet, just use a regular pot. Actually, I once did it in a Dutch oven—worked great, though it was a bit heavier to wash up. In a pinch, a deep frying pan will do, but you might need to break the spaghetti in half (sorry, Italian friends).

One-Pot Garlic Parmesan Pasta

How to Store It (If You Have Any Left)

Store leftovers in an airtight container in the fridge. It’ll keep for about 2 days, maybe 3, but honestly, in my house it never lasts more than a day! If it dries out, just add a splash of milk before reheating and give it a stir.

How We Like to Serve It (Our Slightly Odd Traditions)

I serve this with a simple salad on the side or, if it’s a lazy Sunday, with garlic bread (double garlic, why not?). My uncle always insists on a splash of hot sauce—don’t knock it till you’ve tried. Sometimes I’ll just plop the pot on the table and let everyone help themselves because, well, less washing up again.

Pro Tips (Learned After a Few Too Many Fails)

  • I once tried rushing the pasta and cranked up the heat. Regretted it instantly because it stuck to the bottom and turned into a science experiment. Keep it low and slow.
  • Don’t skimp on stirring. I used to think I could get away with leaving it, but nope. Stirring keeps things creamy, not clumpy.

Questions People Actually Ask Me (Seriously)

  • Can I make this vegan? Sure, swap the butter for olive oil and use a vegan parmesan (I like the one from Minimalist Baker). And plant milk, of course.
  • Does it reheat well? Yes, just add a splash of milk and stir over low heat. It’s not as dreamy as fresh, but honestly, still delicious.
  • Can I double the recipe? Probably, but you’ll need a really big pot. I tried this once for a family gathering and ended up with pasta on the countertop. Maybe do two batches instead.
  • How garlicky is it, really? I’d say medium. If you’re not a garlic fan (who are you even?), just cut it down to 2 cloves. Or none, but that’s not really the same dish.

Digression: On the Joy of Eating Straight from the Pot

Look, there’s just something about eating this pasta straight from the pan that feels right. Maybe it’s the lack of ceremony, or maybe it’s just because I’m too impatient (and the plates are all in the dishwasher). Either way, give it a try sometime. Oh, and if you’re after more easy weeknight dinners, Budget Bytes has loads of ideas that have saved my hide more than once.

So, there you have it. One-pot garlic parmesan pasta: good for dinner, midnight snacks, and, honestly, breakfast if you’re so inclined. Enjoy!

★★★★★ 4.40 from 122 ratings

One-Pot Garlic Parmesan Pasta

yield: 4 servings
prep: 10 mins
cook: 20 mins
total: 30 mins
A creamy, flavorful pasta dish made in just one pot with garlic, Parmesan cheese, and simple ingredients. Perfect for a quick and comforting dinner.
One-Pot Garlic Parmesan Pasta

Ingredients

  • 2 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 3 cups low-sodium chicken broth
  • 2 cups whole milk
  • 12 ounces fettuccine or spaghetti pasta
  • 1 cup freshly grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons chopped fresh parsley (optional)

Instructions

  1. 1
    In a large pot over medium heat, melt the butter. Add the minced garlic and sauté for 1-2 minutes until fragrant.
  2. 2
    Pour in the chicken broth and milk. Stir to combine and bring to a gentle boil.
  3. 3
    Add the pasta to the pot. Reduce heat to medium-low and simmer, stirring occasionally, until the pasta is cooked and most of the liquid is absorbed, about 12-15 minutes.
  4. 4
    Stir in the Parmesan cheese, salt, and black pepper. Mix until the cheese is melted and the sauce is creamy.
  5. 5
    Remove from heat. Garnish with chopped fresh parsley if desired. Serve immediately.
CLICK FOR NUTRITION INFO

Approximate Information for One Serving

Serving Size: 1 serving
Calories: 480 caloriescal
Protein: 18gg
Fat: 18gg
Saturated Fat: 0g
Trans Fat: 0g
Cholesterol: 0mg
Sodium: 0mg
Potassium: 0mg
Total Carbs: 60gg
Fiber: 0g
Sugar: 0g
Net Carbs: 0g
Vitamin A: 0
Vitamin C: 0mg
Calcium: 0mg
Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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