One Pot Garlic Parmesan Pasta

The easiest and creamiest pasta made in a single pot. Even the pasta cooks right in the pan and it is ready in just 30 minutes with minimal cleanup.

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Prep Time 5

Cook Time 25

Total Time 30

Servings: 4 portions

Course: Dinner, Main Course

Cuisine: American, Italian-American

Calories: 380

Ingredients Equipment Method Notes

Ingredients

2 tbsp unsalted butter
4 garlic cloves, minced fresh cloves strongly recommended over jarred
2 cups chicken broth low-sodium preferred; vegetable broth works as a substitute
1 cup whole milk whole milk gives the creamiest result
8 oz dry fettuccine do not break the pasta before adding to the pan
0.25 cup Parmesan cheese, freshly grated freshly grated melts far more smoothly than pre-shredded
1 tsp kosher salt adjust to taste
0.5 tsp freshly ground black pepper adjust to taste
2 tbsp fresh parsley, chopped for garnish

Equipment

Large wide skillet or saute pan

Method

Melt 2 tablespoons of unsalted butter in a large wide skillet over medium-high heat.
Add the 4 minced garlic cloves and cook, stirring frequently, for 1 to 2 minutes until fragrant and just barely golden. Watch closely to avoid burning.
Pour in 2 cups of chicken broth and 1 cup of whole milk, then add the dry fettuccine directly to the pan. Season with kosher salt and black pepper to taste.
Raise the heat and bring to a full boil, stirring to keep the pasta from clumping at the bottom of the pan.
Reduce heat to a steady simmer and cook, stirring occasionally, for 18 to 20 minutes until the pasta is tender and the liquid has reduced into a silky sauce.
Remove from heat and stir in the freshly grated Parmesan until fully melted and creamy. Add a small splash of milk if the sauce is too thick and stir to combine.
Scatter chopped fresh parsley over the top and serve immediately straight from the pan.

Notes

Use freshly grated Parmesan for the smoothest sauce. Stir the pasta regularly while simmering to prevent sticking. Leftovers keep in the fridge up to 4 days. Reheat with a splash of milk over low heat. Not recommended for freezing.