One-Pot Garlic Parmesan Pasta
This One Pot Garlic Parmesan Pasta is the epitome of healthy, comfort food and even dinner in general. It all cooks in one pan — garlic, broth, milk, pasta and cheese — leaving you with noodles slathered in a creamy (but not too rich), super savory sauce without having to make a roux or dirty otherwise every bowl or pot in your kitchen.
In this method, the pasta itself throws off a little starch as it cooks directly in the liquid, naturally evoking a thicker sauce. The garlic and butter create the foundation, with a hit of richness and salty depth from the parmesan. End with a sprinkling of fresh parsley for color and a bright, slightly sharp note to offset the creaminess of the sauce.
Why You’ll Love This Recipe
- One pan = very little to wash up
- Creamy sauce without heavy cream
- Quick to make (perfect for when time is crunched)
- Garlicky + cheesy comfort
- Simple to customize with chicken, mushroom, spinach or chili flakes
Ingredients
- Unsalted butter
- Garlic
- Chicken broth
- Milk
- Tagliatelle
- Salt and black pepper
- Parmesan cheese
- Fresh parsley
Substitutions
Pasta: fettuccine, linguine, spaghetti (may need slight adjustments to liquid).
Milk: I recommend whole milk for the creamiest soup. Low-fat is good but sauce lighter.
Broth: vegetable broth, if you would like.
Parmesan: I recommend using freshly grated parmesan for its superior melt. You can alternatively use a hard cheese, such as parmesan-style.
Butter: you can sub 1 tbsp butter with olive oil if necessary.
Instructions to Make One-Pot Garlic Parmesan Pasta
- Melt butter + add garlic. Sauté for a bit until fragrant (do not brown).
- Stir in broth + milk, bring to simmer.
- Add tagliatelle and cook, stirring frequently, until al dente and sauce begins to thicken.
- Whisk in parmesan, stirring until melted and smooth.
- Season well with salt + pepper and top with parsley. Serve immediately.
Mix-ins
- Shredded chicken
- Sautéed mushrooms
- Baby spinach (for stirring in at the end)
- Chili flakes
- A small squeeze of lemon to brighten
Recipe Tips
- Stir regularly to keep pasta from sticking and sauce from thickening unevenly.
- Once the pasta is in and boiling, keep heat at medium/low—boiling too vigorously might cause the dairy to separate.
- Stir in parmesan off heat, or over very low heat, for the smoothest sauce.
- If sauce is thick, add a bit of warm broth or milk.
Storage
Keep in an airtight container up to 3 days.
Reheat gently with a little milk or broth to thin out the sauce.
Recipe Variations
Garlic Parmesan Chicken Pasta: stir in cooked chicken at the end.
Spicy Garlic Parmesan Pasta: add chili flakes + more black pepper.
Extra cheesy: add a bit of mozzarella (parmesan should still be the main flavor).
One-Pot Garlic Parmesan Pasta
Ingredients
Equipment
Method
- Melt butter in a wide pan over medium heat.
- Add garlic and cook 30 seconds until fragrant.
- Add chicken broth and milk; bring to a gentle simmer.
- Add tagliatelle and stir to prevent sticking.
- Cook uncovered 10–14 minutes, stirring often, until pasta is tender and sauce thickens.
- Reduce heat; stir in parmesan until melted and creamy.
- Season with salt and pepper.
- Top with parsley and serve.
Nutrition
Video
Notes
- For best texture, use freshly grated parmesan (it melts smoother).
- If sauce gets too thick, add 2–4 tbsp warm broth or milk.
- Avoid high heat once milk is added to prevent splitting.
Tried this recipe?
Let us know how it was!FAQs
Can I make this with a different pasta shape?
Yes. Use pasta with a similar cook time and stir often, thinning with liquid as needed.
Why is my sauce too thin?
Simmer another 1–2 minutes while stirring; it will also thicken as it cools a bit.
Why is my sauce grainy?
You added Parmesan when the temperature was too high, or you didn’t grate it finely. Lower the heat and stir gently.
