Name: One‑Pot Garlic Parmesan Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-Inspired
Ingredients: 2 tablespoons unsalted butter; 4 cloves garlic, minced; 2 cups chicken broth; 1 cup milk (plus more as needed); 8 ounces uncooked fettuccine; Kosher salt and freshly ground black pepper, to taste; 1/4 cup freshly grated Parmesan cheese; 2 tablespoons chopped fresh parsley leaves

Jump to Recipe·Leave a Review

I make this creamy, garlicky pasta all in one pot—and it’s ready in just about 30 minutes. It’s rich, cheesy, and absolutely satisfying without using heavy cream or making a mess of dishes.

Why You’ll Love This Recipe

I love how easy and quick this is. I just melt some butter, sauté garlic, and simmer everything—pasta included—right in one pot. As the fettuccine cooks, it soaks up all the flavor and helps thicken the sauce naturally. With just a handful of ingredients and one pot, I get a restaurant-style dish that’s perfect for a cozy dinner.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

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 cheese
2 tablespoons chopped fresh parsley leaves

Directions

I melt the butter in a large skillet over medium-high heat.
I add the garlic and sauté it for about 1 to 2 minutes, just until it’s fragrant.
I pour in the chicken broth and milk, then add the uncooked fettuccine. I season with salt and pepper.
I bring the mixture to a boil, then lower the heat and let it simmer, stirring occasionally, until the pasta is tender—around 18 to 20 minutes. If the sauce thickens too much, I splash in a bit more milk.
Once the pasta is cooked, I stir in the Parmesan until it melts. I finish it off with fresh parsley and serve immediately.

Servings and timing

This recipe serves 4 people and takes about 30 minutes in total—10 minutes for prep and 20 minutes for cooking.

Variations

I swap chicken broth for vegetable broth when I want a vegetarian version.
I’ve used half-and-half instead of milk for a creamier texture.
I sometimes stir in cooked chicken, shrimp, or sautéed mushrooms to add protein.
A pinch of red pepper flakes adds a nice little heat to the dish.
I like to add fresh spinach toward the end for a little green and extra nutrition.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3–4 days. When reheating, I add a splash of milk or broth to loosen the sauce and stir gently as it warms up on the stovetop or in the microwave.

FAQs

What kind of pasta works best with this recipe?

I use fettuccine because it holds up well and absorbs the sauce, but spaghetti or linguine also work just fine.

Can I make this without dairy?

I haven’t made it dairy-free yet, but using unsweetened plant-based milk and dairy-free Parmesan alternatives might work. Just keep an eye on the texture.

Why is my sauce too thick?

The sauce thickens as the pasta releases starch while it cooks. If it gets too thick, I stir in a bit more milk until it reaches the consistency I like.

Can I use fresh pasta instead of dried?

I stick with dried pasta here because it holds up better during the longer simmer. Fresh pasta might cook too quickly and break apart.

How can I add more flavor?

I sometimes sauté onions or mushrooms along with the garlic or add a bit of lemon zest or Italian seasoning for an extra layer of flavor.

Conclusion

This One-Pot Garlic Parmesan Pasta is one of my favorite weeknight go-to meals. It’s creamy, comforting, and comes together in no time with just one pot to clean. I love how versatile it is—whether I keep it simple or mix in some extras, it always turns out delicious.