One-Pot Creamy Garlic Parmesan Pasta – Simple, Cozy, and Ready Fast

Creamy garlic Parmesan pasta is one of those meals that feels fancy but takes almost no effort. Everything cooks in one pot, which means fewer dishes and a richer, silkier sauce. The pasta simmers right in the broth, soaking up flavor and starch for a naturally creamy texture.

This is the kind of weeknight dinner that’s comforting, quick, and reliable. If you’re craving a cozy bowl of noodles with big garlic flavor, this recipe has your back.

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One-Pot Creamy Garlic Parmesan Pasta – Simple, Cozy, and Ready Fast

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Ingredients

• 12 ounces dry pasta (linguine, fettuccine, or short pasta like penne)
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 5–6 cloves garlic, minced
• 1 small shallot or 1/2 small onion, finely chopped (optional but recommended)
• 3 1/2 cups low-sodium chicken broth (or vegetable broth)
• 1 cup whole milk (or half-and-half for extra richness)
• 3/4 to 1 cup freshly grated Parmesan cheese, plus extra for serving
• 1/2 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon red pepper flakes (optional for a gentle kick)
• 1 teaspoon Italian seasoning or dried parsley/oregano (optional)
• Juice of 1/2 lemon (about 1 tablespoon), to brighten
• Fresh parsley or chives, chopped, for garnish

Instructions

• Warm the pot: Set a large, wide pot or deep skillet over medium heat. Add the butter and olive oil.When the butter melts and foams, move to the next step.
• Sauté aromatics: Add the shallot or onion and cook 2–3 minutes until softened. Stir in the garlic and cook 30–45 seconds until fragrant. Don’t let it brown.
• Build the base: Pour in the broth and milk.Add salt, pepper, red pepper flakes, and Italian seasoning if using. Stir and bring to a gentle simmer.
• Add the pasta: Add the dry pasta to the pot. If using long noodles, gently bend them as they soften to submerge.Keep the heat at a steady simmer, not a rolling boil.
• Simmer and stir: Cook uncovered, stirring often to prevent sticking, 9–12 minutes depending on the pasta. The liquid will reduce and thicken as the pasta releases starch.
• Check doneness: Taste a noodle. It should be al dente with a light bite.If the liquid reduces too quickly before the pasta is done, add a splash of broth or water and continue simmering.
• Add the cheese: Reduce heat to low. Stir in the Parmesan a handful at a time until melted and smooth. The sauce should be creamy and glossy.
• Brighten and adjust: Stir in the lemon juice.Taste and adjust salt, pepper, and heat as needed. If the sauce seems too thick, loosen with a splash of warm broth or milk.
• Finish and serve: Turn off the heat. Let the pasta sit 1–2 minutes to set.Top with fresh herbs and extra Parmesan. Serve hot.

What Makes This Recipe So Good

• Truly one pot: Pasta, sauce, and all the flavor build in the same pan, so cleanup is minimal.
• Rich without heavy cream overload: A balance of milk, broth, butter, and Parmesan creates a velvety sauce that isn’t too heavy.
• Big garlic flavor: Fresh garlic and a touch of onion add depth without overpowering the dish.
• Foolproof texture: Cooking the pasta in the sauce releases starch, which naturally thickens everything.
• Flexible and family-friendly: Add chicken, shrimp, or veggies, or keep it simple and vegetarian.

Ingredients

• 12 ounces dry pasta (linguine, fettuccine, or short pasta like penne)
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 5–6 cloves garlic, minced
• 1 small shallot or 1/2 small onion, finely chopped (optional but recommended)
• 3 1/2 cups low-sodium chicken broth (or vegetable broth)
• 1 cup whole milk (or half-and-half for extra richness)
• 3/4 to 1 cup freshly grated Parmesan cheese, plus extra for serving
• 1/2 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon red pepper flakes (optional for a gentle kick)
• 1 teaspoon Italian seasoning or dried parsley/oregano (optional)
• Juice of 1/2 lemon (about 1 tablespoon), to brighten
• Fresh parsley or chives, chopped, for garnish

Step-by-Step Instructions

1. Warm the pot: Set a large, wide pot or deep skillet over medium heat. Add the butter and olive oil.

   When the butter melts and foams, move to the next step.

2. Sauté aromatics: Add the shallot or onion and cook 2–3 minutes until softened. Stir in the garlic and cook 30–45 seconds until fragrant. Don’t let it brown.
3. Build the base: Pour in the broth and milk.

   Add salt, pepper, red pepper flakes, and Italian seasoning if using. Stir and bring to a gentle simmer.

4. Add the pasta: Add the dry pasta to the pot. If using long noodles, gently bend them as they soften to submerge.

   Keep the heat at a steady simmer, not a rolling boil.

5. Simmer and stir: Cook uncovered, stirring often to prevent sticking, 9–12 minutes depending on the pasta. The liquid will reduce and thicken as the pasta releases starch.
6. Check doneness: Taste a noodle. It should be al dente with a light bite.

   If the liquid reduces too quickly before the pasta is done, add a splash of broth or water and continue simmering.

7. Add the cheese: Reduce heat to low. Stir in the Parmesan a handful at a time until melted and smooth. The sauce should be creamy and glossy.
8. Brighten and adjust: Stir in the lemon juice.

   Taste and adjust salt, pepper, and heat as needed. If the sauce seems too thick, loosen with a splash of warm broth or milk.

9. Finish and serve: Turn off the heat. Let the pasta sit 1–2 minutes to set.

   Top with fresh herbs and extra Parmesan. Serve hot.

How to Store

• Refrigerator: Cool completely, then store in an airtight container for up to 4 days.
• Reheating: Warm gently on the stovetop over low heat or in the microwave at 50–70% power. Add a splash of milk or broth to bring back creaminess.
• Freezing: Not ideal.

  Dairy sauces can separate after thawing. If you must freeze, expect texture changes.

Benefits of This Recipe

• Time-saving: Everything cooks together, so you get dinner on the table fast.
• Budget-friendly: Pantry staples turn into a satisfying meal without expensive ingredients.
• Customizable: Works with different pasta shapes, add-ins, and spice levels.
• Comforting and crowd-pleasing: Creamy garlic and Parmesan flavors appeal to all ages.
• Fewer dishes: One pot means minimal cleanup and less stress on busy nights.

Common Mistakes to Avoid

• Boiling too hard: A rolling boil can cause the milk to scorch and the sauce to break. Keep it at a gentle simmer.
• Adding cheese too early: Wait until the pasta is cooked and the heat is low.

  High heat can make the cheese grainy.

• Not stirring enough: Pasta can stick to the bottom and clump. Stir frequently, especially in the first few minutes.
• Skipping the fresh garlic: Powder won’t deliver the same depth. Fresh garlic is key for flavor.
• Using pre-shredded Parmesan: It often contains anti-caking agents and won’t melt as smoothly.

  Freshly grated melts better and tastes fresher.

• Over-salting early: Parmesan is salty. Season lightly at first, then adjust at the end.

Alternatives

• Protein add-ins: Stir in cooked chicken, rotisserie chicken, sautéed shrimp, or crispy bacon at the end.
• Vegetarian boosts: Add mushrooms, peas, spinach, broccoli florets, or roasted cherry tomatoes. Fold them in during the last 3–4 minutes.
• Dairy adjustments: Use half-and-half for richer sauce or 2% milk for lighter.

  A splash of cream at the end adds extra silkiness.

• Broth swap: Use vegetable broth to keep it vegetarian. For deeper savoriness, add a dash of soy sauce or Worcestershire.
• Gluten-free: Use gluten-free pasta and stir gently. You may need a touch more liquid as some GF pastas absorb more.
• Lemon-garlic twist: Add lemon zest with the garlic and finish with extra juice for a brighter flavor.
• Herb variations: Try thyme, basil, or a pinch of nutmeg for a classic Alfredo vibe.

FAQ

Can I make this without milk?

Yes.

Use all broth and finish with extra Parmesan and a knob of butter for richness. The sauce won’t be quite as creamy, but it will still be flavorful.

What’s the best pasta shape for this?

Long shapes like fettuccine or linguine feel indulgent, but penne, rigatoni, or shells also work well. Choose a shape that can hold the sauce and cook evenly in the pot you have.

How do I prevent the sauce from getting grainy?

Lower the heat before adding Parmesan and add it gradually.

Use freshly grated cheese and avoid boiling after the cheese goes in.

Can I add raw chicken to cook in the pot?

For food safety and best texture, cook chicken separately first, then stir it in at the end. Raw chicken can leach liquid and affect the sauce’s consistency.

What if my sauce gets too thick?

Add small splashes of warm broth or milk and stir until it loosens. Do this off the heat or over very low heat to keep the sauce smooth.

Is it spicy?

Only slightly if you use red pepper flakes.

Skip them for a mild version, or increase to taste for a gentle heat.

Can I make it ahead?

This dish is best fresh because the sauce thickens as it cools. If making ahead, undercook the pasta by a minute and loosen with warm liquid when reheating.

In Conclusion

One-Pot Creamy Garlic Parmesan Pasta is the kind of recipe that earns a spot in your weekly rotation. It’s straightforward, cozy, and adaptable to whatever you have on hand.

With a few basics and one pot, you get a silky sauce, tender pasta, and big garlic flavor in minutes. Keep this on standby for nights when you want comfort without the fuss.