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

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

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

Method
 

  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.