A creamy, one-pot garlic Parmesan pasta prepared with whole ingredients like fresh garlic, heavy cream, and Parmesan cheese.
Kim and I love from scratch recipes; like chicken mushroom broccoli pasta or garlic shrimp pasta with olive bread.
However, even we need a quick meal from time to time. With that being said, it doesn’t mean we’re going to give up whole ingredients.
With that theme in mind, we’re sharing a one-pot garlic Parmesan pasta.
It’s quick, simple and done in about 30-minutes. Best of all, you don’t have to use a bunch of processed ingredients.
Additionally, if you’re vegan or vegetarian, take a look at the tips section for substitution ideas. Now, let’s get down to business and make some garlic pasta!
How to make garlic Parmesan pasta in one pot?
First, place a large skillet over low-medium heat. Add 2-tablespoons of butter to the pan.
Once it melts, toss in 2-tablespoons of minced garlic. Sauté the garlic for about 45-seconds.
Next, pour in 2-cups of chicken broth, 1-cup of heavy cream, and 8-ounces of dry, short pasta (penne, rigatoni, etc.).
After that, stir the ingredients and bring them to a simmer. Let the pasta cook for about 20-minutes or until it’s done.
At this point, your liquid levels might be a low. Don’t be afraid to add 1/4-cup to 1/2-cup of extra heavy cream. You need it to make the garlic Parmesan sauce to toss with the noodles.
Then, sprinkle in 1/2-cup of freshly grated or shredded Parmesan cheese. Turn off the heat and stir the mixture until the cheese has melted.
Afterward, do a taste test and add salt and pepper to taste. Last, transfer the pasta to a serving bowl and garnish with fresh, chopped parsley.
That’s it, your garlic Parmesan pasta is done! We hope you enjoy it and wish you all the best 🙂
Garlic Parmesan Pasta Tips
- Keep an eye on the pasta as it cooks. You may need to add more broth or cream (1/4-1/2 cup at a time) if it boils down too quickly.
- To make vegetarian garlic Parmesan pasta, substitute vegetable broth in place of the chicken broth.
- For a vegan version, substitute vegetable broth for chicken broth, and use vegan butter, almond milk, and vegan Parmesan cheese in place of the butter, heavy cream, and Parmesan.
How can you spice up plain pasta?
Try using olive oil, sliced Kalamata olives, salt, and crushed red pepper flakes to create a spicy pasta dish. Another option is to combine cooked pasta with melted butter, roasted garlic, and sun-dried tomatoes. Simply put, the options are endless, so use your imagination and combine savory flavors you already enjoy.
How long does this dish last?
When properly stored in your fridge, in a sealed container, it should last for up to 3-days.
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- 2 tablespoons unsalted butter
- 2 tablespoons garlic cloves minced or pressed
- 2 cups chicken broth
- 1 cup heavy cream
- 8 ounces short pasta noodles ziti, rigatoni, penne, etc.
- ½ cup parmesan cheese shredded off the block
- Salt and pepper to taste
- ¼ cup parsley freshly chopped
- Heat a large skillet over low to medium heat. Melt the butter, then add the garlic. Cook for 30 seconds to 1 minute, then pour in the chicken broth, heavy cream, and noodles. Stir to combine.2 tablespoons unsalted butter2 tablespoons garlic cloves2 cups chicken broth1 cup heavy cream8 ounces short pasta noodles
- Bring the mixture to a low boil, then reduce the heat to a simmer. Cook for 18 to 22 minutes, stirring occasionally, until the noodles are tender. There will still be some liquid remaining in the pan. If there isn’t, add additional heavy cream.
- After the noodles cook, sprinkle in the Parmesan cheese, and stir until melted. Taste, and add salt and pepper. Garnish with fresh parsley, and serve hot.½ cup parmesan cheeseSalt and pepper¼ cup parsley
- Store leftovers in the refrigerator for up to 3 days.
Wednesday 1st of December 2021
Hi, I have a question. How many people can I serve with this? Do I have to double the recipe? I’m making it for 4 people.
Wednesday 1st of December 2021
This recipe uses 8 ounces of pasta (half a regular sized box if you're located in the U.S.). As written, it makes enough for 4 small servings, about 1 cup per serving (4 cups total). Hope that helps! :)
Sunday 14th of February 2021
First off, love this dish! Has anyone tired to just make the pasta separate and mix in at the end? I've ended up with mushy pasta. I also want to double the recipe so finding a pot to do both in the same will be hard.
Monday 15th of February 2021
Good Morning Karen, we're glad to hear you enjoy the pasta. Hmm, the best way I can think of to create this dish separately would be to make a garlic alfredo sauce on the stove top and cook the pasta per the package instructions (in two different pots). Now, we have a homemade alfredo sauce on our sister site Berly's Kitchen. I've provided the link below. Simply increase the minced garlic to 2 tablespoons., omit the nutmeg, omit the chicken, and omit the Italian seasonings. Other than that, you should have a similar tasting dish created in separate pots. I hope this information helps, have a lovely day :)