I made a One Pot Garlic Pasta that somehow tastes way better than it has any right to and I’m not sharing the obvious secret.
I adore this messy, cheesy garlic Parmesan pasta because it hits every lazy-night craving. I love that it’s a One Pot Garlic Pasta that still feels like I put in effort, even when I didn’t.
The garlic sings, the Parmesan cheese makes everything silk. I can make a bowl for myself or toss in something for other people and it never complains.
Fast Pasta Recipes Easy Dinners? Yes.
But mostly I just love how it’s simple, sorta bright, and totally satisfying. No fuss.
No drama. Just big, saucy, comforting noodles that I eat like it’s a treat every single week.
Ingredients
- Spaghetti or fettuccine: the comforting starch that soaks up sauce and makes it hearty.
- Olive oil: adds a fruity sheen and helps keep things from sticking.
- Butter: silky richness that makes the sauce feel indulgent and cozy.
- Garlic: punchy aroma and flavor, it’s the dish’s garlicky backbone.
- Onion: basically a sweet base, it adds depth and mellow savoriness.
- Broth: gives savory body so the pasta isn’t just creamy, it’s flavorful.
- Milk or half and half: creamy texture that softens saltiness and adds comfort.
- Parmesan: salty, nutty umami, it’s the cheesy glue that binds everything.
- Kosher salt: brings out flavors, but don’t overdo it or it’ll dominate.
- Black pepper: warm, slightly sharp bite that cuts through the cream.
- Red pepper flakes: optional heat, just a little kick to wake things up.
- Parsley: fresh green pop, it brightens looks and taste.
- Lemon juice: plus a bright tang that lifts the whole dish.
Ingredient Quantities
- 12 oz (about 340 g) spaghetti or fettuccine
- 2 tbsp olive oil
- 3 tbsp unsalted butter
- 4 garlic cloves, minced (about 2 tbsp)
- 1 small yellow onion, finely chopped (optional but nice)
- 4 cups low sodium vegetable or chicken broth
- 1 cup whole milk or half and half
- 1 to 1 1/2 cups freshly grated Parmesan cheese, packed
- 1 tsp kosher salt, more to taste
- 1/2 tsp freshly ground black pepper
- 1/4 tsp red pepper flakes (optional, for a little heat)
- 2 tbsp fresh parsley, chopped (for garnish)
- 1 tbsp fresh lemon juice (optional, brightens the dish)
How to Make this
1. Heat a large deep skillet or wide saucepan over medium heat, add 2 tbsp olive oil and 3 tbsp butter until melted and shimmering; toss in the chopped onion and sauté 3-4 minutes until soft and slightly golden, then add the minced garlic and cook 30-45 seconds until fragrant but not brown.
2. Pour in 4 cups low sodium broth and 1 cup whole milk or half and half, stir to combine and bring to a gentle simmer.
3. Break the 12 oz spaghetti or fettuccine in half if needed so it fits, add to the simmering liquid, push the strands down so they’re mostly submerged, and increase heat to medium-high until the liquid just starts to bubble.
4. Reduce heat to maintain a steady gentle simmer and cook, stirring and gently tossing every 1-2 minutes so pasta doesn’t stick, about 9-12 minutes depending on pasta shape, until pasta is al dente and most of the liquid is absorbed; if it looks too dry before pasta is cooked add up to 1/2 cup more hot broth or water.
5. When the pasta is nearly done, stir in 1 tsp kosher salt, 1/2 tsp freshly ground black pepper, and 1/4 tsp red pepper flakes if using; taste the cooking liquid and adjust seasoning as needed.
6. Remove the pan from the heat and quickly stir in 1 to 1 1/2 cups freshly grated Parmesan cheese, a little at a time, so it melts into a silky sauce; if the sauce seems thick or clumpy add a tablespoon or two of hot broth or milk to loosen it.
7. Stir in 1 tbsp fresh lemon juice if using to brighten the flavors, and finish with 2 tbsp chopped fresh parsley. Taste once more and adjust salt, pepper, or cheese to your liking.
8. If you want to add protein, fold in cooked chicken, shrimp, crispy tofu, or white beans now so they warm through in the residual heat; this pasta is great as a meatless meal or with protein.
9. Serve immediately in warmed bowls, sprinkle extra grated Parmesan and parsley on top, and keep extra hot broth at the ready in case someone likes it saucier.
Equipment Needed
1. Large deep skillet or wide saucepan with lid
2. Wooden spoon or heatproof spatula
3. Chef’s knife and cutting board
4. Measuring cups and spoons
5. Box grater for the Parmesan
6. Tongs or pasta fork
7. Ladle or small measuring cup for adding hot broth
8. Serving bowls and forks
FAQ
Garlic Parmesan Pasta Recipe Substitutions and Variations
- Spaghetti or fettuccine: swap with linguine or bucatini for the same texture, or use a gluten free pasta if you need it, just watch cooking time.
- Olive oil: use avocado oil for a neutral flavor and high smoke point, or melted butter if you want it richer.
- Unsalted butter: ghee works great if you want less milk solids and a nuttier taste, or use a vegan margarine for a dairy free option.
- Freshly grated Parmesan: try Pecorino Romano or Asiago for a sharper, saltier bite, or use nutritional yeast for a vegan cheesy flavor.
Pro Tips
1) Grate the Parmesan yourself and add it slowly off the heat. Pregrated stuff never melts as silky and adding the cheese a little at a time while stirring prevents clumps. If the sauce gets too thick or grainy, stir in a tablespoon or two of hot broth or milk until smooth.
2) Keep the simmer gentle so the milk doesnt break. A rolling boil will make the dairy separate and the pasta cook unevenly. Medium to medium-low is your friend; turn the heat up only briefly to get the pasta submerged, then back down.
3) Save a splash of the cooking liquid and taste as you go. The starchy, salty liquid is magic for loosening the sauce and balancing saltiness. Add it a spoonful at a time so you dont make the dish too thin.
4) Do the aromatics right but dont burn them. Cook the onion until soft and the garlic only until fragrant, maybe 30 to 45 seconds. Burnt garlic tastes bitter and ruins the whole thing, so watch it closely.
5) Brighten and finish with acid and texture. A squeeze of lemon at the end wakes up the flavors, and a handful of fresh parsley or some crisped prosciutto/chicken adds contrast. Serve immediately because this pasta is best right away.
Garlic Parmesan Pasta Recipe
I made a One Pot Garlic Pasta that somehow tastes way better than it has any right to and I’m not sharing the obvious secret.
4
servings
641
kcal
Equipment: 1. Large deep skillet or wide saucepan with lid
2. Wooden spoon or heatproof spatula
3. Chef’s knife and cutting board
4. Measuring cups and spoons
5. Box grater for the Parmesan
6. Tongs or pasta fork
7. Ladle or small measuring cup for adding hot broth
8. Serving bowls and forks
Ingredients
12 oz (about 340 g) spaghetti or fettuccine
2 tbsp olive oil
3 tbsp unsalted butter
4 garlic cloves, minced (about 2 tbsp)
1 small yellow onion, finely chopped (optional but nice)
4 cups low sodium vegetable or chicken broth
1 cup whole milk or half and half
1 to 1 1/2 cups freshly grated Parmesan cheese, packed
1 tsp kosher salt, more to taste
1/2 tsp freshly ground black pepper
1/4 tsp red pepper flakes (optional, for a little heat)
2 tbsp fresh parsley, chopped (for garnish)
1 tbsp fresh lemon juice (optional, brightens the dish)
Directions
- Heat a large deep skillet or wide saucepan over medium heat, add 2 tbsp olive oil and 3 tbsp butter until melted and shimmering; toss in the chopped onion and sauté 3-4 minutes until soft and slightly golden, then add the minced garlic and cook 30-45 seconds until fragrant but not brown.
- Pour in 4 cups low sodium broth and 1 cup whole milk or half and half, stir to combine and bring to a gentle simmer.
- Break the 12 oz spaghetti or fettuccine in half if needed so it fits, add to the simmering liquid, push the strands down so they’re mostly submerged, and increase heat to medium-high until the liquid just starts to bubble.
- Reduce heat to maintain a steady gentle simmer and cook, stirring and gently tossing every 1-2 minutes so pasta doesn’t stick, about 9-12 minutes depending on pasta shape, until pasta is al dente and most of the liquid is absorbed; if it looks too dry before pasta is cooked add up to 1/2 cup more hot broth or water.
- When the pasta is nearly done, stir in 1 tsp kosher salt, 1/2 tsp freshly ground black pepper, and 1/4 tsp red pepper flakes if using; taste the cooking liquid and adjust seasoning as needed.
- Remove the pan from the heat and quickly stir in 1 to 1 1/2 cups freshly grated Parmesan cheese, a little at a time, so it melts into a silky sauce; if the sauce seems thick or clumpy add a tablespoon or two of hot broth or milk to loosen it.
- Stir in 1 tbsp fresh lemon juice if using to brighten the flavors, and finish with 2 tbsp chopped fresh parsley. Taste once more and adjust salt, pepper, or cheese to your liking.
- If you want to add protein, fold in cooked chicken, shrimp, crispy tofu, or white beans now so they warm through in the residual heat; this pasta is great as a meatless meal or with protein.
- Serve immediately in warmed bowls, sprinkle extra grated Parmesan and parsley on top, and keep extra hot broth at the ready in case someone likes it saucier.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 564g
- Total number of serves: 4
- Calories: 641kcal
- Fat: 27.5g
- Saturated Fat: 12.2g
- Trans Fat: 0.13g
- Polyunsaturated: 1.33g
- Monounsaturated: 9g
- Cholesterol: 56mg
- Sodium: 1209mg
- Potassium: 383mg
- Carbohydrates: 69.4g
- Fiber: 3.5g
- Sugar: 4.6g
- Protein: 24.9g
- Vitamin A: 625IU
- Vitamin C: 3.8mg
- Calcium: 426mg
- Iron: 1.8mg
