This creamy Garlic Parmesan Pasta is the ultimate comfort food—rich, cheesy, garlicky, and all made in one pot. It’s my go-to recipe when I want something quick, satisfying, and fuss-free with minimal cleanup.
Why You’ll Love This Recipe
I love this recipe because it delivers restaurant-quality flavor with just a few pantry staples. It’s incredibly creamy without needing heavy cream, thanks to the starchy pasta water and Parmesan cheese. The best part? It’s all done in one pot, so I don’t have to deal with a pile of dishes afterward.
Whether I’m cooking for myself or sharing with family, this dish always disappears fast. It’s cozy, flavorful, and endlessly customizable with proteins or veggies.
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 (or vegetable broth)
1 cup milk
8 oz spaghetti (or any long pasta)
1 cup grated Parmesan cheese
Salt and black pepper, to taste
Fresh parsley, chopped (for garnish, optional)
directions
In a large pot or deep skillet, I melt the butter over medium heat.
I add the minced garlic and sauté for about 30 seconds until it’s fragrant (careful not to burn it).
I pour in the broth and milk, then bring the mixture to a gentle simmer.
I add the dry spaghetti, gently pressing it into the liquid to submerge.
I cook the pasta uncovered for 10–12 minutes, stirring occasionally, until it’s al dente and most of the liquid has reduced.
I reduce the heat and stir in the Parmesan cheese until melted and creamy.
I season with salt and pepper to taste, then garnish with chopped parsley if I’m feeling fancy.
I serve it hot, right from the pot!
Servings and timing
This recipe serves 4 and takes about 20 minutes from start to finish. Perfect for a quick weeknight dinner.
Variations
I like to switch things up sometimes with these easy variations:
Add grilled chicken or shrimp for protein.
Stir in spinach or peas in the last few minutes of cooking for extra greens.
Use different cheeses like Pecorino Romano or mozzarella for a twist.
Swap the spaghetti for fettuccine, linguine, or even short pasta like penne.
storage/reheating
I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I add a splash of milk or broth to a skillet and gently warm the pasta over medium heat, stirring often until creamy again. The microwave works too, but I stir halfway through for even heating.
FAQs
How do I keep the pasta from sticking together?
I stir the pasta often while it’s cooking in the one pot. That helps keep it from clumping and ensures it cooks evenly.
Can I use pre-grated Parmesan?
Yes, but I get the best melt and flavor from freshly grated Parmesan. Pre-grated versions sometimes have anti-caking agents that affect texture.
Can I make this dairy-free?
I haven’t tried it, but I could experiment with unsweetened plant-based milk and a dairy-free cheese alternative. Just know the flavor and creaminess might be a bit different.
What if I want it even creamier?
For extra richness, I sometimes add a splash of heavy cream or an extra tablespoon of butter at the end.
Is this recipe spicy?
Not at all, but I’ve added a pinch of red pepper flakes before for a mild kick. Totally optional!
Conclusion
This Garlic Parmesan Pasta is one of my favorite one-pot meals. It’s simple, flavorful, and comforting—just what I need when I’m short on time but still want something delicious. Whether I’m cooking for a weeknight dinner or a cozy weekend meal, it always hits the spot.
This creamy Garlic Parmesan Pasta is a rich, cheesy, garlicky one-pot meal perfect for quick weeknight dinners. Made with simple pantry staples and no heavy cream, it delivers restaurant-quality comfort with minimal cleanup.
Ingredients
2 tablespoons unsalted butter
4 cloves garlic, minced
2 cups chicken broth (or vegetable broth)
1 cup milk
8 oz spaghetti (or any long pasta)
1 cup grated Parmesan cheese
Salt and black pepper, to taste
Fresh parsley, chopped (optional garnish)
Instructions
In a large pot or deep skillet, melt the butter over medium heat.
Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.
Pour in the chicken broth and milk, then bring to a gentle simmer.
Add the dry spaghetti, gently pressing it into the liquid to submerge.
Cook uncovered for 10–12 minutes, stirring occasionally, until the pasta is al dente and most of the liquid has reduced.
Reduce the heat and stir in the Parmesan cheese until melted and creamy.
Season with salt and black pepper to taste, and garnish with chopped parsley if desired.
Serve hot straight from the pot.
Notes
Stir pasta frequently during cooking to prevent sticking.
Freshly grated Parmesan melts best and gives superior flavor.
For a dairy-free version, use plant-based milk and cheese alternatives.
Add a splash of heavy cream or extra butter for extra creaminess.
Customize with proteins like chicken or shrimp, or vegetables like spinach or peas.
