One-Pot Creamy Garlic Parmesan Pasta
Make this restaurant-style creamy garlic parmesan pasta in one pot in just 20 minutes. This easy recipe delivers rich, velvety flavor perfect for a quick weeknight dinner.
- Prep Time: 5 min
- Cook Time: 20 min
- Total Time: 25 min
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 12 ounces spaghetti or linguine
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 4 cloves garlic, minced
- 1/2 cup unsalted butter
- 1 1/2 cups freshly grated Parmesan cheese, plus more for serving
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Place the pasta, broth, heavy cream, minced garlic, and butter into a large, deep skillet or Dutch oven.
- Bring the mixture to a boil over medium-high heat, stirring frequently to prevent the pasta from sticking to the bottom.
- Once boiling, reduce the heat to medium-low and continue to simmer, stirring often, for 12 to 15 minutes, or until the pasta is cooked through and most of the liquid has been absorbed, creating a thick sauce.
- Remove the skillet from the heat. Stir in the grated Parmesan cheese, salt, and pepper until the cheese is fully melted and the sauce is smooth and velvety.
- Taste the pasta and adjust salt and pepper as needed.
- Serve immediately in bowls, topping each serving with extra grated Parmesan cheese and fresh chopped parsley.
Notes
- For a tangier flavor, add 1 teaspoon of fresh lemon juice along with the Parmesan cheese at the end.
- If the sauce seems too thick after resting, add a splash of reserved pasta water or milk to reach your desired consistency.
- This recipe works well with other pasta shapes like fettuccine or penne.
Nutrition
- Serving Size: 1 serving
- Calories: 750
- Sugar: 4
- Sodium: 650
- Fat: 38
- Saturated Fat: 22
- Unsaturated Fat: 16
- Trans Fat: 1
- Carbohydrates: 75
- Fiber: 3
- Protein: 28
- Cholesterol: 110