One-Pot Garlic Parmesan Pasta is the ultimate weeknight meal! It combines creamy goodness with the rich flavor of garlic and parmesan, making it a delightful dish that everyone will love. The beauty of this recipe lies in its simplicity—everything cooks in a single pot, reducing cleanup time while still offering a gourmet experience on your table.
Recipe Information
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4
Difficulty Level: Easy
Nutrition Information (per serving)
Calories: 610
Protein: 20g
Carbohydrates: 50g
Fat: 38g
Fiber: 2g
Sugar: 3g
Sodium: 780mg
Why Make One-Pot Garlic Parmesan Pasta
One-Pot Garlic Parmesan Pasta is not only delicious but also incredibly versatile. You can easily customize it with your favorite vegetables or proteins, making it a great option for a family meal or a cozy dinner for two. Plus, it’s filled with creamy goodness and just the right amount of garlic to keep everyone coming back for more. This dish is perfect for busy days when you want something heartwarming but don’t have a lot of time to cook.
How to Make One-Pot Garlic Parmesan Pasta Step by Step
Ingredients
12 ounces fettuccine pasta
4 garlic cloves, minced
1 cup grated parmesan cheese
2 tablespoons butter
1 cup heavy cream
2 cups milk
1/2 teaspoon black pepper
1 teaspoon salt
2 tablespoons fresh parsley, chopped
Directions
In a large pot, melt butter over medium heat and sauté garlic for 1 minute until fragrant. Add milk and cream, then stir in the uncooked fettuccine. Season with salt and pepper. Bring to a boil, then reduce to a simmer. Cook uncovered, stirring often, for 12–15 minutes until pasta is tender and sauce is thickened. Stir in grated parmesan until fully melted and combined. Garnish with chopped parsley and extra black pepper. Serve hot.
How to Serve One-Pot Garlic Parmesan Pasta
One-Pot Garlic Parmesan Pasta is fantastic on its own, but it pairs beautifully with a light green salad and crusty bread. For an extra touch, consider serving it with grilled chicken or sautéed shrimp for added protein. A drizzle of olive oil or a sprinkle of extra parmesan can elevate the flavors, making each bite truly fantastic!
How to Store One-Pot Garlic Parmesan Pasta
To store your One-Pot Garlic Parmesan Pasta, let it cool completely before transferring it to an airtight container. It will keep in the fridge for up to 3 days. When you’re ready to enjoy leftovers, simply reheat in the microwave or on the stove over low heat, adding a splash of milk if the sauce seems too thick. You can freeze the pasta for up to 2 months; just be aware that the texture may change slightly after thawing.
Expert Tips for Cooking One-Pot Garlic Parmesan Pasta
- Use freshly grated parmesan for the best melting properties and flavor.
- Feel free to add in vegetables like spinach or mushrooms for a nutritional boost and added flavor.
- Don’t skip the stirring; it helps prevent the pasta from sticking together and ensures even cooking.
- For a bit of heat, add red pepper flakes to the sauce.
- Experiment with herbs like basil or oregano to create your favorite blend.
Delicious Variations of One-Pot Garlic Parmesan Pasta
- For a spicy kick, add diced jalapeños or crushed red pepper flakes to the garlic while sautéing.
- Incorporate fresh lemon juice and zest for a zesty, citrusy twist that balances the creaminess.
- Try making it vegetarian by substituting the milk and cream with plant-based alternatives, and adding seasonal vegetables for freshness.
Conclusion
You won’t regret trying One-Pot Garlic Parmesan Pasta. Its creamy texture, robust flavor, and easy preparation make it a must-have recipe in your kitchen. Whether it’s a busy weeknight or a special occasion, this dish promises to satisfy and impress!
One-Pot Garlic Parmesan Pasta
Ingredients
Pasta and Base Ingredients
- 12 ounces fettuccine pasta
- 4 cloves garlic, minced
- 1 cup grated parmesan cheese Use freshly grated for best results.
- 2 tablespoons butter
- 1 cup heavy cream
- 2 cups milk
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 2 tablespoons fresh parsley, chopped
Instructions
Cooking
- In a large pot, melt butter over medium heat and sauté garlic for 1 minute until fragrant.
- Add milk and cream, then stir in the uncooked fettuccine.
- Season with salt and pepper, then bring to a boil.
- Reduce to a simmer and cook uncovered, stirring often, for 12–15 minutes until pasta is tender and sauce is thickened.
- Stir in grated parmesan until fully melted and combined.
- Garnish with chopped parsley and extra black pepper. Serve hot.
