Go Back
A creamy serving of homemade Dinner Recipes | Garlic Parmesan Pasta ( One Pot!) garnished with fresh parsley and grated cheese in a rustic ceramic bowl.

Garlic Parmesan One-Pot Pasta

Experience the ultimate weeknight comfort with this creamy, decadent Garlic Parmesan Pasta that cooks entirely in one pot. By cooking the noodles directly in a flavorful broth and cream mixture, you achieve a silky, restaurant-quality sauce in just ten minutes.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Servings: 4
Course: Main Course
Cuisine: Italian-inspired
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb spaghetti or linguine
  • 4 cups vegetable or chicken broth
  • 1 cup heavy cream
  • 4 cloves garlic, minced
  • 1 cup freshly grated Parmesan cheese
  • 2 tbsp unsalted butter
  • 1 tsp red pepper flakes
  • 1/4 cup fresh parsley, finely chopped
  • Salt and black pepper to taste

Equipment

  • Large, deep skillet or Dutch oven
  • Tongs for stirring
  • Chef's knife
  • Cutting board
  • Cheese grater
  • Measuring cups
  • Measuring spoons

Method
 

  1. In a large, deep skillet or Dutch oven, combine the broth, heavy cream, minced garlic, and red pepper flakes.
  2. Bring the liquid mixture to a gentle boil over medium-high heat.
  3. Add the dry pasta directly into the pot, ensuring it is mostly submerged in the liquid.
  4. Reduce the heat to a simmer and cook for 8 to 10 minutes, stirring frequently with tongs to prevent the pasta from sticking to the bottom.
  5. Once the pasta is al dente and the liquid has reduced into a thick, creamy sauce, remove the pot from the heat.
  6. Stir in the butter and freshly grated Parmesan cheese until completely melted and the sauce is smooth.
  7. Season with salt and pepper to taste, garnish generously with fresh chopped parsley, and serve immediately.

Notes

To boost nutrition, add two cups of baby spinach during the final two minutes of cooking. If the sauce becomes too thick, stir in a splash of warm broth or water to reach your desired consistency. Always grate your Parmesan from a block, as pre-shredded cheese contains anti-caking agents that prevent a smooth, velvety melt. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days; add a splash of milk when reheating to bring the sauce back to life.