How I Fell For This Cheesy Wonder
Alright, so you know those evenings when your brain is basically running on fumes, and all you want is to collapse onto the couch—preferably with something carby and comforting? That’s where this One-Pot Garlic Parmesan Pasta comes in. I first made it on a drizzly Tuesday (the kind where socks never quite dry) after a workday that felt like a marathon run in slow motion. And let me tell you, the smell of garlic sizzling in butter pretty much saved my day. Also, my cat tried to steal a noodle, which I guess is her official sign of approval.
Why You’ll Love This (Seriously, Here’s Why I Do)
I make this when I want dinner to taste like home without needing three pots and an extra hour of dishwashing. My family goes a bit bonkers for this because the sauce gets so creamy and garlicky; my kid literally licked the spoon once. (No shame. We’ve all been there.)
If you’re the type who gets annoyed by recipes that tell you to “just use one pot” and then suddenly you’re washing a colander or whatever—rest easy. This really is one pot, unless you count the cheese grater. But, let’s be real, sometimes I use pre-grated cheese and call it a good day.
What You’ll Need (And What I Swap Sometimes)
- 2 tablespoons butter (salted, unsalted, whatever’s lurking in your fridge works)
- 5 big cloves garlic, minced (or just bash them up if you’re in a rush—no judgment)
- 2 cups chicken broth (vegetable broth works if you want to keep it vegetarian; my gran swore by homemade, but I use boxed half the time)
- 1 cup whole milk (I’ve used 2%; honestly, it’s fine—it just isn’t as rich)
- 250g (about half a box) pasta—I usually grab linguine or spaghetti, but penne works too. When desperate, I’ve even snapped up lasagna sheets into pieces (don’t tell the pasta police)
- 1 cup grated Parmesan cheese (fresh, pre-grated, even the kind in the green can if that’s your vibe)
- Salt and cracked black pepper (taste as you go; I’m heavy-handed with pepper honestly)
- A handful of fresh parsley or chives, chopped (totally optional but it looks fancy)
Let’s Get Cooking! (Don’t Stress, It’s Just Pasta)
- Melt the butter in a big-ish pot over medium heat. Add in the garlic and just let it sizzle until fragrant—about a minute. (This is where I usually sneak a whiff. If you burn the garlic, honestly, just start over. Burned garlic is a mood killer.)
- Pour in the chicken broth and milk. Give it a little stir. Sometimes the milk looks a bit weird at first, but it sorts itself out—promise.
- Toss in your dry pasta. Yes, dry! No need to pre-boil. Give it a good stir to separate the noodles, otherwise they’ll stick like Velcro socks.
- Bring it all to a gentle boil, then turn it down and simmer. Keep stirring every minute or two so nothing glues itself to the bottom. If the liquid looks low before the pasta’s cooked, just splash in a bit more milk or broth. No biggie.
- After 10-12 minutes, the pasta should be al dente and most of the sauce should have thickened. Take it off the heat and dump in the Parmesan. Stir like crazy until it’s all creamy. This is the bit where I usually taste for salt and pepper… and then taste again, just in case (quality control, obviously).
- Top with a handful of chopped parsley if you’re feeling posh. Serve straight away while it’s all oozy and dreamy.
Notes From My Slightly Messy Kitchen
- Actually, I find it works better if you let the pasta sit for two minutes in the pot after adding the cheese. It thickens up and the flavors settle. Counterintuitive, but true.
- If you use pre-shredded cheese, it might clump a bit. I just smash it with the spoon and move on. Who’s got time?
- I once tried using cream instead of milk. It was mega-rich—maybe too much, even for me. But hey, if you’re living large, go for it.
Variations I’ve Messed Around With (Some Worked… Some Not So Much)
- Added shredded rotisserie chicken—instant upgrade, especially if you’re feeding a small army.
- Stirred in a handful of spinach for color and, y’know, vitamins. The kids noticed but ate it anyway.
- I once tried swapping in gluten-free pasta. It worked, but I had to keep adding liquid since it soaks up more.
- Once, I threw in sun-dried tomatoes. Tasted a bit odd with the Parmesan, so probably won’t repeat that. Live and learn.
What You’ll Need (But If You Don’t Have It, Improvise!)
- Big pot or Dutch oven—if you only have a high-sided pan, use that instead. I forgot my Dutch oven at a mate’s once and used a soup pot. Worked fine.
- Wooden spoon or spatula. Or honestly, a big fork if that’s what you’ve got clean.
- Cheese grater—but pre-grated works too, as I keep reminding myself.
How To Store (If There’s Any Left, Ha!)
Technically, you can keep leftovers in an airtight container in the fridge for up to two days. But, honestly, in my house, it never lasts more than a day—someone’s always poking around for a midnight snack. If it does get a bit dry, just stir in a splash of milk and zap it in the microwave. Easy fix.
How We Serve It (Totally Unofficial Traditions)
I love this with a leafy salad and maybe some torn-up bread to scoop up the extra sauce. Sometimes, if we’re feeling proper, I’ll throw together a quick tomato salad, but most nights it’s just pasta, bowls, and lots of happy slurping. My partner insists on extra pepper—always, always extra pepper. If you want something to drink, a glass of white wine never goes amiss (I’m partial to a cheap Pinot Grigio, but you do you!).
Pro Tips (Learned the Hard Way)
- I once tried rushing the simmer step because I was starving; the pasta ended up half-cooked and the sauce was soupy. Just let it do its thing—it doesn’t take that long!
- Don’t skip stirring, or you’ll end up with a sticky pasta pancake at the bottom. Ask me how I know…
- If you don’t trust your cheese to melt smoothly, take the pot off the heat before adding it. Actually, I find this works better if you want the sauce really creamy.
Answering Your (Real, Slightly Random) Questions
- Can I make this vegan? Yep! Use olive oil instead of butter, your favorite plant-based milk, and vegan Parmesan. I’ve only tried it once—tasted good, but the sauce doesn’t get quite as glossy.
- What if I don’t have fresh garlic? Garlic powder works in a pinch, though I use about 1 teaspoon. Not exactly the same, but still good.
- Do I have to use Parmesan? Not really—I sometimes mix in a bit of cheddar or Grana Padano. My neighbor swears by nutritional yeast, but I’ve never gotten into it.
- Can I double the recipe? Oh yes. Just use a bigger pot, or you’ll be scraping sauce off your hob (ask me how I know!).
- Is there a shortcut for chopping garlic? I use a garlic press if I’m feeling fancy. Most times, I just smash it with the flat of a knife and call it a day.
Actually, before I forget—if you want to see someone making a version of this with even more cheese (bless their heart), I found this YouTube video really helpful. And for those who get nerdy about the science of pasta water, Serious Eats has a cool explainer.
Anyway, that’s my take on One-Pot Garlic Parmesan Pasta. Give it a go and tweak it however you like. After all, no two kitchens (or Tuesday evenings) are ever the same.
Ingredients
- 12 oz spaghetti
- 4 cups low-sodium chicken broth
- 1 cup grated Parmesan cheese
- 1 cup heavy cream
- 4 cloves garlic, minced
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh parsley (optional)
Instructions
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1In a large pot or deep skillet, heat olive oil and butter over medium heat until melted.
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2Add minced garlic and sauté for 1-2 minutes until fragrant, being careful not to brown the garlic.
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3Pour in chicken broth and bring to a boil. Add spaghetti and cook, stirring occasionally, until pasta is al dente and most of the liquid is absorbed, about 10-12 minutes.
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4Reduce heat to low. Stir in heavy cream, Parmesan cheese, salt, and black pepper. Mix until cheese is melted and sauce is creamy.
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5Remove from heat. Garnish with chopped fresh parsley if desired. Serve immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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