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This Garlic Parmesan Pasta is creamy, cheesy, and ready in just 20 minutes. Tender noodles cook right in a light garlic and Parmesan sauce, all in one pot. Serve it as a simple side dish or double the recipe for an easy weeknight main.
If you love simple pasta dishes, try our Lemon Garlic Pasta or Creamy Garlic Chicken Penne. For a lighter option loaded with veggies, this Lemon Garlic Chicken and Vegetable Pasta is another family favorite.
3 Tips That Make or Break This Recipe
A few quick tips will help you nail the creamy sauce on the first try.
- Use freshly grated Parmesan off the block. This is the most important step. Pre-grated and pre-shredded cheese is coated with anti-caking agents that prevent smooth melting. You’ll end up with a grainy, clumpy sauce instead of a silky one. A microplane or the fine side of a box grater works great.
- Warm the milk and cream before adding it to the pan. Cold dairy can cause the sauce to cool down too quickly or separate. Just 30 seconds in the microwave takes the chill off and helps everything come together smoothly.
- Leave a little liquid in the pan when the pasta finishes cooking. That starchy cooking liquid is what helps create the creamy sauce when you stir in the Parmesan. If the pan is completely dry, the cheese won’t have anything to bind to.
RECIPE WALK-THROUGH
How to Make Garlic Parmesan Pasta
This one-pot pasta comes together quickly. Everything cooks in the same skillet, so cleanup is minimal. The sauce forms naturally as the pasta releases starch into the cooking liquid, and then the Parmesan brings it all together.
Step 1: Sauté the Garlic
Heat olive oil in a 12-inch skillet over medium-high heat.
Add the minced garlic and cook for about 1 minute, stirring frequently, until it’s fragrant and just starting to turn golden. Garlic goes from golden to burnt fast, so keep it moving and watch the color closely.
Step 2: Add the Pasta and Liquids
Add the uncooked pasta, salt, pepper, butter, chicken broth, and warmed milk/cream to the skillet. Stir to combine and bring everything to a boil.
Use tongs instead of a spoon. Long, uncooked noodles are hard to stir with a spoon or spatula. Tongs let you toss and turn them so they cook evenly and don’t stick together.
You can adjust the richness of the sauce by changing the ratio of milk to cream. Using all heavy cream gives you a richer, more indulgent sauce. All milk keeps it lighter but may need a splash of extra liquid later. A 50/50 split (half milk, half cream) is a great middle ground.
Step 3: Simmer Until Pasta Is Tender
Once the mixture is boiling, reduce the heat to medium-low and cover the pan. Simmer for 15 to 20 minutes, or until the pasta is cooked to al dente.
Want it faster? Cook with the lid off over slightly higher heat, stirring occasionally, for about 10 minutes. The sauce will reduce faster this way, so keep an eye on the liquid level and add a splash of warm milk if it gets too thick before the pasta is done.
When the pasta is finished, there should still be a little liquid left in the pan. That starchy liquid is key to a smooth, creamy sauce in the next step.
Step 4: Add the Parmesan and Toss
Turn off the heat and toss the cooked pasta in the sauce. Add the freshly grated Parmesan cheese gradually, sprinkling it evenly across the top of the pasta in a thin layer.
Toss with tongs after each addition to help the cheese melt smoothly into the sauce.
Add the cheese in batches. Dumping it all in at once can cause clumping. A thin, even layer melts more smoothly. You can also grate the cheese directly over the pasta with a microplane, tossing as you go, which makes it almost impossible to clump.
If the sauce feels too thick, add a few splashes of warm milk and toss until you reach the consistency you like.
For an extra creamy sauce, stir in a couple ounces of softened cream cheese before adding the Parmesan. It adds richness and helps the sauce stay silky.
Garnish with fresh parsley and serve right away. This pasta is best enjoyed fresh while the sauce is warm and smooth.
What to Serve with Garlic Parmesan Pasta
This pasta works beautifully as a side dish alongside chicken, shrimp, or a simple salad.
Protein pairings:
- Crispy Baked Chicken Thighs
- Creamy Baked Chicken
- Chicken Piccata
- BBQ Ranch Grilled Chicken
- Spicy Garlic Shrimp
- Shrimp Scampi
Round out the meal with a green side like Roasted Asparagus, Roasted Broccoli, or Roasted Vegetables.
Add some Cheesy Garlic Bread and a Caesar Salad or Copycat Olive Garden Salad for a complete spread.
Want to make it a main dish? Add some protein directly to the pasta. Brown diced chicken breast in the skillet first, set it aside, then proceed with the recipe. Add the cooked chicken back in when you toss in the Parmesan. Sautéed shrimp is another great option. You can also stir in some fresh spinach during the last few minutes of cooking for added color and nutrition.
Storage Tips
Storage and Reheating
Storage: Let the pasta cool, then store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.
Reheating: Stovetop reheating gives the best results. Add a splash of milk to the skillet and warm the pasta over medium-low heat, stirring gently until the sauce comes back together. You can use the microwave in a pinch, but the stovetop method keeps the sauce smoother and creamier.
Freezing is not recommended for this recipe. Cream-based pasta sauces tend to separate and become grainy when thawed.
Frequently Asked Questions
Can I add chicken or shrimp to this pasta?
Absolutely. For chicken, dice boneless breast into bite-sized pieces and brown it in the skillet with a little olive oil and seasoning before you start the garlic. Set the cooked chicken aside, then continue with the recipe. Add it back when you toss in the Parmesan. For shrimp, cook it separately in butter and garlic, then add it on top when serving so it doesn’t overcook.
Can I use a different type of pasta?
Yes. Linguine and fettuccine are the best fit because the long, flat noodles catch the creamy sauce beautifully. Spaghetti works too. Short pastas like rotini or penne will also work, but you may need to adjust the cooking time based on the shape. Check the package directions and start testing a couple minutes early.
How do I keep garlic Parmesan sauce from getting grainy?
The most common cause is pre-grated or pre-shredded Parmesan, which is coated with starch that prevents smooth melting. Always grate fresh cheese off the block. Also, make sure to remove the pan from the heat before adding the cheese, and add it gradually in thin layers, tossing between each addition. Rushing this step is the fastest way to end up with clumps.
More Easy Pasta Recipes
- One Pan Caprese Pasta
- One Pot Chicken Alfredo
- Lemon Butter Pasta
- Creamy Cajun Chicken Pasta
- Garlic Parmesan Broccoli Pasta
One Pan Garlic Parmesan Pasta
Ingredients
- 1 tablespoon olive oil
- 2 tablespoons minced garlic (about 3-4 cloves)
- 2 tablespoons butter
- 8 ounces uncooked linguine noodles
- 2 cups low-sodium chicken broth
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup warmed milk/cream (see notes for ratio options)
- 1/2 cup fresh shredded Parmesan cheese (off the block)
- 1 tablespoon fresh minced parsley for garnish
Instructions
- Gently warm the milk and cream in the microwave for about a minute. Set aside.
- In a 12-inch skillet over medium-high heat, heat olive oil and add garlic. Stir and cook until garlic becomes fragrant and just starts to turn golden, about 1 minute. Watch it closely as garlic burns quickly.
- Add pasta, salt, pepper, butter, chicken broth, and warmed milk/cream to the skillet. Stir to combine and bring to a boil. Use tongs to toss the long noodles so they cook evenly.
- Reduce heat to medium-low, cover, and simmer for 15 to 20 minutes or until pasta is tender. Alternatively, cook uncovered over slightly higher heat, stirring often, for about 10 minutes for a quicker cook.
- Remove from heat. Gradually sprinkle Parmesan cheese evenly over the pasta in a thin layer, tossing with tongs after each addition until the cheese is melted and the sauce is smooth and creamy.
- Garnish with fresh minced parsley. Serve immediately.
Notes
- Cheese: Always use freshly grated Parmesan off the block. Pre-grated cheese contains anti-caking agents that prevent smooth melting and will leave you with a grainy sauce. A microplane or the fine side of a box grater works best.
- Milk/cream ratio: Use any combination of milk and cream. Half nonfat milk and half heavy cream is a great balance. All cream makes it richer; all milk keeps it lighter. Warm the dairy for 30 seconds in the microwave before adding.
- Sauce too thick? Add a few splashes of warm milk at a time and toss until desired consistency is reached.
- Sauce too thin? Let it simmer uncovered for another minute or two. The sauce will also thicken as it cools slightly.
- For extra creaminess: Stir in a couple ounces of softened, full-fat cream cheese before adding the Parmesan.
- Pasta options: Linguine and fettuccine work best, but any pasta shape will work. Adjust cooking time based on the pasta chosen.
- Doubling the recipe: This recipe serves 4 as a side dish and can be doubled to serve 4 as a main. Double all ingredients, but only increase cooking time by a few minutes. Use a larger skillet or pot to give the pasta room to cook evenly.
- Adding protein: Brown diced chicken in the skillet first, set aside, then proceed with the recipe. Add cooked chicken back when tossing in the Parmesan. Sautéed shrimp also works well.
- Storage: Store in an airtight container in the refrigerator for 3 to 4 days. Reheat on the stovetop over medium-low heat with a splash of milk.
- Freezing: Not recommended. Cream-based sauces tend to separate when frozen and thawed.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
I am going to add shrimp to it 🙂
That’s a great idea!
Love love love this recipe. Thanks so much for sharing. I make this all the time and my daughter loves it. So easy and quick. I use almond milk. Going to try adding chicken and broccoli next time.
can I cook this a day in advance and serve it cold or at room temperature? I want to serve it to a very large crowd?
I don’t think it would be that great cold.
Loved this! Tasted greats so flexible with add-ins! (Chicken (woot woot!), broccoli, etc)
This recipe is delicious. I cooked boneless skinless chicken breast in the pot first then added fresh broccoli florets after the noodles came to a boil.
Thank you for the great recipe!!
This was so easy and delicious! I followed exact except I fried up some Pancetta and crumbled over the top.
Question – for the Parmesan cheese- do you grate from a block or just the sprinkle kind ?
You could use either, and I have. However grating from the block is so much better!
My son and I love this dish!! Any ideas on how to adjust the recipe to use homemade noodles? I know they use much less cook time, and I wouldn’t want the dish to be have too much liquid. Thanks!
Sorry I haven’t tried it with homemade pasta. But let me know how it works out if you do!
Did you try this with homemade noodles? I’m wondering the same thing. I plan to add the noodles a few minutes before I’m ready for the dish, but not sure about liquid adjustments.
I made this dish, as we are in a 5th wheel for a month, and anything easy sounds wonderful. The thought of making pasta without boiling, straining, and into yet another dish, etc, was something i could not pass up. i did it as it was written, plus threw in a few fresh green beans before i put in the pasta, and then chopped up some left over meat balls, cuz i had them, and was looking for a one meal dish. Wonderful as written, plus i can see the option for lots of variations. Thanks for a recipe i will use over and over…best, Danie
This has become my go-to for chicken fettuccini….yes, I add chicken every time. We love it….thank you so much for sharing!
I just made this for dinner at the last minute for the first time. It was amazingly good! I used campanelle shaped pasta since that’s what I owned and boiled it for 13 minutes and threw in a small amount of dried parsley. I also used lactose-free 2% milk. Wow, was it good! This is going to become a staple in my house. I’m so excited I found this recipe on Pinterest. My ultra picky 11 year old ate literally one noodle as a taste and even admitted to liking it which is a big deal. This is something I always have the ingredients for too. Thank you!
I LOVE this recipe! I’ve made it about a dozen times now, always turns out great! I’ll make it as is or with chicken or shrimp or mushrooms! It’s become a fast favorite!
The first time I made this recipe I followed it exactly except I used linguine noodles instead of fettuccine. I was a little unsatisfied because the noodles were kind of mushy and all stuck together. This time, I reduced the broth to 1 1/2 cups and reduced the cooking time to 15 minutes. It was perfect! So, if you are using smaller noodles such as linguine or spaghetti you will want to reduce the liquid and the cooking time. The noodles were tender but still firm and the sauce clung to the noodles.
You can also mix up this recipe by adding whatever veggies you want to the pan when you simmer it. I added in minced onion with the garlic, and threw in some asparagus I had in my fridge when I added the noodles. It added a wonderful depth of flavor and variety of texture.
I made this tonight. We added some shredded rotisserie chicken we had! Do you know what the calorie count is on this recipe? Thanks!!!
in the first part of the instructions you say to cover while cooking but in the second part you don’t mention it. Do you cover it while cooking? Excited to try this! Thanks!
Both parts says to cover and simmer
I just made this tonight and it is delicious. It definitely does not need cream. I used 1% milk and it tasted like it was made with heavy cream. Yum. It was perfect comfort food for a cold, cold winter day.
Would you add raw chicken to this recipe? If so, when? Before the garlic? Or after? Want to make this tonight for my family. Can’t wait to try something different!
Definitely cook the chicken before adding it to the pasta. I haven’t tried it, but you could probably do it similar to the way other one pans on the site are cooked.
I made this tonight, but i tweaked it a little. i used half & half in place of milk, browned two cut up boneless skinless chicken breasts before the garlic and when it came to simmering i added a bag of frozen broccoli florets
I’m glad you left this comment! I was wondering a out adding chicken as well. Making this tonight for the first time.
Raw chicken tends to leave behind the coagulated blood. Also, any juices that run out of the chicken or moisture from frozen veggies should be take into account. It might just be several tablespoons, but you’ll want to make the adjustment as not not to overcook waiting for the thickening. Also, the browning of the chicken is both delish and pleasing to the eye. And since you’ll be adding it to the pasta, you don’t need to cook it quite all the way through(unless adding it the VERY end.) Tenders cut into pieces is quick and easy. Plus the yummy bits it leaves behind will add flavor one the liquid deglazrs the pan. Good luck fellow foodies!
These are excellent tips, thank you!!
What can I substitute for the chicken broth to make this a vegetarian dish?
I imagine vegetable broth would work well. Or you could simply use water; just be sure to add salt.
I used Better Than Bouillon Vegetable base which you mix with water to make a vegetable broth. it turned out great! I thought it was even better than when I made it with chicken broth.
Better than bouillon is the best! I use the chicken and beef all the time
We had this for dinner tonight and my oh my was it easy, delicious, and quick ! My husband and daughter absoTOOTly loved it ! :] Thank you for sharing this yummy goodness!
Being able to make dinner in one pan is such a huge help! This recipe looks delicious!
Love this recipe but does anyone know how many people this feeds? Thanks!
It should make around 4-5 servings.