One Pan Garlic Parmesan Pasta
This creamy Garlic Parmesan Pasta is made in one pot and ready in just 20 minutes. Tender noodles simmer in a light garlic and Parmesan sauce for an easy side dish or simple weeknight main.
Servings: 4 servings
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
Calories: 386kcal | Carbohydrates: 49g | Protein: 17g | Fat: 14g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 606mg | Potassium: 354mg | Fiber: 2g | Sugar: 5g | Vitamin A: 399IU | Vitamin C: 1mg | Calcium: 249mg | Iron: 1mg
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