One-Pot Garlic Parmesan Pasta

One-Pot Garlic Parmesan Pasta

Hey there, friend! If you’re looking for a dish that’s creamy, garlicky, and downright irresistible, you’ve come to the right place.

This One-Pot Garlic Parmesan Pasta is the ultimate weeknight hero—quick, easy, and packed with flavor.

Imagine tender pasta coated in a velvety Parmesan sauce, infused with the rich aroma of garlic, and finished with a sprinkle of fresh herbs.

It’s comfort food at its finest, and the best part? You only need one pot to make it happen.

How to Make It

Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.

1. Sauté the Garlic
Heat olive oil in a large pot over medium heat. Add minced garlic and let it sizzle gently until it becomes fragrant and turns a light golden color. This step is crucial for building the base flavor of the dish, so keep an eye on the garlic to ensure it doesn’t burn. Stir occasionally to evenly toast the garlic and infuse the oil with its rich aroma.

2. Cook the Pasta
Pour in your choice of broth (chicken or vegetable) and bring it to a rolling boil. Add the pasta and let it cook in the broth, stirring occasionally to prevent sticking. The pasta will absorb the flavorful liquid as it cooks, becoming tender and infused with garlicky goodness. Keep an eye on the pot to ensure the pasta doesn’t overcook—you want it al dente with just a bit of bite.

3. Create the Creamy Sauce
Once the pasta is cooked and most of the liquid has been absorbed, reduce the heat to low. Stir in heavy cream and freshly grated Parmesan cheese, allowing the cheese to melt slowly into the sauce. The combination of cream and Parmesan will create a rich, velvety texture that coats the pasta beautifully. Season with salt and pepper to taste, and continue stirring until the sauce is smooth and glossy.

4. Garnish and Serve
Remove the pot from the heat and give the pasta a final stir to ensure everything is well combined. Finish with a generous sprinkle of freshly chopped parsley and an extra dusting of Parmesan cheese for added flavor and a pop of color. Serve immediately while the pasta is hot and the sauce is at its creamiest.

Pro Tips

• Use freshly grated Parmesan for the best flavor and texture—pre-grated cheese won’t melt as smoothly.
• If the sauce thickens too much, add a splash of broth or cream to loosen it up.
• For a kick of heat, add a pinch of red pepper flakes with the garlic.

Storage

• Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheat on the stovetop with a splash of broth or cream to restore the creamy texture.
• This dish is best enjoyed fresh and doesn’t freeze well due to the dairy content.