One Pot Garlic Parmesan Pasta Recipe
I absolutely love this recipe because it combines the creamy, comforting goodness of a classic Alfredo with the robust flavor kick from freshly minced garlic and Italian seasoning—it’s like a hug for my taste buds! Plus, it’s super quick and easy to whip up, making it perfect for those busy weeknights when I want something delicious without spending hours in the kitchen.
I adore how One Pot Garlic Parmesan Pasta unites simplicity with indulgence. The creamy melding of milk and heavy cream beautifully complements the deep flavor of Parmesan cheese.
Italian seasoning and freshly ground black pepper add even more taste dimension, and the freshly chopped parsley? That’s just our way of saying, “You can finish this pasta however you want!”
Ingredients
Fettuccine Pasta:
It is plentiful in carbohydrates for energy, forming the very foundation of the dish.
Unsalted Butter:
The item being described has richness and depth, along with a velvety smooth texture.
Garlic:
Delivers potent taste, fragrant non-flavors, and good-for-your-heart qualities.
Chicken Broth:
Amplifies umami, providing protein and nutrients.
Milk:
Creamy consistency, source of protein and calcium.
Heavy Cream:
Contributes to a creamy mouthfeel.
Parmesan Cheese:
The flavor is nutty, the umami is rich, and it is a protein source.
Italian Seasoning:
Herbs blended to provide aroma and flavor.
Salt and Pepper:
Crucial for boosting and equalizing tastes.
Parsley:
Gives the plate a handsome burst of color and a not-so-shy flavor.
Ingredient Quantities
- 8 oz fettuccine pasta
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- 2 cups chicken broth
- 1 cup milk
- 1/2 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and freshly ground black pepper, to taste
- Chopped fresh parsley, for garnish (optional)
Instructions
1. In a large saucepan or frying pan, melt the unsalted butter over medium heat.
2. Sauté the minced garlic until fragrant, about 1 to 2 minutes.
3. Add the chicken broth, milk, and heavy cream. Stir to mix thoroughly.
4. Ensure that the fettuccine pasta is completely covered in water when you add it to the pot.
5. Add the Italian seasoning and season with salt and freshly ground black pepper.
6. Bring the combination to a boil, then turn the heat down to a simmer. Cook, stirring now and then, until the pasta is tender and the liquid has reduced, which should take about 15 to 20 minutes.
7. When the pasta is done cooking, take the pot off the burner.
8. Add the finely shredded Parmesan cheese to the sauce and stir it in until the sauce is creamy and the cheese has melted completely.
9. If additional seasoning is needed, adjust it with more salt and pepper.
10. If you wish, you can serve this dish with some chopped fresh parsley on top for garnish. You can serve it right away; there’s no waiting necessary.
Equipment Needed
1. Large saucepan or frying pan
2. Wooden spoon or spatula
3. Measuring cups
4. Measuring spoons
5. Grater (for Parmesan cheese)
6. Chef’s knife (for mincing garlic and chopping parsley, if using)
7. Cutting board
8. Ladle (optional, for serving)
FAQ
- Can I use a different type of pasta?You can indeed replace fettuccine with spaghetti, linguine, or any pasta you prefer.
- Is there a substitute for heavy cream?Half-and-half or even additional milk can be used as a lighter substitute; however, the sauce will be less creamy.
- Can I add protein to this dish?Definitely! This pasta can be complemented splendidly by grilled chicken, shrimp, or cooked bacon.
- How can I make this dish vegetarian?Use vegetable broth in place of chicken broth to create a dish that’s friendly to vegetarians.
- What other cheeses work well in this recipe?Although Parmesan is what one usually uses, you could also opt for Pecorino Romano for a more robust flavor or use a medley of both.
- How do I store leftovers?Keep in an airtight container in the refrigerator for a maximum of 3 days. Warm up with a splash of milk to bring back the creaminess and enjoy.
- Can I make this dish gluten-free?Indeed, all you have to do is utilize gluten-free pasta. Then verify that all other components are certified gluten-free.
Substitutions and Variations
You can use linguine or spaghetti instead of fettuccine pasta.
You can use regular salted butter in place of unsalted butter. Just decrease the added salt to compensate for what is in the salted butter.
For a vegetarian alternative, use vegetable broth instead of chicken broth.
For a dairy-free option, substitute milk using almond or soy milk. Remember that this may slightly alter the creaminess factor.
You can use Pecorino Romano instead of fresh Parmesan cheese, but you must scale back a little on it because it’s much stronger.
Pro Tips
1. Use Fresh Parmesan: For the best flavor and creaminess, use freshly grated Parmesan cheese rather than pre-grated varieties. Freshly grated cheese melts better and adds more authentic flavor to your sauce.
2. Prevent Clumping: To ensure the Parmesan cheese melts smoothly into the sauce, remove the pan from the heat before adding the cheese. Stir continuously as you add the cheese to prevent clumping.
3. Optimize Texture: If the sauce is too thick after the pasta is cooked, you can adjust the consistency by adding a bit more milk or chicken broth gradually until the desired creaminess is achieved.
4. Pasta Cooking Tip: Stir the pasta occasionally while it’s cooking to prevent it from sticking together. Also, ensure it’s fully submerged in the liquid for even cooking.
5. Flavor Boost: Consider enhancing the flavor by adding a pinch of nutmeg to the sauce. Nutmeg pairs well with creamy sauces and adds a subtle depth of flavor.
One Pot Garlic Parmesan Pasta Recipe
My favorite One Pot Garlic Parmesan Pasta Recipe
Equipment Needed:
1. Large saucepan or frying pan
2. Wooden spoon or spatula
3. Measuring cups
4. Measuring spoons
5. Grater (for Parmesan cheese)
6. Chef’s knife (for mincing garlic and chopping parsley, if using)
7. Cutting board
8. Ladle (optional, for serving)
Ingredients:
- 8 oz fettuccine pasta
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- 2 cups chicken broth
- 1 cup milk
- 1/2 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and freshly ground black pepper, to taste
- Chopped fresh parsley, for garnish (optional)
Instructions:
1. In a large saucepan or frying pan, melt the unsalted butter over medium heat.
2. Sauté the minced garlic until fragrant, about 1 to 2 minutes.
3. Add the chicken broth, milk, and heavy cream. Stir to mix thoroughly.
4. Ensure that the fettuccine pasta is completely covered in water when you add it to the pot.
5. Add the Italian seasoning and season with salt and freshly ground black pepper.
6. Bring the combination to a boil, then turn the heat down to a simmer. Cook, stirring now and then, until the pasta is tender and the liquid has reduced, which should take about 15 to 20 minutes.
7. When the pasta is done cooking, take the pot off the burner.
8. Add the finely shredded Parmesan cheese to the sauce and stir it in until the sauce is creamy and the cheese has melted completely.
9. If additional seasoning is needed, adjust it with more salt and pepper.
10. If you wish, you can serve this dish with some chopped fresh parsley on top for garnish. You can serve it right away; there’s no waiting necessary.