Description
A cozy, quick, and flavorful dinner, this One-Pot Creamy Garlic Pasta combines tender pasta cooked directly in a garlicky broth, then finished with cream, Parmesan, and fresh herbs for a rich, restaurant-quality meal with minimal cleanup.
Ingredients
8 oz (½ pound) pasta (linguine, fettuccine, penne, or similar)
4–6 fresh garlic cloves, minced
2 Tbsp unsalted butter (or half butter, half olive oil)
3 cups chicken or vegetable broth/stock
¾ cup heavy cream (or half-and-half)
1 cup freshly grated Parmesan cheese
Salt and black pepper, to taste
Fresh parsley or dried herbs, for garnish (optional)
Optional add-ins: spinach, mushrooms, peas, grilled chicken, shrimp, tofu, red pepper flakes, lemon zest
Instructions
Mince garlic, grate Parmesan, and chop parsley if using. Measure out broth and cream.
Melt butter in a large deep skillet or pot over medium heat. Add minced garlic and sauté for 1–2 minutes until fragrant but not browned.
Pour in broth, season lightly with salt and pepper, and bring to a simmer.
Add dry pasta directly to the simmering liquid. Stir occasionally to prevent sticking and ensure even cooking. Adjust the liquid so the pasta is almost submerged.
Cook until pasta is al dente and much of the liquid is absorbed (about 10–12 minutes).
Reduce the heat to low. Stir in heavy cream and Parmesan cheese until melted and creamy.
Taste and adjust seasoning. Garnish with parsley or herbs. Add optional proteins or vegetables if desired, then serve hot.
Notes
Use freshly grated Parmesan for the smoothest sauce.
Stir gently after adding cream and cheese to avoid a grainy texture.
For a lighter version, use milk or half-and-half instead of cream.
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently with a splash of milk or broth.
Freezing is possible, but it may slightly change the sauce texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: One-Pot Cooking
- Cuisine: American/Italian-Inspired