Featuring al dente pasta smothered in a velvety, garlic-infused Parmesan sauce, with a hint of seasonings for the perfect bite, this one-pot garlic parmesan pasta is both simple and satisfying. The pasta is completely covered in the luscious sauce, promising you rich creamy flavours in every bite.
Taking less than 30 minutes from start to finish, this recipe is perfect for a quick weeknight dinner or when you’re looking for an easy meal with minimal effort. With just a single pot, you can enjoy a bowl of comfort that’s rich in flavour and easy on cleanup!
Table of contents
Why you’ll love this recipe
- One pot only – easy cooking and cleanup!
- Rich and garlicky – made with sautéed garlic, heavy cream, and parmesan cheese, the pasta sauce is perfectly cheesy, silky, and satisfying.
- Ready in under 30 minutes – with minimal prep, simply throw everything into a single pot, let the pasta and sauce cook together, and you’ll have a cosy meal in no time!
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Ingredients for one-pot garlic parmesan pasta
- Pasta: Use any pasta of your choice.
- Garlic: Sautéing the garlic sets a flavourful base to infuse the dish with its essence.
- Heavy cream: Or half-and-half for a lighter version.
- Parmesan cheese: Use freshly grated Parmesan cheese for the best result.
- Butter: Adds richness and depth of flavour.
- Chicken stock: Or vegetable broth.
- Seasonings: The Parmesan cheese and chicken stock already add savoury flavours to the dish so just a minimal amount of seasonings will do. I added a pinch of dried oregano, red pepper flakes for a spicy kick, and ground black pepper to enhance the flavours.
- Parsley: Optional for garnish.
How to make one-pot garlic parmesan pasta
- Sauté the garlic: In a deep frying pan, heat some oil over medium-high heat, and sauté the minced garlic until fragrant. Melt the butter and give it a stir.
- Cook the pasta: Pour in chicken stock, a pinch of oregano and red pepper flakes, then add in uncooked pasta. Bring it to boil, then reduce heat to a simmer and cook for 8-10 minutes, stirring occasionally.
- Finish with cream and cheese: Reduce the heat to low. Stir in heavy cream and Parmesan cheese until melted. If too thick, add a splash of water/milk. Season with salt/pepper to taste.
- Serve: Garnish with extra red pepper flakes, chopped parsley, and Parmesan cheese.
Success tips on making garlic parmesan pasta
Sauté the garlic before adding other ingredients.
This is a game-changer for the flavour development of the dish. Sautéing the garlic in the first step forms the flavour foundation and releases its flavour, enhancing the richness and depth of flavour for the entire dish.
Cook the pasta al dente.
You want the pasta to have some chew instead of getting mushy! I cooked the dish for about 8-10 minutes in total (or 2 minutes less than the package instructions recommend), as it’ll continue to soften in residual heat.
Stir in cream and cheese over low heat.
Once the pasta is cooked and most of the broth is absorbed, reduce heat to low and stir in heavy cream and Parmesan cheese. Be sure to warm gently and do not boil vigorously, or cream may separate.
Taste and adjust.
Since the chicken stock and Parmesan cheese are already quite salty, you might not need any extra salt to enhance the flavours. Do a taste test at the last step and adjust to suit your preferences.
Popular substitutions & additions
- Add in protein: This pasta dish is incredibly versatile and goes well with any meats, such as chicken, shrimps, bacon bits, etc. For a vegetarian version, you can add in mushrooms or spinach.
- Choose your own seasonings: You can literally use any seasonings you have in stock at home, such as Italian seasonings, dried oregano or basil.
- Use half-and-half instead of just heavy cream for a lighter version.
- Finish with a squeeze of lemon juice or a splash of white wine during cooking to add acidity and brightness
Can I use store-bought grated Parmesan?
Yes, while you can use pre-grated Parmesan cheese, be aware that it could make the sauce grainier and less smooth. Use freshly grated Parmesan cheese for the best quality of the dish!
How to store leftovers?
Store the leftover pasta in an airtight container for up to 3 days in the refrigerator. Reheat gently with extra liquid (milk, cream, water, or chicken stock).
Rich, creamy, and cheesy, this one-pot garlic parmesan pasta recipe delivers an irresistible dish that gives you moments of bliss. With minimal prep yet bursting in savoury goodness, this recipe is perfect for busy nights or when you’re craving a cosy night in.
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One-Pot Garlic Parmesan Pasta
Ingredients
- 170 g pasta
- 500 ml chicken stock
- 2 cloves garlic minced
- 1 tbsp unsalted butter
- ½ tsp dried oregano (or Italian seasoning)
- ½ tsp red pepper flakes (optional)
- ½ cup (120ml) heavy cream (or half-and-half for a lighter version)
- ¼ cup (25g) grated Parmesan cheese plus extra for serving
- Salt/black pepper to taste
- Chopped parsley for garnish
Instructions
- Sauté the garlic: In a deep frying pan, heat some oil over medium-high heat, and sauté the minced garlic until fragrant. Melt the butter and give it a stir.
- Cook the pasta: Pour in chicken stock, a pinch of dried oregano and red pepper flakes, then add in uncooked pasta. Bring it to boil, then reduce heat to a simmer and cook for 8-10 minutes, stirring occasionally.
- Finish with cream and cheese: Reduce the heat to low. Stir in heavy cream and Parmesan cheese until melted. If too thick, add a splash of water/milk. Season with salt/pepper to taste.
- Serve: Garnish with extra red pepper flakes, chopped parsley, and Parmesan cheese.