One-Pot Creamy Garlic Parmesan Pasta

In this one-pot pasta, the noodles cook right in a mix of broth and milk with garlic, and the starch they release thickens it into a creamy Parmesan sauce. Nothing gets drained.

It’s made from pantry and fridge staples, with no cream. Half a pound of pasta feeds four as a main or six as a side.

One pot, 25 minutes.

Ingredients and Swaps

• Pasta: Short shapes like penne, rotini or bowties.
• Broth and milk: The cooking liquid that becomes the sauce. Chicken or vegetable broth.
• Garlic and butter: The flavor base.
• Parmesan: Freshly grated melts best.
• Italian seasoning: Optional.

Tips for One-Pot Creamy Pasta

• Stir often. Pasta sticks to the bottom when it cooks in a small amount of liquid.
• Keep it at a gentle simmer. A hard boil can scorch the milk.
• Watch the liquid. If it’s absorbed before the pasta is tender, add a splash of broth.
• Add the cheese off the heat. It melts smoothly.
• Let it stand. The sauce thickens in a few minutes.

Prices are from Walmart’s and ALDI’s websites for stores in Columbus, Ohio, checked in October 2026. Ohio’s grocery prices are within about 1% of the national average, so you may pay more or less depending on where you live, and prices change often. Here’s how we price our recipes.

Cost: Ingredients – $2.95 from Walmart, $2.66 from ALDI · Per Serving – $0.66 to $0.74

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One-Pot Creamy Garlic Parmesan Pasta

Pasta cooked right in a garlicky broth and milk until creamy, then finished with plenty of Parmesan. One pot, pantry staples, and about 25 minutes.

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Italian

Ingredients Method Notes

Ingredients

  

• 2 tablespoons butter
• 4 cloves garlic minced
• 2 cups low-sodium chicken or vegetable broth
• 1½ cups milk
• 8 ounces short pasta penne, rotini, or bowties
• ½ teaspoon Italian seasoning
• ¾ cup grated Parmesan cheese
• Salt and black pepper to taste
• 1 tablespoon fresh parsley chopped, optional

Method

 

1. Melt the butter in a large pot or deep skillet over medium heat. Add the garlic and cook 1 minute, until fragrant.
2. Add the broth, milk, and Italian seasoning and bring to a simmer.
3. Stir in the pasta. Simmer uncovered, stirring often, for 12–15 minutes, until the pasta is tender and the liquid has thickened into a sauce.
4. Remove from the heat and stir in the Parmesan until melted and creamy. Add a splash of milk if it’s too thick.
5. Season with salt and pepper, sprinkle with parsley, and serve.

Notes

• Stir often so the pasta doesn’t stick to the bottom.
• Add a cup of frozen peas or broccoli in the last 3 minutes.
• Stir in rotisserie chicken for extra protein.
• Use gluten-free pasta; cooking time may vary.

Add-Ins

Add a cup of frozen peas or broccoli for the last 3 minutes, or stir in rotisserie chicken at the end. For a version with chicken cooked in, see One-Pot Chicken Alfredo Skillet.

Storage and Reheating

• Refrigerate leftovers for up to 3 days.
• Reheat with a splash of milk to bring back the creaminess.
• Freezing isn’t recommended.

One-Pot Pasta Questions

Can I use long pasta?

Yes. Break spaghetti or fettuccine in half and stir often in the first few minutes.

Can I use water in place of broth?

Yes. Add ½ teaspoon of salt to make up for the missing seasoning.