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Creamy garlic parmesan pasta in a pot topped with parsley

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
Cook Time 20 minutes
Total Time 25 minutes
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.