One-Pot Garlic Parmesan Pasta
This Garlic Parmesan Pasta is the ultimate creamy, one-pot wonder. In just 20 minutes, angel hair pasta is simmered directly in a buttery garlic cream sauce and finished with freshly grated Parmesan for an ultra-silky finish. It's easy, satisfying, and family-friendly—great for busy nights or when you want comforting flavors with minimal effort.
Equipment
- 1 Large Skillet or Sauté Pan – For cooking pasta and sauce in one pot.
- 1 Garlic Press or Knife – For mincing fresh garlic cloves.
- 1 Grater or Microplane – To finely shred fresh Parmesan cheese.
- 1 Set of Kitchen Tongs – To stir and serve pasta easily.
- 1 Measuring Cup Set – For accurate measurement of liquids and cheese.
Ingredients
- 8 ounces angel hair pasta
- 2 tablespoons butter for sautéing
- 1 tablespoon butter for finishing the pasta
- 4 cloves garlic finely minced
- 2 cups chicken broth preferably low sodium
- 1 cup whole milk or 2% milk as an alternative
- ½ cup Parmesan cheese freshly grated
- Fresh parsley chopped, for garnish
Optional Seasoning Blend (recommended for depth of flavor):
- ¼ teaspoon onion powder
- ¼ teaspoon dried oregano
- ¼ teaspoon dried thyme
- ¼ teaspoon dried parsley
- ¼ teaspoon black pepper
Instructions
- Prep Your Ingredients: Before you begin cooking, mince the garlic and finely grate the Parmesan cheese. Let the cheese sit at room temperature for 10 minutes so it blends smoothly into the sauce later.
- Sauté the Garlic: In a large skillet over medium heat, melt 2 tablespoons of butter. Add the minced garlic and sauté for 1 to 2 minutes, stirring gently until fragrant but not browned. This creates the base flavor for the entire dish.
- Build the Creamy Broth: Pour in the chicken broth, then sprinkle in the optional seasoning blend if using. Gradually whisk in the milk, stirring constantly to combine. Increase heat to bring the mixture to a gentle boil. This is crucial to ensure the pasta cooks evenly.
- Cook the Angel Hair Pasta: Once the liquid is boiling, gently place the angel hair pasta into the skillet. Break the strands in half if needed to fit, or gradually fold the noodles into the liquid as they soften using tongs. Let the pasta simmer uncovered for 4 to 5 minutes, stirring occasionally to prevent sticking or clumping. Avoid overcooking—the pasta should be just tender.
- Finish with Butter and Cheese: Lower the heat to the lowest setting. Add the remaining 1 tablespoon of butter and toss the pasta gently. Now, slowly sprinkle in the grated Parmesan, stirring continuously to create a smooth and creamy sauce. Turn off the heat during this step to prevent the cheese from curdling.
- Let It Thicken and Serve: The sauce may seem thin at first, but it will thicken as it rests. Allow the pasta to sit for 2 to 3 minutes off heat before serving. Garnish with a sprinkle of fresh parsley and serve immediately with a side of garlic bread or your favorite protein.
Notes
- Don’t Overcook the Pasta: Angel hair pasta cooks very quickly—watch it closely and follow the package time to avoid mushiness.
- Grate Cheese Fresh: Use a block of Parmesan and grate it yourself. Pre-shredded cheese doesn’t melt as smoothly and can cause a gritty sauce.
- Avoid High Heat When Adding Cheese: If the sauce is too hot, the cheese may separate and cause graininess. Always reduce the heat or turn it off first.
- Customizable Protein Additions: Feel free to toss in grilled chicken, shrimp, or even mushrooms to make it more filling.
- Pasta Absorbs Sauce Over Time: If making ahead, reserve a bit of warm milk or broth to loosen up the sauce when reheating.
- Use Half and Half for Richer Flavor: For a creamier version, you can swap out milk with half and half, though the sauce may be slightly thicker.
