One Pot Creamy Garlic Pasta

Nisrine Idrissii

One Pot Creamy Garlic Pasta

A quick and comforting one-pot pasta dish where tender noodles cook directly in a rich, garlicky cream sauce. Silky, cheesy, and full of flavor with minimal cleanup, perfect for busy weeknights.

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Prep Time 19

Total Time 30

Servings: 4 servings

Course: Main Course

Calories: 520

Ingredients Equipment Method Notes

Ingredients

2 tbsp unsalted butter
1 tbsp olive oil
6 garlic cloves minced
3 cups chicken broth or vegetable broth
1 ½ cups whole milk or heavy cream
8 oz thin pasta fettuccine, spaghetti, or angel hair
½ tsp salt
¼ tsp black pepper
½ cup freshly grated Parmesan cheese + extra for serving
2 tbsp chopped fresh parsley
Optional: pinch of red pepper flakes

Equipment

1 large deep skillet or Dutch oven (at least 12-inch / 3-4 quart capacity)
Wooden spoon or silicone spatula (for stirring)
Measuring cups and spoons
Sharp knife and cutting board (for garlic and herbs)
Tongs (optional, for submerging long pasta)

Method

Heat butter and olive oil in a large skillet over medium heat.
Add minced garlic and cook until fragrant (30-60 seconds). Do not brown.
Pour in broth and milk/cream. Season with salt and pepper. Bring to a simmer.
Add pasta and stir to submerge. Reduce heat to medium-low.
Cook 8-12 minutes, stirring occasionally. Add extra liquid if needed.
Remove from heat. Stir in Parmesan until melted and creamy.
Garnish with parsley and serve immediately with extra cheese.

Notes

Use vegetable broth for a vegetarian version.
For richer sauce, swap half the milk with heavy cream or add 2 tbsp cream cheese.
For a lighter version, use low-fat milk (sauce will be slightly less creamy).
Serve immediately for the best silky texture.
Gluten-free pasta works but may need ¼–½ cup extra liquid.
Add baby spinach or frozen peas in the last 2 minutes for color and nutrition.
Lemon zest brightens the flavors nicely.
Pairs well with a green salad or garlic bread.