One Pot Creamy Garlic Parmesan Pasta
Dry pasta simmers in milk and broth with butter and garlic until it makes its own creamy sauce, finished with Parmesan.
Ingredients
Main Ingredients
- 8 oz dry pasta, such as linguine, fettuccine or penne
- 2 tbsp butter
- 4 cloves garlic minced
- 2 cup whole milk
- 1 ½ cup low-sodium chicken broth
- ¾ cup freshly grated Parmesan cheese
- ½ tsp salt
- ½ tsp black pepper
- fresh parsley chopped, for garnish, optional
Instructions
Cooking
- Melt the butter in a large, deep skillet or wide pot over medium heat.
- Add the garlic and cook for one to two minutes, until fragrant.
- Pour in the milk and broth, add the dry pasta, salt and pepper, press the pasta under the liquid and bring to a gentle boil.
- Reduce the heat to medium-low and simmer, stirring often, for 15 to 20 minutes, until the pasta is tender and the sauce has thickened.
- Remove from the heat and stir in the Parmesan until melted. Loosen with a splash of warm milk if needed and garnish with parsley.
Notes
Stir often so the pasta does not stick and scorch. Use freshly grated Parmesan for the smoothest sauce. Add a splash of milk when reheating. Leftovers keep about three days in the refrigerator. Nutrition is an estimate.