One-Pot Creamy Garlic Pasta
Warm, cozy, and comforting one-pot pasta with rich garlic flavor, creamy sauce, and tender pasta cooked effortlessly for busy weeknights or casual lunches.
Equipment
- Large Skillet or Dutch Oven
Ingredients
For the One-Pot Creamy Garlic Pasta
- 1-2 tbsp olive oil good quality
- 6 cloves garlic finely minced
- pinch red pepper flakes just a tiny kick
- 1.5 cups small-shaped pasta elbow macaroni, small shells, or penne
- 1.5-2 cups low-sodium chicken broth
- 1 cup heavy cream
- 2 tbsp unsalted butter
- 1/3 cup Parmesan cheese freshly grated, plus extra for serving
- salt and freshly ground black pepper to taste
- fresh parsley chopped, for garnish
Instructions
- Step 1: Place a large skillet or Dutch oven over medium-low heat. Add olive oil and warm gently until fragrant, not smoking.
- Step 2: Add finely minced garlic and a pinch of red pepper flakes. Stir constantly for 1-2 minutes until garlic is fragrant and lightly golden. Be careful not to burn.
- Step 3: Add dry pasta to the pan. Stir to coat in garlicky oil. Toast for 1-2 minutes, stirring often to add a subtle nutty flavor.
- Step 4: Pour in 1½ cups chicken broth and bring to a gentle simmer over low heat. Stir every few minutes to cook pasta evenly and prevent sticking. Add remaining broth gradually if liquid evaporates before pasta is tender.
- Step 5: When pasta is nearly al dente and some broth remains, pour in heavy cream. Stir and simmer 2-3 minutes until sauce thickens and pasta finishes cooking.
- Step 6: Remove from heat. Stir in butter and freshly grated Parmesan cheese until silky and rich. Season with salt and freshly ground black pepper to taste.
- Step 7: Garnish with chopped fresh parsley and extra Parmesan if desired. Serve immediately warm and creamy.
Notes
Substitute half-and-half or whole milk for a lighter sauce. Add veggies like spinach or mushrooms for extra nutrition. Store leftovers in an airtight container in the fridge for 3-4 days and reheat gently with added broth or cream if needed.