This is a creamy garlic Parmesan one pot pasta dish. We’re gonna cook this all in one pot, simple simple ingredients.
Why You’ll Love This
This came together in 15 minutes.
It’s so easy to make these one pot dishes, and they’re so easy to clean up. For another simple option, try our easy one-pan ground beef and rice.
You get the taste of that beautiful chicken stock. You get kind of the cream and the cheese that comes through. It doesn’t just taste like a creamy sauce. It’s its own unique, delicious dish, and you need to give this a try.
Ingredients
- pasta
- chicken stock of your choice
- onion
- garlic
- parm
- parsley
- heavy cream
- oil, olive oil
- white pepper
- black pepper
- salt
Instructions
- start by just putting a nice simple dice on this onion.
- If there is any bit of green inside that, I’m gonna just pull it out.
- just do this standard dice, cutting around the outside half, slicing through the insides, and then kind of making that dice downwards.
- get this garlic super thin.
- I’m gonna use a mandolin for that.
- get a little bit of oil, olive oil into a pan.
- throw those onion bits in their cold.
- throw that garlic in.
- mix that up nicely.
- Let that become nice and fragrant.
- Pour in a bunch of the stock.
- I’m gonna pour in about half of it.
- pour in my pasta. For another classic pasta dish, check out our easy homemade spaghetti marinara recipe.
- see where we’re sitting at liquid-wise, and then adjust from that point.
- pour in maybe another half a cup.
- put in a dash of cream, it’s about quarter of a cup.
- let this cook down and become a sauce.
- Keep it constantly moving.
- finely chop up some parsley. This herb is also a key ingredient in our baked salmon with garlic lemon parsley glaze.
- put a little into the sauce.
- have this chopped up on the side.
- start to move this around.
- throw in some parsley.
- let those flavors kind of develop by letting them get warm and kind of blended in with the sauce.
- start to add my parman.
- add in a good amount.
- keep adding that in, mix it.
- Keep adding that cheese until you get the consistency you’re looking for.
- Get in a little more parsley if you want.
- Salt it.
- taste it.
- make sure it’s not too salty.
- add in a little bit of white pepper here.
Cooking Tips
It’s not about perfection. We’re just cooking it home here.
Be smart, unlike me, use a guard. I didn’t cut myself, but always use a guard when you’re using a mandolin.
I like to put them in cold when I’m making a pasta dish like this.
The starch from the pasta will thicken up the sauce, so you don’t need a super high collagen gelatin content.
You wanna basically make it so it barely covers the pasta.
If you add too much, it won’t cook down, you’ll just have too much liquid left over.
Always good to have parsley for your pasta dishes.
You don’t want it sticking, you don’t want it to evaporate, and leave your pasta just exposed. Really wanna keep it moving.
You wanna really pay attention to this, because this isn’t just the water that you’re cooking in, and this will be the sauce.
Keep it moving. It’s the only way that your pasta will cook thoroughly. It’s the only downside with these one pot dishes.
I do not measure out my parm. You gotta do it by feel, look at how your sauce is reacting to the cheese you’re adding, and go from there.
If your sauce is too thick, you get a little more stock or add a little more water, whatever you’re feeling.
The stock and the parm will add plenty of salt for you. And then if you wanna get a little fancy, add in a little bit of white pepper here. That way you don’t get those little black bits, but if you just have black pepper, also totally fine, but this dish is inherently salty. So be very careful when you add salt that you’re not over seasoning this. The richness of the cheese also makes our creamy broccoli cheese soup incredibly comforting.
Serving Suggestions
Let’s plate this up and it’ll be good to go.
Throw it into a bowl.
top it with a little bit of extra parmesan cheese.
We’re gonna throw a little fresh parsley over the top.
You could grate on some pepper if you also want.
It’s its own unique, delicious dish, and you need to give this a try. Serve it with a side of homemade garlic bread with butter and parmesan for a complete meal.
Easy Creamy Garlic Parmesan One Pot Pasta Recipe
This incredibly easy and delicious one-pot pasta dish comes together in just 15 minutes, offering a rich, creamy garlic Parmesan sauce without the hassle of multiple pots. It’s a unique, flavorful experience with minimal cleanup.
- 1 tablespoon olive oil
- 1 medium onion, finely diced
- 4-6 cloves garlic, thinly sliced (use a mandolin if possible)
- 4 cups chicken stock (or vegetable stock for a vegetarian option), plus more if needed
- 12 ounces pasta (such as fettuccine, linguine, or spaghetti)
- 1/4 cup heavy cream
- 1/4 cup fresh parsley, finely chopped, plus more for garnish
- 1 cup grated Parmesan cheese, plus more for serving
- Salt, to taste (use sparingly)
- 1/4 teaspoon white pepper (or black pepper, to taste)
- Begin by preparing your vegetables. Finely dice the onion. For the garlic, thinly slice it; a mandolin can achieve very thin slices, but use caution and a guard.
- Heat 1 tablespoon of olive oil in a large, deep pot or pan over medium heat. Add the diced onion and thinly sliced garlic to the cold oil. Cook, stirring occasionally, until the onions are translucent and fragrant, about 3-5 minutes.
- Pour in about 2 cups of the chicken stock into the pot. Add the pasta, ensuring it is mostly submerged. Add more chicken stock as needed so the liquid barely covers the pasta.
- Bring the liquid to a simmer. Stir in the 1/4 cup of heavy cream. Reduce heat to medium-low and cook, stirring constantly, for 10-12 minutes, or until the pasta is al dente and most of the liquid has reduced into a creamy sauce. Continuously stirring is crucial to prevent sticking and ensure even cooking.
- Stir in about half of the finely chopped parsley.
- Gradually add the grated Parmesan cheese, about 1/4 cup at a time, stirring continuously until it melts into the sauce and you achieve your desired creamy consistency. You may not need all the cheese.
- Taste the pasta and season with salt and white pepper. Be cautious with salt, as both the chicken stock and Parmesan cheese are inherently salty. Add sparingly and adjust as needed.
- Remove from heat and let sit for a minute to allow the sauce to thicken slightly.
- Serve immediately in bowls, garnished with extra grated Parmesan cheese and fresh chopped parsley.
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