One-Pot Garlic Parmesan Pasta Recipe

This super simple 20-minute garlic Parmesan pasta will quickly become your family’s favorite easy weeknight dinner. It’s loaded with flavor but is made with simple ingredients and everything cooks in one pot!

You Will Love This

• The best part about this creamy Parmesan pasta is that it all cooks in one pot!! But using just one pot doesn’t mean we’re skimping on flavor! The classic flavors of fresh garlic and nutty Parmesan come together with half and half the starch from the pasta to create the most creamy dreamy alfredo sauce that perfectly coats every al dente noodle!
• If you grew up eating Pasta Roni angel hair pasta, you’re going to love this one pot pasta! Pasta Roni has it’s place, but homemade Parmesan pasta will ALWAYS be better! And you can have it on the table in about 20 minutes, which means it’s a quick and easy family dinner that’s super simple to throw together on a busy weeknight!
• If you loved this easy pasta recipe, be sure to check out my Three Cheese Baked Rigatoni, my Simple Garlic Tomato Pasta, or my Creamy Cottage Cheese Lasagna.

Ingredients and Substitutions

• Olive Oil – Try to find an olive oil that is cold-pressed and organic for the best flavor.
• Garlic Cloves – Fresh garlic will give you the best flavor in this creamy Parmesan pasta sauce but you could also use garlic powder in its place. I’d recommend starting with 1/2 a teaspoon or so of garlic powder and adding more taste.
• Dried Oregano – You can use Italian seasoning in place of the dried oregano in this recipe if desired.
• Half and Half – If you don’t have half and half on hand, you could do 1 cup heavy cream and 1 cup milk in its place. You could also try using whole milk, but the sauce will likely end up a bit thinner.
• Vegetable Broth – You can also use chicken broth in place of the veggie broth if you aren’t worried about keeping this dish vegetarian.
• Spaghetti – You can really use any kind of pasta for this garlic Parmesan pasta, but take into account the cooking time. Some cuts of pasta will take more or less time to cook which could affect the consistency of the sauce. If you’re using a pasta that takes longer to cook, you may need to add a bit more cooking liquid towards the end of the process.
• Grated Parmesan Cheese – I like to get a wedge and grate my own in the food processor. Freshly grated Parmesan will melt more easily than the pre-shredded kind as the bagged cheese is coated with cellulose to keep it from clumping.

Instructions

Sauté garlic, oregano, salt, and pepper in olive oil.

Add veggie broth, half and half, uncooked spaghetti along with another pinch of salt and pepper. 

Simmer gently until pasta is al dente and sauce has thickened. Add Parmesan cheese.

Toss until cheese is melted. Season to taste with salt and pepper.

Garnish with Parmesan, parsley, and red pepper flakes, and enjoy!

Tips

• Shred your own Parmesan! If you have time, always buy the wedge and shred it yourself! It will taste much better than the pre-shredded stuff and it will melt into the creamy garlic pasta sauce better. Wedges are usually cheaper than pre-shredded cheese as well!
• One-pot pasta is all about the cooking liquid. It’s important to use your judgment as far as adding more liquid towards the end of the cooking process. If it seems to be reducing too quickly and the pasta is not fully cooked yet, add another splash of half and half or veg stock so that the pasta can cook through. You’re looking for the sauce to be smooth, creamy, and cheesy!
• The Parmesan sauce in this one-pot pasta will thicken as it cools so if you’re planning to reheat leftovers, be prepared to add a couple splashes of milk or broth as you’re warming it up again. With that said, this pasta reheats well, just make sure to add some liquid and heat over medium heat in a saucepan or pot until it’s heated through.

FAQ

Family Favorite Pastas