Description
You’ll make this easy creamy garlic pasta in one pan in just 25 minutes. Spaghetti simmers right in garlicky chicken broth, then gets swirled with Parmesan, cream, and parsley for a silky sauce that clings to every strand. Weeknight comfort, zero fuss.
Ingredients
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2 teaspoons olive oil
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4 fresh garlic cloves, minced
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2 tablespoons unsalted butter
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3 cups chicken broth (plus more as needed)
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1/2 teaspoon freshly ground black pepper
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1/4 teaspoon salt
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1/2 pound spaghetti
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1 cup freshly grated Parmesan cheese
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3/4 cup heavy cream
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1 1/2 tablespoons dried parsley
Instructions
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Sauté the aromatics: Heat olive oil in a wide skillet over medium heat. Add garlic and stir 1–2 minutes until fragrant (do not brown). Add butter; stir to melt.
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Build the broth base: Pour in chicken broth; season with black pepper and salt. Stir and bring to a rolling boil.
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Cook the pasta: Add spaghetti to the boiling broth. Cook about 12 minutes, stirring occasionally, until al dente and most liquid is absorbed. If pasta sticks or liquid reduces too quickly, add a splash more broth.
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Make it creamy: Lower heat to low. Stir in Parmesan, heavy cream, and dried parsley until the cheese melts and a silky sauce coats the pasta. Serve immediately.
Notes
- One-pot tip: A wider pan helps the spaghetti submerge and cook evenly.
- Consistency control: Add a few tablespoons of warm broth or hot water if the sauce thickens while standing.
- Vegetarian option: Use vegetable broth instead of chicken broth.
- Add-ins: Try sautéed mushrooms, rotisserie chicken, or steamed broccoli for extra heft.
- Storage: Refrigerate in an airtight container up to 3 days. Reheat gently with a splash of broth or milk.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Pasta, Dinner
- Method: Stovetop, One-Pot
- Cuisine: American-Italian
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 598
- Fat: 34 g
- Carbohydrates: 52 g
- Protein: 21 g
