Description
This One-Pot Garlic Parmesan Pasta recipe is a weeknight miracle! We’re simmering delicate angel hair pasta directly in a flavorful broth and milk mixture, creating a luscious, starchy sauce right in the pan. Finished with butter and plenty of salty Parmesan cheese, this dish is unbelievably easy, incredibly fast, and delivers maximum creamy, garlicky comfort with minimal cleanup.
Ingredients
Units
Scale
- 3 Tablespoons Unsalted Butter, divided
- 4 Fresh Garlic Cloves, minced
- 2 cups Low-Sodium Chicken Broth
- 1 cup Whole Milk
- 8 oz. Angel Hair Pasta
- 1/2 cup Parmesan Cheese, finely grated (at room temperature)
- Optional: 1/4 tsp Onion Powder
- Optional: 1/4 tsp Dried Oregano
- Optional: 1/4 tsp Dried Thyme
- Optional: 1/4 tsp Dried Parsley
- Optional: 1/4 tsp Black Pepper, freshly ground
- Fresh Parsley, chopped (for garnish)
Instructions
- Prep Cheese & Sauté Garlic: Finely grate your Parmesan cheese and set it aside to come to room temperature. Melt 2 tablespoons of butter in a large skillet or pot over medium heat. Add the minced garlic and cook for 1-2 minutes, stirring constantly, until fragrant but not browned.
- Create the Cooking Liquid: Pour in the chicken broth and any optional seasonings you are using. Slowly pour in the milk while stirring. Bring this mixture to a gentle boil over medium-high heat.
- Add and Cook the Pasta: Add the angel hair pasta to the boiling liquid (break it in half if needed to fit). As the pasta softens (about 30 seconds), use tongs to gently submerge and twist the noodles into the sauce.
- Simmer Gently: Reduce the heat to maintain a gentle simmer (low to medium-low). Cook for 4-5 minutes (or per package directions), stirring occasionally with tongs to prevent the noodles from sticking.
- Finish with Butter and Parmesan: Once the pasta is al dente, reduce the heat to the lowest setting or remove the pan from the heat entirely. Add the remaining 1 tablespoon of butter and toss until melted. Gradually sprinkle in the room-temperature Parmesan cheese, stirring constantly, until the cheese melts and the sauce becomes smooth and creamy.
- Rest, Garnish, and Serve: Let the pasta sit for a few minutes off the heat. The sauce will thicken considerably as it stands. Garnish with fresh parsley, if desired, and serve immediately.
Notes
- Watch the Garlic! Burnt garlic turns bitter and can ruin the delicate flavor of the sauce. Cook it just until you smell that wonderful aroma.
- Room Temp Parmesan is Key: Adding the Parmesan off the heat (or on very low heat), and ensuring it’s at room temperature, is crucial for preventing the cheese from clumping or becoming grainy. Add it a little at a time while stirring.
- Gentle Simmer: Keep the simmer gentle. If it boils too rapidly, too much liquid might evaporate before the pasta is cooked, and the milk could potentially curdle.
- Sauce Will Thicken: The sauce will seem thin at first but will thicken significantly as it stands for a few minutes and the pasta absorbs the liquid.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course, Dinner, One-Pot Meal
- Method: Simmering
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving (1/3rd of recipe)
- Calories: 504 kcal
- Sugar: 6.2 g
- Sodium: 650 mg
- Fat: 19.8 g
- Saturated Fat: 11.6 g
- Unsaturated Fat: 8.2 g
- Trans Fat: 0.6 g
- Carbohydrates: 60.5 g
- Fiber: 2.8 g
- Protein: 19.6 g
- Cholesterol: 55.6 mg
