Name: One-Pot Creamy Garlic Parmesan Pasta
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 16 oz Fettuccine pasta; 4 cloves Garlic, minced; 2 tbsp Unsalted butter; 2 cups Chicken or vegetable broth; 1.5 cups Whole milk; 1 cup Freshly grated Parmesan cheese; 0.5 tsp Salt; 0.25 tsp Black pepper; 2 tbsp Fresh parsley, chopped

"Indulge in a velvety, restaurant-quality pasta dish that comes together in just one pot for minimal cleanup. Infused with aromatic sautéed garlic and finished with freshly grated Parmesan, this creamy delight is the ultimate comfort food for busy weeknights."

1 Ingredients

Qty	Item
16 oz 450 g	Fettuccine pasta
4 cloves 12 g	Garlic, minced
2 tbsp 30 g	Unsalted butter
2 cups 480 ml	Chicken or vegetable broth
1.5 cups 360 ml	Whole milk
1 cup 100 g	Freshly grated Parmesan cheese
0.5 tsp 3 g	Salt
0.25 tsp 1 g	Black pepper
2 tbsp 10 g	Fresh parsley, chopped

2 Instructions

In a large pot or Dutch oven, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to let it brown.

Pour in the broth and milk, then add the dry fettuccine noodles, salt, and pepper. Ensure the pasta is submerged as much as possible.

Bring the liquid to a gentle boil, then immediately reduce the heat to medium-low to maintain a simmer.

Cook for 10-12 minutes, stirring frequently to prevent the noodles from sticking together or to the bottom of the pot. The liquid should thicken into a creamy sauce as the pasta absorbs it.

Once the pasta is al dente, remove the pot from the heat. Stir in the freshly grated Parmesan cheese until it is completely melted and the sauce is silky.

Garnish with fresh parsley and serve immediately while hot.

·
Always use freshly grated Parmesan cheese from a block; pre-shredded cheese contains anti-clumping agents that prevent it from melting smoothly into a sauce.
·
If the sauce becomes too thick before serving, stir in a splash of warm milk or broth to reach your desired consistency.
·
Stir the pasta constantly during the first few minutes of cooking to release the starches, which is the secret to a naturally thick, creamy sauce.
·
For an extra kick, add a pinch of red pepper flakes when sautéing the garlic.

? Frequently Asked Questions

Can I use a different type of pasta?

Yes, linguine, spaghetti, or even short shapes like penne work well. Just keep an eye on the cooking time as thinner or smaller pasta may cook faster.

How do I store and reheat leftovers?

Store in an airtight container for up to 3 days. Reheat on the stove with a splash of milk to restore the creaminess, as the pasta will absorb the sauce as it sits.

Can I add protein to this dish?

Absolutely! Sautéed chicken breast, shrimp, or even sliced Italian sausage are excellent additions to this base recipe.

Is this recipe vegetarian?

It is vegetarian if you use vegetable broth instead of chicken broth. Ensure your Parmesan is also a vegetarian-friendly variety.

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