Garlic Parmesan Pasta (One Pot!) (2024)

4.96 from 107 ratings

Servings: 4 people

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US Customary - Metric

• ▢ ½ cup Parmesan cheese, finely grated
• ▢ 3 Tablespoons butter, divided
• ▢ 4 cloves fresh garlic, minced
• ▢ 2 cups chicken broth
• ▢ 1 cup milk
• ▢ 8 oz. angel hair pasta
• ▢ Fresh Parsley, to garnish

Optional seasonings: ¼ tsp of each: onion powder, oregano, thyme, parsley, pepper.

• Note: Angel hair cooks very quickly. Refer to the time on package and set a timer to avoid overcooking, as overcooked noodles become clumpy.

• Grate the Parmesan cheese and set it aside to allow it to get to room temperature.

• Melt 2 tablespoons of butter over medium heat in a large skillet.

• Add the minced garlic and cook for 1-2 minutes, stirring occasionally.

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• Add the chicken broth and optional seasoning mix. Slowly add the milk, stirring as you do so. Bring to a boil.

• Add the pasta noodles. You can break them in half for a better fit, or allow them to heat and use kitchen tongs to twist them into the skillet as they soften.

• Let the pasta simmer for 4-5 minutes, stirring occasionally to ensure the noodles don't stick together. Reduce heat to low.

• Add 1 tablespoon of butter to the warm pasta and toss to coat.

• Gradually sprinkle in the Parmesan cheese, stirring as you do so, until smooth and well-combined. Note: The sauce will be thin at first but will thicken nicely upon standing. The pasta will continue to absorb more of the sauce as well.

• Sprinkle with fresh parsley and serve with Garlic Bread with Cheese!

Pro Tips:

• Make sure the liquid is boiling when the pasta is added for the right consistency.
• The video shows this being made with half and half. I tend to use milk now, as the sauce ends up thickening up just a tad more than I would like with half and half, but I have successfully made it with either one! 🙂
• Purchase a block of high-quality Parmesan cheese. Always shred the cheese yourself, it will taste and melt much better. I use Belgioioso Parmesan cheese. Note that cheese that is very aged will not melt as well.
• Turn off the heat before adding the cheese, if the base is too hot, the dairy will separate and you'll have a grainy consistency instead of creamy.
• Add the cheese gradually as opposed to all at once. Stir it continuously as it's added.
• Adding Chicken: If you'd like to add chicken to this, try my Angel Hair Pasta with Chicken! It's like an amped up version of this recipe!

If you prefer to use regular spaghetti: Add an extra 1/2 cup of chicken broth, an extra 1/2 cup of milk, and up to 1/3 cup more cheese. You'll need about 12-15 minutes of cooking time, refer to the package for guidance on how much time is needed to cook the pasta.

Serve this with:

• Lemon Pepper Chicken
• Creamy Garlic Shrimp
• Chicken Piccata
• Creamy Lemon Chicken
• Chicken Florentine
• Garlic Bread with Cheese
• Roasted Broccoli

Nutritional information is an estimate and is per serving. There are 4 servings in this recipe.

Course: Main Course

Cuisine: American, Italian

Author: Stephanie