This One Pot Garlic Parmesan Pasta is the kind of weekday recipe that belongs in heavy rotation. I first stumbled on this technique during a busy weeknight when I wanted something comforting but quick: minimal washing up, pantry-friendly ingredients, and a dinner that felt special despite the time crunch. The magic is that the uncooked pasta simmers directly in the liquid, releasing starches that create a naturally silky sauce. The result is tender fettuccine cloaked in a glossy, garlicky, Parmesan-laced sauce that tastes like it simmered all afternoon even though it takes under 30 minutes. What makes this version my go-to is the balance of savory, bright, and indulgent textures: nutty Parmesan adds depth, butter gives a round mouthfeel, and a small amount of milk keeps the sauce creamy without heaviness. I often reach for BelGioioso or Parmigiano-Reggiano when serving guests, and I don’t skimp on fresh garlic — its aroma fills the kitchen and draws everyone to the counter. This dish has saved more than one hectic evening at my house; my partner always asks for seconds, and I often pack leftovers for lunch the next day.

Ingredients

• Unsalted butter: 2 tablespoons — I prefer Kerrygold for its rich, slightly nutty flavor. Salt-free butter lets you control seasoning; add Kosher salt gradually as the dish finishes.
• Garlic: 4 cloves, minced — fresh garlic provides a sharp, aromatic backbone. Avoid jarred minced garlic for the brightest flavor; mince right before cooking to capture the fragrance.
• Chicken broth: 2 cups — low-sodium broth is best so you can control the salt. For a vegetarian alternative, use vegetable broth of comparable saltiness.
• Milk: 1 cup (whole milk recommended), plus more as needed — whole milk yields the creamiest mouthfeel; you can substitute 2% for a slightly lighter result.
• Fettuccine: 8 ounces uncooked — long, flat pasta picks up the sauce beautifully. If swapping shapes, adjust cooking time slightly; thinner pastas will cook faster.
• Kosher salt & freshly ground black pepper: to taste — add gradually and taste at the end. Freshly ground pepper gives a brighter finish than pre-ground.
• Parmesan: 1/4 cup freshly grated — I recommend freshly grated Parmigiano-Reggiano or a high-quality domestic Parmesan like BelGioioso for the best melt and flavor.
• Fresh parsley: 2 tablespoons chopped — adds a pop of color and herbaceous brightness; flat-leaf parsley works best.

Instructions

Step 1 — Melt butter and toast garlic: Melt 2 tablespoons unsalted butter in a large deep skillet or sauté pan over medium-high heat. Add 4 cloves minced garlic and cook, stirring frequently, until fragrant and just beginning to turn golden, about 1–2 minutes. Watch carefully: garlic goes from fragrant to bitter very quickly. The pan should be hot enough to sizzle but not so hot that the garlic burns. Step 2 — Add liquids and pasta: Pour in 2 cups chicken broth and 1 cup whole milk, scraping any browned bits from the pan. Add 8 ounces uncooked fettuccine, breaking strands in half if needed to fit the pan. Season lightly with Kosher salt and a few turns of freshly ground black pepper. The liquid should mostly cover the pasta; if not, add a splash more broth or water. Step 3 — Bring to a boil, then simmer: Increase heat to high and bring the mixture to a gentle boil. Reduce heat to medium-low so the surface simmers gently. Cook, stirring or tossing occasionally to prevent sticking and to encourage even starch release, until the pasta is tender but still has a slight bite (al dente), about 18–20 minutes depending on your stovetop and pan. If the liquid evaporates too quickly and pasta is still firm, add a few tablespoons of milk or broth and continue cooking. Step 4 — Finish with cheese and adjust consistency: Once pasta is cooked, remove from heat and stir in 1/4 cup freshly grated Parmesan until melted and emulsified into the sauce. If the mixture looks too thick, stir in additional milk, 1 tablespoon at a time, until you reach a silky, spoon-coating consistency. Taste and adjust seasoning with salt and pepper. Step 5 — Serve and garnish: Divide onto warmed plates and garnish with 2 tablespoons chopped fresh parsley and an extra dusting of Parmesan if desired. Serve immediately; the sauce is best right away when glossy and warm.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a skillet over low heat with 1–2 tablespoons of milk or broth and stir gently until warmed and glossy. Avoid high heat, which can separate the sauce. Do not freeze if you want to preserve the original creamy texture; freezing tends to cause dairy separation and a grainy mouthfeel. If you must freeze, cool completely, freeze in single portions, and thaw overnight in the refrigerator before reheating slowly with liquid.

Ingredient Substitutions

For a vegetarian version, replace chicken broth with a good-quality vegetable broth and the dish remains richly flavored. Swap whole milk for half-and-half for extra creaminess or use a non-dairy milk like unsweetened oat milk for a dairy-reduced option, though texture will be slightly thinner. To make it gluten-free, use a gluten-free fettuccine and follow package timing closely — many GF pastas cook faster and absorb liquid differently, so add liquids conservatively. For a lighter meal, substitute butter with 1 tablespoon olive oil and use 2% milk.

Serving Suggestions

Serve this simply with a crisp green salad dressed with lemon vinaigrette to cut the richness. Add roasted cherry tomatoes or sautéed mushrooms for an easy vegetable boost. For protein, stir in cooked shrimp, shredded rotisserie chicken, or crispy pancetta at the end. Garnish with extra Parmesan and a squeeze of lemon if you like a brighter finish. This pairs well with crusty bread to sop up any remaining sauce.

Seasonal Adaptations

In spring, fold in blanched asparagus pieces and peas for freshness. Summer benefits from oven-roasted tomatoes and basil in place of parsley. In autumn or winter, add sautéed kale or spinach and finish with toasted pine nuts. Swap parsley for chives or thyme for subtle flavor shifts. Small seasonal tweaks make this a flexible base for year-round cooking.

Meal Prep Tips

Cook as instructed and divide into meal-size portions once cooled. Pack with a small container of extra milk to add when reheating, which helps the sauce regain creaminess. Use shallow, airtight containers to cool quickly and refrigerate within two hours. For quick weeknight dinners, make the garlic-butter base ahead and refrigerate; when ready to cook, bring liquids to a simmer, add pasta, and proceed. This shortens active stove time.

Success Stories

Readers often tell me this is the first pasta they’ve made without boiling water in a separate pot — the simplicity wins them over. One friend made it for a holiday weeknight and the whole extended family preferred it to a more elaborate baked entrée. Another subscriber told me her college roommate used this to impress a date with minimal kitchen experience. Small plates, big smiles — this dish has created a lot of happy memories in my kitchen and in those of my readers.

Try this as your next no-fuss dinner and tweak it to make it yours. It’s proof that good food doesn’t have to be complicated — just thoughtful, seasonal ingredients and a bit of attention at the stove.