This one-pot creamy garlic pasta is the ultimate comfort food made simple.
Simmered directly in savory chicken broth, the pasta absorbs incredible flavor before being finished with cream, butter, and Parmesan.
What makes it extra appealing is that it’s quick, satisfying, and requires minimal cleanup.
Rich in protein and calcium from dairy, with wholesome carbs for energy, it’s an ideal weeknight dinner or meal-prep option that feels indulgent yet balanced.
One-Pot Creamy Garlic Pasta
Equipment
- 1 large skillet or sauté pan
- 1 wooden spoon or spatula
- 1 Measuring cup set
- 1 set of measuring spoons
- 1 chef’s knife
- 1 cutting board
Ingredients
- 1 –2 tbsp olive oil
- 6 cloves garlic minced
- 1 pinch red pepper flakes
- 1 ½ cups small pasta such as ditalini or elbows
- 1 ½ – 2 cups chicken broth
- 1 cup heavy cream
- 2 tbsp butter
- ⅓ cup grated Parmesan cheese
- Salt to taste
- Black pepper to taste
- Fresh parsley chopped (for garnish)
Instructions
- Prepare the Pan and Aromatics: Place a large, deep skillet or sauté pan over medium-low heat. Add the olive oil and allow it to warm until it shimmers slightly. Once heated, carefully stir in the minced garlic and a pinch of red pepper flakes. Sauté gently for about 1–2 minutes, stirring constantly, until the garlic becomes fragrant and lightly golden. Be cautious not to let it brown too much, as burnt garlic can turn bitter and overpower the sauce. This stage is where the pasta gains its base flavor.
- Toast the Pasta for Extra Depth: Add the uncooked pasta directly into the pan with the garlic oil. Stir well so that each piece of pasta is lightly coated with the aromatic oil. Allow the pasta to toast for 1–2 minutes, stirring frequently. This step helps deepen the flavor and gives the dish a subtle nutty undertone while preparing the pasta to absorb the broth more effectively.
- Simmer the Pasta in Broth: Slowly pour in 1 ½ cups of chicken broth, then bring the liquid to a gentle simmer. Stir to distribute the pasta evenly in the liquid. Allow it to cook uncovered, stirring every 1–2 minutes to prevent sticking. As the pasta cooks, it will absorb the flavorful broth, becoming more savory with each stir. Depending on the pasta shape, you may need to add extra broth in small amounts (up to 2 cups total) to keep it from drying out. Continue simmering for 10–15 minutes, until most of the broth is absorbed and the pasta begins to soften.
- Incorporate the Cream for Richness: When the pasta is nearly cooked through and only a small amount of broth remains, pour in the heavy cream. Stir thoroughly so the cream combines with the broth and coats the pasta evenly. Let the mixture return to a gentle simmer. Continue cooking, stirring often, until the pasta reaches an al dente texture—tender but still slightly firm to the bite. If the sauce becomes too thick before the pasta is done, add a splash of broth to loosen it.
- Finish with Butter and Parmesan: Reduce the heat to low and stir in the butter. Allow it to melt completely, enriching the sauce with a velvety finish. Sprinkle in the Parmesan cheese, stirring until it melts and blends into the creamy sauce. Taste and adjust with salt and freshly cracked black pepper as needed. The cheese itself adds saltiness, so season carefully at this stage.
- Garnish and Serve: Once the sauce is silky and the pasta perfectly coated, remove the pan from the heat. Transfer the pasta to serving bowls and top with freshly chopped parsley for a burst of freshness and color. Serve immediately while hot for the best texture and flavor. Pair with a side salad or garlic bread if desired, and enjoy your homemade one-pot creamy garlic pasta.
Notes
- Use a heavy-bottomed pan to prevent the pasta from sticking and burning.
- Stir the pasta regularly to ensure even cooking and cream absorption.
- The pasta continues to thicken as it cools, so serve promptly for the creamiest texture.
- Parmesan adds both saltiness and flavor—taste before adding extra salt.
- Fresh parsley balances the richness and gives a fresh finish.
- Add broth gradually to adjust consistency based on pasta shape.
- This dish is best eaten warm but can be reheated with a splash of broth or cream.
Chef’s Secrets for Perfect Pasta
The secret to this dish’s flavor lies in building layers early.
Toasting the pasta in garlic-infused oil before simmering deepens its nutty taste and helps it absorb more flavor.
Using chicken broth instead of plain water enhances richness and eliminates the need for heavy seasoning later.
Keep the heat moderate—low enough to protect the garlic from burning but steady enough to let the pasta cook evenly.
Always reserve a splash of broth to loosen the sauce if it thickens too quickly.
Finally, add Parmesan off the heat to prevent clumping and achieve a smooth, creamy consistency.
Serving Suggestions and Pairing Ideas
This pasta shines as a comforting main dish but also pairs beautifully with sides.
A crisp green salad with a lemony vinaigrette helps balance the creaminess, while roasted or steamed vegetables add color and nutrients.
For protein, serve with grilled chicken, shrimp, or seared salmon on top.
If you prefer a more indulgent spread, pair it with warm garlic bread or a crusty baguette to soak up the sauce.
A light white wine such as Pinot Grigio or Sauvignon Blanc makes a wonderful companion for the meal.
Storage Tips and Reheating Advice
This dish is best enjoyed fresh, but leftovers can be stored safely.
Transfer cooled pasta into an airtight container and refrigerate for up to 3 days.
When reheating, the sauce may thicken, so add a splash of chicken broth, milk, or cream to bring back its silky texture.
Warm gently over low heat on the stovetop, stirring frequently, or reheat in the microwave in 30-second intervals, stirring between bursts.
Avoid freezing, as cream-based sauces tend to separate and lose their smoothness after thawing.
Frequently Asked Questions
1. Can I make this vegetarian?
Yes, simply swap chicken broth for vegetable broth. The dish will still be flavorful, though slightly lighter in taste. You could also add sautéed mushrooms or spinach for extra depth.
2. What type of pasta works best?
Small shapes such as ditalini, elbows, or shells work well because they cook evenly and hold the creamy sauce beautifully. However, you can use penne or rotini if that’s what you have on hand.
3. Can I lighten the recipe?
To make a lighter version, replace part of the heavy cream with half-and-half or whole milk. You can also reduce the butter and cheese slightly, though keep in mind this will result in a less rich sauce.
4. How do I prevent the garlic from burning?
Keep the heat at medium-low when sautéing, and stir constantly. Garlic cooks quickly and turns bitter if left unattended, so it’s best to add the pasta soon after it becomes fragrant.
5. Can I prepare this in advance?
While it tastes best fresh, you can make it a few hours ahead and reheat gently before serving. Just remember to add a splash of broth or cream when reheating to restore the creamy consistency.
