One-Pot Creamy Garlic Pasta
A cozy and flavorful one-pot pasta dish where garlic, Parmesan, and cream come together in perfect harmony. The pasta is cooked directly in chicken broth, making it rich, creamy, and full of flavor—all with minimal cleanup. Perfect for a quick weeknight dinner!
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.
