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One-Pot Creamy Garlic Parmesan Pasta

A fork lifts creamy strands of parmesan pasta coated in sauce and topped with grated cheese and parsley.

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Make this restaurant-style creamy garlic parmesan pasta quickly in just one pot. It is a satisfying, cheesy weeknight dinner that minimizes cleanup.

Ingredients

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  • 1 pound spaghetti or linguine
  • 4 cups chicken broth (or vegetable broth)
  • 1 cup heavy cream
  • 4 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1 1/2 cups freshly grated Parmesan cheese, plus more for serving
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Place the dry pasta, chicken broth, heavy cream, butter, minced garlic, salt, black pepper, garlic powder, and onion powder into a large pot or Dutch oven.
  2. Set the heat to medium-high and bring the mixture to a boil, stirring often to prevent the pasta from sticking to the bottom.
  3. Once boiling, reduce the heat to medium-low and continue to simmer, stirring frequently, for about 10 to 15 minutes, or until the pasta is cooked al dente and most of the liquid has been absorbed, creating a thick sauce.
  4. Remove the pot from the heat. Stir in the grated Parmesan cheese until the sauce is smooth and creamy.
  5. Taste the pasta and adjust salt and pepper if needed.
  6. Serve immediately in bowls, topping each serving with extra grated Parmesan cheese and fresh chopped parsley.

Notes

  • Use high-quality, freshly grated Parmesan cheese for the best melting and flavor. Pre-shredded cheese often contains anti-caking agents that prevent smooth sauce formation.
  • If the sauce seems too thick after adding the cheese, stir in a splash of warm milk or reserved pasta water until you reach your desired consistency.
  • This recipe works well as a base; add cooked, shredded chicken or steamed broccoli florets during the last five minutes of cooking for a complete meal.

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