This pasta is the creamiest and easiest to make in one pot—it cooks directly in the pan! How simple is that?
Parmesan with garlic. A match forged in heaven. And you can make the tastiest, most amazing pasta you’ve ever had with just one pan.
Simply imagine this as a creamy alfredo without the cream cheese or heavy cream. And no, flavor is not sacrificed in this incredibly simple one-pot dinner.
The noodles absorb all of that wonderful flavor thanks to the one-pan method, which also results in a light cream sauce that coats the noodles in a glorious garlic-Parmesan coating.
You know my rule: this should be eaten right out of the pot if you truly want to save on dishwashing. The food, presentation, and garnishes will only make you eat more slowly!
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GARLIC PARMESAN PASTA IN ONE POT
Ingredients
- 2 tsp unsalted butter
- 4 minced garlic cloves
- 2 cups of chicken broth
- 1 cup of milk, or more if necessary
- 8 oz. of raw fettuccine
- To taste, add freshly ground black pepper and kosher salt.
- 1/4 mug of newly grated Parmesan cheese
- 2 teaspoons of freshly cut parsley leaves
Instructions
- In a big skillet set over medium-high heat, melt butter. Add the garlic and simmer for one to two minutes, stirring often, or until fragrant.
- Add the fettuccine, milk, and chicken broth, and season with salt and pepper to taste.
- Bring to a boil, then lower the heat and simmer for 18 to 20 minutes, stirring periodically, or until the pasta is cooked through. Add Parmesan and stir. Add extra milk as necessary to get the correct consistency if the mixture is too thick.
- If preferred, top with parsley and serve right away.
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