Description
Make a rich, creamy garlic parmesan pasta in a single pot for fast cleanup and a satisfying weeknight meal.
Ingredients
Scale
- 1 pound spaghetti or linguine
- 4 cups chicken or vegetable broth
- 1 cup water
- 4 cloves garlic, minced
- 1 small yellow onion, finely chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried Italian seasoning
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 cup heavy cream
- 1 cup grated Parmesan cheese, plus more for serving
- 2 tablespoons unsalted butter
- 1/4 cup fresh parsley, chopped (for garnish)
Instructions
- Place the pasta, broth, water, minced garlic, chopped onion, salt, pepper, Italian seasoning, and red pepper flakes into a large pot or Dutch oven.
- Bring the mixture to a boil over medium-high heat, stirring frequently to prevent the pasta from sticking to the bottom.
- Once boiling, reduce the heat to medium-low and continue to simmer, stirring often, for 12 to 15 minutes, or until the pasta is cooked through and most of the liquid has been absorbed, forming a thick sauce.
- Remove the pot from the heat. Stir in the heavy cream, butter, and grated Parmesan cheese until the cheese is fully melted and the sauce is smooth and creamy.
- Taste the pasta and add more salt or pepper if needed.
- Serve immediately, garnished with extra Parmesan cheese and fresh parsley.
Notes
- Use freshly grated Parmesan cheese for the best melting quality and flavor in your sauce. Pre-shredded cheese often contains anti-caking agents that prevent smooth melting.
- If the sauce seems too thick after adding the cheese, add a splash of milk or reserved pasta water until you reach your desired consistency.
- Prep Time: 5 min
- Cook Time: 20 min
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 5
- Sodium: 950
- Fat: 30
- Saturated Fat: 17
- Unsaturated Fat: 13
- Trans Fat: 1
- Carbohydrates: 75
- Fiber: 4
- Protein: 25
- Cholesterol: 85