Description
This One Pot Creamy Garlic Pasta is a quick and easy meal perfect for busy weeknights. It combines tender spaghetti cooked directly in a flavorful garlic-infused broth and milk mixture, finished with creamy Parmesan cheese and fresh parsley for a comforting, luscious dish that requires minimal cleanup.
Ingredients
Scale
Main Ingredients
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 2 cups chicken or vegetable broth
- 1 cup milk
- 8 ounces spaghetti
- 1 cup grated Parmesan cheese
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
Garnish
- 2 tablespoons chopped fresh parsley
- Optional: Red pepper flakes for spice
Instructions
- Heat the oil and garlic: Heat the olive oil in a large pot or skillet over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant, being careful not to burn it.
- Add liquids and simmer: Pour in the chicken or vegetable broth and milk. Stir occasionally and bring the mixture to a light simmer.
- Add the spaghetti: Once simmering, add the spaghetti to the pot. Make sure the noodles are submerged in the liquid, breaking them in half if needed to fit.
- Cook pasta: Cook the spaghetti over medium-low heat, stirring frequently, until al dente and most of the liquid has reduced, about 10-12 minutes.
- Incorporate cheese and seasoning: Remove the pot from heat and stir in Parmesan cheese, salt, and black pepper. Mix until the cheese is melted and sauce is creamy and smooth.
- Adjust seasoning: Taste the pasta and add more salt, pepper, or red pepper flakes if desired.
- Serve: Garnish with chopped fresh parsley and serve immediately for best flavor and texture.
Notes
- Using half spaghetti pieces helps to fit them better in the pot and promotes even cooking.
- Stir the pasta frequently to prevent sticking and ensure even cooking.
- For a vegetarian version, use vegetable broth instead of chicken broth.
- Red pepper flakes add a nice spicy kick but are optional based on your taste preference.
- For a richer sauce, substitute whole milk with half-and-half or heavy cream.
- Leftovers can be stored in the refrigerator for up to 2 days but may thicken; add a splash of milk when reheating.
