The Cozy Cookbook is here! This creamy Garlic Parmesan Pasta is easy to make at home in one pot! Angel hair pasta cooks in a flavorful buttery cream sauce in just 10 minutes. Pair this with chicken, steak, or shrimp for a delicious meal that your family will love!
Serve this with Creamy Garlic Shrimp or Creamy Lemon Chicken and a side of my Garlic Bread with Cheese!
Garlic Parmesan Pasta
This recipe is a GEM in our house. Even my super picky four year old loves this pasta. (I mean what kid can really say no to buttery pasta noodles?)
If you’re looking for something great to pair this with, I recommend my chicken piccata or creamy lemon chicken for that!
What’s great about this meal is that it takes 20 minutes from beginning to end, prep work and all. Set a timer, I kid you not! Nothing beats a 30 minute meal (or less) that you can rely on.
How to Make it
See recipe card below this post for ingredient quantities and full instructions.
Melt the butter over medium heat. Add the garlic, cook for one minute. Then add the chicken broth
Stir in the milk. Bring the liquid to a boil, then add the pasta.
You will eventually be able to twist the pasta into the pan as it heats up. Kitchen tongs work well for this.
Let the pasta cook for 4-5 minutes. Once the pasta is done, reduce heat to low. Add 1 tbsp butter and toss to coat. Sprinkle the Parmesan cheese into the sauce and stir to combine. It will thicken upon standing.
The Trick to Extra Creamy Sauce
- Purchase a block of high-quality Parmesan cheese. Always shred the cheese yourself, it will taste and melt much better. I use Belgioioso Parmesan cheese. Note that cheese that is very aged will not melt as well.
- Turn off the heat before adding the cheese, if the base is too hot, the dairy will separate and you’ll have a grainy consistency instead of creamy.
- Add the cheese gradually as opposed to all at once. Stir it continuously as it’s added.
Using Spaghetti Instead of Angel Hair
If you prefer to use regular spaghetti: Add an extra 1/2 cup of chicken broth, an extra 1/2 cup of milk, and up to 1/3 cup more cheese. You’ll need about 12-15 minutes of cooking time, refer to the package for guidance on how much time is needed to cook the pasta.
What to Serve with Garlic Parmesan Pasta
- Creamy Garlic Shrimp
- Chicken Piccata
- Creamy Lemon Chicken
- Chicken Florentine
- Minced clams 1 or 2 (6.5 oz.) cans. Add them when you add the chicken broth.
- Chicken Milanese
- Grilled Chicken or Steak
- Garlic Bread with Cheese
- Roasted Broccoli
Storing Leftovers
- Leftovers should be stored in an airtight container in the refrigerator for up to three days.
- You can also freeze it and store it for up to 3 months.
Try These Next
-
- Creamy Garlic Shrimp
-
- Chicken Broccoli Rice Casserole
-
- Ground Beef Pasta
-
- Broccoli Pasta
-
- Copycat Longhorn Parmesan Crusted Chicken
-
- Bacon Mac and Cheese
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Garlic Parmesan Pasta (One Pot!)
Ingredients
- ½ cup Parmesan cheese, finely grated
- 3 Tablespoons butter, divided
- 4 cloves fresh garlic, minced
- 2 cups chicken broth
- 1 cup milk
- 8 oz. angel hair pasta
- Fresh Parsley, to garnish
Optional seasonings: ¼ tsp of each: onion powder, oregano, thyme, parsley, pepper.
Instructions
- Note: Angel hair cooks very quickly. Refer to the time on package and set a timer to avoid overcooking, as overcooked noodles become clumpy.
- Grate the Parmesan cheese and set it aside to allow it to get to room temperature.
- Melt 2 tablespoons of butter over medium heat in a large skillet.
- Add the minced garlic and cook for 1-2 minutes, stirring occasionally.
- Add the chicken broth and optional seasoning mix. Slowly add the milk, stirring as you do so. Bring to a boil.
- Add the pasta noodles. You can break them in half for a better fit, or allow them to heat and use kitchen tongs to twist them into the skillet as they soften.
- Let the pasta simmer for 4-5 minutes, stirring occasionally to ensure the noodles don't stick together. Reduce heat to low.
- Add 1 tablespoon of butter to the warm pasta and toss to coat.
- Gradually sprinkle in the Parmesan cheese, stirring as you do so, until smooth and well-combined. Note: The sauce will be thin at first but will thicken nicely upon standing. The pasta will continue to absorb more of the sauce as well.
- Sprinkle with fresh parsley and serve with Garlic Bread with Cheese!
Notes
- Make sure the liquid is boiling when the pasta is added for the right consistency.
- The video shows this being made with half and half. I tend to use milk now, as the sauce ends up thickening up just a tad more than I would like with half and half, but I have successfully made it with either one! 🙂
- Purchase a block of high-quality Parmesan cheese. Always shred the cheese yourself, it will taste and melt much better. I use Belgioioso Parmesan cheese. Note that cheese that is very aged will not melt as well.
- Turn off the heat before adding the cheese, if the base is too hot, the dairy will separate and you'll have a grainy consistency instead of creamy.
- Add the cheese gradually as opposed to all at once. Stir it continuously as it's added.
- Adding Chicken: If you'd like to add chicken to this, try my Angel Hair Pasta with Chicken! It's like an amped up version of this recipe!
If you prefer to use regular spaghetti: Add an extra 1/2 cup of chicken broth, an extra 1/2 cup of milk, and up to 1/3 cup more cheese. You'll need about 12-15 minutes of cooking time, refer to the package for guidance on how much time is needed to cook the pasta.
Serve this with:
- Lemon Pepper Chicken
- Creamy Garlic Shrimp
- Chicken Piccata
- Creamy Lemon Chicken
- Chicken Florentine
- Garlic Bread with Cheese
- Roasted Broccoli
Nutritional information is an estimate and is per serving. There are 4 servings in this recipe.
I make fresh homemade noodles which normally don’t take as long to cook, about 2-3 minutes. Any suggestions so they don’t overcook?
Hi Tammy, I would have to test these with homemade noodles, I designed the recipe around how much liquid dry noodles absorb during cooking, here is a link to all of my pasta recipes– I’d go for one that isn’t a one pot recipe!
I made this tonight after a long day at work. Mostly, the ingredients are ones I always have on hand. I even had some cooked shredded chicken I needed to use, so I added that at the end. It was super easy, as claimed, and I wouldn’t change a thing. I used half and half. And it did thicken up a lot. I am thrilled to have this recipe in my arsenal!
Nice work Nancy! I’m so happy it was such a success. Definitely great to have this easy one pot recipe in the arsenal. Thanks so much for the great review!
Awesome.
So glad that you loved it Terry!
Excellent added shrimp. Was a hit with the family
That’s so great to hear Carol! Thanks so much for the great review, I’m so happy everyone liked it with the shrimp!💕
Wow! This recipe was ah-mazing. The ultimate comfort dish!
I’m so happy to hear that Katie! Thanks so much for taking the time to leave a review!💖