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One Pot Creamy Garlic Pasta

One pot creamy garlic pasta with tender fettuccine or penne simmered in a rich garlic-parmesan cream sauce. The pasta cooks in broth in the same pot, then you stir in cream and Parmesan for a glossy, thick finish.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

pasta (fettuccine or penne)
  • 12 oz pasta Use fettuccine or penne.
butter
  • 4 tbsp butter
garlic
  • 6 garlic cloves, minced
broth
  • 3 cup vegetable or chicken broth Keep extra on hand for thinning if needed.
heavy cream
  • 1 cup heavy cream
parmesan cheese
  • 1 cup grated Parmesan cheese Use freshly grated for best melt.
red pepper flakes
  • 0.5 tsp red pepper flakes
salt and pepper
  • 1 salt and pepper, to taste Season to taste.
parsley
  • 0.25 cup fresh parsley, chopped Chopped for garnish.

Equipment

  • 1 Dutch oven

Method
 

Cook the pasta in one pot
  1. Melt the butter in a large Dutch oven over medium heat and sauté the garlic until fragrant, about 1 minute, stirring so it doesn’t brown.
  2. Add the pasta and broth, bring to a boil, and scrape any browned bits from the bottom for flavor.
  3. Reduce heat to a gentle simmer and cook, stirring occasionally, until the pasta is tender and most liquid is absorbed (about 10–12 minutes).
Make the creamy garlic-parmesan sauce
  1. Stir in the heavy cream and Parmesan until the sauce turns glossy and thick, about 1–2 minutes.
  2. Season with red pepper flakes, salt, and pepper, stirring until evenly distributed.
  3. Garnish with fresh parsley before serving, letting it sit for 1 minute so the color stays bright.

Notes

Pro tip: stir frequently during the simmer so the pasta doesn’t stick, and if the sauce thickens too much, loosen it with a splash of reserved broth. Refrigerate leftovers in an airtight container up to 3 days; reheat with a splash of broth or water to restore creaminess. Freezing is not recommended for best texture. For a lighter option, use half-and-half instead of heavy cream (the sauce may be slightly less thick).