One Pot Creamy Garlic Pasta — Easy Weeknight Recipe
I fell in love with One Pot Creamy Garlic Pasta on a rainy weeknight when I needed comfort without the dish pileup. I remember stirring the pot while a favorite playlist hummed in the background — within 20 minutes, the kitchen smelled like garlic and warm Parmesan, and we sat down to a bowlful of simple, cozy goodness. This dish is the kind of weeknight hero that blends Italian comfort with modern convenience: it’s inspired by classic Italian pasta sauces that celebrate garlic, cheese, and olive oil, but streamlined into a single pan so you can get dinner on the table fast. If you like hearty, creamy flavors with minimal cleanup, you’ll feel right at home — and if you enjoy recipes that pair well with quick sides, try this garlic butter chicken bites and creamy Parmesan pasta for an easy upgrade.
Who is this recipe for?
- This recipe is perfect for busy parents, weeknight cooks, college students, and anyone who wants a quick, comforting dinner with minimal cleanup.
Core ingredients overview:
- This dish combines pasta, garlic, milk, Parmesan cheese, olive oil, salt, pepper, and parsley (optional) to create a silky, flavorful one-pot dinner that’s both simple and satisfying. If you’re serving it with a side, these cheesy garlic chicken wraps make a great pairing.
Tools & Ingredients
Tools
- Large pot or deep skillet — for cooking pasta and making the sauce in one vessel.
- Wooden spoon or heatproof spatula — to stir without scratching cookware.
- Measuring cups and spoons — to keep liquid and seasoning balanced.
- Knife and cutting board — for mincing garlic and chopping parsley.
- Cheese grater — for freshly grated Parmesan (best flavor).
Ingredients (with benefits)
- Pasta (200–300g) – provides the hearty base and soaks up the creamy sauce.
- Garlic (3–4 cloves, minced) – boosts flavor and supports digestion and immunity.
- Milk (1½–2 cups; whole or 2%) – creates a creamy texture and keeps the sauce light compared to heavy cream.
- Parmesan cheese (¾–1 cup grated) – adds savory umami and thickens the sauce as it melts.
- Olive oil (2 tbsp) – helps sauté garlic and brings healthy monounsaturated fats and flavor.
- Salt (to taste) – enhances all the flavors in the dish.
- Black pepper (to taste) – adds a warming finish and balances the richness.
- Parsley (optional, chopped) – brightens the dish with fresh color and a hint of herbaceousness.
(You can also try this variation using tortellini and broccoli for a twist: easy garlic Parmesan tortellini and broccoli.)
Instructions
- In a large pot, heat 2 tablespoons of olive oil over medium heat.
- Add 3–4 cloves of minced garlic and sauté until fragrant, about 30–60 seconds. Please watch closely to avoid browning.
- Add the pasta to the pot and pour in enough water to just cover it (about 4–5 cups, depending on pasta type and amount).
- Bring the pot to a boil, then reduce to a simmer and cook until the pasta is al dente, stirring occasionally to prevent sticking (follow package times but check a minute or two early).
- Lower the heat and stir in 1½–2 cups of milk and ¾–1 cup grated Parmesan cheese until the sauce becomes creamy and coats the pasta. If the sauce is too thick, add a splash of milk or reserved pasta water.
- Season with salt and freshly ground black pepper to taste, stirring gently to combine.
- Garnish with chopped parsley if desired and give one final stir.
- Serve warm, ladling into bowls and topping with extra Parmesan if you like.
FAQ
Q: Can I freeze this recipe?
A: Creamy pasta textures can change when frozen and reheated, often becoming grainy. You can freeze the leftover pasta, but I recommend reheating gently with a splash of milk and stirring over low heat to help re-emulsify the sauce.
Q: What can I use instead of Parmesan?
A: You can use Pecorino Romano for a saltier, sharper flavor, or a vegan Parmesan alternative if you need a dairy-free option. Be mindful of salt levels when substituting.
Q: Can I make this dairy-free or vegan?
A: Yes — use a plant-based milk (unsweetened almond, oat, or soy) and a vegan Parmesan or nutritional yeast. Cook the pasta the same way but add a tablespoon of vegan butter or olive oil for richness.
Q: Can I add protein or vegetables?
A: Absolutely. Stir in cooked chicken, sautéed mushrooms, spinach, or roasted vegetables at the end to bulk it up.
Tips & Tricks
- Use freshly grated Parmesan for the best melt and flavor — pre-grated cheese often contains anti-caking agents that can affect creaminess.
- Stir frequently while the pasta cooks to prevent sticking and to help the starch release for a creamier sauce.
- If the sauce seems too thin after adding milk and cheese, simmer gently for a few minutes to thicken; if too thick, loosen with a splash of milk or reserved pasta water.
- Taste and adjust salt and pepper at the end — Parmesan is salty, so add salt sparingly and then tweak to taste.
Conclusion
For a classic one-pot dinner idea with variations and inspiration, check out Kenna’s take on the dish at One-Pot Creamy Garlic Pasta – Kenna’s Cooks. If you want a plant-based version, this One Pot Creamy Garlic Pasta | Vegan Fettucine Alfredo is a great guide. For another simple, cheesy approach you might enjoy, see this Garlic Parmesan Pasta (One Pot!) – The Cozy Cook.
Enjoy your bowl of creamy garlic pasta — and don’t forget to share it with someone who loves simple comfort food. Always add
tag after Directions.
One Pot Creamy Garlic Pasta
Ingredients
- 200-300 g Pasta Provides the hearty base and soaks up the creamy sauce.
- 3-4 cloves Garlic, minced Boosts flavor and supports digestion and immunity.
- 1½-2 cups Milk (whole or 2%) Creates a creamy texture and keeps the sauce light compared to heavy cream.
- ¾-1 cup Parmesan cheese, grated Adds savory umami and thickens the sauce as it melts.
- 2 tbsp Olive oil Helps sauté garlic and brings healthy monounsaturated fats and flavor.
- to taste Salt Enhances all the flavors in the dish.
- to taste Black pepper Adds a warming finish and balances richness.
- optional Parsley, chopped Brightens the dish with fresh color and a hint of herbaceousness.
Method
- In a large pot, heat 2 tablespoons of olive oil over medium heat.
- Add 3–4 cloves of minced garlic and sauté until fragrant, about 30–60 seconds. Please watch closely to avoid browning.
- Add the pasta to the pot and pour in enough water to just cover it (about 4–5 cups, depending on pasta type and amount).
- Bring the pot to a boil, then reduce to a simmer and cook until the pasta is al dente, stirring occasionally to prevent sticking.
- Lower the heat and stir in 1½–2 cups of milk and ¾–1 cup grated Parmesan cheese until the sauce becomes creamy and coats the pasta.
- Season with salt and freshly ground black pepper to taste, stirring gently to combine.
- Garnish with chopped parsley if desired and give one final stir.
- Serve warm, ladling into bowls and topping with extra Parmesan if you like.