This post is sponsored by Pacific Foods® in partnership with SheSpeaks. All opinions are my own. #ad
If you’re always hunting for a family dinner everyone will eat, this one-pot garlic parmesan pasta is it. The creamy garlic-parmesan sauce, made with Pacific Foods® Organic Free Range Chicken Broth, is full of flavor, simple to make, and a true crowd-pleaser.
Why this works for weeknights:
– Ready in under 30 minutes
– Uses quality ingredients
– Loved by the whole family
Pasta is my go-to for busy nights, and this garlic parmesan sauce is a great base that works with many pastas and pairs easily with chicken, shrimp, meatballs, or veggies. I like to make a big batch to enjoy for dinner and to have leftovers later in the week.
One of my favorite things about this recipe is that it cooks in one pot. Fewer dishes make dinner time much easier—no draining, just toss everything in a wide pot or pan, stir now and then, and you’re done.
It’s cozy and comforting and takes less than 30 minutes: about 5 minutes of prep, 20 minutes to cook. I often serve it with grilled chicken strips, sautéed shrimp, or Italian meatballs and a simple side like a salad, broccoli, or green beans.
The sauce depends on three main ingredients: chicken broth, milk, and parmesan cheese. The broth you pick really affects the flavor. I use Pacific Foods® Organic Free Range Chicken Broth—it has just the right blend of organic free-range chicken, sea salt, and seasoning for a rich, full flavor. I keep several cartons in the pantry for soups, rice, risottos, Instant Pot recipes, and pasta. A splash can boost the flavor in many dishes. Pacific Foods® products use high-quality organic ingredients and are fat-free and gluten-free, so you get good nutrition without losing taste.
How to make one-pot garlic parmesan pasta
You’ll need a wide soup pot so the pasta fits. If needed, break the pasta in half.
Ingredients:
– 4 Tbsp unsalted butter, divided
– 8 cloves garlic, minced (I usually double the garlic because I love it, but this recipe uses a moderate amount)
– 4 cups Pacific Foods® Organic Free Range Chicken Broth
– 2 1/2 cups milk
– 16 oz fettuccine pasta (spaghetti works too—watch the cook time and you may need more milk)
– 3/4 cup parmesan cheese (freshly shredded is best, but prepackaged is fine)
– 1/2 Tbsp Italian seasoning
– Salt and pepper, to taste
– Chopped parsley, for garnish
Tips:
– Use a large, wide pot so the pasta is covered by the broth. Break the pasta if it won’t fit.
– Stir often, especially at the start, to prevent sticking.
– Want fewer servings? Halve the recipe for about 4 servings.
– If the sauce gets too thick before the pasta is done, add more milk or chicken broth to loosen it.
– Tongs are helpful to stir and move the pasta so it cooks evenly.
– Reheating will thicken the dish; add a splash of milk and stir while reheating. I also enjoy leftovers cold—almost like a baked casserole.
One-Pot Garlic Parmesan Pasta
Prep time: 5 minutes
Cook time: 18 minutes
Total time: 23 minutes
Servings: 8
Directions:
1. Add 2 tablespoons of butter to a large, wide pan and melt over medium heat.
2. Add the garlic and cook, stirring often, for 1–2 minutes until fragrant.
3. Pour in the Pacific Foods® Organic Free Range Chicken Broth, milk, Italian seasoning, salt, and pepper, then bring to a boil.
4. Reduce heat to a simmer and add the pasta. Stir occasionally and cook until the pasta is fully cooked, about 18 minutes.
5. Turn off the heat when the noodles are done. Stir in the remaining butter and the parmesan cheese until melted and the pasta is coated. If the sauce is too thick, add more milk or chicken broth to thin it.
6. Serve right away and sprinkle with chopped parsley.
Spread the love
383 Shares