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 like, this one-pot garlic parmesan pasta is a winner. The creamy garlic-parmesan sauce, made with Pacific Foods® Organic Free Range Chicken Broth, is flavorful, easy to make, and reliably loved by the whole family.
For weeknight meals, a recipe becomes a regular if it’s:
– Quick (under 30 minutes)
– Made with good ingredients
– Something everyone will eat
This one-pot garlic parmesan pasta meets all three. Pasta is one of my go-to dinners on busy nights. The garlic-parmesan sauce is a great base that works with many kinds of pasta and pairs well with chicken, shrimp, meatballs, or veggies. I like making a big batch for dinner and enjoying the leftovers later in the week.
One of the best parts is that it’s all made in one pot. Less cleanup means dinner feels easier. There’s no draining because everything cooks together—just toss the ingredients in a wide pot, stir now and then, and dinner is ready.
It’s cozy, comforting, and takes under 30 minutes: about 5 minutes of prep, 20 minutes to cook. I often serve it with grilled chicken strips, sautéed shrimp, Italian meatballs, or a simple salad, broccoli, or green beans.
The sauce relies on three main ingredients: chicken broth, milk, and parmesan cheese. The chicken broth you pick really matters for flavor. I use Pacific Foods® Organic Free Range Chicken Broth because it combines organic free-range chicken, sea salt, and balanced seasoning for a full, rich taste.
I keep several cartons in the pantry for soups, rice, risotto, Instant Pot meals, and pasta dishes. A splash of this broth adds the right flavor balance. Pacific Foods® products use high-quality organic ingredients and are fat-free and gluten-free, giving wholesome nutrition without sacrificing taste.
How to Make One-Pot Garlic Parmesan Pasta
You’ll need a wide soup pot so the pasta fits. You can break the pasta in half if needed.
Ingredients:
– 4 Tbsp unsalted butter, divided
– 8 garlic cloves, minced (I usually double up on garlic, but this recipe uses a moderate amount—add more if you love garlic)
– 4 cups Pacific Foods® Organic Free Range Chicken Broth
– 2 1/2 cups milk
– 16 oz fettuccine pasta (spaghetti works too; watch cook time and you may need more milk)
– 3/4 cup parmesan cheese (freshly shredded is best; pre-shredded is fine)
– 1/2 Tbsp Italian seasoning
– Salt and pepper, to taste
– Chopped fresh parsley, for garnish
Tips for Making This Dish:
– Use a large, wide pot so the pasta can be covered by the liquid. Break pasta if needed.
– Stir often, especially at first, to prevent sticking.
– Need a smaller batch? Halve the recipe for about 4 servings.
– If the sauce gets too thick before the pasta is done, add more milk or chicken broth. Different pasta brands cook differently, so a splash of liquid fixes texture issues.
– Use tongs to help stir and move the pasta so it cooks evenly.
– Reheating can thicken the dish. Add a splash of milk while reheating and stir halfway through. I also enjoy it cold—leftovers firm up almost like a casserole and make a nice snack.
One-Pot Garlic Parmesan Pasta
Prep time: 5 minutes
Cook time: 18 minutes
Total time: 23 minutes
Servings: 8
Instructions:
1. Add 2 tablespoons of butter to a large, wide pan. Heat over medium until the butter melts.
2. Add the minced garlic and cook, stirring frequently, for 1–2 minutes until fragrant.
3. Pour in the Pacific Foods® Organic Free Range Chicken Broth, milk, Italian seasoning, salt, and pepper. Bring to a boil.
4. Lower the heat to a simmer and add the pasta. Stir occasionally and cook until the pasta is tender, about 18 minutes.
5. Turn off the heat when the noodles are cooked. Stir in the remaining butter and the parmesan cheese until melted and the pasta is coated. If the sauce is too thick, add a bit more milk or broth to thin it.
6. Serve right away and garnish with chopped parsley.
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