One Pot Garlic Parmesan Pasta


    • 2 tablespoons unsalted butter

    • 4 cloves garlic, minced

    • 2 cups chicken broth

    • 1 cup milk, or more, as needed

    • 8 ounces uncooked fettuccine

    • Kosher salt and freshly ground black pepper, to taste

    • 1/4 cup freshly grated Parmesan cheese

    • 2 tablespoons chopped fresh parsley leaves


  • Melt butter in a large skillet over medium high heat. Add garlic and cook, stirring frequently, until fragrant, about 1-2 minutes.

  • Stir in chicken broth, milk and fettuccine; season with salt and pepper, to taste.

  • Bring to a boil; reduce heat and simmer, stirring occasionally, until pasta is cooked through, about 18-20 minutes. Stir in Parmesan. If the mixture is too thick, add more milk as needed until desired consistency is reached.

  • Serve immediately, garnished with parsley, if desired.


  • I add leftover chopped chicken, use the jovial gluten free pasta, use cashew milk (but regular milk is fine too), and usually add in broccoli or spinach so it’s a one pot meal.

Beth Ritchie