Easy Creamy Garlic Parmesan One Pot Pasta Recipe

This is a creamy garlic Parmesan one pot pasta dish. We’re gonna cook this all in one pot, simple simple ingredients.

Why You’ll Love This

This came together in 15 minutes.

It’s so easy to make these one pot dishes, and they’re so easy to clean up.

You get the taste of that beautiful chicken stock. You get kind of the cream and the cheese that comes through. It doesn’t just taste like a creamy sauce. It’s its own unique, delicious dish, and you need to give this a try.

Ingredients

• pasta
• chicken stock of your choice
• onion
• garlic
• parm
• parsley
• heavy cream
• oil, olive oil
• white pepper
• black pepper
• salt

Instructions

1. start by just putting a nice simple dice on this onion.
2. If there is any bit of green inside that, I’m gonna just pull it out.
3. just do this standard dice, cutting around the outside half, slicing through the insides, and then kind of making that dice downwards.
4. get this garlic super thin.
5. I’m gonna use a mandolin for that.
6. get a little bit of oil, olive oil into a pan.
7. throw those onion bits in their cold.
8. throw that garlic in.
9. mix that up nicely.
10. Let that become nice and fragrant.
11. Pour in a bunch of the stock.
12. I’m gonna pour in about half of it.
13. pour in my pasta.
14. see where we’re sitting at liquid-wise, and then adjust from that point.
15. pour in maybe another half a cup.
16. put in a dash of cream, it’s about quarter of a cup.
17. let this cook down and become a sauce.
18. Keep it constantly moving.
19. finely chop up some parsley.
20. put a little into the sauce.
21. have this chopped up on the side.
22. start to move this around.
23. throw in some parsley.
24. let those flavors kind of develop by letting them get warm and kind of blended in with the sauce.
25. start to add my parman.
26. add in a good amount.
27. keep adding that in, mix it.
28. Keep adding that cheese until you get the consistency you’re looking for.
29. Get in a little more parsley if you want.
30. Salt it.
31. taste it.
32. make sure it’s not too salty.
33. add in a little bit of white pepper here.

Cooking Tips

It’s not about perfection. We’re just cooking it home here.

Be smart, unlike me, use a guard. I didn’t cut myself, but always use a guard when you’re using a mandolin.

I like to put them in cold when I’m making a pasta dish like this.

The starch from the pasta will thicken up the sauce, so you don’t need a super high collagen gelatin content.

You wanna basically make it so it barely covers the pasta.

If you add too much, it won’t cook down, you’ll just have too much liquid left over.

Always good to have parsley for your pasta dishes.

You don’t want it sticking, you don’t want it to evaporate, and leave your pasta just exposed. Really wanna keep it moving.

You wanna really pay attention to this, because this isn’t just the water that you’re cooking in, and this will be the sauce.

Keep it moving. It’s the only way that your pasta will cook thoroughly. It’s the only downside with these one pot dishes.

I do not measure out my parm. You gotta do it by feel, look at how your sauce is reacting to the cheese you’re adding, and go from there.

If your sauce is too thick, you get a little more stock or add a little more water, whatever you’re feeling.

The stock and the parm will add plenty of salt for you. And then if you wanna get a little fancy, add in a little bit of white pepper here. That way you don’t get those little black bits, but if you just have black pepper, also totally fine, but this dish is inherently salty. So be very careful when you add salt that you’re not over seasoning this.

Serving Suggestions

Let’s plate this up and it’ll be good to go.

Throw it into a bowl.

top it with a little bit of extra parmesan cheese.

We’re gonna throw a little fresh parsley over the top.

You could grate on some pepper if you also want.

It’s its own unique, delicious dish, and you need to give this a try.