Some nights, the last thing you want is to fuss over a complicated dinner. That’s when a dish like this one pot parmesan pasta shines. It’s the kind of meal that feels like a warm hug but doesn’t demand hours in the kitchen—just a handful of ingredients and a single pot. The creamy parmesan sauce clings to tender spaghetti, delivering comfort with every bite.
I remember the first time I made this recipe. I was juggling everything—texts, a half-watched show, and a small kitchen disaster involving my cat deciding to leap onto the counter at the worst possible moment. Somehow, between the chaos and the stirring, the pasta cooked perfectly—creamy, cheesy, with a subtle kick from red pepper flakes that woke up my tired taste buds. It wasn’t fancy, and honestly, I forgot to add the parsley at first, but the simple goodness made me forget all the little distractions.
Why You’ll Love It:
- Minimal cleanup means you’ll spend less time scrubbing and more time enjoying your meal.
- The creamy parmesan sauce forms right in the pot, no separate sauce pan required.
- It’s quick enough for weeknights but comforting enough to feel like a treat.
- It’s simple—and that’s kind of the point; no complex steps or hard-to-find ingredients.
If you’re not super confident with timing pasta just right, don’t worry. I usually keep a close eye and stir occasionally, but a little extra liquid isn’t the end of the world—it just makes the sauce looser, which can still be delicious.
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One Pot Parmesan Pasta
- Total Time: 20 minutes
- Yield: 4 1x
Description
A quick and creamy one pot parmesan pasta recipe that combines pasta, garlic, and parmesan cheese for a delicious and easy meal with minimal cleanup.
Ingredients
12 ounces dried spaghetti
4 cups water
1 cup low sodium chicken broth
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon red pepper flakes
2 tablespoons unsalted butter
1 cup freshly grated parmesan cheese
2 tablespoons chopped fresh parsley
Instructions
In a large pot or deep skillet, combine the dried spaghetti, water, chicken broth, minced garlic, salt, black pepper, and red pepper flakes.
Bring the mixture to a boil over high heat, stirring occasionally to prevent the pasta from sticking.
Once boiling, reduce the heat to medium and continue cooking, stirring frequently, until the pasta is al dente and most of the liquid has been absorbed, about 10 to 12 minutes.
Remove the pot from heat and stir in the unsalted butter until melted and combined.
Add the freshly grated parmesan cheese and stir until the cheese is fully melted and the sauce is creamy.
Sprinkle the chopped fresh parsley over the pasta and stir gently to combine.
Serve immediately while hot.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
Kitchen Notes: I like using a large, deep skillet or pot with a lid to keep the cooking smooth and avoid splatters. Serving this with a crisp side salad or some roasted veggies balances the richness nicely. Sometimes I toss in a handful of spinach or sun-dried tomatoes near the end to switch things up, but I haven’t tested every possible combo—so feel free to experiment a bit. Adding a squeeze of lemon or a sprinkle of extra herbs can brighten the flavors if you find it a bit heavy.
FAQ:
Can I use a different type of pasta? Probably! Just be mindful of the cooking time since different shapes absorb liquid differently.
What if I don’t have chicken broth? Water works fine, though the broth adds an extra layer of flavor.
Is it okay to prepare this ahead of time? Leftovers keep well in the fridge for a couple of days, but the sauce thickens, so reheat with a splash of water or broth to loosen it up.
Give this one pot parmesan pasta a try next time you want dinner that’s quick, creamy, and satisfying without any extra hassle. It’s a little imperfect, a little messy, and totally worth it.