Creamy One Pot Garlic Parmesan Spaghetti – Simple, Cozy, and Comforting

This is the kind of dinner you make when you want something warm, comforting, and straightforward. Creamy One Pot Garlic Parmesan Spaghetti delivers silky noodles, a rich sauce, and big garlic flavor with almost no cleanup. Everything happens in one pot, which means fewer dishes and more time to relax.

It’s affordable, fast, and family-friendly. If you love creamy pasta without fuss, this will quickly become a regular in your weeknight rotation.

Creamy One Pot Garlic Parmesan Spaghetti - Simple, Cozy, and Comforting

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

• 12 ounces spaghetti (regular or thin)
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 6–8 cloves garlic, finely minced (about 2–3 tablespoons)
• 3 cups low-sodium chicken broth (or vegetable broth)
• 1 cup whole milk
• 1/2 cup heavy cream (or sub with more milk for lighter sauce)
• 1 cup freshly grated Parmesan cheese, plus more for serving
• 1/2 teaspoon kosher salt, more to taste
• 1/2 teaspoon freshly cracked black pepper
• 1/4 teaspoon red pepper flakes (optional, for gentle heat)
• 1 teaspoon lemon zest (optional, brightens the sauce)
• 2 tablespoons chopped fresh parsley (optional, for garnish)

Method

 

1. Warm the pot: In a large, wide pot or deep sauté pan, heat the butter and olive oil over medium heat until the butter melts and foams slightly.
2. Sauté the garlic: Add the minced garlic and cook for 30–60 seconds, stirring often.Keep the heat moderate so it turns fragrant without browning. If it starts to color, lower the heat.
3. Add liquids: Pour in the chicken broth, milk, and heavy cream. Stir to combine, scraping up any garlic bits from the bottom.Bring the mixture to a gentle simmer.
4. Add spaghetti: Add the spaghetti, breaking it in half if needed to fit. Submerge the pasta as much as possible. Stir to prevent sticking.
5. Simmer and stir: Cook uncovered at a steady simmer for 10–12 minutes, stirring every 1–2 minutes.The sauce will thicken as the pasta releases starch. Adjust heat to keep it from boiling too vigorously.
6. Season and finish: When the pasta is al dente and the sauce has reduced, turn heat to low. Stir in the Parmesan, salt, black pepper, and red pepper flakes if using.Add lemon zest for brightness, if you like.
7. Tweak the texture: If the sauce is too thick, add a splash of broth or milk. If it’s too thin, let it simmer another minute, stirring, until it clings to the noodles.
8. Serve: Taste and adjust seasoning. Plate the spaghetti and top with extra Parmesan and chopped parsley.Serve immediately while creamy and hot.

What Makes This Special

This recipe leans on a smart one-pot method: the spaghetti cooks right in the sauce, so the starch from the pasta naturally thickens everything. That gives you a luxuriously creamy texture without a complicated roux or multiple pans.

Garlic is the star, bringing a deep, savory aroma that pairs perfectly with Parmesan. The result is a restaurant-worthy bowl of pasta you can make in 25–30 minutes. It’s comfort food that doesn’t require a big grocery list or advanced techniques.

Ingredients

• 12 ounces spaghetti (regular or thin)
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 6–8 cloves garlic, finely minced (about 2–3 tablespoons)
• 3 cups low-sodium chicken broth (or vegetable broth)
• 1 cup whole milk
• 1/2 cup heavy cream (or sub with more milk for lighter sauce)
• 1 cup freshly grated Parmesan cheese, plus more for serving
• 1/2 teaspoon kosher salt, more to taste
• 1/2 teaspoon freshly cracked black pepper
• 1/4 teaspoon red pepper flakes (optional, for gentle heat)
• 1 teaspoon lemon zest (optional, brightens the sauce)
• 2 tablespoons chopped fresh parsley (optional, for garnish)

Step-by-Step Instructions

1. Warm the pot: In a large, wide pot or deep sauté pan, heat the butter and olive oil over medium heat until the butter melts and foams slightly.
2. Sauté the garlic: Add the minced garlic and cook for 30–60 seconds, stirring often.Keep the heat moderate so it turns fragrant without browning. If it starts to color, lower the heat.
3. Add liquids: Pour in the chicken broth, milk, and heavy cream. Stir to combine, scraping up any garlic bits from the bottom.Bring the mixture to a gentle simmer.
4. Add spaghetti: Add the spaghetti, breaking it in half if needed to fit. Submerge the pasta as much as possible. Stir to prevent sticking.
5. Simmer and stir: Cook uncovered at a steady simmer for 10–12 minutes, stirring every 1–2 minutes.The sauce will thicken as the pasta releases starch. Adjust heat to keep it from boiling too vigorously.
6. Season and finish: When the pasta is al dente and the sauce has reduced, turn heat to low. Stir in the Parmesan, salt, black pepper, and red pepper flakes if using.Add lemon zest for brightness, if you like.
7. Tweak the texture: If the sauce is too thick, add a splash of broth or milk. If it’s too thin, let it simmer another minute, stirring, until it clings to the noodles.
8. Serve: Taste and adjust seasoning. Plate the spaghetti and top with extra Parmesan and chopped parsley.Serve immediately while creamy and hot.

How to Store

Let leftovers cool, then store in an airtight container in the fridge for up to 3 days. The sauce will thicken as it chills. To reheat, add a splash of milk or broth and warm gently on the stovetop over low heat, tossing often until creamy again.

You can also reheat in the microwave in short bursts, stirring between rounds and adding liquid as needed. This pasta doesn’t freeze well because the dairy can separate, so enjoy it fresh or within a few days.

Why This is Good for You

• Balanced comfort: You get protein and calcium from the milk and Parmesan, plus carbs for energy from the pasta.
• Garlic benefits: Garlic brings antioxidants and natural compounds that support heart health and immunity.
• Customizable: You can easily add veggies or lean protein to make it more nutrient-dense without losing the cozy vibe.
• One-pot efficiency: Fewer dishes and less oil than multi-pan cream sauces, so it’s simpler and often lighter.

Common Mistakes to Avoid

• Over-browning the garlic: Burnt garlic turns bitter. Keep the heat moderate and stir constantly during the first minute.
• Boiling too hard: A rolling boil can reduce the sauce too quickly and overcook the pasta.Aim for a steady simmer.
• Using pre-grated Parmesan: Pre-shredded cheese often contains anti-caking agents, which can lead to grainy sauce. Freshly grated melts smoother.
• Skipping stirring: In one-pot pasta, frequent stirring prevents sticking and ensures even cooking.
• Adding cheese over high heat: Cheese can seize or separate. Reduce heat to low before stirring in Parmesan.
• Not tasting as you go: Broths and cheeses vary in saltiness.Taste and adjust at the end.

Alternatives

• Lighter version: Swap the heavy cream for more milk, and use less butter. Add extra lemon zest for brightness.
• Dairy-free: Use unsweetened oat milk or almond milk and a vegan Parmesan-style cheese. Add a teaspoon of nutritional yeast for savory depth.
• Whole grain or gluten-free: Use whole-wheat spaghetti for more fiber, or a good-quality gluten-free pasta.Adjust liquid slightly and watch cook time, as GF pasta can soften faster.
• Add protein: Stir in cooked chicken, shrimp, or crispy bacon at the end. Rotisserie chicken works great for convenience.
• Add vegetables: Toss in spinach during the last minute to wilt. Or sauté mushrooms with the garlic, add peas with the pasta, or fold in roasted broccoli before serving.
• Extra flavor: A splash of white wine in place of some broth adds depth.A pinch of nutmeg complements the creamy sauce.

FAQ

Can I use half-and-half instead of heavy cream?

Yes. Half-and-half works well and still makes a creamy sauce. You may need to simmer a touch longer to thicken, and avoid high heat to prevent curdling.

What if my sauce turns grainy?

Graininess often comes from pre-grated cheese or adding cheese over high heat.

Lower the heat, use freshly grated Parmesan, and whisk vigorously. A small splash of warm milk can help smooth it out.

How do I prevent the pasta from sticking?

Stir frequently, especially during the first 5 minutes. Make sure the pasta is mostly submerged and keep the simmer gentle and steady.

Can I make this ahead?

It’s best fresh because the sauce thickens as it sits.

If needed, cook to slightly firmer than al dente, cool quickly, and reheat with extra milk or broth to loosen.

Which Parmesan should I use?

Use a wedge of real Parmesan (Parmigiano-Reggiano) or good domestic Parmesan and grate it finely. It melts smoothly and gives the best flavor.

Can I replace spaghetti with another pasta?

Yes. Fettuccine or linguine work well.

Short shapes like penne or rigatoni are fine too, but you may need to adjust the liquid and cook time slightly.

Is there a way to make it less rich?

Use milk instead of cream, add lemon juice or zest for brightness, and fold in a handful of steamed veggies. The acidity and fiber lighten the overall feel.

In Conclusion

Creamy One Pot Garlic Parmesan Spaghetti is comfort food made easy. It’s rich, garlicky, and silky, with minimal dishes and maximum flavor.

Keep the heat moderate, stir often, and use fresh Parmesan for the smoothest sauce. Whether you keep it simple or dress it up with veggies and protein, this is a reliable, weeknight-friendly recipe that feels special every time.