This velvety one-pot garlic pasta delivers pure comfort with minimal cleanup. Cooking the pasta directly in a savory garlic-infused broth allows the natural starches to thicken the sauce into a glossy, restaurant-quality glaze that clings perfectly to every ridge.
Prep & Cook Time
Prep time: 5 minutes
Cook time: 15 minutes
Servings: 4
Ingredients
Pasta: 8 oz (225g) dried penne or rigatoni
Garlic: 5–6 large cloves, finely minced or grated
Butter: 2 tablespoons unsalted butter
Olive Oil: 1 tablespoon extra-virgin olive oil
Liquid Base: 2 cups low-sodium chicken broth (or vegetable broth) and 1 cup whole milk
Cream: 1/2 cup heavy whipping cream
Cheese: 1 cup freshly grated Parmesan cheese, plus extra shaved Parmesan for serving
Seasoning: 1/2 teaspoon kosher salt, 1/2 teaspoon freshly cracked black pepper, and 1/4 teaspoon red pepper flakes
Garnish: 2 tablespoons fresh flat-leaf parsley, finely chopped
Instructions
Sauté the aromatics: Melt the butter and olive oil together in a deep skillet or Dutch oven over medium heat. Add the minced garlic and red pepper flakes, cooking for about 60 to 90 seconds until fragrant and lightly golden—watch closely to avoid burning the garlic.
Simmer the pasta: Pour in the chicken broth, milk, and salt. Bring the liquid to a gentle boil, then stir in the uncooked penne pasta.
Cook through: Reduce the heat to medium-low, cover with a lid, and let it simmer for 10 to 12 minutes. Stir occasionally to prevent the pasta from sticking to the bottom, cooking until the noodles are al dente and most of the liquid has absorbed into a thick, glossy base.
Emulsify the sauce: Remove the pan from the heat. Pour in the heavy cream and vigorously stir in the freshly grated Parmesan cheese until fully melted and silky.
Finish and serve: Let the pasta rest for 2 minutes off the heat to allow the sauce to thicken slightly. Spoon into shallow bowls and finish with shaved Parmesan flakes, an extra crack of black pepper, and a generous sprinkle of chopped fresh parsley.
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