One-Pot Garlic Parmesan Pasta

Alrighty, friends, this recipe was one that I teased on my Instagram stories a while back.  I’ve had more than a few of you get back to me asking for the recipe asap! So here it is, without delay: the recipe we make on a weekly basis. Yep. Weekly. 

Why? It goes with everything, my kids inhale it, my husband loves it, I love to make it, and it’s SUPER easy to make. I love to serve it alongside steamed veggies (usually broccoli) or/and grilled chicken. It comes together in a little more than the time it takes to boil the noodles. 

And the fact that it only takes one pot to make doesn’t hurt, too, eh? 

Intrigued? Let’s dive in! 

I meant what I said when I shared that everything is made in one pot. Even that pasta! 

First, you start off with olive oil and garlic. 

Saute it together until fragrant, then add in the chicken stock (you could do veggie stock if you’d like, but we love the taste of the chicken), stir in the milk (we’ve tried this with whole and skim and it’s come together almost the same – obviously we preferred the taste of the whole milk, but hey, that stuff is basically frosting to me, so whatever). 

Toss in some butter and the noodles, bring to a boil, cover, then down to a simmer, and BAM – noodles are D.O.N.E. And because they cooked right in that buttery, milky, stock… they taste even more amazing. My husband can’t even tell I always use whole wheat linguine instead of his favorite white flour pasta 😂. For reals, though. 

Well, top it of with some parmesan and fresh parsley, give it a toss and it’s completely done! SUPER easy, I told you. Now go hence and maketh the pasta you see before you. Your life is about to change, haha. 

One Pot Garlic Parmesan Pasta

makes 4-5 servings


1 Tablespoon olive oil 

4 cloves of garlic, minced

2 cups chicken stock

1 cup of milk

2 Tablespoons unsalted butter

8oz uncooked whole grain linguine 

salt and pepper to taste

1/4 cup freshly grated parmesan cheese

2 Tablespoons freshly chopped parsley leaves 


1. In a large skillet (with a fitting lid), melt butter over medium heat. Add in garlic and cook, stirring frequently, until fragrant, about 1 minute. 

2. Stir in chicken broth, milk, butter, linguine, salt and pepper. Bring to a boil, reduce heat to a simmer, cover with a lid, stir occasionally, until pasta is cooked through, about 20 minutes. Stir in parmesan and stir to melt. Add in more milk if needed. Serve garnished with parsley. Enjoy! 

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