The easiest and most deliciously creamy pasta! The pasta is boiled right in the pot too. How much easier can this get? This creamy pasta is easy to make at home in one pot! Spaghetti cooks in a flavorful buttery cream sauce in just 20 minutes. Pair this with chicken, steak, or shrimp for a delicious meal that your family will love!
What’s even better about this recipe, is that it takes 20 minutes from beginning to end, prep work and everything. Go ahead and set a timer to believe how easy and quick this is! Nothing beats a 30-minute meal (or less) that you can rely on. Especially on a busy night and with no extra ingredients needed. This is made with household staples, so no need to buy extra ingredients! Of course, unless you don’t have something.
How easy is this recipe?
- It’s all in one pot! All you need is a large skillet or a stock pot. Saute the garlic in that pot, then add the liquids and the spaghetti. The spaghetti will cook right in the half and half and chicken broth!
- This recipe is an under 30 minutes recipe. Even with the prep, it’ll take less than 30 minutes to cook. That’s why this recipe is so easy to make. It’s made with staple ingredients that you already have, so you don’t have to go grocery shopping!
Want an extra creamy sauce?
- Purchase a block of high-quality Parmesan cheese. Always shred the cheese yourself, it will taste and melt much better.
- Turn off the heat before adding the cheese. If the sauce is too hot, the dairy will separate and you’ll have a grainy consistency instead of creamy.
- Add the cheese gradually as opposed to all at once.
- Warm milk can also be added to the sauce to thin it out a little bit if needed, especially if refrigerating and reheating.
Want the recipe? Click print below! Let me know how it came out for you by tagging me on Instagram (@missravenskitchen) and using #missravenskitchen! Let me know if I need to tweak anything.
Creamy One-Pot Garlic Parmesan Spaghetti
Ingredients
- 2 tbsp butter
- 5 cloves garlic, minced
- 2 cups chicken broth
- 1 1/2 cups half and half, or more, as needed (*1)
- 8 ounces uncooked spaghetti
- Salt and ground black pepper, to taste
- 1/3 cup grated Parmesan cheese
- 2 tbsp chopped fresh parsley leaves (*2)
Instructions
- Melt the butter over medium heat in a large skillet.
- Add the minced garlic and cook for 1-2 minutes, stirring occasionally.
- Add the chicken broth. Slowly add the half and half, stirring as you do so. Bring to a boil.
- Add the spaghetti. You can break them in half for a better fit, or allow them to heat and use kitchen tongs to twist them into the skillet as they soften. I personally recommend you don’t break them!
- Let the pasta simmer for 18-20 minutes, stirring occasionally to ensure the noodles don’t stick together. Remove from the heat.
- Sprinkle in the Parmesan cheese little by little, stirring as you do so, until smooth and completely combined. Sprinkle in the parsley and stir. Serve with extra parmesan and parsley on top.
Notes:
(*1) You can substitute this with milk if you don’t have half and half. Stir it in gradually to avoid curdling. Warming the milk in the microwave first will also help prevent curdling. Whole milk works best.
(*2) I didn’t use any, but only because I had none on hand. I recommend you add it though for the freshness and color!
Note: If the consistency becomes thicker than what you wanted or if you need to loosen up the noodles, add small splashes of milk or half and half (whatever you used!) until your desired consistency is obtained.
Nutrition Facts
Calories
423.83Fat (grams)
18.66Sat. Fat (grams)
11.48Carbs (grams)
50.28Fiber (grams)
2.11Net carbs
48.17Sugar (grams)
5.87Protein (grams)
13.83Sodium (milligrams)
712.92Cholesterol (grams)
56.61
Miss Raven's Kitchen 
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