Description
This One Pot Creamy Parmesan Pasta is a quick, comforting dish perfect for busy weeknights. With tender penne cooked right in a flavorful mixture of chicken broth, cream, and garlic, finished with freshly grated Parmesan and parsley, it delivers rich, creamy goodness with minimal cleanup.
Ingredients
Ingredients
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 2 cups low sodium chicken broth
- 1 1/2 cups heavy cream
- 8 ounces uncooked penne pasta
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/2 cup freshly grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
Instructions
- Saute the garlic: Heat the olive oil in a large skillet over medium-high heat. Add the minced garlic and cook until fragrant, about 30 seconds to 1 minute, being careful not to burn the garlic.
- Add pasta and broth: Stir in the chicken broth, heavy cream, and the uncooked penne pasta. Season the mixture with salt and pepper according to your taste.
- Cook the pasta: Bring the mixture to a boil, then reduce the heat to a simmer. Cook for 18 to 20 minutes, stirring occasionally to prevent sticking, until the pasta is tender and the liquid has thickened into a creamy sauce.
- Stir in the Parmesan cheese: Remove the skillet from heat and stir in the freshly grated Parmesan cheese until it melts smoothly into the sauce, creating a rich and creamy texture.
- Garnish and serve: Sprinkle the chopped fresh parsley over the pasta for a burst of color and freshness, then serve immediately while warm.
Notes
- Use low sodium chicken broth to control the salt levels in the dish.
- Stir frequently during cooking to prevent the pasta from sticking to the bottom of the skillet.
- For a vegetarian version, substitute vegetable broth for the chicken broth.
- Freshly grated Parmesan cheese is preferred over pre-grated for better melting and flavor.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days; reheat gently with a splash of cream or broth to loosen the sauce.
