A one-pot bowl of garlicky, cheesy comfort—that’s what this dish delivers in under 30 minutes with almost zero cleanup. Silky strands of pasta cook right in a simple milk-and-water broth, picking up the flavor of sautéed garlic and finishing with a generous handful of Parmesan. It’s weeknight-friendly, kid-approved, and exactly the kind of recipe you reach for when you want something cozy without fuss.
Why you’ll love this dish
This recipe is the kind of weeknight hero that hides clever technique behind humble ingredients. Instead of boiling pasta separately, everything cooks together so the pasta releases starch directly into the cooking liquid. The result: an instant, naturally thickened sauce that clings to every bite.
- Quick: From pan to plate in about 20–30 minutes.
- Budget-friendly: Pantry staples—no specialty cheeses or pricey proteins required.
- Minimal cleanup: One pot, one spoon, one pan to wash.
- Versatile: Add vegetables, chicken, or swap cheeses to suit your pantry.
“I made this on a rainy Tuesday and it felt like restaurant comfort with zero effort—so creamy and garlicky.” — a happy home cook
If you enjoy simple, creamy pasta dinners, you might also like this creamy gnocchi with spinach and feta for another quick, one-pan comfort option.
Step-by-step overview
Before you dive in, here’s the short version of how it comes together: sauté garlic in olive oil, add dry pasta plus milk and enough water to cover, simmer until the pasta is al dente and the liquid thickens, then stir in grated Parmesan until silky. Finish with a grind of black pepper and a sprinkle of parsley.
This single-pass method relies on continuous gentle simmering and occasional stirring so the pasta releases starch and the milk reduces into a creamy sauce. Keep heat moderate to avoid scorching the milk.
What you’ll need
- 12–16 oz pasta (spaghetti, linguine, fettuccine, or short shapes like penne)
- 2–3 tbsp olive oil
- 3–4 cloves garlic, minced (adjust to taste)
- 2 cups milk (whole milk gives the creamiest result; 2% works fine)
- Enough water to just cover the pasta (about 2–3 cups, depending on pasta shape)
- 1–1½ cups freshly grated Parmesan cheese (not pre-shredded)
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (optional garnish)
Notes/substitutions:
- For richer sauce, swap half the milk for light cream (or 1 cup milk + ½ cup cream).
- Use Pecorino Romano for a saltier, sharper finish. Reduce added salt when using a saltier cheese.
- For dairy-free: use unsweetened oat or cashew milk and a dairy-free Parmesan alternative; results will be less rich.
- If you prefer a thicker sauce, use slightly less water; for saucier pasta, add a splash more.
Step-by-step instructions
- Heat the pot: Place a large, heavy-bottomed pot over medium heat. Add the olive oil and warm until shimmering.
- Sauté the garlic: Add the minced garlic and cook 30–60 seconds, stirring constantly, until fragrant but not browned. Browning will make it bitter.
- Add pasta and liquids: Add the dry pasta to the pot. Pour in the milk and then add just enough water to cover the pasta by about ¼–½ inch. Give everything a stir to separate the pasta.
- Bring to a simmer: Increase heat until the liquid just reaches a boil, then immediately reduce to a gentle simmer. Stir occasionally to prevent sticking.
- Cook to al dente: Simmer until the pasta is tender but still slightly firm (al dente) and the liquid has reduced and thickened—usually 10–12 minutes for most dried pasta, but check package times and taste a strand a minute or two early.
- Finish with cheese: Remove the pot from the heat. Stir in the grated Parmesan a handful at a time until melted and the sauce becomes creamy. If it’s too thick, add a splash of warm milk or pasta water to loosen.
- Season and serve: Taste and season with salt and lots of freshly ground black pepper. Serve immediately, garnished with chopped parsley if you like.
Best ways to enjoy it
This dish feels complete on its own but also pairs nicely depending on how you want to serve it:
- Keep it simple: a crisp green salad and a squeeze of lemon to cut the richness.
- Add protein: top with pan-seared chicken, grilled shrimp, or a flake of smoked salmon.
- Veg-forward pairing: roasted broccoli, sautéed spinach, or blistered cherry tomatoes stirred through at the end.
- For a playful dessert contrast, finish the meal with a crunchy, salty-sweet bite like these chocolate-covered potato chips. It sounds odd, but the sweet-salty crunch is a fun foil to creamy pasta.
Plate the pasta in shallow bowls so the sauce spreads evenly and sprinkle extra Parmesan at the table.
Storage and reheating tips
- Refrigerator: Cool leftovers quickly and store in an airtight container for up to 3–4 days. Because the sauce thickens as it chills, expect a denser texture.
- Freezing: Not ideal — the texture of milk-based sauces can separate after freezing. If you must freeze, add a little extra milk when reheating and accept slight texture change. Use within 1 month.
- Reheating: Gently reheat on the stove over low heat with a splash of milk, water, or broth to revive creaminess. Stir frequently. Microwaving works in short bursts, stirring between intervals. Avoid high heat that can cause curdling or graininess.
Food safety: store within two hours of cooking and reheat to at least 165°F (74°C) before serving.
Pro chef tips
- Use fresh-grated Parmesan: Pre-shredded cheese contains anti-caking agents that prevent proper melting and can leave a grainy sauce.
- Control the heat: Milk scalds and burns easily. Keep the simmer low and steady. If the surface starts to foam heavily, lower the heat.
- Stir, but don’t over-stir: Frequent stirring prevents sticking and encourages starch release. Vigorous stirring late in the process can make sauce gluey; gentle folding works better once cheese is added.
- Pasta shape matters: Long noodles make a silkier mouthfeel, while tubes like penne soak up more sauce. Adjust water so pasta is just covered for even cooking.
- Add cheese off heat: Stir Parmesan in after removing the pot from the heat to preserve a silky texture and to prevent the cheese from seizing.
Creative twists
- Garlic-butter mushroom: Sauté sliced mushrooms with the garlic for an earthy version.
- Lemon-parmesan: Add 1 tsp lemon zest and a squeeze of juice at the end for a brighter flavor.
- Spicy arrabbiata: Stir in red pepper flakes when sautéing garlic for heat.
- Protein-packed: Stir in cooked shredded rotisserie chicken or crispy pancetta.
- Green boost: Fold in blanched peas or baby spinach in the last minute of cooking.
- Vegan swap: Use unsweetened cashew milk and nutritional yeast or a vegan Parmesan; cook a touch longer to concentrate the sauce.
Common questions
Q: How long does this take from start to finish?
A: Plan on 20–30 minutes. Sautéing garlic takes a minute, then 10–12 minutes for pasta to cook and the milk to reduce, plus a few finishing minutes to stir in cheese and season.
Q: Can I use cream instead of milk?
A: Yes. Using cream (or part cream) makes a richer sauce. Use cream sparingly—too much can be overly heavy and slow the sauce reduction. A 1:1 mix of milk and cream is a good compromise.
Q: Is it safe to cook pasta in milk?
A: Yes. Cooking pasta in milk with added water is safe if cooked at a gentle simmer and stirred to avoid scorching. Avoid high rolling boils, and don’t leave milk unattended.
Q: My sauce went grainy—what happened?
A: Graininess often occurs if the cheese was added to very hot, actively boiling liquid or if pre-shredded cheese was used. Remove from heat before adding cheese and use freshly grated cheese for the best melt.
Q: Can I double the recipe?
A: You can, but use a larger pot and increase liquid gradually. Doubling increases surface area and evaporation rates may change, so watch the consistency and adjust with small amounts of extra water or milk as needed.
Q: What pasta shape works best?
A: Long strands (spaghetti, linguine) give a silky coating. Short tubular shapes (penne, rigatoni) absorb more sauce. Choose based on the texture you prefer.
If you have more questions about prep times, swaps for dietary needs, or plating ideas, ask and I’ll tailor the tips to your pantry.
One-Pot Garlicky Cheesy Pasta
Ingredients
Main Ingredients
- 12–16 oz pasta (spaghetti, linguine, fettuccine, or penne)
- 2–3 tbsp olive oil
- 3–4 cloves garlic, minced adjust to taste
- 2 cups milk whole milk gives the creamiest result; 2% works fine
- 2–3 cups water enough to just cover the pasta
- 1–1½ cups freshly grated Parmesan cheese not pre-shredded
- to taste Salt
- to taste freshly ground black pepper
- to taste fresh parsley, chopped optional garnish
Instructions
Preparation
- Place a large, heavy-bottomed pot over medium heat. Add the olive oil and warm until shimmering.
- Add the minced garlic and cook for 30–60 seconds, stirring constantly, until fragrant but not browned.
- Add the dry pasta to the pot. Pour in the milk and add just enough water to cover the pasta by about ¼–½ inch. Stir to separate the pasta.
- Increase heat until the liquid just reaches a boil, then reduce to a gentle simmer. Stir occasionally to prevent sticking.
Cooking
- Simmer until the pasta is al dente and the liquid has reduced and thickened—usually 10–12 minutes. Check package times and taste a strand a minute or two early.
- Remove the pot from the heat. Stir in the grated Parmesan a handful at a time until melted and the sauce becomes creamy.
- If the sauce is too thick, add a splash of warm milk or pasta water to loosen.
- Taste and season with salt and freshly ground black pepper. Serve immediately, garnished with chopped parsley if desired.