One-Pan Garlic Parmesan Fettuccine

For the Garlic Parmesan Pasta

Cooking pasta directly in broth and milk creates a creamy, starchy base—no need to drain

Ingredients

• 2 Tablespoons Unsalted Butter
• 4 Cloves Garlic, Minced
• 2 Cups Chicken Broth
• 1 Cup Milk
• 8 Ounces Uncooked Fettuccine
• 1 item Kosher Salt, To Taste
• 1 item Freshly Ground Black Pepper, To Taste
• ¼ Cup Freshly Grated Parmesan Cheese
• 2 Tablespoons Chopped Fresh Parsley Leaves

Instructions

1. In a large skillet over medium-high heat, melt butter.
2. Add garlic and sauté for 1–2 minutes until fragrant, stirring frequently.
3. Stir in chicken broth, milk, and uncooked fettuccine. Season with salt and pepper.
4. Bring to a boil, then reduce heat to medium-low. Simmer uncovered for 18–20 minutes, stirring occasionally, until pasta is tender and liquid is mostly absorbed.
5. Stir in Parmesan cheese until melted and creamy.
6. If sauce is too thick, add a splash of milk to loosen.
7. Serve immediately, garnished with fresh parsley.

Prep: 5 min • Cook: 20 min • Wait: No time