One-Pot Garlic Parmesan Pasta

This post is sponsored by Pacific Foods® in partnership with SheSpeaks. All thoughts and opinions are my own. #ad

If you’re constantly on the quest to find a family dinner that everyone enjoys, this one-pot garlic parmesan pasta is it! The creamy garlic parmesan sauce, made with Pacific Foods® Organic Free Range Chicken Broth, is packed with flavor, easy to make and most importantly, is always a crowd favorite.

When it comes to weeknight meals, there are a few things that make dishes become weekly staples for our meal planning:

• Quick (under 30 minutes)
• Quality ingredients
• Everyone will eat it

This recipe for one-pot garlic parmesan pasta fits all three! Pasta is always one of my go-to dinners, especially for busy weeknights! The garlic parmesan sauce in this dish is a wonderful base recipe that can be used with many types of pasta and paired with your protein and veggie of choice. I love that I can make a big batch that we can enjoy together and later in the week for leftovers too.

One of the things that I absolutely love about this meal is that it is made in one-pot! Dinner is always easier when you only have one-pot to wash. Since it’s cooked in one pan, there is no draining required and it makes cleaning up a breeze. Throw all the ingredients in one-pot or pan, stir occasionally and dinner is ready for the entire family!

This meal is cozy and comforting and can be made in less than 30 minutes. It’s ridiculously easy: less than 5 minutes of prep with a few pantry staple ingredients, one-pot, 20 minutes to cook and you’re all set. I love pairing it with grilled chicken strips, sautéed shrimp or Italian meatballs and a simple side salad, broccoli or green beans.

The key ingredients for the pasta sauce is chicken broth, milk and parmesan cheese. The chicken broth that you use in recipes can make a huge difference in the depth of flavor. When I make this dish, I use Pacific Foods® Organic Free Range Chicken Broth. Pacific Foods® Chicken Broth has the perfect combination of organic free range chicken, sea salt and just the right amount of seasoning to give this broth a nice and full depth of flavor.

I often keep several cartons on hand in our pantry to use as a base for soups, rice, risottos, for Instant Pot recipes and pasta dishes. Just a splash can provide the perfect balance of flavor. Pacific Foods® products are made with the highest quality organic ingredients (fat-free and gluten-free too) to provide wholesome nutrition in each bite, without sacrificing taste.

How To Make One Pot Garlic Parmesan Pasta

For this recipe, you’ll need a wide soup pot in order to fit the pasta. You can always break the pasta in half, if needed.

Ingredients:

• Butter
• Garlic: I’m always an advocate for doubling the garlic because more is always better in my eyes. I opted for a moderate level of garlic for this recipe, but feel free to use garlic gratuitously if you’re a garlic lover.

• Pacific Foods® Organic Free Range Chicken Broth
• Milk
• Pasta: I usually use fettuccine noodles, but you can use spaghetti but will need to monitor cook time and possibly use more milk.
• Parmesan cheese: freshly shredded is best, but prepackaged works great too.
• Fresh parsley, to garnish.

Tips For Making This Dish

Use a large and wide pot: You want to ensure that the pasta is covered with the broth based liquid when cooking. You can break pasta into halves, if needed.

Stir often: Make sure to stir often, especially at the beginning to prevent pasta from sticking together.

Needs a smaller portion: You can easily halve this recipe to make only 4 servings.

Too thick? Add more milk or chicken broth if the sauce dries up and your pasta is not fully cooked. Every pasta brand cooks a bit differently, but a splash of liquid added will solve any consistency issues.

Use tongs: Using tongs to help stir and move around pasta to ensure everything cooks evenly.

To reheat: This dish doesn’t reheat as well as some. You’ll have a thicker texture upon reheating. To reheat, add a dollop of milk to the dish and stir halfway through. I actually love enjoying this dish cold! It almost takes on a casserole bake texture. You can find me slicing off bits to enjoy cold when we have leftovers.