Having all of our snacks in immaculate order within the pantry. Finding a 5 greenback bill in my coat pocket. Waking up before my kiddo’s internal alarm clock goes off. Sipping a latte and eating the most perfect piece of avocado toast in silence.

When it comes to meals, one pot garlic parmesan pasta is one of those simple things that just makes me so, so satisfied.

This stuff is criminally simple, bu oh-so scrumptious. It’s basically like a home made pasta roni, which happens to be one of my finest guilty pleasures. Which now doesn’t should be a responsible satisfaction, because we’re making it from scratch. And it tastes identical, with out all the delivered preservatives and sodium.

One Pot Garlic Parmesan Pasta


  • ½ cup Parmesan cheeseshredded
  • 3 Tablespoons butter
  • 4 cloves fresh garlicminced
  • 1 ½ cups chicken broth
  • 1 cup half and half*at room temperature
  • 8 oz. angel hair pasta,(equal to 1/2 lb.)
  • Fresh Parsleyto garnish
  • Tablespoons Seasonings (optional)- Rosemary, Thyme, Oregano


  • Shred the Parmesan cheese and set it aside to allow it to get to room temperature.
  • Melt the butter over medium heat in a large cast iron skillet.
  • Add the minced garlic and cook for 1 min 30 seconds, stirring as it cooks.
  • Add the chicken broth.
  • Add in the room temperature milk/cream. If it’s still chilled, temper it in the microwave for 20 seconds.
  • Add the pasta. If the noodles are too long for the pan it will begin to bend as it heats and will then fit into the pan. Kitchen tongs help with this.
  • Let the pasta simmer for 4-5 minutes. Stir it every 30 seconds or so. Remove from the heat.
  • Gradually sprinkle in the Parmesan cheese, stirring as you do so, until smooth and well-combined.
  • Note: The sauce will be thin at first but will thicken nicely upon standing. The pasta will continue to absorb more of the sauce as well.
  • Sprinkle with fresh parsley and serve!


*Milk or a combination of milk and cream can be used as well, however you run the risk of having the sauce curdle due to the lower fat content. Don’t get the mixture get too hot
Recipe Adapted From thecozycook

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