Introduction
If you need a reliable One-Pan Butter Parmesan Pasta that works on a busy night, this version keeps the steps short and the flavor high. It uses pantry staples and a few smart cues, so you know exactly when to stir, simmer, and serve. You do not need special tools or fancy skills—just follow the signs and you will get a cozy, homey result.
Good heat brings sweetness from onions and browning builds savory depth without bitterness. Salt sharpens flavor while a touch of acid at the end makes everything taste brighter. If the sauce feels thick, add a splash of liquid; if it feels thin, simmer a minute longer.
Benefits of This Recipe
The method is simple, the ingredient list is sensible, and the results are repeatable. It scales up for family or down for one, and it takes well to the swaps in the Variations section. Cleanup is easy because most of the cooking happens in one pan.
Good heat brings sweetness from onions and browning builds savory depth without bitterness. Salt sharpens flavor while a touch of acid at the end makes everything taste brighter. If the sauce feels thick, add a splash of liquid; if it feels thin, simmer a minute longer.
- Fast, weeknight-friendly method.
- Pantry ingredients and clean flavors.
- Flexible swaps for protein, veg, and heat level.
- Scales for family or meal prep.
- Consistent results using visual cues.
Ingredients
- 12 oz spaghetti (or pasta of choice)
- 4 cups chicken broth (or vegetable broth)
- 3 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt (adjust to taste)
- 1 cup grated Parmesan cheese
- 1/4 cup heavy cream (optional, for creamier texture)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- In a large deep skillet or Dutch oven, melt butter over medium heat.
- Add garlic and sauté until fragrant, about 1 minute.
- Add chicken broth, Italian seasoning, red pepper flakes, black pepper, and salt. Bring to a boil.
- Add pasta and cook uncovered, stirring occasionally, until pasta is al dente and most of the liquid is absorbed (about 10–12 minutes).
- Reduce heat to low and stir in Parmesan cheese until melted and creamy. Add heavy cream if using for extra richness.
- Taste and adjust seasoning as needed.
- Garnish with fresh parsley and serve hot.
Tips for Success
Do not rush the aromatics; let them soften until sweet before you add liquids. Avoid crowding the pan so moisture can escape and browning can happen. Taste before serving and adjust salt, acid, and heat to your liking.
Good heat brings sweetness from onions and browning builds savory depth without bitterness. Salt sharpens flavor while a touch of acid at the end makes everything taste brighter. If the sauce feels thick, add a splash of liquid; if it feels thin, simmer a minute longer.
- Soften aromatics until sweet before adding liquids.
- Avoid overcrowding to keep browning active.
- Finish with salt or acid for balance.
Variations
- Protein: chicken, turkey, tofu, beef, or mushrooms.
- Lighter: olive oil for butter, extra stock for body.
- Spicy: red pepper flakes, cayenne, or harissa.
- Gluten-free: GF pasta or serve over rice.
- Low-carb: zucchini noodles or cauliflower rice.
FAQs
Can I make this ahead of time?
Yes—cool fully and store airtight up to 3 days. Reheat gently with a splash of stock or water.
How do I store leftovers?
Refrigerate up to 3 days. Reheat on low and refresh seasoning to taste.
Can I freeze this recipe?
Most versions freeze up to 2 months. Thaw in the fridge overnight, then reheat gently.
What if my sauce is too thin or too thick?
Reduce briefly to thicken; loosen with stock, pasta water, or milk if too thick. Adjust salt and acid.
Conclusion
This recipe is weeknight friendly, flexible, and built around dependable cues. It gives you control without stress and delivers the comfort people expect. Serve it with a simple salad or crusty bread and dinner is done.
Do not rush the aromatics; let them soften until sweet before you add liquids. Avoid crowding the pan so moisture can escape and browning can happen. Taste before serving and adjust salt, acid, and heat to your liking.
Recipe Card
Best One-Pan Butter Parmesan Pasta Recipe (Easy, Step-by-Step)
Ingredients
- 12 oz spaghetti or pasta of choice
- 4 cups chicken broth or vegetable broth
- 3 tablespoons unsalted butter
- 3 cloves garlic minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes optional
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt adjust to taste
- 1 cup grated Parmesan cheese
- 1/4 cup heavy cream optional, for creamier texture
- 2 tablespoons fresh parsley chopped (for garnish)
Instructions
- In a large deep skillet or Dutch oven, melt butter over medium heat.
- Add garlic and sauté until fragrant, about 1 minute.
- Add chicken broth, Italian seasoning, red pepper flakes, black pepper, and salt. Bring to a boil.
- Add pasta and cook uncovered, stirring occasionally, until pasta is al dente and most of the liquid is absorbed (about 10–12 minutes).
- Reduce heat to low and stir in Parmesan cheese until melted and creamy. Add heavy cream if using for extra richness.
- Taste and adjust seasoning as needed.
- Garnish with fresh parsley and serve hot.
Notes & Serving Suggestions
Good heat brings sweetness from onions and browning builds savory depth without bitterness. Salt sharpens flavor while a touch of acid at the end makes everything taste brighter. If the sauce feels thick, add a splash of liquid; if it feels thin, simmer a minute longer.
Do not rush the aromatics; let them soften until sweet before you add liquids. Avoid crowding the pan so moisture can escape and browning can happen. Taste before serving and adjust salt, acid, and heat to your liking.
This recipe is weeknight friendly, flexible, and built around dependable cues. It gives you control without stress and delivers the comfort people expect. Serve it with a simple salad or crusty bread and dinner is done.
