One Pot Parmesan Pasta (2024)

On the hunt for the laziest, speediest route to whip up a dinner that’ll make your family swoon? Ta-da! Look no further.

We’re absolutely obsessed with one-pot pasta wonders like the lazy genius that is this Parmesan pasta, as well as our one pot pasta primavera, and one pot lemon garlic Parmesan pasta (because who has time for more than one dish to clean up?). The best part? They’re practically instantaneous.

What is one pot pasta?

One pot pasta is about to steal the spotlight as your ultimate weeknight dinner champion. With a treasure trove of delicious variations (check out our handpicked favorites right here), whipping it up is a breeze.

Let’s break it down: throw everything into the same pot. No need to waste precious minutes boiling pasta separately before diving into sauce-making. It’s not just a flavor upgrade; it’s a time-saving n

This might be the best way to cook pasta

You read that right, and we confidently stand by that statement. Cooking pasta in broth will knock your (and your family’s) socks off. It is a total game changer that not only makes your life easier by creating less dishes, but it packs in the flavor.

Typically when you make pasta, you drop your spaghetti into boiling water that has been heavily salted. The salt is important because while your pasta cooks to perfection, it is rehydrating and absorbing the water it is cooking in.

By cooking pasta in chicken stock, you are allowing the noodles to absorb the rich flavor of the broth. And what’s even better about this recipe is that you are also cooking the spaghetti alongside herbs, garlic, lemon juice, tomatoes and onions.

Each noodle takes on the flavor profile of the broth it’s cooking in, making each bite tastier than it would be if you cooked your pasta in water. And did we mention this method only dirties a single dish?

How to make one pot parmesan pasta

1. Add the pasta, tomatoes, onions, basil, garlic, lemon juice and zest to a deep skillet or heavy bottomed pot. Drizzle olive oil over your ingredients and add salt and pepper to season.
2. Pour in chicken stock or broth and stir everything together.
3. Set your burner to medium-high heat, bringing the liquid up to a boil. Cover and cook for 8-10 minutes. Check the texture and cook for an additional 2-3 minutes, if needed, until your pasta has reached the perfect texture!
   • Note: about halfway through the cooking time, uncover your pot and stir the pasta and ingredients together. This will help prevent the spaghetti from sticking together.
4. Once your pasta is fully cooked, turn off the heat. Then stir in the heavy cream and parmesan cheese. Make sure to leave it in the pot for a few minutes so the sauce can combine and thicken up!
5. Serve and enjoy!

Have leftovers?

You can safely store this in your refrigerator for 3-5 days or in your freezer for up to 3 months. Anytime you are reheating pasta, we recommend adding a splash of water to help rehydrate the mixture.

Feel free to pop this in the microwave straight from the fridge or scoop the pasta into a pot to heat on the stove.

If you have frozen your leftovers, throw it in your fridge the day before you want to eat it to make it easier to reheat. You can place it straight from the freezer into the microwave, but it may take a little bit longer. If you are taking this route (straight from freezer to microwave), heat it up in rounds and mix it every minute and a half. This will make sure that the dish reheats evenly.

Can I make this pasta dish gluten free?

Absolutely! Depending on the type of gluten free pasta you choose, you may need to make a couple of modifications to the quantity of liquid and cook time.

We have found that gluten free pasta (particularly spaghetti) is a bit more delicate than regular pasta. Because of that, we recommend starting out with 3 1/4 cup of chicken stock and to gently stir a couple more times while it is cooking. This will prevent it from sticking and tearing apart.

Make sure to taste test a noodle for texture at the 8 minute mark. If you find that your pasta is still a bit chewy or undercooked, add an extra 1/2 cup of stock.

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