Name: One-Pan Butter Parmesan Pasta
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Italian-Inspired
Ingredients: 8 oz pasta (spaghetti, fettuccine, or any long noodle); 3 tablespoons unsalted butter; 2 cloves garlic, minced; 3/4 cup grated parmesan cheese; 1/2 teaspoon salt (or to taste); 1/4 teaspoon black pepper; 3 cups water or low-sodium broth (just enough to barely cover pasta); Fresh parsley or basil (optional, for garnish)

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One-Pan Butter Parmesan Pasta is a creamy, cheesy, and ultra-comforting dish that comes together with minimal ingredients and cleanup. Everything cooks in a single pan—including the pasta—so I get rich, buttery flavor in every bite without juggling multiple pots. It’s perfect for busy nights when I want something quick, easy, and delicious.

Why You’ll Love This Recipe

I love how this recipe delivers maximum comfort with minimal effort. The starchy pasta water blends with butter and parmesan to create a silky, rich sauce that clings to every strand. It’s a no-fuss dish that’s deeply satisfying on its own or works as a base for add-ins like chicken, veggies, or shrimp. And since it’s all made in one pan, cleanup is a breeze.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Pasta (spaghetti, fettuccine, or any long noodle)
Unsalted butter
Garlic, minced
Grated parmesan cheese
Salt
Black pepper
Water or low-sodium broth
Fresh parsley or basil (optional, for garnish)

Directions

I place the pasta in a large, deep skillet or saucepan and add just enough water or broth to barely cover it.
I bring it to a boil, then reduce to a simmer and cook, stirring occasionally, until the pasta is al dente and most of the liquid has reduced—about 9–11 minutes.
I stir in the butter and garlic, letting it melt and blend with the remaining starchy water to form a sauce.
I remove the pan from the heat and gradually mix in the parmesan until smooth and creamy.
I season with salt and black pepper to taste.
I serve immediately, topped with chopped parsley or basil if I want a fresh touch.

Servings and timing

This recipe makes 3–4 servings and takes about 20 minutes from start to finish. It’s great for a fast weeknight dinner or a cozy side dish.

Variations

Sometimes I add cooked chicken, or sautéed mushrooms for more protein and flavor. I’ve also stirred in a splash of cream or a squeeze of lemon juice for a richer or brighter sauce. If I want more texture, I toss in some toasted breadcrumbs or pine nuts on top before serving.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I add a splash of water or broth to loosen the sauce and warm it gently on the stove or in the microwave. The pasta stays creamy and just as comforting the next day.

FAQs

Can I use pre-grated parmesan?

I prefer freshly grated for the smoothest melt, but I’ve used good-quality pre-grated cheese and it works fine too—just avoid the powdered kind.

Will any pasta shape work?

Yes! I usually use spaghetti, but penne, linguine, or even shells all work well. Just adjust the cooking time based on the shape.

How do I prevent the pasta from sticking?

I stir regularly while it simmers and make sure there’s enough liquid in the pan. The butter at the end also helps keep things silky.

Can I make this gluten-free?

Absolutely. I use my favorite gluten-free pasta and follow the same steps. I just keep an eye on the cooking time and add more liquid if needed.

Is this recipe vegetarian?

Yes, as long as the parmesan is vegetarian-friendly. Some cheeses contain animal rennet, so I check the label if needed.

Conclusion

One-Pan Butter Parmesan Pasta is the kind of simple, satisfying dish I keep in regular rotation. It’s creamy, rich, and endlessly adaptable—perfect when I need something fast and comforting. With just one pan and a handful of ingredients, I get a restaurant-worthy result with barely any cleanup.