Sometimes, the day ends with a craving for something warm, cheesy, and effortlessly satisfying. This one pot garlic cheese pasta does exactly that—a creamy, garlicky hug in a bowl made without multiple pots or hours in the kitchen.
I remember the first time I tried this recipe. The kitchen was a little chaotic—my phone buzzed somewhere between the counter and the sink, and I almost forgot to stir the pasta at the right moment. But as the garlic-scented steam began to rise and the cheese melted into the sauce, everything else faded. That moment when the pasta was perfectly tender, coated in that rich, cheesy sauce, it felt like the ultimate small win after a long day. I didn’t even mind the little mess I made, because comfort was on the plate.
Why You’ll Love It:
- It’s all done in one pot, which means less cleanup and more time to relax.
- The garlic and cheese combo is simple yet deeply flavorful—nothing fancy, just honest comfort.
- It’s quick to make, so even the busiest evenings can end with something homemade.
- It’s simple—and that’s kind of the point. Sometimes you just want something straightforward and satisfying.
Don’t worry if you’re not an expert at multitasking in the kitchen; this recipe is forgiving and perfect for those moments when you’re juggling dinner with everything else.
PrintOne Pot Garlic Cheese Pasta
A creamy and flavorful one pot garlic cheese pasta that’s quick and easy to make, perfect for a comforting weeknight dinner.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4
Ingredients
12 ounces uncooked spaghetti
4 cups water
1 cup whole milk
4 cloves garlic, minced
2 tablespoons unsalted butter
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried Italian seasoning
1 cup shredded sharp cheddar cheese
1/2 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
Instructions
In a large deep skillet or pot, combine the uncooked spaghetti, water, whole milk, minced garlic, unsalted butter, salt, black pepper, and dried Italian seasoning.
Bring the mixture to a boil over medium-high heat, stirring occasionally to prevent the pasta from sticking.
Once boiling, reduce the heat to medium-low and simmer, stirring frequently, until the pasta is cooked al dente and most of the liquid is absorbed, about 12 to 15 minutes.
Remove the pot from heat and immediately stir in the shredded sharp cheddar cheese and grated Parmesan cheese until melted and the sauce is creamy.
Sprinkle the chopped fresh parsley over the pasta and gently toss to combine.
Serve the garlic cheese pasta hot.
Kitchen Notes: You don’t need fancy equipment here—just a deep skillet or pot where everything cooks together. I like serving this with a side of steamed veggies or a crisp salad to balance the richness. If you want to switch it up, sometimes I toss in a handful of spinach toward the end, or sprinkle some red pepper flakes for a little heat. I haven’t tested all these tweaks, but they seem to work well when I’ve tried them casually.
FAQ:
Can I use a different type of cheese? Yes, though sharp cheddar and Parmesan bring a nice balance of creaminess and tang. Feel free to experiment with what you have on hand.
Is this recipe freezer-friendly? It’s best enjoyed fresh, but leftovers keep well in the fridge for a couple of days. Reheat gently, adding a splash of milk if the sauce thickens too much.
Can I make this dairy-free? I haven’t tried it myself, but swapping in plant-based milk and cheese alternatives might work if you’re open to experimenting.
When you’re craving something cozy but don’t want to fuss, this one pot garlic cheese pasta always delivers. Give it a go and see how something so simple can feel like a treat.