One-Pot Garlic Parmesan Pasta

Name: One-Pot Garlic Parmesan Pasta
Prep time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 1 tablespoon butter; 4 teaspoons finely chopped garlic; 3 cups Progresso™ chicken broth (from 32-oz carton); 8 oz uncooked spaghetti (from 16-oz box), broken in half; 1/4 teaspoon pepper; 1 cup shredded Parmesan cheese; 1/2 cup heavy whipping cream; 2 tablespoons chopped fresh Italian (flat-leaf) parsley

26 Ratings

24 Reviews

Kitchen Tested

Prep 30 min
Total 30 min
Ingredients 8
Servings 4

This simple one-pot pasta is a weeknight win – fast, flavorful and endlessly customizable. Go up or down on garlic to suit your taste.

By Pillsbury Kitchens

Updated April 24, 2018

Make With

Progresso Broth

Ingredients

1 tablespoon butter
4 teaspoons finely chopped garlic
3 cups Progresso™ chicken broth (from 32-oz carton)
8 oz uncooked spaghetti (from 16-oz box), broken in half
1/4 teaspoon pepper
1 cup shredded Parmesan cheese
1/2 cup heavy whipping cream
2 tablespoons chopped fresh Italian (flat-leaf) parsley

Steps

1

In 3 1/2-quart saucepan, heat butter over medium heat. Add garlic; cook 1 to 2 minutes, stirring frequently, until garlic is tender.
2

Add chicken broth, spaghetti and pepper; heat to boiling. Simmer 10 to 12 minutes, stirring occasionally, until most of liquid is absorbed and pasta is al dente. Stir in 3/4 cup of the Parmesan cheese and the whipping cream just until heated through.
3

Serve immediately with remaining 1/4 cup Parmesan cheese and parsley.

Chopped garlic is sold in jars and works in a pinch if you don’t want to chop your own garlic.
Try stirring in 1/4 teaspoon crushed red pepper to add a subtle heat to this recipe.

Nutrition Facts

Serving Size: 1 Serving

Calories: 480

Calories from Fat: 190

Total Fat: 21g; 32%

Saturated Fat: 13g; 63%

Trans Fat: 1/2g

Cholesterol: 60mg; 20%

Sodium: 1040mg; 43%

Potassium: 150mg; 4%

Total Carbohydrate: 53g; 18%

Dietary Fiber: 3g; 12%

Sugars: 3g

Protein: 21g

% Daily Value*:

Vitamin A: 15%; 15%

Vitamin C: 2%; 2%

Calcium: 40%; 40%

Iron: 15%; 15%

Exchanges:

3 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1 Lean Meat; 1/2 High-Fat Meat; 2 1/2 Fat;