Creamy Milk Pasta One-Pot (Printable)

Tender pasta simmered in milk with butter and Parmesan creates a silky, restaurant-quality sauce in one pot.

# Ingredient list:

→ Pasta

01 - 12 oz short pasta (penne, fusilli, or rigatoni)

→ Dairy

02 - 4 cups whole milk
03 - 1/4 cup unsalted butter
04 - 2/3 cup grated Parmesan cheese

→ Aromatics & Seasoning

05 - 2 garlic cloves, minced
06 - 1/2 teaspoon salt, or to taste
07 - 1/4 teaspoon freshly ground black pepper
08 - Pinch of nutmeg (optional)

→ Garnish

09 - Fresh parsley, chopped (optional)
10 - Extra Parmesan, for serving

# How-to:

01 - In a large, deep skillet or wide saucepan, melt the butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant but not browned.
02 - Pour in the milk and bring just to a gentle simmer (do not boil).
03 - Add the pasta, salt, pepper, and nutmeg (if using). Stir well to prevent sticking.
04 - Cook, uncovered, stirring frequently, for 12–15 minutes or until the pasta is al dente and most of the milk has thickened into a creamy sauce. If the sauce thickens too quickly, add a splash more milk as needed.
05 - Stir in the grated Parmesan until melted and the sauce is silky. Adjust seasoning to taste.
06 - Remove from heat. Serve immediately, garnished with fresh parsley and extra Parmesan.

# Expert Advice:

01 -
  • The pasta and sauce cook together in perfect harmony, saving you from washing multiple pots while creating a silkier texture than traditional methods.
  • Its wonderfully adaptable to whatever youve got in the fridge – weve thrown in everything from leftover rotisserie chicken to frozen peas with equally delicious results.
02 -
  • Stirring frequently isnt just a suggestion – I once walked away for a phone call and returned to find pasta firmly stuck to the bottom of my favorite pan.
  • The sauce will continue to thicken as it cools, so its better to err on the slightly too loose side when you take it off the heat rather than waiting for it to reach your desired consistency.
03 -
  • Warm your serving bowls by filling them with hot water for a minute before draining and adding pasta – this keeps the sauce from thickening too quickly once served.
  • Reserve a small amount of grated Parmesan to stir in just before serving rather than adding it all during cooking – this creates distinct layers of cheese flavor that make each bite more interesting.
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