One Pot Creamy Garlic Parmesan Alfredo
This easy One Pot Creamy Garlic Parmesan Alfredo is made with tender rigatoni cooked directly in a rich, buttery garlic cream sauce with freshly grated Parmesan and mozzarella. No boiling pasta separately, no draining, and minimal cleanup! The perfect creamy, cheesy dinner for busy weeknights.
Servings 6
Ingredients
- 1 lb rigatoni or any small-shaped pasta uncooked
- 4 tbsp butter
- 1 ½ tsp garlic powder
- 4 cups water
- 1 ½ cups heavy whipping cream
- 1 cup freshly grated Parmesan cheese
- ½ tsp dried oregano
- ½ tsp dried thyme
- 1 tsp salt
- ½ tsp black pepper
- ½ cup shredded mozzarella cheese
Instructions
- Combine the ingredients. Add the uncooked pasta, butter, garlic powder, water, heavy whipping cream, oregano, thyme, salt, and black pepper to a large, deep skillet. Stir to combine, reserving the Parmesan and mozzarella for later.
- Bring to a boil. Heat over medium-high heat until the mixture reaches a gentle boil, stirring occasionally.
- Simmer the pasta. Reduce the heat to medium-low and simmer uncovered for approximately 15–20 minutes, stirring frequently, until the pasta is tender and most of the liquid has been absorbed. Add a splash of water if needed.
- Add the cheese. Reduce the heat to low and stir in the freshly grated Parmesan and shredded mozzarella until melted and the sauce is smooth and creamy.
- Serve and enjoy. Remove from the heat and let the pasta rest for 2–3 minutes to allow the sauce to thicken. Stir once more and serve warm with additional Parmesan cheese, if desired.
Video
Notes
- Freshly grated Parmesan: For the smoothest, creamiest sauce, use freshly grated Parmesan instead of pre-shredded cheese.
- Pasta shapes: Rigatoni, penne, rotini, or medium shells work well. Cooking times may vary depending on the pasta shape.
- Sauce consistency: If the pasta absorbs too much liquid while cooking, add a splash of water. The sauce will continue to thicken as it cools.
- Add protein: Stir in cooked chicken, shrimp, or rotisserie chicken for a heartier meal.
- Storage: Refrigerate leftovers in an airtight container for up to 3–4 days. Reheat gently with a splash of milk or cream to loosen the sauce.