Creamy Milk Pasta One-Pot (Printable)

One-pot pasta simmered in milk, flavored with garlic and Parmesan for a smooth, creamy finish.

# Components:

→ Pasta

01 - 12 ounces 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 cheese, for serving

# Method:

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

# Expert Advice:

01 -
  • The whole thing happens in one pot with almost no cleanup, yet tastes like you've been simmering a sauce for hours.
  • Pasta cooked directly in milk becomes impossibly creamy without cream, making it feel indulgent but somehow lighter than traditional Alfredo.
  • It's ready in 25 minutes flat, making weeknight dinners feel less like a chore and more like a small victory.
02 -
  • Freshly grated Parmesan makes an enormous difference—the pre-grated stuff won't melt as smoothly and changes the whole texture of the final dish.
  • Watch the milk temperature carefully because once it boils, the sauce can separate; gentle simmer is genuinely the move here, not aggressive heat.
  • The pasta continues to absorb milk even after you stop cooking, so if you're not eating immediately, keep extra milk nearby to loosen things back up.
03 -
  • A wooden spoon with a flat edge lets you stir the bottom corners of the pan without scratching it, and helps you feel whether anything's sticking before it becomes a problem.
  • For extra richness that doesn't feel heavy, stir in a spoonful of cream cheese or mascarpone right at the end—it dissolves into the sauce and adds a subtle tang that makes people wonder what you did differently.
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