Waking up to a busy weeknight usually means I need a miracle dinner that cooks in minutes, and this One-Pan Butter Parmesan Pasta is the "magic skillet" meal Max begs for. We love how the pasta releases its own starch right into the pan to create a silky, luxurious sauce without needing a drop of heavy cream. It is our favorite family habit for turning simple pantry staples into a golden, bubbling comfort food masterpiece.
Jump to:
- Why You Will Love This One-Pan Butter Parmesan Pasta
- How To Make One-Pan Butter Parmesan Pasta
- What Pairs Well With One-Pan Butter Parmesan Pasta
- One-Pan Butter Parmesan Pasta Variations
- Equipment
- Storage / Make Ahead / Serving Tips
- Top Tips for Best One-Pan Butter Parmesan Pasta
- One-Pan Butter Parmesan Pasta FAQs
- A Comfort Meal Everyone Requests
- Related
- One-Pan Golden Butter Parmesan Pasta
Why You Will Love This One-Pan Butter Parmesan Pasta
This dish offers a perfect balance of salty, nutty parmesan and rich garlic butter; providing a satisfying comfort meal that is both visually stunning with its golden crust and incredibly creamy. It is an effortless way to get dinner on the table with practically zero cleanup, working as a showstopper for a quick weeknight dinner or a cozy dinner party menu.
How To Make One-Pan Butter Parmesan Pasta
The One-Pan Butter Parmesan Pasta is a modern, efficient twist on the classic Alfredo; featuring a cooking method where the pasta simmers directly in the liquid to thicken the sauce naturally. This specific version uses small shell pasta and a finishing broiler step to create that signature golden-brown crunch seen in the photo. Originally inspired by simple Italian "pasta al burro" traditions, this dish has been refined in our kitchen to be a tested, repeatable favorite that feels like a warm hug in a bowl.
One-Pan Butter Parmesan Pasta Ingredients
- 1 pound Small shell pasta or elbow macaroni
- 4 cups Chicken or vegetable broth
- 2 cups Whole milk
- 4 tablespoons Unsalted butter
- 4 cloves Garlic (minced)
- 1 ½ cups Parmesan cheese (freshly grated)
- 1 cup Mozzarella cheese (shredded, for the pull)
- ½ cup Panko breadcrumbs
- 2 tablespoons Fresh parsley (chopped)
- ½ teaspoon Black pepper
- Salt to taste
Step by Step Method
Sauté the aromatics
- Melt the butter in a large, oven-safe skillet over medium heat and sauté the minced garlic for one minute until fragrant but not browned.
Simmer the pasta
- Pour in the broth, milk, and dried pasta, stirring to combine. Bring to a gentle simmer (do not boil rapidly or the milk may separate).
Cook until tender
- Let the pasta cook uncovered for twelve to fifteen minutes, stirring frequently, until the liquid reduces to a creamy sauce and the pasta is al dente.
Melt the cheese
- Remove from heat and stir in one cup of the Parmesan and all of the Mozzarella cheese until the sauce is thick, gooey, and coating every shell.
Add the crunch
- Mix the remaining Parmesan with the Panko breadcrumbs and scatter this mixture generously over the top of the creamy pasta.
Broil for gold
- Place the skillet under the oven broiler for three minutes until the top is bubbling, golden brown, and crispy.
Final garnish
- Sprinkle with fresh parsley and extra black pepper immediately before serving straight from the skillet.
MAX’S REACTION
"Mom, look at the cheese pull! It's like a golden treasure chest with crunchy bits on top. Can I scrape the crispy edge?"
What Pairs Well With One-Pan Butter Parmesan Pasta
I usually serve this rich, creamy pasta with a crisp, acidic side like our Italian Grinder Salad to cut through the richness of the cheese. If you are looking for a protein-heavy main to serve alongside it, the savory flavors of our Slow Cooker Asian Pulled Pork provide a wonderful contrast. For a fun, casual weekend spread, this pasta works great next to a tray of Loaded Spicy Tex-Mex Nacho Fries.
One-Pan Butter Parmesan Pasta Variations
Pasta Butter Parmesan Black Pepper (Cacio e Pepe Style)
Double the amount of freshly cracked black pepper and omit the mozzarella/breadcrumb topping for a spicy, minimalist Roman classic.
Butter Parmesan Pasta for Kids
Stir in a cup of frozen peas or diced ham during the last two minutes of simmering to add a pop of color and extra protein.
Creamy Parmesan Pasta No Cream
This recipe naturally creates a creamy sauce using the starch from the pasta and milk. For an even lighter version, use half-and-half broth and water, finishing with just the cheese.
Spicy Garlic Butter Pasta
Add a teaspoon of red pepper flakes to the garlic butter at the start for a kick of heat that balances the rich dairy.
Equipment
- Large Cast Iron Skillet (or oven-safe pan)
- Wooden Spoon
- Cheese Grater
Mom Tip: Grate your own Parmesan cheese from a block! The pre-shredded stuff in tubs has anti-caking agents that prevent it from melting into that smooth, glossy sauce you see in the picture.
Storage / Make Ahead / Serving Tips
Storage Tips That Keep It Fresh
- Store leftovers in an airtight container in the refrigerator for up to three days.
- Note that the pasta will absorb the sauce as it sits, so it will be much thicker the next day.
Make Ahead Strategy
- You can measure out all your ingredients and grate the cheeses a day in advance.
- Do not precook the pasta; this dish relies on the starch release during the actual cooking process to create the sauce.
Reheating Instructions
- Reheat on the stove over low heat with a splash of milk or water to loosen the sauce back up.
- You can also reheat in the microwave in short bursts, stirring in between.
Top Tips for Best One-Pan Butter Parmesan Pasta
The absolute secret to that professional, golden-brown crust is the Panko-Parmesan mixture under the broiler. I always tell Max that we have to watch the oven like a hawk because it goes from "perfect gold" to "burnt toast" in seconds! Stir the pasta frequently while it simmers in the milk and broth; this releases the starch and prevents the pasta from sticking to the bottom of the skillet. If the sauce looks too thin when the pasta is done, just let it sit off the heat for two minutes—it thickens rapidly as it cools.
One-Pan Butter Parmesan Pasta FAQs
What is the best pasta shape for this recipe?
Small shells, elbows, or orecchiette are best because they cup the sauce and cheese, delivering maximum flavor in every bite.
Can I make this gluten-free?
Yes, use your favorite gluten-free pasta blend, but keep an eye on the liquid levels as GF pasta often releases starch differently.
Why did my sauce curdle?
This happens if the heat is too high. Keep the pan at a gentle simmer rather than a rolling boil to keep the dairy smooth.
A Comfort Meal Everyone Requests
Serving up this bubbling, golden skillet is my favorite way to end a busy day with Max. If you enjoyed this creamy win, you should try our zesty Italian Grinder Salad for a perfect veggie pairing. For a fun weekend feast, nothing beats the bold flavors of our Loaded Spicy Tex-Mex Nacho Fries.
Share your One-Pan Butter Parmesan Pasta! Tag us @HannahCooking with #OnePanButterParmesanPasta; we’re dying to see your version and hear about your homemade kitchen stories!
⭐️ Rate this One-Pan Butter Parmesan Pasta recipe and let us know what twists or ingredients you used!
Related
Looking for other recipes like One-Pan Butter Parmesan Pasta? Try these:
- Mango Lime Rice25 Minutes
- Pineapple Cucumber Salad10 Minutes
- Cowboy Cabbage Salad15 Minutes
- Hot Honey Pepperoni Pizza27 Minutes
One-Pan Golden Butter Parmesan Pasta
Equipment
- 1 Cast iron skillet (10 or 12 inch)
- 1 Wooden spoon (For stirring)
- 1 Cheese Grater (For fresh parmesan)
Ingredients
- 1 lb Small shell pasta - Uncooked
- 4 tablespoon Unsalted butter - Divided
- 4 cloves Garlic - Minced
- 4 cups Chicken broth - Low sodium
- 2 cups Whole milk - Or half-and-half
- 1 ½ cups Parmesan cheese - Freshly grated
- 1 cup Mozzarella cheese - Shredded
- ½ cup Panko breadcrumbs - For topping
- 2 tablespoon Parsley - Chopped
Instructions
- Melt butter in a large oven-safe skillet and sauté garlic until fragrant.
- Add broth, milk, and pasta. Simmer gently for 15 minutes until pasta is tender.
- Remove from heat and stir in mozzarella and 1 cup of parmesan until creamy.
- Mix remaining parmesan with Panko and sprinkle over the pasta.
- Broil for 2-3 minutes until the top is golden brown and bubbly.
- Garnish with fresh parsley and serve immediately from the skillet.
Leave a Reply