Creamy Milk Pasta One-Pot (Printable)

Cozy one-pot pasta simmered in milk, creating a silky, creamy sauce with garlic and Parmesan in just 25 minutes.

# What You'll Need:

→ 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 cheese for serving

# Steps:

01 - In a large deep skillet or wide saucepan, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant but not browned.
02 - Pour milk into the skillet and bring to a gentle simmer, avoiding a full boil.
03 - Add pasta, salt, pepper, and nutmeg if using. Stir thoroughly to prevent sticking and ensure even cooking.
04 - Cook uncovered, stirring frequently, for 12 to 15 minutes until pasta reaches al dente texture and most milk thickens into a creamy sauce. Add additional milk if sauce thickens too quickly.
05 - Stir in grated Parmesan until completely melted and sauce achieves silky consistency. Adjust seasoning to preference.
06 - Remove from heat and serve immediately, garnished with fresh parsley and extra Parmesan cheese.

# Expert Advice:

01 -
  • Everything happens in one pan, so cleanup is as easy as the cooking itself.
  • The milk thickens naturally around the pasta, creating a sauce that clings beautifully without any cream or flour.
  • It tastes indulgent and restaurant-worthy but uses ingredients you probably already have in your fridge.
  • The gentle, milky flavor is incredibly soothing and pairs with almost any add-in you can imagine.
02 -
  • Stirring frequently is non-negotiable; if you walk away, the pasta will stick to the bottom and the milk will scorch.
  • Whole milk is essential for the creamy texture; low-fat or skim milk will leave you with a watery, disappointing sauce.
  • The sauce thickens quickly once the pasta is cooked, so serve it immediately or it will stiffen as it cools.
03 -
  • Use a wide, shallow pan instead of a tall pot so the milk evaporates evenly and the pasta cooks uniformly.
  • Grate your own Parmesan instead of buying pre-shredded; it melts smoother and tastes infinitely better.
  • Taste the pasta a minute before you think it's done; it will continue to soften slightly as it sits in the sauce.
  • If you love garlic, double it and add a pinch of red pepper flakes for a gentle kick.
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