Creamy Milk Pasta One-Pot (Printable)

Cozy pasta cooked in milk creates 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, for serving

# How-To Steps:

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 Tips:

01 -
  • Everything happens in one pan, so cleanup is practically nonexistent and you can actually relax while it cooks.
  • The milk becomes the sauce as it reduces, clinging to every piece of pasta without any roux or cream needed.
  • It tastes indulgent and comforting, like something that took hours, but you will be eating in under half an hour.
  • You can toss in whatever you have in the fridge and it still works beautifully.
02 -
  • Stir often or the pasta will stick to the bottom and the milk will scorch, leaving you with a burnt taste that no amount of cheese can hide.
  • Use whole milk because lower fat versions will not thicken properly and the sauce will stay thin and watery.
  • Do not walk away during cooking, this needs attention, but it is gentle attention, just a stir every couple of minutes while you sip your wine.
03 -
  • Use a wide shallow pan instead of a tall pot so the milk reduces faster and more evenly, giving you better control over the sauce.
  • Grate your own Parmesan fresh because pre-shredded cheese has anti-caking agents that can make the sauce gritty instead of smooth.
  • Taste the pasta a minute or two before you think it is done, because it will keep cooking slightly in the hot sauce even after you turn off the heat.
Go Back