Creamy Milk Pasta One-Pot (Printable Version)

Cozy pasta cooked in milk with butter, garlic, and Parmesan for a rich, creamy sauce in just 25 minutes.

# Needed Ingredients:

→ 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

# Preparation 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 Advice:

01 -
  • Everything happens in one pan, so you get maximum creaminess with minimum cleanup
  • The milk naturally reduces into a silky sauce that coats every single piece of pasta perfectly
02 -
  • If the sauce thickens too quickly before the pasta is done, don't panic, just splash in a bit more milk and keep cooking
  • Stir frequently, especially toward the end, because the milk can catch and burn on the bottom if neglected
03 -
  • Use a wide, deep pan rather than a tall narrow one, this helps the milk reduce evenly and gives you room to stir without spilling
  • Grate your Parmesan fresh from a block, pre-grated cheese often has anti-caking agents that prevent smooth melting
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