One-Pot Penne Alfredo Pasta

More ONE POT Pasta recipes, you ask? Well, do I have a new one for you: One-Pot Penne Alfredo Pasta!

This One-Pot Penne Alfredo Pasta wonder is crafted to make getting pasta Alfredo on the table in no time and a slightly healthier option. No, I am no deeming this version as “healthy”; however, the Alfredo sauce I grew up enjoying involved a carton of heavy creamer, 2 sticks of butter, and a ton of parmesan. It was glorious!

Here, similar to a lot of my one-pot pasta recipes, we are cooking the pasta in the same liquid that is the alfredo sauce. I do this because the starchy pasta water really adds a nice texture to the sauce and thickens it up nicely without the need of heavy cream or flour. 

The result is delightful and something the whole family will gobble up!!! Enjoy!!

Love ONE POT PASTA recipes? Try my One Pot Yummy Pasta or my One Pot Hamburger Helper Beef Stroganoff!

One Pot Penne Alfredo Pasta

Serves: 4 people

Print

5 from 5 votes

Prep Time5 mins

Cook Time20 mins

Total Time25 mins

Ingredients

• 2 tbsp extra virgin olive oil
• 2 tbsp shallot, finely diced or 1 small shallot
• 3 cloves garlic, minced
• 1/4 cup dry white wine
• 2 cups chicken broth
• 2.5 cups milk
• 1 lb uncooked penne pasta
• 1 tsp kosher salt, or more to taste
• 1/2 tsp fresh cracked black pepper
• 1/2 tsp dried oregano
• 2 tbsp butter
• 3/4 cup shredded or grated parmesan cheese plus more for serving
• 2 tbsp freshly chopped flat-leaf parsley

Optional, for serving:

• a sprinkle of Italian style breadcrumbs
• crushed red pepper flakes

Instructions

• Heat the oil a large skillet (with tall sides) or a pot over medium heat. Add the shallot and garlic and cook, stirring, for 1-2 minutes, being careful not to burn.
• Add the white wine (if using) and cook, stirring, until reduced by half, 2-3 minutes.
• Add the chicken broth, milk, uncooked pasta, salt, pepper, oregano and stir to combine. Increase the heat and bring contents in the pot to a boil. Once boiling, immediately reduce the heat to a very light simmer. Cook, simmering and uncovered, stirring frequently until the pasta is tender and most of the liquid has been absorbed, about 15 minutes.

  be careful and keep an eye on it while it's cooking. You want to stir it very often to prevent the milk for curdling.
• When the pasta is tender, remove from heat. Stir in the butter, parmesan and parsley until the butter has melted and the cheese is well combined. Taste, add more salt-- if desired.
• Serve immediately. Sprinkle a little breadcrumbs and crushed red pepper flakes on top, if you'd like! Enjoy!

Notes

Reheating instructions: for best results, reheat the pasta in a skillet with 1/4 - 1/2 cup of broth (depending on how much you are reheating). This will rehydrate the noodles and loosen up the sauce.

** Dairy- Free and Gluten Free Alternatives: 

Yes, you can sub Gluten-Free pasta or even a legume pasta (like banza) works here. Just make sure it's 1 lb. like my recipe calls for. I recommend Jovial Brown Rice Pasta.

For a Dairy-Free option I suggest subbing Nutpods Original Dairy-Free Creamer for the milk. And if you can't find a good Dairy-free parmesan cheese, you can add in 2 tbsp nutritional yeast to give it a "cheesy" flavor. It just won't be as creamy. But still good!