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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
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
Nutrition information is automatically calculated, so should only be used as an approximation.
Could
I use a different pasta shape for this (e.g. fettuccini, bucatini )?
Hi! most any pasta works– but I do find when making one-pot pasta shorter pasta makes it a bit easier to come together!
This is my families FAVORITE pasta! We top ours with some blackened chicken and very little is ever left over!
yum!! thank you, whitney!
Has anyone tried this with Chickpea pasta?
It does work!
first time boiling dry pasta in milk was skeptical but omg wowwwww this is INCREDIBLEEEE
isn’t it just magical!?
Even when made gluten free & dairy free to fit my allergies, this reigns supreme as my favorite The Defined Dish meal of all time! I serve mine with her asparagus/heriloom tomato/burrata caprese salad and the sheet pan chicken piccata for the best meal EVER!
This recipe is so so so delicious! And when you add bacon to it….well let’s just say it’s a real crowd pleaser!!
Soooo easy and delicious! Put some grilled chicken on top and it was totally restaurant status. Husband loved it, I loved it, and toddlers loved it! Winner.
Super fast and easy to make! Don’t forget the red pepper flakes – they make it bombbb! My husband makes this one and feels like a true chef, ha!
I LOVE this recipe!! The sauce is perfection. I was wondering if I could use the sauce with fresh pasta. Do you have a recipe for just the sauce? Thanks!
It would be a completely different way to make the recipe since the pasta starch won’t thicken the sauce. I wouldn’t do that with this recipe here.
Okay thanks! Do you have an Alfredo sauce recipe?
Hi! The recommended amount of chicken broth and milk was not enough to cook my penne till soft! Anyone else have this problem? I ran out of milk and have been adding extra chicken broth and water :/
Wow! This tastes amazing. We always make Alfredo with heavy cream or at least half and half but it always gets so thick mid-way through eating it, when we saw this thought we’d give it a try…this is easily the best Alfredo recipe I’ve ever made! We added rotisserie chicken in at the end for some protein. Delicious. Thank you!!