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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!
want more one pot pasta recipes? try these!
One-Pan Italian Sausage and Orzo
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.
Clumpy and disgusting with very little taste
Added fresh broccoli with the pasta to make it more nutritionally sound and it was delicious. (Increased liquid by about 1 cup as well). Great recipe—my teenager took the leftovers to school for lunch.
glad you enjoyed it!
Doubled this recipe for dinner tonight & leftovers for work lunches. As we are dairy-free and I didn’t have the recommended nutpods on hand, I used a can of evaporated coconut milk then the rest of the milk measurement I did with unsweetened oatmilk. For df parmesan, I grated the amount called for from a Violife wedge. I added about 2.5 or 3 oz df cream cheese to the double batch and once the cheeses were melted thinned the sauce a little with oatmilk to preference. Separately, I cooked chicken thighs in df butter with Italian seasoning and some steak tips in df butter and Italian seasoning so people can add their preferred meat to their pasta. It was a big success! So good!!
Thanks for sharing, tonya!
Delicious, and simple! I’ve used this recipe many times. It tastes better with every bite!
Can you add raw chicken to this or should it be cooked?
I would sear it first, remove from heat and set aside, make the pasta then slice it and serve over the top. Similar to how i do in this recipe:
https://thedefineddish.com/one-pot-chicken-florentine-pasta/
My daughter likes Chicken Alfredo, and ever since I started making this recipe a year ago, with chicken added, this is the only recipe she ever asks for. (Almost weekly) It’s a great weeknight dinner for the family, and easy prep with great flavor.
Will this recipe work if I don’t have white wine on hand? Thanks 🙂
What a great and easy pasta recipe. I had to use Nutpods since two in my home cannot have milk and it still turned out great. I did increase the parm to help with the creaminess since they both can eat cheese just not milk or cream. I did have to add a little extra liquid as it cooked but have made your yummy pasta recipe and needed to do the same with that one. I made a few blackened chicken breast to include with the pasta and my family really enjoyed this meal.
Could I sub unsweetened almond milk for the milk?
You *can* but it sweetens the pasta a bit… and I personally didn’t enjoy the flavor when doing this.
I’m wondering how canned coconut milk would work in this?
This was such an easy meal to put together and made with mostly pantry staples. I had everything but the shallot on hand and it still turned out very good. Love one pot meals that are great for week nights and cleanup.