One Pot Spicy Garlic Parm Pasta
A fragrant garlic and red pepper pasta cooked entirely in rich chicken bone broth for maximum flavor absorption. Finished with heavy cream, butter, lemon, and parmesan for a velvety, bright sauce that comes together in just 30 minutes.
Prep: 5 min
Cook: 25 min
Total: 30 min
Servings: 2
- Infuse the oil: Heat the olive oil in a large pan over low heat. Add the grated garlic and red pepper flakes. Cook gently for about 5 minutes, stirring occasionally until fragrant.
- Toast the pasta: Add the dry pasta to the pan, stirring to coat it in the flavored oil. Cook for about 5 minutes until the pasta becomes slightly golden and absorbs the oil.
- Simmer in broth: Pour in the chicken bone broth and stir. Bring to a gentle simmer and cook until about 85% of the liquid is absorbed by the pasta. Add more broth or water if it thickens too quickly.
- Build the sauce: Turn the heat down. Stir in the heavy cream and bring to a gentle boil. Add the lemon juice and butter, letting it melt. Sprinkle in the grated parmesan cheese and stir until melted into a creamy sauce.
- Season and serve: Taste and adjust seasoning with extra red pepper flakes, black pepper, or a pinch of salt. Serve immediately, garnished with extra parmesan and fresh parsley.
Tips for Success
- Pasta choices: Any small pasta works like penne, fusilli, or spaghetti. Adjust the cooking time if using a different pasta.
- Broth alternatives: You can use regular chicken or vegetable broth if you don't have bone broth.
- Grate your own cheese: Freshly grated parmesan melts much better into the sauce than pre-packaged varieties.
- Adjust consistency: If the sauce gets too thick while cooking, add a little more broth or water to loosen it up.
Chef's Note: Cooking the dry pasta directly in the flavored oil before adding the broth gives it a subtly nutty flavor and helps prevent it from getting mushy.
