Creamy Milk Pasta One-Pot (Printable)

Cook pasta directly in milk for a silky, rich sauce that thickens naturally. Simple one-pan comfort food ready in under 30 minutes.

# What you need:

→ 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

# How to make it:

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 -
  • The sauce thickens naturally as the pasta releases starch into the milk, creating restaurant quality creaminess with zero fuss
  • Everything cooks in one pan, meaning minimal cleanup and maximum flavor absorption
02 -
  • If the sauce thickens too fast before the pasta is done, add a splash more milk and keep cooking
  • Stir often during the last 5 minutes, as the sauce thickens rapidly and can stick to the bottom
03 -
  • Grate your Parmesan fresh from the block for the smoothest melting texture
  • Keep the heat at medium or lower to prevent the milk from separating or scorching
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