These Garlic Parmesan Noodles are creamy, buttery and packed with fresh garlic and Parmesan cheese. The angel hair pasta cooks right in the chicken broth, then gets finished with Parmesan and half-and-half for an easy one-pot side dish that's ready in about 15 minutes.
Serve these creamy garlic Parmesan noodles with chicken, pork, shrimp or vegetables, or add your favorite protein and turn them into a quick dinner.
How to Make Garlic Parmesan Noodles
These garlic Parmesan noodles come together in one pot, and the pasta cooks directly in the chicken broth so there's no separate pot to drain.
- Heat the olive oil and butter over medium heat. Add the garlic and cook for about 1 minute.
- Add the chicken broth and bring it to a boil.
- Add the uncooked angel hair pasta directly to the broth and cook until al dente.
- Remove the pan from the heat and gradually stir in the Parmesan cheese until melted.
- Stir in the half-and-half and parsley.
- Let the noodles stand for about 5 minutes so the sauce can thicken.
Tips for the Best Garlic Parmesan Noodles
Use freshly grated Parmesan.
Freshly grated cheese melts more smoothly than packaged pre-shredded Parmesan.
Remove the pan from the heat before adding the cheese.
Stir the Parmesan in gradually to help it melt smoothly and prevent clumping.
Don't drain the pasta.
The noodles cook directly in the broth and absorb the remaining liquid as they sit.
Let the noodles rest.
The sauce may look loose at first, but it thickens considerably after about 5 minutes.
Taste before adding salt.
Chicken broth and Parmesan already contain salt, so season at the end as needed.
What to Serve With Garlic Parmesan Noodles
These Parmesan Garlic Noodles, sometimes called Parmesan garlic noodles, pair perfectly with a variety of delicious dishes. Here are some mouthwatering options to serve alongside this flavorful pasta:
- Grilled Chicken
- Chicken Francese
- Pork Chops
- Roasted Vegetables
- Garlic Knots
- Green Salad
- Grilled Shrimp
Garlic Parmesan Noodles
- Total Time: 15 min
- Yield: 4 servings 1x
Description
Creamy Garlic Parmesan Noodles made with angel hair pasta, fresh garlic, butter, chicken broth, Parmesan and half-and-half. An easy one-pot side dish ready in about 15 minutes.
Ingredients
- 3 teaspoons olive oil
- 5–6 cloves fresh garlic, minced
- 3 tablespoons butter
- 3 cups low-sodium chicken broth or chicken stock
- 8 ounces angel hair pasta, uncooked
- 1 cup freshly grated Parmesan cheese
- ¾ cup half-and-half, or whole milk
- Salt, to taste
- ¼ teaspoon black pepper
- 1–2 tablespoons fresh parsley, finely chopped
Instructions
- In a large saucepan, heat the olive oil and butter over medium heat. Add the garlic and cook for about 1 minute, stirring frequently.
- Add the chicken broth and bring to a boil over high heat.
- Add the uncooked angel hair pasta directly to the broth. Cook until al dente, stirring occasionally. Do not drain.
- Remove the pan from the heat and let it sit for about 1 minute.
- Gradually stir in the Parmesan cheese until melted and smooth.
- Stir in the half-and-half and parsley.
- Taste and season with salt and black pepper as needed.
- Let the noodles stand for about 5 minutes before serving. The sauce will continue to thicken as the pasta absorbs the liquid. Add a splash of milk if you prefer a thinner consistency.
- Prep Time: 5 min
- Cook Time: 10 min
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
GARLIC PARMESAN NOODLES
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These noodles are amazing! I made them for my boyfriend and I and thought maybe the base recipe wouldn't be enough for the two of us (he's a big eater and I didn't want to skimp). I didn't *fully* double the recipe, though- I used an entire package (16 oz) of spaghetti (not angelhair), an extra cup of broth, a half cup more of half+half, and 1/2 c more Parmesan. It turned out a little soupy- but by the time we were done eating, what was left had thickened up nicely, so it was probably a matter of just letting it set. When I make it again, I'll probably stick to the original measurements, but I might sub fettuccine and heavy cream.
Just made your recipe tonight and added chicken sausage. My husband and I love it! I have a terrible tomato allergy so I'm always looking for pasta recipes that don't call for tomato. This one is definitely being added to the dinner rotation. Thanks for sharing!
you're welcome Laura, thanks for trying it and leaving us a comment! I would encourage you to try the orzo recipes and risotto recipes on our site as well.
I substituted shells as suggested, and wasn’t the happiest with the outcome. Apparently the shells are too thick and sucked up too much liquid- was left with drier pasta. If I make this again I’ll try a thinner pasta, or way less shells. Wish it had an oz size for pasta- some pasta boxes and bags are different sizes so saying half a box was confusing to me. Was okay! Good combo of ingredients. Someone suggested adding a touch of lemon- I can agree this was a good suggestion!
you are correct Christina, the shells will soak up much more of the liquid. I would try it again using only 1 cup of shells.
I first found this recipe last summer and my mom made it for me. After I got to college I started making it myself and it is my all time favorite thing to make. It's so easy and quick and tastes incredible. I was wondering if you had a good way to reheat it? I usually have some left over and I tried adding extra half and half to regain the same consistency but then it loses the flavor. Any tips would be amazing!! Thanks so much for sharing this recipe!!!
I'm so glad this has become a family favorite. I have to tell you that my kids are cold leftover eaters, including pizza. So they have no problem just grabbing the bowl straight from the fridge, grabbing a fork and sitting on the couch. But I do heat it up in the microwave with a little added milk on power 5. I never use full power. And I slowly let it heat back up 30 seconds at a time. I hope that helps!
This turned out super yummy! My only complaint is that the Parmesan cheese got all clumpy in there. My local store didn't have "fresh" parm but I found shredded in a container in the section with the other cheeses. Thought it'd be the same but evidently not. I have enough ingredients left to make another recipe. Maybe if I am more careful about gradually sprinkling it evenly over the hot pasta while stirring continuously? LOL It tasted GREAT though and was enjoyed by myself and my 8 yo grandson. Thanks for a wonderful recipe!
Hi Marianne
Unfortunately pre shredded cheese has cellulose in it which helps keep it from clumping together. Despite that it really shouldn't have clumped the way it did. I only know that from my previous years of using packaged cheeses. Maybe like you said it needs to go in gradually which is what I suggest any time you add cheese. Adding it all at once is never a good idea. Also, taking it off the heat helps as well. I'm glad you enjoyed it and hope it comes out better next time.
The same thing happened to me with the cheese. I liked the taste of the dish but was left with giant globs of cheese.
It was super easy and so delicious! The taste was more than I expected.
I squeezed a piece of lemon and even better.
I can’t get the Parmesan to melt. It just clumps and then too soupy. I’ve used preshedded and shredded the Parmesan myself so it’s not that. I love the flavor but can’t get your results. My husband said to drain the pasta but I said it doesn’t call for that. Is that my problem?
Ugh, I was embarrassed to serve this even though it was just my husband. We ate it but threw out the leftovers & ate a big bowl of ice cream instead.
wow Jane I'm sorry to hear that. I've gotten nothing but rave reviews on this recipe since I posted it years ago. What went wrong?
I make this once a week. It's amazing
Made it exactly as recipe was written. I doubled it because I have 3 teenagers and two are boys. lol The pickiest eater had seconds and wants some packed in her lunch tomorrow! I will make again, but use about a 1/2 cup less broth and a 1/4 less half and half (this is because I doubled the recipe and it was a little wet and angel hair pasta gets too soft with the extra liquid). I would probably leave it doubled if I used a different pasta. This is a keeper recipe! Thank you!
I make it with shrimp sautéed in olive oil, garlic and crushed red pepper. Fabulous!
I made this recipe for my picky husband and he loved it. He said it’s better then the box ones.
I KNOW RIGHT!!!! 😀
Very yummy and can you add chicken and broccoli to the dish?
absolutely !
This is EXCELLENT! I used some dried sweet potato pasta instead of angel hair pasta. The pasta actually had a bit of (unexpected!) sweetness to it, so I was a little concerned. However, the savory deliciousness of the sauce complimented it nicely. I look forward to making this again with a different pasta.
Thanks Tara! I've never heard of sweet potato pasta before. I'll have to check that out
I've been making this recipe on the stovetop for a year now, and the family loves it. Tonight I ate it in my Instant Pot, adding the half and half along with the broth at the beginning, and it was just as wonderful, but with even less pot-watching. Cue the band of angels!
Can you tell me how to do it in the IP?
Unfortunately I cannot Kathy because believe it or not I have never used mine. I've had one since last year and it's still in the box. I don't know that you can make this recipe in an instant pot. Maybe others have tried?
Can you give me instructions on How to do this recipe in the instant pot? Thanks
My 16yr old cooked this for supper tonight ( i helped her). It was pretty good but we used Gluten Free Fetticini noodles and found in the end that it was very liquidy. The noodles did not fully absorb the liquid and feel it left it more bland than when we tried the noodles before adding the milk. Gonna try again and maybe use less milk.
How do you feel about adding chicken and asparagus to this? Would I then double the sauce amount? Thank you!
I think that's a great idea. I don't think I would change the amount of sauce though.
Half of what size box of pasta?
half of a 1 pound box of angel hair pasta works perfectly!
Made it, awesome
Debi. thank you so much for this recipe. It is amazing! I try not to use processed foods and this is so much better and easier to make. Thanks again!
You are very welcome Tina. Thank you for taking the time to tell us. This recipe remains in the Top 3 b/c it's so easy to make.
Can I use grated parm?
Eww .... LOL. Sorry Lisa, but nothing beats fresh parm cheese
I made this for my family And they loved it totally going to make this again
thanks you Isabella
I have made this 3 times now and it is delicious. I do have problems with the Parmesan cheese becoming a big glob! I have used fresh Parmesan that I grated myself and bought Parmesan already and it doesn't seem to make a difference. I was careful to stiir and stir once I added it to the hot pasta and I did take it off the burner. Suggestions or help? Please
Definitely use the fresh parm. Let the pasta cool for about 2 minutes. Add the parm a quarter cup at a time, stirring until it's fully melted after each addition. Mine has never clumped in over a year of making this.
Love it