When you need something warm and comforting fast, this Creamy Parmesan Pasta is the kind of one pot recipe that wins every time. The noodles simmer right in the broth for a silky, flavorful sauce without any heavy cream. It's gluten free and low FODMAP. Serve it as a side dish or scoop it into a bowl for a quick lunch that everyone will love.
If quick and easy pastas are your love language, you're in the right place. I love Easy Pasta Recipes and have plenty of low-stress options, including cozy favorites like my One Pot Pesto Pasta, Creamy Kielbasa Pasta and the ultra-comforting Cheesy Turkey Bratwurst Pasta. They're the kind of meals that keep weeknights calm, the dishes minimal, and everyone at the table happy.
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Why You'll Love This Recipe
- One pot convenience. Pasta and sauce cook together for a simple, low-mess meal.
- No heavy cream needed. Broth, milk, butter, and parmesan create a naturally creamy sauce.
- Diet-friendly. Naturally gluten free and low FODMAP recipe.
- Simple ingredients, big flavor. Garlic-infused oil and Parmesan add cozy, restaurant-style richness.
- Homemade Pasta Roni. This Parmesan pasta recipe is the closest homemade version I have tried! Plus, I can pronounce all the ingredients.
What You'll Need
- Garlic Infused Olive Oil - Adds the savory garlic flavor we all love while keeping this creamy pasta low FODMAP. It also helps coat the noodles as they simmer.
- Gluten Free Spaghetti - Cooks right in the broth, releasing starch that helps thicken the sauce naturally. We love the Barilla gluten free brand.
- Chicken Stock - Provides depth and savory flavor that makes this dish taste richer than the ingredient list suggests. A low FODMAP stock keeps it gentle on the gut.
- Milk - Adds body and creaminess without using heavy cream. Any kind but skim works. Lactose-free milk is a great option.
- Butter - Melts into the sauce for a smooth texture and classic buttered noodles flavor.
- Parmesan - Freshly grated Parmesan melts smoothly into the sauce and helps it thicken without clumping.
- Black Pepper - Balances the richness and adds a little warmth.
- Dried Parsley - A quick pop of color and mild herb flavor.
See the recipe card for the exact measurements and complete instructions.
Selected ingredients are based on guidance on current serving sizes measured by the Monash University Food App and FODMAP Friendly App at the time of publishing. As always, follow your gut and modify as needed.
Step-By-Step Instructions
Step 1: Cook the Pasta
Heat a large 3 to 5-quart pot over medium-high heat. Add the garlic infused olive oil, dry spaghetti, and chicken stock. Bring to a gentle boil and cook for 8 to 9 minutes, stirring occasionally, until the pasta is just tender.
Step 2: Add the Milk and Butter
Reduce the heat to low. Pour in the milk and add the butter, stirring until the butter melts and the sauce starts to look creamy.
Step 3: Season and Add the Parmesan
Stir in the black pepper, dried parsley, and Parmesan. Keep the heat on low and let the pasta simmer for 3 to 5 minutes, stirring often. The sauce will look loose at first - it thickens and clings to the pasta as it cools. Turn off the heat and let the pasta sit for a few minutes so the sauce can fully absorb.
Tips and Tricks
Prevent Clumping! Gluten free noodles can be drama queens. Make sure to use a big enough pot and stir often to break up any noodles sticking together.
So many noodles, so little time. There are so many options when it comes to noodles, such as protein noodles, or my nieces' favorite, red lentil noodles, which they proudly call "pink pasta."
Got sauce problems? Too thick, add a splash of milk or chicken stock. Too thin, cook on low for a little bit longer, or let it rest. The noodles will absorb the sauce as it sits.
Add cooked chicken! For a complete meal, add some diced grilled chicken or shredded chicken when adding the Parmesan cheese.
Ingredient Swaps
- Use penne or fettuccine instead of spaghetti - Any gluten free pasta shape works. Just check the package for cook time since some shapes take a little longer.
- Use Pecorino Romano in place of Parmesan - A saltier, sharper cheese that melts beautifully. Stick to the same amount.
Special Diet Variations
Gluten Free: This recipe is naturally gluten free when made with certified GF spaghetti. Double check the dried parsley for hidden gluten.
Low FODMAP: Stick with garlic infused olive oil, a low FODMAP chicken stock, lactose-free milk, and the recommended serving size of Parmesan.
Dairy Free: Use vegan butter and a dairy-free milk with some fat (like unsweetened coconut milk or oat milk). The sauce won't be quite as thick. For cheesiness, try a sprinkle of nutritional yeast.
Vegetarian: Swap the chicken stock for a low FODMAP vegetable broth. Everything else in the recipe stays the same.
Higher Protein: Add cooked chicken, turkey, or shrimp. Stir it in during the last few minutes so the sauce stays creamy.
Storing and Reheating
Store: Keep leftovers in an airtight container in the refrigerator for up to 3 days. Gluten free pasta absorbs sauce as it sits - totally normal.
Reheat: Warm gently on the stovetop over low heat or in the microwave in 30-second intervals. Add a splash of milk or broth to loosen the sauce and bring back that creamy texture.
Freeze: I do not recommend freezing. Gluten free pasta tends to turn mushy once thawed, and the sauce can separate.
Low FODMAP Notes
Low FODMAP ingredient information is based on the Monash University Food App and FODMAP Friendly App testing results as of the day posted. As always, modify based on your gut and what works for you on a low FODMAP diet.
- Garlic Infused Olive Oil - This gives you all the garlic flavor without the FODMAPs.
- Gluten Free Spaghetti - Tested safe at 1 cup (80 grams)
- Chicken Stock - Use a low FODMAP stock or one that you can tolerate.
- Milk - Use lactose-free milk for a creamy option. For a dairy-less option try unsweetened coconut milk or oat milk.
- Butter - Low in lactose and considered low FODMAP.
- Parmesan - A great low lactose cheese, and safe at 40 grams per meal.
- Dried Parsley - Safe at 1 teaspoon (2 grams) per meal.
For additional information on a low FODMAP diet, please visit Monash University or FODMAP Friendly. Both have websites and apps for additional guidance and testing results.
FAQs
Yes. The broth, milk, and Parmesan create a creamy sauce on their own, so heavy cream isn't needed.
Yes, if you use garlic infused oil, a low FODMAP broth, and lactose-free milk. Parmesan is naturally low in lactose.
Gluten free spaghetti made with brown rice or a corn-rice blend tends to keep its shape and gives the sauce enough starch to thicken.
Keep the boil gentle, stir occasionally, and start checking for doneness a minute or two early.
Add Parmesan off the heat or on very low heat, and use freshly grated cheese. Pre-shredded varieties don't melt as smoothly.
Gluten free pasta absorbs more liquid as it cools. Add a splash of milk or broth when reheating to restore the creamy sauce.
Absolutely. Cooked chicken, turkey sausage, spinach, or peas can be stirred in during the last few minutes.
Pecorino Romano works well. It melts quickly and has a slightly sharper flavor.
What To Serve With Parmesan Pasta
This creamy pasta side dish pairs well with quick, reliable proteins. Try it with my Baked Caesar Chicken, Lemon Parmesan Chicken Breasts, or Crispy Chicken Parmesan Meatballs for a kid-friendly option. For the grown-ups, add a green salad or oven roasted vegetables to round out the meal. However you serve it, this is one of those simple sides that make dinner feel easy.
More Loveable Pasta Recipes
Love This Recipe?
Leave a ⭐⭐⭐⭐⭐ rating + comment. It helps so much, and we love hearing from everyone! Thank You -Venessa
Recipe
Creamy Parmesan Pasta
Ingredients
- 2 tablespoons garlic infused olive oil
- 12 ounces spaghetti noodles gluten free (Note 1)
- 4 cups chicken stock low FODMAP
- ½ cup milk anything but skim (Note 2)
- 4 tablespoons butter
- ¼ teaspoon freshly ground black pepper
- ½ teaspoon dried parsley
- ½ cup grated Parmesan cheese
Instructions
- Heat a large 3 to 5-quart pot on medium-high heat and add the garlic infused olive oil, spaghetti noodles, and chicken stock. Bring to a low boil and cook 8-9 minutes, stirring often.
- Reduce the heat to low and add the milk and butter. Stir until combined.
- Add the black pepper, dried parsley, and Parmesan cheese, and stir until combined.
- Let simmer on low 3-5 minutes. It will appear to be a lot of sauce, but it will absorb into the pasta as it cools.
- Serve with a sprinkle of Parmesan cheese, ground black pepper, and chopped fresh parsley.
Venessa Mandelkow says
Love this pasta side dish for a quick and easy lunch. It is so simple and easy.
Megan says
Excited to try this one!!!
Venessa Mandelkow says
Hi Megan - You are going to love this! It is so simple and good! Let me know what you think. - Venessa