One Pan Butter Parmesan Pasta is the kind of dinner you make when you want something cozy, but you also really do not feel like washing a pile of dishes. Everything cooks together in a single pan: the spaghetti, the broth, the milk, the butter, the garlic, and the Parmesan. The result is a creamy, gently garlicky pasta that feels comforting without being heavy or fussy.

There is no complicated technique here. The pasta cooks directly in vegetable broth and whole milk, so it soaks up flavor while it softens. Then butter and finely grated Parmesan cheese melt in at the end to create a silky sauce that clings to every strand. It is straightforward, familiar, and very weeknight-friendly.

If you have ever wished for a way to get a bowl of comforting pasta on the table with minimal effort and minimal cleanup, this One Pan Butter Parmesan Pasta is one of those recipes you keep in your back pocket. You can almost make it on autopilot after a long day.

Ingredients for this One Pan Butter Parmesan Pasta

Here is exactly what you will need to make this One Pan Butter Parmesan Pasta. Nothing fancy, just simple ingredients that quietly do their job.

Dry spaghetti (12 oz) – The base of the dish. Spaghetti cooks evenly in a wide pan and gives you those satisfying, twirlable strands.
Unsalted butter (4 tbsp) – Adds richness and that familiar buttery flavor that makes the sauce feel comforting and smooth.
Garlic, minced (3 cloves) – Brings gentle aromatic flavor to the pasta. It is not overpowering, just enough to make the dish smell inviting.
Vegetable broth (3 cups) – This is what the pasta cooks in, instead of plain water. It gives the spaghetti a deeper, more savory taste.
Whole milk (1 cup) – Helps create a creamy base for the sauce as it simmers with the broth and pasta.
Finely grated Parmesan cheese (1 cup) – The star of the sauce. When it melts into the starchy cooking liquid and butter, it forms a velvety coating on the pasta.
Fine sea salt (1/2 tsp, plus more to taste) – Seasons the pasta and balances the richness of the butter and cheese.
Freshly ground black pepper (1/2 tsp) – Adds a gentle kick and rounds out the flavor of the sauce.

That is it. No extra sauces or complicated add-ins. Just these ingredients, all working together in a single pan.

Instructions

The beauty of this One Pan Butter Parmesan Pasta is how everything happens in one place. Here is how to bring it together step by step.

Arrange the spaghetti in the pan.
Start by placing the dry spaghetti in a large, wide pan or deep skillet. Gently bend the strands so they fit in an even layer across the bottom. It is okay if some ends overlap a little; they will soften as they cook.
Add the liquid.
Pour the vegetable broth and whole milk into the pan. Try to make sure most of the spaghetti is submerged in the liquid. Some of it may stick out at first, but as the pasta softens, you will be able to nudge it down.
Season and add garlic.
Sprinkle in the fine sea salt and freshly ground black pepper. Add the minced garlic, scattering it over the pasta and into the liquid so it can flavor the broth as everything heats up.
Bring to a gentle boil.
Place the pan over medium-high heat. As the liquid warms, use tongs to separate the spaghetti strands so they do not clump together. When the mixture reaches a gentle boil, you will see small bubbles around the edges of the pan.
Simmer until the pasta is al dente.
Reduce the heat to medium. Let the spaghetti cook, stirring and turning it frequently so it cooks evenly and does not stick to the bottom. Over about 10 to 12 minutes, the pasta will soften to al dente and most of the liquid will be absorbed or slightly thickened.
Stir in the butter.
Once the spaghetti is al dente and there is still a bit of starchy liquid left in the pan, lower the heat to low. Add the unsalted butter and stir until it has completely melted, coating the pasta and blending into the liquid.
Add the Parmesan cheese.
Gradually sprinkle in the finely grated Parmesan cheese, a small handful at a time. Stir constantly as you add it so it melts smoothly into the butter and liquid, forming a creamy sauce that clings to the spaghetti. Take your time here; adding the cheese slowly helps keep the sauce silky.
Adjust seasoning and rest briefly.
Taste the pasta and add a little more fine sea salt or freshly ground black pepper if you think it needs it. Remove the pan from the heat and let the pasta sit for 1 to 2 minutes. The sauce will thicken slightly as it stands, giving you that nice, glossy coating on each strand.

Serve the One Pan Butter Parmesan Pasta straight from the pan while it is hot and creamy. It is one of those meals where you can almost hear everyone exhale a little as they take the first bite.

Cook and Prep Times

Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Servings: 4 portions

Nutritional information

This One Pan Butter Parmesan Pasta is a simple, satisfying dish. Here is an approximate breakdown per serving (about one-quarter of the recipe):

Calories: 520 kcal
Carbohydrates: 60g
Protein: 19g
Total fat: 22g
Saturated fat: 13g
Sodium: 780mg
Fiber: 3g
Sugar: 6g

These numbers are estimates, but they give you a general idea: a comforting pasta that brings a mix of carbs for energy, protein from the Parmesan, and richness from the butter and milk.

Frequently asked questions

Can I use a different type of pasta for this One Pan Butter Parmesan Pasta?

You can use a similar long pasta, but dry spaghetti works best for this One Pan Butter Parmesan Pasta because it cooks evenly in a wide pan and absorbs the broth and milk nicely. If you switch to another shape, like a slightly thicker strand, you may need to adjust the cooking time a bit and keep an eye on the liquid level so the pasta has enough to cook in without drying out.

What if the sauce looks too thin or too thick?

If the sauce looks too thin when the spaghetti is al dente, let the pasta simmer for another minute or two over low heat, stirring often, until it thickens slightly. The starch from the pasta will help it come together. If it seems too thick or sticky, you can gently loosen it by stirring in a small splash of vegetable broth or a little more whole milk until it reaches the creamy consistency you like.

How should I store and reheat leftovers?

Let any leftover One Pan Butter Parmesan Pasta cool to room temperature, then transfer it to an airtight container and refrigerate. When you are ready to reheat, warm it gently in a pan over low heat, adding a small splash of vegetable broth or whole milk to loosen the sauce as it warms. Stir often until it is heated through and creamy again. You can also reheat it in the microwave, stopping to stir once or twice so it heats evenly.