I love one pot pastas because they are super easy with minimal cleanup. This one pot creamy parmesan broccoli pasta is garlicky with a hint of lemon, the perfect weeknight dinner!

Creamy Parmesan Broccoli Pasta

If you know me you know that I love pasta. I wish I could eat pasta for every single meal, that’s how much I love it. I never get sick of it, no matter how many times I heard that growing up. As an adult I strive to find ways to make weeknight dinners easier, enter the miracle of one pot pastas. I love one pot pastas because they are super easy and quick to come together, and there are way less dishes! As a busy adult with a full time job, that’s a win. If you like creamy pasta and want to make dinner easier on yourself, you’ve got to try this recipe!

Why You’ll Love This Recipe

It comes together in less than 25 minutes and only uses one pot, less dishes!
It’s creamy and garlicky with a hint of fresh lemon juice.
It can easily be adapted to your tastes by adding different vegetables (like peas) or protein (like chicken).

To Make this one pot creamy parmesan broccoli pasta You Will Need:

Butter – I like to use salted for this recipe as the recipe does not call for additional salt to be added.
Garlic – You can use fresh minced garlic or jarred minced garlic, either will work.
Chicken Broth – Gives the dish a unique flavor and helps to cook the pasta.
Half & Half – Adds the creaminess to the dish.
Pasta – I like to use shells so the sauce can get into every nook and cranny, but a similar shaped pasta can be substituted.
Onion Powder & Pepper – Seasonings that add flavor to the sauce.
Fresh Parsley – I always prefer fresh parsley vs dried, but dried can be substituted.
Broccoli – This recipe calls for fresh broccoli florets, not frozen.
Lemon Juice – Lemon juice adds a freshness to the pasta.
Parmesan Cheese – Freshly grated parmesan cheese is always best, pre-grated cheese doesn’t melt as well due to the preservatives added.

How To Make One pot creamy parmesan broccoli pasta:

Melt the butter in a large skillet over medium heat.
Add the garlic and cook until fragrant (about 30 seconds to 1 minute). Ensure you do not burn the garlic!
Add the chicken broth, half & half, onion powder, pepper, and stir.
Bring the liquid mixture to a boil and add the pasta to the skillet to submerge the pasta. Return the skillet to a boil.
Cook with the skillet partially covered according to the pasta’s package directions.
Add the Broccoli florets to the pot during the last 6-8 minutes. Stir occasionally so that the pasta does not stick to the bottom of the pot.
Remove the skillet from the heat. Add lemon juice and half of the fresh parsley and stir.
Add the freshly grated parmesan cheese and stir until melted and well combined. If the skillet is too hot when you add the parmesan it will become grainy.
Garnish the dish with the remainder of the fresh parsley and enjoy! I like to top my bowl with additional fresh parmesan and parsley.
This tastes great reheated for a quick lunch and pairs well with cheddar bay biscuits (or Texas toast)!

Notes

Using freshly grated parmesan cheese is always best as it melts much better than pre-grated cheese.
If broccoli isn’t your thing you can easily substitute for another veggie like peas.
This recipe comes together even faster if you prepare all the ingredients ahead of time.
Don’t add the cheese to the pan when it’s super hot or it will become grainy.