One-Pot Creamy Lemon Parmesan Pennettine Pasta
One-Pot Creamy Lemon Parmesan Pennettine Pasta
Ingredients
- 3 tablespoons butter
- 1 tablespoon olive oil
- 3 garlic, to 4 cloves, minced
- 8 ounces pennettine, or other small pasta
- 2 cups chicken broth
- 1 cup heavy cream
- 1/2 teaspoon black pepper, freshly cracked, to taste
- 1/2 lemon, juiced
- 3/4 cup Parmesan cheese, to 1 cup, freshly grated
Instructions
- 1
Heat the butter and olive oil in a large pan or Dutch oven over medium heat until the butter is melted and shimmering.
⏱️ 2 min
- 2
Add the minced garlic to the pan and sauté for about 30 seconds, stirring constantly, until it becomes fragrant but not browned.
⏱️ 1 min
- 3
Stir in the pennettine pasta, ensuring each piece is well coated in the butter and garlic mixture.
⏱️ 1 min
- 4
Pour in the chicken broth and heavy cream. Stir everything together thoroughly, making sure the pasta is fully submerged in the liquid.
⏱️ 1 min
- 5
Bring the mixture to a gentle simmer. Reduce the heat to medium-low and continue to simmer, stirring occasionally to prevent sticking, until the pasta is tender and the sauce has thickened to your desired consistency. This should take approximately 12-15 minutes.
⏱️ 15 min
- 6
Remove the pan from the heat. Stir in the freshly cracked black pepper, fresh lemon juice, and grated Parmesan cheese. Continue to stir until the cheese is fully melted and the sauce is smooth and creamy.
⏱️ 2 min
- 7
Taste and adjust seasoning if necessary. Serve immediately and enjoy your creamy lemon Parmesan pasta.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
One-Pot Creamy Lemon Parmesan Pennettine Pasta
- 3 tablespoons butter
- 1 tablespoon olive oil
- 3 garlic, to 4 cloves, minced
- 8 ounces pennettine, or other small pasta
- 2 cups chicken broth
- 1 cup heavy cream
- 1/2 teaspoon black pepper, freshly cracked, to taste
- 1/2 lemon, juiced
- 3/4 cup Parmesan cheese, to 1 cup, freshly grated
Instructions
- 1
Heat the butter and olive oil in a large pan or Dutch oven over medium heat until the butter is melted and shimmering.
⏱️ 2 min - 2
Add the minced garlic to the pan and sauté for about 30 seconds, stirring constantly, until it becomes fragrant but not browned.
⏱️ 1 min - 3
Stir in the pennettine pasta, ensuring each piece is well coated in the butter and garlic mixture.
⏱️ 1 min - 4
Pour in the chicken broth and heavy cream. Stir everything together thoroughly, making sure the pasta is fully submerged in the liquid.
⏱️ 1 min - 5
Bring the mixture to a gentle simmer. Reduce the heat to medium-low and continue to simmer, stirring occasionally to prevent sticking, until the pasta is tender and the sauce has thickened to your desired consistency. This should take approximately 12-15 minutes.
⏱️ 15 min - 6
Remove the pan from the heat. Stir in the freshly cracked black pepper, fresh lemon juice, and grated Parmesan cheese. Continue to stir until the cheese is fully melted and the sauce is smooth and creamy.
⏱️ 2 min - 7
Taste and adjust seasoning if necessary. Serve immediately and enjoy your creamy lemon Parmesan pasta.
⏱️ 1 min