One-Pot Creamy Lemon Parmesan Pennettine Pasta
One-Pot Creamy Lemon Parmesan Pennettine Pasta
Ingredients
- 3 tablespoons butter
- 1 tablespoon olive oil, for drizzling
- 3 garlic, 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, freshly grated
Instructions
- 1
In a large, deep pan or Dutch oven, melt the butter over medium heat. Add a drizzle of olive oil to the pan.
⏱️ 2 min
- 2
Add the minced garlic to the pan and sauté for about 30 seconds, or until fragrant. Be careful not to burn the garlic.
⏱️ 1 min
- 3
Stir in the pennettine pasta, ensuring it is well coated in the butter and garlic mixture.
⏱️ 1 min
- 4
Pour in the chicken broth and heavy cream. Stir 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, for 12-15 minutes, or until the pasta is tender and the sauce has thickened to your desired consistency. If the sauce becomes too thick before the pasta is cooked, you can add a splash more chicken broth or water.
⏱️ 15 min
- 6
Remove the pan from the heat. Stir in the freshly cracked black pepper, fresh lemon juice, and the grated Parmesan cheese. Stir vigorously until the cheese is melted and the sauce is smooth and creamy.
⏱️ 2 min
- 7
Taste and adjust seasoning if necessary. Serve immediately and enjoy your one-pot creamy lemon Parmesan pennettine pasta.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
One-Pot Creamy Lemon Parmesan Pennettine Pasta
- 3 tablespoons butter
- 1 tablespoon olive oil, for drizzling
- 3 garlic, 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, freshly grated
Instructions
- 1
In a large, deep pan or Dutch oven, melt the butter over medium heat. Add a drizzle of olive oil to the pan.
⏱️ 2 min - 2
Add the minced garlic to the pan and sauté for about 30 seconds, or until fragrant. Be careful not to burn the garlic.
⏱️ 1 min - 3
Stir in the pennettine pasta, ensuring it is well coated in the butter and garlic mixture.
⏱️ 1 min - 4
Pour in the chicken broth and heavy cream. Stir 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, for 12-15 minutes, or until the pasta is tender and the sauce has thickened to your desired consistency. If the sauce becomes too thick before the pasta is cooked, you can add a splash more chicken broth or water.
⏱️ 15 min - 6
Remove the pan from the heat. Stir in the freshly cracked black pepper, fresh lemon juice, and the grated Parmesan cheese. Stir vigorously until the cheese is melted and the sauce is smooth and creamy.
⏱️ 2 min - 7
Taste and adjust seasoning if necessary. Serve immediately and enjoy your one-pot creamy lemon Parmesan pennettine pasta.
⏱️ 1 min