These Creamy Garlic Parmesan Noodles are made in one potso they require minimal effort and are absolutely delicious. This recipe is a fantastic option for a simple dinner that is totally customisable for those of you who want to add any garnishes or toppings. I really hope you love it!
I’ll be honest and say that this is not the most nutritious meal. However, sometimes you just need a creamy, saucy, garlicky noodle dish, and this recipe, my friends, is exactly that. If you’re looking to add a bit more nutritional value to it. Feel free to prepare some vegetables or protein on the side (suggestions below!!).
If you’re looking for some more one pot noodle dishes, check out my lime and coconut chicken noodles, spicy peanut butter ramen, or my vermicelli noodles!
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Why You’ll Love This Recipe
One Pot: one pan recipes mean minimal effort and barely any washing up. They’re the perfect midweek meal!
Quick: this dish takes less than 10 minutes to make. It’s honestly such a winner for when you’re short on time.
Customisable: we’re using minimal ingredients for these garlic parmesan noodles but I love topping the noodles with boiled pak choi, broccoli, edamame beans, or stir fried veggies for extra nutrients!
Ingredients and Substitutions
Garlic: we’re using fresh garlic cloves for this recipe, and in my opinion…the more garlic the better. I’ve been pretty conservative for this recipe with a grand total of 4 garlic cloves. But you can use more if you fancy!
Shallots: I love shallots, they’re sweet and have a wonderful flavour. If you don’t have shallots, feel free to use white or brown onion!
Cream: we’re using single cream or light cream. You can use double or full fat cream but I don’t think it needs the extra richness. Feel free to use a plant-based cream if you’re wanting to make this vegan. I’d go for a sugarless soy cream or coconut milk.
Chicken stock: this adds extra flavour and seasoning to our parmesan garlic noodles. If you’re looking for a veggie option, make sure to use vegetable stock.
Parmesan: I love grating the parmesan cheese fresh into the dish, but if you’ve only got pre-grated parmesan cheese, you can use that! A different cheese option that would work is pecorino cheese. Feel free to get a vegan hard Italian “cheese” for a plant-based option.
Parsley: this is to add a bit of greenery and freshness to our noodle dish. If you don’t have parsley, you could use chives.
Noodles: I’m just using the regular instant ramen noodle variety. But you can use any type of noodle you like!
See the recipe card below for full list of ingredients.
Step by Step Instructions with Photos
Step 1: Place a large pot (that has a lid) on medium heat and drizzle with 1 tablespoon vegetable oil. Add in the garlic and shallots and fry for a few minutes until fragrant.
Step 2: Pour in the cream and the chicken stock and stir to combine. Season with salt and pepper.
Step 3: Place the noodles into the pot and bring to the boil, then reduce the heat to low and add on the lid. Check the noodles after a couple of minutes and break them apart gently with chopsticks.
Step 4: Once the noodles are nearly cooked, add in the grated parmesan, chopped parsley, and more black pepper. Stir to combine.
Step 5: Divide your noodles between your two favourite bowls. Top with more grated parmesan and enjoy!
What To Do with Leftovers
Storage: Leave the noodles to cool, then place in airtight containers and place in the fridge for up to 3 days.
Freezing: Once again, leave the noodles to cool, then place in airtight containers and don’t forget to label with the date and contents. Place in the freezer for up to 3 months. When you’re ready to eat, leave to thaw or defrost in the fridge overnight before reheating.
Reheating: Add a tablespoon or a splash of milk into the container and leave the lid ajar. Place the Tupperware in the microwave and reheat until piping hot, stirring the noodles and ensuring there’s enough sauce and moisture (add more milk if too dry).
FAQs
For sure, just double up on all the ingredient quantities!
For sure, just add in another 200ml of chicken stock to loosen the sauce.
I love to eat this dish with some steamed broccoli, edamame beans, or pak choi.
More Recipes You Might Enjoy
If you tried this Creamy Garlic Parmesan Noodles or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thank you!
Creamy Garlic Parmesan Noodles (One Pot)
This Creamy Garlic Parmesan Noodles is made in one pot, so it requires minimal effort and is absolutely delicious.
Instructions
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Place a pot or saucepan(that has a lid available) on medium heat and drizzle with 1 tablespoon vegetable oil. Add in the garlic and shallots and fry for a few minutes until fragrant.
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Pour in the cream and the chicken stock and stir to combine. Season with salt and pepper.
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Place the noodles into the pot and bring to the boil, then reduce the heat to low and add on the lid. Check the noodles after a couple of minutes and break them apart gently with chopsticks.
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Once the noodles are nearly cooked, add in the grated parmesan, chopped parsley, and more black pepper. Stir to combine. The noodles and sauce shouldn’t be sticking to the base of the pan, there should be a good amount of sauce. So, if the noodles are sticking to the base of the pan when you stir the pot, add in some more chicken stock to loosen up the sauce. Taste and season accordingly.
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Divide your noodles between your two favourite bowls. Top with more grated parmesan and enjoy!
Notes
Storage: Leave the noodles to cool, then place in airtight containers and place in the fridge for up to 3 days.
Freezing: Once again, leave the noodles to cool, then place in airtight containers and don’t forget to label with the date and contents. Place in the freezer for up to 3 months. When you’re ready to eat, leave to thaw or defrost in the fridge overnight before reheating.
Reheating: Add a tablespoon or a splash of milk into the container and leave the lid ajar. Place the Tupperware in the microwave and reheat until piping hot, stirring the noodles and ensuring there’s enough sauce and moisture (add more milk if too dry).
Nutrition
Calories: 902kcalCarbohydrates: 73gProtein: 27gFat: 56gSaturated Fat: 34gPolyunsaturated Fat: 2gMonounsaturated Fat: 17gCholesterol: 190mgSodium: 681mgPotassium: 632mgFiber: 3gSugar: 7gVitamin A: 2158IUVitamin C: 12mgCalcium: 448mgIron: 2mg
