This post may contain affiliate links. Please read our disclosure policy.
One-Pan, 30-Minute Homemade Alfredo Spaghetti-O’s
There’s something about those little pasta rings that makes this feel a little more fun than your everyday bowl of pasta. They catch the creamy sauce in every spoonful, and the garlic and Parmesan give it plenty of flavor without making the recipe complicated. It’s familiar, comforting, and just cheesy enough.
As a mom of two, I don’t always have the energy to make a main dish, three sides, and then deal with a sink full of dishes. Sometimes I just want to put one pan on the stove and know dinner is handled. This recipe fits those nights, and I can keep it simple or add whatever we have in the fridge.
If I have leftover chicken, I’ll stir it in at the end, or serve some broccoli alongside it. It also makes an easy side for chicken cutlets when I have a little more time. You don’t have to turn it into anything elaborate for it to feel like a homemade meal.
My biggest tip? Leave the pasta a little saucy before adding the cheese. It will keep thickening as everything melts together, and that extra bit of liquid helps keep it creamy. Then get it into bowls while it’s warm. That’s when it’s at its best.
As an Amazon Associate, I earn from qualifying purchases.
Equipment
- Large skillet
Ingredients
- 2 tbsp olive oil
- 4 tbsp butter divided
- 1/2 white or yellow onion finely diced
- 4 garlic cloves minced
- 1 lb uncooked anelletti pasta
- 2 1/2 cups chicken broth plus more as needed
- 2 cups milk
- 1/2 cup heavy cream
- 1 tsp salt and pepper more to taste
- 1 tsp Italian seasoning
- 1 cup shredded parmesan cheese
- 1/2 cup mozzarella cheese
Instructions
- Cook the onion and garlic. Heat the olive oil and 2 tablespoons butter in a large, deep skillet over medium heat. Add the onion and cook for 3–4 minutes, until softened. Stir in the garlic and cook for 30 seconds, until fragrant.
- Add the pasta and liquids. Stir in the uncooked pasta, chicken broth, milk, heavy cream, Italian seasoning, salt, and pepper. Bring to a gentle boil.
- Simmer the pasta. Reduce the heat to medium-low and simmer uncovered, stirring frequently, for about 15 minutes, or until the pasta is tender and most of the liquid is absorbed. If needed, add more broth, ½ cup at a time, and continue cooking until tender. Keep a little liquid in the pan for a creamy sauce.
- Stir in the cheese. Turn off the heat. Stir in the remaining 2 tablespoons butter, Parmesan, and mozzarella until melted and creamy. Taste and adjust the salt and pepper. Serve warm!
Notes
Nutrition
If you make this recipe, I’d love to see it! Tag me on Instagram @thecookingmawma and let me know what you think. My kids LOVE this, and I hope your family does, too!
Tips for Making This Recipe
- Keep it a little saucy. Leave some liquid in the pan before stirring in the cheeses. The sauce will thicken as they melt. If the pasta looks dry, add a splash of broth.
- Reheat with a splash of milk. The pasta absorbs sauce as it sits. Warm leftovers gently with a little milk, stirring until creamy again.
- Don’t crank up the heat. Keep the pasta at a gentle simmer and stir frequently, scraping along the bottom so it doesn’t stick. Turn off the heat before adding the cheese for a smoother sauce.
Frequently Asked Questions
Can I use a different pasta shape?
Can I add chicken or vegetables?
Why is my sauce too thick?
Never Run Out of Dinner Ideas
One new family-favorite dinner in your inbox each week, made with love.
My 5 Most-Loved Pastas, yours when you join
