One Pan, 30 Minute Homemade Alfredo Spaghetti-O's
My creamy homemade Alfredo Spaghetti-O's made in one pan in just 30 minutes with anelletti pasta, chicken broth, parmesan, and mozzarella cheese.
Servings: 4 servings
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
Calories: 918kcal | Carbohydrates: 96g | Protein: 33g | Fat: 44g | Saturated Fat: 23g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.5g | Cholesterol: 107mg | Sodium: 1778mg | Potassium: 572mg | Fiber: 4g | Sugar: 11g | Vitamin A: 1278IU | Vitamin C: 2mg | Calcium: 614mg | Iron: 2mg