This one-pan fettuccine is a family favorite—simple, delicious, and ready in about 20 minutes. It works equally well as a main dish or a hearty side, and leftovers reheat beautifully. Minimal cleanup makes it an ideal weeknight meal.
I learned this version from my friend Jayla, and it truly is a game changer. I often use chicken broth in recipes, but when I’m out I rely on chicken bouillon powder for quick, rich flavor—Knorr-style bouillon adds that slow-cooked depth in seconds.
Jayla often adds shrimp, and I frequently switch between shrimp and chicken. You can cook the protein in the same pan: season and sear it, remove and set aside, then cook the pasta in the same skillet. When the pasta is done, either toss the cooked protein in or serve it on top.
Jayla uses angel hair, while my family prefers fettuccine. You can also use spaghetti, linguine, capellini, or vermicelli—cooking time may vary slightly. The best way to judge doneness is to pull a strand, blow on it, and taste. If you like al dente, it should have a slight bite; cook a minute or two longer for softer pasta.
While taste-testing, adjust seasoning—add salt or pepper to your preference. If the sauce seems too thick, stir in a splash more milk to keep it creamy.
Tips to make your process Easy Peasy Pleasy…
- Break fettuccine in half so it fits the pan and is easier to stir.
- If you don’t have bouillon powder, use prepared chicken broth—use 1 cup broth for each cup of water.
- Keep jarred minced garlic on hand for convenience and to avoid lingering garlic smell on your fingers.
- Add more milk if needed to maintain a creamy consistency.
If you enjoy pasta, try other easy recipes like lasagna ravioli or a classic chicken Parmesan for more family-friendly Italian-style meals.
One Pan Fettuccine
3 minutes
22 minutes
25 minutes
This delicious one-pan fettuccine comes together in about 25 minutes and makes a reliable weeknight meal.
Ingredients
- 2 tablespoons butter
- 2 teaspoons minced garlic
- 3 teaspoons chicken bouillon powder
- 2 cups water
- 1 1/2 cups milk
- 8 ounces uncooked fettuccine
- 1/4 cup grated Parmesan cheese
- salt and pepper to taste
- chopped fresh parsley, optional
Instructions
Melt butter in a large skillet over medium heat. Add garlic and sauté, stirring frequently, for about 1 minute. Stir in water, milk, and chicken bouillon powder until combined. Break the fettuccine in half and add to the skillet. Stir and bring to a boil, then reduce heat to a simmer. Stir occasionally and cook about 20 minutes or until pasta reaches your preferred tenderness. Stir in Parmesan cheese, taste, and season with salt and pepper. If the sauce is too thick, add a little milk. Top with chopped fresh parsley and serve.
Notes
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