One Pot Creamy Garlic Noodles

These one pot creamy garlic noodles are always a favorite.. and they are the easiest thing EVER to whip up!
One Pot Skinny Creamy Garlic Noodles, a dinner recipe idea by Favorite Family Recipes

These one pot (well.. technically one ‘pan’) skinny creamy garlic noodles are a HUGE hit with my family. We have made them about at least a month for the last several months using all sorts of variations. My kids are crazy about them and request them all the time (and I am happy to oblige because they are SO easy)! This recipe doesn’t use heavy cream or large amounts of butter, but it tastes JUST as good as recipes that do.


Cooking the noodles in the chicken broth and milk is like magic. No draining and only ONE POT to clean! If you want to make these noodles into a rounded-out meal, you can add veggies like broccoli, peas, asparagus… you get the picture. You can also top it off with grilled chicken.


If you want to add chicken but don’t have a grill or don’t want to bother with grilling, you can season the chicken with Italian seasoning and cook it up in the same skillet you want to cook the noodles in (before cooking the noodles). Just saute the chicken until it is cooked most of the way through and remove from the pan, place on a plate, and cover. Wipe the pan out (be careful because the pan will be hot) and make the noodles as per the recipe below. Add the chicken after a few minutes into the noodles simmering and follow the rest of the recipe as directed. This way it is still a “one pot meal” and you only have one pot to clean up after cooking!


Same goes for if you decide to add vegetables. You can make these noodles as a full meal or as an easy side dish– totally up to you!

One Pot Skinny Creamy Garlic Noodles

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  • 1 Tbsp. butter
  • 4-5 cloves garlic, minced
  • 2 (14oz) cans chicken broth (about 3 3/4 c.)
  • 2 1/2 c. milk (add more if needed)
  • 2 Tbsp. butter
  • 1 Lb. pasta noodles, uncooked (I like using linguini)
  • kosher salt and black pepper, to taste
  • 1 tsp. basil
  • 2/3 c. Parmesan cheese
  • 4 c. broccoli (optional)
  • 2 chicken breasts, grilled and cut into strips (optional. See notes above on how to make chicken part of the "one-pot" meal if you don't want to grill)


  • In a large, 5-6 quart skillet, heat butter over medium heat (If you don't have a large skillet, a stock-pot works well, too). Add garlic and cook for about a minute.
  • Add chicken broth, milk, 2 Tbsp. butter, pasta noodles, salt and pepper, and basil. Bring to a boil, stirring occasionally. Once boiling, reduce heat to a simmer stirring occasionally for 16-20 minutes or until noodles have cooked through.
  • If you are wanting to add broccoli, add it after about 10 minutes into the simmering process. Stir in Parmesan when noodles are finished cooking and add a little milk if necessary if necessary to reach your desired consistency.

This recipe is adapted from Yellow Bliss Road – check her out!


  1. Liz says:

    Sounds nice. Thank you and have a great weekend.

  2. Jane says:

    At What point is the chicken added?

    • karen k says:

      taken from paragraph above recipe.
      If you want to add chicken but don’t have a grill or don’t want to bother with grilling, you can season the chicken with Italian seasoning and cook it up in the same skillet you want to cook the noodles in (before cooking the noodles). Just saute the chicken until it is cooked most of the way through and remove from the pan, place on a plate, and cover. Wipe the pan out (be careful because the pan will be hot) and make the noodles as per the recipe below. Add the chicken after a few minutes into the noodles simmering and follow the rest of the recipe as directed.

  3. Lynda M. says:

    Looks delicious. Is the chicken added right before serving or before that? Thanks.

    • Erica says:

      If you do grilled chicken you will add it right before serving. If you cook the chicken in the skillet you will put it in before that (a few minutes into the simmering process)

  4. Cathy discianno says:

    Instead of using cloves of garlic why can’t I use the minced garlic in the jar. How much is equivalent to 4-5 cloves of garlic. I want to make this sounds really good.

    • Erica says:

      I don’t typically use the minced garlic in a jar so you will have to check on the label to see how it converts. You can definitely use the kind in the jar, it just might not taste as fresh

      • K. Skinn says:

        Minced garlic in a jar converts to 1t. = 1 clove.

  5. Mistarella says:

    Made it all one pot. Since I didn’t have enough broccoli, I also added left-over green beans and frozen peas and carrots. It was kind of bland so I also added a half-can of cream of chicken soup. I didn’t have linguine pasta, so I used large egg noodles that were over-cooked but edible. Next time I would add the egg noodles about halfway through instead of at the beginning. Was actually pretty tasty after I added the c of c soup.

    • Erica says:

      Glad you liked it! If you decide to use a different kind of noodle you will definitely need to alter the cooking times. Just keep testing the noodles until they are just done. Thanks for the comment!

  6. Rose wise says:

    Could I use canned tuna instead of chicken? TY

    • Erica says:

      I guess you COULD.. I can’t promise that it will taste very good though :S but I’m not a huge fan of canned tuna

      • dru says:

        I don’t like tuna…the smell of it turns my stomach…but I bet you could add canned chicken

  7. Kathy B says:

    Made for dinner last night, cut the recipe in 1/2… as it makes quite lot. Used Italian sausage and broccoli. It was amazing. Creamy, but very light. Used whole wheat pasta and the directions were perfect.

    Can’t wait to share this with every busy mom/dad/kid I know. A great weeknight dinner!

    • Erica says:

      So glad you liked it!!! Italian sausage is a great idea.. same with whole wheat pasta! Thanks for the suggestions!

  8. Jordan says:

    Just made this for dinner! It was delicious!! 🙂

  9. Lizz says:

    Have you ever frozen this after you’ve cooked it?

    • Erica says:

      They usually don’t last long enough that we would need to freeze. Because there is some dairy in it, it probably won’t freeze great but you can definitely try it!

  10. Jennifer white says:

    I used graded garlic n butter fried the chicken..set aside..cooked broccoli a lil with garlic powder butter n olive oil, oyster sauce and dill..added Romano cheese at the end amd used multigrain linguine..was amazing!! Tks for the recipe…

    • Erica says:

      Great ideas for add-ins! Glad you liked it!

  11. Aurora says:

    Thank you, I make this tonight and man was it delish, next time adding mushrooms and bell peppers. Thank you again

    • Erica says:

      Oooh those are great add-in ideas! So glad you liked it! 😀

  12. carol Tomkosky says:

    I’ve made this, it’s fantastic,

  13. Kia says:

    Just made this, but with bowtie pasta!!! Delisj!!!!

  14. Annette says:

    Should I use whole milk in this, or will my 2% work? And also, would crumbled bacon be a good add in?

    • Erica says:

      Bacon would be delicious! 2% totally works. I actually used 1% in the video.

      • Annette says:

        The bacon was awesome! And instead of grilling the chicken, I cut them into bite sized pieces, lightly floured and cooked them in them bacon grease! This meal passed the picky 9 year old boy test! I went ahead and used whole milk, next time will definitely use my 2%! It was delicious

  15. Chelsea says:

    Its just my husband and me, how many servings does this recipe yield?

    • Erica says:

      It will probably feed 3-4– but it re-heats great if you save any for leftovers. Just add a little milk when re-heating

      • Chelsea says:

        Great, thank you!!

  16. mary campbell says:

    in the recipe you say to add the cheese when the noodles have cooked, but in the video it shows you adding the broth, milk and cheese all at the same time….which is correct?

    • Erica says:

      I have done it both ways and both ways turn out great. Typically I will add it at the end so it is a little thicker but if I am in a hurry and want to just throw it all in– I will just throw it all in at the first

  17. Lori Scott says:

    What about for people with dairy allergies? What would you suggest as a subsitute?

    • Erica says:

      I’m not sure what to suggest because we haven’t made it any other way. Using Lactaid might work but I honestly have no idea. Sorry I couldn’t be more helpful!

    • Ashli says:

      Hi there, I know this question is a couple months old but as the mom of a toddler with serious daily allergies I thought I might have an answer for you! I’ve made dishes similar to this and in place of the butter I use earth balance whipped dairy free butter spread and I use original UNSWEETENED coconut milk as my milk substitute. I haven’t made this particular dish but that combo seems to go well with any savory dish. You can’t really taste the coconut and most people can’t even tell that it’s dairy free.
      Hope that helps a little. 😊

  18. b2 says:

    omg this is sooo cheap, easy and delicious! – thank you!!!
    I’ve just moved out of home, and am on a pretty strict (self imposed) budget, so this was great, it yielded 6 (large) servings for me, a whole weeks dinner in one simple meal!

    • Erica says:

      Way to stretch it out! They heat up great, right? I always have to add a little splash of milk but I eat it for leftovers all the time 🙂

  19. jeanne says:

    Calorie content?

    • Erica says:

      we don’t provide nutritional information, sorry! You will have to input the recipe on a nutritional calculator like FitBit or Livestrong.

  20. Vanessa says:

    What if I don’t have Chicken stock? Can I use water?

    • Erica says:

      You can use water and salt (for seasoning) but it won’t taste quite as rich

  21. Audrey says:

    My daughter was at a friends house and had creamy noodles. So I searched creamy noodles and found your recipe. So glad I did because they were a hit and I love the fact that it is a skinny recipe. I will make again and again. Just had a little trouble thickening it, so I added a teaspoon of cornstarch mixed in water.
    Any suggestions?
    Thank you,

    • Erica says:

      You can add some cream cheese if you would like it to be thicker. 🙂 hope this helps!

  22. Sheryl says:

    Dried or fresh basil?

    • Erica says:

      I just used dried but fresh would be better 😉

  23. Suzanne says:

    This looks delicious. Any chance you know the nutrition info for it?

    • Erica says:

      Unfortunately, we are not able to provide nutritional information at this time. You can plug the recipe into a nutritional calculator like and you should be able to get the information that way.

  24. christina says:

    Frozen broccoli or fresh?

    I want to make it tonight and am about to go to the store!

    • Erica says:

      Either one.. we used fresh but frozen is fine, too

  25. Christi says:

    I’m drooling. If I’m cutting the recipe in half so as to cook for one, do you think something like a standard Dutch oven would work to use?

    • Erica says:

      Yes you can totally use a dutch oven, it would work just fine 🙂

  26. Fany says:

    I made tonight I think I went wrong somewhere I substituted the cans of chicken brothe with chicken built on mixed in water l it has a lot of liquid and its taking longer than the recipe calls for 🙈🙈

    I test tasted a noodle and it tastes soooo yummy so I’m bummed it’s not coming out right!!! Should I drain the extra juice!? 😳

    • Erica says:

      It’s hard to know exactly what could have happened here. If the noodles are done and you have too much liquid, you can definitely drain some of it off (especially if it still tastes good). How much liquid are we talking about here?

  27. Brandon Roberts says:

    What does (c.) respresent? Cups?

    • Erica says:

      Yes. c. = cups. Hope this helps!

  28. Leah says:

    I love this recipe. I use whole wheat pasta and almond milk. Its easy and delicious!!

  29. kimberly says:

    Do you use powder parm cheese or grated parm cheese?

    • Emily says:

      We used the powdered but you can use either for this recipe.

  30. Sandy says:

    Can you use fresh pasta? How long would you cook the fresh pasta in the sauce then?

    • Erica says:

      I’m not sure if I would use fresh pasta, the times would be all wrong because fresh pasta cook up so much faster than regular pasta. It would be best to cook it separately and make a sauce to put over it. It won’t absorb the sauce as well as just regular boxed pasta.

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