This one-pan fettuccine is a huge hit at my house — super easy, incredibly tasty, and ready in about 20 minutes. Leftovers reheat beautifully, so if there’s any left, they get eaten the next day. It works equally well as a main course or a side, making it perfect for busy weeknights.
A good friend, Jayla, shared her secrets for this one-pan fettuccine and I’m passing them along — it’s a total game changer. I often like to use chicken broth in recipes, but when I don’t have any on hand I make a quick substitute using chicken bouillon powder. Jayla taught me about using Knorr chicken bouillon powder: it’s an easy pantry item that adds that slow-cooked, savory depth without the fuss of homemade stock.
Jayla’s family likes this dish with shrimp, and I agree — it’s perfect with shrimp or chicken. You can cook your protein in the same pan: season and cook the shrimp or chicken, remove it, then prepare the pasta in the same skillet. When the pasta is ready, either toss in the cooked protein or serve it on top.
Jayla prefers angel hair for her family, but I use fettuccine. You can also use spaghetti, linguine, capellini, or vermicelli — cooking time may vary a minute or two depending on the pasta shape. The best way to check doneness is to pull out a strand, blow on it, and taste it. If you like pasta al dente with a slight bite, stop when it reaches that texture. If you prefer it softer, let it cook another minute or two.
As you taste-test, take the opportunity to adjust seasoning. Add salt or pepper to your preference. If the pasta sauce is getting too thick, stir in a bit more milk to keep it creamy.
Tips to make your process Easy Peasy Pleasy…
- I break my fettuccine in half so it fits the pan better and is easier to stir.
- If you don’t have chicken bouillon powder, use chicken broth — generally use one cup of chicken broth for each cup of water called for in the recipe.
- I keep jarred minced garlic in the fridge for convenience. It’s easy to measure, saves time, and keeps your fingers from smelling like fresh garlic.
- Add a little more milk if needed to maintain a creamy texture.
If you love pasta, try other simple recipes like Lasagna Ravioli or family-pleasing Chicken Parmesan for more weeknight options.
One Pan Fettuccine
3 minutes
22 minutes
25 minutes
This delicious one-pan fettuccine comes together in about 25 minutes — a perfect, no-fuss addition to any weeknight menu.
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 it to the skillet. Stir and bring to a boil, then reduce heat to a simmer. Stir occasionally and cook for about 20 minutes, or until the pasta reaches your desired tenderness. Stir in Parmesan, taste, and season with salt and pepper. If the mixture becomes too thick, add a little more milk. Top with chopped parsley and serve.
Notes
Recipe source: easypeasypleasy.com