This One-Pot Garlic Lemon Pasta with Bone Broth and Parmesan is the simple yet flavorful dish you’ve been looking for! With a fragrant garlic and red pepper base, rich chicken bone broth, and a creamy finish from butter, lemon, and parmesan, this pasta is both light and satisfying. The entire dish comes together in around 30 minutes and is both delicious and easy to prepare. The best thing about it is everything is made in one pot, so cleanup is quick and easy.
PROCESS:
- Start by heating olive oil in a large pan over low heat. Add grated garlic and red pepper flakes, cooking until fragrant about 5 minutes.
- Add the uncooked pasta to the pan and cook, stirring occasionally, for another 5 minutes, allowing the pasta to soak up the infused olive oil.
- Pour in the chicken bone broth and simmer until the liquid is mostly absorbed. Stir in the heavy cream, lemon juice, butter, and parmesan cheese until everything melts together into a creamy, cheesy sauce.
- Taste and adjust seasoning, adding more red pepper flakes or parmesan if desired. Serve hot, topped with extra cheese and a sprinkle of red pepper flakes for a bit of heat!
Here’s what you are going to need to make it:
Extra Virgin Olive Oil (EVOO): This is your base for the flavor, bringing in a rich, fruity note that complements the garlic and red pepper flakes perfectly. It’s essential for sautéing and infusing the pasta with flavor.
Garlic: Fresh garlic is key in this dish, releasing its warm, savory aroma as it cooks in the oil. It’s the backbone of the flavor profile!
Red Pepper Flakes: A pinch of these adds just the right amount of heat to balance the richness of the butter and parmesan. Adjust according to your spice tolerance!
Pasta: Any small pasta will do here (like spaghetti or penne). It soaks up all the flavorful oil and broth, becoming a comforting, savory bite.
Organic Chicken Bone Broth: This is the secret ingredient for a deeply savory, rich broth base. It infuses the pasta with a hearty flavor that’s both light and full-bodied.
Heavy cream: Heavy cream adds a smooth, luscious mouthfeel that turns simple sauces into rich, comforting dish.
Lemon Juice: A fresh squeeze of lemon brightens up the dish and cuts through the richness of the butter and cheese, giving it a zesty lift.
Butter: A couple tablespoons of butter are essential for creating that creamy, luxurious texture in the sauce. It makes everything melt together perfectly.
Freshly Grated Parmesan Cheese: Parmesan adds a sharp, salty depth to the dish, making it extra satisfying and rich, without overpowering the other flavors.
Freshly Ground Black Pepper: A touch of freshly cracked black pepper is key to balancing all the flavors and adding a little bit of heat.
Chili Flakes: If you love a bit of extra spice, sprinkle in some more chili flakes at the end for a little more heat and flavor!
Fresh Parsley: To finish, fresh parsley adds a burst of color and a pop of freshness that cuts through the richness, making the dish feel light and vibrant.
INGREDIENTS:
- 2 tbsp extra virgin olive oil (EVOO)
- 3-4 garlic cloves, grated
- 1 tsp red pepper flakes (adjust to taste)
- 1.5 cups pasta (about 1.5 cups dry pasta)
- 1/3 cup heavy cream
- 16.9 oz organic chicken bone broth (about 1 tbsp for flavoring, adjust to taste)
- 2 tbsp lemon juice
- 2 tbsp butter
- 1/4 cup freshly grated parmesan cheese
- Salt and pepper (to taste)
INSTRUCTIONS:
Step 1: Infuse the Oil with Garlic and Spice
- Start by heating the olive oil (about 2 tablespoons) in a large pan over low heat. Add the grated garlic and red pepper flakes. Let it cook gently for about 5 minutes, stirring occasionally. This will allow the garlic to release its amazing fragrance and the red pepper flakes to infuse the oil with a bit of heat. Be careful not to burn the garlic if it starts to turn brown, lower the heat.
Step 2: Cook the Pasta in the Flavored Oil
- Once the garlic and red pepper flakes have cooked and the oil smells incredible, it’s time to add the dry pasta. Pour in about 1.5 cups of pasta (any small pasta like penne, fusilli, or spaghetti works well). Stir the pasta around so it’s coated in the flavored oil. Let it cook for about 5 minutes. The idea is for the pasta to absorb some of the oil and spices, which will add great flavor to the final dish. You’ll notice the pasta becoming slightly golden as it cooks in the oil.
Step 3: Add the Chicken Bone Broth
- After the pasta has soaked in the oil, it’s time to add the chicken bone broth. Pour in about 16.9 oz of organic chicken bone broth (roughly a cup and a half). Stir everything together. Bring it to a gentle simmer, and let the pasta cook in the broth. The broth will begin to absorb into the pasta, which is what makes this dish so flavorful. Keep an eye on the liquid it should cook down until about 85% of it is absorbed by the pasta. If you notice the sauce thickening up too quickly, you can add a little more broth or water to loosen it up.
Step 4: Add the Lemon, Butter, and Parmesan
- Once the pasta is almost done and the broth has mostly absorbed, it’s time to turn the heat down and add the finishing touches. Stir in 1/3 cup heavy cream and bring to boil then add 2 tablespoons of fresh lemon juice for a burst of freshness. Then, add 2 tablespoons of butter and let it melt into the sauce. Finally, sprinkle in about 1/4 cup of freshly grated parmesan cheese. Stir everything together until the butter and cheese melt into a creamy, velvety sauce that coats the pasta beautifully.
Step 5: Adjust the Seasoning
- Taste your dish! Depending on your preference, you might want to add more red pepper flakes for extra heat or a little more parmesan for a cheesier finish. Don’t forget to add freshly ground black pepper to balance out the richness of the butter and cheese. If you feel it needs a little extra zing, you can add a small pinch of salt as well.
Step 6: Serve and Garnish
- Once everything is well mixed and creamy, your pasta is ready to be served. Plate the pasta and sprinkle it with more parmesan cheese, red pepper flakes, and fresh parsley for a pop of color and flavor. The fresh parsley adds a nice, bright contrast to the richness of the sauce.
Tips and Notes:
- Any small pasta works penne, fusilli, or spaghetti. Adjust the cooking time if using a different pasta.
- You can use regular chicken or vegetable broth if you don’t have bone broth. It will still taste great.
- Add more red pepper flakes if you like it spicy or use less if you prefer mild.
- Add lemon juice a little at a time. You don’t need too much just enough to brighten the flavor.
- Freshly grated parmesan melts better than the pre-grated stuff.
- If the sauce gets too thick, add a little more broth or water to loosen it up.
- Leftovers last 2-3 days in the fridge. Reheat with a splash of water or broth to keep it creamy.
- Fresh parsley adds color and freshness. It’s optional but highly recommended!
