20-Minute One-Pan Creamy Parmesan & Prosciutto Spaghetti Recipe Is Magic by 30Seconds Food

Pasta Dinner
2 months ago
20-Minute One-Pan Creamy Parmesan & Prosciutto Spaghetti Recipe Is Magic

Pasta in a creamy garlic Parmesan sauce, speckled with crisp prosciutto or ham, is insanely delicious. Not to mention that this easy pasta recipe cooks in one pan, and in only about 20 minutes

When you need an easy and delicious dinner on the table fast, this is pasta perfection. Serve this quick pasta recipe with a salad

Cuisine: Italian
Prep Time: 2 minutes
Cook Time: 18 minutes
Total Time: 20 minutes
Servings: 4


  • 1/3 cup chopped prosciutto or chopped ham
  • 2 tablespoons butter
  • 5 cloves garlic, minced
  • 2 cups chicken broth
  • 1 cup milk
  • 8 ounces spaghetti or fettuccine
  • 1/3 cup freshly grated Parmesan cheese

Here's how to make it: 

  1. Cook the prosciutto in a skillet until crisp.
  2. Melt the butter in the same pan. Add the garlic and cook for 30 seconds.
  3. Pour in the chicken broth and milk. Add the noodles and prosciutto. Season with salt and pepper.
  4. Bring to a boil, reduce heat and simmer, stirring occasionally, about 15 to 18 minutes or until pasta is cooked. Stir in the Parmesan cheese.

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Elisa A. Schmitz 30Seconds
This is my dream dinner. So easy and so darn delish! #yum
All the yumminess right here...
Quick and easy! Tasted great and i paired with a white zin...berengier and it all went down good.
Elisa A. Schmitz 30Seconds
So glad you enjoyed this easy, delicious recipe, Sa1 ! I like your pairing, too. Thank you for sharing, and for being part of our community! Donna John
Donna John
Yes, white zin is a great wine choice. So glad you enjoyed it! Sa1
Mary Annie Lebold
Made this last night for our dinner. It came out exactly like the picture and earned a “You can make this again!” rating by My Darling Dale.
Elisa A. Schmitz 30Seconds
So great to hear that, Mary Annie Lebold ! Thank you for letting us know that you enjoyed it. Please feel free to share any other experiences with our recipes, and thanks for being part of our community! Donna John

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