One Pot Creamy Linguine

One pot meals are some of my favorites. They are usually fairly easy to prepare and there is little to clean up afterward. One pot pasta dishes are even better since there is no draining of the liquid – most of the liquid is absorbed by the pasta with the rest used for the sauce. I like to serve this creamy linguine with lightly breaded pan fried pork. You can also toss some cooked, shredded chicken into the pasta with the cream to make it a heartier dish.

Ingredients

12 oz linguine

3 cups water

1 cup chicken stock

1 cup frozen corn

½ t salt

½ t onion powder

¼ t garlic powder

¼ t pepper

⅓ cup grated Parmesan cheese, plus more for topping

½ cup heavy cream

Directions

Set a large, deep skillet over high heat. Add linguine, water, stock, corn, salt, onion powder, garlic powder, and pepper to skillet. Heat to boiling, stirring to keep linguine from sticking together. Cover and reduce heat to simmer. Cook covered for 20 minutes, stirring occasionally.

When most of the liquid has been absorbed, thoroughly stir in cheese. Add cream and cook an additional 5-10 minutes uncovered until slightly thickened and linguine is coated with cream sauce. Serve with freshly grated Parmesan cheese, if desired.