Homemade Pasta Roni
Homemade recipe for rich and creamy garlic noodles, also known as “Pasta Roni”!
This homemade version of pasta roni is sooo much better than the boxed stuff you buy at the store. It’s super rich and creamy, while the fresh parsley gives it a nice splash of color and, of course, a whole lot of added flavor. I am a garlic lover and almost always add double the amount that a recipe calls for…I just can’t get enough of it. Well, this homemade pasta roni recipe doesn’t need any extra garlic – it has the perfect amount and easily gives me my garlic fix. The beautiful thing about this dish is that you don’t even need to precook the noodles – they cook right in the pot along with everything else. This really couldn’t be any easier to make and hardly any mess in the end….my kind of meal!
Serve it alongside your favorite main course (burgers, meatloaf, grilled chicken, etc.) or just add some cut up cooked chicken right to the noodles to make it a meal all by itself!
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- 2 tsp olive oil
- 6 cloves garlic, minced
- 2 Tbsp unsalted butter
- ¼ tsp salt
- ½ tsp pepper
- 3 cups chicken stock
- ½ lb angel hair pasta
- 1 cup grated parmesan cheese
- ¾ cup heavy cream
- 1 Tbsp dried or fresh parsley
- In a large pot, heat olive oil over medium-low heat.
- Add the garlic and stir, allowing it to cook for 1-2 minutes.
- Add the butter; cook until melted.
- Add the salt, pepper and chicken stock.
- Turn the heat up to high and let come to a boil.
- Add the pasta and cook for 4-5 minutes.
- Once pasta is tender, reduce the heat to medium and stir in the parmesan, cream and parsley until cheese is completely melted.
- Remove from heat and serve immediately.
Recipe source: adapted from thecheesepusher.tumblr.com
Mmm this pasta looks so creamy, I would be a fool not to make it 😛
Choc Chip Uru
It looks delish, think I’ll try it with beef broth rather than chicken, the only thing I notice is cooking the pasta in only 3 cups of liquid. I was always taught that pasta should not be crowded during the cooking process and should ‘swim’? Guess I’ll just have to try it and see.
You must be reading my mind because we *just* put this on next week’s menu last night! I can’t wait to try it!
Homemade pasta is the best isn’t it! We love to make it at home as well. This looks great!
This pasta toni looks perfectly creamy. You captured it so beautifully!
I’m a HUGE pasta fan and I am the same way with that I can’t have enough fresh garlic to add to most of my dishes! This looks delish! It’s making me hungry! 😀
Yum, this looks so creamy and delicious! I too love garlic. I always have some on hand and tend to use it in just about everything. 😀
Sounds delicious! Perfect for a quick and easy dinner.
Everything is better, when you make your own and don’t use a box. Mac & Cheese is such a prime example. I believe people eat that stuff. Your recipe is a prime example that its no big deal to make your own.
I seriously need to make this soon for my kids! They would love this!
Does anyone else have that song in their head now ; ) Pass me a bowl please.
“Pasta roni” never looked so good! Rich, creamy and perfect for dinner.
Super cool that the pasta is cooked right in the sauce! I love garlic too!
This looks so creamy!!
ooooh this pasta looks crazy creamy and comforting!
I’ve never tried pasta roni, but I’m all over a pasta that looks this creamy!
I love the garlic flavor on pasta… this one looks so good!
I like this pasta so much. I usualy also add some canned tuna. It’s easy and tasty.
Oh my, I just want to eat that entire pan of pasta!!
I love simple pasta dishes – especially those with added heavy cream. It makes such a difference in flavor and texture! Thanks for sharing this recipe 🙂
Your are making me the gluten free and lactose free girl very jealous and hungry. Great photo too!!!
This is going on my dinner menu this week! It looks amazing!
This looks so creamy and delicious!
YES, yes, and yes!! I LOVE garlic noodles. I can eat this everyday!
Ooh, this looks so creamy and delicious! My mouth is watering. 🙂
creamy,rich and so delicious…we can have this pasta for dinner every day with a big smile,thanks for this awesome recipe 🙂
Just made this, Ash! T’was amazing and Nick loved it. Thinking of you and wishing we were back on the Allure. xoxox
allure withdrawal has officially sunk in for me. I can’t believe the cruise is over!! I feel like it passed too quickly 🙁 Miss you!
Forgot to add our website to the comment, hah!
ahahaha I just died laughing!!!
I was looking for a recipe for the Pasta Roni Creamy Garlic noodles (with the corkscrew pasta) which they discontinued. I followed this recipe, but substituted the angel hair for the corkscrew. Came out pretty good, but waaay too much cheese. To replicate the one I was shooting for I’m going to use a half cup of parm, max, next time. And maybe use chicken broth instead of the stock. Personal preferences 🙂 Thanks for submitting this! With a little luck, I’ll be able to get it close enough to the original recipe!
Meant to say I substituted the corkscrew for the angel hair….
This looks so so delish! Odd question though, I absolutely hate butter/margarine. Is there any way to make this without the butter? Thank you!! 😉
I’m not sure it would taste right without it maybe you can use oil? Or whatever else you normally use in place of butter. Hope that helps!
Dear Ashley, this is such a comforting meal for the winter. I rarely get to indulge in a cream sauce but this is going on my list of things to make! Looks wonderful dear. xo, Catherine
I used to love pasta roni as a kid but now that I’m living overseas i can’t find the ready made stuff and i can’t wait to try this recipe, i just have one question if i were to substitute angel hair with normal spaghetti would i need to change the recipe to compensate for the extra thickness or would it be better to just cook it a bit longer?
It should be the same! Angel hair really should make no difference 🙂 – Ashley
Very good – I would recommend the fresh parsley since too much of the dried stuff can taste odd (recipe calls for either). If you want to cut some calories/fat, I used half and half instead of heavy cream and it still turned out amazing. Also used chicken broth instead of stock because it was what I had in the fridge.
Just made this! I cut back on the garlic by half, used 2.5 cups of stock and added onion powder, shredded mozzarella and slices of swiss. Omitted the cream bc we have vitamin d milk, aka whole milk, and it is waaaay better than the boxed version! Thanks for posting this!
I’m from Brazil and here we don’t have boxed Pasta Roni to buy. Me and my mom have lived in NYC and missed it sooooo much. Just made this recipe and we’re going nuts! It’s perfect and tastes just the same. Thank you!
This looks delicious and I’m going to have to try it this week! My only change will be to take shrimp and toss it with some smoked paprika and garlic and put it in the oven for 5 minutes then add it to the dish. Turns a side into a meal!