Bone Broth Pasta Recipe with Garlic, Herbs, and Parmesan

If you want an effortless way to elevate a weeknight pasta, try this Bone Broth Pasta. Instead of boiling the pasta in plain water, cook it in a 50/50 mix of unsalted chicken bone broth and lightly salted water. As the pasta cooks it soaks up the savory liquid, producing a richer flavor and a little extra protein in every bite.

I used a small shell-shaped pasta in this version because its curves hold the buttery Parmesan sauce and a touch of the cooking liquid. The final dish is simply finished with butter, freshly grated Parmesan, and plenty of cracked black pepper. With just a few quality ingredients and minimal effort, you get a creamy, comforting pasta that feels special without fuss.

Why You’ll Love This Recipe

• An easy upgrade: Cooking pasta in bone broth adds savory depth and subtle richness with almost no extra work.
• Pantry-friendly: Butter, Parmesan, and black pepper come together to create a silky sauce that’s ready with common ingredients.
• Quick to make: From start to finish this takes under 25 minutes, ideal for busy evenings or a speedy lunch.

Recipe Ingredients

• Pasta: About 8 ounces of a small shape (shells, lumache, or similar) that holds sauce well.
• Unsalted chicken bone broth: Use unsalted broth so you can control overall seasoning.
• Water: Mixed with the broth to ensure even cooking.
• Kosher salt: To season the cooking liquid so the pasta is flavorful throughout.
• Butter: Two to three tablespoons to form the sauce base and add richness.
• Parmesan cheese: 1/3 to 1/2 cup freshly grated—freshly grated melts and emulsifies better than pre-shredded.
• Cracked black pepper: To taste; it balances the richness and brightens the dish.

How to Make

Boil the Pasta

In a large pot, bring equal parts unsalted chicken bone broth and water to a rolling boil. Add kosher salt to taste. Stir in the pasta and cook until al dente following the package directions.

Before you drain the pasta, reserve about 1/2 cup of the starchy cooking liquid. Drain the pasta and return it to the warm pot to finish the sauce.

Make the Butter Parmesan Sauce

With the drained pasta back in the warm pot, add the butter and toss until it melts and coats the pasta. Gradually add the freshly grated Parmesan and a few turns of cracked black pepper, tossing constantly so the cheese begins to melt into the butter.

If the sauce seems thick or clumpy, add a few tablespoons of the reserved cooking liquid at a time, tossing between additions. The starchy liquid helps the butter and cheese emulsify into a smooth, creamy coating. Continue until the sauce clings to each piece of pasta and has a silky texture.

Finish with extra cracked black pepper and a final toss. Serve immediately with additional Parmesan on the side.

Frequently Asked Questions

Other Pasta Ideas to Try

• Chicken cutlet pasta salad or a cold pasta salad for warm nights.
• Pesto pasta with chicken and broccoli for a green, herb-forward variation.
• Cheesesteak-style pasta for a heartier, meaty version.

Recipe: Bone Broth Pasta

Servings: 3 · Prep: 5 mins · Cook: 20 mins · Total: 25 mins

Ingredients

• 8 ounces pasta (shells or similar)
• 4 cups unsalted chicken bone broth
• 4 cups water
• Kosher salt, to season
• 2–3 tablespoons butter
• 1/3–1/2 cup freshly grated Parmesan, plus extra to serve
• Cracked black pepper, to taste

Instructions

1. Bring the bone broth, water, and a pinch of kosher salt to a boil in a large pot. Add the pasta and cook until al dente.
2. Reserve 1/2 cup of the cooking liquid before draining. Drain the pasta and return it to the warm pot.
3. Add the butter and toss until melted. Gradually add the Parmesan and cracked black pepper, tossing constantly.
4. Add reserved cooking liquid a few tablespoons at a time until the sauce is smooth and evenly coats the pasta. Finish with extra pepper and serve immediately with additional Parmesan.

Notes

Best enjoyed hot and fresh from the pan. Adjust salt carefully if your broth is salted.

If you try this recipe, leave a comment and share a photo—it’s always nice to see variations and serving ideas.