Some nights you want dinner to feel comforting without turning into a whole production. This garlic parmesan pasta hits that sweet spot. It’s rich and creamy, full of buttery garlic flavor, and it comes together fast enough for a weeknight. No complicated steps. No hard-to-find ingredients.
You’ll boil pasta, build a quick sauce in the same pot, and finish with a shower of parmesan that melts right in. The sauce clings to every noodle, and the kitchen smells like garlic bread in the best way.
If you’ve ever ended up with a grainy cheese sauce or a pan of pasta that feels dry two minutes after serving, you’re in the right place. A couple of small tricks fix that. And once you’ve made this once, you’ll start keeping the ingredients on standby because it’s the kind of recipe you reach for again and again.
YOU WILL LOVE THIS GARLIC PARMESAN PASTA
CREAMY WITHOUT BEING HEAVY: The sauce is silky and coats the pasta, but it still feels like a pasta night you can enjoy any time.
GARLIC FLAVOR THAT POPS: We sauté the garlic in butter first so it tastes warm and mellow, not sharp.
ONE-POT FRIENDLY: Cook the pasta, drain it, then use the same pot for the sauce. Less cleanup. Always good.
EASY TO DRESS UP: Add chicken, shrimp, broccoli, peas, or spinach. Or keep it simple and let the garlic and parmesan do the work.
LEFTOVERS REHEAT WELL: A splash of milk or broth brings the sauce right back to life.
WHAT THIS DISH TASTES LIKE
Garlic parmesan pasta is cozy, creamy comfort food with a strong savory backbone. You get that buttery garlic aroma the second it hits the heat, then parmesan adds a salty, nutty finish that makes the sauce taste full and rich. The pasta itself stays tender, and the sauce grabs onto it instead of pooling at the bottom.
The best version has balance. Plenty of garlic, but it doesn’t burn. Plenty of parmesan, but it doesn’t clump. A sauce that looks glossy and smooth, not oily or gritty.
Want it a little brighter? A squeeze of lemon at the end wakes everything up. Want it more bold? Add a pinch of red pepper flakes. Want it extra creamy? A bit more cream and a little extra parmesan does it.
GARLIC PARMESAN PASTA INGREDIENTS
This recipe keeps things simple. Every ingredient has a job, and when you use them in the right order, the sauce comes together like it’s been simmering for hours.
You’ll need:
Pasta:
Long noodles like spaghetti, linguine, or fettuccine are classic here. Short pasta works too, especially shapes that hold sauce (penne, rotini, shells). Use what you’ve got.
Butter:
This is the base of the flavor. Butter makes the garlic taste sweet and mellow, and it gives the sauce that rich, comforting feel.
Garlic:
Fresh garlic is the star. Minced garlic in a jar works in a pinch, but fresh cloves give the best flavor.
Chicken broth (or vegetable broth):
Broth gives the sauce depth, and it helps loosen everything so the parmesan melts smoothly. If you only have water, it’ll work, but broth tastes better.
Heavy cream (or half-and-half):
This gives the sauce its creamy body. Heavy cream is the most forgiving because it’s less likely to separate. Half-and-half works if you keep the heat low.
Parmesan cheese:
Use freshly grated parmesan if possible. The shelf-stable “shaker” style can make the sauce grainy, and pre-shredded parmesan often doesn’t melt as smoothly.
Salt and pepper:
Go light on salt at first because parmesan and broth both bring saltiness. Pepper adds warmth.
Optional add-ins:
Parsley, red pepper flakes, lemon zest, spinach, peas, cooked chicken, or shrimp.
PRO TIP: If you’re grating parmesan, grate it fine. The smaller the pieces, the faster it melts, and the smoother your sauce turns out.
THE LITTLE DETAILS THAT MAKE THIS PASTA BETTER
Use pasta water on purpose
When you drain pasta, save about 1 cup of the starchy water first. That starchy water helps the sauce cling to the noodles and smooths everything out if it thickens too quickly.
Keep the heat gentle when the cheese goes in
Parmesan can seize up if the sauce is boiling. Lower heat is the difference between creamy and clumpy.
Don’t let garlic brown too much
Garlic goes from perfect to bitter fast. You want it fragrant and lightly golden, not dark.
OUR RECIPE DEVELOPER SAYS: If you’re nervous about garlic burning, add it after the butter melts and stir constantly for 30 seconds. The smell will tell you when it’s ready.
SUBSTITUTIONS AND ADDITIONS
You can keep this recipe classic or adjust it based on what’s in your kitchen.
Pasta swaps
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Gluten-free pasta: Works well, but watch cooking time closely. Some brands go soft quickly.
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Whole wheat pasta: Adds a nutty flavor that’s great with parmesan.
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Tortellini or ravioli: Turns this into a more filling meal fast. Keep the sauce a little thinner so it coats evenly.
Dairy swaps
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Half-and-half: Works, but keep the heat low and don’t boil the sauce.
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Milk: Use whole milk if you can. The sauce will be lighter, so you may want a bit more parmesan to thicken.
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Cream cheese: Adds tang and makes the sauce extra creamy. Start with 2 ounces and melt it into the broth before adding parmesan.
Protein additions
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Chicken: Stir in cooked, sliced chicken at the end so it stays juicy.
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Shrimp: Sauté quickly in butter, then set aside and add back in at the end.
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Bacon: Adds smoky flavor. Keep it family-friendly and fully cooked, then sprinkle on top.
Veggie additions
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Spinach: Stir in at the end until just wilted.
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Broccoli: Steam or roast first, then add in.
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Peas: Toss them in for the last minute of boiling pasta.
PRO TIP: If you add a lot of extra ingredients, make a touch more sauce. Crowded pasta can soak it up quickly.
HOW TO MAKE GARLIC PARMESAN PASTA
This recipe moves quickly once you start the sauce. Have everything measured and ready. It keeps the garlic from sitting too long in the pan.
STEP ONE: Cook the pasta
Bring a large pot of salted water to a boil. Cook pasta to al dente according to package directions.
Before draining, reserve 1 cup of pasta water. Drain pasta and set aside.
STEP TWO: Sauté the garlic in butter
In the same pot (no need to wash it), melt butter over medium heat. Add minced garlic and cook for 30 to 60 seconds, stirring constantly, until fragrant.
STEP THREE: Build the sauce base
Pour in the broth and scrape the bottom of the pot to lift any flavorful bits. Let it simmer for 2 minutes.
Lower the heat to medium-low and stir in the cream. Warm it through, but don’t let it boil.
STEP FOUR: Melt in the parmesan
Add parmesan in small handfuls, stirring after each addition until it melts. Keep the heat gentle.
If the sauce looks too thick, add a splash of reserved pasta water. If it looks thin, let it simmer gently for a minute while stirring.
STEP FIVE: Toss pasta and finish
Add the drained pasta back into the pot. Toss until every noodle is coated.
Season with black pepper. Taste before adding extra salt.
Finish with chopped parsley, extra parmesan, and a pinch of red pepper flakes if you like a little heat.
PRO TIP: Tossing pasta in the sauce for a full minute helps it soak up flavor and keeps the sauce from sliding off when you serve it.
TROUBLESHOOTING THE SAUCE
Sauce looks grainy:
Heat was too high when the parmesan went in, or the cheese wasn’t a good melting type. Lower the heat, add a splash of pasta water, and stir steadily until it smooths out.
Sauce feels too thick:
Add pasta water a tablespoon at a time until it loosens up.
Sauce feels too thin:
Let it simmer gently for 2 to 3 minutes, stirring often. Parmesan also thickens as it sits.
Garlic tastes bitter:
It cooked too long or browned too much. Next time, lower the heat and stir constantly, pulling it off the heat the second it smells fragrant.
Pasta seems dry after serving:
That’s normal as it sits. Stir in a splash of cream, milk, or broth when reheating and it’ll loosen right back up.
WAYS TO SERVE GARLIC PARMESAN PASTA
This pasta can be the main dish or a side. It’s flexible like that.
Serve it as the main
Pair it with:
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A simple green salad with a tangy dressing
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Roasted vegetables like broccoli, asparagus, or zucchini
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Sautéed mushrooms for a deeper, earthy flavor
Serve it as a side
It goes well with:
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Roasted chicken
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Grilled shrimp
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Meatballs
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Any simple protein with a crisp, browned exterior
PRO TIP: If you’re serving this as a side, keep the seasoning a little lighter so it doesn’t compete with the main dish.
HOW TO STORE GARLIC PARMESAN PASTA
Creamy pasta stores well if you treat it gently. The key is moisture.
MAKE AHEAD
You can make the sauce up to 24 hours ahead and store it in the fridge. Reheat on low with a splash of broth or milk, then toss with freshly cooked pasta. This keeps the noodles from soaking up all the sauce overnight.
IN THE FRIDGE
Store leftovers in an airtight container for up to 3 days.
IN THE FREEZER
Cream sauces can change texture after freezing, but it’s still doable. Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge.
REHEATING
Reheat gently. High heat can cause the sauce to separate.
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Stovetop: Add pasta to a pan with a splash of milk or broth. Warm over low heat, stirring often.
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Microwave: Heat in 30-second intervals, stirring each time. Add a splash of milk or broth if it looks tight.
OUR RECIPE DEVELOPER SAYS: Reheating low and slow is the difference between creamy leftovers and an oily sauce.
FREQUENTLY ASKED QUESTIONS
Can I use pre-shredded parmesan?
You can, but the sauce may not be as smooth. Pre-shredded cheese often has anti-caking ingredients that affect melting. If you’re using it, keep the heat very low and add the cheese slowly.
Do I have to use heavy cream?
No. Heavy cream makes the sauce extra silky and stable, but half-and-half or whole milk can work. Just don’t boil the sauce once dairy is added.
What pasta shape is best?
Long noodles feel classic, but short shapes hold sauce well and are easier to serve. Penne and rotini are great choices.
How do I make it more “garlic forward” without it tasting harsh?
Sauté the garlic gently in butter and consider adding a small pinch of garlic powder at the end. It boosts garlic flavor without tasting sharp.
Can I add chicken directly into the sauce?
Yes, as long as it’s cooked first. Stir in cooked chicken at the end so it stays tender. If you’re cooking raw chicken, cook it fully in the pot first, remove it, then build the sauce. Make sure chicken reaches 165°F (74°C).
How do I keep the sauce from clumping?
Use low heat when adding parmesan, and add it in small handfuls while stirring. If it tightens up, a splash of pasta water smooths it out fast.
Garlic Parmesan Pasta
Ingredients
- 12 ounces pasta spaghetti, linguine, fettuccine, or penne
- 4 tablespoons unsalted butter
- 5 cloves garlic minced
- 1 cup chicken broth or vegetable broth
- 1 cup heavy cream or half-and-half
- 1½ cups finely grated parmesan cheese plus more for serving
- ½ teaspoon black pepper plus more to taste
- ½ teaspoon salt optional and to taste
- 2 tablespoons chopped parsley optional
- Pinch of red pepper flakes optional
- Lemon zest or a small squeeze of lemon juice optional
Instructions
- Bring a large pot of salted water to a boil. Cook pasta to al dente according to package directions. Reserve 1 cup of pasta water, then drain pasta.
- In the same pot, melt butter over medium heat. Add minced garlic and cook for 30 to 60 seconds, stirring constantly, until fragrant.
- Pour in chicken broth and scrape the bottom of the pot to release any flavorful bits. Simmer for 2 minutes.
- Reduce heat to medium-low. Stir in heavy cream and warm through without boiling.
- Add parmesan a handful at a time, stirring after each addition until melted and smooth.
- If the sauce is thick, add reserved pasta water a splash at a time until it’s silky and coats the back of a spoon.
- Add drained pasta back to the pot. Toss for 1 minute until well coated.
- Season with black pepper. Taste, then add salt only if needed.
- Finish with parsley, red pepper flakes, extra parmesan, and optional lemon zest or a squeeze of lemon juice.
Notes
Nutrition
