Creamy Garlic Parmesan Pasta

Creamy Garlic Parmesan Pasta is a luscious, comforting dish featuring tender pasta bathed in a decadent garlic-infused Parmesan cream sauce. It’s ready in under 30 minutes and feels like a gourmet treat without the fuss.

Why You’ll Love This Recipe

I adore how this pasta delivers big flavor with minimal effort. The sauce is rich, creamy, and loaded with garlic and cheesy goodness. It’s perfect for a cozy weeknight dinner or when I want to spoil myself with something indulgent. Plus, it comes together quickly and with just one pot or skillet.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Pasta (fettuccine, linguine, or penne)

• Unsalted butter

• Garlic cloves, minced

• All-purpose flour

• Chicken or vegetable broth

• Heavy cream (or half-and-half)

• Freshly grated Parmesan cheese

• Salt and pepper

• Fresh parsley, chopped (optional garnish)

• Crushed red pepper flakes (optional for heat)

directions

1. I cook the pasta in salted boiling water until al dente, then drain and reserve about ½ cup of pasta water.

2. While pasta cooks, I melt butter in a large skillet over medium heat.

3. I add minced garlic and sauté until fragrant, approximately 1 minute.

4. I sprinkle in flour and whisk constantly for about 30 seconds to form a roux.

5. I slowly pour in broth and cream, whisking to eliminate lumps and bring the sauce to a gentle simmer.

6. I stir in Parmesan cheese until melted and smooth, seasoning with salt, pepper, and red pepper flakes if I want a bit of spice.

7. I add the cooked pasta to the sauce, tossing gently to coat. If the sauce seems too thick, I add a splash of reserved pasta water for silkiness.

8. I taste and adjust seasoning, then garnish with chopped parsley before serving.

Servings and timing

• Serves 4

• Prep time: 5 minutes

• Cook time: 20 minutes

• Total time: Approximately 25 minutes

storage/reheating

I store leftover pasta in an airtight container in the fridge for up to 2 days. To reheat, I warm it gently in a skillet over low heat, adding a splash of cream or pasta water to loosen the sauce. Microwaving works too; I stir in a bit of liquid between intervals for creaminess.

FAQs

How do I make this vegetarian?

I already use vegetable broth, so the recipe is vegetarian-friendly. To make it fully meat-free, I keep dairy as is, but I can swap butter for a plant-based spread if needed.

Can I use milk instead of heavy cream?

Yes, but I’d use whole milk or 2%, and the sauce will be lighter. To help thicken it, I might add a little extra flour or cook it gently to reduce the liquid.

What’s the best cheese to use?

I recommend fresh-grated Parmesan—it melts smoothly and offers that nutty, salty flavor. Pre-grated can be used, but fresh is best for texture and taste.

Can I add protein or vegetables to this dish?

Absolutely—I love stirring in cooked chicken, shrimp, sautéed mushrooms, spinach, or peas for a fuller meal. I add them after the sauce is ready.

Can I freeze leftover pasta?

This sauce doesn’t freeze well—it can separate and become grainy. I prefer enjoying leftovers freshly refrigerated and reheated.

Conclusion

Creamy Garlic Parmesan Pasta is my go-to when I want something luxurious yet easy. It’s comforting, full of flavor, and perfect for meal customization. I love how a few simple ingredients turn into something that feels restaurant-quality. I hope you enjoy this dish just as much as I do!