Garlic Parmesan Pasta
Garlic Parmesan Pasta is the 25-minute dinner solution you need for busy weeknights. This easy pasta recipe uses simple pantry staples like butter, fresh garlic, and parmesan cheese to create a silky, savory sauce that coats every noodle. It is better than jarred sauce and comes together while the pasta boils. Perfect as a main dish or a simple side for chicken or shrimp.
Ingredients
- 12 ounces pasta linguine, spaghetti, fettuccine, penne, or rotini
- 4 tablespoons unsalted butter
- 5 –6 garlic cloves minced (adjust to taste)
- ¾ cup half-and-half or heavy cream, or whole milk
- 1 ½ cups finely grated parmesan cheese plus more for serving
- 1 teaspoon salt plus more for pasta water
- 1 teaspoon black pepper adjust to taste
- ½ teaspoon Italian seasoning optional
- ¼ teaspoon red pepper flakes optional
- ½ –1 cup reserved pasta water as needed
- 2 tablespoons chopped fresh parsley optional
- Optional: 1 teaspoon lemon zest or 1–2 teaspoons lemon juice
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta until al dente. Reserve 1–2 cups pasta water, then drain the pasta.
- In a large skillet over medium-low heat, melt the butter. Add the garlic and cook 30–60 seconds, stirring, until fragrant (do not brown).
- Pour in the half-and-half and warm gently for 1–2 minutes. Reduce heat to low.
- Add parmesan in small handfuls, stirring until melted and smooth.
- Add reserved pasta water a splash at a time, stirring, until the sauce is silky and coats a spoon.
- Add pasta to the skillet and toss to coat. Add more pasta water if needed for a looser, creamier finish.
- Season with black pepper (and salt if needed). Stir in parsley and lemon (optional). Serve immediately with extra parmesan.
Notes
Keep heat low when adding parmesan to prevent clumping.
Freshly grated parmesan melts smoother than pre-shredded.
Reheat leftovers with a splash of milk, broth, or water over low heat.
Tried this recipe?Let us know how it was!