This creamy garlic pasta is a comforting, silky dish where spaghetti is simmered directly in seasoned broth, allowing the noodles to absorb rich flavor before being finished with Parmesan, cream, and parsley. It comes together quickly in one pan, making it ideal for weeknight cooking.
Why You’ll Love This Recipe
This pasta delivers maximum flavor with minimal effort. The garlic-infused base and velvety cream sauce coat every strand beautifully, creating a satisfying and indulgent meal. The one-pot method keeps cleanup easy, and the recipe welcomes additions such as prawns, scallops, mushrooms, or spinach.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 teaspoons olive oil
4 garlic cloves, minced
2 tablespoons butter
3 cups chicken broth, plus more as needed
1/2 teaspoon ground black pepper
1/4 teaspoon salt
1/2 pound spaghetti
1 cup grated Parmesan cheese
3/4 cup heavy cream
1 1/2 tablespoons dried parsley
Directions
Heat the olive oil in a medium pan over medium heat. Add the minced garlic and cook for 1 to 2 minutes, stirring until fragrant.
Add the butter and stir until fully melted.
Pour in the chicken broth, then add the salt and black pepper. Bring to a boil.
Add the spaghetti and cook for about 12 minutes, stirring occasionally, until the pasta is tender but still firm. Add extra broth if the pasta begins to stick.
Stir in the Parmesan cheese, heavy cream, and dried parsley until the sauce becomes smooth and coats the pasta evenly.
Add cooked prawns or scallops at the end for a seafood twist.
Stir in sautéed mushrooms or spinach for added texture and nutrients.
Replace part of the chicken broth with vegetable broth for a lighter flavor.
Add a pinch of red pepper flakes for subtle heat.
Use fettuccine or linguine instead of spaghetti for a different bite.
Storage/Reheating
Refrigerate leftovers in an airtight container for up to 3 days.
Reheat gently on the stovetop over low heat, adding a splash of broth or cream to loosen the sauce. Avoid high heat to prevent curdling.
FAQs
Can I use fresh parsley instead of dried?
Yes, substitute 1 tablespoon of dried parsley with about 3 tablespoons of chopped fresh parsley.
Can I use another type of pasta?
Yes, any long pasta works well. Short pasta may also be used, but cooking time may vary.
Will the sauce thicken as it cools?
Yes, the sauce thickens as it sits. Add a bit of warm broth when reheating to restore creaminess.
Can I make this recipe dairy-free?
You may use dairy-free butter, cream, and Parmesan alternatives, though the texture will vary.
Is this dish spicy?
No, it is mild. You can add red pepper flakes if desired.
Can I add vegetables?
Absolutely. Spinach, broccoli florets, peas, or mushrooms blend well with the creamy sauce.
Can I use milk instead of cream?
Yes, but the sauce will be thinner. For a thicker sauce, use whole milk and increase the Parmesan slightly.
Do I need to drain the pasta?
No, the pasta absorbs most of the broth as it cooks, eliminating the need for draining.
Can I make it ahead?
It’s best served fresh, but it can be reheated. Add liquid during reheating to maintain creaminess.
How can I make the dish richer?
Increase the Parmesan or add an extra splash of cream for a more indulgent texture.
Conclusion
Creamy garlic pasta is a simple yet luxurious dish that proves comfort food doesn’t need to be complicated. With minimal ingredients and a one-pan method, it delivers a satisfying meal that can easily be personalized with seafood, vegetables, or spices. This recipe is perfect for a quick dinner while still offering restaurant-level flavor.
Creamy Garlic Pasta is a comforting one-pan dish where spaghetti is simmered in seasoned broth, then finished with Parmesan, cream, and parsley for a silky, flavorful sauce. Quick to make and easily customizable.
Ingredients
2 teaspoons olive oil
4 garlic cloves, minced
2 tablespoons butter
3 cups chicken broth, plus more as needed
1/2 teaspoon ground black pepper
1/4 teaspoon salt
1/2 pound spaghetti
1 cup grated Parmesan cheese
3/4 cup heavy cream
1 1/2 tablespoons dried parsley
Instructions
Heat the olive oil in a medium pan over medium heat. Add the minced garlic and cook for 1 to 2 minutes, stirring until fragrant.
Add the butter and stir until fully melted.
Pour in the chicken broth, then add the salt and black pepper. Bring to a boil.
Add the spaghetti and cook for about 12 minutes, stirring occasionally, until the pasta is tender but still firm. Add extra broth if the pasta begins to stick.
Stir in the Parmesan cheese, heavy cream, and dried parsley until the sauce becomes smooth and coats the pasta evenly.
Serve immediately.
Notes
Add prawns, scallops, or mushrooms for variation.
Substitute vegetable broth for a lighter flavor.
Use fresh parsley instead of dried if preferred.
Add red pepper flakes for heat.
Reheat gently with a splash of broth or cream to maintain consistency.
