Discover a creamy, cheesy pasta that transforms simple ingredients into a truly indulgent meal. Bursting with garlic and rich Parmesan, this recipe delivers a comforting flavor experience that stands out. Perfect for any night, it’s an ideal One Pan Pasta Dish and Dinner Noodles creation to savor with family today.

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I’ve been tryin out a bunch of recipes lately and this Garlic Parmesan Pasta became one of my top favs. I use 8 oz of my favorite pasta along with 4 tbsp unsalted butter and 4 minced garlic cloves.

When you combine those with 1 1/2 cups of heavy cream and 1 cup freshly grated Parmesan, you end up with a sauce thats super rich but light in calories. I mix in 1/2 tsp salt and 1/4 tsp black pepper to bring out the flavors, and if you’re into a bit of heat, a pinch of crushed red pepper flakes does the trick.

I always finish it off with a little chopped fresh parsley. It’s a one pan wonder thats perfect if you’re looking for easy dinner recipes, even if you’re cooking for one or for picky eaters.

Its nutritional value is solid and its simplicity is what makes it a go-to meal.

Why I Like this Recipe

I love this recipe because it’s super simple to make, and I don’t have to hunt for weird ingredients when I’m in a hurry. The creamy sauce with garlic and Parmesan just hits the spot every time, and it makes the pasta feel so rich and comforting. I also like that it’s a one pan meal so I end up with less mess to clean up afterward. Plus, it’s really versatile – I can keep it all meatless or toss in my favorite protein if I’m feeling extra hungry.

Ingredients

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Pasta is loaded with carbohydrates and provides energy, texture, and a hearty base.
Butter adds richness and smooth creaminess, enhancing the dish’s flavor without overpowering garlic.
Garlic packs a punch of flavor with potential health benefits and a zesty aroma boost.
Heavy cream brings a luxurious, velvety texture and enriches the sauce with its fat content.
Parmesan offers savory, salty notes and protein, making the dish deliciously sharp and cheesy.
Salt and black pepper season and balance flavors, intensifying the dish’s overall taste.
A pinch of red pepper or chopped parsley adds heat and color to the sauce.

Ingredient Quantities

8 oz pasta (spaghetti, fettuccine, or your favorite type)

4 tbsp unsalted butter

4 garlic cloves, minced

1 1/2 cups heavy cream

1 cup freshly grated Parmesan cheese

1/2 tsp salt (or to taste)

1/4 tsp black pepper (or to taste)

Optional: Pinch of crushed red pepper flakes if you like a bit of heat

Optional: Finely chopped fresh parsley for garnish

How to Make this

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1. Heat a large pan over medium heat and melt the butter, then toss in the minced garlic and let it sizzle for about 1 minute until it starts smellin’ really good.

2. Pour the heavy cream into the pan and bring it to a gentle simmer, stirring sometimes to mix the flavors.

3. Add the pasta to the pan making sure it’s mostly covered by the cream. If it looks a bit dry, you can splash in a bit of water.

4. Let the pasta cook in the cream for about 8-10 minutes until it’s al dente, stirring occasionally so it don’t stick.

5. Once the pasta is nearly done, slowly sprinkle in the freshly grated Parmesan cheese while stirring to create a smooth, cheesy sauce.

6. Season the sauce with salt, black pepper, and if you’re in the mood for a little heat, add a pinch of red pepper flakes.

7. Check the pasta; if the sauce feels too thick, a little more water or extra cream can help reach your preferred consistency.

8. Remove from heat and finish by tossing in some finely chopped fresh parsley, then serve it hot as a meatless meal or alongside your favorite protein.

Equipment Needed

1. Large pan
2. Measuring cups and spoons
3. Knife
4. Cutting board
5. Wooden spoon
6. Cheese grater
7. Tongs or serving spoon

FAQ

Question: Can I use any pasta for this recipe?

Answer: Yeah, you can use spaghetti, fettuccine, or any pasta you have on hand, but I think the long noodles hold the sauce better.

Question: What happens if I use salted butter instead?

Answer: If you use salted butter, you might want to cut back on the extra salt in the recipe so it doesnt get too salty.

Question: Can I substitute heavy cream with something else?

Answer: You can try half and half, but the sauce might be a little thinner and less rich than using heavy cream.

Question: How do I know when the pasta is done?

Answer: Cook the pasta al dente as per the package directions, it should be firm in the middle but not crunchy.

Question: Any tips to make the sauce thicker?

Answer: If you want a thicker sauce, let it simmer a bit longer over low heat while stirring so it reduces nicely.

Garlic Parmesan Pasta Recipe Substitutions and Variations

If you don’t have unsalted butter, you could use salted butter (just cut back on the extra salt) or even a bit of olive oil instead
No heavy cream? Mix 3/4 cup whole milk with 3/4 cup half and half or add a tablespoon of melted butter to regular milk for a richer feel
Out of Parmesan cheese? Pecorino Romano is a great substitute if you want a sharper taste or even Asiago works well
Can’t find crushed red pepper flakes? Try a few dashes of hot sauce or a pinch of finely chopped fresh chili to add some heat
If parsley is not available, chopped basil or even a sprinkle of oregano can give your dish a fresh twist

Pro Tips

1. Don’t let the garlic burn – keep a close eye on it so that it’s aromatic and not bitter, coz burned garlic ruins the vibe of the whole dish.
2. Stir the pasta in the cream constantly to ensure even cooking; if it starts stickin’ or the sauce gets too thick, add a splash of water little by little.
3. When you add the Parmesan cheese, do it slowly while stirrin’, this helps it to melt smoothly without clumping and messin’ up the sauce’s texture.

Garlic Parmesan Pasta Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

Servings

servings

Calories

716

kcal

Equipment: 1. Large pan
2. Measuring cups and spoons
3. Knife
4. Cutting board
5. Wooden spoon
6. Cheese grater
7. Tongs or serving spoon

Ingredients

8 oz pasta (spaghetti, fettuccine, or your favorite type)
4 tbsp unsalted butter
4 garlic cloves, minced
1 1/2 cups heavy cream
1 cup freshly grated Parmesan cheese
1/2 tsp salt (or to taste)
1/4 tsp black pepper (or to taste)
Optional: Pinch of crushed red pepper flakes if you like a bit of heat
Optional: Finely chopped fresh parsley for garnish

Directions

Heat a large pan over medium heat and melt the butter, then toss in the minced garlic and let it sizzle for about 1 minute until it starts smellin' really good.
Pour the heavy cream into the pan and bring it to a gentle simmer, stirring sometimes to mix the flavors.
Add the pasta to the pan making sure it's mostly covered by the cream. If it looks a bit dry, you can splash in a bit of water.
Let the pasta cook in the cream for about 8-10 minutes until it's al dente, stirring occasionally so it don’t stick.
Once the pasta is nearly done, slowly sprinkle in the freshly grated Parmesan cheese while stirring to create a smooth, cheesy sauce.
Season the sauce with salt, black pepper, and if you're in the mood for a little heat, add a pinch of red pepper flakes.
Check the pasta; if the sauce feels too thick, a little more water or extra cream can help reach your preferred consistency.
Remove from heat and finish by tossing in some finely chopped fresh parsley, then serve it hot as a meatless meal or alongside your favorite protein.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.