This one-pot creamy garlic pasta is my go-to for busy nights when I want something cozy and flavorful with minimal effort. It’s rich, silky, garlicky, and incredibly satisfying. Plus, it’s all made in one pot and ready in just 20 minutes. That’s dinner done right.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 tablespoons butter or olive oil
6 cloves garlic, minced
3 cups vegetable or chicken broth
1 cup milk or heavy cream
8 oz (225g) spaghetti or fettuccine
½ teaspoon salt (adjust to taste)
¼ teaspoon black pepper
½ cup grated Parmesan cheese
2 tablespoons chopped parsley (optional)
A squeeze of lemon juice (optional, for brightness)
Directions
I start by melting butter in a large skillet or pot over medium heat. Then I add the minced garlic and sauté it just until it becomes fragrant—about 1 minute. I make sure not to let it brown.
Next, I pour in the broth, milk, salt, and pepper. After giving it a stir, I add the pasta and bring everything to a gentle boil.
I reduce the heat and let the pasta simmer uncovered for about 10–12 minutes, stirring occasionally. It’s ready when the pasta is tender and most of the liquid is absorbed.
I stir in the Parmesan cheese to make the sauce creamy and smooth. If it thickens more than I like, I add a splash of milk or broth to loosen it up.
I serve it right away, sometimes with a sprinkle of chopped parsley and a squeeze of lemon juice for extra brightness.
Servings and timing
This recipe makes 4 servings.
Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes
Variations
When I want to switch things up, I stir in fresh spinach, sautéed mushrooms, or leftover grilled chicken for added texture and protein. For an ultra-rich version, I’ll add a spoonful of cream cheese or a splash of heavy cream. And if I’m craving a bit of heat, I toss in red pepper flakes when cooking the garlic.
torage/reheating
I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently on the stove or in the microwave, adding a splash of milk or broth to help revive the creamy texture.
FAQs
How can I prevent the garlic from burning?
I always sauté the garlic over medium heat and keep a close eye on it. Garlic burns quickly and turns bitter, so I only cook it for about a minute until it’s just fragrant.
Can I use a different type of pasta?
Yes, I’ve used fettuccine, linguine, and even penne. Just be sure to adjust the cooking time slightly depending on the pasta shape.
What if the sauce is too thick?
If the sauce thickens too much, I just add a splash of milk or broth until it reaches the consistency I like.
Can I make this dairy-free?
Yes, I swap the milk with unsweetened non-dairy milk (like oat or almond) and use a vegan Parmesan alternative or nutritional yeast. The result is still creamy and flavorful.
Is this good for meal prep?
I think it’s best freshly made, but it does reheat well with a bit of extra liquid added. I usually make a double batch and enjoy the leftovers for lunch the next day.
Conclusion
This one-pot creamy garlic pasta is one of those recipes I keep coming back to because it’s quick, easy, and endlessly comforting. Whether I’m cooking for a weeknight dinner or just craving something creamy and garlicky, it always hits the spot—and cleanup is a breeze.
Recipe:
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One Pot Creamy Garlic Pasta (Just 20 Minutes!)
- Total Time: 20 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
This one-pot creamy garlic pasta is a quick, cozy, and flavorful dish that comes together in just 20 minutes using simple ingredients. Rich with garlic and Parmesan, it’s a perfect weeknight meal with minimal cleanup.
Ingredients
2 tablespoons butter or olive oil
6 cloves garlic, minced
3 cups vegetable or chicken broth
1 cup milk or heavy cream
8 oz (225g) spaghetti or fettuccine
½ teaspoon salt (adjust to taste)
¼ teaspoon black pepper
½ cup grated Parmesan cheese
2 tablespoons chopped parsley (optional)
A squeeze of lemon juice (optional)
Instructions
- Melt butter or heat olive oil in a large pot over medium heat.
- Add minced garlic and sauté for about 1 minute until fragrant but not browned.
- Pour in the broth and milk, then stir in salt and pepper.
- Add pasta and bring to a gentle boil.
- Reduce heat and simmer uncovered for 10–12 minutes, stirring occasionally, until pasta is tender and most liquid is absorbed.
- Stir in Parmesan cheese until the sauce is creamy and smooth.
- If the sauce is too thick, add a splash of milk or broth to loosen it.
- Serve immediately, garnished with chopped parsley and a squeeze of lemon juice if desired.
Notes
Use any pasta shape, adjusting cook time as needed.
Add spinach, mushrooms, or chicken for variation.
For extra creaminess, add a spoonful of cream cheese.
Red pepper flakes can add a nice kick.
Store leftovers in the fridge for up to 3 days and reheat with a splash of milk or broth.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 4g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 13g
- Cholesterol: 35mg
