This Creamy Garlic Pasta is the easiest dinner for a busy night. Spaghetti cooks right in a creamy garlic sauce with butter and Parmesan, so there is only one pot to wash. It is ready in about 30 minutes, uses simple ingredients you probably already have, and tastes rich and comforting — the kind of pasta everyone asks for again.
Serve it with garlic bread and a simple salad, or add grilled chicken on top to make it a bigger meal.
Watch how to make it:
Creamy Garlic Pasta Recipe
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Servings
4
Course: Dinner / Main Dish
Ingredients
- 12 oz spaghetti or angel hair pasta
- 3 tablespoons butter
- 6 cloves garlic, minced
- 2 cups chicken broth (or vegetable broth)
- 1 cup milk (or heavy cream for a richer sauce)
- 1/2 cup freshly grated Parmesan cheese
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional, for a little heat)
- 2 tablespoons fresh parsley, chopped, for serving
Instructions
- Melt the butter. Melt the butter in a large deep skillet over medium heat. Add the minced garlic and cook for 1–2 minutes, until it smells good. Do not let it turn brown.
- Add the liquids. Pour in the chicken broth and milk. Add the salt, black pepper and red pepper flakes. Bring to a gentle boil.
- Cook the pasta. Add the spaghetti to the skillet. Cook for 8–10 minutes, stirring often so the pasta does not stick, until it is just tender. Save a little pasta water before the sauce gets too thick.
- Add the Parmesan. Turn the heat to low. Add the Parmesan cheese a little at a time, stirring until the sauce is smooth and creamy, about 2–3 minutes. If the sauce is too thick, stir in a splash of the saved pasta water.
- Taste and adjust. Taste the pasta and add more salt or pepper if needed. The sauce will get a little thicker as it cools, so do not worry if it looks slightly loose at first.
- Serve. Serve hot in bowls, sprinkled with fresh parsley and extra Parmesan on top.
What to serve with it
- Garlic bread or crusty bread, to scoop up the sauce
- A simple green salad
- Roasted vegetables or steamed broccoli
- Grilled chicken slices on top, for a bigger meal
Tips
- Use freshly grated Parmesan. Pre-shredded cheese does not melt as smoothly and can make the sauce grainy.
- Do not overcook the pasta. Taste it near the end — it should be tender but still have a little bite.
- Keep the heat low when adding cheese. High heat can make the sauce clump instead of turning creamy.
- Leftovers: Store in an airtight container in the fridge for up to 3 days. Reheat gently on low heat with a splash of milk or broth to make it creamy again.
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