This skillet garlic Parmesan pasta is my go-to when I need a cozy, creamy dinner fast—no complicated steps, no mountain of dishes, and the flavor tastes like you tried way harder than you did.
Why You’ll Love This Recipe
- One skillet: The pasta cooks right in the pan for easy cleanup.
- Weeknight fast: Ready in about 20 minutes.
- Big garlic-Parmesan flavor: Creamy, savory, and super satisfying.
- Easy to customize: Add chicken, shrimp, broccoli, spinach, or peas.
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 5–6 cloves garlic, minced
- 3 cups low-sodium chicken broth (or vegetable broth)
- 1 cup whole milk (or half-and-half for extra richness)
- 8 ounces pasta (fettuccine, linguine, spaghetti, or penne)
- 3/4 cup finely grated Parmesan cheese, plus more to serve
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon black pepper
- Pinch red pepper flakes (optional)
- 2 tablespoons chopped fresh parsley (optional)
How to Make Skillet Garlic Parmesan Pasta
1) Sauté the garlic. In a large skillet (12-inch works great), melt the butter with the olive oil over medium heat. Add the garlic and cook for 30–60 seconds, just until fragrant (don’t let it brown).
2) Add liquids and pasta. Pour in the broth and milk. Stir, then add the pasta. If using long noodles, gently push them down as they soften.
3) Simmer until tender. Bring to a steady simmer and cook, stirring often, for 10–12 minutes (timing depends on pasta shape). Keep the heat at a simmer, not a hard boil, so the sauce doesn’t reduce too aggressively.
4) Make it creamy. When the pasta is al dente and there’s still a little sauce in the pan, lower heat to low. Sprinkle in the Parmesan gradually while stirring until smooth and creamy.
5) Season and finish. Add salt, pepper, and red pepper flakes (if using). Finish with parsley and extra Parmesan. Serve immediately while glossy and creamy.
Tips for the Best Creamy Sauce
- Grate your own Parmesan: Pre-shredded can be waxy and won’t melt as smoothly.
- Add cheese off the heat (or very low heat): High heat can make the cheese clump.
- Stir often: This helps the pasta cook evenly and releases starch for a silky sauce.
- Adjust as needed: If the sauce thickens too much, splash in a little more milk or broth.
Easy Add-Ins
- Protein: Rotisserie chicken, cooked bacon, sautéed shrimp, or sliced smoked sausage.
- Veggies: Baby spinach (stir in at the end), peas, roasted broccoli, or mushrooms.
- Bright finish: A squeeze of lemon or a little lemon zest right before serving.
Storage & Reheating
- Store: Refrigerate in an airtight container for up to 3 days.
- Reheat: Warm gently on the stove or in the microwave with a splash of milk or broth, stirring until creamy again.
- Note: The sauce thickens as it sits—adding liquid when reheating brings it back.
Skillet Garlic Parmesan Pasta FAQs
- Can I use half-and-half instead of milk? Yes. It makes the sauce richer and slightly thicker.
- What pasta shape works best? Long noodles (linguine/fettuccine) feel most “garlic-Parmesan,” but short shapes like penne work great too—just stir often.
- Can I make it vegetarian? Absolutely—use vegetable broth and double-check your Parmesan if needed.
