This one-pot creamy garlic pasta is the weeknight dinner I lean on when I want something cozy, rich, and fast—with minimal dishes. The pasta cooks right in the pan, soaking up a garlicky, creamy sauce that tastes like it came from a restaurant.
Why you’ll love this one-pot pasta
- One pan, fewer dishes, and a streamlined cleanup
- Big garlic flavor with a creamy, glossy sauce
- Ready fast (about 25 minutes start to finish)
- Easy to customize with chicken, shrimp, or veggies
Ingredients
- 8 oz spaghetti or linguine
- 2 tbsp butter
- 1 tbsp olive oil
- 6 cloves garlic, minced
- 3 cups low-sodium chicken broth (or vegetable broth)
- 1 cup heavy cream
- 1/2 cup finely grated Parmesan, plus more to serve
- 1/2 tsp kosher salt, plus more to taste
- 1/4 tsp black pepper, plus more to taste
- Pinch of red pepper flakes (optional)
- 1 tbsp lemon juice (optional, for brightness)
- 2 tbsp chopped parsley (optional)
How to make one-pot creamy garlic pasta
Use a large, deep skillet or wide saucepan (12-inch is ideal) so the pasta can lay mostly flat and cook evenly.
- In a large skillet over medium heat, melt the butter with the olive oil.
- Add the minced garlic and cook for 30–60 seconds until fragrant (don’t let it brown).
- Add the broth, cream, salt, pepper, and red pepper flakes (if using). Stir to combine.
- Add the pasta and gently press it down so it’s mostly submerged. Bring to a simmer.
- Cook at a steady simmer, stirring and turning the pasta every 1–2 minutes, until al dente and the sauce has thickened, about 10–12 minutes (timing depends on pasta shape).
- Turn heat to low. Stir in Parmesan until melted and creamy.
- Finish with lemon juice (if using). Taste and adjust salt and pepper.
- Serve immediately with more Parmesan and parsley.
Tips for a silky, creamy sauce
- Keep it at a simmer: A hard boil can reduce the liquid too quickly and cook unevenly.
- Stir often: This prevents sticking and helps the pasta release starch to naturally thicken the sauce.
- Add cheese off the heat (or on low): Parmesan melts smoother and is less likely to clump.
- Adjust consistency at the end: If the sauce is too thick, splash in a little broth or cream. If it’s thin, simmer 1–2 minutes longer, stirring.
Easy add-ins and variations
- Protein: Stir in shredded rotisserie chicken, cooked bacon, or sautéed shrimp.
- Veggies: Add baby spinach at the end, or sauté mushrooms before the garlic.
- Extra flavor: A pinch of Italian seasoning or a spoonful of pesto is great here.
- Make it lighter: Use half-and-half (sauce will be a bit less rich) and add extra Parmesan for body.
Serving ideas
- Simple green salad with vinaigrette
- Roasted broccoli or asparagus
- Garlic bread or warm crusty bread
Storage and reheating
- Store: Refrigerate in an airtight container for up to 3 days.
- Reheat: Warm gently on the stovetop or microwave with a splash of broth, cream, or milk to loosen the sauce.
One-Pot Creamy Garlic Pasta Recipe
- Prep time: 5 minutes
- Cook time: 15–20 minutes
- Total time: ~25 minutes
- Servings: 3–4
Instructions
- Melt butter and olive oil in a large skillet over medium heat. Add garlic and cook 30–60 seconds until fragrant.
- Add broth, cream, salt, pepper, and red pepper flakes (optional). Stir.
- Add pasta. Bring to a simmer and cook 10–12 minutes, stirring often, until pasta is al dente and sauce thickens.
- Reduce heat to low and stir in Parmesan until smooth and creamy.
- Finish with lemon juice (optional). Taste and adjust seasoning. Serve hot with extra Parmesan and parsley.
Notes
- If your pasta isn’t fully tender when the liquid reduces, add 1/4 cup broth at a time and keep simmering until al dente.
- For best texture, serve right away—cream sauces thicken as they sit.
