Easy Creamy Garlic Pasta
This creamy garlic pasta comes together in just 15 minutes with simple pantry ingredients. Silky noodles tossed in a rich garlic cream sauce with parmesan—faster than delivery and tastes like you spent hours in the kitchen.
Ingredients
- 8 ounces uncooked pasta linguine, penne, or fettuccine
- 1 tablespoon butter unsalted
- 1 teaspoon all-purpose flour
- 2-3 cloves fresh garlic minced fine
- 1/4 cup chicken broth or vegetable broth
- 1 cup heavy cream
- 1/3 cup parmesan cheese freshly grated
- salt to taste
- black pepper to taste, freshly ground
- fresh parsley optional, for garnish
Instructions
- Fill a large pot with water and salt it generously until it tastes like the ocean. Bring to a rolling boil. Add pasta and cook according to package directions until al dente. Before draining, reserve 1/2 cup of pasta water. Drain pasta and set aside.
- When pasta has 5 minutes left to cook, heat a large skillet over medium-high heat. Add butter and let it melt completely.
- Sprinkle flour over melted butter and whisk constantly for 2 full minutes to create a roux. This cooks out the raw flour taste and creates the base for your sauce.
- Add minced garlic to the roux and stir constantly for 30-60 seconds until fragrant but not browned. Watch carefully to prevent burning.
- Pour in chicken broth and let it bubble for about 1 minute, stirring occasionally.
- Gradually pour in heavy cream while whisking constantly. Let the sauce simmer gently for 3-4 minutes, stirring every 20-30 seconds, until it thickens enough to coat the back of a spoon.
- Remove from heat and stir in freshly grated parmesan cheese until melted and smooth. Taste and season with salt and black pepper as desired.
- Add drained pasta to the skillet and toss with tongs until every strand is coated with sauce. If sauce is too thick, add reserved pasta water 1 tablespoon at a time until desired consistency is reached.
- Divide into bowls and garnish with fresh parsley and extra parmesan if desired. Serve immediately while hot.
Notes
Storage: Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat on stovetop over low heat with a splash of cream or milk, stirring frequently. Microwave at 50% power, stirring every 30 seconds.
Variations: Add protein like rotisserie chicken, sautéed shrimp, or crispy bacon. Toss in vegetables like frozen peas, baby spinach, or cherry tomatoes. Add red pepper flakes for a spicy kick.
Important Tips: Don't substitute heavy cream—it's essential for preventing curdling. Use freshly grated parmesan, not pre-shredded. Start the sauce when pasta has 5 minutes left for perfect timing. Don't freeze this dish—cream sauces separate when thawed.