I’ve always believed that the best dishes come from a place of comfort and simplicity, and garlic parmesan pasta is the epitome of that belief. Picture this: al dente pasta coated in a creamy, garlicky sauce, punctuated by the sharp and nutty notes of parmesan cheese. It’s a recipe that doesn’t just fill the stomach but also warms the soul. Even better is that it’s versatile enough to serve as a sumptuous main or a complementary side—adding chicken to the mix can elevate it to a hearty meal all on its own.
Why I love garlic parmesan pasta recipe
The process of making this dish has a sort of rustic charm to it. I start by melting butter in a pan, letting the aroma of sautéed garlic fill the kitchen. This is where the magic begins. The garlic infuses the butter, laying down the foundational flavor of the dish. As a lover of all things pasta, I’ve come to appreciate how the starchy canvas perfectly absorbs and highlights these robust flavors.
Next comes the sauce, which is where the pasta gets to shine. A bit of flour for thickening, a good glug of milk for that luxurious creaminess, and of course, plenty of freshly grated parmesan cheese to wrap everything together in a velvety embrace. The sauce clings to each strand of pasta, ensuring every single bite is brimming with flavor. It’s a simple recipe, yes, but one that promises comfort on a plate with every forkful.
Garlic Parmesan Pasta Essentials
Before jumping into the kitchen, let’s make sure we’ve got everything prepped. The right ingredients and method are crucial for a delicious, easy recipe for garlic parmesan spaghetti.
What You’ll Need For Garlic Parmesan Pasta
- Pasta: Choose your favorite type of pasta, but fettuccine, rotini pasta, angel hair pasta, penne, or plain spaghetti work great.
- Butter: I usually go for unsalted butter to control the saltiness.
- Fresh Garlic: Fresh is best—aim for 4 cloves of minced garlic for a fragrant garlic flavor and touch.
- Liquids: Whole milk or almond milk and chicken broth form the base of the cream sauce.
- Cheese: Freshly grated Parmesan cheese is a must for that authentic flavor, and cream cheese will thicken the sauce.
- Seasonings: red pepper flakes, salt, and black pepper to taste, and fresh parsley or dried parsley for garnish.
- Optional Extras: heavy whipping cream for extra richness, flour to thicken your sauce, and Italian seasoning.
Ingredients for the garlic parmesan pasta recipe should be prepared as follows:
| Ingredient | Preparation |
|---|---|
| Garlic | Minced |
| Butter & Cream cheese | Room temperature |
| Parmesan cheese | Freshly grated |
| Pasta | Chosen and measured |
| Milk & Chicken Broth | Ready to pour |
| Seasonings | Measured: salt, pepper, chili flakes & fresh parsley |
How to make One-Pot Garlic Parmesan Pasta
- Cook Pasta: Boil pasta in a large pot of water (salted) until al dente, according to package instructions. Pasta should be firm to the bite.
- Prepare Garlic Mixture: In a large skillet, using medium heat, I melt butter and then add minced garlic, cooking it until it’s fragrant but not brown.
- Combine Liquids: Stir in chicken broth and bring to a short boil. Reduce the heat and add cream cheese, stir until it becomes creamy and smooth. Add milk to loosen the consistency.
- Combine Ingredients: Add salt, chili flakes, and pepper to the skillet, and then add the pasta.
- Simmer: Reduce heat and let everything simmer, stirring occasionally until the sauce reaches the desired consistency. Add milk to make sure you have the consistency you desire.
- Remove from the heat: Add parmesan cheese and stir your creamy parmesan sauce through.
- Garnish: Once off the heat, I like to toss in freshly chopped parsley for color and added flavor. Balance your seasoning and serve immediately.
Remember to taste as you go and adjust seasoning to your preference. See the recipe card below for the detailed steps and accurate cook time. Enjoy making and devouring your Garlic Parmesan Pasta masterpiece!
Serving Suggestions and Storing Leftovers
When I whip up garlic parmesan pasta, I’m always thinking about what goes well with that rich, creamy sauce and how I can enjoy the deliciousness for days to come. Here’s how I like to serve and store this family-favorite dish.
Serving Suggestions
Garlic Bread: I find that a side of warm, crispy garlic bread complements the creaminess of the pasta perfectly.
Grilled Chicken: Adding strips of golden brown, skinless chicken breasts that have been cooked through can turn this into a more protein-rich meal.
Greens: A handful of fresh spinach or basil tossed into the pasta just before serving adds a burst of color and freshness.
Meatless Dinner: Keep it simple for a meatless dinner; it’s hearty enough on its own.
Pairing: Serve this pasta as a side dish if there’s a star player like a rotisserie chicken.
Storing Leftovers
Airtight Container: I always let the pasta cool down and then transfer it to an airtight container to keep in the fridge.
Revival Tip: To reheat, I gently warm it in a large skillet with a bit more olive oil or cream to bring back the silkiness.
Meal Plan: This pasta makes a great part of my meal plan; I find it tastes even better the next day when all the flavors have melded together.
Garlic Parmesan Pasta Recipe
Equipment
- Large pot for boiling pasta
- Knife and Cutting Board
Ingredients
- 500 grams of spaghetti or pasta of your choice
- 4 - 6 cloves garlic - minced
- ½ cup grated parmesan cheese
- 250 grams cream cheese
- 3 tablespoons butter
- 2 tablespoons chopped fresh parsley
- 2 cup chicken stock
- ½ cup milk
- ½ teaspoon black pepper
- ¼ teaspoon red chili flakes - adjust to taste
- Salt to taste
Instructions
- Cook the spaghetti in a large pot of salted boiling water according to the package instructions until al dente. Drain and set aside.
- In a medium saucepan, melt the butter over medium heat. Add the minced garlic and sauté until fragrant and lightly golden.
- Add the chicken stock to the saucepan and bring it to a simmer.
- Reduce the heat to low and stir in the cream cheese and milk until it melts and the sauce becomes smooth and creamy.
- Stir in the chopped fresh parsley, black pepper, red chili flakes, and salt to taste.
- Add the cooked spaghetti to the saucepan with the garlic sauce. Toss well to coat the pasta evenly.
- Continue to cook for another minute or until the sauce thickens slightly and clings to the pasta.
- Remove the garlic parmesan pasta from the heat and stir in the grated parmesan cheese. Transfer it to a serving dish.
- Garnish with extra grated parmesan cheese and chopped parsley, if desired.
- Serve hot as a delicious main dish or side dish.
Notes
- Make sure the water is boiling when the pasta is added
- Cook your pasta according to the packet instructions.
- I use a block of high-quality parmesan cheese and grate it myself. I find that it tastes much better compared to store-bought shredded parmesan.
- If the sauce is too thick, add milk to loosen it as required.
- Remove the pasta from the heat before adding your parmesan cheese. If the base is too hot, the dairy will separate, and you'll have a grainy consistency instead of a creamy one.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients used. Please use your preferred nutritional calculator for more detailed and personalised calculations.
