One Pot Creamy Garlic Pasta – Simple, Velvety, and Full of Flavor

When comfort food calls, few things answer quite like a bowl of creamy garlic pasta. This one pot creamy garlic pasta is rich, smooth, and bursting with the warm aroma of sautéed garlic — all made using just one pot from start to finish. No draining, no extra pans, and minimal mess.

Perfect for busy weeknights, date-night dinners, or lazy Sundays, this recipe is proof that simplicity and flavor can coexist. The pasta cooks directly in the garlicky cream base, soaking up flavor as it softens — which also means more starch in the sauce for extra silkiness.

Whether you’re making it as a standalone meal or a comforting side dish, this recipe is your new go-to when you want something luxurious in under 30 minutes.

Ingredients Overview

Each ingredient plays a key role in delivering flavor, texture, and richness to the dish — without needing a long list or complicated prep.

Core Ingredients:

• Pasta (Spaghetti or Fettuccine): Choose a long pasta for the best sauce cling. Thinner pasta like angel hair may overcook; thicker pasta takes longer to absorb the sauce.

• Garlic: The heart of the dish. Use fresh cloves — finely minced or thinly sliced — to release the natural oils and fragrance.

• Butter & Olive Oil: A mix gives you the flavor of butter and the high-heat tolerance of oil. This duo is ideal for sautéing garlic without burning it.

• Vegetable or Chicken Broth: Acts as the cooking liquid for the pasta. It adds depth of flavor far beyond plain water.

• Heavy Cream: Delivers the creamy texture and rich taste. You can sub with half-and-half or full-fat coconut milk if needed.

• Parmesan Cheese: Adds umami and helps thicken the sauce. Use freshly grated Parmigiano-Reggiano for best melt and flavor.

• Salt & Black Pepper: Season to taste — especially important when working with broth that may already have sodium.

Optional Add-Ins:

• Crushed Red Pepper Flakes: For a gentle kick.

• Baby Spinach or Kale: Wilts nicely into the sauce for a boost of greens.

• Mushrooms: Add earthiness and pair perfectly with garlic.

• Cooked Chicken or Shrimp: Protein options to make it a full meal.

Substitutions & Tips:

• Gluten-free: Use GF pasta — be gentle when stirring as it breaks more easily.

• Vegan: Use plant-based butter, coconut cream, and nutritional yeast instead of cheese.

• Low-fat: Use evaporated milk instead of cream, but the result will be slightly less silky.

Step-by-Step Instructions

1. Sauté the Garlic

In a large, deep skillet or Dutch oven, heat 2 tbsp olive oil and 1 tbsp butter over medium heat. Add 5–6 cloves of minced garlic. Sauté for 1–2 minutes until fragrant and just golden — don’t let it brown, or it may turn bitter.

2. Add Liquid and Pasta

Pour in 3½ cups vegetable or chicken broth and bring to a gentle boil. Add 12 oz of pasta directly into the broth, fanning out the strands if using long noodles. Stir gently to prevent sticking.

3. Simmer and Stir

Reduce heat to medium-low. Simmer uncovered for 10–12 minutes, stirring occasionally. The pasta will absorb the broth and release starch into the sauce.

If the liquid reduces too quickly before the pasta is tender, add an extra ½ cup warm water or broth as needed.

4. Add Cream and Cheese

Once pasta is al dente and most of the liquid is absorbed, pour in 1 cup heavy cream and stir well. Cook for another 2–3 minutes until thickened.

Remove from heat and stir in ¾ cup grated Parmesan cheese until melted and smooth.

5. Taste and Season

Add salt and freshly cracked black pepper to taste. You can also mix in optional chili flakes, spinach, or protein here.

Let the pasta sit for 2–3 minutes to thicken further before serving.

Tips, Variations & Substitutions

Cooking Tips:

• Don’t overcook garlic: Keep it just golden, not brown.

• Grate your own cheese: Pre-shredded Parmesan doesn’t melt smoothly and can create a gritty sauce.

• Stir often: Helps the pasta cook evenly and prevents clumping.

Flavor Variations:

• Lemon Garlic Pasta: Add lemon zest and a splash of juice for brightness.

• Mushroom Alfredo: Sauté mushrooms with the garlic for a meatless umami kick.

• Creamy Cajun Pasta: Stir in 1 tsp Cajun seasoning and serve with blackened chicken or shrimp.

Substitutions:

• No cream? Use half-and-half, full-fat coconut milk, or a combo of milk + cream cheese.

• Add vegetables: Stir in frozen peas, baby spinach, or chopped broccoli in the last few minutes of cooking.

• Make it spicy: Add hot sauce or red pepper flakes.

Serving Ideas & Occasions

Creamy garlic pasta is a perfect weeknight hero and also a crowd-pleaser for casual gatherings.

Serve it with:

• Garlic bread: For even more garlicky goodness.

• Grilled chicken or shrimp: For protein-packed dinners.

• Roasted vegetables: Like asparagus, zucchini, or tomatoes.

• Fresh green salad: To balance the richness with something crisp and tangy.

This dish works beautifully as:

• A romantic dinner for two.

• A cozy meatless Monday option.

• A base for build-your-own pasta bars.

Nutritional & Health Notes

While creamy garlic pasta is indulgent, it can be enjoyed as part of a balanced meal when portioned appropriately:

• Carbs: Pasta provides energy and pairs well with lean proteins and fiber-rich veggies.

• Fats: The dish contains saturated fats from cream and cheese — enjoy in moderation or substitute with lighter alternatives.

• Protein: Add grilled chicken, shrimp, or plant-based proteins to boost nutrition.

• Vitamins & Minerals: Garlic offers immune support, and adding greens enhances micronutrient content.

For a lighter version, reduce the cream, use whole wheat pasta, or stir in lots of fresh greens to round out the plate.

FAQs

Q1: Can I use milk instead of cream?

A1: Yes, but the sauce will be thinner. You can thicken it by adding a tablespoon of cream cheese or a cornstarch slurry.

Q2: How do I store leftovers?

A2: Store in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of milk or broth to loosen the sauce.

Q3: Can I freeze this pasta?

A3: Cream-based sauces don’t freeze well as they can separate. It’s best enjoyed fresh or refrigerated short-term.

Q4: What’s the best pasta shape to use?

A4: Long noodles like spaghetti or fettuccine work beautifully, but short pasta like penne or rotini also hold sauce well.

Q5: How do I prevent the sauce from getting too thick?

A5: Keep an eye on the liquid level while the pasta cooks. Add more broth or water as needed and remove from heat as soon as it reaches a creamy consistency.

Q6: Can I make it vegan?

A6: Yes — use plant-based butter and cream, vegetable broth, and swap Parmesan with nutritional yeast or vegan Parmesan.

Q7: Can I make it gluten-free?

A7: Absolutely. Use your favorite gluten-free pasta and check that all other ingredients (especially broth and cheese) are certified gluten-free.

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