I like a quick pasta I can make on busy nights. I first made this dish when I had little time and few dishes to wash. It lets me cook dinner in one pot and still eat a warm, simple meal. I use it when I want a mild, cheesy meal that does not take long to clean up.
This One Pot Creamy Garlic Pasta became a go-to for me. I keep the ingredients on hand. I can change it a bit for different nights. It works well for solo meals or small family dinners. I do not need a lot of prep. The sauce comes together while the pasta cooks, so I can do other small tasks while it cooks.
This recipe is a simple one-pot pasta with a mild garlic and cheese sauce. It tastes smooth, creamy, and garlicky in a friendly way. People often make it for weeknights, quick lunches, or when they want comfort food without fuss. It fits well with other easy meals. For a similar one-pan idea, try this simple garlic butter pasta to see another way to keep things easy.
Why make this recipe
Make this dish when you want fast food at home. It takes little time and few tools. You do not need many pans. The flavor is creamy and mild, so most people like it. It works for nights when you are low on time or on a tight budget. It also fits well with other simple mains, such as a fish or salad. See a related idea with fish at creamy salmon pasta if you want a protein change.
How to make this recipe
You cook everything in one pot. First you soften the garlic in butter. Then you add the pasta and liquids and bring it to a simmer. The pasta cooks in the milk and the starch makes the sauce thick. When the pasta is done, you stir in cheese until it melts. The result is a smooth, clingy sauce that coats the pasta. For other flavor swaps, look at a spicy seafood version like creamy cajun shrimp pasta.
Ingredients
- 8 oz pasta — use your favorite shape like penne or fettuccine.
- 2 tablespoons butter — for flavor and to cook the garlic.
- 4 cloves garlic, minced — fresh garlic gives the best taste.
- 2 cups milk — whole or 2% works best for creaminess.
- 1 cup Parmesan cheese, grated — adds salt and a nutty, cheesy taste.
- Salt and pepper to taste — start small and add more at the end.
- Fresh parsley for garnish (optional) — adds color and a fresh note.
These items are common and easy to find. You can keep them on hand for a fast meal. The amounts serve about 2 to 3 people. Use fresh cheese if you can for a better melt.
Directions
- In a large pot, melt the butter over medium heat.
- Add the minced garlic and sauté until fragrant, about 1 minute.
- Add the pasta, milk, salt, and pepper. Bring to a boil, then reduce to a simmer.
- Cook the pasta according to package instructions, stirring occasionally, until the pasta is al dente and the sauce has thickened.
- Stir in the grated Parmesan cheese until melted and creamy.
- Serve hot, garnished with fresh parsley if desired.
Notes: Do not brown the garlic; cook it just until it smells to avoid a bitter taste. Stir the pasta so it cooks evenly and the milk does not stick. Add the cheese off the heat so it melts smooth and does not clump. Taste and adjust salt at the end because Parmesan can be salty.
How to serve this recipe
Serve this pasta hot and fresh. It pairs well with a simple green salad or steamed vegetables. Add a squeeze of lemon on top for a light lift. For more body, add cooked chicken pieces or cooked shrimp right before serving. Use a deep bowl so the sauce stays warm. If you like a little crunch, add toasted breadcrumbs on top. Keep sides light to let the creamy pasta stay the main item.
How to store this recipe
Cool the pasta to room temperature before storing. Put it in an airtight container and keep it in the fridge for up to 3 days. To reheat, add a splash of milk and warm gently on the stove or in the microwave, stirring so the sauce loosens. For longer storage, you can freeze it in a freezer-safe container for up to 1 month. Thaw in the fridge overnight before reheating. Note the texture may change a bit after freezing.
Tips to make this recipe
Use a pot large enough so the pasta can move while it cooks. Stir often at first to stop pasta from sticking. Use freshly grated Parmesan for best melt and flavor. If the sauce is too thin, cook a bit longer to let it thicken. If it gets too thick, add a little milk. Taste as you go to avoid over-salting. If the cheese clumps, remove the pot from heat and stir until smooth.
Variation
You can change this recipe in small ways. Swap milk for half-and-half for a richer sauce. Add cooked mushrooms or spinach near the end for more veg. Stir in cooked sausage or shredded chicken to make it a full meal. If you want a dairy-free version, use a plant milk and a vegan Parmesan, but the sauce will be less thick. For strong flavors, add red pepper flakes or a touch of mustard. Some swaps change the texture, so adjust cook time as needed.
FAQs
Q: Can I use other pasta shapes?
A: Yes. Most shapes work. Just check the cooking time.
Q: Can I use cream instead of milk?
A: Yes. Cream makes it richer and thicker.
Q: Do I need to pre-cook the pasta?
A: No. You cook it in the pot with the milk as shown.
Q: Can I add vegetables?
A: Yes. Add quick-cook veggies near the end so they do not overcook.
Q: Is this good for kids?
A: Usually yes. The flavor is mild and creamy.
Conclusion
This recipe shows how simple a creamy garlic pasta can be when you cook it in one pot. It saves time and cuts down on dishes. You can find other takes on a one-pot creamy garlic version online, like a plant-based guide at vegan creamy garlic pasta recipe or another home cook’s version at Kenna’s one-pot creamy garlic pasta. Try it on a busy night for a fast, tasty meal.
Print
One Pot Creamy Garlic Pasta
- Total Time: 20 minutes
- Yield: 2-3 servings 1x
- Diet: Vegetarian
Description
A quick and easy one-pot pasta dish with a smooth, creamy garlic and cheese sauce, perfect for busy weeknights.
Ingredients
- 8 oz pasta (penne or fettuccine)
- 2 tablespoons butter
- 4 cloves garlic, minced
- 2 cups milk (whole or 2%)
- 1 cup Parmesan cheese, grated
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- In a large pot, melt the butter over medium heat.
- Add the minced garlic and sauté until fragrant, about 1 minute.
- Add the pasta, milk, salt, and pepper. Bring to a boil, then reduce to a simmer.
- Cook the pasta according to package instructions, stirring occasionally, until al dente and the sauce has thickened.
- Stir in the grated Parmesan cheese until melted and creamy.
- Serve hot, garnished with fresh parsley if desired.
Notes
Do not brown the garlic; cook it just until fragrant. Stir pasta to ensure even cooking and to prevent sticking. Adjust salt to taste because Parmesan can be salty.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 50mg
