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This Garlic Parmesan Pasta is creamy, cheesy, and ready in just 20 minutes. Tender noodles cook right in a light garlic and Parmesan sauce, all in one pot. Serve it as a simple side dish or double the recipe for an easy weeknight main.
If you love simple pasta dishes, try our Lemon Garlic Pasta or Creamy Garlic Chicken Penne. For a lighter option loaded with veggies, this Lemon Garlic Chicken and Vegetable Pasta is another family favorite.
3 Tips That Make or Break This Recipe
A few quick tips will help you nail the creamy sauce on the first try.
- Use freshly grated Parmesan off the block. This is the most important step. Pre-grated and pre-shredded cheese is coated with anti-caking agents that prevent smooth melting. You’ll end up with a grainy, clumpy sauce instead of a silky one. A microplane or the fine side of a box grater works great.
- Warm the milk and cream before adding it to the pan. Cold dairy can cause the sauce to cool down too quickly or separate. Just 30 seconds in the microwave takes the chill off and helps everything come together smoothly.
- Leave a little liquid in the pan when the pasta finishes cooking. That starchy cooking liquid is what helps create the creamy sauce when you stir in the Parmesan. If the pan is completely dry, the cheese won’t have anything to bind to.
RECIPE WALK-THROUGH
How to Make Garlic Parmesan Pasta
This one-pot pasta comes together quickly. Everything cooks in the same skillet, so cleanup is minimal. The sauce forms naturally as the pasta releases starch into the cooking liquid, and then the Parmesan brings it all together.
Step 1: Sauté the Garlic
Heat olive oil in a 12-inch skillet over medium-high heat.
Add the minced garlic and cook for about 1 minute, stirring frequently, until it’s fragrant and just starting to turn golden. Garlic goes from golden to burnt fast, so keep it moving and watch the color closely.
Step 2: Add the Pasta and Liquids
Add the uncooked pasta, salt, pepper, butter, chicken broth, and warmed milk/cream to the skillet. Stir to combine and bring everything to a boil.
Use tongs instead of a spoon. Long, uncooked noodles are hard to stir with a spoon or spatula. Tongs let you toss and turn them so they cook evenly and don’t stick together.
You can adjust the richness of the sauce by changing the ratio of milk to cream. Using all heavy cream gives you a richer, more indulgent sauce. All milk keeps it lighter but may need a splash of extra liquid later. A 50/50 split (half milk, half cream) is a great middle ground.
Step 3: Simmer Until Pasta Is Tender
Once the mixture is boiling, reduce the heat to medium-low and cover the pan. Simmer for 15 to 20 minutes, or until the pasta is cooked to al dente.
Want it faster? Cook with the lid off over slightly higher heat, stirring occasionally, for about 10 minutes. The sauce will reduce faster this way, so keep an eye on the liquid level and add a splash of warm milk if it gets too thick before the pasta is done.
When the pasta is finished, there should still be a little liquid left in the pan. That starchy liquid is key to a smooth, creamy sauce in the next step.
Step 4: Add the Parmesan and Toss
Turn off the heat and toss the cooked pasta in the sauce. Add the freshly grated Parmesan cheese gradually, sprinkling it evenly across the top of the pasta in a thin layer.
Toss with tongs after each addition to help the cheese melt smoothly into the sauce.
Add the cheese in batches. Dumping it all in at once can cause clumping. A thin, even layer melts more smoothly. You can also grate the cheese directly over the pasta with a microplane, tossing as you go, which makes it almost impossible to clump.
If the sauce feels too thick, add a few splashes of warm milk and toss until you reach the consistency you like.
For an extra creamy sauce, stir in a couple ounces of softened cream cheese before adding the Parmesan. It adds richness and helps the sauce stay silky.
Garnish with fresh parsley and serve right away. This pasta is best enjoyed fresh while the sauce is warm and smooth.
What to Serve with Garlic Parmesan Pasta
This pasta works beautifully as a side dish alongside chicken, shrimp, or a simple salad.
Protein pairings:
- Crispy Baked Chicken Thighs
- Creamy Baked Chicken
- Chicken Piccata
- BBQ Ranch Grilled Chicken
- Spicy Garlic Shrimp
- Shrimp Scampi
Round out the meal with a green side like Roasted Asparagus, Roasted Broccoli, or Roasted Vegetables.
Add some Cheesy Garlic Bread and a Caesar Salad or Copycat Olive Garden Salad for a complete spread.
Want to make it a main dish? Add some protein directly to the pasta. Brown diced chicken breast in the skillet first, set it aside, then proceed with the recipe. Add the cooked chicken back in when you toss in the Parmesan. Sautéed shrimp is another great option. You can also stir in some fresh spinach during the last few minutes of cooking for added color and nutrition.
Storage Tips
Storage and Reheating
Storage: Let the pasta cool, then store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.
Reheating: Stovetop reheating gives the best results. Add a splash of milk to the skillet and warm the pasta over medium-low heat, stirring gently until the sauce comes back together. You can use the microwave in a pinch, but the stovetop method keeps the sauce smoother and creamier.
Freezing is not recommended for this recipe. Cream-based pasta sauces tend to separate and become grainy when thawed.
Frequently Asked Questions
Can I add chicken or shrimp to this pasta?
Absolutely. For chicken, dice boneless breast into bite-sized pieces and brown it in the skillet with a little olive oil and seasoning before you start the garlic. Set the cooked chicken aside, then continue with the recipe. Add it back when you toss in the Parmesan. For shrimp, cook it separately in butter and garlic, then add it on top when serving so it doesn’t overcook.
Can I use a different type of pasta?
Yes. Linguine and fettuccine are the best fit because the long, flat noodles catch the creamy sauce beautifully. Spaghetti works too. Short pastas like rotini or penne will also work, but you may need to adjust the cooking time based on the shape. Check the package directions and start testing a couple minutes early.
How do I keep garlic Parmesan sauce from getting grainy?
The most common cause is pre-grated or pre-shredded Parmesan, which is coated with starch that prevents smooth melting. Always grate fresh cheese off the block. Also, make sure to remove the pan from the heat before adding the cheese, and add it gradually in thin layers, tossing between each addition. Rushing this step is the fastest way to end up with clumps.
More Easy Pasta Recipes
- One Pan Caprese Pasta
- One Pot Chicken Alfredo
- Lemon Butter Pasta
- Creamy Cajun Chicken Pasta
- Garlic Parmesan Broccoli Pasta
One Pan Garlic Parmesan Pasta
Ingredients
- 1 tablespoon olive oil
- 2 tablespoons minced garlic (about 3-4 cloves)
- 2 tablespoons butter
- 8 ounces uncooked linguine noodles
- 2 cups low-sodium chicken broth
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup warmed milk/cream (see notes for ratio options)
- 1/2 cup fresh shredded Parmesan cheese (off the block)
- 1 tablespoon fresh minced parsley for garnish
Instructions
- Gently warm the milk and cream in the microwave for about a minute. Set aside.
- In a 12-inch skillet over medium-high heat, heat olive oil and add garlic. Stir and cook until garlic becomes fragrant and just starts to turn golden, about 1 minute. Watch it closely as garlic burns quickly.
- Add pasta, salt, pepper, butter, chicken broth, and warmed milk/cream to the skillet. Stir to combine and bring to a boil. Use tongs to toss the long noodles so they cook evenly.
- Reduce heat to medium-low, cover, and simmer for 15 to 20 minutes or until pasta is tender. Alternatively, cook uncovered over slightly higher heat, stirring often, for about 10 minutes for a quicker cook.
- Remove from heat. Gradually sprinkle Parmesan cheese evenly over the pasta in a thin layer, tossing with tongs after each addition until the cheese is melted and the sauce is smooth and creamy.
- Garnish with fresh minced parsley. Serve immediately.
Notes
- Cheese: Always use freshly grated Parmesan off the block. Pre-grated cheese contains anti-caking agents that prevent smooth melting and will leave you with a grainy sauce. A microplane or the fine side of a box grater works best.
- Milk/cream ratio: Use any combination of milk and cream. Half nonfat milk and half heavy cream is a great balance. All cream makes it richer; all milk keeps it lighter. Warm the dairy for 30 seconds in the microwave before adding.
- Sauce too thick? Add a few splashes of warm milk at a time and toss until desired consistency is reached.
- Sauce too thin? Let it simmer uncovered for another minute or two. The sauce will also thicken as it cools slightly.
- For extra creaminess: Stir in a couple ounces of softened, full-fat cream cheese before adding the Parmesan.
- Pasta options: Linguine and fettuccine work best, but any pasta shape will work. Adjust cooking time based on the pasta chosen.
- Doubling the recipe: This recipe serves 4 as a side dish and can be doubled to serve 4 as a main. Double all ingredients, but only increase cooking time by a few minutes. Use a larger skillet or pot to give the pasta room to cook evenly.
- Adding protein: Brown diced chicken in the skillet first, set aside, then proceed with the recipe. Add cooked chicken back when tossing in the Parmesan. Sautéed shrimp also works well.
- Storage: Store in an airtight container in the refrigerator for 3 to 4 days. Reheat on the stovetop over medium-low heat with a splash of milk.
- Freezing: Not recommended. Cream-based sauces tend to separate when frozen and thawed.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
What would be the best way for there to be more sauce say to go over a crispy Parmesan chicken?
Probably would be easier to go with an Alfredo Sauce and cook the pasta separately.
What is the best way to add chicken to this recipe
If you’re wanting to cook it with the pasta, you could do that by dicing a large chicken breast into chunks and cooking it in a little olive oil most of the way through before adding the other ingredients. Or, you could cook the chicken separately using either my Baked Chicken Breasts or Stove Top Chicken Breast
This is an amazing dish! Whole family loves it! Great with added veggies and chicken.
Thank you so much Cory, for sharing your positive feedback.
Do you think plain yogurt could be substituted for the milk/cream?
Yogurt is a good substitute for sour cream but not for milk, so no, that wouldn’t work in this recipe.
This is a delicious recipe but I have a big family, how can I double the servings? Just double the ingredients? Thanks!
You could double the ingredients if you have a large enough pan.
This sounds delicious, but I have a question. I use roasted minced garlic for all of my recipes that call for garlic. Would it hurt to use minced roasted garlic, or is it best to use regular minced? I’ve never made my own parmasan noodles, so I have no idea how it would affect it. I use roasted minced garlic for all of my recipes that call for garlic.
Sorry, I didn’t mean to use that same sentence twice. I thought I deleted the last one. 🙂
Yes you can make that swap. I love roasted garlic too and think it would be absolutely delicious!
I had my picky/healthy eater go through my dinner pinterest board to choose some new meals to try that he would eat. Just made this, and he loved it! His friend was over and said he doesn’t normally like pasta, but he wanted his mom to make it. Whew, two wins in one! Plus, one pan! I’m in heaven.
That’s so awesome Kathy! thank you so much for stopping by!
Absolutely delicious.. I use this as a base for other pastas.. I’m recreating Cheesecake Factory’s fajita pasta using this as a base but instead I add cheddar cheese and add Mexican spices along with chicken and peppers and a touch of honey.. amazing!!!
Thank you Michele!
One of our favorites now. So good and quick!
So i have a question i don’t boil the noodles seperatkey correct?
No, they cook in the sauce.
My family and I love this recipe. My girls ask for pasta at least once a week. We add chicken or broccoli or both. So delicious thank you for sharing.
Delicious! I added a little extra Cream,Broth, and Parm. To make up for adding shredded chicken. It came out wonderful!!!!
I love adding chicken to this recipe!
Looks great, easy to make, I’ll try your recipe and see how it works:)). Love all the photos your posted. Thanks so much for sharing Kristen!
Thank you Monica!
Sounds good
How would this recipe be converted into millilitres and grams
There are lots of online calculators. I would just google the conversions.
How would you do this with fresh pasta that doesn’t need ten minutes to cook?
I would use an alfredo sauce and just add a little more garlic than it calla for, then toss it with cooked pasta. Try this recipe: https://www.yellowblissroad.com/homemade-alfredo-sauce/
I made this tonight and it was very good! It took about 30 minutes start to finish, which is great during the week. I was feeling indulgent so I used 3/4 cup half and half and 1/4 cup 1% milk. I used a little more linguine than it calls for because we like to eat (I made it for three). I added steamed broccoli with the Parmesan at the end. The only thing I’ll do differently next time is cut the salt in half because there was a little too much. Otherwise this one is a keeper!
Thank you Judy! Thanks for sharing your experience!
Is it one cup of heavy cream and one cup of milk or half of heavy cream and half cup of milk.
You need 1 cup total – could be 1 cup all cream or 1 cup all milk, or any combination of the two.
Would love to make this but what is the sodium content?
OMG!!! This is a keeper, I added a small amount of steamed broccoli and the breath of a rotisserie chicken when I tossed in the Parm! If it is too think I added some whole milk and stirred until my desired consistency! Thank you, thank you! Great recipe!
That’s a great tip, thanks for sharing!