Creamy Garlic Butter Pasta Delight

This creamy garlic butter pasta is a quick and satisfying dish that combines rich flavors with minimal effort. With just a handful of ingredients, I get a comforting bowl of buttery noodles coated in a silky garlic-infused sauce. It’s my go-to for busy weeknights, cozy weekends, or anytime I’m craving something rich and delicious without spending hours in the kitchen.

Why I Love This Recipe

I love how incredibly simple and flavorful this garlic butter pasta is. The combination of butter and fresh garlic creates a base that’s aromatic and indulgent. The sauce clings perfectly to the pasta, and I can enjoy it as-is or use it as a base for adding protein or veggies. It’s versatile, family-friendly, and ready in under 30 minutes—what more could I ask for?

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Spaghetti or pasta of choice
• Unsalted butter
• Fresh garlic cloves
• Parmesan cheese
• Heavy cream (optional for a creamier texture)
• Salt
• Black pepper
• Fresh parsley (for garnish)

Directions

1. I cook the pasta according to package instructions until al dente, then reserve some pasta water before draining.

2. While the pasta cooks, I melt butter in a large skillet over medium heat.

3. I add finely minced garlic and sauté until fragrant, being careful not to let it brown.

4. If I want a creamy version, I stir in a splash of heavy cream and let it simmer for a couple of minutes.

5. I add the cooked pasta directly into the skillet, tossing to coat in the garlic butter sauce.

6. I stir in grated Parmesan, a bit of reserved pasta water to loosen the sauce, and season with salt and black pepper to taste.

7. I serve it hot with a sprinkle of fresh parsley and extra cheese on top.

Servings and timing

This recipe serves 2 to 3 people as a main dish, or 4 as a side.
Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes

Variations

Sometimes I add sautéed mushrooms, spinach, or roasted cherry tomatoes for extra flavor and texture. For a protein boost, I toss in grilled chicken, shrimp. I also like swapping Parmesan for Pecorino Romano when I want a saltier kick. For a little heat, I stir in crushed red pepper flakes while sautéing the garlic.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I add a splash of water or cream to the pasta and warm it in a skillet over low heat until creamy and hot again. Microwaving works too, but I stir it halfway through to keep the sauce smooth.

FAQs

Can I use pre-minced garlic?

I prefer fresh garlic for the best flavor, but pre-minced garlic can work in a pinch. I just make sure it’s not overly preserved or sitting in strong oils.

How do I keep the sauce from drying out?

I always reserve some pasta water before draining. It helps loosen and bind the sauce when tossed with the pasta.

Is it okay to use salted butter?

I use unsalted butter to better control the salt level, but salted butter is fine—just adjust added salt accordingly.

What type of pasta works best?

I usually go with spaghetti or linguine, but fettuccine, angel hair, or even short pasta like penne work well with the garlic butter coating.

Can I make this vegan?

Yes, I swap butter with plant-based alternatives and use a vegan Parmesan or nutritional yeast for a dairy-free option.

Conclusion

This creamy garlic butter pasta is one of those dishes I never get tired of. It’s rich, comforting, and incredibly easy to make. Whether I’m enjoying it solo or dressing it up for a dinner guest, it always delivers big on flavor with minimal fuss.