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Homemade One Pot Creamy Garlic Pasta coated in a rich white sauce, topped with chopped parsley and red pepper flakes, served in a white dish on a dark surface.

One Pot Creamy Garlic Pasta

A quick and comforting one-skillet One Pot Creamy Garlic Pasta dinner where the noodles cook directly in a creamy garlic-infused sauce — no draining required! Perfect for busy weeknights, with minimal cleanup and maximum flavor.
5 from 1 vote
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Course: dinner
Cuisine: Italian-American
Keyword: Creamy garlic Parmesan pasta, Creamy Parmesan garlic beef bow tie pasta, Creamy Parmesan pasta, Creamy Parmesan pasta with garlic steak, Garlic parmesan pasta no cream, One Pot Creamy Garlic Pasta, One pot vegan pasta creamy, Vegan creamy garlic pasta
Prep Time: 10 minutes
Cook Time: 20 minutes
Rest Time: 5 minutes
Total Time: 35 minutes
Servings: 4
Calories: 540kcal
Cost: $9

Equipment

  • 1 Large deep skillet (With lid; essential for even cooking)
  • 1 Long-handled wooden spoon (For stirring pasta and sauce)
  • 1 Sharp knife (To mince garlic)
  • 1 Box grater (For fresh Parmesan)
  • Measuring cups and spoons (Accuracy helps with liquid ratio)

Ingredients

  • 12 oz Pasta (spaghetti, linguine, or penne) - Uncooked
  • 3 cups Chicken or vegetable broth - Enough to cover pasta
  • 1 cup Heavy cream - For richness
  • 2 tablespoon Butter - Melted with olive oil
  • 1 tablespoon Olive oil - Helps garlic cook evenly
  • 4 cloves Garlic - Minced finely
  • ½ cup Parmesan cheese - Freshly grated
  • 1 teaspoon Italian seasoning - Or mix of oregano, basil, thyme
  • ¼ teaspoon Red pepper flakes - Optional, for heat
  • to taste Salt and black pepper - Adjust before serving
  • 2 tablespoon Fresh parsley - Chopped, for garnish
  • 1 teaspoon Lemon zest - Adds brightness
  • Optional Fresh basil - For serving

Instructions

  • Heat butter and olive oil in a large deep skillet over medium heat. Add minced garlic and cook 1–2 minutes until fragrant but not browned, stirring constantly.
  • Pour dry pasta directly into the skillet. Add broth and cream to cover pasta, season with Italian seasoning, salt, and pepper, and bring to a boil over medium-high heat.
  • Reduce heat to medium-low, cover the skillet slightly ajar, and cook 12–15 minutes, stirring every few minutes so pasta cooks evenly and absorbs the liquid.
  • Remove lid during the last 3 minutes and stir frequently as the sauce reduces. Add a splash of broth if mixture becomes too thick.
  • Remove from heat and stir in grated Parmesan cheese a handful at a time until melted and smooth. Adjust seasoning with salt, pepper, and red-pepper flakes.
  • Sprinkle with parsley, extra Parmesan, and lemon zest. Serve immediately while hot and creamy.

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes.

Nutrition

Serving: 300g | Calories: 540kcal | Carbohydrates: 52g | Protein: 14g | Fat: 29g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 75mg | Sodium: 480mg | Potassium: 270mg | Fiber: 2g | Sugar: 3g | Vitamin A: 950IU | Vitamin C: 4mg | Calcium: 230mg | Iron: 1.4mg