One pot creamy garlic pasta is what happens when you realize you can cook pasta directly in cream sauce instead of boiling it separately and dirtying multiple pans. I discovered this method during a particularly lazy week when I couldn’t face doing dishes, and now it’s my default weeknight dinner. My roommate calls it “the pasta that cooks itself” which isn’t quite accurate but captures the vibe – minimal effort, maximum comfort food.
One pot creamy garlic pasta features pasta cooked right in a mixture of cream, broth, and garlic until the liquid reduces into a silky sauce that coats every noodle. The starch from the pasta helps thicken the sauce naturally, so you get creamy perfection without making a separate sauce or using any thickening agents. Plus there’s only one pot to clean at the end, which honestly might be the most important feature.
Best part? One pot creamy garlic pasta takes 20 minutes from start to finish. Dump everything in a pot, stir occasionally, add cheese at the end, done. No boiling water separately, no draining, no transferring between pans. Just one pot and a wooden spoon between you and dinner.
Why One Pot Creamy Garlic Pasta Beats Regular Pasta
Regular creamy garlic pasta requires boiling pasta in one pot, making sauce in another, then combining them. One pot creamy garlic pasta eliminates two of those steps. The pasta absorbs flavor as it cooks in the sauce instead of bland water. The starch released thickens the sauce naturally. And you only wash one pot instead of three pieces of cookware.
I made one pot creamy garlic pasta for a friend who claimed she “couldn’t cook” and she literally said “wait, that’s it?” when I explained the process. Yeah, that’s it. If you can boil water and stir occasionally, you can make this. When your non-cooking friends can successfully replicate your recipe, you know it’s genuinely simple.
Here’s why you need one pot creamy garlic pasta:
- One pot means minimal cleanup – the actual dream
- Pasta absorbs way more flavor cooking in sauce vs water
- The starchy cooking liquid creates silky texture naturally
- Ready in 20 minutes with mostly hands-off cooking
- Easily customizable with whatever you have on hand
- Tastes way fancier than the effort suggests
Plus one pot creamy garlic pasta works for people who claim they’re “too tired to cook.” This is the recipe for when you’re exhausted but takeout sounds equally exhausting. Dump, stir, eat :/
What You Need for One Pot Creamy Garlic Pasta
For the Base
Pasta:
- Penne, rigatoni, or fusilli (1 lb – shapes with ridges work best)
- Fettuccine or linguine work but require larger pot
- Don’t use angel hair – too delicate for this method
Liquid:
- Heavy cream (2 cups)
- Chicken or vegetable broth (2 cups)
- White wine (½ cup – optional but adds depth)
- Or use 2½ cups broth total if skipping wine
Garlic:
- Fresh garlic (8-10 cloves minced – this is a garlic pasta, don’t hold back)
- Butter (3 tablespoons – for sautéing garlic)
- Olive oil (1 tablespoon)
Why this liquid ratio matters: The cream and broth balance richness with savory flavor. All cream is too heavy, all broth is too thin. The combination is perfect.
For Flavor
Seasonings:
- Salt (1 teaspoon)
- Black pepper (½ teaspoon)
- Red pepper flakes (¼ teaspoon – optional for heat)
- Italian seasoning (1 teaspoon – optional)
- Fresh or dried thyme (½ teaspoon)
Cheese:
- Parmesan cheese (1 cup freshly grated – not the powdered stuff)
- Or pecorino romano for sharper flavor
- Added at the end after cooking
Fresh Herbs:
- Fresh basil (¼ cup chopped)
- Fresh parsley (¼ cup chopped)
- Or both for maximum herb power
Why fresh parmesan matters: Pre-grated cheese has anti-caking agents that prevent smooth melting. Grate it yourself for silky sauce.
Optional Add-Ins
Protein:
- Cooked chicken (2 cups diced or shredded)
- Cooked shrimp (1 lb)
- Cooked Italian sausage (crumbled)
- Bacon (cooked and crumbled)
Vegetables:
- Spinach (2 cups – wilts right in)
- Cherry tomatoes (1 cup halved)
- Broccoli florets (1 cup)
- Mushrooms (8 oz sliced)
- Peas (1 cup frozen)
Extras:
- Sun-dried tomatoes (½ cup chopped)
- Artichoke hearts (1 cup chopped)
- Capers (2 tablespoons)
Equipment You Actually Need
- Large deep skillet or dutch oven (needs to hold 1 lb pasta plus liquid)
- Wooden spoon for stirring
- Garlic press or knife for mincing
- Grater for cheese
- Measuring cups
How to Make One Pot Creamy Garlic Pasta
Step 1: Sauté the Garlic
Heat butter and olive oil in a large deep skillet or dutch oven over medium heat.
Add minced garlic and cook for 1-2 minutes, stirring constantly, until fragrant. Don’t let it brown – burnt garlic is bitter and ruins everything.
If adding red pepper flakes, add them with the garlic.
The kitchen should smell amazing right now. That’s how you know you’re on the right track.
Step 2: Add Liquid and Pasta
Pour in broth, cream, and wine (if using). Stir to combine with garlic.
Add salt, pepper, and any dried herbs you’re using. Stir again.
Add uncooked pasta directly to the liquid. Stir to make sure all pasta is submerged. If some pieces stick up above the liquid, that’s okay – they’ll soften and sink as they cook.
Bring to a boil over medium-high heat.
Critical step: Once boiling, reduce heat to medium-low so liquid simmers gently. If it boils too hard, liquid evaporates too fast and pasta won’t cook properly.
Step 3: Simmer and Stir
Let one pot creamy garlic pasta simmer, stirring every 2-3 minutes to prevent sticking. This is important – pasta releases starch and will stick to the bottom if you don’t stir.
Cook for 12-15 minutes total, or according to pasta package directions. The pasta should be al dente and most of the liquid should be absorbed.
As pasta cooks, the liquid will thicken from the starch. This is exactly what you want – it creates the creamy sauce.
If liquid evaporates too quickly and pasta isn’t done, add more broth ¼ cup at a time. If there’s too much liquid at the end, increase heat and cook uncovered for 2-3 more minutes.
Step 4: Add Cheese and Finish
Once pasta is cooked and sauce is creamy (not soupy, not dry), remove from heat.
Stir in freshly grated parmesan cheese. The residual heat melts the cheese and makes sauce even creamier.
Add fresh herbs if using. Stir everything together.
Taste and adjust seasoning – more salt, pepper, or parmesan as needed.
Pro tip: If sauce seems too thick, add a splash of pasta cooking water or broth. If too thin, let it sit for 2 minutes – it thickens as it cools.
Step 5: Optional Add-Ins
If adding cooked protein like chicken or shrimp, stir it in now so it heats through.
If adding spinach, stir it in – residual heat will wilt it in about 1 minute.
If adding cherry tomatoes, you can add them raw at the end or sauté them with the garlic at the beginning for softer texture.
Step 6: Serve Immediately
One pot creamy garlic pasta is best served immediately while hot and creamy. The sauce continues to thicken as it sits.
Serve in bowls, garnish with extra parmesan, fresh herbs, and maybe some black pepper.
Pair with garlic bread and a simple salad if you want to pretend you made multiple dishes. Or just eat the pasta by itself – it’s substantial enough.
Leftovers keep in the fridge for 3 days but the sauce thickens significantly. Reheat with a splash of cream or broth to loosen it back up.
Creative Variations Worth Trying
Lemon Garlic Pasta
Add zest and juice of 1 lemon with the cheese. Bright and fresh. Pairs perfectly with shrimp if you’re adding protein.
Cajun Creamy Pasta
Add 2 tablespoons Cajun seasoning to the liquid. Use andouille sausage as protein. Spicy comfort food that’s perfect for cold nights.
Mushroom Garlic Pasta
Sauté 8 oz sliced mushrooms with the garlic. Add thyme. Earthy and rich. Use mushroom broth if you have it.
Spinach Artichoke Pasta
Add chopped artichoke hearts with the liquid. Stir in spinach at the end. Like the dip but in pasta form.
Tuscan Garlic Pasta
Add sun-dried tomatoes and Italian seasoning. Top with fresh basil. Use white beans for protein if keeping it vegetarian.
Bacon Ranch Pasta
Add cooked crumbled bacon and 2 tablespoons ranch seasoning mix. Sounds weird, tastes amazing. Very American but no apologies.
One Pot Creamy Garlic Pasta
Equipment
- Large deep skillet or Dutch oven Must fit 1 lb pasta plus liquid
- Wooden spoon
- Garlic press or knife For mincing garlic
- Cheese grater For fresh parmesan
- Measuring Cups
Ingredients
- 1 lb penne, rigatoni, or fusilli
- 2 cups heavy cream
- 2 cups chicken or vegetable broth
- 0.5 cup white wine (optional)
- 8–10 cloves garlic, minced
- 3 tbsp butter
- 1 tbsp olive oil
- 1 tsp salt
- 0.5 tsp black pepper
- 0.25 tsp red pepper flakes (optional)
- 1 tsp Italian seasoning (optional)
- 0.5 tsp thyme (fresh or dried)
- 1 cup parmesan cheese, freshly grated
- 0.25 cup fresh basil, chopped
- 0.25 cup fresh parsley, chopped
Instructions
- Heat butter and olive oil in a large skillet or Dutch oven over medium heat. Add minced garlic and red pepper flakes (if using). Cook for 1-2 minutes until fragrant, stirring constantly. Do not brown.
- Add broth, cream, and wine (if using). Stir in salt, pepper, and herbs. Add uncooked pasta and bring to a boil. Reduce heat to medium-low to simmer.
- Simmer for 12–15 minutes, stirring every 2–3 minutes. Pasta should be al dente and most liquid absorbed. Add more broth if needed or cook uncovered to reduce.
- Remove from heat and stir in grated parmesan until melted. Add chopped herbs. Adjust seasoning to taste.
- Optional: Stir in cooked proteins or vegetables like spinach, mushrooms, or tomatoes now to warm through.
- Serve immediately while hot and creamy. Garnish with extra parmesan and herbs.
Notes
Nutrition
Frequently Asked Questions
My pasta is sticking to the bottom – what do I do?
Stir more frequently and make sure heat isn’t too high. The pasta releases starch that makes it stick. Stirring every 2-3 minutes prevents this.
The sauce is too thin and watery – how do I fix it?
Increase heat and cook uncovered for a few more minutes to evaporate excess liquid. Or add more grated parmesan which helps thicken.
Can I make one pot creamy garlic pasta ahead of time?
Not really – it’s best fresh. The sauce thickens dramatically as it sits. You can prep ingredients ahead but cook right before serving.
My sauce broke and looks curdled – why?
Heat was too high causing cream to separate, or you added cold cheese to hot pasta shocking it. Keep heat at medium-low and make sure cheese is room temp.
The pasta isn’t cooked but all the liquid is gone – help?
Heat was too high and liquid evaporated too fast. Add more broth ¼ cup at a time and continue cooking. Cover pot to trap moisture.
Can I use milk instead of cream?
You can use half and half but skim milk is too thin and won’t create the same creamy texture. If using milk, add 2 tablespoons flour to help thicken.
How do I reheat leftovers without them being dry?
Add a splash of cream, milk, or broth when reheating. Microwave or stovetop both work. The starch causes sauce to thicken when cold so you need to add moisture back.
