One Pot Creamy Garlic Pasta
One pot creamy garlic pasta is your new weeknight hero — pasta cooked directly in garlic cream sauce for rich flavor, fewer dishes, and maximum comfort. Perfectly creamy, packed with garlic, and ready in under 20 minutes.
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
Customize with spinach, shrimp, or sun-dried tomatoes. For a lighter version, swap cream for half and half (add flour if needed to thicken). Best served fresh — leftovers thicken and need broth or cream to loosen. Avoid overcooking the garlic, and stir frequently to prevent pasta from sticking.