Creamy Garlic Pasta with spaghetti, garlic, Parmesan, cream, and parsley—simple, quick, and the kind of comfort food you’ll crave.

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

The first time I threw together this Creamy Garlic Pasta, it was a Monday night. You know the type—long day, zero energy, and the fridge basically mocking you with random odds and ends. All I had was some garlic cloves rolling around in the drawer, half a carton of broth, and Parmesan I’d bought for “fancy cooking” that never actually happened. And I thought: eh, let’s just wing it.

The smell of garlic sizzling in olive oil hit me like a warm hug. My husband peeked into the kitchen, raised an eyebrow, and asked, “You cooking, or just trying to perfume the house?” By the time we sat down, it was one of those dinners where nobody says much, because they’re too busy twirling noodles. Honestly? That silence was the biggest compliment. I think that’s when I realized this pasta was going to be a regular in our house.

Here’s a quick peek at what’s inside:

Why You’ll Love This Creamy Garlic Pasta Recipe?

Here’s the thing about this recipe—it’s not trying to be fussy. It’s quick, it’s easy, and it tastes way fancier than it really is. You get silky noodles coated in a garlicky cream sauce that somehow feels like a restaurant dish and yet takes less time than scrolling through a food delivery app.

Also, the pasta cooks right in the broth. That’s not just a time-saver—it gives the spaghetti this extra depth, like the garlic and broth sneak into every bite. It’s one of those little tricks that makes you feel like you’ve outsmarted the kitchen.

Ingredient Notes:

Let’s chat about what makes this Creamy Garlic Pasta tick:

Olive oil – Gets things started. Also the smell of garlic in olive oil? Heaven.
Butter – A splash of richness, because pasta without butter is like Netflix without snacks.
Garlic – The MVP. Don’t even think about using the jarred stuff. Fresh cloves only.
Chicken broth – Adds flavor to the noodles while they cook.
Salt + pepper – Adjust to taste. I always add more pepper than most people. You might not.
Parmesan cheese – Nutty, salty, and magical. Also, don’t skimp—life’s too short.
Heavy cream – This is what turns a simple garlic pasta into Creamy Garlic Pasta.
Parsley – Optional, but it makes you look like you tried harder than you did.
Spaghetti noodles – Classic. Twirl-able. The right amount of messy.

How To Make Creamy Garlic Pasta?

Step 1: Garlic heaven.
Heat olive oil in a skillet. Toss in minced garlic and let it gently simmer for 2–3 minutes. Don’t crank the heat—burned garlic is basically kitchen heartbreak.

Step 2: Butter bath.
Add butter to the pan and let it melt into the garlicky oil. Slowly pour in chicken broth, stirring as you go. The smell right here? Ridiculous.

Step 3: Pasta plunge.
Season with salt and pepper, bring it all to a boil, and drop in the spaghetti noodles. Yep, no separate pot—straight in. Cook for 10–12 minutes, stirring now and then.

Step 4: Keep it saucy.
If the liquid looks low, add more broth. The noodles should drink it up, not dry out.

Step 5: Creamy finish line.
When the pasta’s tender, stir in heavy cream, Parmesan, and parsley. Toss everything until the noodles are coated in that silky, cheesy, garlicky sauce.

Serve hot, with extra Parmesan on top—because if you’re like me, there’s never “enough.”

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Storage Options:

Leftovers? (If they exist.) Keep them in the fridge for up to 3 days. When you reheat, add a splash of broth or cream to loosen the sauce—it tends to thicken up. Freezing? Not great. The sauce doesn’t play nice once thawed. Honestly, this pasta disappears too fast anyway.

Variations and Substitutions:

One of the best things about Creamy Garlic Pasta is how much room you’ve got to play:

Add grilled chicken or shrimp if you need protein.
Toss in spinach, mushrooms, or even roasted broccoli.
Swap Parmesan for Pecorino Romano if you like a sharper flavor.
Lighten it up with half-and-half instead of cream.

What to Serve with Creamy Garlic Pasta?

You can absolutely eat this pasta on its own (trust me, I have). But if you’re building a meal:

Garlic bread – Double the garlic, double the fun.
Green salad – Crisp and refreshing alongside creamy noodles.
Roasted veggies – Zucchini, asparagus, or peppers balance things out.
Wine – A chilled glass of Sauvignon Blanc makes you feel fancier than you are.

Frequently Asked Questions:

Can I use another type of pasta?
Of course. Fettuccine, linguine, or penne all work—just adjust the cooking time.

Can it be vegetarian?
Yes! Swap the chicken broth for vegetable broth. Simple.

Sauce too thin?
Let it simmer uncovered for a few more minutes, or just add extra Parmesan. Works every time.

And that’s my go-to Creamy Garlic Pasta—the kind of meal that looks like you tried harder than you did, smells like comfort, and tastes like a little hug in a bowl. Now tell me—are you keeping it classic, or are you tossing in shrimp, bacon, or whatever else you’ve got hanging around?

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

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