One Pot Creamy Garlic Pasta Recipe (Easy 20-Minute Dinner)

• Sauce too thick? Splash milk, reheat gently.
• Pasta sticking? More stirs, lower heat.
• Not creamy? Cheese wasn’t fresh—won’t emulsify.
• Too bland? Fresh garlic boost next round.

Ingredient Substitutions

• Milk: Half-and-half for richer, or plant-based.
• Pasta: Gluten-free works, adjust water.
• Parmesan: Pecorino or nutritional yeast for vegan.
• Butter: Olive oil keeps it light.

Storage and Serving Suggestions

Fridge in airtight container up to 3 days. Reheat stovetop with milk splash—microwave dries it out. Pairs as sides for pasta with grilled chicken or fish. Or solo with garlic bread and salad for easy creamy garlic pasta night.

FAQs

Can I make this ahead? Best fresh, but holds reheated well.

Gluten-free? Yes, sub pasta and check seasoning.

Vegan version? Plant milk, vegan cheese, oil instead butter.

Double garlic? Always—life’s too short for mild.

Kids love it? Mine devour; mild garlic wins them over.

Freeze ok? Sauce may separate; better fresh or fridge.

• Use a wide pan for even cooking.
• Thin pasta like angel hair shaves minutes.
• Hot milk speeds things up.
• Stir vigorously at the end for glossy sauce.

• Spicy: Red pepper flakes with garlic.
• One pot creamy garlic butter pasta: Extra butter swirl.
• No meat pasta recipes: Double mushrooms or broccoli.
• One pot creamy garlic noodles: Swap for fettuccine.

Troubleshooting Common Issues

• Sauce too thick? Splash milk, reheat gently.
• Pasta sticking? More stirs, lower heat.
• Not creamy? Cheese wasn’t fresh—won’t emulsify.
• Too bland? Fresh garlic boost next round.

Ingredient Substitutions

• Milk: Half-and-half for richer, or plant-based.
• Pasta: Gluten-free works, adjust water.
• Parmesan: Pecorino or nutritional yeast for vegan.
• Butter: Olive oil keeps it light.

Storage and Serving Suggestions

Fridge in airtight container up to 3 days. Reheat stovetop with milk splash—microwave dries it out. Pairs as sides for pasta with grilled chicken or fish. Or solo with garlic bread and salad for easy creamy garlic pasta night.

FAQs

Can I make this ahead? Best fresh, but holds reheated well.

Gluten-free? Yes, sub pasta and check seasoning.

Vegan version? Plant milk, vegan cheese, oil instead butter.

Double garlic? Always—life’s too short for mild.

Kids love it? Mine devour; mild garlic wins them over.

Freeze ok? Sauce may separate; better fresh or fridge.

• Milk: Half-and-half for richer, or plant-based.
• Pasta: Gluten-free works, adjust water.
• Parmesan: Pecorino or nutritional yeast for vegan.
• Butter: Olive oil keeps it light.

Storage and Serving Suggestions

Fridge in airtight container up to 3 days. Reheat stovetop with milk splash—microwave dries it out. Pairs as sides for pasta with grilled chicken or fish. Or solo with garlic bread and salad for easy creamy garlic pasta night.

FAQs

Can I make this ahead? Best fresh, but holds reheated well.

Gluten-free? Yes, sub pasta and check seasoning.

Vegan version? Plant milk, vegan cheese, oil instead butter.

Double garlic? Always—life’s too short for mild.

Kids love it? Mine devour; mild garlic wins them over.

Freeze ok? Sauce may separate; better fresh or fridge.

• Use a wide pan for even cooking.
• Thin pasta like angel hair shaves minutes.
• Hot milk speeds things up.
• Stir vigorously at the end for glossy sauce.

• Spicy: Red pepper flakes with garlic.
• One pot creamy garlic butter pasta: Extra butter swirl.
• No meat pasta recipes: Double mushrooms or broccoli.
• One pot creamy garlic noodles: Swap for fettuccine.

Troubleshooting Common Issues

• Sauce too thick? Splash milk, reheat gently.
• Pasta sticking? More stirs, lower heat.
• Not creamy? Cheese wasn’t fresh—won’t emulsify.
• Too bland? Fresh garlic boost next round.

Ingredient Substitutions

• Milk: Half-and-half for richer, or plant-based.
• Pasta: Gluten-free works, adjust water.
• Parmesan: Pecorino or nutritional yeast for vegan.
• Butter: Olive oil keeps it light.

Storage and Serving Suggestions

Fridge in airtight container up to 3 days. Reheat stovetop with milk splash—microwave dries it out. Pairs as sides for pasta with grilled chicken or fish. Or solo with garlic bread and salad for easy creamy garlic pasta night.

FAQs

Can I make this ahead? Best fresh, but holds reheated well.

Gluten-free? Yes, sub pasta and check seasoning.

Vegan version? Plant milk, vegan cheese, oil instead butter.

Double garlic? Always—life’s too short for mild.

Kids love it? Mine devour; mild garlic wins them over.

Freeze ok? Sauce may separate; better fresh or fridge.

• Spicy: Red pepper flakes with garlic.
• One pot creamy garlic butter pasta: Extra butter swirl.
• No meat pasta recipes: Double mushrooms or broccoli.
• One pot creamy garlic noodles: Swap for fettuccine.

• Sauce too thick? Splash milk, reheat gently.
• Pasta sticking? More stirs, lower heat.
• Not creamy? Cheese wasn’t fresh—won’t emulsify.
• Too bland? Fresh garlic boost next round.

Ingredient Substitutions

• Milk: Half-and-half for richer, or plant-based.
• Pasta: Gluten-free works, adjust water.
• Parmesan: Pecorino or nutritional yeast for vegan.
• Butter: Olive oil keeps it light.

Storage and Serving Suggestions

Fridge in airtight container up to 3 days. Reheat stovetop with milk splash—microwave dries it out. Pairs as sides for pasta with grilled chicken or fish. Or solo with garlic bread and salad for easy creamy garlic pasta night.

FAQs

Can I make this ahead? Best fresh, but holds reheated well.

Gluten-free? Yes, sub pasta and check seasoning.

Vegan version? Plant milk, vegan cheese, oil instead butter.

Double garlic? Always—life’s too short for mild.

Kids love it? Mine devour; mild garlic wins them over.

Freeze ok? Sauce may separate; better fresh or fridge.

• Use a wide pan for even cooking.
• Thin pasta like angel hair shaves minutes.
• Hot milk speeds things up.
• Stir vigorously at the end for glossy sauce.

• Spicy: Red pepper flakes with garlic.
• One pot creamy garlic butter pasta: Extra butter swirl.
• No meat pasta recipes: Double mushrooms or broccoli.
• One pot creamy garlic noodles: Swap for fettuccine.

Troubleshooting Common Issues

• Sauce too thick? Splash milk, reheat gently.
• Pasta sticking? More stirs, lower heat.
• Not creamy? Cheese wasn’t fresh—won’t emulsify.
• Too bland? Fresh garlic boost next round.

Ingredient Substitutions

• Milk: Half-and-half for richer, or plant-based.
• Pasta: Gluten-free works, adjust water.
• Parmesan: Pecorino or nutritional yeast for vegan.
• Butter: Olive oil keeps it light.

Storage and Serving Suggestions

Fridge in airtight container up to 3 days. Reheat stovetop with milk splash—microwave dries it out. Pairs as sides for pasta with grilled chicken or fish. Or solo with garlic bread and salad for easy creamy garlic pasta night.

FAQs

Can I make this ahead? Best fresh, but holds reheated well.

Gluten-free? Yes, sub pasta and check seasoning.

Vegan version? Plant milk, vegan cheese, oil instead butter.

Double garlic? Always—life’s too short for mild.

Kids love it? Mine devour; mild garlic wins them over.

Freeze ok? Sauce may separate; better fresh or fridge.

• Sauce too thick? Splash milk, reheat gently.
• Pasta sticking? More stirs, lower heat.
• Not creamy? Cheese wasn’t fresh—won’t emulsify.
• Too bland? Fresh garlic boost next round.

• Milk: Half-and-half for richer, or plant-based.
• Pasta: Gluten-free works, adjust water.
• Parmesan: Pecorino or nutritional yeast for vegan.
• Butter: Olive oil keeps it light.

Storage and Serving Suggestions

Fridge in airtight container up to 3 days. Reheat stovetop with milk splash—microwave dries it out. Pairs as sides for pasta with grilled chicken or fish. Or solo with garlic bread and salad for easy creamy garlic pasta night.

FAQs

Can I make this ahead? Best fresh, but holds reheated well.

Gluten-free? Yes, sub pasta and check seasoning.

Vegan version? Plant milk, vegan cheese, oil instead butter.

Double garlic? Always—life’s too short for mild.

Kids love it? Mine devour; mild garlic wins them over.

Freeze ok? Sauce may separate; better fresh or fridge.

• Spicy: Red pepper flakes with garlic.
• One pot creamy garlic butter pasta: Extra butter swirl.
• No meat pasta recipes: Double mushrooms or broccoli.
• One pot creamy garlic noodles: Swap for fettuccine.

• Sauce too thick? Splash milk, reheat gently.
• Pasta sticking? More stirs, lower heat.
• Not creamy? Cheese wasn’t fresh—won’t emulsify.
• Too bland? Fresh garlic boost next round.

Ingredient Substitutions

• Milk: Half-and-half for richer, or plant-based.
• Pasta: Gluten-free works, adjust water.
• Parmesan: Pecorino or nutritional yeast for vegan.
• Butter: Olive oil keeps it light.

Storage and Serving Suggestions

Fridge in airtight container up to 3 days. Reheat stovetop with milk splash—microwave dries it out. Pairs as sides for pasta with grilled chicken or fish. Or solo with garlic bread and salad for easy creamy garlic pasta night.

FAQs

Can I make this ahead? Best fresh, but holds reheated well.

Gluten-free? Yes, sub pasta and check seasoning.

Vegan version? Plant milk, vegan cheese, oil instead butter.

Double garlic? Always—life’s too short for mild.

Kids love it? Mine devour; mild garlic wins them over.

Freeze ok? Sauce may separate; better fresh or fridge.

• Use a wide pan for even cooking.
• Thin pasta like angel hair shaves minutes.
• Hot milk speeds things up.
• Stir vigorously at the end for glossy sauce.

• Spicy: Red pepper flakes with garlic.
• One pot creamy garlic butter pasta: Extra butter swirl.
• No meat pasta recipes: Double mushrooms or broccoli.
• One pot creamy garlic noodles: Swap for fettuccine.

Troubleshooting Common Issues

• Sauce too thick? Splash milk, reheat gently.
• Pasta sticking? More stirs, lower heat.
• Not creamy? Cheese wasn’t fresh—won’t emulsify.
• Too bland? Fresh garlic boost next round.

Ingredient Substitutions

• Milk: Half-and-half for richer, or plant-based.
• Pasta: Gluten-free works, adjust water.
• Parmesan: Pecorino or nutritional yeast for vegan.
• Butter: Olive oil keeps it light.

Storage and Serving Suggestions

Fridge in airtight container up to 3 days. Reheat stovetop with milk splash—microwave dries it out. Pairs as sides for pasta with grilled chicken or fish. Or solo with garlic bread and salad for easy creamy garlic pasta night.

FAQs

Can I make this ahead? Best fresh, but holds reheated well.

Gluten-free? Yes, sub pasta and check seasoning.

Vegan version? Plant milk, vegan cheese, oil instead butter.

Double garlic? Always—life’s too short for mild.

Kids love it? Mine devour; mild garlic wins them over.

Freeze ok? Sauce may separate; better fresh or fridge.

Last week, I stared into my fridge after a long day, wondering what magic I could whip up without a sink full of dishes. That’s when this one pot creamy garlic pasta saved the evening. The aroma of garlic hitting the butter had everyone hovering in the kitchen, and one bite of that silky sauce coating the noodles? Pure comfort. It’s become my go-to for those nights when easy at home meals are the only option.

Think tender spaghetti enveloped in a lush, garlicky embrace, cheesy enough to satisfy but light on effort. No draining, no extra pots—just dump, simmer, and stir. I’ve tweaked it over time, adding a pinch here or a veggie there, but the core stays foolproof. If you’re after simple garlic pasta that feels indulgent, this is it.

Family raved, plate cleaned in minutes. Even better cold from the fridge the next day, if any survives. Ready to make your own?

Ingredients for One Pot Garlic Pasta

Grab these basics most live in your pantry already.

1. 8 oz spaghetti or linguine, broken in half
2. 1 tablespoon butter
3. 4 cloves garlic, minced
4. 2 cups milk (whole for creaminess)
5. 1 cup water (or broth for extra flavor)
6. 3/4 cup grated Parmesan cheese
7. 1 teaspoon Italian seasoning
8. 1/2 teaspoon salt
9. 1/4 teaspoon black pepper
10. 2 tablespoons cream cheese (optional, for ultra silkiness)
11. Fresh parsley, chopped for garnish

Scales to four hearty servings. Swap spaghetti for any long pasta if needed.

How to Make Easy Creamy Garlic Pasta

Melt that butter in your largest skillet over medium heat. Toss in the garlic right away—watch it sizzle and perfume the air, about 1 minute. Don’t let it brown, or it’ll turn bitter.

Dump in the broken pasta, milk, water, Italian seasoning, salt, and pepper. Give it a good stir so nothing clumps. Crank to a boil, then drop to simmer. Stir every couple minutes as the liquid thickens into sauce magic. Takes 10-12 minutes tops the pasta drinks up the garlicky goodness.

1. Once al dente and saucy, off the heat. Stir in Parmesan and cream cheese until melted smooth.
2. Taste adjust salt if your cheese was shy. Garnish with parsley for a fresh pop.

Scoop into bowls. Steam rises, cheese pulls. Dinner done in 20.

Pro Tips for Perfect Results

Low and slow on the simmer prevents scorching. Fresh garlic trumps jarred every time—that punchy bite shines. Grate your own Parmesan; pre-shredded has anti-caking junk that fights melting.

• Milk: Half-and-half for richer, or plant-based.
• Pasta: Gluten-free works, adjust water.
• Parmesan: Pecorino or nutritional yeast for vegan.
• Butter: Olive oil keeps it light.

• Sauce too thick? Splash milk, reheat gently.
• Pasta sticking? More stirs, lower heat.
• Not creamy? Cheese wasn’t fresh—won’t emulsify.
• Too bland? Fresh garlic boost next round.

• Milk: Half-and-half for richer, or plant-based.
• Pasta: Gluten-free works, adjust water.
• Parmesan: Pecorino or nutritional yeast for vegan.
• Butter: Olive oil keeps it light.

Storage and Serving Suggestions

Fridge in airtight container up to 3 days. Reheat stovetop with milk splash—microwave dries it out. Pairs as sides for pasta with grilled chicken or fish. Or solo with garlic bread and salad for easy creamy garlic pasta night.

FAQs

Can I make this ahead? Best fresh, but holds reheated well.

Gluten-free? Yes, sub pasta and check seasoning.

Vegan version? Plant milk, vegan cheese, oil instead butter.

Double garlic? Always—life’s too short for mild.

Kids love it? Mine devour; mild garlic wins them over.

Freeze ok? Sauce may separate; better fresh or fridge.

• Spicy: Red pepper flakes with garlic.
• One pot creamy garlic butter pasta: Extra butter swirl.
• No meat pasta recipes: Double mushrooms or broccoli.
• One pot creamy garlic noodles: Swap for fettuccine.

• Sauce too thick? Splash milk, reheat gently.
• Pasta sticking? More stirs, lower heat.
• Not creamy? Cheese wasn’t fresh—won’t emulsify.
• Too bland? Fresh garlic boost next round.

Ingredient Substitutions

• Milk: Half-and-half for richer, or plant-based.
• Pasta: Gluten-free works, adjust water.
• Parmesan: Pecorino or nutritional yeast for vegan.
• Butter: Olive oil keeps it light.

Storage and Serving Suggestions

Fridge in airtight container up to 3 days. Reheat stovetop with milk splash—microwave dries it out. Pairs as sides for pasta with grilled chicken or fish. Or solo with garlic bread and salad for easy creamy garlic pasta night.

FAQs

Can I make this ahead? Best fresh, but holds reheated well.

Gluten-free? Yes, sub pasta and check seasoning.

Vegan version? Plant milk, vegan cheese, oil instead butter.

Double garlic? Always—life’s too short for mild.

Kids love it? Mine devour; mild garlic wins them over.

Freeze ok? Sauce may separate; better fresh or fridge.

• Use a wide pan for even cooking.
• Thin pasta like angel hair shaves minutes.
• Hot milk speeds things up.
• Stir vigorously at the end for glossy sauce.

• Spicy: Red pepper flakes with garlic.
• One pot creamy garlic butter pasta: Extra butter swirl.
• No meat pasta recipes: Double mushrooms or broccoli.
• One pot creamy garlic noodles: Swap for fettuccine.

Troubleshooting Common Issues

• Sauce too thick? Splash milk, reheat gently.
• Pasta sticking? More stirs, lower heat.
• Not creamy? Cheese wasn’t fresh—won’t emulsify.
• Too bland? Fresh garlic boost next round.

Ingredient Substitutions

• Milk: Half-and-half for richer, or plant-based.
• Pasta: Gluten-free works, adjust water.
• Parmesan: Pecorino or nutritional yeast for vegan.
• Butter: Olive oil keeps it light.

Storage and Serving Suggestions

Fridge in airtight container up to 3 days. Reheat stovetop with milk splash—microwave dries it out. Pairs as sides for pasta with grilled chicken or fish. Or solo with garlic bread and salad for easy creamy garlic pasta night.

FAQs

Can I make this ahead? Best fresh, but holds reheated well.

Gluten-free? Yes, sub pasta and check seasoning.

Vegan version? Plant milk, vegan cheese, oil instead butter.

Double garlic? Always—life’s too short for mild.

Kids love it? Mine devour; mild garlic wins them over.

Freeze ok? Sauce may separate; better fresh or fridge.

• Use a wide pan for even cooking.
• Thin pasta like angel hair shaves minutes.
• Hot milk speeds things up.
• Stir vigorously at the end for glossy sauce.

• Spicy: Red pepper flakes with garlic.
• One pot creamy garlic butter pasta: Extra butter swirl.
• No meat pasta recipes: Double mushrooms or broccoli.
• One pot creamy garlic noodles: Swap for fettuccine.

Troubleshooting Common Issues

• Sauce too thick? Splash milk, reheat gently.
• Pasta sticking? More stirs, lower heat.
• Not creamy? Cheese wasn’t fresh—won’t emulsify.
• Too bland? Fresh garlic boost next round.

Ingredient Substitutions

• Milk: Half-and-half for richer, or plant-based.
• Pasta: Gluten-free works, adjust water.
• Parmesan: Pecorino or nutritional yeast for vegan.
• Butter: Olive oil keeps it light.

Storage and Serving Suggestions

Fridge in airtight container up to 3 days. Reheat stovetop with milk splash—microwave dries it out. Pairs as sides for pasta with grilled chicken or fish. Or solo with garlic bread and salad for easy creamy garlic pasta night.

FAQs

Can I make this ahead? Best fresh, but holds reheated well.

Gluten-free? Yes, sub pasta and check seasoning.

Vegan version? Plant milk, vegan cheese, oil instead butter.

Double garlic? Always—life’s too short for mild.

Kids love it? Mine devour; mild garlic wins them over.

Freeze ok? Sauce may separate; better fresh or fridge.

Last week, I stared into my fridge after a long day, wondering what magic I could whip up without a sink full of dishes. That’s when this one pot creamy garlic pasta saved the evening. The aroma of garlic hitting the butter had everyone hovering in the kitchen, and one bite of that silky sauce coating the noodles? Pure comfort. It’s become my go-to for those nights when easy at home meals are the only option.

Think tender spaghetti enveloped in a lush, garlicky embrace, cheesy enough to satisfy but light on effort. No draining, no extra pots—just dump, simmer, and stir. I’ve tweaked it over time, adding a pinch here or a veggie there, but the core stays foolproof. If you’re after simple garlic pasta that feels indulgent, this is it.

Family raved, plate cleaned in minutes. Even better cold from the fridge the next day, if any survives. Ready to make your own?

Ingredients for One Pot Garlic Pasta

Grab these basics most live in your pantry already.

1. 8 oz spaghetti or linguine, broken in half
2. 1 tablespoon butter
3. 4 cloves garlic, minced
4. 2 cups milk (whole for creaminess)
5. 1 cup water (or broth for extra flavor)
6. 3/4 cup grated Parmesan cheese
7. 1 teaspoon Italian seasoning
8. 1/2 teaspoon salt
9. 1/4 teaspoon black pepper
10. 2 tablespoons cream cheese (optional, for ultra silkiness)
11. Fresh parsley, chopped for garnish

Scales to four hearty servings. Swap spaghetti for any long pasta if needed.

How to Make Easy Creamy Garlic Pasta

Melt that butter in your largest skillet over medium heat. Toss in the garlic right away—watch it sizzle and perfume the air, about 1 minute. Don’t let it brown, or it’ll turn bitter.

Dump in the broken pasta, milk, water, Italian seasoning, salt, and pepper. Give it a good stir so nothing clumps. Crank to a boil, then drop to simmer. Stir every couple minutes as the liquid thickens into sauce magic. Takes 10-12 minutes tops the pasta drinks up the garlicky goodness.

1. Once al dente and saucy, off the heat. Stir in Parmesan and cream cheese until melted smooth.
2. Taste adjust salt if your cheese was shy. Garnish with parsley for a fresh pop.

Scoop into bowls. Steam rises, cheese pulls. Dinner done in 20.

Pro Tips for Perfect Results

Low and slow on the simmer prevents scorching. Fresh garlic trumps jarred every time—that punchy bite shines. Grate your own Parmesan; pre-shredded has anti-caking junk that fights melting.

• Milk: Half-and-half for richer, or plant-based.
• Pasta: Gluten-free works, adjust water.
• Parmesan: Pecorino or nutritional yeast for vegan.
• Butter: Olive oil keeps it light.

• Sauce too thick? Splash milk, reheat gently.
• Pasta sticking? More stirs, lower heat.
• Not creamy? Cheese wasn’t fresh—won’t emulsify.
• Too bland? Fresh garlic boost next round.

• Milk: Half-and-half for richer, or plant-based.
• Pasta: Gluten-free works, adjust water.
• Parmesan: Pecorino or nutritional yeast for vegan.
• Butter: Olive oil keeps it light.

Storage and Serving Suggestions

Fridge in airtight container up to 3 days. Reheat stovetop with milk splash—microwave dries it out. Pairs as sides for pasta with grilled chicken or fish. Or solo with garlic bread and salad for easy creamy garlic pasta night.

FAQs

Can I make this ahead? Best fresh, but holds reheated well.

Gluten-free? Yes, sub pasta and check seasoning.

Vegan version? Plant milk, vegan cheese, oil instead butter.

Double garlic? Always—life’s too short for mild.

Kids love it? Mine devour; mild garlic wins them over.

Freeze ok? Sauce may separate; better fresh or fridge.

• Spicy: Red pepper flakes with garlic.
• One pot creamy garlic butter pasta: Extra butter swirl.
• No meat pasta recipes: Double mushrooms or broccoli.
• One pot creamy garlic noodles: Swap for fettuccine.

• Sauce too thick? Splash milk, reheat gently.
• Pasta sticking? More stirs, lower heat.
• Not creamy? Cheese wasn’t fresh—won’t emulsify.
• Too bland? Fresh garlic boost next round.

Ingredient Substitutions

• Milk: Half-and-half for richer, or plant-based.
• Pasta: Gluten-free works, adjust water.
• Parmesan: Pecorino or nutritional yeast for vegan.
• Butter: Olive oil keeps it light.

Storage and Serving Suggestions

Fridge in airtight container up to 3 days. Reheat stovetop with milk splash—microwave dries it out. Pairs as sides for pasta with grilled chicken or fish. Or solo with garlic bread and salad for easy creamy garlic pasta night.

FAQs

Can I make this ahead? Best fresh, but holds reheated well.

Gluten-free? Yes, sub pasta and check seasoning.

Vegan version? Plant milk, vegan cheese, oil instead butter.

Double garlic? Always—life’s too short for mild.

Kids love it? Mine devour; mild garlic wins them over.

Freeze ok? Sauce may separate; better fresh or fridge.

• Use a wide pan for even cooking.
• Thin pasta like angel hair shaves minutes.
• Hot milk speeds things up.
• Stir vigorously at the end for glossy sauce.

• Spicy: Red pepper flakes with garlic.
• One pot creamy garlic butter pasta: Extra butter swirl.
• No meat pasta recipes: Double mushrooms or broccoli.
• One pot creamy garlic noodles: Swap for fettuccine.

Troubleshooting Common Issues

• Sauce too thick? Splash milk, reheat gently.
• Pasta sticking? More stirs, lower heat.
• Not creamy? Cheese wasn’t fresh—won’t emulsify.
• Too bland? Fresh garlic boost next round.

Ingredient Substitutions

• Milk: Half-and-half for richer, or plant-based.
• Pasta: Gluten-free works, adjust water.
• Parmesan: Pecorino or nutritional yeast for vegan.
• Butter: Olive oil keeps it light.

Storage and Serving Suggestions

Fridge in airtight container up to 3 days. Reheat stovetop with milk splash—microwave dries it out. Pairs as sides for pasta with grilled chicken or fish. Or solo with garlic bread and salad for easy creamy garlic pasta night.

FAQs

Can I make this ahead? Best fresh, but holds reheated well.

Gluten-free? Yes, sub pasta and check seasoning.

Vegan version? Plant milk, vegan cheese, oil instead butter.

Double garlic? Always—life’s too short for mild.

Kids love it? Mine devour; mild garlic wins them over.

Freeze ok? Sauce may separate; better fresh or fridge.

• Milk: Half-and-half for richer, or plant-based.
• Pasta: Gluten-free works, adjust water.
• Parmesan: Pecorino or nutritional yeast for vegan.
• Butter: Olive oil keeps it light.

Storage and Serving Suggestions

Fridge in airtight container up to 3 days. Reheat stovetop with milk splash—microwave dries it out. Pairs as sides for pasta with grilled chicken or fish. Or solo with garlic bread and salad for easy creamy garlic pasta night.

FAQs

Can I make this ahead? Best fresh, but holds reheated well.

Gluten-free? Yes, sub pasta and check seasoning.

Vegan version? Plant milk, vegan cheese, oil instead butter.

Double garlic? Always—life’s too short for mild.

Kids love it? Mine devour; mild garlic wins them over.

Freeze ok? Sauce may separate; better fresh or fridge.

• Use a wide pan for even cooking.
• Thin pasta like angel hair shaves minutes.
• Hot milk speeds things up.
• Stir vigorously at the end for glossy sauce.

• Spicy: Red pepper flakes with garlic.
• One pot creamy garlic butter pasta: Extra butter swirl.
• No meat pasta recipes: Double mushrooms or broccoli.
• One pot creamy garlic noodles: Swap for fettuccine.

Troubleshooting Common Issues

• Sauce too thick? Splash milk, reheat gently.
• Pasta sticking? More stirs, lower heat.
• Not creamy? Cheese wasn’t fresh—won’t emulsify.
• Too bland? Fresh garlic boost next round.

Ingredient Substitutions

• Milk: Half-and-half for richer, or plant-based.
• Pasta: Gluten-free works, adjust water.
• Parmesan: Pecorino or nutritional yeast for vegan.
• Butter: Olive oil keeps it light.

Storage and Serving Suggestions

Fridge in airtight container up to 3 days. Reheat stovetop with milk splash—microwave dries it out. Pairs as sides for pasta with grilled chicken or fish. Or solo with garlic bread and salad for easy creamy garlic pasta night.

FAQs

Can I make this ahead? Best fresh, but holds reheated well.

Gluten-free? Yes, sub pasta and check seasoning.

Vegan version? Plant milk, vegan cheese, oil instead butter.

Double garlic? Always—life’s too short for mild.

Kids love it? Mine devour; mild garlic wins them over.

Freeze ok? Sauce may separate; better fresh or fridge.

Last week, I stared into my fridge after a long day, wondering what magic I could whip up without a sink full of dishes. That’s when this one pot creamy garlic pasta saved the evening. The aroma of garlic hitting the butter had everyone hovering in the kitchen, and one bite of that silky sauce coating the noodles? Pure comfort. It’s become my go-to for those nights when easy at home meals are the only option.

Think tender spaghetti enveloped in a lush, garlicky embrace, cheesy enough to satisfy but light on effort. No draining, no extra pots—just dump, simmer, and stir. I’ve tweaked it over time, adding a pinch here or a veggie there, but the core stays foolproof. If you’re after simple garlic pasta that feels indulgent, this is it.

Family raved, plate cleaned in minutes. Even better cold from the fridge the next day, if any survives. Ready to make your own?

Ingredients for One Pot Garlic Pasta

Grab these basics most live in your pantry already.

1. 8 oz spaghetti or linguine, broken in half
2. 1 tablespoon butter
3. 4 cloves garlic, minced
4. 2 cups milk (whole for creaminess)
5. 1 cup water (or broth for extra flavor)
6. 3/4 cup grated Parmesan cheese
7. 1 teaspoon Italian seasoning
8. 1/2 teaspoon salt
9. 1/4 teaspoon black pepper
10. 2 tablespoons cream cheese (optional, for ultra silkiness)
11. Fresh parsley, chopped for garnish

Scales to four hearty servings. Swap spaghetti for any long pasta if needed.

How to Make Easy Creamy Garlic Pasta

Melt that butter in your largest skillet over medium heat. Toss in the garlic right away—watch it sizzle and perfume the air, about 1 minute. Don’t let it brown, or it’ll turn bitter.

Dump in the broken pasta, milk, water, Italian seasoning, salt, and pepper. Give it a good stir so nothing clumps. Crank to a boil, then drop to simmer. Stir every couple minutes as the liquid thickens into sauce magic. Takes 10-12 minutes tops the pasta drinks up the garlicky goodness.

1. Once al dente and saucy, off the heat. Stir in Parmesan and cream cheese until melted smooth.
2. Taste adjust salt if your cheese was shy. Garnish with parsley for a fresh pop.

Scoop into bowls. Steam rises, cheese pulls. Dinner done in 20.

Pro Tips for Perfect Results

Low and slow on the simmer prevents scorching. Fresh garlic trumps jarred every time—that punchy bite shines. Grate your own Parmesan; pre-shredded has anti-caking junk that fights melting.

• Milk: Half-and-half for richer, or plant-based.
• Pasta: Gluten-free works, adjust water.
• Parmesan: Pecorino or nutritional yeast for vegan.
• Butter: Olive oil keeps it light.

• Sauce too thick? Splash milk, reheat gently.
• Pasta sticking? More stirs, lower heat.
• Not creamy? Cheese wasn’t fresh—won’t emulsify.
• Too bland? Fresh garlic boost next round.

• Milk: Half-and-half for richer, or plant-based.
• Pasta: Gluten-free works, adjust water.
• Parmesan: Pecorino or nutritional yeast for vegan.
• Butter: Olive oil keeps it light.

Storage and Serving Suggestions

Fridge in airtight container up to 3 days. Reheat stovetop with milk splash—microwave dries it out. Pairs as sides for pasta with grilled chicken or fish. Or solo with garlic bread and salad for easy creamy garlic pasta night.

FAQs

Can I make this ahead? Best fresh, but holds reheated well.

Gluten-free? Yes, sub pasta and check seasoning.

Vegan version? Plant milk, vegan cheese, oil instead butter.

Double garlic? Always—life’s too short for mild.

Kids love it? Mine devour; mild garlic wins them over.

Freeze ok? Sauce may separate; better fresh or fridge.

• Spicy: Red pepper flakes with garlic.
• One pot creamy garlic butter pasta: Extra butter swirl.
• No meat pasta recipes: Double mushrooms or broccoli.
• One pot creamy garlic noodles: Swap for fettuccine.

• Sauce too thick? Splash milk, reheat gently.
• Pasta sticking? More stirs, lower heat.
• Not creamy? Cheese wasn’t fresh—won’t emulsify.
• Too bland? Fresh garlic boost next round.

Ingredient Substitutions

• Milk: Half-and-half for richer, or plant-based.
• Pasta: Gluten-free works, adjust water.
• Parmesan: Pecorino or nutritional yeast for vegan.
• Butter: Olive oil keeps it light.

Storage and Serving Suggestions

Fridge in airtight container up to 3 days. Reheat stovetop with milk splash—microwave dries it out. Pairs as sides for pasta with grilled chicken or fish. Or solo with garlic bread and salad for easy creamy garlic pasta night.

FAQs

Can I make this ahead? Best fresh, but holds reheated well.

Gluten-free? Yes, sub pasta and check seasoning.

Vegan version? Plant milk, vegan cheese, oil instead butter.

Double garlic? Always—life’s too short for mild.

Kids love it? Mine devour; mild garlic wins them over.

Freeze ok? Sauce may separate; better fresh or fridge.

• Use a wide pan for even cooking.
• Thin pasta like angel hair shaves minutes.
• Hot milk speeds things up.
• Stir vigorously at the end for glossy sauce.

• Spicy: Red pepper flakes with garlic.
• One pot creamy garlic butter pasta: Extra butter swirl.
• No meat pasta recipes: Double mushrooms or broccoli.
• One pot creamy garlic noodles: Swap for fettuccine.

Troubleshooting Common Issues

• Sauce too thick? Splash milk, reheat gently.
• Pasta sticking? More stirs, lower heat.
• Not creamy? Cheese wasn’t fresh—won’t emulsify.
• Too bland? Fresh garlic boost next round.

Ingredient Substitutions

• Milk: Half-and-half for richer, or plant-based.
• Pasta: Gluten-free works, adjust water.
• Parmesan: Pecorino or nutritional yeast for vegan.
• Butter: Olive oil keeps it light.

Storage and Serving Suggestions

Fridge in airtight container up to 3 days. Reheat stovetop with milk splash—microwave dries it out. Pairs as sides for pasta with grilled chicken or fish. Or solo with garlic bread and salad for easy creamy garlic pasta night.

FAQs

Can I make this ahead? Best fresh, but holds reheated well.

Gluten-free? Yes, sub pasta and check seasoning.

Vegan version? Plant milk, vegan cheese, oil instead butter.

Double garlic? Always—life’s too short for mild.

Kids love it? Mine devour; mild garlic wins them over.

Freeze ok? Sauce may separate; better fresh or fridge.

• Spicy: Red pepper flakes with garlic.
• One pot creamy garlic butter pasta: Extra butter swirl.
• No meat pasta recipes: Double mushrooms or broccoli.
• One pot creamy garlic noodles: Swap for fettuccine.

• Sauce too thick? Splash milk, reheat gently.
• Pasta sticking? More stirs, lower heat.
• Not creamy? Cheese wasn’t fresh—won’t emulsify.
• Too bland? Fresh garlic boost next round.

Ingredient Substitutions

• Milk: Half-and-half for richer, or plant-based.
• Pasta: Gluten-free works, adjust water.
• Parmesan: Pecorino or nutritional yeast for vegan.
• Butter: Olive oil keeps it light.

Storage and Serving Suggestions

Fridge in airtight container up to 3 days. Reheat stovetop with milk splash—microwave dries it out. Pairs as sides for pasta with grilled chicken or fish. Or solo with garlic bread and salad for easy creamy garlic pasta night.

FAQs

Can I make this ahead? Best fresh, but holds reheated well.

Gluten-free? Yes, sub pasta and check seasoning.

Vegan version? Plant milk, vegan cheese, oil instead butter.

Double garlic? Always—life’s too short for mild.

Kids love it? Mine devour; mild garlic wins them over.

Freeze ok? Sauce may separate; better fresh or fridge.

• Use a wide pan for even cooking.
• Thin pasta like angel hair shaves minutes.
• Hot milk speeds things up.
• Stir vigorously at the end for glossy sauce.

• Spicy: Red pepper flakes with garlic.
• One pot creamy garlic butter pasta: Extra butter swirl.
• No meat pasta recipes: Double mushrooms or broccoli.
• One pot creamy garlic noodles: Swap for fettuccine.

Troubleshooting Common Issues

• Sauce too thick? Splash milk, reheat gently.
• Pasta sticking? More stirs, lower heat.
• Not creamy? Cheese wasn’t fresh—won’t emulsify.
• Too bland? Fresh garlic boost next round.

Ingredient Substitutions

• Milk: Half-and-half for richer, or plant-based.
• Pasta: Gluten-free works, adjust water.
• Parmesan: Pecorino or nutritional yeast for vegan.
• Butter: Olive oil keeps it light.

Storage and Serving Suggestions

Fridge in airtight container up to 3 days. Reheat stovetop with milk splash—microwave dries it out. Pairs as sides for pasta with grilled chicken or fish. Or solo with garlic bread and salad for easy creamy garlic pasta night.

FAQs

Can I make this ahead? Best fresh, but holds reheated well.

Gluten-free? Yes, sub pasta and check seasoning.

Vegan version? Plant milk, vegan cheese, oil instead butter.

Double garlic? Always—life’s too short for mild.

Kids love it? Mine devour; mild garlic wins them over.

Freeze ok? Sauce may separate; better fresh or fridge.

Last week, I stared into my fridge after a long day, wondering what magic I could whip up without a sink full of dishes. That’s when this one pot creamy garlic pasta saved the evening. The aroma of garlic hitting the butter had everyone hovering in the kitchen, and one bite of that silky sauce coating the noodles? Pure comfort. It’s become my go-to for those nights when easy at home meals are the only option.

Think tender spaghetti enveloped in a lush, garlicky embrace, cheesy enough to satisfy but light on effort. No draining, no extra pots—just dump, simmer, and stir. I’ve tweaked it over time, adding a pinch here or a veggie there, but the core stays foolproof. If you’re after simple garlic pasta that feels indulgent, this is it.

Family raved, plate cleaned in minutes. Even better cold from the fridge the next day, if any survives. Ready to make your own?

Ingredients for One Pot Garlic Pasta

Grab these basics most live in your pantry already.

1. 8 oz spaghetti or linguine, broken in half
2. 1 tablespoon butter
3. 4 cloves garlic, minced
4. 2 cups milk (whole for creaminess)
5. 1 cup water (or broth for extra flavor)
6. 3/4 cup grated Parmesan cheese
7. 1 teaspoon Italian seasoning
8. 1/2 teaspoon salt
9. 1/4 teaspoon black pepper
10. 2 tablespoons cream cheese (optional, for ultra silkiness)
11. Fresh parsley, chopped for garnish

Scales to four hearty servings. Swap spaghetti for any long pasta if needed.

How to Make Easy Creamy Garlic Pasta

Melt that butter in your largest skillet over medium heat. Toss in the garlic right away—watch it sizzle and perfume the air, about 1 minute. Don’t let it brown, or it’ll turn bitter.

Dump in the broken pasta, milk, water, Italian seasoning, salt, and pepper. Give it a good stir so nothing clumps. Crank to a boil, then drop to simmer. Stir every couple minutes as the liquid thickens into sauce magic. Takes 10-12 minutes tops the pasta drinks up the garlicky goodness.

1. Once al dente and saucy, off the heat. Stir in Parmesan and cream cheese until melted smooth.
2. Taste adjust salt if your cheese was shy. Garnish with parsley for a fresh pop.

Scoop into bowls. Steam rises, cheese pulls. Dinner done in 20.

Pro Tips for Perfect Results

Low and slow on the simmer prevents scorching. Fresh garlic trumps jarred every time—that punchy bite shines. Grate your own Parmesan; pre-shredded has anti-caking junk that fights melting.

• Milk: Half-and-half for richer, or plant-based.
• Pasta: Gluten-free works, adjust water.
• Parmesan: Pecorino or nutritional yeast for vegan.
• Butter: Olive oil keeps it light.

• Sauce too thick? Splash milk, reheat gently.
• Pasta sticking? More stirs, lower heat.
• Not creamy? Cheese wasn’t fresh—won’t emulsify.
• Too bland? Fresh garlic boost next round.

• Milk: Half-and-half for richer, or plant-based.
• Pasta: Gluten-free works, adjust water.
• Parmesan: Pecorino or nutritional yeast for vegan.
• Butter: Olive oil keeps it light.

Storage and Serving Suggestions

Fridge in airtight container up to 3 days. Reheat stovetop with milk splash—microwave dries it out. Pairs as sides for pasta with grilled chicken or fish. Or solo with garlic bread and salad for easy creamy garlic pasta night.

FAQs

Can I make this ahead? Best fresh, but holds reheated well.

Gluten-free? Yes, sub pasta and check seasoning.

Vegan version? Plant milk, vegan cheese, oil instead butter.

Double garlic? Always—life’s too short for mild.

Kids love it? Mine devour; mild garlic wins them over.

Freeze ok? Sauce may separate; better fresh or fridge.

• Spicy: Red pepper flakes with garlic.
• One pot creamy garlic butter pasta: Extra butter swirl.
• No meat pasta recipes: Double mushrooms or broccoli.
• One pot creamy garlic noodles: Swap for fettuccine.

• Sauce too thick? Splash milk, reheat gently.
• Pasta sticking? More stirs, lower heat.
• Not creamy? Cheese wasn’t fresh—won’t emulsify.
• Too bland? Fresh garlic boost next round.

Ingredient Substitutions

• Milk: Half-and-half for richer, or plant-based.
• Pasta: Gluten-free works, adjust water.
• Parmesan: Pecorino or nutritional yeast for vegan.
• Butter: Olive oil keeps it light.

Storage and Serving Suggestions

Fridge in airtight container up to 3 days. Reheat stovetop with milk splash—microwave dries it out. Pairs as sides for pasta with grilled chicken or fish. Or solo with garlic bread and salad for easy creamy garlic pasta night.

FAQs

Can I make this ahead? Best fresh, but holds reheated well.

Gluten-free? Yes, sub pasta and check seasoning.

Vegan version? Plant milk, vegan cheese, oil instead butter.

Double garlic? Always—life’s too short for mild.

Kids love it? Mine devour; mild garlic wins them over.

Freeze ok? Sauce may separate; better fresh or fridge.

• Use a wide pan for even cooking.
• Thin pasta like angel hair shaves minutes.
• Hot milk speeds things up.
• Stir vigorously at the end for glossy sauce.

• Spicy: Red pepper flakes with garlic.
• One pot creamy garlic butter pasta: Extra butter swirl.
• No meat pasta recipes: Double mushrooms or broccoli.
• One pot creamy garlic noodles: Swap for fettuccine.

Troubleshooting Common Issues

• Sauce too thick? Splash milk, reheat gently.
• Pasta sticking? More stirs, lower heat.
• Not creamy? Cheese wasn’t fresh—won’t emulsify.
• Too bland? Fresh garlic boost next round.

Ingredient Substitutions

• Milk: Half-and-half for richer, or plant-based.
• Pasta: Gluten-free works, adjust water.
• Parmesan: Pecorino or nutritional yeast for vegan.
• Butter: Olive oil keeps it light.

Storage and Serving Suggestions

Fridge in airtight container up to 3 days. Reheat stovetop with milk splash—microwave dries it out. Pairs as sides for pasta with grilled chicken or fish. Or solo with garlic bread and salad for easy creamy garlic pasta night.

FAQs

Can I make this ahead? Best fresh, but holds reheated well.

Gluten-free? Yes, sub pasta and check seasoning.

Vegan version? Plant milk, vegan cheese, oil instead butter.

Double garlic? Always—life’s too short for mild.

Kids love it? Mine devour; mild garlic wins them over.

Freeze ok? Sauce may separate; better fresh or fridge.

• Sauce too thick? Splash milk, reheat gently.
• Pasta sticking? More stirs, lower heat.
• Not creamy? Cheese wasn’t fresh—won’t emulsify.
• Too bland? Fresh garlic boost next round.

• Milk: Half-and-half for richer, or plant-based.
• Pasta: Gluten-free works, adjust water.
• Parmesan: Pecorino or nutritional yeast for vegan.
• Butter: Olive oil keeps it light.

Storage and Serving Suggestions

Fridge in airtight container up to 3 days. Reheat stovetop with milk splash—microwave dries it out. Pairs as sides for pasta with grilled chicken or fish. Or solo with garlic bread and salad for easy creamy garlic pasta night.

FAQs

Can I make this ahead? Best fresh, but holds reheated well.

Gluten-free? Yes, sub pasta and check seasoning.

Vegan version? Plant milk, vegan cheese, oil instead butter.

Double garlic? Always—life’s too short for mild.

Kids love it? Mine devour; mild garlic wins them over.

Freeze ok? Sauce may separate; better fresh or fridge.

• Spicy: Red pepper flakes with garlic.
• One pot creamy garlic butter pasta: Extra butter swirl.
• No meat pasta recipes: Double mushrooms or broccoli.
• One pot creamy garlic noodles: Swap for fettuccine.

• Sauce too thick? Splash milk, reheat gently.
• Pasta sticking? More stirs, lower heat.
• Not creamy? Cheese wasn’t fresh—won’t emulsify.
• Too bland? Fresh garlic boost next round.

Ingredient Substitutions

• Milk: Half-and-half for richer, or plant-based.
• Pasta: Gluten-free works, adjust water.
• Parmesan: Pecorino or nutritional yeast for vegan.
• Butter: Olive oil keeps it light.

Storage and Serving Suggestions

Fridge in airtight container up to 3 days. Reheat stovetop with milk splash—microwave dries it out. Pairs as sides for pasta with grilled chicken or fish. Or solo with garlic bread and salad for easy creamy garlic pasta night.

FAQs

Can I make this ahead? Best fresh, but holds reheated well.

Gluten-free? Yes, sub pasta and check seasoning.

Vegan version? Plant milk, vegan cheese, oil instead butter.

Double garlic? Always—life’s too short for mild.

Kids love it? Mine devour; mild garlic wins them over.

Freeze ok? Sauce may separate; better fresh or fridge.

• Use a wide pan for even cooking.
• Thin pasta like angel hair shaves minutes.
• Hot milk speeds things up.
• Stir vigorously at the end for glossy sauce.

• Spicy: Red pepper flakes with garlic.
• One pot creamy garlic butter pasta: Extra butter swirl.
• No meat pasta recipes: Double mushrooms or broccoli.
• One pot creamy garlic noodles: Swap for fettuccine.

Troubleshooting Common Issues

• Sauce too thick? Splash milk, reheat gently.
• Pasta sticking? More stirs, lower heat.
• Not creamy? Cheese wasn’t fresh—won’t emulsify.
• Too bland? Fresh garlic boost next round.

Ingredient Substitutions

• Milk: Half-and-half for richer, or plant-based.
• Pasta: Gluten-free works, adjust water.
• Parmesan: Pecorino or nutritional yeast for vegan.
• Butter: Olive oil keeps it light.

Storage and Serving Suggestions

Fridge in airtight container up to 3 days. Reheat stovetop with milk splash—microwave dries it out. Pairs as sides for pasta with grilled chicken or fish. Or solo with garlic bread and salad for easy creamy garlic pasta night.

FAQs

Can I make this ahead? Best fresh, but holds reheated well.

Gluten-free? Yes, sub pasta and check seasoning.

Vegan version? Plant milk, vegan cheese, oil instead butter.

Double garlic? Always—life’s too short for mild.

Kids love it? Mine devour; mild garlic wins them over.

Freeze ok? Sauce may separate; better fresh or fridge.

Last week, I stared into my fridge after a long day, wondering what magic I could whip up without a sink full of dishes. That’s when this one pot creamy garlic pasta saved the evening. The aroma of garlic hitting the butter had everyone hovering in the kitchen, and one bite of that silky sauce coating the noodles? Pure comfort. It’s become my go-to for those nights when easy at home meals are the only option.

Think tender spaghetti enveloped in a lush, garlicky embrace, cheesy enough to satisfy but light on effort. No draining, no extra pots—just dump, simmer, and stir. I’ve tweaked it over time, adding a pinch here or a veggie there, but the core stays foolproof. If you’re after simple garlic pasta that feels indulgent, this is it.

Family raved, plate cleaned in minutes. Even better cold from the fridge the next day, if any survives. Ready to make your own?

Ingredients for One Pot Garlic Pasta

Grab these basics most live in your pantry already.

1. 8 oz spaghetti or linguine, broken in half
2. 1 tablespoon butter
3. 4 cloves garlic, minced
4. 2 cups milk (whole for creaminess)
5. 1 cup water (or broth for extra flavor)
6. 3/4 cup grated Parmesan cheese
7. 1 teaspoon Italian seasoning
8. 1/2 teaspoon salt
9. 1/4 teaspoon black pepper
10. 2 tablespoons cream cheese (optional, for ultra silkiness)
11. Fresh parsley, chopped for garnish

Scales to four hearty servings. Swap spaghetti for any long pasta if needed.

How to Make Easy Creamy Garlic Pasta

Melt that butter in your largest skillet over medium heat. Toss in the garlic right away—watch it sizzle and perfume the air, about 1 minute. Don’t let it brown, or it’ll turn bitter.

Dump in the broken pasta, milk, water, Italian seasoning, salt, and pepper. Give it a good stir so nothing clumps. Crank to a boil, then drop to simmer. Stir every couple minutes as the liquid thickens into sauce magic. Takes 10-12 minutes tops the pasta drinks up the garlicky goodness.

1. Once al dente and saucy, off the heat. Stir in Parmesan and cream cheese until melted smooth.
2. Taste adjust salt if your cheese was shy. Garnish with parsley for a fresh pop.

Scoop into bowls. Steam rises, cheese pulls. Dinner done in 20.

Pro Tips for Perfect Results

Low and slow on the simmer prevents scorching. Fresh garlic trumps jarred every time—that punchy bite shines. Grate your own Parmesan; pre-shredded has anti-caking junk that fights melting.

• Milk: Half-and-half for richer, or plant-based.
• Pasta: Gluten-free works, adjust water.
• Parmesan: Pecorino or nutritional yeast for vegan.
• Butter: Olive oil keeps it light.

• Sauce too thick? Splash milk, reheat gently.
• Pasta sticking? More stirs, lower heat.
• Not creamy? Cheese wasn’t fresh—won’t emulsify.
• Too bland? Fresh garlic boost next round.

• Milk: Half-and-half for richer, or plant-based.
• Pasta: Gluten-free works, adjust water.
• Parmesan: Pecorino or nutritional yeast for vegan.
• Butter: Olive oil keeps it light.

Storage and Serving Suggestions

Fridge in airtight container up to 3 days. Reheat stovetop with milk splash—microwave dries it out. Pairs as sides for pasta with grilled chicken or fish. Or solo with garlic bread and salad for easy creamy garlic pasta night.

FAQs

Can I make this ahead? Best fresh, but holds reheated well.

Gluten-free? Yes, sub pasta and check seasoning.

Vegan version? Plant milk, vegan cheese, oil instead butter.

Double garlic? Always—life’s too short for mild.

Kids love it? Mine devour; mild garlic wins them over.

Freeze ok? Sauce may separate; better fresh or fridge.

• Spicy: Red pepper flakes with garlic.
• One pot creamy garlic butter pasta: Extra butter swirl.
• No meat pasta recipes: Double mushrooms or broccoli.
• One pot creamy garlic noodles: Swap for fettuccine.

• Sauce too thick? Splash milk, reheat gently.
• Pasta sticking? More stirs, lower heat.
• Not creamy? Cheese wasn’t fresh—won’t emulsify.
• Too bland? Fresh garlic boost next round.

Ingredient Substitutions

• Milk: Half-and-half for richer, or plant-based.
• Pasta: Gluten-free works, adjust water.
• Parmesan: Pecorino or nutritional yeast for vegan.
• Butter: Olive oil keeps it light.

Storage and Serving Suggestions

Fridge in airtight container up to 3 days. Reheat stovetop with milk splash—microwave dries it out. Pairs as sides for pasta with grilled chicken or fish. Or solo with garlic bread and salad for easy creamy garlic pasta night.

FAQs

Can I make this ahead? Best fresh, but holds reheated well.

Gluten-free? Yes, sub pasta and check seasoning.

Vegan version? Plant milk, vegan cheese, oil instead butter.

Double garlic? Always—life’s too short for mild.

Kids love it? Mine devour; mild garlic wins them over.

Freeze ok? Sauce may separate; better fresh or fridge.

• Use a wide pan for even cooking.
• Thin pasta like angel hair shaves minutes.
• Hot milk speeds things up.
• Stir vigorously at the end for glossy sauce.

• Spicy: Red pepper flakes with garlic.
• One pot creamy garlic butter pasta: Extra butter swirl.
• No meat pasta recipes: Double mushrooms or broccoli.
• One pot creamy garlic noodles: Swap for fettuccine.

Troubleshooting Common Issues

• Sauce too thick? Splash milk, reheat gently.
• Pasta sticking? More stirs, lower heat.
• Not creamy? Cheese wasn’t fresh—won’t emulsify.
• Too bland? Fresh garlic boost next round.

Ingredient Substitutions

• Milk: Half-and-half for richer, or plant-based.
• Pasta: Gluten-free works, adjust water.
• Parmesan: Pecorino or nutritional yeast for vegan.
• Butter: Olive oil keeps it light.

Storage and Serving Suggestions

Fridge in airtight container up to 3 days. Reheat stovetop with milk splash—microwave dries it out. Pairs as sides for pasta with grilled chicken or fish. Or solo with garlic bread and salad for easy creamy garlic pasta night.

FAQs

Can I make this ahead? Best fresh, but holds reheated well.

Gluten-free? Yes, sub pasta and check seasoning.

Vegan version? Plant milk, vegan cheese, oil instead butter.

Double garlic? Always—life’s too short for mild.

Kids love it? Mine devour; mild garlic wins them over.

Freeze ok? Sauce may separate; better fresh or fridge.

• Use a wide pan for even cooking.
• Thin pasta like angel hair shaves minutes.
• Hot milk speeds things up.
• Stir vigorously at the end for glossy sauce.

• Spicy: Red pepper flakes with garlic.
• One pot creamy garlic butter pasta: Extra butter swirl.
• No meat pasta recipes: Double mushrooms or broccoli.
• One pot creamy garlic noodles: Swap for fettuccine.

Troubleshooting Common Issues

• Sauce too thick? Splash milk, reheat gently.
• Pasta sticking? More stirs, lower heat.
• Not creamy? Cheese wasn’t fresh—won’t emulsify.
• Too bland? Fresh garlic boost next round.

Ingredient Substitutions

• Milk: Half-and-half for richer, or plant-based.
• Pasta: Gluten-free works, adjust water.
• Parmesan: Pecorino or nutritional yeast for vegan.
• Butter: Olive oil keeps it light.

Storage and Serving Suggestions

Fridge in airtight container up to 3 days. Reheat stovetop with milk splash—microwave dries it out. Pairs as sides for pasta with grilled chicken or fish. Or solo with garlic bread and salad for easy creamy garlic pasta night.

FAQs

Can I make this ahead? Best fresh, but holds reheated well.

Gluten-free? Yes, sub pasta and check seasoning.

Vegan version? Plant milk, vegan cheese, oil instead butter.

Double garlic? Always—life’s too short for mild.

Kids love it? Mine devour; mild garlic wins them over.

Freeze ok? Sauce may separate; better fresh or fridge.

• Sauce too thick? Splash milk, reheat gently.
• Pasta sticking? More stirs, lower heat.
• Not creamy? Cheese wasn’t fresh—won’t emulsify.
• Too bland? Fresh garlic boost next round.

• Milk: Half-and-half for richer, or plant-based.
• Pasta: Gluten-free works, adjust water.
• Parmesan: Pecorino or nutritional yeast for vegan.
• Butter: Olive oil keeps it light.

Storage and Serving Suggestions

Fridge in airtight container up to 3 days. Reheat stovetop with milk splash—microwave dries it out. Pairs as sides for pasta with grilled chicken or fish. Or solo with garlic bread and salad for easy creamy garlic pasta night.

FAQs

Can I make this ahead? Best fresh, but holds reheated well.

Gluten-free? Yes, sub pasta and check seasoning.

Vegan version? Plant milk, vegan cheese, oil instead butter.

Double garlic? Always—life’s too short for mild.

Kids love it? Mine devour; mild garlic wins them over.

Freeze ok? Sauce may separate; better fresh or fridge.

• Spicy: Red pepper flakes with garlic.
• One pot creamy garlic butter pasta: Extra butter swirl.
• No meat pasta recipes: Double mushrooms or broccoli.
• One pot creamy garlic noodles: Swap for fettuccine.

• Sauce too thick? Splash milk, reheat gently.
• Pasta sticking? More stirs, lower heat.
• Not creamy? Cheese wasn’t fresh—won’t emulsify.
• Too bland? Fresh garlic boost next round.

Ingredient Substitutions

• Milk: Half-and-half for richer, or plant-based.
• Pasta: Gluten-free works, adjust water.
• Parmesan: Pecorino or nutritional yeast for vegan.
• Butter: Olive oil keeps it light.

Storage and Serving Suggestions

Fridge in airtight container up to 3 days. Reheat stovetop with milk splash—microwave dries it out. Pairs as sides for pasta with grilled chicken or fish. Or solo with garlic bread and salad for easy creamy garlic pasta night.

FAQs

Can I make this ahead? Best fresh, but holds reheated well.

Gluten-free? Yes, sub pasta and check seasoning.

Vegan version? Plant milk, vegan cheese, oil instead butter.

Double garlic? Always—life’s too short for mild.

Kids love it? Mine devour; mild garlic wins them over.

Freeze ok? Sauce may separate; better fresh or fridge.

• Use a wide pan for even cooking.
• Thin pasta like angel hair shaves minutes.
• Hot milk speeds things up.
• Stir vigorously at the end for glossy sauce.

• Spicy: Red pepper flakes with garlic.
• One pot creamy garlic butter pasta: Extra butter swirl.
• No meat pasta recipes: Double mushrooms or broccoli.
• One pot creamy garlic noodles: Swap for fettuccine.

Troubleshooting Common Issues

• Sauce too thick? Splash milk, reheat gently.
• Pasta sticking? More stirs, lower heat.
• Not creamy? Cheese wasn’t fresh—won’t emulsify.
• Too bland? Fresh garlic boost next round.

Ingredient Substitutions

• Milk: Half-and-half for richer, or plant-based.
• Pasta: Gluten-free works, adjust water.
• Parmesan: Pecorino or nutritional yeast for vegan.
• Butter: Olive oil keeps it light.

Storage and Serving Suggestions

Fridge in airtight container up to 3 days. Reheat stovetop with milk splash—microwave dries it out. Pairs as sides for pasta with grilled chicken or fish. Or solo with garlic bread and salad for easy creamy garlic pasta night.

FAQs

Can I make this ahead? Best fresh, but holds reheated well.

Gluten-free? Yes, sub pasta and check seasoning.

Vegan version? Plant milk, vegan cheese, oil instead butter.

Double garlic? Always—life’s too short for mild.

Kids love it? Mine devour; mild garlic wins them over.

Freeze ok? Sauce may separate; better fresh or fridge.

Last week, I stared into my fridge after a long day, wondering what magic I could whip up without a sink full of dishes. That’s when this one pot creamy garlic pasta saved the evening. The aroma of garlic hitting the butter had everyone hovering in the kitchen, and one bite of that silky sauce coating the noodles? Pure comfort. It’s become my go-to for those nights when easy at home meals are the only option.

Think tender spaghetti enveloped in a lush, garlicky embrace, cheesy enough to satisfy but light on effort. No draining, no extra pots—just dump, simmer, and stir. I’ve tweaked it over time, adding a pinch here or a veggie there, but the core stays foolproof. If you’re after simple garlic pasta that feels indulgent, this is it.

Family raved, plate cleaned in minutes. Even better cold from the fridge the next day, if any survives. Ready to make your own?

Ingredients for One Pot Garlic Pasta

Grab these basics most live in your pantry already.

1. 8 oz spaghetti or linguine, broken in half
2. 1 tablespoon butter
3. 4 cloves garlic, minced
4. 2 cups milk (whole for creaminess)
5. 1 cup water (or broth for extra flavor)
6. 3/4 cup grated Parmesan cheese
7. 1 teaspoon Italian seasoning
8. 1/2 teaspoon salt
9. 1/4 teaspoon black pepper
10. 2 tablespoons cream cheese (optional, for ultra silkiness)
11. Fresh parsley, chopped for garnish

Scales to four hearty servings. Swap spaghetti for any long pasta if needed.

How to Make Easy Creamy Garlic Pasta

Melt that butter in your largest skillet over medium heat. Toss in the garlic right away—watch it sizzle and perfume the air, about 1 minute. Don’t let it brown, or it’ll turn bitter.

Dump in the broken pasta, milk, water, Italian seasoning, salt, and pepper. Give it a good stir so nothing clumps. Crank to a boil, then drop to simmer. Stir every couple minutes as the liquid thickens into sauce magic. Takes 10-12 minutes tops the pasta drinks up the garlicky goodness.

1. Once al dente and saucy, off the heat. Stir in Parmesan and cream cheese until melted smooth.
2. Taste adjust salt if your cheese was shy. Garnish with parsley for a fresh pop.

Scoop into bowls. Steam rises, cheese pulls. Dinner done in 20.

Pro Tips for Perfect Results

Low and slow on the simmer prevents scorching. Fresh garlic trumps jarred every time—that punchy bite shines. Grate your own Parmesan; pre-shredded has anti-caking junk that fights melting.

• Milk: Half-and-half for richer, or plant-based.
• Pasta: Gluten-free works, adjust water.
• Parmesan: Pecorino or nutritional yeast for vegan.
• Butter: Olive oil keeps it light.

• Sauce too thick? Splash milk, reheat gently.
• Pasta sticking? More stirs, lower heat.
• Not creamy? Cheese wasn’t fresh—won’t emulsify.
• Too bland? Fresh garlic boost next round.

• Milk: Half-and-half for richer, or plant-based.
• Pasta: Gluten-free works, adjust water.
• Parmesan: Pecorino or nutritional yeast for vegan.
• Butter: Olive oil keeps it light.

Storage and Serving Suggestions

Fridge in airtight container up to 3 days. Reheat stovetop with milk splash—microwave dries it out. Pairs as sides for pasta with grilled chicken or fish. Or solo with garlic bread and salad for easy creamy garlic pasta night.

FAQs

Can I make this ahead? Best fresh, but holds reheated well.

Gluten-free? Yes, sub pasta and check seasoning.

Vegan version? Plant milk, vegan cheese, oil instead butter.

Double garlic? Always—life’s too short for mild.

Kids love it? Mine devour; mild garlic wins them over.

Freeze ok? Sauce may separate; better fresh or fridge.

• Spicy: Red pepper flakes with garlic.
• One pot creamy garlic butter pasta: Extra butter swirl.
• No meat pasta recipes: Double mushrooms or broccoli.
• One pot creamy garlic noodles: Swap for fettuccine.

• Sauce too thick? Splash milk, reheat gently.
• Pasta sticking? More stirs, lower heat.
• Not creamy? Cheese wasn’t fresh—won’t emulsify.
• Too bland? Fresh garlic boost next round.

Ingredient Substitutions

• Milk: Half-and-half for richer, or plant-based.
• Pasta: Gluten-free works, adjust water.
• Parmesan: Pecorino or nutritional yeast for vegan.
• Butter: Olive oil keeps it light.

Storage and Serving Suggestions

Fridge in airtight container up to 3 days. Reheat stovetop with milk splash—microwave dries it out. Pairs as sides for pasta with grilled chicken or fish. Or solo with garlic bread and salad for easy creamy garlic pasta night.

FAQs

Can I make this ahead? Best fresh, but holds reheated well.

Gluten-free? Yes, sub pasta and check seasoning.

Vegan version? Plant milk, vegan cheese, oil instead butter.

Double garlic? Always—life’s too short for mild.

Kids love it? Mine devour; mild garlic wins them over.

Freeze ok? Sauce may separate; better fresh or fridge.

• Use a wide pan for even cooking.
• Thin pasta like angel hair shaves minutes.
• Hot milk speeds things up.
• Stir vigorously at the end for glossy sauce.

• Spicy: Red pepper flakes with garlic.
• One pot creamy garlic butter pasta: Extra butter swirl.
• No meat pasta recipes: Double mushrooms or broccoli.
• One pot creamy garlic noodles: Swap for fettuccine.

Troubleshooting Common Issues

• Sauce too thick? Splash milk, reheat gently.
• Pasta sticking? More stirs, lower heat.
• Not creamy? Cheese wasn’t fresh—won’t emulsify.
• Too bland? Fresh garlic boost next round.

Ingredient Substitutions

• Milk: Half-and-half for richer, or plant-based.
• Pasta: Gluten-free works, adjust water.
• Parmesan: Pecorino or nutritional yeast for vegan.
• Butter: Olive oil keeps it light.

Storage and Serving Suggestions

Fridge in airtight container up to 3 days. Reheat stovetop with milk splash—microwave dries it out. Pairs as sides for pasta with grilled chicken or fish. Or solo with garlic bread and salad for easy creamy garlic pasta night.

FAQs

Can I make this ahead? Best fresh, but holds reheated well.

Gluten-free? Yes, sub pasta and check seasoning.

Vegan version? Plant milk, vegan cheese, oil instead butter.

Double garlic? Always—life’s too short for mild.

Kids love it? Mine devour; mild garlic wins them over.

Freeze ok? Sauce may separate; better fresh or fridge.

• Milk: Half-and-half for richer, or plant-based.
• Pasta: Gluten-free works, adjust water.
• Parmesan: Pecorino or nutritional yeast for vegan.
• Butter: Olive oil keeps it light.

Storage and Serving Suggestions

Fridge in airtight container up to 3 days. Reheat stovetop with milk splash—microwave dries it out. Pairs as sides for pasta with grilled chicken or fish. Or solo with garlic bread and salad for easy creamy garlic pasta night.

FAQs

Can I make this ahead? Best fresh, but holds reheated well.

Gluten-free? Yes, sub pasta and check seasoning.

Vegan version? Plant milk, vegan cheese, oil instead butter.

Double garlic? Always—life’s too short for mild.

Kids love it? Mine devour; mild garlic wins them over.

Freeze ok? Sauce may separate; better fresh or fridge.

• Use a wide pan for even cooking.
• Thin pasta like angel hair shaves minutes.
• Hot milk speeds things up.
• Stir vigorously at the end for glossy sauce.

• Spicy: Red pepper flakes with garlic.
• One pot creamy garlic butter pasta: Extra butter swirl.
• No meat pasta recipes: Double mushrooms or broccoli.
• One pot creamy garlic noodles: Swap for fettuccine.

Troubleshooting Common Issues

• Sauce too thick? Splash milk, reheat gently.
• Pasta sticking? More stirs, lower heat.
• Not creamy? Cheese wasn’t fresh—won’t emulsify.
• Too bland? Fresh garlic boost next round.

Ingredient Substitutions

• Milk: Half-and-half for richer, or plant-based.
• Pasta: Gluten-free works, adjust water.
• Parmesan: Pecorino or nutritional yeast for vegan.
• Butter: Olive oil keeps it light.

Storage and Serving Suggestions

Fridge in airtight container up to 3 days. Reheat stovetop with milk splash—microwave dries it out. Pairs as sides for pasta with grilled chicken or fish. Or solo with garlic bread and salad for easy creamy garlic pasta night.

FAQs

Can I make this ahead? Best fresh, but holds reheated well.

Gluten-free? Yes, sub pasta and check seasoning.

Vegan version? Plant milk, vegan cheese, oil instead butter.

Double garlic? Always—life’s too short for mild.

Kids love it? Mine devour; mild garlic wins them over.

Freeze ok? Sauce may separate; better fresh or fridge.

• Sauce too thick? Splash milk, reheat gently.
• Pasta sticking? More stirs, lower heat.
• Not creamy? Cheese wasn’t fresh—won’t emulsify.
• Too bland? Fresh garlic boost next round.

• Milk: Half-and-half for richer, or plant-based.
• Pasta: Gluten-free works, adjust water.
• Parmesan: Pecorino or nutritional yeast for vegan.
• Butter: Olive oil keeps it light.

Storage and Serving Suggestions

Fridge in airtight container up to 3 days. Reheat stovetop with milk splash—microwave dries it out. Pairs as sides for pasta with grilled chicken or fish. Or solo with garlic bread and salad for easy creamy garlic pasta night.

FAQs

Can I make this ahead? Best fresh, but holds reheated well.

Gluten-free? Yes, sub pasta and check seasoning.

Vegan version? Plant milk, vegan cheese, oil instead butter.

Double garlic? Always—life’s too short for mild.

Kids love it? Mine devour; mild garlic wins them over.

Freeze ok? Sauce may separate; better fresh or fridge.

• Spicy: Red pepper flakes with garlic.
• One pot creamy garlic butter pasta: Extra butter swirl.
• No meat pasta recipes: Double mushrooms or broccoli.
• One pot creamy garlic noodles: Swap for fettuccine.

• Sauce too thick? Splash milk, reheat gently.
• Pasta sticking? More stirs, lower heat.
• Not creamy? Cheese wasn’t fresh—won’t emulsify.
• Too bland? Fresh garlic boost next round.

Ingredient Substitutions

• Milk: Half-and-half for richer, or plant-based.
• Pasta: Gluten-free works, adjust water.
• Parmesan: Pecorino or nutritional yeast for vegan.
• Butter: Olive oil keeps it light.

Storage and Serving Suggestions

Fridge in airtight container up to 3 days. Reheat stovetop with milk splash—microwave dries it out. Pairs as sides for pasta with grilled chicken or fish. Or solo with garlic bread and salad for easy creamy garlic pasta night.

FAQs

Can I make this ahead? Best fresh, but holds reheated well.

Gluten-free? Yes, sub pasta and check seasoning.

Vegan version? Plant milk, vegan cheese, oil instead butter.

Double garlic? Always—life’s too short for mild.

Kids love it? Mine devour; mild garlic wins them over.

Freeze ok? Sauce may separate; better fresh or fridge.

• Use a wide pan for even cooking.
• Thin pasta like angel hair shaves minutes.
• Hot milk speeds things up.
• Stir vigorously at the end for glossy sauce.

• Spicy: Red pepper flakes with garlic.
• One pot creamy garlic butter pasta: Extra butter swirl.
• No meat pasta recipes: Double mushrooms or broccoli.
• One pot creamy garlic noodles: Swap for fettuccine.

Troubleshooting Common Issues

• Sauce too thick? Splash milk, reheat gently.
• Pasta sticking? More stirs, lower heat.
• Not creamy? Cheese wasn’t fresh—won’t emulsify.
• Too bland? Fresh garlic boost next round.

Ingredient Substitutions

• Milk: Half-and-half for richer, or plant-based.
• Pasta: Gluten-free works, adjust water.
• Parmesan: Pecorino or nutritional yeast for vegan.
• Butter: Olive oil keeps it light.

Storage and Serving Suggestions

Fridge in airtight container up to 3 days. Reheat stovetop with milk splash—microwave dries it out. Pairs as sides for pasta with grilled chicken or fish. Or solo with garlic bread and salad for easy creamy garlic pasta night.

FAQs

Can I make this ahead? Best fresh, but holds reheated well.

Gluten-free? Yes, sub pasta and check seasoning.

Vegan version? Plant milk, vegan cheese, oil instead butter.

Double garlic? Always—life’s too short for mild.

Kids love it? Mine devour; mild garlic wins them over.

Freeze ok? Sauce may separate; better fresh or fridge.

Last week, I stared into my fridge after a long day, wondering what magic I could whip up without a sink full of dishes. That’s when this one pot creamy garlic pasta saved the evening. The aroma of garlic hitting the butter had everyone hovering in the kitchen, and one bite of that silky sauce coating the noodles? Pure comfort. It’s become my go-to for those nights when easy at home meals are the only option.

Think tender spaghetti enveloped in a lush, garlicky embrace, cheesy enough to satisfy but light on effort. No draining, no extra pots—just dump, simmer, and stir. I’ve tweaked it over time, adding a pinch here or a veggie there, but the core stays foolproof. If you’re after simple garlic pasta that feels indulgent, this is it.

Family raved, plate cleaned in minutes. Even better cold from the fridge the next day, if any survives. Ready to make your own?

Ingredients for One Pot Garlic Pasta

Grab these basics most live in your pantry already.

1. 8 oz spaghetti or linguine, broken in half
2. 1 tablespoon butter
3. 4 cloves garlic, minced
4. 2 cups milk (whole for creaminess)
5. 1 cup water (or broth for extra flavor)
6. 3/4 cup grated Parmesan cheese
7. 1 teaspoon Italian seasoning
8. 1/2 teaspoon salt
9. 1/4 teaspoon black pepper
10. 2 tablespoons cream cheese (optional, for ultra silkiness)
11. Fresh parsley, chopped for garnish

Scales to four hearty servings. Swap spaghetti for any long pasta if needed.

How to Make Easy Creamy Garlic Pasta

Melt that butter in your largest skillet over medium heat. Toss in the garlic right away—watch it sizzle and perfume the air, about 1 minute. Don’t let it brown, or it’ll turn bitter.

Dump in the broken pasta, milk, water, Italian seasoning, salt, and pepper. Give it a good stir so nothing clumps. Crank to a boil, then drop to simmer. Stir every couple minutes as the liquid thickens into sauce magic. Takes 10-12 minutes tops the pasta drinks up the garlicky goodness.

1. Once al dente and saucy, off the heat. Stir in Parmesan and cream cheese until melted smooth.
2. Taste adjust salt if your cheese was shy. Garnish with parsley for a fresh pop.

Scoop into bowls. Steam rises, cheese pulls. Dinner done in 20.

Pro Tips for Perfect Results

Low and slow on the simmer prevents scorching. Fresh garlic trumps jarred every time—that punchy bite shines. Grate your own Parmesan; pre-shredded has anti-caking junk that fights melting.

• Milk: Half-and-half for richer, or plant-based.
• Pasta: Gluten-free works, adjust water.
• Parmesan: Pecorino or nutritional yeast for vegan.
• Butter: Olive oil keeps it light.

• Sauce too thick? Splash milk, reheat gently.
• Pasta sticking? More stirs, lower heat.
• Not creamy? Cheese wasn’t fresh—won’t emulsify.
• Too bland? Fresh garlic boost next round.

• Milk: Half-and-half for richer, or plant-based.
• Pasta: Gluten-free works, adjust water.
• Parmesan: Pecorino or nutritional yeast for vegan.
• Butter: Olive oil keeps it light.

Storage and Serving Suggestions

Fridge in airtight container up to 3 days. Reheat stovetop with milk splash—microwave dries it out. Pairs as sides for pasta with grilled chicken or fish. Or solo with garlic bread and salad for easy creamy garlic pasta night.

FAQs

Can I make this ahead? Best fresh, but holds reheated well.

Gluten-free? Yes, sub pasta and check seasoning.

Vegan version? Plant milk, vegan cheese, oil instead butter.

Double garlic? Always—life’s too short for mild.

Kids love it? Mine devour; mild garlic wins them over.

Freeze ok? Sauce may separate; better fresh or fridge.

• Spicy: Red pepper flakes with garlic.
• One pot creamy garlic butter pasta: Extra butter swirl.
• No meat pasta recipes: Double mushrooms or broccoli.
• One pot creamy garlic noodles: Swap for fettuccine.

• Sauce too thick? Splash milk, reheat gently.
• Pasta sticking? More stirs, lower heat.
• Not creamy? Cheese wasn’t fresh—won’t emulsify.
• Too bland? Fresh garlic boost next round.

Ingredient Substitutions

• Milk: Half-and-half for richer, or plant-based.
• Pasta: Gluten-free works, adjust water.
• Parmesan: Pecorino or nutritional yeast for vegan.
• Butter: Olive oil keeps it light.

Storage and Serving Suggestions

Fridge in airtight container up to 3 days. Reheat stovetop with milk splash—microwave dries it out. Pairs as sides for pasta with grilled chicken or fish. Or solo with garlic bread and salad for easy creamy garlic pasta night.

FAQs

Can I make this ahead? Best fresh, but holds reheated well.

Gluten-free? Yes, sub pasta and check seasoning.

Vegan version? Plant milk, vegan cheese, oil instead butter.

Double garlic? Always—life’s too short for mild.

Kids love it? Mine devour; mild garlic wins them over.

Freeze ok? Sauce may separate; better fresh or fridge.

• Use a wide pan for even cooking.
• Thin pasta like angel hair shaves minutes.
• Hot milk speeds things up.
• Stir vigorously at the end for glossy sauce.

• Spicy: Red pepper flakes with garlic.
• One pot creamy garlic butter pasta: Extra butter swirl.
• No meat pasta recipes: Double mushrooms or broccoli.
• One pot creamy garlic noodles: Swap for fettuccine.

Troubleshooting Common Issues

• Sauce too thick? Splash milk, reheat gently.
• Pasta sticking? More stirs, lower heat.
• Not creamy? Cheese wasn’t fresh—won’t emulsify.
• Too bland? Fresh garlic boost next round.

Ingredient Substitutions

• Milk: Half-and-half for richer, or plant-based.
• Pasta: Gluten-free works, adjust water.
• Parmesan: Pecorino or nutritional yeast for vegan.
• Butter: Olive oil keeps it light.

Storage and Serving Suggestions

Fridge in airtight container up to 3 days. Reheat stovetop with milk splash—microwave dries it out. Pairs as sides for pasta with grilled chicken or fish. Or solo with garlic bread and salad for easy creamy garlic pasta night.

FAQs

Can I make this ahead? Best fresh, but holds reheated well.

Gluten-free? Yes, sub pasta and check seasoning.

Vegan version? Plant milk, vegan cheese, oil instead butter.

Double garlic? Always—life’s too short for mild.

Kids love it? Mine devour; mild garlic wins them over.

Freeze ok? Sauce may separate; better fresh or fridge.

• Spicy: Red pepper flakes with garlic.
• One pot creamy garlic butter pasta: Extra butter swirl.
• No meat pasta recipes: Double mushrooms or broccoli.
• One pot creamy garlic noodles: Swap for fettuccine.

• Sauce too thick? Splash milk, reheat gently.
• Pasta sticking? More stirs, lower heat.
• Not creamy? Cheese wasn’t fresh—won’t emulsify.
• Too bland? Fresh garlic boost next round.

Ingredient Substitutions

• Milk: Half-and-half for richer, or plant-based.
• Pasta: Gluten-free works, adjust water.
• Parmesan: Pecorino or nutritional yeast for vegan.
• Butter: Olive oil keeps it light.

Storage and Serving Suggestions

Fridge in airtight container up to 3 days. Reheat stovetop with milk splash—microwave dries it out. Pairs as sides for pasta with grilled chicken or fish. Or solo with garlic bread and salad for easy creamy garlic pasta night.

FAQs

Can I make this ahead? Best fresh, but holds reheated well.

Gluten-free? Yes, sub pasta and check seasoning.

Vegan version? Plant milk, vegan cheese, oil instead butter.

Double garlic? Always—life’s too short for mild.

Kids love it? Mine devour; mild garlic wins them over.

Freeze ok? Sauce may separate; better fresh or fridge.

• Use a wide pan for even cooking.
• Thin pasta like angel hair shaves minutes.
• Hot milk speeds things up.
• Stir vigorously at the end for glossy sauce.

• Spicy: Red pepper flakes with garlic.
• One pot creamy garlic butter pasta: Extra butter swirl.
• No meat pasta recipes: Double mushrooms or broccoli.
• One pot creamy garlic noodles: Swap for fettuccine.

Troubleshooting Common Issues

• Sauce too thick? Splash milk, reheat gently.
• Pasta sticking? More stirs, lower heat.
• Not creamy? Cheese wasn’t fresh—won’t emulsify.
• Too bland? Fresh garlic boost next round.

Ingredient Substitutions

• Milk: Half-and-half for richer, or plant-based.
• Pasta: Gluten-free works, adjust water.
• Parmesan: Pecorino or nutritional yeast for vegan.
• Butter: Olive oil keeps it light.

Storage and Serving Suggestions

Fridge in airtight container up to 3 days. Reheat stovetop with milk splash—microwave dries it out. Pairs as sides for pasta with grilled chicken or fish. Or solo with garlic bread and salad for easy creamy garlic pasta night.

FAQs

Can I make this ahead? Best fresh, but holds reheated well.

Gluten-free? Yes, sub pasta and check seasoning.

Vegan version? Plant milk, vegan cheese, oil instead butter.

Double garlic? Always—life’s too short for mild.

Kids love it? Mine devour; mild garlic wins them over.

Freeze ok? Sauce may separate; better fresh or fridge.

• Sauce too thick? Splash milk, reheat gently.
• Pasta sticking? More stirs, lower heat.
• Not creamy? Cheese wasn’t fresh—won’t emulsify.
• Too bland? Fresh garlic boost next round.

• Milk: Half-and-half for richer, or plant-based.
• Pasta: Gluten-free works, adjust water.
• Parmesan: Pecorino or nutritional yeast for vegan.
• Butter: Olive oil keeps it light.

Storage and Serving Suggestions

Fridge in airtight container up to 3 days. Reheat stovetop with milk splash—microwave dries it out. Pairs as sides for pasta with grilled chicken or fish. Or solo with garlic bread and salad for easy creamy garlic pasta night.

FAQs

Can I make this ahead? Best fresh, but holds reheated well.

Gluten-free? Yes, sub pasta and check seasoning.

Vegan version? Plant milk, vegan cheese, oil instead butter.

Double garlic? Always—life’s too short for mild.

Kids love it? Mine devour; mild garlic wins them over.

Freeze ok? Sauce may separate; better fresh or fridge.

• Spicy: Red pepper flakes with garlic.
• One pot creamy garlic butter pasta: Extra butter swirl.
• No meat pasta recipes: Double mushrooms or broccoli.
• One pot creamy garlic noodles: Swap for fettuccine.

• Sauce too thick? Splash milk, reheat gently.
• Pasta sticking? More stirs, lower heat.
• Not creamy? Cheese wasn’t fresh—won’t emulsify.
• Too bland? Fresh garlic boost next round.

Ingredient Substitutions

• Milk: Half-and-half for richer, or plant-based.
• Pasta: Gluten-free works, adjust water.
• Parmesan: Pecorino or nutritional yeast for vegan.
• Butter: Olive oil keeps it light.

Storage and Serving Suggestions

Fridge in airtight container up to 3 days. Reheat stovetop with milk splash—microwave dries it out. Pairs as sides for pasta with grilled chicken or fish. Or solo with garlic bread and salad for easy creamy garlic pasta night.

FAQs

Can I make this ahead? Best fresh, but holds reheated well.

Gluten-free? Yes, sub pasta and check seasoning.

Vegan version? Plant milk, vegan cheese, oil instead butter.

Double garlic? Always—life’s too short for mild.

Kids love it? Mine devour; mild garlic wins them over.

Freeze ok? Sauce may separate; better fresh or fridge.

• Use a wide pan for even cooking.
• Thin pasta like angel hair shaves minutes.
• Hot milk speeds things up.
• Stir vigorously at the end for glossy sauce.

• Spicy: Red pepper flakes with garlic.
• One pot creamy garlic butter pasta: Extra butter swirl.
• No meat pasta recipes: Double mushrooms or broccoli.
• One pot creamy garlic noodles: Swap for fettuccine.

Troubleshooting Common Issues

• Sauce too thick? Splash milk, reheat gently.
• Pasta sticking? More stirs, lower heat.
• Not creamy? Cheese wasn’t fresh—won’t emulsify.
• Too bland? Fresh garlic boost next round.

Ingredient Substitutions

• Milk: Half-and-half for richer, or plant-based.
• Pasta: Gluten-free works, adjust water.
• Parmesan: Pecorino or nutritional yeast for vegan.
• Butter: Olive oil keeps it light.

Storage and Serving Suggestions

Fridge in airtight container up to 3 days. Reheat stovetop with milk splash—microwave dries it out. Pairs as sides for pasta with grilled chicken or fish. Or solo with garlic bread and salad for easy creamy garlic pasta night.

FAQs

Can I make this ahead? Best fresh, but holds reheated well.

Gluten-free? Yes, sub pasta and check seasoning.

Vegan version? Plant milk, vegan cheese, oil instead butter.

Double garlic? Always—life’s too short for mild.

Kids love it? Mine devour; mild garlic wins them over.

Freeze ok? Sauce may separate; better fresh or fridge.

Last week, I stared into my fridge after a long day, wondering what magic I could whip up without a sink full of dishes. That’s when this one pot creamy garlic pasta saved the evening. The aroma of garlic hitting the butter had everyone hovering in the kitchen, and one bite of that silky sauce coating the noodles? Pure comfort. It’s become my go-to for those nights when easy at home meals are the only option.

Think tender spaghetti enveloped in a lush, garlicky embrace, cheesy enough to satisfy but light on effort. No draining, no extra pots—just dump, simmer, and stir. I’ve tweaked it over time, adding a pinch here or a veggie there, but the core stays foolproof. If you’re after simple garlic pasta that feels indulgent, this is it.

Family raved, plate cleaned in minutes. Even better cold from the fridge the next day, if any survives. Ready to make your own?

Ingredients for One Pot Garlic Pasta

Grab these basics most live in your pantry already.

1. 8 oz spaghetti or linguine, broken in half
2. 1 tablespoon butter
3. 4 cloves garlic, minced
4. 2 cups milk (whole for creaminess)
5. 1 cup water (or broth for extra flavor)
6. 3/4 cup grated Parmesan cheese
7. 1 teaspoon Italian seasoning
8. 1/2 teaspoon salt
9. 1/4 teaspoon black pepper
10. 2 tablespoons cream cheese (optional, for ultra silkiness)
11. Fresh parsley, chopped for garnish

Scales to four hearty servings. Swap spaghetti for any long pasta if needed.

How to Make Easy Creamy Garlic Pasta

Melt that butter in your largest skillet over medium heat. Toss in the garlic right away—watch it sizzle and perfume the air, about 1 minute. Don’t let it brown, or it’ll turn bitter.

Dump in the broken pasta, milk, water, Italian seasoning, salt, and pepper. Give it a good stir so nothing clumps. Crank to a boil, then drop to simmer. Stir every couple minutes as the liquid thickens into sauce magic. Takes 10-12 minutes tops the pasta drinks up the garlicky goodness.

1. Once al dente and saucy, off the heat. Stir in Parmesan and cream cheese until melted smooth.
2. Taste adjust salt if your cheese was shy. Garnish with parsley for a fresh pop.

Scoop into bowls. Steam rises, cheese pulls. Dinner done in 20.

Pro Tips for Perfect Results

Low and slow on the simmer prevents scorching. Fresh garlic trumps jarred every time—that punchy bite shines. Grate your own Parmesan; pre-shredded has anti-caking junk that fights melting.

• Milk: Half-and-half for richer, or plant-based.
• Pasta: Gluten-free works, adjust water.
• Parmesan: Pecorino or nutritional yeast for vegan.
• Butter: Olive oil keeps it light.

• Sauce too thick? Splash milk, reheat gently.
• Pasta sticking? More stirs, lower heat.
• Not creamy? Cheese wasn’t fresh—won’t emulsify.
• Too bland? Fresh garlic boost next round.

• Milk: Half-and-half for richer, or plant-based.
• Pasta: Gluten-free works, adjust water.
• Parmesan: Pecorino or nutritional yeast for vegan.
• Butter: Olive oil keeps it light.

Storage and Serving Suggestions

Fridge in airtight container up to 3 days. Reheat stovetop with milk splash—microwave dries it out. Pairs as sides for pasta with grilled chicken or fish. Or solo with garlic bread and salad for easy creamy garlic pasta night.

FAQs

Can I make this ahead? Best fresh, but holds reheated well.

Gluten-free? Yes, sub pasta and check seasoning.

Vegan version? Plant milk, vegan cheese, oil instead butter.

Double garlic? Always—life’s too short for mild.

Kids love it? Mine devour; mild garlic wins them over.

Freeze ok? Sauce may separate; better fresh or fridge.

• Spicy: Red pepper flakes with garlic.
• One pot creamy garlic butter pasta: Extra butter swirl.
• No meat pasta recipes: Double mushrooms or broccoli.
• One pot creamy garlic noodles: Swap for fettuccine.

• Sauce too thick? Splash milk, reheat gently.
• Pasta sticking? More stirs, lower heat.
• Not creamy? Cheese wasn’t fresh—won’t emulsify.
• Too bland? Fresh garlic boost next round.

Ingredient Substitutions

• Milk: Half-and-half for richer, or plant-based.
• Pasta: Gluten-free works, adjust water.
• Parmesan: Pecorino or nutritional yeast for vegan.
• Butter: Olive oil keeps it light.

Storage and Serving Suggestions

Fridge in airtight container up to 3 days. Reheat stovetop with milk splash—microwave dries it out. Pairs as sides for pasta with grilled chicken or fish. Or solo with garlic bread and salad for easy creamy garlic pasta night.

FAQs

Can I make this ahead? Best fresh, but holds reheated well.

Gluten-free? Yes, sub pasta and check seasoning.

Vegan version? Plant milk, vegan cheese, oil instead butter.

Double garlic? Always—life’s too short for mild.

Kids love it? Mine devour; mild garlic wins them over.

Freeze ok? Sauce may separate; better fresh or fridge.

• Use a wide pan for even cooking.
• Thin pasta like angel hair shaves minutes.
• Hot milk speeds things up.
• Stir vigorously at the end for glossy sauce.

• Spicy: Red pepper flakes with garlic.
• One pot creamy garlic butter pasta: Extra butter swirl.
• No meat pasta recipes: Double mushrooms or broccoli.
• One pot creamy garlic noodles: Swap for fettuccine.

Troubleshooting Common Issues

• Sauce too thick? Splash milk, reheat gently.
• Pasta sticking? More stirs, lower heat.
• Not creamy? Cheese wasn’t fresh—won’t emulsify.
• Too bland? Fresh garlic boost next round.

Ingredient Substitutions

• Milk: Half-and-half for richer, or plant-based.
• Pasta: Gluten-free works, adjust water.
• Parmesan: Pecorino or nutritional yeast for vegan.
• Butter: Olive oil keeps it light.

Storage and Serving Suggestions

Fridge in airtight container up to 3 days. Reheat stovetop with milk splash—microwave dries it out. Pairs as sides for pasta with grilled chicken or fish. Or solo with garlic bread and salad for easy creamy garlic pasta night.

FAQs

Can I make this ahead? Best fresh, but holds reheated well.

Gluten-free? Yes, sub pasta and check seasoning.

Vegan version? Plant milk, vegan cheese, oil instead butter.

Double garlic? Always—life’s too short for mild.

Kids love it? Mine devour; mild garlic wins them over.

Freeze ok? Sauce may separate; better fresh or fridge.

• Use a wide pan for even cooking.
• Thin pasta like angel hair shaves minutes.
• Hot milk speeds things up.
• Stir vigorously at the end for glossy sauce.

• Spicy: Red pepper flakes with garlic.
• One pot creamy garlic butter pasta: Extra butter swirl.
• No meat pasta recipes: Double mushrooms or broccoli.
• One pot creamy garlic noodles: Swap for fettuccine.

Troubleshooting Common Issues

• Sauce too thick? Splash milk, reheat gently.
• Pasta sticking? More stirs, lower heat.
• Not creamy? Cheese wasn’t fresh—won’t emulsify.
• Too bland? Fresh garlic boost next round.

Ingredient Substitutions

• Milk: Half-and-half for richer, or plant-based.
• Pasta: Gluten-free works, adjust water.
• Parmesan: Pecorino or nutritional yeast for vegan.
• Butter: Olive oil keeps it light.

Storage and Serving Suggestions

Fridge in airtight container up to 3 days. Reheat stovetop with milk splash—microwave dries it out. Pairs as sides for pasta with grilled chicken or fish. Or solo with garlic bread and salad for easy creamy garlic pasta night.

FAQs

Can I make this ahead? Best fresh, but holds reheated well.

Gluten-free? Yes, sub pasta and check seasoning.

Vegan version? Plant milk, vegan cheese, oil instead butter.

Double garlic? Always—life’s too short for mild.

Kids love it? Mine devour; mild garlic wins them over.

Freeze ok? Sauce may separate; better fresh or fridge.

• Spicy: Red pepper flakes with garlic.
• One pot creamy garlic butter pasta: Extra butter swirl.
• No meat pasta recipes: Double mushrooms or broccoli.
• One pot creamy garlic noodles: Swap for fettuccine.

• Sauce too thick? Splash milk, reheat gently.
• Pasta sticking? More stirs, lower heat.
• Not creamy? Cheese wasn’t fresh—won’t emulsify.
• Too bland? Fresh garlic boost next round.

Ingredient Substitutions

• Milk: Half-and-half for richer, or plant-based.
• Pasta: Gluten-free works, adjust water.
• Parmesan: Pecorino or nutritional yeast for vegan.
• Butter: Olive oil keeps it light.

Storage and Serving Suggestions

Fridge in airtight container up to 3 days. Reheat stovetop with milk splash—microwave dries it out. Pairs as sides for pasta with grilled chicken or fish. Or solo with garlic bread and salad for easy creamy garlic pasta night.

FAQs

Can I make this ahead? Best fresh, but holds reheated well.

Gluten-free? Yes, sub pasta and check seasoning.

Vegan version? Plant milk, vegan cheese, oil instead butter.

Double garlic? Always—life’s too short for mild.

Kids love it? Mine devour; mild garlic wins them over.

Freeze ok? Sauce may separate; better fresh or fridge.

• Use a wide pan for even cooking.
• Thin pasta like angel hair shaves minutes.
• Hot milk speeds things up.
• Stir vigorously at the end for glossy sauce.

• Spicy: Red pepper flakes with garlic.
• One pot creamy garlic butter pasta: Extra butter swirl.
• No meat pasta recipes: Double mushrooms or broccoli.
• One pot creamy garlic noodles: Swap for fettuccine.

Troubleshooting Common Issues

• Sauce too thick? Splash milk, reheat gently.
• Pasta sticking? More stirs, lower heat.
• Not creamy? Cheese wasn’t fresh—won’t emulsify.
• Too bland? Fresh garlic boost next round.

Ingredient Substitutions

• Milk: Half-and-half for richer, or plant-based.
• Pasta: Gluten-free works, adjust water.
• Parmesan: Pecorino or nutritional yeast for vegan.
• Butter: Olive oil keeps it light.

Storage and Serving Suggestions

Fridge in airtight container up to 3 days. Reheat stovetop with milk splash—microwave dries it out. Pairs as sides for pasta with grilled chicken or fish. Or solo with garlic bread and salad for easy creamy garlic pasta night.

FAQs

Can I make this ahead? Best fresh, but holds reheated well.

Gluten-free? Yes, sub pasta and check seasoning.

Vegan version? Plant milk, vegan cheese, oil instead butter.

Double garlic? Always—life’s too short for mild.

Kids love it? Mine devour; mild garlic wins them over.

Freeze ok? Sauce may separate; better fresh or fridge.

• Sauce too thick? Splash milk, reheat gently.
• Pasta sticking? More stirs, lower heat.
• Not creamy? Cheese wasn’t fresh—won’t emulsify.
• Too bland? Fresh garlic boost next round.

• Milk: Half-and-half for richer, or plant-based.
• Pasta: Gluten-free works, adjust water.
• Parmesan: Pecorino or nutritional yeast for vegan.
• Butter: Olive oil keeps it light.

Storage and Serving Suggestions

Fridge in airtight container up to 3 days. Reheat stovetop with milk splash—microwave dries it out. Pairs as sides for pasta with grilled chicken or fish. Or solo with garlic bread and salad for easy creamy garlic pasta night.

FAQs

Can I make this ahead? Best fresh, but holds reheated well.

Gluten-free? Yes, sub pasta and check seasoning.

Vegan version? Plant milk, vegan cheese, oil instead butter.

Double garlic? Always—life’s too short for mild.

Kids love it? Mine devour; mild garlic wins them over.

Freeze ok? Sauce may separate; better fresh or fridge.

• Spicy: Red pepper flakes with garlic.
• One pot creamy garlic butter pasta: Extra butter swirl.
• No meat pasta recipes: Double mushrooms or broccoli.
• One pot creamy garlic noodles: Swap for fettuccine.

• Sauce too thick? Splash milk, reheat gently.
• Pasta sticking? More stirs, lower heat.
• Not creamy? Cheese wasn’t fresh—won’t emulsify.
• Too bland? Fresh garlic boost next round.

Ingredient Substitutions

• Milk: Half-and-half for richer, or plant-based.
• Pasta: Gluten-free works, adjust water.
• Parmesan: Pecorino or nutritional yeast for vegan.
• Butter: Olive oil keeps it light.

Storage and Serving Suggestions

Fridge in airtight container up to 3 days. Reheat stovetop with milk splash—microwave dries it out. Pairs as sides for pasta with grilled chicken or fish. Or solo with garlic bread and salad for easy creamy garlic pasta night.

FAQs

Can I make this ahead? Best fresh, but holds reheated well.

Gluten-free? Yes, sub pasta and check seasoning.

Vegan version? Plant milk, vegan cheese, oil instead butter.

Double garlic? Always—life’s too short for mild.

Kids love it? Mine devour; mild garlic wins them over.

Freeze ok? Sauce may separate; better fresh or fridge.

• Use a wide pan for even cooking.
• Thin pasta like angel hair shaves minutes.
• Hot milk speeds things up.
• Stir vigorously at the end for glossy sauce.

• Spicy: Red pepper flakes with garlic.
• One pot creamy garlic butter pasta: Extra butter swirl.
• No meat pasta recipes: Double mushrooms or broccoli.
• One pot creamy garlic noodles: Swap for fettuccine.

Troubleshooting Common Issues

• Sauce too thick? Splash milk, reheat gently.
• Pasta sticking? More stirs, lower heat.
• Not creamy? Cheese wasn’t fresh—won’t emulsify.
• Too bland? Fresh garlic boost next round.

Ingredient Substitutions

• Milk: Half-and-half for richer, or plant-based.
• Pasta: Gluten-free works, adjust water.
• Parmesan: Pecorino or nutritional yeast for vegan.
• Butter: Olive oil keeps it light.

Storage and Serving Suggestions

Fridge in airtight container up to 3 days. Reheat stovetop with milk splash—microwave dries it out. Pairs as sides for pasta with grilled chicken or fish. Or solo with garlic bread and salad for easy creamy garlic pasta night.

FAQs

Can I make this ahead? Best fresh, but holds reheated well.

Gluten-free? Yes, sub pasta and check seasoning.

Vegan version? Plant milk, vegan cheese, oil instead butter.

Double garlic? Always—life’s too short for mild.

Kids love it? Mine devour; mild garlic wins them over.

Freeze ok? Sauce may separate; better fresh or fridge.

Last week, I stared into my fridge after a long day, wondering what magic I could whip up without a sink full of dishes. That’s when this one pot creamy garlic pasta saved the evening. The aroma of garlic hitting the butter had everyone hovering in the kitchen, and one bite of that silky sauce coating the noodles? Pure comfort. It’s become my go-to for those nights when easy at home meals are the only option.

Think tender spaghetti enveloped in a lush, garlicky embrace, cheesy enough to satisfy but light on effort. No draining, no extra pots—just dump, simmer, and stir. I’ve tweaked it over time, adding a pinch here or a veggie there, but the core stays foolproof. If you’re after simple garlic pasta that feels indulgent, this is it.

Family raved, plate cleaned in minutes. Even better cold from the fridge the next day, if any survives. Ready to make your own?

Ingredients for One Pot Garlic Pasta

Grab these basics most live in your pantry already.

1. 8 oz spaghetti or linguine, broken in half
2. 1 tablespoon butter
3. 4 cloves garlic, minced
4. 2 cups milk (whole for creaminess)
5. 1 cup water (or broth for extra flavor)
6. 3/4 cup grated Parmesan cheese
7. 1 teaspoon Italian seasoning
8. 1/2 teaspoon salt
9. 1/4 teaspoon black pepper
10. 2 tablespoons cream cheese (optional, for ultra silkiness)
11. Fresh parsley, chopped for garnish

Scales to four hearty servings. Swap spaghetti for any long pasta if needed.

How to Make Easy Creamy Garlic Pasta

Melt that butter in your largest skillet over medium heat. Toss in the garlic right away—watch it sizzle and perfume the air, about 1 minute. Don’t let it brown, or it’ll turn bitter.

Dump in the broken pasta, milk, water, Italian seasoning, salt, and pepper. Give it a good stir so nothing clumps. Crank to a boil, then drop to simmer. Stir every couple minutes as the liquid thickens into sauce magic. Takes 10-12 minutes tops the pasta drinks up the garlicky goodness.

1. Once al dente and saucy, off the heat. Stir in Parmesan and cream cheese until melted smooth.
2. Taste adjust salt if your cheese was shy. Garnish with parsley for a fresh pop.

Scoop into bowls. Steam rises, cheese pulls. Dinner done in 20.

Pro Tips for Perfect Results

Low and slow on the simmer prevents scorching. Fresh garlic trumps jarred every time—that punchy bite shines. Grate your own Parmesan; pre-shredded has anti-caking junk that fights melting.

• Milk: Half-and-half for richer, or plant-based.
• Pasta: Gluten-free works, adjust water.
• Parmesan: Pecorino or nutritional yeast for vegan.
• Butter: Olive oil keeps it light.

• Sauce too thick? Splash milk, reheat gently.
• Pasta sticking? More stirs, lower heat.
• Not creamy? Cheese wasn’t fresh—won’t emulsify.
• Too bland? Fresh garlic boost next round.

• Milk: Half-and-half for richer, or plant-based.
• Pasta: Gluten-free works, adjust water.
• Parmesan: Pecorino or nutritional yeast for vegan.
• Butter: Olive oil keeps it light.

Storage and Serving Suggestions

Fridge in airtight container up to 3 days. Reheat stovetop with milk splash—microwave dries it out. Pairs as sides for pasta with grilled chicken or fish. Or solo with garlic bread and salad for easy creamy garlic pasta night.

FAQs

Can I make this ahead? Best fresh, but holds reheated well.

Gluten-free? Yes, sub pasta and check seasoning.

Vegan version? Plant milk, vegan cheese, oil instead butter.

Double garlic? Always—life’s too short for mild.

Kids love it? Mine devour; mild garlic wins them over.

Freeze ok? Sauce may separate; better fresh or fridge.

• Spicy: Red pepper flakes with garlic.
• One pot creamy garlic butter pasta: Extra butter swirl.
• No meat pasta recipes: Double mushrooms or broccoli.
• One pot creamy garlic noodles: Swap for fettuccine.

• Sauce too thick? Splash milk, reheat gently.
• Pasta sticking? More stirs, lower heat.
• Not creamy? Cheese wasn’t fresh—won’t emulsify.
• Too bland? Fresh garlic boost next round.

Ingredient Substitutions

• Milk: Half-and-half for richer, or plant-based.
• Pasta: Gluten-free works, adjust water.
• Parmesan: Pecorino or nutritional yeast for vegan.
• Butter: Olive oil keeps it light.

Storage and Serving Suggestions

Fridge in airtight container up to 3 days. Reheat stovetop with milk splash—microwave dries it out. Pairs as sides for pasta with grilled chicken or fish. Or solo with garlic bread and salad for easy creamy garlic pasta night.

FAQs

Can I make this ahead? Best fresh, but holds reheated well.

Gluten-free? Yes, sub pasta and check seasoning.

Vegan version? Plant milk, vegan cheese, oil instead butter.

Double garlic? Always—life’s too short for mild.

Kids love it? Mine devour; mild garlic wins them over.

Freeze ok? Sauce may separate; better fresh or fridge.

• Use a wide pan for even cooking.
• Thin pasta like angel hair shaves minutes.
• Hot milk speeds things up.
• Stir vigorously at the end for glossy sauce.

• Spicy: Red pepper flakes with garlic.
• One pot creamy garlic butter pasta: Extra butter swirl.
• No meat pasta recipes: Double mushrooms or broccoli.
• One pot creamy garlic noodles: Swap for fettuccine.

Troubleshooting Common Issues

• Sauce too thick? Splash milk, reheat gently.
• Pasta sticking? More stirs, lower heat.
• Not creamy? Cheese wasn’t fresh—won’t emulsify.
• Too bland? Fresh garlic boost next round.

Ingredient Substitutions

• Milk: Half-and-half for richer, or plant-based.
• Pasta: Gluten-free works, adjust water.
• Parmesan: Pecorino or nutritional yeast for vegan.
• Butter: Olive oil keeps it light.

Storage and Serving Suggestions

Fridge in airtight container up to 3 days. Reheat stovetop with milk splash—microwave dries it out. Pairs as sides for pasta with grilled chicken or fish. Or solo with garlic bread and salad for easy creamy garlic pasta night.

FAQs

Can I make this ahead? Best fresh, but holds reheated well.

Gluten-free? Yes, sub pasta and check seasoning.

Vegan version? Plant milk, vegan cheese, oil instead butter.

Double garlic? Always—life’s too short for mild.

Kids love it? Mine devour; mild garlic wins them over.

Freeze ok? Sauce may separate; better fresh or fridge.

• Milk: Half-and-half for richer, or plant-based.
• Pasta: Gluten-free works, adjust water.
• Parmesan: Pecorino or nutritional yeast for vegan.
• Butter: Olive oil keeps it light.

Storage and Serving Suggestions

Fridge in airtight container up to 3 days. Reheat stovetop with milk splash—microwave dries it out. Pairs as sides for pasta with grilled chicken or fish. Or solo with garlic bread and salad for easy creamy garlic pasta night.

FAQs

Can I make this ahead? Best fresh, but holds reheated well.

Gluten-free? Yes, sub pasta and check seasoning.

Vegan version? Plant milk, vegan cheese, oil instead butter.

Double garlic? Always—life’s too short for mild.

Kids love it? Mine devour; mild garlic wins them over.

Freeze ok? Sauce may separate; better fresh or fridge.

• Use a wide pan for even cooking.
• Thin pasta like angel hair shaves minutes.
• Hot milk speeds things up.
• Stir vigorously at the end for glossy sauce.

• Spicy: Red pepper flakes with garlic.
• One pot creamy garlic butter pasta: Extra butter swirl.
• No meat pasta recipes: Double mushrooms or broccoli.
• One pot creamy garlic noodles: Swap for fettuccine.

Troubleshooting Common Issues

• Sauce too thick? Splash milk, reheat gently.
• Pasta sticking? More stirs, lower heat.
• Not creamy? Cheese wasn’t fresh—won’t emulsify.
• Too bland? Fresh garlic boost next round.

Ingredient Substitutions

• Milk: Half-and-half for richer, or plant-based.
• Pasta: Gluten-free works, adjust water.
• Parmesan: Pecorino or nutritional yeast for vegan.
• Butter: Olive oil keeps it light.

Storage and Serving Suggestions

Fridge in airtight container up to 3 days. Reheat stovetop with milk splash—microwave dries it out. Pairs as sides for pasta with grilled chicken or fish. Or solo with garlic bread and salad for easy creamy garlic pasta night.

FAQs

Can I make this ahead? Best fresh, but holds reheated well.

Gluten-free? Yes, sub pasta and check seasoning.

Vegan version? Plant milk, vegan cheese, oil instead butter.

Double garlic? Always—life’s too short for mild.

Kids love it? Mine devour; mild garlic wins them over.

Freeze ok? Sauce may separate; better fresh or fridge.

• Spicy: Red pepper flakes with garlic.
• One pot creamy garlic butter pasta: Extra butter swirl.
• No meat pasta recipes: Double mushrooms or broccoli.
• One pot creamy garlic noodles: Swap for fettuccine.

• Sauce too thick? Splash milk, reheat gently.
• Pasta sticking? More stirs, lower heat.
• Not creamy? Cheese wasn’t fresh—won’t emulsify.
• Too bland? Fresh garlic boost next round.

Ingredient Substitutions

• Milk: Half-and-half for richer, or plant-based.
• Pasta: Gluten-free works, adjust water.
• Parmesan: Pecorino or nutritional yeast for vegan.
• Butter: Olive oil keeps it light.

Storage and Serving Suggestions

Fridge in airtight container up to 3 days. Reheat stovetop with milk splash—microwave dries it out. Pairs as sides for pasta with grilled chicken or fish. Or solo with garlic bread and salad for easy creamy garlic pasta night.

FAQs

Can I make this ahead? Best fresh, but holds reheated well.

Gluten-free? Yes, sub pasta and check seasoning.

Vegan version? Plant milk, vegan cheese, oil instead butter.

Double garlic? Always—life’s too short for mild.

Kids love it? Mine devour; mild garlic wins them over.

Freeze ok? Sauce may separate; better fresh or fridge.

• Use a wide pan for even cooking.
• Thin pasta like angel hair shaves minutes.
• Hot milk speeds things up.
• Stir vigorously at the end for glossy sauce.

• Spicy: Red pepper flakes with garlic.
• One pot creamy garlic butter pasta: Extra butter swirl.
• No meat pasta recipes: Double mushrooms or broccoli.
• One pot creamy garlic noodles: Swap for fettuccine.

Troubleshooting Common Issues

• Sauce too thick? Splash milk, reheat gently.
• Pasta sticking? More stirs, lower heat.
• Not creamy? Cheese wasn’t fresh—won’t emulsify.
• Too bland? Fresh garlic boost next round.

Ingredient Substitutions

• Milk: Half-and-half for richer, or plant-based.
• Pasta: Gluten-free works, adjust water.
• Parmesan: Pecorino or nutritional yeast for vegan.
• Butter: Olive oil keeps it light.

Storage and Serving Suggestions

Fridge in airtight container up to 3 days. Reheat stovetop with milk splash—microwave dries it out. Pairs as sides for pasta with grilled chicken or fish. Or solo with garlic bread and salad for easy creamy garlic pasta night.

FAQs

Can I make this ahead? Best fresh, but holds reheated well.

Gluten-free? Yes, sub pasta and check seasoning.

Vegan version? Plant milk, vegan cheese, oil instead butter.

Double garlic? Always—life’s too short for mild.

Kids love it? Mine devour; mild garlic wins them over.

Freeze ok? Sauce may separate; better fresh or fridge.

• Sauce too thick? Splash milk, reheat gently.
• Pasta sticking? More stirs, lower heat.
• Not creamy? Cheese wasn’t fresh—won’t emulsify.
• Too bland? Fresh garlic boost next round.

• Milk: Half-and-half for richer, or plant-based.
• Pasta: Gluten-free works, adjust water.
• Parmesan: Pecorino or nutritional yeast for vegan.
• Butter: Olive oil keeps it light.

Storage and Serving Suggestions

Fridge in airtight container up to 3 days. Reheat stovetop with milk splash—microwave dries it out. Pairs as sides for pasta with grilled chicken or fish. Or solo with garlic bread and salad for easy creamy garlic pasta night.

FAQs

Can I make this ahead? Best fresh, but holds reheated well.

Gluten-free? Yes, sub pasta and check seasoning.

Vegan version? Plant milk, vegan cheese, oil instead butter.

Double garlic? Always—life’s too short for mild.

Kids love it? Mine devour; mild garlic wins them over.

Freeze ok? Sauce may separate; better fresh or fridge.

• Spicy: Red pepper flakes with garlic.
• One pot creamy garlic butter pasta: Extra butter swirl.
• No meat pasta recipes: Double mushrooms or broccoli.
• One pot creamy garlic noodles: Swap for fettuccine.

• Sauce too thick? Splash milk, reheat gently.
• Pasta sticking? More stirs, lower heat.
• Not creamy? Cheese wasn’t fresh—won’t emulsify.
• Too bland? Fresh garlic boost next round.

Ingredient Substitutions

• Milk: Half-and-half for richer, or plant-based.
• Pasta: Gluten-free works, adjust water.
• Parmesan: Pecorino or nutritional yeast for vegan.
• Butter: Olive oil keeps it light.

Storage and Serving Suggestions

Fridge in airtight container up to 3 days. Reheat stovetop with milk splash—microwave dries it out. Pairs as sides for pasta with grilled chicken or fish. Or solo with garlic bread and salad for easy creamy garlic pasta night.

FAQs

Can I make this ahead? Best fresh, but holds reheated well.

Gluten-free? Yes, sub pasta and check seasoning.

Vegan version? Plant milk, vegan cheese, oil instead butter.

Double garlic? Always—life’s too short for mild.

Kids love it? Mine devour; mild garlic wins them over.

Freeze ok? Sauce may separate; better fresh or fridge.

• Use a wide pan for even cooking.
• Thin pasta like angel hair shaves minutes.
• Hot milk speeds things up.
• Stir vigorously at the end for glossy sauce.

• Spicy: Red pepper flakes with garlic.
• One pot creamy garlic butter pasta: Extra butter swirl.
• No meat pasta recipes: Double mushrooms or broccoli.
• One pot creamy garlic noodles: Swap for fettuccine.

Troubleshooting Common Issues

• Sauce too thick? Splash milk, reheat gently.
• Pasta sticking? More stirs, lower heat.
• Not creamy? Cheese wasn’t fresh—won’t emulsify.
• Too bland? Fresh garlic boost next round.

Ingredient Substitutions

• Milk: Half-and-half for richer, or plant-based.
• Pasta: Gluten-free works, adjust water.
• Parmesan: Pecorino or nutritional yeast for vegan.
• Butter: Olive oil keeps it light.

Storage and Serving Suggestions

Fridge in airtight container up to 3 days. Reheat stovetop with milk splash—microwave dries it out. Pairs as sides for pasta with grilled chicken or fish. Or solo with garlic bread and salad for easy creamy garlic pasta night.

FAQs

Can I make this ahead? Best fresh, but holds reheated well.

Gluten-free? Yes, sub pasta and check seasoning.

Vegan version? Plant milk, vegan cheese, oil instead butter.

Double garlic? Always—life’s too short for mild.

Kids love it? Mine devour; mild garlic wins them over.

Freeze ok? Sauce may separate; better fresh or fridge.

Last week, I stared into my fridge after a long day, wondering what magic I could whip up without a sink full of dishes. That’s when this one pot creamy garlic pasta saved the evening. The aroma of garlic hitting the butter had everyone hovering in the kitchen, and one bite of that silky sauce coating the noodles? Pure comfort. It’s become my go-to for those nights when easy at home meals are the only option.

Think tender spaghetti enveloped in a lush, garlicky embrace, cheesy enough to satisfy but light on effort. No draining, no extra pots—just dump, simmer, and stir. I’ve tweaked it over time, adding a pinch here or a veggie there, but the core stays foolproof. If you’re after simple garlic pasta that feels indulgent, this is it.

Family raved, plate cleaned in minutes. Even better cold from the fridge the next day, if any survives. Ready to make your own?

Ingredients for One Pot Garlic Pasta

Grab these basics most live in your pantry already.

1. 8 oz spaghetti or linguine, broken in half
2. 1 tablespoon butter
3. 4 cloves garlic, minced
4. 2 cups milk (whole for creaminess)
5. 1 cup water (or broth for extra flavor)
6. 3/4 cup grated Parmesan cheese
7. 1 teaspoon Italian seasoning
8. 1/2 teaspoon salt
9. 1/4 teaspoon black pepper
10. 2 tablespoons cream cheese (optional, for ultra silkiness)
11. Fresh parsley, chopped for garnish

Scales to four hearty servings. Swap spaghetti for any long pasta if needed.

How to Make Easy Creamy Garlic Pasta

Melt that butter in your largest skillet over medium heat. Toss in the garlic right away—watch it sizzle and perfume the air, about 1 minute. Don’t let it brown, or it’ll turn bitter.

Dump in the broken pasta, milk, water, Italian seasoning, salt, and pepper. Give it a good stir so nothing clumps. Crank to a boil, then drop to simmer. Stir every couple minutes as the liquid thickens into sauce magic. Takes 10-12 minutes tops the pasta drinks up the garlicky goodness.

1. Once al dente and saucy, off the heat. Stir in Parmesan and cream cheese until melted smooth.
2. Taste adjust salt if your cheese was shy. Garnish with parsley for a fresh pop.

Scoop into bowls. Steam rises, cheese pulls. Dinner done in 20.

Pro Tips for Perfect Results

Low and slow on the simmer prevents scorching. Fresh garlic trumps jarred every time—that punchy bite shines. Grate your own Parmesan; pre-shredded has anti-caking junk that fights melting.

• Milk: Half-and-half for richer, or plant-based.
• Pasta: Gluten-free works, adjust water.
• Parmesan: Pecorino or nutritional yeast for vegan.
• Butter: Olive oil keeps it light.

• Sauce too thick? Splash milk, reheat gently.
• Pasta sticking? More stirs, lower heat.
• Not creamy? Cheese wasn’t fresh—won’t emulsify.
• Too bland? Fresh garlic boost next round.

• Milk: Half-and-half for richer, or plant-based.
• Pasta: Gluten-free works, adjust water.
• Parmesan: Pecorino or nutritional yeast for vegan.
• Butter: Olive oil keeps it light.

Storage and Serving Suggestions

Fridge in airtight container up to 3 days. Reheat stovetop with milk splash—microwave dries it out. Pairs as sides for pasta with grilled chicken or fish. Or solo with garlic bread and salad for easy creamy garlic pasta night.

FAQs

Can I make this ahead? Best fresh, but holds reheated well.

Gluten-free? Yes, sub pasta and check seasoning.

Vegan version? Plant milk, vegan cheese, oil instead butter.

Double garlic? Always—life’s too short for mild.

Kids love it? Mine devour; mild garlic wins them over.

Freeze ok? Sauce may separate; better fresh or fridge.

• Spicy: Red pepper flakes with garlic.
• One pot creamy garlic butter pasta: Extra butter swirl.
• No meat pasta recipes: Double mushrooms or broccoli.
• One pot creamy garlic noodles: Swap for fettuccine.

• Sauce too thick? Splash milk, reheat gently.
• Pasta sticking? More stirs, lower heat.
• Not creamy? Cheese wasn’t fresh—won’t emulsify.
• Too bland? Fresh garlic boost next round.

Ingredient Substitutions

• Milk: Half-and-half for richer, or plant-based.
• Pasta: Gluten-free works, adjust water.
• Parmesan: Pecorino or nutritional yeast for vegan.
• Butter: Olive oil keeps it light.

Storage and Serving Suggestions

Fridge in airtight container up to 3 days. Reheat stovetop with milk splash—microwave dries it out. Pairs as sides for pasta with grilled chicken or fish. Or solo with garlic bread and salad for easy creamy garlic pasta night.

FAQs

Can I make this ahead? Best fresh, but holds reheated well.

Gluten-free? Yes, sub pasta and check seasoning.

Vegan version? Plant milk, vegan cheese, oil instead butter.

Double garlic? Always—life’s too short for mild.

Kids love it? Mine devour; mild garlic wins them over.

Freeze ok? Sauce may separate; better fresh or fridge.

• Use a wide pan for even cooking.
• Thin pasta like angel hair shaves minutes.
• Hot milk speeds things up.
• Stir vigorously at the end for glossy sauce.

• Spicy: Red pepper flakes with garlic.
• One pot creamy garlic butter pasta: Extra butter swirl.
• No meat pasta recipes: Double mushrooms or broccoli.
• One pot creamy garlic noodles: Swap for fettuccine.

Troubleshooting Common Issues

• Sauce too thick? Splash milk, reheat gently.
• Pasta sticking? More stirs, lower heat.
• Not creamy? Cheese wasn’t fresh—won’t emulsify.
• Too bland? Fresh garlic boost next round.

Ingredient Substitutions

• Milk: Half-and-half for richer, or plant-based.
• Pasta: Gluten-free works, adjust water.
• Parmesan: Pecorino or nutritional yeast for vegan.
• Butter: Olive oil keeps it light.

Storage and Serving Suggestions

Fridge in airtight container up to 3 days. Reheat stovetop with milk splash—microwave dries it out. Pairs as sides for pasta with grilled chicken or fish. Or solo with garlic bread and salad for easy creamy garlic pasta night.

FAQs

Can I make this ahead? Best fresh, but holds reheated well.

Gluten-free? Yes, sub pasta and check seasoning.

Vegan version? Plant milk, vegan cheese, oil instead butter.

Double garlic? Always—life’s too short for mild.

Kids love it? Mine devour; mild garlic wins them over.

Freeze ok? Sauce may separate; better fresh or fridge.

• Use a wide pan for even cooking.
• Thin pasta like angel hair shaves minutes.
• Hot milk speeds things up.
• Stir vigorously at the end for glossy sauce.

• Spicy: Red pepper flakes with garlic.
• One pot creamy garlic butter pasta: Extra butter swirl.
• No meat pasta recipes: Double mushrooms or broccoli.
• One pot creamy garlic noodles: Swap for fettuccine.

Troubleshooting Common Issues

• Sauce too thick? Splash milk, reheat gently.
• Pasta sticking? More stirs, lower heat.
• Not creamy? Cheese wasn’t fresh—won’t emulsify.
• Too bland? Fresh garlic boost next round.

Ingredient Substitutions

• Milk: Half-and-half for richer, or plant-based.
• Pasta: Gluten-free works, adjust water.
• Parmesan: Pecorino or nutritional yeast for vegan.
• Butter: Olive oil keeps it light.

Storage and Serving Suggestions

Fridge in airtight container up to 3 days. Reheat stovetop with milk splash—microwave dries it out. Pairs as sides for pasta with grilled chicken or fish. Or solo with garlic bread and salad for easy creamy garlic pasta night.

FAQs

Can I make this ahead? Best fresh, but holds reheated well.

Gluten-free? Yes, sub pasta and check seasoning.

Vegan version? Plant milk, vegan cheese, oil instead butter.

Double garlic? Always—life’s too short for mild.

Kids love it? Mine devour; mild garlic wins them over.

Freeze ok? Sauce may separate; better fresh or fridge.

• Milk: Half-and-half for richer, or plant-based.
• Pasta: Gluten-free works, adjust water.
• Parmesan: Pecorino or nutritional yeast for vegan.
• Butter: Olive oil keeps it light.

Storage and Serving Suggestions

Fridge in airtight container up to 3 days. Reheat stovetop with milk splash—microwave dries it out. Pairs as sides for pasta with grilled chicken or fish. Or solo with garlic bread and salad for easy creamy garlic pasta night.

FAQs

Can I make this ahead? Best fresh, but holds reheated well.

Gluten-free? Yes, sub pasta and check seasoning.

Vegan version? Plant milk, vegan cheese, oil instead butter.

Double garlic? Always—life’s too short for mild.

Kids love it? Mine devour; mild garlic wins them over.

Freeze ok? Sauce may separate; better fresh or fridge.

• Use a wide pan for even cooking.
• Thin pasta like angel hair shaves minutes.
• Hot milk speeds things up.
• Stir vigorously at the end for glossy sauce.

• Spicy: Red pepper flakes with garlic.
• One pot creamy garlic butter pasta: Extra butter swirl.
• No meat pasta recipes: Double mushrooms or broccoli.
• One pot creamy garlic noodles: Swap for fettuccine.

Troubleshooting Common Issues

• Sauce too thick? Splash milk, reheat gently.
• Pasta sticking? More stirs, lower heat.
• Not creamy? Cheese wasn’t fresh—won’t emulsify.
• Too bland? Fresh garlic boost next round.

Ingredient Substitutions

• Milk: Half-and-half for richer, or plant-based.
• Pasta: Gluten-free works, adjust water.
• Parmesan: Pecorino or nutritional yeast for vegan.
• Butter: Olive oil keeps it light.

Storage and Serving Suggestions

Fridge in airtight container up to 3 days. Reheat stovetop with milk splash—microwave dries it out. Pairs as sides for pasta with grilled chicken or fish. Or solo with garlic bread and salad for easy creamy garlic pasta night.

FAQs

Can I make this ahead? Best fresh, but holds reheated well.

Gluten-free? Yes, sub pasta and check seasoning.

Vegan version? Plant milk, vegan cheese, oil instead butter.

Double garlic? Always—life’s too short for mild.

Kids love it? Mine devour; mild garlic wins them over.

Freeze ok? Sauce may separate; better fresh or fridge.

• Spicy: Red pepper flakes with garlic.
• One pot creamy garlic butter pasta: Extra butter swirl.
• No meat pasta recipes: Double mushrooms or broccoli.
• One pot creamy garlic noodles: Swap for fettuccine.

• Sauce too thick? Splash milk, reheat gently.
• Pasta sticking? More stirs, lower heat.
• Not creamy? Cheese wasn’t fresh—won’t emulsify.
• Too bland? Fresh garlic boost next round.

Ingredient Substitutions

• Milk: Half-and-half for richer, or plant-based.
• Pasta: Gluten-free works, adjust water.
• Parmesan: Pecorino or nutritional yeast for vegan.
• Butter: Olive oil keeps it light.

Storage and Serving Suggestions

Fridge in airtight container up to 3 days. Reheat stovetop with milk splash—microwave dries it out. Pairs as sides for pasta with grilled chicken or fish. Or solo with garlic bread and salad for easy creamy garlic pasta night.

FAQs

Can I make this ahead? Best fresh, but holds reheated well.

Gluten-free? Yes, sub pasta and check seasoning.

Vegan version? Plant milk, vegan cheese, oil instead butter.

Double garlic? Always—life’s too short for mild.

Kids love it? Mine devour; mild garlic wins them over.

Freeze ok? Sauce may separate; better fresh or fridge.

• Use a wide pan for even cooking.
• Thin pasta like angel hair shaves minutes.
• Hot milk speeds things up.
• Stir vigorously at the end for glossy sauce.

• Spicy: Red pepper flakes with garlic.
• One pot creamy garlic butter pasta: Extra butter swirl.
• No meat pasta recipes: Double mushrooms or broccoli.
• One pot creamy garlic noodles: Swap for fettuccine.

Troubleshooting Common Issues

• Sauce too thick? Splash milk, reheat gently.
• Pasta sticking? More stirs, lower heat.
• Not creamy? Cheese wasn’t fresh—won’t emulsify.
• Too bland? Fresh garlic boost next round.

Ingredient Substitutions

• Milk: Half-and-half for richer, or plant-based.
• Pasta: Gluten-free works, adjust water.
• Parmesan: Pecorino or nutritional yeast for vegan.
• Butter: Olive oil keeps it light.

Storage and Serving Suggestions

Fridge in airtight container up to 3 days. Reheat stovetop with milk splash—microwave dries it out. Pairs as sides for pasta with grilled chicken or fish. Or solo with garlic bread and salad for easy creamy garlic pasta night.

FAQs

Can I make this ahead? Best fresh, but holds reheated well.

Gluten-free? Yes, sub pasta and check seasoning.

Vegan version? Plant milk, vegan cheese, oil instead butter.

Double garlic? Always—life’s too short for mild.

Kids love it? Mine devour; mild garlic wins them over.

Freeze ok? Sauce may separate; better fresh or fridge.

• Sauce too thick? Splash milk, reheat gently.
• Pasta sticking? More stirs, lower heat.
• Not creamy? Cheese wasn’t fresh—won’t emulsify.
• Too bland? Fresh garlic boost next round.

• Milk: Half-and-half for richer, or plant-based.
• Pasta: Gluten-free works, adjust water.
• Parmesan: Pecorino or nutritional yeast for vegan.
• Butter: Olive oil keeps it light.

Storage and Serving Suggestions

Fridge in airtight container up to 3 days. Reheat stovetop with milk splash—microwave dries it out. Pairs as sides for pasta with grilled chicken or fish. Or solo with garlic bread and salad for easy creamy garlic pasta night.

FAQs

Can I make this ahead? Best fresh, but holds reheated well.

Gluten-free? Yes, sub pasta and check seasoning.

Vegan version? Plant milk, vegan cheese, oil instead butter.

Double garlic? Always—life’s too short for mild.

Kids love it? Mine devour; mild garlic wins them over.

Freeze ok? Sauce may separate; better fresh or fridge.

• Spicy: Red pepper flakes with garlic.
• One pot creamy garlic butter pasta: Extra butter swirl.
• No meat pasta recipes: Double mushrooms or broccoli.
• One pot creamy garlic noodles: Swap for fettuccine.

• Sauce too thick? Splash milk, reheat gently.
• Pasta sticking? More stirs, lower heat.
• Not creamy? Cheese wasn’t fresh—won’t emulsify.
• Too bland? Fresh garlic boost next round.

Ingredient Substitutions

• Milk: Half-and-half for richer, or plant-based.
• Pasta: Gluten-free works, adjust water.
• Parmesan: Pecorino or nutritional yeast for vegan.
• Butter: Olive oil keeps it light.

Storage and Serving Suggestions

Fridge in airtight container up to 3 days. Reheat stovetop with milk splash—microwave dries it out. Pairs as sides for pasta with grilled chicken or fish. Or solo with garlic bread and salad for easy creamy garlic pasta night.

FAQs

Can I make this ahead? Best fresh, but holds reheated well.

Gluten-free? Yes, sub pasta and check seasoning.

Vegan version? Plant milk, vegan cheese, oil instead butter.

Double garlic? Always—life’s too short for mild.

Kids love it? Mine devour; mild garlic wins them over.

Freeze ok? Sauce may separate; better fresh or fridge.

• Use a wide pan for even cooking.
• Thin pasta like angel hair shaves minutes.
• Hot milk speeds things up.
• Stir vigorously at the end for glossy sauce.

• Spicy: Red pepper flakes with garlic.
• One pot creamy garlic butter pasta: Extra butter swirl.
• No meat pasta recipes: Double mushrooms or broccoli.
• One pot creamy garlic noodles: Swap for fettuccine.

Troubleshooting Common Issues

• Sauce too thick? Splash milk, reheat gently.
• Pasta sticking? More stirs, lower heat.
• Not creamy? Cheese wasn’t fresh—won’t emulsify.
• Too bland? Fresh garlic boost next round.

Ingredient Substitutions

• Milk: Half-and-half for richer, or plant-based.
• Pasta: Gluten-free works, adjust water.
• Parmesan: Pecorino or nutritional yeast for vegan.
• Butter: Olive oil keeps it light.

Storage and Serving Suggestions

Fridge in airtight container up to 3 days. Reheat stovetop with milk splash—microwave dries it out. Pairs as sides for pasta with grilled chicken or fish. Or solo with garlic bread and salad for easy creamy garlic pasta night.

FAQs

Can I make this ahead? Best fresh, but holds reheated well.

Gluten-free? Yes, sub pasta and check seasoning.

Vegan version? Plant milk, vegan cheese, oil instead butter.

Double garlic? Always—life’s too short for mild.

Kids love it? Mine devour; mild garlic wins them over.

Freeze ok? Sauce may separate; better fresh or fridge.

Last week, I stared into my fridge after a long day, wondering what magic I could whip up without a sink full of dishes. That’s when this one pot creamy garlic pasta saved the evening. The aroma of garlic hitting the butter had everyone hovering in the kitchen, and one bite of that silky sauce coating the noodles? Pure comfort. It’s become my go-to for those nights when easy at home meals are the only option.

Think tender spaghetti enveloped in a lush, garlicky embrace, cheesy enough to satisfy but light on effort. No draining, no extra pots—just dump, simmer, and stir. I’ve tweaked it over time, adding a pinch here or a veggie there, but the core stays foolproof. If you’re after simple garlic pasta that feels indulgent, this is it.

Family raved, plate cleaned in minutes. Even better cold from the fridge the next day, if any survives. Ready to make your own?

Ingredients for One Pot Garlic Pasta

Grab these basics most live in your pantry already.

1. 8 oz spaghetti or linguine, broken in half
2. 1 tablespoon butter
3. 4 cloves garlic, minced
4. 2 cups milk (whole for creaminess)
5. 1 cup water (or broth for extra flavor)
6. 3/4 cup grated Parmesan cheese
7. 1 teaspoon Italian seasoning
8. 1/2 teaspoon salt
9. 1/4 teaspoon black pepper
10. 2 tablespoons cream cheese (optional, for ultra silkiness)
11. Fresh parsley, chopped for garnish

Scales to four hearty servings. Swap spaghetti for any long pasta if needed.

How to Make Easy Creamy Garlic Pasta

Melt that butter in your largest skillet over medium heat. Toss in the garlic right away—watch it sizzle and perfume the air, about 1 minute. Don’t let it brown, or it’ll turn bitter.

Dump in the broken pasta, milk, water, Italian seasoning, salt, and pepper. Give it a good stir so nothing clumps. Crank to a boil, then drop to simmer. Stir every couple minutes as the liquid thickens into sauce magic. Takes 10-12 minutes tops the pasta drinks up the garlicky goodness.

1. Once al dente and saucy, off the heat. Stir in Parmesan and cream cheese until melted smooth.
2. Taste adjust salt if your cheese was shy. Garnish with parsley for a fresh pop.

Scoop into bowls. Steam rises, cheese pulls. Dinner done in 20.

Pro Tips for Perfect Results

Low and slow on the simmer prevents scorching. Fresh garlic trumps jarred every time—that punchy bite shines. Grate your own Parmesan; pre-shredded has anti-caking junk that fights melting.

• Milk: Half-and-half for richer, or plant-based.
• Pasta: Gluten-free works, adjust water.
• Parmesan: Pecorino or nutritional yeast for vegan.
• Butter: Olive oil keeps it light.

• Sauce too thick? Splash milk, reheat gently.
• Pasta sticking? More stirs, lower heat.
• Not creamy? Cheese wasn’t fresh—won’t emulsify.
• Too bland? Fresh garlic boost next round.

• Milk: Half-and-half for richer, or plant-based.
• Pasta: Gluten-free works, adjust water.
• Parmesan: Pecorino or nutritional yeast for vegan.
• Butter: Olive oil keeps it light.

Storage and Serving Suggestions

Fridge in airtight container up to 3 days. Reheat stovetop with milk splash—microwave dries it out. Pairs as sides for pasta with grilled chicken or fish. Or solo with garlic bread and salad for easy creamy garlic pasta night.

FAQs

Can I make this ahead? Best fresh, but holds reheated well.

Gluten-free? Yes, sub pasta and check seasoning.

Vegan version? Plant milk, vegan cheese, oil instead butter.

Double garlic? Always—life’s too short for mild.

Kids love it? Mine devour; mild garlic wins them over.

Freeze ok? Sauce may separate; better fresh or fridge.

• Spicy: Red pepper flakes with garlic.
• One pot creamy garlic butter pasta: Extra butter swirl.
• No meat pasta recipes: Double mushrooms or broccoli.
• One pot creamy garlic noodles: Swap for fettuccine.

• Sauce too thick? Splash milk, reheat gently.
• Pasta sticking? More stirs, lower heat.
• Not creamy? Cheese wasn’t fresh—won’t emulsify.
• Too bland? Fresh garlic boost next round.

Ingredient Substitutions

• Milk: Half-and-half for richer, or plant-based.
• Pasta: Gluten-free works, adjust water.
• Parmesan: Pecorino or nutritional yeast for vegan.
• Butter: Olive oil keeps it light.

Storage and Serving Suggestions

Fridge in airtight container up to 3 days. Reheat stovetop with milk splash—microwave dries it out. Pairs as sides for pasta with grilled chicken or fish. Or solo with garlic bread and salad for easy creamy garlic pasta night.

FAQs

Can I make this ahead? Best fresh, but holds reheated well.

Gluten-free? Yes, sub pasta and check seasoning.

Vegan version? Plant milk, vegan cheese, oil instead butter.

Double garlic? Always—life’s too short for mild.

Kids love it? Mine devour; mild garlic wins them over.

Freeze ok? Sauce may separate; better fresh or fridge.

• Use a wide pan for even cooking.
• Thin pasta like angel hair shaves minutes.
• Hot milk speeds things up.
• Stir vigorously at the end for glossy sauce.

• Spicy: Red pepper flakes with garlic.
• One pot creamy garlic butter pasta: Extra butter swirl.
• No meat pasta recipes: Double mushrooms or broccoli.
• One pot creamy garlic noodles: Swap for fettuccine.

Troubleshooting Common Issues

• Sauce too thick? Splash milk, reheat gently.
• Pasta sticking? More stirs, lower heat.
• Not creamy? Cheese wasn’t fresh—won’t emulsify.
• Too bland? Fresh garlic boost next round.

Ingredient Substitutions

• Milk: Half-and-half for richer, or plant-based.
• Pasta: Gluten-free works, adjust water.
• Parmesan: Pecorino or nutritional yeast for vegan.
• Butter: Olive oil keeps it light.

Storage and Serving Suggestions

Fridge in airtight container up to 3 days. Reheat stovetop with milk splash—microwave dries it out. Pairs as sides for pasta with grilled chicken or fish. Or solo with garlic bread and salad for easy creamy garlic pasta night.

FAQs

Can I make this ahead? Best fresh, but holds reheated well.

Gluten-free? Yes, sub pasta and check seasoning.

Vegan version? Plant milk, vegan cheese, oil instead butter.

Double garlic? Always—life’s too short for mild.

Kids love it? Mine devour; mild garlic wins them over.

Freeze ok? Sauce may separate; better fresh or fridge.