One-pot, 30 minutes, and pure comfort. This Garlic Butter Pasta is the ultimate easy meatless dinner or side dish your family will be begging for every week!
Because the pasta cooks directly in the broth and milk, it releases its natural starches, creating a luxurious, creamy sauce without needing heavy cream. It’s a comforting meatless main or a versatile side dish that guarantees minimal cleanup and maximum flavor. Your family will absolutely want this on repeat!
Prep time: 5 minutes
Cook time: 15-20 minutes
Total time: 25 minutes
Servings: 4
Ingredients
8 oz (225g) long pasta (like Spaghetti, Fettuccine, or Linguine)
4 tablespoons unsalted butter (divided)
4-5 cloves garlic, minced
2 cups low-sodium chicken broth (or vegetable broth for a true vegetarian option)
1 ½ cups whole milk
½ cup freshly grated Parmesan cheese
Salt and freshly cracked black pepper to taste
Optional garnishes: Fresh chopped parsley, a squeeze of fresh lemon juice, or red pepper flakes for a kick.
8 oz (225g) long pasta (like Spaghetti, Fettuccine, or Linguine)
4 tablespoons unsalted butter (divided)
4-5 cloves garlic, minced
2 cups low-sodium chicken broth (or vegetable broth for a true vegetarian option)
1 ½ cups whole milk
½ cup freshly grated Parmesan cheese
Salt and freshly cracked black pepper to taste
Optional garnishes: Fresh chopped parsley, a squeeze of fresh lemon juice, or red pepper flakes for a kick.
Instructions
Sauté the Garlic: Melt 2 tablespoons of the butter in a large skillet or Dutch oven over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to let it brown or burn.
Add Liquids and Pasta: Pour in the broth, milk, and a pinch of salt and pepper. Bring the liquid to a gentle boil. Break the pasta in half if necessary to fit, and add it to the pot.
Simmer: Reduce the heat to medium-low. Cook uncovered, stirring frequently to prevent the noodles from sticking together or to the bottom of the pot. Let it simmer for about 12 to 15 minutes, or until the pasta is al dente.
Note: The liquid will look loose at first, but it will thicken drastically into a creamy sauce as the pasta absorbs it.
Finish the Sauce: Remove the pot from the heat. Stir in the remaining 2 tablespoons of butter and the grated Parmesan cheese until completely melted and smooth.
Garnish and Serve: Let the pasta rest for 2-3 minutes to let the sauce thicken up beautifully. Top with fresh parsley, extra Parmesan, and red pepper flakes if desired. Serve warm!
Sauté the Garlic: Melt 2 tablespoons of the butter in a large skillet or Dutch oven over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to let it brown or burn.
Add Liquids and Pasta: Pour in the broth, milk, and a pinch of salt and pepper. Bring the liquid to a gentle boil. Break the pasta in half if necessary to fit, and add it to the pot.
Simmer: Reduce the heat to medium-low. Cook uncovered, stirring frequently to prevent the noodles from sticking together or to the bottom of the pot. Let it simmer for about 12 to 15 minutes, or until the pasta is al dente.
Note: The liquid will look loose at first, but it will thicken drastically into a creamy sauce as the pasta absorbs it.
Finish the Sauce: Remove the pot from the heat. Stir in the remaining 2 tablespoons of butter and the grated Parmesan cheese until completely melted and smooth.
Garnish and Serve: Let the pasta rest for 2-3 minutes to let the sauce thicken up beautifully. Top with fresh parsley, extra Parmesan, and red pepper flakes if desired. Serve warm!
Pro-Tips for Success
Stir, stir, stir: Because we are cooking everything in one pot, stirring frequently is the secret to releasing the pasta starches and achieving that glossy, cohesive sauce.
Cheese matters: Use freshly grated Parmesan from a block if you can. Pre-shredded canned cheese contains anti-caking agents that can make your sauce gritty instead of smooth.
Stir, stir, stir: Because we are cooking everything in one pot, stirring frequently is the secret to releasing the pasta starches and achieving that glossy, cohesive sauce.
Cheese matters: Use freshly grated Parmesan from a block if you can. Pre-shredded canned cheese contains anti-caking agents that can make your sauce gritty instead of smooth.
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