Garlic Parmesan Pasta

Creamy Garlic Parmesan Pasta is an easy one-pot side dish that’s rich, comforting, and packed with savory flavor. Tender pasta cooks right in garlicky vegetable broth before being finished with buttery Parmesan and a splash of half-and-half for an extra creamy texture. Ready in about 25 minutes with minimal cleanup, it’s the perfect dish for weeknight dinners, holiday meals, or anytime you’re craving simple comfort food.

Man, this One Pot Garlic Parmesan Pasta is seriously amazing. Like, it’s creamy and delicious and stuff. And the best part? It’s super easy to make, like no effort at all. And, it has this incredible flavor that’s all garlicky and complex, but not too overpowering. It’s just the perfect combination of flavors, you know? It’s like the ultimate comfort food.⁠

I originally shared this recipe in 2017, and I made it an Easy Creamy Garlic Parmesan Orzo recipe. But it’s great with any shape pasta. I’ve also updated the photos and tips for a better user experience. For the updated photos I used Cavatelli pasta, which may also be called trumpets. You can find this pasta on Amazon.

How to make

This simple meal can be served as a main dish or a side dish. The full recipe with ingredients and instructions is on the recipe card below. I have tips and tricks for you in the post.

First, you’ll heat the fresh garlic and garlic powder in a little oil until fragrant. Then, add in the butter, salt, pepper, & broth, and bring that to a boil.

Toss in the pasta & cook according to the package directions, about 9 to 10 minutes, until the pasta is tender and most of the liquid has been absorbed. Stir the pasta occasionally while cooking to prevent sticking.

Next, stir in the Parmesan cheese until completely melted. Add the half-and-half and stir until creamy.

Don’t boil after adding the Parmesan and half-and-half, which can cause the cheese to become grainy.

Let the pasta rest for 5 minutes before serving so the sauce can thicken naturally.

Taste before serving and adjust the salt if needed, since Parmesan varies in saltiness.

Why use both fresh garlic and garlic powder?

Fresh garlic provides bold, pungent flavor, while garlic powder adds a mellow, savory depth that blends throughout the sauce. Together they create a richer garlic flavor without becoming overpowering.

Also, I like to use garlic powder in my recipes because it doesn’t seem to give my husband heartburn issues. You may have someone in your family who can benefit from this tip.

Parmesan Tips

Freshly grated Parmesan cheese is highly recommended. Pre-shredded cheeses contain anti-caking agents that don’t melt as smoothly and can make the sauce slightly grainy.

Doubling the Recipe

This recipe uses half of a standard 16-ounce box of pasta. If you’d rather use the entire box, simply double all of the remaining ingredients and use a large pot.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Reheat gently on the stovetop or in the microwave with a splash of milk, half-and-half, or vegetable broth to restore the creamy consistency.

Variations

This dish is lovely in its simplicity.

• But if you want go all out, you can add some steamed broccoli, green peas, or asparagus
• Add some shredded chicken or even slices of sausage to make it a full meal
• Stir in sautéed mushrooms
• Add spinach during the last minute of cooking
• Sprinkle with red pepper flakes for a little heat
• Finish with lemon zest for brightness

Orzo pasta

Some of my other great orzo recipes include Broccoli Au Gratin Rice-a-Roni, Orzo with Balsamic Tomatoes and Basil, Rosemary Orzo Soup, and One Pot Carrot Orzo.