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Creamy garlic parmesan pasta coated in a smooth sauce and topped with fresh parsley and grated cheese
Isaac blogger

Garlic Parmesan Pasta

Garlic Parmesan Pasta is a quick, creamy stovetop dish made with tender pasta, fresh garlic, heavy cream, and freshly grated Parmesan. Ready in minutes, it’s perfect for easy weeknight dinners or simple comfort meals.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course: Main Dish
Cuisine: Italian-American
Calories:
Ingredients Method Notes

Ingredients
  

  • Pasta:
  • 12 oz pasta (fettuccine, linguine, penne, or fusilli)
  • Salt for boiling
  • Garlic Parmesan Sauce:
  • 2 tbsp olive oil
  • 4 garlic cloves, minced
  • 1 cup heavy cream
  • 2 tbsp unsalted butter
  • 1 cup freshly grated Parmesan
  • ½ cup reserved pasta water
  • Salt and black pepper, to taste
  • Red pepper flakes (optional)
  • 2 tbsp chopped parsley (optional for garnish)

Method
 

  1. Before You Begin
  2. Preheat and prepare your cookware as needed. Cooking times and results may vary depending on your equipment and ingredients.
  3. Cook the Pasta
  4. Bring a large pot of salted water to a boil. Add pasta and cook until tender but still slightly firm (al dente), according to package timing. Reserve ½ cup of pasta cooking water, then drain.
  5. Sauté the Garlic
  6. Heat olive oil in a large skillet over low to medium heat. Add garlic and cook about 1–2 minutes until fragrant. Do not allow it to brown.
  7. Build the Sauce
  8. Add heavy cream and butter. Stir and simmer gently for about 3–5 minutes until slightly thickened.
  9. Melt the Cheese
  10. Reduce heat to low. Gradually add Parmesan while stirring continuously until smooth. Add small amounts of reserved pasta water as needed to adjust consistency.
  11. Combine Pasta and Sauce
  12. Add drained pasta to the skillet. Toss gently until evenly coated. Season with salt, pepper, and optional red pepper flakes.
  13. Serve
  14. Garnish with parsley and additional Parmesan if desired. Serve immediately while hot.

Notes

  • Use freshly grated Parmesan and keep heat low for a smooth sauce.
  • Thin with pasta water if sauce thickens.
  • Store refrigerated up to 4 days and reheat gently with a splash of liquid until hot throughout.