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One Pot Creamy Garlic Pasta - Quick 20 Minute Dinner Recipe.

One Pot Creamy Garlic Pasta

A quick and creamy garlic pasta made in just one pot with simple ingredients, bold flavor, and minimal cleanup in 20 minutes.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

  • 8 oz pasta spaghetti, linguine, or penne
  • 1 tablespoon butter or olive oil
  • 4 cloves garlic minced
  • 2 cups milk whole preferred, or any you have
  • 1 cup water or as needed to cover pasta
  • 3/4 cup Parmesan cheese freshly grated
  • 1/2 teaspoon salt or to taste
  • 1/4 teaspoon black pepper
  • 1 teaspoon Italian seasoning
  • 2 tablespoons cream cheese or sour cream optional, for extra creaminess
  • fresh parsley or basil chopped, for garnish (optional)

Equipment

  • Large pot or deep skillet (at least 4 quarts)
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Cheese grater

Method
 

  1. Melt the butter in a large pot (at least 4 quarts) or deep skillet over medium heat. Add the minced garlic and sauté for 1 to 2 minutes, stirring constantly until fragrant. Be careful not to let the garlic burn.
  2. Pour in the dry pasta, milk, and enough water to just barely cover the noodles. Stir everything together and bring to a gentle boil over medium-high heat, about 3 to 4 minutes.
  3. Reduce the heat to a simmer and cook uncovered for 8 to 10 minutes, stirring frequently. The pasta should become tender with a slight bite (al dente), and most of the liquid should reduce into a creamy sauce. If the liquid evaporates too quickly, add 2 to 3 tablespoons of water at a time.
  4. Remove the pot from heat and stir in the Parmesan cheese, salt, pepper, and Italian seasoning. Continue stirring until the cheese melts completely and the sauce thickens. If using cream cheese or sour cream, add it now.
  5. Garnish with fresh parsley or basil if desired, and serve immediately while hot.

Notes

Whole milk creates the creamiest sauce, but any milk works. Freshly grated Parmesan melts better than pre-grated. Stir frequently to prevent sticking. Not freezer-friendly as dairy sauces separate when frozen.