This One Pot Creamy Garlic Pasta is comfort food that actually fits into your real life. With just one pan and 20 minutes, you get silky, restaurant-quality pasta loaded with garlic and Parmesan.
I’ll be honest – I stumbled onto this recipe by accident. It was a rainy Wednesday after work, and I had zero energy for multiple pots and pans. I threw pasta, milk, and garlic into one skillet, crossed my fingers, and let it simmer. Twenty minutes later, my daughter looked up from her bowl and said, “Mom, can we have this every week?” That’s when I knew I’d found something special. What makes this one pot creamy garlic pasta so brilliant is the cooking method itself. The pasta releases its starch directly into the milk, creating a naturally creamy sauce without any flour or heavy cream. The garlic infuses every bite, and cleanup is literally just one pan. No draining, no separate sauce making, no fuss.
Ready to begin?
Table of Contents
Ingredients for One Pot Creamy Garlic Pasta
I’ve tested this recipe with different pasta shapes and milk types, and while it’s forgiving, a few choices make a real difference. Freshly grated Parmesan is non-negotiable here – the pre-shredded stuff has anti-caking agents that prevent it from melting smoothly into the sauce.
- 8 ounces pasta (spaghetti, linguine, or penne)
- 1 tablespoon butter or olive oil
- 4 cloves garlic, minced – Fresh garlic gives the best flavor, though jarred works if you’re pressed for time
- 2 cups whole milk – I always use whole milk for the richest texture, but 2% works in a pinch
- 1 cup water (or as needed to just cover the pasta)
- ¾ cup freshly grated Parmesan cheese – This is where quality matters most
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper
- 1 teaspoon Italian seasoning
- 2 tablespoons cream cheese or sour cream (optional, for extra creaminess)
Step-by-Step Instructions
I recommend having everything measured before you start since this recipe moves quickly once the pasta hits the pan.
Step 1: Melt the butter in a large 12-inch skillet or 4-quart pot over medium heat. Add the minced garlic and cook for 1 to 2 minutes, stirring constantly. The garlic should smell amazing and turn light golden – if it starts to brown too quickly, lower your heat immediately to prevent bitterness.
Step 2: Add the dry pasta, milk, and enough water to barely cover the pasta (about 1 cup). Stir everything together and bring to a gentle boil over medium-high heat.
Step 3: Once boiling, reduce the heat to maintain a steady simmer. Cook uncovered for 8 to 10 minutes, stirring every 2 minutes to prevent sticking. The pasta should reach al dente texture while the liquid reduces to about ½ cup of creamy sauce. If your liquid evaporates too quickly, add water 2 tablespoons at a time.
Step 4: When the pasta is tender and most liquid has reduced, turn off the heat but leave the pan on the burner. Immediately stir in the Parmesan cheese, salt, pepper, and Italian seasoning. Keep stirring for about 30 seconds until the cheese melts completely and the sauce thickens. For extra richness, stir in the cream cheese or sour cream now.
Step 5: Let the pasta rest in the pan for 2 minutes. The sauce will thicken further as it sits. Garnish with fresh parsley or basil and serve hot.
Perfect Pairings for One Pot Creamy Garlic Pasta
This rich, garlicky pasta loves fresh sides that add crunch and brightness to balance its creamy texture.
Simple Green Salad: A crisp salad with lemon vinaigrette cuts through the richness beautifully and adds essential vegetables. Try our Mediterranean Chickpea Salad for a protein boost.
Roasted Broccoli: The slightly charred, nutty flavor of roasted broccoli complements the garlic perfectly while adding fiber and nutrients. For a complete one-pan meal, check out Sheet Pan Garlic Butter Chicken and Veggies.
Grilled Chicken: Adding protein transforms this into a complete dinner. Rotisserie chicken works perfectly for busy nights, or try our Garlic Parmesan Chicken and Potatoes for garlic lovers.
Garlic Bread: Sometimes you just need to embrace the garlic. Warm, crusty Garlic Bread Rolls are perfect for soaking up extra sauce.
Italian Sausage: For heartier appetites, serve alongside Creamy Italian Sausage Rigatoni or add cooked sausage directly to the pasta.
Storing and Reheating Your Pasta
Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce thickens considerably as it chills, which is completely normal.
When reheating, add 2 to 3 tablespoons of milk or water per serving and heat gently in the microwave in 30-second intervals, stirring between each. For stovetop reheating, warm over low heat and stir frequently. The sauce comes back beautifully with just a little extra liquid.
This pasta isn’t suitable for freezing because dairy-based sauces separate and become grainy when thawed. The good news is that leftovers reheat so well, you’ll be happy to have them for quick lunches.
FAQs
Can I use a different type of milk?
Yes, 2% milk works fine, though the sauce won’t be quite as rich. Unsweetened almond milk can work in a pinch, but add an extra tablespoon of cream cheese to help the sauce thicken properly.
Why is my sauce too thin?
Let it simmer uncovered for an additional 2 to 3 minutes while stirring. The pasta releases starch as it cooks, which naturally thickens the sauce. Make sure you’re using a wide enough pan (12 inches) to allow proper evaporation.
Can I add vegetables to this recipe?
Absolutely. Baby spinach, frozen peas, or sun-dried tomatoes work beautifully. Stir them in during the last 2 minutes of cooking and let them warm through before adding the cheese.
One Pot Creamy Garlic Pasta
Ingredients
Equipment
Method
- Melt the butter in a large 12-inch skillet or 4-quart pot over medium heat. Add the minced garlic and cook for 1 to 2 minutes, stirring constantly until fragrant and light golden.
- Add the dry pasta, milk, and enough water to barely cover the pasta (about 1 cup). Stir to combine and bring to a gentle boil over medium-high heat.
- Reduce heat to maintain a steady simmer. Cook uncovered for 8 to 10 minutes, stirring every 2 minutes, until pasta is al dente and liquid has reduced to about 1/2 cup of creamy sauce. Add water 2 tablespoons at a time if liquid evaporates too quickly.
- Turn off heat but leave pan on burner. Immediately stir in Parmesan cheese, salt, pepper, and Italian seasoning until cheese melts completely and sauce thickens, about 30 seconds. For extra richness, stir in cream cheese or sour cream.
- Let pasta rest in pan for 2 minutes to allow sauce to thicken further. Garnish with chopped parsley or basil and serve hot.
