One Pot Creamy Garlic Pasta

Name: One Pot Creamy Garlic Pasta
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Italian
Ingredients: 8 oz pasta (any type); 3 cups vegetable or chicken broth; 1 cup heavy cream; 4 cloves garlic, minced; 1/2 tsp salt; 1/4 tsp black pepper; 1/4 tsp red pepper flakes (optional); 1/2 cup grated parmesan cheese; 2 tbsp butter; 1 tbsp olive oil; 2 tbsp chopped parsley

Author: Tessa

Published: July 15, 2025

Jump to Recipe·Print Recipe

Oh my gosh, let me tell you about my absolute go-to when I’m starving but don’t want to deal with a mountain of dishes afterward – this one pot creamy garlic pasta! I swear, it’s saved me on so many busy weeknights when I just couldn’t face scrubbing multiple pots and pans. The magic happens all in one pot (hence the name!), and in just 20 minutes you’ve got this rich, garlicky, creamy pasta that tastes like you spent hours cooking. The first time I made it, I couldn’t believe something so simple could be so flavorful. Now it’s my secret weapon for impromptu dinner parties – everyone thinks I’m some kitchen wizard when really it’s just garlic, cream, and one glorious pot doing all the work!

Why You’ll Love This One Pot Creamy Garlic Pasta

Honestly, this recipe checks all the boxes for those “I need dinner NOW” nights:

One pot wonder: Only one pot to wash means more time relaxing after dinner
20-minute magic: From stovetop to table faster than delivery could arrive
Creamy dreaminess: That luscious sauce coats every noodle perfectly
Endlessly adaptable: Toss in whatever veggies or proteins you have hanging around

I’m telling you, once you try this method, you’ll never go back to boiling pasta separately again!

Ingredients for One Pot Creamy Garlic Pasta

Here’s everything you’ll need to make this garlicky dream come true – I swear by these exact measurements for perfect results every time:

8 oz pasta – any shape works, but I’m partial to fettuccine or penne
3 cups vegetable or chicken broth – use low-sodium if you’re watching salt
1 cup heavy cream – this is what makes it luxuriously creamy
4 cloves garlic, minced – yes, four! Garlic is the star here
1/2 tsp salt – adjust to taste later
1/4 tsp black pepper – freshly ground if you have it
1/4 tsp red pepper flakes (optional) – just a pinch adds nice warmth
1/2 cup grated parmesan cheese – the real stuff, not the powdered kind
2 tbsp butter – for that rich, velvety finish
1 tbsp olive oil – helps prevent the garlic from burning
2 tbsp chopped parsley – fresh makes all the difference

See? Nothing fancy – just simple ingredients that create magic together in one pot!

One Pot Creamy Garlic Pasta - detail 1

Equipment You’ll Need

Here’s the beautiful part – you barely need any equipment for this recipe! Just grab:

A large pot (I use my trusty 4-quart Dutch oven)
A wooden spoon for stirring
Measuring cups and spoons

That’s it! No fancy gadgets required – just these basics and you’re ready to cook.

How to Make One Pot Creamy Garlic Pasta

Okay, let’s get cooking! This method is so simple you’ll wonder why you ever made pasta any other way. Just follow these easy steps and you’ll have the creamiest, most flavorful garlic pasta in no time.

Step 1: Sauté the Garlic

First, heat your olive oil and butter in that big pot over medium heat. When the butter’s melted and bubbling slightly, toss in your minced garlic. Now, here’s the important part – stir constantly for about 30 seconds until it’s fragrant but not browned. Burnt garlic is bitter, and we want sweet, aromatic goodness!

Step 2: Add Liquids and Pasta

Next, pour in your broth and heavy cream – it’ll make this gorgeous swirling pattern in the pot. Sprinkle in the salt, pepper, and red pepper flakes if you’re using them. Give it a good stir, then dump in your pasta. Make sure all the noodles are submerged – I like to press them down gently with my wooden spoon.

Step 3: Simmer and Finish

Bring everything to a lively boil, then immediately reduce to a gentle simmer. Set your timer for 10-12 minutes, stirring every couple minutes to prevent sticking. When the pasta’s al dente and most liquid is absorbed, remove from heat. Stir in the parmesan until it melts into creamy perfection, then finish with fresh parsley. Taste and adjust seasoning if needed – sometimes I add an extra pinch of salt at this point.

One Pot Creamy Garlic Pasta - detail 2

Tips for Perfect One Pot Creamy Garlic Pasta

After making this dozens of times (okay, maybe hundreds), here are my can’t-miss tips for the best results every time:

Garlic is key: Freshly minced garlic makes all the difference – that pre-minced jarred stuff just doesn’t have the same magic
Watch the salt: If using store-bought broth, go easy on added salt until the end – you can always add more
Stir with love: Frequent stirring prevents the pasta from sticking and helps the sauce thicken evenly
Cream matters: Don’t substitute half-and-half – the heavy cream gives that luscious texture we’re after

Trust me, these little details take this dish from good to “can I have seconds?” amazing!

Variations of One Pot Creamy Garlic Pasta

The beauty of this recipe is how easily you can make it your own! Here are my favorite ways to switch it up:

Protein power: Toss in cooked chicken, shrimp, or crispy bacon during the last few minutes
Veggie boost: Stir in handfuls of baby spinach or sautéed mushrooms with the garlic
Herb twist: Swap parsley for fresh basil or thyme to completely change the flavor profile

Honestly, the possibilities are endless – that’s why this dish never gets old in my kitchen!

Serving Suggestions

This creamy garlic pasta shines all on its own, but I love pairing it with a crisp green salad or some warm garlic bread to sop up that delicious sauce. For fancy nights, a glass of white wine makes it feel like a restaurant meal!

Storage and Reheating

Here’s the great news – leftovers taste almost as amazing as fresh! Store any extra pasta in an airtight container in the fridge for up to 3 days. When reheating, add a splash of broth or water to loosen up the sauce – the microwave works fine, but I prefer gently warming it on the stove while stirring. The pasta absorbs liquid as it sits, so that little bit of extra moisture brings it back to creamy perfection!

Nutritional Information

Just so you know, these numbers are estimates and can vary based on your specific ingredients (like how generous you are with that parmesan!). For one serving of this heavenly pasta, you’re looking at roughly:

450 calories
25g fat (14g saturated)
45g carbs
12g protein

Not bad for such a rich, comforting dish! The broth and fresh ingredients keep it lighter than traditional Alfredo-style sauces while still delivering all that creamy goodness.

Frequently Asked Questions

I get asked about this one pot creamy garlic pasta all the time – here are the questions that pop up most often in my kitchen (and DMs!):

Can I use milk instead of heavy cream?
Oh honey, I wish! But no – milk just doesn’t have the fat content to create that luscious sauce. It’ll end up watery and separate when heated. If you must substitute, try half-and-half, but the texture won’t be quite as dreamy.

How can I make this gluten-free?
Easy peasy! Just swap regular pasta for your favorite gluten-free noodles. The cooking method stays exactly the same – just check the package for timing since GF pasta sometimes cooks faster. I love using brown rice pasta for this!

My sauce seems too thin – what did I do wrong?
Don’t panic! Just let it sit off heat for 5 minutes – the pasta keeps absorbing liquid. If it’s still runny, a sprinkle of extra parmesan while stirring helps thicken it right up. Remember – it thickens as it cools too!

Can I add vegetables to this?
Absolutely! Toss in a couple handfuls of spinach during the last 2 minutes of cooking – it wilts perfectly. For heartier veggies like broccoli, sauté them with the garlic first. The beauty of one pot cooking is how adaptable it is!

Why does my garlic sometimes taste bitter?
You probably cooked it too hot or too long, friend! Garlic burns easily – keep it at medium heat and stir constantly for just 30 seconds until fragrant. That sweet, mellow flavor is what makes this dish sing.