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Italian & Mediterranean
Creamy Garlic Parmesan Pasta
This creamy garlic parmesan pasta is the dinner you make when your energy is gone but your appetite is not. It comes together in one pot with simple ingredients, coats every noodle in a rich, silky sauce, and delivers real comfort without any complicated steps. Make this on long workdays, late nights, or anytime you want something warm, familiar, and deeply satisfying—fast.
RECIPE AT A GLANCE
15
min
Active Time
20
min
Total Time
4
SERVINGS
Stovetop
METHOD
Why It Works
A simple 4-ingredient sauce — butter, garlic, cream, and Parmesan — comes together in the time it takes to boil pasta. Reserved pasta water is the secret to a silky, restaurant-style finish without any extra effort.
Ingredients
Seasoning
• 4 cloves garlic, minced
• ½ tsp kosher salt
• ¼ tsp black pepper
• ¼ tsp red pepper flakes (optional)
• 2 tbsp butter
Sauce
• 1 cup heavy cream
• ¾ cup freshly grated Parmesan cheese
Pasta & Grains
• 12 oz dried pasta (fettuccine, linguine, or spaghetti)
• Salt, for boiling water
How to Make It
1
Boil pasta in well-salted water until just al dente. Reserve ½ cup pasta water, then drain.
2
Melt butter in a large skillet over medium heat until foamy.
3
Sauté garlic for 30–45 seconds until fragrant, not browned.
4
Pour in heavy cream and gently simmer for 3–4 minutes until slightly thickened.
5
Stir in Parmesan cheese until melted and smooth.
6
Add pasta to the sauce and toss until fully coated.
7
Loosen with reserved pasta water as needed until silky and glossy.
8
Season with salt, pepper, and red pepper flakes.
9
Serve immediately with extra Parmesan on top.
How to Make It
1
Boil pasta in well-salted water until just al dente. Reserve ½ cup pasta water, then drain.
2
Melt butter in a large skillet over medium heat until foamy.
3
Sauté garlic for 30–45 seconds until fragrant, not browned.
4
Pour in heavy cream and gently simmer for 3–4 minutes until slightly thickened.
5
Stir in Parmesan cheese until melted and smooth.
6
Add pasta to the sauce and toss until fully coated.
7
Loosen with reserved pasta water as needed until silky and glossy.
8
Season with salt, pepper, and red pepper flakes.
9
Serve immediately with extra Parmesan on top.
Ingredients
Seasoning
• 4 cloves garlic, minced
• ½ tsp kosher salt
• ¼ tsp black pepper
• ¼ tsp red pepper flakes (optional)
• 2 tbsp butter
Sauce
• 1 cup heavy cream
• ¾ cup freshly grated Parmesan cheese
Pasta & Grains
• 12 oz dried pasta (fettuccine, linguine, or spaghetti)
• Salt, for boiling water
Storage & Reheat
Store:
Store in airtight container for up to 3 days. Store no — cream sauces lose their texture when frozen.
Reheat:
Reheat gently in the microwave add a dash of water to prevent dry pasta.
Swaps
No heavy cream? Use the same amount of evaporated milk here; the result will be a little lighter and less rich.
Avo's Tip
Grate Parmesan fresh—pre-shredded won’t melt smoothly.
COMMON QUESTIONS
Frequently Asked Questions
Everything you need to know before you start cooking.
What pasta shape works best?
Any shape works. Use what you have and reserve some pasta water to help the sauce cling.
My sauce is too thick. What should I do?
Add a splash of warm pasta water or milk and stir until it loosens.
How do I reheat it?
Reheat gently with a splash of liquid, stirring often so the sauce stays smooth.
Quick Fixes
Sauce too thick: Add reserved pasta water a tablespoon at a time — it loosens the sauce while adding body.
Cheese clumping: Use freshly grated Parmesan (not pre-shredded) and add it off heat while tossing constantly.
Sauce breaking: Don't let it boil after adding cream and cheese — gentle heat only.
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