Creamy Garlic Pasta for Busy Weeknights

This creamy garlic pasta is a quick stovetop dinner made with spaghetti, garlic, Parmesan, and a simple cream sauce. It has a rich, silky texture without needing a long ingredient list, making it a reliable choice when dinner needs to be on the table fast.

Why You'll Make This Again
The sauce comes together while the pasta cooks.
It uses a small number of everyday ingredients.
Pasta water helps create a smooth sauce that clings to every strand.
You can serve it as a main dish or pair it with chicken, shrimp, or vegetables.
It is easy to adjust for a smaller or larger family meal.

What You Need

12 ounces spaghetti
1 tablespoon salt, for the pasta water
3 tablespoons unsalted butter
1 tablespoon olive oil
5 garlic cloves, finely minced
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes, optional
1 cup heavy cream
3/4 cup finely grated Parmesan cheese, plus more for serving
1/2 cup reserved pasta water, plus more as needed
2 tablespoons chopped fresh parsley, optional
1 teaspoon lemon juice, optional

Ingredient Notes and Easy Swaps

Spaghetti works especially well because the creamy sauce coats the long strands evenly. Linguine or fettuccine are also good choices. Short pasta can be used, but reserve extra pasta water because it may need more sauce to stay creamy.

Use freshly grated Parmesan if possible. Pre-shredded cheese often contains anti-caking ingredients and may not melt as smoothly into the sauce.

Heavy cream creates the richest sauce. Half-and-half can work for a lighter result, but the sauce will be thinner and may need a little more cheese.

The lemon juice is optional. A small amount does not make the pasta taste like lemon; it simply balances the richness of the cream and cheese.

How to Make Creamy Garlic Pasta

Bring a large pot of water to a boil. Add 1 tablespoon salt, then cook the spaghetti until it is just shy of al dente according to the package directions. The pasta should still have a slight firmness in the center.
Before draining, carefully reserve at least 1 cup of pasta water. Drain the pasta, but do not rinse it. The starch on the pasta helps the sauce cling.
While the pasta cooks, place a large skillet over medium-low heat. Add the butter and olive oil. Once the butter has melted, add the minced garlic, black pepper, and red pepper flakes if using.
Cook the garlic for 30 to 45 seconds, stirring constantly. The garlic should smell fragrant but should not turn brown. Burnt garlic will make the sauce taste bitter.
Pour in the heavy cream and stir. Bring it to a very gentle simmer, not a rapid boil. Cook for 2 to 3 minutes until the cream looks slightly thicker around the edges of the skillet.
Lower the heat. Add the Parmesan a handful at a time, stirring after each addition until melted. The sauce should look smooth and glossy.
Add the drained spaghetti to the skillet. Pour in 1/2 cup reserved pasta water and toss continuously with tongs for 1 to 2 minutes. The pasta water loosens the sauce while helping it coat the noodles.
If the sauce looks too thick, add more pasta water 1 tablespoon at a time. If it looks too thin, keep tossing over low heat for another minute.
Remove the skillet from the heat. Stir in parsley and lemon juice if using. Taste before adding more salt, because Parmesan is naturally salty.
Serve immediately with extra Parmesan and black pepper.

Common Mistakes to Avoid

Skipping the pasta water: It is the key ingredient for a silky sauce. Plain water will not give the same texture.
Browning the garlic: Garlic cooks quickly. Keep the heat moderate and stir constantly.
Boiling the cream hard: A rapid boil can make the sauce greasy or cause it to separate.
Adding cheese over high heat: Lower the heat before adding Parmesan so it melts smoothly.
Waiting too long to serve: Creamy pasta thickens as it sits. Serve it right away or loosen it with warm pasta water.

Make It Work for Your Family

For a milder version, leave out the red pepper flakes. If your family enjoys vegetables, add baby spinach, steamed broccoli, peas, or sautéed mushrooms just before serving.

To add protein, serve the pasta with sliced grilled chicken, cooked shrimp, or crispy bacon. If using leftover chicken, warm it in the skillet for a minute before adding the pasta.

For a more filling dinner, serve this pasta with a simple salad and warm garlic bread.

What to Serve With It

Storage, Freezing, and Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Cream sauces are best eaten fresh and are not ideal for freezing because the sauce can separate after thawing.

To reheat, place the pasta in a skillet over low heat with a small splash of milk, cream, or water. Toss gently until heated through. Avoid high heat, which can make the sauce oily.

Frequently Asked Questions

Can I use milk instead of heavy cream?

You can, but the sauce will be much thinner and less rich. Whole milk works better than low-fat milk. Add it slowly and use extra Parmesan to help thicken the sauce.

Can I use jarred minced garlic?

Fresh garlic gives the cleanest flavor, but jarred minced garlic can work in a hurry. Use about 1 1/2 teaspoons.

Why is my sauce grainy?

Graininess usually happens when the cheese is added over high heat or when pre-shredded cheese does not melt evenly. Lower the heat and use finely grated Parmesan.

Can I make this with another pasta shape?

Yes. Linguine, fettuccine, penne, or rigatoni all work. Make sure to reserve enough pasta water before draining.

How can I make the sauce thinner?

Add warm reserved pasta water a tablespoon at a time while tossing the pasta. This will loosen the sauce without making it bland.

Recipe Card

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Cuisine: Italian-American
Course: Dinner

Ingredients

12 ounces spaghetti
1 tablespoon salt, for pasta water
3 tablespoons unsalted butter
1 tablespoon olive oil
5 garlic cloves, finely minced
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes, optional
1 cup heavy cream
3/4 cup finely grated Parmesan cheese
1/2 cup reserved pasta water, plus more as needed
2 tablespoons chopped fresh parsley, optional
1 teaspoon lemon juice, optional

Instructions

Cook spaghetti in salted water until just shy of al dente. Reserve 1 cup pasta water, then drain.
Melt butter and olive oil in a large skillet over medium-low heat.
Add garlic, black pepper, and optional red pepper flakes. Cook for 30 to 45 seconds.
Add cream and simmer gently for 2 to 3 minutes.
Lower the heat and stir in Parmesan until smooth.
Add spaghetti and 1/2 cup pasta water. Toss until coated and creamy.
Add more pasta water if needed, then stir in parsley and optional lemon juice.
Serve immediately.

Notes

Use freshly grated Parmesan for the smoothest sauce. Do not rinse the pasta after draining. The sauce thickens as it cools, so serve it immediately.