If you’re looking for a CREAMY GARLIC PASTA RECIPE, this is the one! It’s an easy one pot dish that’s full of Parmesan and garlic and ready in just 20 minutes!
I’m basically physically incapable of resisting a recipe that has the word creamy in the title.
I mean, no. I can not pass it up.
If it’s creamy, I will eat it. (Go ahead. Make the that’s what she said joke. I deserve it.)
Anyway, I was pinning all the things one day, when I came across this recipe for Creamy Garlic Pasta from The Cheese Pusher and it sounded like a simple, flavorful dinner that would be pretty much perfect for a cheesy, creamy, garlic pasta lover like myself.
We love this dish because the noodles cook right in the sauce, giving them a ton of flavor without dirtying any extra dishes! The cream and cheese gets stirred in right at the end, no need to even drain the pasta. This is basically a one pot Alfredo and it’s darn delicious.
Ingredient Notes:
Linguine – Any shape of pasta should work here, but we love twirling strands of linguine on our fork.
Parmesan – Make sure to use the shredded stuff (in a bag, or shred your own) and not the powdery kind in the green can.
Heavy Cream – This is necessary for the rich, creamy sauce. You can try swapping for half and half, if you must, but the sauce won’t be as thick creamy.
Chicken Stock – We’re boiling the pasta in chicken stock to add extra flavor. Use vegetable broth if you’d like to keep this vegetarian.
How to make creamy pasta:
Melt your butter in a large stock pot. While it is melting, add in the olive oil and garlic. Cook for about one minute over medium heat.
Add salt and chicken stock to the pot and bring to a boil over high heat.
Add the pasta to the pot and cook according to directions. After cooking, remove about 1/4 cup of liquid from the pot and set it aside for later.
