What’s this golden bowl of happiness?
Let’s be real — sometimes you just need pasta that tastes like a warm hug, and this one-pot garlic butter pasta is exactly that. We’re talking tender pasta swimming in the most luxurious, garlicky butter sauce that somehow manages to coat every single piece perfectly. The best part? Everything cooks in one pot, so you get maximum flavor with minimum cleanup. It’s like the universe finally understood that we don’t always have the energy for complicated cooking but we still deserve something that tastes incredible. This is comfort food at its finest — simple, satisfying, and so good you’ll want to lick the bowl (no judgment here).
Why This Will Become Your Emergency Dinner
- One pot = minimal cleanup (your future self will thank you)
- Ready in 20 minutes from start to finish
- Pantry staples only — no fancy ingredients needed
- Kid-approved but sophisticated enough for adults
- Scales up easily for feeding a crowd
- Perfect base for adding whatever protein or veggies you have
The Simple Magic You’ll Need
The Essentials:
- 1 lb short pasta (tubetti, ditalini, or small shells work best)
- 6 cloves garlic, minced (don’t skimp on this!)
- 6 tbsp butter, divided
- 3 cups chicken or vegetable broth
- 1 cup whole milk or heavy cream
- 1/2 cup grated parmesan cheese
- 2 tbsp olive oil
- Salt and pepper to taste
The Finishing Touches:
- 1/4 cup fresh parsley, chopped
- Extra parmesan for serving
- Lemon wedges (trust me on this)
- Red pepper flakes (optional kick)
Let’s Make This Magic Happen
Step 1: Start the Flavor Base
Heat olive oil and 2 tbsp butter in a large, heavy-bottomed pot over medium heat. Add minced garlic and sauté for about 1 minute until fragrant — don’t let it brown or it’ll get bitter.
Step 2: Toast the Pasta (Secret Step!)
Add the dry pasta to the pot and stir it around for 2-3 minutes. This toasts the pasta slightly and gives it incredible flavor. You’ll hear it sizzling — that’s the good stuff happening.
Step 3: Add the Liquid Gold
Pour in the broth and milk, stirring to combine. Bring to a boil, then reduce heat to medium-low. Cover and simmer for 12-15 minutes, stirring occasionally, until pasta is tender and most liquid is absorbed.
Step 4: Make It Creamy Perfection
Remove from heat and immediately stir in the remaining 4 tbsp butter and parmesan cheese. The residual heat will melt everything into a silky sauce. If it looks too thick, add a splash more milk. Too thin? Let it sit for a few minutes — it’ll thicken up.
Step 5: The Grand Finale
Season with salt, pepper, and fresh parsley. Taste and adjust — more garlic powder? More cheese? This is your moment to make it perfect.
Serving Suggestions
- With grilled chicken or shrimp for protein
- Alongside a crisp Caesar salad for contrast
- With crusty garlic bread for ultimate carb heaven
- Topped with cherry tomatoes for color and freshness
Switch It Up
- Lemon garlic version: Add lemon zest and juice at the end
- Herb lovers: Try fresh thyme, oregano, or basil
- Protein power: Stir in cooked chicken, shrimp, or Italian sausage
- Veggie boost: Add spinach, peas, or roasted vegetables
- Spicy twist: Calabrian chili paste or red pepper flakes
Pro Tips for Perfection
- Use a heavy-bottomed pot to prevent sticking
- Stir frequently during cooking to prevent clumping
- Don’t skip the pasta toasting — it makes a huge difference
- Fresh parmesan melts better than pre-grated
- Let it rest for 5 minutes after cooking — the sauce will thicken
Make-Ahead Tips
- Prep garlic and parsley ahead of time
- Not great for meal prep — best served fresh
- Reheating trick: Add a splash of milk when reheating to restore creaminess
- Leftover magic: Makes amazing base for pasta salad the next day
Questions People Always Ask
Q: Can I use different pasta shapes? A: Short pasta works best for this method. Long pasta like spaghetti won’t cook evenly in one pot.
Q: What if I don’t have milk? A: Heavy cream makes it richer, or use more broth for a lighter version. Even water works in a pinch!
Q: Can I make this dairy-free? A: Use olive oil instead of butter and nutritional yeast instead of parmesan. Add extra garlic for flavor.
Q: Why is my pasta sticking together? A: Stir more frequently and make sure you have enough liquid. Add hot broth if needed.
Q: Can I double this recipe? A: Yes! Just use a bigger pot and you might need an extra 5 minutes cooking time.
Print
One Pot Garlic Butter Pasta: When You Need Comfort Food Right Now
- Total Time: 25 minutes
- Yield: 4–6 servings 1x
Description
Let’s be real — sometimes you just need pasta that tastes like a warm hug, and this one-pot garlic butter pasta is exactly that. We’re talking tender pasta swimming in the most luxurious, garlicky butter sauce that somehow manages to coat every single piece perfectly. The best part? Everything cooks in one pot, so you get maximum flavor with minimum cleanup. It’s like the universe finally understood that we don’t always have the energy for complicated cooking but we still deserve something that tastes incredible. This is comfort food at its finest — simple, satisfying, and so good you’ll want to lick the bowl (no judgment here).
Ingredients
The Essentials:
- 1 lb short pasta (tubetti, ditalini, or small shells work best)
- 6 cloves garlic, minced (don’t skimp on this!)
- 6 tbsp butter, divided
- 3 cups chicken or vegetable broth
- 1 cup whole milk or heavy cream
- 1/2 cup grated parmesan cheese
- 2 tbsp olive oil
- Salt and pepper to taste
The Finishing Touches:
- 1/4 cup fresh parsley, chopped
- Extra parmesan for serving
- Lemon wedges (trust me on this)
- Red pepper flakes (optional kick)
Instructions
Heat olive oil and 2 tbsp butter in a large, heavy-bottomed pot over medium heat. Add minced garlic and sauté for about 1 minute until fragrant — don’t let it brown or it’ll get bitter.
Add the dry pasta to the pot and stir it around for 2-3 minutes. This toasts the pasta slightly and gives it incredible flavor. You’ll hear it sizzling — that’s the good stuff happening.
Pour in the broth and milk, stirring to combine. Bring to a boil, then reduce heat to medium-low. Cover and simmer for 12-15 minutes, stirring occasionally, until pasta is tender and most liquid is absorbed.
Remove from heat and immediately stir in the remaining 4 tbsp butter and parmesan cheese. The residual heat will melt everything into a silky sauce. If it looks too thick, add a splash more milk. Too thin? Let it sit for a few minutes — it’ll thicken up.
Season with salt, pepper, and fresh parsley. Taste and adjust — more garlic powder? More cheese? This is your moment to make it perfect.
Notes
- With grilled chicken or shrimp for protein
- Alongside a crisp Caesar salad for contrast
- With crusty garlic bread for ultimate carb heaven
- Topped with cherry tomatoes for color and freshness
- Prep Time: 5 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: ~420 kcal
- Fat: ~18g
- Carbohydrates: ~52g
- Protein: ~12g