A silky, rich pasta coated in a garlic‑infused cream sauce with Parmesan cheese, offering comforting flavor in every forkful.

Why You’ll Love This Recipe

It’s quick and satisfying — ready in about 20 minutes.
The creamy sauce clings beautifully to the pasta, giving you flavor in every bite.
You can easily customize with added proteins (chicken, shrimp) or vegetables.
It’s elegant enough for guests yet simple enough for a weeknight dinner.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Pasta (such as linguine, fettuccine, or penne)
Butter
Garlic, minced
All‑purpose flour
Chicken broth (or vegetable broth)
Heavy cream (or half & half)
Grated Parmesan cheese
Salt
Freshly ground black pepper
Fresh parsley (for garnish)

directions

Cook the pasta in salted boiling water until al dente. Drain and set aside (reserve a small cup of pasta water).
In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for about 30 seconds until fragrant (do not let it burn).
Sprinkle in the flour, whisking continuously to form a roux. Cook 1–2 minutes.
Gradually whisk in the broth, then the cream, stirring until the sauce thickens.
Stir in the Parmesan cheese until melted and smooth. If sauce is too thick, add a bit of reserved pasta water.
Season with salt and pepper to taste.
Add the cooked pasta to the sauce and toss to coat evenly.
Serve with garnish of fresh parsley (and extra Parmesan, if desired).

Servings and timing

Serves: 4
Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes

Variations

Add cooked chicken, shrimp, or salmon for protein.
Stir in sautéed mushrooms, spinach, or peas for extra vegetables.
Use a mixture of cheeses like mozzarella, fontina, or Asiago for richness.
Substitute half the cream with milk (for a lighter version).
Add a pinch of nutmeg or red pepper flakes for extra depth or heat.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, warm over low heat on the stove, adding a splash of cream or broth to loosen the sauce if it has thickened too much.
Avoid freezing, as the cream sauce may separate when thawed.

FAQs

What kind of pasta works best?

Long or medium shapes like linguine, fettuccine, penne, or rigatoni are ideal because the sauce can cling to them well.

Can I use milk instead of heavy cream?

Yes — but the sauce will be less rich. You might need to reduce it a bit longer to thicken.

How do I prevent the sauce from becoming lumpy?

Whisk continuously when adding liquid to the roux, and pour the broth/cream slowly in small amounts.

Do I have to use fresh Parmesan?

Freshly grated Parmesan melts better and has better flavor. Pre‑grated types often contain anti‑caking agents that may affect texture.

Can I make this recipe gluten‑free?

Yes — use a gluten‑free flour blend for the roux and gluten‑free pasta.

Is there a dairy‑free alternative?

You can use a plant‑based cream substitute and nutritional yeast in place of Parmesan, but flavor and texture will differ.

How can I make the sauce thicker or thinner?

For thicker sauce, simmer longer to reduce. For thinner sauce, add reserved pasta water, broth, or cream.

Should I reserve pasta water?

Yes — the starchy water helps loosen and bind the sauce if it’s too thick.

Can I prepare the sauce ahead?

You can, but store separately from pasta and reheat gently with a bit of liquid to restore creaminess.

How to reheat without breaking the sauce?

Reheat slowly over low heat and stir constantly. Add a little cream or broth if separation begins.

Conclusion

This Creamy Garlic Parmesan Pasta is a perfect blend of simplicity and elegance — fast to make, rich in flavor, and endlessly adaptable. Let me know if you’d like me to adjust any part or move on to the next image.