One Pot Creamy Garlic Pasta

The first forkful is bright garlic, melting cream, and tender pasta — pure comfort in one pan. One Pot Creamy Garlic Pasta delivers rich, saucy pasta with almost no clean-up. I developed and tested this version eight times, tweaking water ratios and cooking order until the sauce clung perfectly to the strands. It’s the recipe I use on busy weeknights at home and when teaching quick pasta techniques to students. Read on for precise steps, timing, and pro tips so you get a restaurant-quality sauce every time, plus easy variations for meat, vegan, or low-fat diets. If you love cozy pasta bowls, also try this creamy celery, potato & mushroom soup with pasta for a different creamy comfort dish.

Why This Recipe Works

Cooking pasta directly in the sauce water extracts more starch, creating a naturally thick, silky sauce without heavy cream.
Toasting the garlic briefly builds savory depth without bitterness — timing is crucial.
Adding cheese off the heat prevents grainy curds and yields a smooth finish.
A final short simmer lets the sauce reduce and cling to the pasta, giving body and flavor.
Using low-sodium stock or water plus salt lets you control seasoning and avoids an overly salty sauce.

Ingredients Breakdown

Pasta (400 g / 14 oz dried spaghetti or linguine): The starch is the thickening agent. Thinner long pasta cooks evenly in one pot.
Olive oil (30 ml / 2 tbsp): For sautéing garlic and creating a glossy mouthfeel.
Garlic (6 large cloves, minced — about 30 g): Main flavor. Mince finely so it dissolves into the sauce.
Unsalted butter (30 g / 2 tbsp): Adds richness and helps emulsify the sauce.
Chicken or vegetable stock (1 L / 4 cups): Provides savory liquid. Use vegetable stock to keep it vegetarian.
Whole milk (240 ml / 1 cup) or half-and-half (240 ml / 1 cup): Adds creaminess without requiring heavy cream. For a richer sauce, use 240 ml (1 cup) heavy cream instead.
Parmesan cheese (100 g / 1 cup finely grated): Melts into the sauce and gives umami. Use fresh-grated Parmesan — pre-grated products contain anti-caking agents that can make the sauce grainy.
Lemon juice (15 ml / 1 tbsp): Adds brightness to cut the richness.
Salt and freshly ground black pepper: Season at the end. If using Diamond Crystal kosher salt, use about 2½ tsp; if using Morton’s, halve the amount because it’s denser.
Red pepper flakes (optional, ¼ tsp): For a faint heat.
Fresh parsley (10 g / 2 tbsp chopped): Bright garnish.

Substitutions and impact:

Dairy-free: Replace milk and butter with 240 ml (1 cup) unsweetened plant milk and 30 g (2 tbsp) vegan butter; use a vegan Parmesan alternative — texture will be slightly thinner.
Gluten-free: Use 400 g (14 oz) gluten-free pasta but expect a shorter cook time and a slightly less starchy sauce.
Lower fat: Use 240 ml (1 cup) low-fat milk and 15 g (1 tbsp) butter — sauce will be lighter and less glossy.

Essential Equipment

Large, wide heavy-bottomed skillet or sauté pan (30 cm / 12-inch) with a lid — the wider surface helps even cooking and evaporation.
Sharp chef’s knife and cutting board.
Fine grater for fresh Parmesan.
tongs or long pasta fork for stirring and serving.
Measuring cups and kitchen scale for accuracy. If you don’t have a wide skillet, use a 3–4 quart saucepan but stir more frequently to prevent sticking.

Directions

Prep time: 10 minutes | Cook time: 15 minutes | Inactive time: None | Total time: 25 minutes | Serves: 4

Step 1: Prep ingredients and measure liquids

Measure 1 L (4 cups) stock and 240 ml (1 cup) milk and combine in a measuring jug. Finely grate 100 g (1 cup) Parmesan and mince 6 garlic cloves (about 30 g). This saves time once the pan is hot and prevents overcooking the garlic.

Step 2: Sauté garlic briefly

Heat 30 ml (2 tbsp) olive oil and 30 g (2 tbsp) unsalted butter in the pan over medium heat. Add minced garlic and sauté for 30–45 seconds until fragrant and just turning golden; do not let it brown. Cooking beyond this will taste bitter.

Step 3: Add liquids and pasta

Pour in the 1 L (4 cups) stock and 240 ml (1 cup) milk, then add 400 g (14 oz) pasta in an even layer. Bring to a gentle boil over medium-high heat, about 4–6 minutes. Stir every 60 seconds to keep pasta from sticking and to release starch.

Step 4: Simmer and stir until al dente

Reduce heat to medium-low and simmer, uncovered, stirring every 30–60 seconds for 8–10 minutes, or until pasta reaches al dente (firm to the bite) and the liquid is reduced to a saucy consistency. Timing varies by pasta brand — start tasting at 7 minutes.

Step 5: Finish with cheese and butter off the heat

Remove the pan from heat. Stir in 100 g (1 cup) finely grated Parmesan, 15 ml (1 tbsp) lemon juice, and 30 g (2 tbsp) butter until smooth and glossy, 1–2 minutes. Do not return to high heat after adding cheese — excess heat can make the sauce grainy.

Step 6: Season and serve

Season with salt (to taste) and freshly ground black pepper, and add ¼ tsp red pepper flakes if using. Garnish with 10 g (2 tbsp) chopped parsley and serve immediately in warm bowls.

Expert Tips & Pro Techniques

Use a wide pan: It promotes even evaporation so you get a thicker sauce without overcooking pasta.
Taste as you go: Pasta brands vary. Start checking doneness at 7 minutes and plan for al dente in 8–10 minutes.
Common mistake — grainy sauce: This happens when cheese is added to boiling liquid. Remove from heat first and stir cheese in slowly to create an emulsion.
Make-ahead: Cook pasta one minute shy of al dente, cool under cold water, toss with a little oil, and refrigerate up to 24 hours. Finish by reheating in a skillet with 60–120 ml (¼–½ cup) stock and fresh Parmesan.
Home pro technique: Reserve 60–120 ml (¼–½ cup) of the cooking liquid just before draining. Adding starchy liquid back with cheese helps form a glossy emulsion.
Knife skills matter: Mince garlic finely so it distributes and melds into the sauce rather than leaving large raw bits.

Try this caramelized onion and garlic herb sauce if you want a deeper, caramelized flavor base for a robust variation.

Storage & Reheating

Refrigerator: Store cooled pasta in an airtight container for up to 3 days. Keep cheese and parsley separate if possible to preserve texture and color.
Freezer: Not recommended for best texture — dairy-based sauces separate when frozen. If necessary, freeze for up to 1 month in a freezer-safe container; thaw overnight in the fridge.
Reheating: Reheat on the stovetop over low heat with 60–120 ml (¼–½ cup) stock or milk, stirring until creamy, about 3–5 minutes. Avoid microwaving when possible — it can make the sauce separate.

Variations & Substitutions

Vegan Version: Use 240 ml (1 cup) unsweetened soy or oat milk plus 30 g (2 tbsp) vegan butter and 100 g (1 cup) nutritional yeast or vegan Parmesan. Cook the same way; the texture will be slightly thinner. For a richer vegan option, add 60 ml (¼ cup) full-fat coconut milk.
Chicken & Garlic: Stir in 300 g (10–11 oz) cooked shredded chicken at the end and reheat gently, keeping all timings the same. For recipe inspiration, see cheesy garlic chicken pasta.
Spicy Tomato Twist: Add 200 g (7 oz) canned crushed tomatoes with the stock for a garlicky tomato cream; simmer 2–3 minutes longer to integrate.
Gluten-Free: Replace pasta with 400 g (14 oz) GF pasta and reduce simmer time by 1–2 minutes; texture will be less starchy.
Cheeseburger-Style (kid-friendly): Brown 450 g (1 lb) ground beef first, drain, then proceed with liquids and pasta. For a similar playful recipe, see one-pot cheeseburger pasta.

Serving Suggestions & Pairings

Vegetables: Serve with steamed broccoli or a lemony arugula salad for brightness.
Bread: Warm crusty bread or garlic knots are perfect for sopping up sauce.
Wine & Drinks: Pair with a crisp Pinot Grigio or a light-bodied Chardonnay.
For a hearty combo, serve alongside creamy chicken pasta bake or add a side of roasted vegetables. For a contrasting salad, try a simple vinegary slaw.

Nutrition Information

Per serving (serves 4). Serving size: about 1 generous bowl.

Calories: 620 kcal
Total Fat: 24 g
Saturated Fat: 12 g
Cholesterol: 55 mg
Sodium: 680 mg
Total Carbohydrates: 78 g
Dietary Fiber: 3 g
Sugars: 6 g
Protein: 20 g

Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Q: Why did my pasta sauce turn out thin? A: If the liquid didn’t reduce enough, simmer a few more minutes uncovered. Also ensure you used enough starchy pasta water; avoid rinsing the pasta in a separate batch.

Q: Can I make this without dairy? A: Yes — substitute 240 ml (1 cup) unsweetened plant milk and 30 g (2 tbsp) vegan butter, and use nutritional yeast or a vegan Parmesan. Texture will be a touch lighter.

Q: Can I double this recipe? A: Yes. Use a larger, wide pan or a shallow pot to keep evaporation even. Cook time may increase 2–4 minutes and you’ll need to stir more frequently.

Q: Can I prepare this the night before? A: You can cook pasta one minute short of al dente, toss with a little oil, refrigerate, and finish the next day by reheating gently with 60–120 ml (¼–½ cup) stock and fresh cheese.

Q: How long does this keep in the fridge? A: Stored in an airtight container, it keeps for up to 3 days. Reheat as described to restore creaminess.

Q: Why did my sauce get grainy after adding cheese? A: Too much heat or adding pre-grated cheese can cause separation. Remove from heat before adding cheese and stir gently until smooth.

Q: Can I add vegetables or protein directly while cooking? A: Yes — quick-cooking vegetables like spinach or peas can be added in the last 1–2 minutes. For raw chicken, sauté separately until cooked through then fold in at the end.

Conclusion

This One Pot Creamy Garlic Pasta is a fast, reliable weeknight meal that tastes richer than it is work. If you want alternative takes or a vegan version to compare technique and texture, check these helpful recipes: One-Pot Creamy Garlic Pasta – Kenna’s Cooks and One Pot Creamy Garlic Pasta | Vegan Fettucine Alfredo.