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Creamy Garlic Parmesan Pasta – Easy 15-Minute Dinner

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A quick and easy creamy garlic parmesan pasta that comes together in under 15 minutes. This weeknight hero features a silky, savory sauce made with simple ingredients and a foolproof technique.

Ingredients

Scale
  • 8 oz (225g) fettuccine or linguine
  • 3 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 1 cup (240ml) heavy cream
  • 1 cup (100g) freshly grated parmesan cheese
  • ½ cup (120ml) reserved pasta water
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon red pepper flakes (optional)
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Bring a large pot of salted water to a rolling boil. Use about 1 tablespoon of salt per 4 quarts of water. While it heats up, grate your parmesan and mince your garlic.
  2. Cook your pasta according to package directions until al dente. Before draining, reserve 1 cup of the starchy pasta water. Drain the pasta but do not rinse.
  3. While the pasta cooks, start the sauce. In a large skillet, melt the butter over medium heat. Once foaming, add the minced garlic and red pepper flakes if using. Cook for 60-90 seconds, stirring constantly, until fragrant and just barely golden.
  4. Pour in the heavy cream. Stir until smooth. Let it come to a gentle simmer, then reduce the heat to low. This takes about 2-3 minutes.
  5. Add the parmesan cheese gradually, sprinkling it in handful by handful, stirring constantly between each addition. Keep stirring until the cheese is fully melted and the sauce is smooth and glossy, about 2 minutes.
  6. Season the sauce with salt and pepper. Taste and adjust if needed.
  7. Add the drained pasta directly to the skillet. Toss everything together using tongs or a wooden spoon. If the sauce seems too thick, add reserved pasta water a splash at a time (usually about ¼ cup) until desired consistency is reached.
  8. Toss for another minute until the pasta is well coated and the sauce has thickened slightly. Remove from heat, garnish with fresh parsley, and serve immediately.

Notes

For the creamiest results, make sure your cream and parmesan are at room temperature before starting. Cold ingredients can cause the sauce to seize up. If you’re dairy-sensitive, use a high-quality lactose-free cream. Avoid ultra-pasteurized versions if possible, as they don’t thicken as well. Don’t rush the garlic—medium heat is your friend. Grate your own cheese; pre-shredded parmesan contains anti-caking agents that prevent smooth melting. Save more pasta water than you think you need. Taste as you go. Work quickly once the pasta is done. If your sauce separates, take it off the heat immediately and whisk in a splash of cold cream or milk.

Nutrition

Keywords: creamy garlic parmesan pasta, easy pasta recipe, 15-minute dinner, weeknight dinner, garlic parmesan pasta, quick pasta

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