Easy Garlic Parmesan Pasta

Creamy garlic parmesan pasta recipe with fresh herbs and cheese.

A creamy, garlicky pasta dish with rich parmesan that's quick to prepare, perfect for busy weeknights or lazy weekends.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 450

Ingredients Method Notes

Ingredients

Pasta

1 box (16 oz) large tube-shaped pasta (like rigatoni, penne, or ziti) The perfect vessel for holding the creamy sauce.

Sauce Base

3 tablespoons butter Adds richness and a silky texture.
4 cloves garlic (minced, pressed, or chopped from a jar) Brings out savory notes that elevate the meal.
3 tablespoons all-purpose flour Helps thicken the sauce.
1 cup reduced-sodium chicken broth Adds depth without being overly salty.
1 cup whole milk Contributes creaminess.
½ teaspoon salt Enhances natural flavors.
¼ teaspoon pepper Adds warmth and spice.
2 teaspoons dried parsley Introduces freshness and color.
1½ cups shredded parmesan cheese Adds a nutty, savory note.

Method

Cooking the Pasta

Cook the large tube-shaped pasta according to the package directions, salting the boiling water generously.

Preparing the Sauce

In a saucepan over medium heat, melt the butter until bubbly. Add minced garlic and stir for about 30 seconds.
Sprinkle in the flour, whisking continuously for another 30 seconds until it forms a thick paste.
Gradually whisk in chicken broth and milk, cooking until the mixture thickens without boiling.
Once thickened, remove from heat and stir in parsley and parmesan cheese until melted.

Combining and Serving

Drain the cooked pasta (do not rinse) and mix it with the creamy sauce thoroughly. Serve immediately.

Notes

For extra flavor, add red pepper flakes or experiment with vegetables like spinach or grilled chicken.
Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently with a splash of milk.