Go Back

One Pot Creamy Garlic Pasta

One pot creamy garlic pasta with silky linguine coated in a glossy garlic cream sauce and parmesan melted throughout. Cook everything in one pot until the sauce reduces and clings to the noodles for an easy weeknight pasta dinner.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 820
Ingredients Equipment Method Notes

Ingredients
  

Linguine or spaghetti
  • 12 oz linguine or spaghetti
Garlic
  • 6 garlic cloves, minced
Butter
  • 3 tbsp butter
Broth
  • 2 cup chicken or vegetable broth
Heavy cream
  • 1.5 cup heavy cream
Parmesan
  • 1 cup parmesan cheese, grated
Italian seasoning
  • 1 tsp Italian seasoning
Salt
  • 0.25 tsp salt to taste
Black pepper
  • 0.25 tsp cracked black pepper to taste
Serving garnish
  • 0.5 fresh basil leaves for serving
  • 0.25 cup extra parmesan for serving

Equipment

  • 1 Dutch oven

Method
 

Cook the garlic and build the creamy base
  1. Melt the butter in a large pot over medium heat, then add the minced garlic and sauté for 1–2 minutes until fragrant and just golden.
  2. Add the broth and heavy cream and bring to a gentle boil, stirring so the mixture heats evenly.
Cook the pasta and reduce into a sauce
  1. Add the uncooked linguine and cook for 10–12 minutes, stirring frequently, until al dente and the liquid has reduced into a creamy sauce.
Finish the sauce and serve
  1. Stir in the parmesan and Italian seasoning until the cheese is fully melted and the sauce looks silky.
  2. Season generously with salt and cracked black pepper, adjusting to taste so the flavors pop.
  3. Serve immediately, topped with fresh basil leaves and extra parmesan.

Notes

Pro tip: Keep the heat at a gentle boil while the pasta cooks so the cream reduces into a glossy sauce instead of scorching. Refrigerate leftovers in an airtight container up to 3 days; rewarm gently with a splash of broth or water to loosen the sauce. Freezing is not recommended because the cream can break after thawing. For a lighter option, use half-and-half (or evaporated milk) instead of heavy cream, expecting a slightly thinner sauce.