Name: One-Pot Creamy Garlic Pasta
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: American
Ingredients: 12 oz fettuccine or spaghetti; 4 cups vegetable broth (or chicken broth); 1 tablespoon olive oil; 6 cloves garlic, minced; 1 cup heavy cream (or full-fat coconut milk for dairy-free); 1/2 cup grated Parmesan cheese (or nutritional yeast for vegan); 1 tablespoon butter (or plant-based butter); Salt and black pepper, to taste; Fresh parsley, chopped (for garnish); Optional: crushed red pepper flakes, lemon zest, or sautéed mushrooms/spinach

Lusciously creamy, garlicky, and comforting—this easy one-pot creamy garlic pasta is one of my favorite weeknight dinners. It comes together in just about 20 minutes and requires only a single pot, making cleanup a breeze. Whether I’m looking for a meatless option, something quick after work, or just a cozy bowl of pasta, this dish never fails to deliver.

Why You’ll Love This Recipe

I love this pasta for its simplicity and richness. It’s made with pantry staples, yet feels like something from a restaurant. The creamy garlic sauce clings perfectly to the noodles, and everything cooks in one pot, meaning less mess and more flavor. It’s also incredibly versatile—I can make it vegetarian, vegan, or add in extra veggies for a nutritional boost. Plus, it’s done in under 30 minutes!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

12 oz fettuccine or spaghetti

4 cups vegetable broth (or chicken broth)

1 tablespoon olive oil

6 cloves garlic, minced

1 cup heavy cream (or full-fat coconut milk for dairy-free)

1/2 cup grated Parmesan cheese (or nutritional yeast for vegan)

1 tablespoon butter (or plant-based butter)

Salt and black pepper, to taste

Fresh parsley, chopped (for garnish)

Optional: crushed red pepper flakes, lemon zest, or sautéed mushrooms/spinach

Directions

In a large pot over medium heat, I add olive oil and minced garlic. I sauté it for 1–2 minutes, just until it becomes fragrant but not browned.

I pour in the broth and bring it to a boil.

Once boiling, I add the pasta and reduce the heat to medium-low. I let it simmer uncovered, stirring occasionally, for about 10–12 minutes or until the pasta is al dente and most of the liquid is absorbed.

Then I reduce the heat to low and stir in the butter, cream, and Parmesan. I keep stirring until everything melts and the sauce turns smooth and creamy.

Next I season it with salt and black pepper to taste, and if I’m adding any extras like spinach or mushrooms, this is the time to do it.

I serve it hot, garnished with fresh parsley and a sprinkle of red pepper flakes for a little kick.

Servings and timing

Servings: 4 servings

Prep Time: 5 minutes

Cooking Time: 15 minutes

Total Time: 20 minutes

Calories: 390 kcal per serving

Variations

I like to customize this dish depending on what I have on hand:

Dairy-Free/Vegan: I swap the cream with full-fat coconut milk and use nutritional yeast instead of Parmesan.

Add Protein: Sometimes I toss in grilled chicken, shrimp, or crispy tofu for a more filling meal.

Extra Veggies: Spinach, mushrooms, peas, or even sun-dried tomatoes make great additions.

Spicy Twist: A pinch of crushed red pepper flakes adds just the right amount of heat.

Lemon Zest: A touch of zest brightens up the richness of the sauce.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I add a splash of broth or milk to loosen the sauce and warm it gently on the stovetop or in the microwave. It’s best enjoyed fresh, but still tasty the next day.

Related Recipes:

One-Pot Creamy Beef and Garlic Butter Pasta

FAQs

How can I prevent the pasta from sticking while it cooks?

I make sure to stir the pasta occasionally as it simmers in the broth. This keeps the noodles from clumping together and ensures even cooking.

Can I use gluten-free pasta in this recipe?

Yes, I can use gluten-free pasta, but I keep in mind that some types might absorb liquid differently or break more easily. I recommend stirring gently and keeping an eye on texture.

What’s the best substitute for heavy cream?

I often use full-fat coconut milk for a dairy-free version, or I mix milk with a bit of flour or cornstarch for a lighter alternative.

Is this recipe freezer-friendly?

I don’t recommend freezing this dish, as creamy sauces can separate when thawed and reheated. It’s best enjoyed fresh or from the fridge within a few days.

How do I make this recipe more filling?

I like to add proteins like grilled chicken, shrimp, or tofu. Stirring in sautéed vegetables also boosts both flavor and nutrition.

Conclusion

This one-pot creamy garlic pasta has become one of my weeknight staples for a reason. It’s quick, comforting, and endlessly adaptable. Whether I’m cooking for myself or feeding the family, it delivers creamy, garlicky goodness every time—with minimal cleanup and maximum flavor.

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