Garlic Butter Pasta One Pot

Garlic butter pasta makes for the kind of meal you turn to when you want comfort fast. I am a fan of how it uses one pot and comes together in under thirty minutes with ingredients I almost always have on hand. The deep flavor from butter and garlic, with a zip of lemon and parmesan, had me hooked after the first try. On busy weeknights, I turn to this recipe knowing the whole family will sit down happily without complaint.

Whenever I make it, the kitchen fills with that cozy garlic aroma and it is hard not to sneak bites right out of the pot. My husband requests this nearly every Friday after a long week so it has become our little tradition.

Ingredients

• Unsalted butter: Gives the dish its luxurious base and milder taste, choose the freshest brick you can find
• Fresh garlic: Brings real depth, so mince cloves finely to release the oils
• Chicken broth: Helps the pasta absorb savory flavor, use low sodium for best control
• Half and half: Adds creaminess without feeling heavy
• Parmesan cheese: Brings a salty edge, grate by hand for extra melt and flavor
• Lemon juice: Wakes everything up, use fresh not bottled
• Shellbow pasta: Holds onto the silky sauce, choose a shape with curls or ridges if you swap
• Soy sauce and a bit of bouillon: Boost all the other flavors even in such a small amount

Instructions

Prep All Ingredients:

Mince the garlic and measure out seasonings, broth, cheese and half and half before you start so you can keep moving quickly later. Having everything ready makes a big difference with this recipe.

Bloom Garlic and Spices:

Add three tablespoons of butter to a medium heat soup pot. Once it melts, toss in garlic and all the dried seasonings. Stir often for about one minute until fragrant and the butter foams. This step perfumes the butter with all those flavors.

Add Liquids and Pasta:

Pour in chicken broth, half and half, soy sauce and crumble in half the bouillon cube. Stir well to melt the bouillon. Increase heat and bring to a full boil then add your dry pasta right in.

Simmer Pasta:

Stir the pasta regularly as it cooks—this encourages even cooking and stops any noodles from sticking. Cook uncovered at a gentle boil using the package instructions as your guide and taste test near the end until the pasta is just al dente.

Enrich with Parmesan:

Turn the heat as low as possible and start adding the parmesan little by little. Stir and let it melt into the sauce so it stays smooth rather than clumping. Remove the pot from heat just as the cheese disappears.

Brighten and Finish:

Pour in the lemon juice for brightness and add your last tablespoon of butter. Cover with a lid for a minute to let the butter melt through. Stir once more and serve immediately so you catch the sauce at its creamiest.

I love parmesan so much I have been known to sneak a handful to snack on while the pasta simmers. A sprinkle on top just before serving makes it almost extravagant even on a normal night.

Storage and Leftover Tips

This pasta stores well in an airtight container in the fridge for up to three days. The sauce may thicken as it cools so splash in a spoonful of water or milk when reheating to bring it back to its original creamy texture. I often pack leftovers into lunchboxes and everyone is excited to eat them cold or hot. For the freezer just know the dairy can separate upon thawing so it is best fresh or refrigerated.

Easy Ingredient Swaps

You can use any short cut pasta you like such as rotini penne or even elbows. If you want a vegetarian version swap chicken broth for veggie broth and leave out the bouillon. I have also tried this with a bit of spinach stirred in at the end for extra color and nutrients. If you are out of parmesan try pecorino or even a tiny pinch of nutritional yeast.

Perfect Ways to Serve This

Serve garlic butter pasta as a main dish with a crisp salad and some steamed or roasted broccoli. It is also perfect as a side for grilled chicken or salmon. When I want to stretch it further I add cooked chicken or shrimp near the end and let them heat through in the sauce. The lemon flavor is fantastic with seafood.

The Story Behind This Recipe

Garlic pasta has appeared in so many versions on my dinner table but I first landed on this one after running out of cream halfway through a meal. I stirred in just a splash of half and half and parmesan and we all agreed the lighter texture worked even better. My family now calls this my “accidental favorite” pasta and it is always a hit with visiting friends who marvel at how the sauce clings to every twist of pasta.

Adapting for Every Season

Spring and summer I often add thawed peas or fresh basil before serving for brightness. In the fall I swap half the butter for roasted butternut squash purée which makes it feel extra cozy. Winter calls for doubling the garlic and serving piping hot with a side of rustic bread to mop up sauce. You can easily add leftover roast chicken or turkey to make it heartier.

A handful of finely chopped parsley stirred in just before serving adds color and fragrance. Do not skip the lemon juice as it brings out the other flavors. Always let the pasta cool a bit so the sauce thickens slightly on the plate.

Recipe Q&A

→ Can I use another type of pasta?

Yes, though Shellbow works well, penne, rotini, or fusilli may also be used. Adjust cooking time as needed.

→ Is it possible to make this without chicken broth?

You can substitute vegetable broth for a vegetarian version while maintaining a rich flavor.

→ How do I prevent the pasta from sticking?

Stir the pasta occasionally as it cooks, making sure to scrape the bottom of the pot gently with a spatula.

→ What is the best way to reheat leftovers?

Gently reheat on the stovetop with a splash of milk or broth, stirring until creamy and heated through.

→ Can I add vegetables or proteins?

Absolutely! Add cooked chicken, shrimp, spinach, or peas for extra nutrition and variety.