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Creamy Garlic Parmesan Pasta (20 Minutes)

You know that moment when the whole house smells like garlic butter and you just want to dive right into the pot? That’s exactly the magic happening here. This Creamy Garlic Parmesan Pasta brings together velvety sauce and sharp cheese in a way that feels both indulgent and downright comforting. Plus, it only takes 20 minutes! I’ve whipped up this dish countless times when I needed something fast but seriously tasty — and trust me, the combination of tender pasta coated in garlic-infused cream with that cheesy parmesan kick is pure home-cooked happiness.

Quick Facts

Yield: Serves 4
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Ingredients

For the Main Dish:

12 ounces fettuccine or your favorite pasta
2 tablespoons unsalted butter
4 cloves garlic, minced
1 cup heavy cream
1 cup freshly grated Parmesan cheese
Salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley (optional, for garnish)

How I Make It

Step 1:

Start by bringing a large pot of salted water to a boil for the pasta. Once boiling, add your pasta and cook according to the package directions until al dente (usually around 9-11 minutes).

Step 2:

While the pasta cooks, melt the butter in a large skillet over medium heat. Toss in the minced garlic and sauté until fragrant and slightly golden — about 1-2 minutes. Be careful not to burn it; burnt garlic tastes bitter and no one wants that!

Step 3:

Pour in the heavy cream, stirring to combine, and bring it just to a gentle simmer. Let it thicken slightly for 3-4 minutes, stirring occasionally.

Step 4:

Drain the pasta, reserving about ½ cup of the pasta water. Add the pasta directly to the skillet with the cream and garlic sauce.

Step 5:

Reduce the heat to low, then stir in the Parmesan cheese, tossing until the cheese melts and coats the pasta smoothly. If the sauce feels too thick, loosen it with a splash of the reserved pasta water until you get that perfect creamy texture.

Step 6:

Taste and season with salt and pepper. Finish by sprinkling with fresh parsley if you like for a little color and freshness. Serve immediately and enjoy!

Variations & Tips

Swap heavy cream for half-and-half to lighten it up, though the sauce might be thinner.
Add cooked chicken or shrimp for a protein boost.
Throw in some sautéed mushrooms or spinach for extra veggies.
Use Pecorino Romano instead of Parmesan for a tangier flavor.
If the sauce separates, turn the heat very low and whisk in a little butter to bring it back together.

How I Like to Serve It

This pasta is perfect on its own or alongside a crisp green salad tossed with lemon vinaigrette. It shines brightest in cooler weather when those creamy, garlicky flavors hit just right. I also love pairing it with crusty garlic bread to soak up every last bit of sauce—because why waste a drop?

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of milk or cream to refresh the sauce.
If you don’t have fresh garlic, use 1 teaspoon garlic powder but expect a milder flavor.

Closing: This recipe never fails to deliver that perfect creamy, cheesy comfort — it’s my quick go-to for nights when I need something simple but soul-satisfying.