One-Pot Garlic Butter Pasta – Easy Recipes for Dinner

Okay, friends, I have to admit—this recipe has saved my sanity (and my dinner plans) more times than I can count. Imagine silky garlic butter sauce clinging to perfectly cooked pasta, all made in one pot—yes, one pot! No mess, no fuss, just buttery, garlicky comfort in under 30 minutes. The aroma alone will have you drooling before you even take a bite. Plus, I’ll share my little tricks so your garlic never burns and your sauce turns out creamy every single time. Trust me, once you try this, you’ll be adding it to your weekly dinner rotation faster than I say “more butter.”

Quick Facts

• Yield: Serves 4
• Prep Time: 5 minutes
• Cook Time: 20 minutes
• Total Time: 25 minutes

Ingredients

For the Main Dish:

• 12 ounces pasta (spaghetti, fettuccine, or linguine work great)
• 4 tablespoons unsalted butter
• 4 cloves garlic, minced
• 4 cups low-sodium chicken or vegetable broth
• 1/2 cup grated Parmesan cheese
• Salt and freshly ground black pepper, to taste
• Optional: 1/2 teaspoon red pepper flakes
• Fresh parsley, chopped (for garnish)

How I Make It

Step 1:

Start by melting 4 tablespoons of unsalted butter in a large, deep skillet or wide pot over medium heat. Once melted, add the minced garlic and sauté gently for about 1–2 minutes until fragrant. Be careful to keep the garlic from browning too much—it should smell sweet and toasty, not bitter.

Step 2:

Add the pasta directly to the pot and pour in the 4 cups of broth. Make sure the pasta is mostly submerged in the liquid. Increase the heat to medium-high and bring it to a gentle boil, stirring occasionally to prevent sticking.

Step 3:

Reduce heat to medium and let the pasta cook uncovered for about 10–12 minutes, stirring every few minutes. The pasta will absorb the broth and soften. Keep an eye on the liquid level—if it gets too low before the pasta is tender, add a splash of water or more broth.

Step 4:

When the pasta is al dente and the broth has mostly cooked off, stir in the grated Parmesan cheese. This will thicken the sauce and add that rich, savory kick we’re aiming for. Season with salt, pepper, and red pepper flakes if you like a little heat.

Step 5:

Give it a good stir until the pasta looks glossy and the sauce coats every strand perfectly. At this point, if the sauce feels too thick, splash in a little hot water and stir to loosen.

Step 6:

Turn off the heat and sprinkle with freshly chopped parsley for a burst of color and fresh flavor. Serve immediately while it’s warm, melty, and utterly comforting.

Variations & Tips

• Swap the chicken broth for vegetable broth to keep it vegetarian-friendly.
• Add cooked shrimp or grilled chicken on top for extra protein.
• Mix in some baby spinach or cherry tomatoes during the last few minutes for a veggie boost.
• Use brown butter instead of regular butter for a deeper, nuttier flavor.
• If your pasta sticks, add liquid gradually and stir often to keep things moving.

How I Like to Serve It

This one-pot garlic butter pasta feels like pure comfort on a chilly evening—perfect alongside a crisp green salad and garlic bread. For a light summer twist, serve it with a squeeze of fresh lemon and tossed arugula. And, hey, it makes an easy weeknight dinner when you need something quick but still impressive enough for guests.

Notes

• Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheat with a splash of water or broth to bring back that silky sauce consistency.

Closing: This one-pot garlic butter pasta hits every mark—speed, flavor, and fuss-free cleanup—making it an absolute winner for any night you want something delicious without the drama.