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Whenever I’m craving something fast and creamy with hardly any cleanup, I make this garlic butter pasta. Tossing everything into one pan means the noodles soak up every herby, garlicky hit while the sauce turns super dreamy with lemon and loads of parmesan. It’s the kind of meal we all want to dig into on any night or have as a homey side that everyone’s crazy about.
That first cold evening when I threw this together using just pantry basics and a bunch of fresh garlic sticks with me. Now it’s everyone’s request when life gets chaotic.
Tasty Ingredients
- Dried herbs (oregano, onion powder, parsley, basil, pepper, mustard powder, thyme): Gives Italian flavor—choose newer herbs for max taste
- Fresh lemon juice: Brings zip to every bite—squeeze it yourself for full punch
- Soy sauce: Kicks up umami and balance—pick a low-salt kind
- Half and half: Makes things creamy but not too heavy—thicker than milk, lighter than cream
- Butter: Makes everything richer—real butter’s the way to go
- Chicken bouillon: Adds more depth without extra liquid
- Shellbow or another short pasta: Holds on to sauce and has a nice chew—look for a rougher finish
- Parmesan cheese: Gives salty cheesy flavor—grate it right before you use it for perfect melt
- Chicken broth: Adds deep savory taste—go for low sodium if you want to fine-tune the salt
- Fresh garlic: The main flavor—use whole cloves so it’s bold and real
Simple How-To
- Finish with Cheese and Lemon:
- Turn the burner way down then slowly add parmesan, letting it melt smooth. Take it off the heat, add a shot of lemon juice, and taste how much fresher it tastes
- Cook the Pasta:
- Bring your mix to a bubbling boil, toss in the pasta, then dial back the heat a bit so it keeps a soft boil. Don’t cover. Stir every now and then with a spatula to keep from sticking and watch for when the pasta’s just right
- Prep Everything:
- Lay out all your ingredients and blend the dried seasonings in a bowl so you can fly through each part—things move quick
- Enrich and Serve:
- Drop in your last pat of butter, put a lid on until it melts, then give everything a nice toss to get it extra silky. Dig in right away for the best texture
- Build the Sauce:
- Pour in your chicken broth, half and half, a swirl of soy sauce, and crumble in half a bouillon cube—mix it all together
- Sauté Garlic and Seasonings:
- Toss three tablespoons of butter into your pot and melt over medium, then add minced garlic and your herb mix. Keep it moving so it gets fragrant but not browned
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Honestly, few things beat digging into buttery, cheesy noodles where you taste every bit of garlic plus a pop of lemon. That smell when the garlic hits butter reminds me of hanging out in my grandma’s kitchen every time.
Keeping It Fresh
Pop extra pasta into a tight container before putting it in the fridge—good for three days
Want to freeze it? Let it cool, move it into a freezer bag, and you’ll be set for up to three months
To warm it up, let it slowly heat on the stove in a saucepan with a lid or in a double boiler, then stir in a bit of half and half if it’s looking dry
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Switch-Ups
Any chunky pasta shape will work like rotini, orecchiette, or cavatappi—skip the skinny types since they cook way too fast
Making it veggie? Swap in vegetable broth easily
No half and half? Blend milk with a little cream and you’re all set
Going plant-based? Vegan butter and nutritional yeast will do the job nicely
How to Serve
Scoop it right from the pan, or pair with garlic bread, crisp chicken Milanese, or roast veggies
Want more greens? Toss in spinach or mushrooms while cooking
Finish with even more parmesan or sprinkle on chopped herbs for a quick upgrade
Recipe FAQs
- → Do I need to stick to a certain kind of pasta here?
Not at all. Cavatappi, rotini, shells, orecchiette, or even bow ties all work great and grab onto the sauce really well. Shellbow is awesome if you've got it.
- → Is it worth using fresh garlic or can I just use the jarred stuff?
If you want that punchy garlic flavor and aroma, definitely go with fresh. The jarred kind is easier but the flavor's a little flat compared to the real thing.
- → What's the best way to warm up leftovers so the noodles don't get soggy?
Set up a simple double boiler on your stove and reheat slow, stirring now and then so everything stays creamy and doesn't dry out.
- → Could I toss in some protein?
You bet. Sautéed mushrooms, cooked shrimp, or chicken are all tasty in this and won't take over the buttery garlic flavor. Just mix them in at the end.
- → Why's the lemon juice go in right before serving?
The lemon perks things up and cuts the richness from the butter and cheese, making each bite pop.