Garlic Butter Pasta

Garlic butter pasta is pure comfort in a bowl, simple, silky, and absolutely soul satisfying. With just a handful of pantry ingredients like butter, garlic, Parmesan, and your favorite pasta shape, you can create a weeknight dinner.

Love More Pasta Recipes? Try My Creamy Sun Dried Tomato Pasta or this Creamy Truffle Pasta next.

Why You’ll Love This Recipe

• Ready in under 20 minutes — perfect for busy weeknights when you need dinner fast
• Uses simple pantry staples you probably already have on hand
• Restaurant-quality flavor without the fuss or fancy ingredients
• Endlessly adaptable — add protein, veggies, or spices to make it your own
• Kid-approved comfort food that adults crave too

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Ingredients You’ll Need

For the Pasta:

• 8 oz pasta (about 225 g) — spaghetti, linguine, or your favorite shape (I love linguine for this, but use whatever you have!)
• Salt for boiling water (don’t skip this — it seasons the pasta from the inside out)

For the Garlic Butter Sauce:

• 4 tablespoons unsalted butter (we’ll add it in stages for maximum richness)
• 3 garlic cloves, sliced or minced (fresh is best here)
• ¼ teaspoon black pepper
• Salt, to taste (but taste first — the Parmesan adds plenty)

For Finishing:

• ½ cup freshly grated Parmesan cheese (please use the real stuff, not the pre-shredded)
• ¼ cup chopped fresh parsley (adds a pop of color and freshness)
• Reserved pasta water (this is your secret weapon for silky sauce)

Why These Ingredients Work

The magic of this recipe is in its simplicity. Butter creates a rich, velvety base that coats every strand of pasta. Garlic brings aromatic warmth without overpowering — just a gentle fragrance that makes your kitchen smell like home.

The reserved pasta water is the real hero here, with its starchy goodness that transforms simple butter into a glossy, restaurant-style sauce that clings to the noodles.

Parmesan cheese adds a salty, nutty depth and helps thicken the sauce into something truly special. Fresh parsley isn’t just for looks — it brightens the whole dish with a subtle herbaceous note that balances the richness.

And that pinch of black pepper? It adds just enough bite to keep things interesting without stealing the show.

Essential Tools and Equipment

• Large pot for boiling pasta
• Colander or strainer
• Measuring cup (for reserving pasta water)
• Large skillet or sauté pan (12-inch works great)
• Wooden spoon or tongs for tossing
• Grater for fresh Parmesan
• Chef’s knife and cutting board

Step-by-Step Instructions

Step 1: Boil the Pasta

Bring a large pot of salted water to a rolling boil, it should taste like the sea. Add the pasta and cook until al dente according to package directions.

Before draining, scoop out one cup of that precious pasta water and set it aside. Then drain the pasta.

Step 2: Start the Garlic Butter

In a large skillet over medium heat, melt 2 tablespoons of the butter. Once it’s melted and gently bubbling, add the sliced or minced garlic. Cook just until fragrant, about 30 to 45 seconds. You want it golden and aromatic, not brown.

Step 3: Combine Pasta and Garlic Butter

Add the hot drained pasta directly into the skillet with the garlic butter. Using tongs or a wooden spoon, toss everything together so the pasta gets coated in that buttery, garlicky goodness.

Step 4: Create the Silky Sauce

Pour in a splash of the reserved pasta water (start with about ¼ cup). Toss the pasta continuously, letting the starchy water emulsify with the butter to create a light, glossy coating.

If it looks dry, add a bit more pasta water, a little at a time.

Step 5: Add the Remaining Butter

Add the remaining 2 tablespoons of butter to the skillet. Keep tossing until it melts completely and gets absorbed into the sauce.

Step 6: Finish with Cheese and Herbs

Remove the skillet from the heat. Sprinkle in the freshly grated Parmesan cheese and chopped parsley. Toss everything together until the cheese melts into the sauce and creates a creamy coating.

Step 7: Season and Serve

Taste your pasta and add salt and pepper as needed. Remember, Parmesan is already salty, so go easy at first. Serve immediately in warm bowls with extra Parmesan on top if you like.

You Must Know

The most important thing about garlic butter pasta is timing and temperature control. Never let your garlic brown — it happens fast, and once it’s bitter, there’s no going back. Keep your heat at medium and watch it carefully.

The pasta water is non-negotiable — it’s what transforms melted butter into an actual sauce that clings to the noodles instead of pooling at the bottom of the bowl.

My Personal Secret: I always warm my serving bowls before plating. Just run them under hot water and dry them quickly, or pop them in a warm oven for a minute.

Pro Tips & Cooking Hacks

• Don’t skip salting the pasta water. It’s your only chance to season the pasta itself. Use about 1 tablespoon of salt per 4 quarts of water.
• Reserve extra pasta water. Better to have too much than not enough — you can always save the rest for thinning out leftovers.
• Use a large skillet. It gives you room to toss the pasta without making a mess, and helps the sauce coat evenly.
• Grate Parmesan fresh. Pre-shredded cheese has anti-caking agents that prevent it from melting smoothly into the sauce.
• Add a pinch of red pepper flakes if you want a little heat — it plays beautifully with the butter and garlic.
• Work quickly once the pasta is drained. Hot pasta absorbs the sauce better than cold pasta.

Flavor Variations & Suggestions

This recipe is a beautiful blank canvas. If you want to add protein, toss in some cooked shrimp, grilled chicken, or crispy pancetta right at the end.

For a vegetable boost, sauté some baby spinach, cherry tomatoes, or sautéed mushrooms along with the garlic. A squeeze of fresh lemon juice just before serving adds brightness that cuts through the richness beautifully.

Want to make it creamy? Stir in a few tablespoons of heavy cream or cream cheese along with the butter in step five. Craving something herbaceous? Swap the parsley for fresh basil or add a handful of arugula that wilts right into the hot pasta.

And if you’re feeling fancy, a drizzle of truffle oil at the very end turns this simple dish into something truly luxurious.

Make-Ahead Options

Honestly, this pasta is best enjoyed fresh and hot, right when it comes together. But if you need to prep ahead, you can have your garlic sliced, your Parmesan grated, and your parsley chopped earlier in the day. Store them separately in the fridge until you’re ready to cook.

If you do have leftovers, store them in an airtight container in the refrigerator for up to 2 days. The sauce will be absorbed into the pasta, so when you reheat, add a splash of water, broth, or even a little butter in a skillet over medium heat.

Toss until it comes back to life and looks glossy again. The microwave works in a pinch, but the stovetop method gives you better texture.

What to Serve With Garlic Butter Pasta

This pasta pairs beautifully with a simple green salad dressed in lemon vinaigrette to cut through the richness. Garlic bread might seem like overkill, but honestly, who are we kidding? It’s delicious.

A side of roasted vegetables like broccoli, asparagus, or Brussels sprouts adds color and nutrition to the plate.

For wine lovers, a crisp white like Pinot Grigio or Sauvignon Blanc complements the buttery, garlicky flavors perfectly. And if you want to round out the meal with dessert, keep it light and fresh — something like lemon sorbet or a fruit tart works wonderfully after such a rich, comforting main dish.

Allergy Information

This recipe contains dairy (butter and Parmesan cheese) and gluten (pasta). If you’re dairy-free, you can substitute the butter with a quality plant-based butter or olive oil, and use nutritional yeast or a vegan Parmesan alternative in place of the cheese. Just keep in mind the flavor will be different but still delicious.

For a gluten-free version, simply use your favorite gluten-free pasta. The cooking method stays exactly the same, though gluten-free pasta can be a bit more delicate, so stir gently.

If you’re watching sodium, use low-sodium butter and reduce or skip the added salt, letting the Parmesan provide most of the saltiness.

Storage & Reheating

Store any leftover garlic butter pasta in an airtight container in the refrigerator for up to 2 days. The sauce will thicken and get absorbed as it sits, which is normal.

To reheat, I recommend using a skillet over medium heat. Add a splash of water, broth, or even a small pat of butter to help revive the sauce. Toss gently until heated through and the pasta looks glossy again.

If you’re using the microwave, add a little liquid and cover with a damp paper towel to prevent drying out. Heat in 30-second intervals, stirring between each, until warmed through.

Questions I Get Asked A Lot

Why is my sauce greasy instead of creamy?

This usually happens when you don’t add enough pasta water or don’t toss the pasta vigorously enough. The starch in the pasta water is what emulsifies the fat and creates that silky coating. Add the water gradually and keep tossing — it should come together beautifully.

Can I make this with pre-minced jarred garlic?

You can, but fresh garlic really does taste better here since it’s such a star ingredient. If you must use jarred garlic, use about 1 tablespoon and add it carefully since it can burn faster than fresh.

My Parmesan clumped up — what happened?

The pan was probably too hot when you added the cheese. Always remove the skillet from the heat before adding Parmesan, and make sure you’re using freshly grated cheese, not the pre-shredded kind which contains anti-caking agents.

Can I add vegetables to this recipe?

Absolutely! Sautéed spinach, sun-dried tomatoes, roasted cherry tomatoes, or steamed broccoli all work beautifully. Add heartier vegetables to the pan with the garlic, or stir in tender greens at the very end.

💬 Tried this recipe? Leave a comment and rating below! I’d love to hear how your garlic butter pasta turned out, and if you added any special touches to make it your own.