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One Pot Creamy Garlic Pasta

One pot creamy garlic pasta with silky linguine coated in a glossy garlic cream sauce. Parmesan melts throughout for a creamy pasta recipe that turns weeknight pasta into a quick dinner.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

One Pot Creamy Garlic Pasta
  • 12 oz linguine or spaghetti
  • 6 garlic cloves, minced
  • 3 tbsp butter
  • 2 cup chicken or vegetable broth
  • 1.5 cup heavy cream
  • 1 cup parmesan cheese, grated
  • 1 tsp Italian seasoning
  • 1 salt and cracked black pepper to taste
  • 1 fresh basil
  • 1 extra parmesan for serving

Equipment

  • 1 Dutch oven

Method
 

Cook the garlic base
  1. Melt butter in a large pot over medium heat, then add garlic and sauté for 1–2 minutes until fragrant and just golden.
  2. Add broth and heavy cream, then bring the mixture to a gentle boil.
Cook pasta until creamy
  1. Add uncooked pasta and cook, stirring frequently, for 10–12 minutes until al dente and the liquid has reduced into a creamy sauce.
Finish and serve
  1. Stir in parmesan and Italian seasoning until the cheese is fully melted and the sauce is silky.
  2. Season generously with salt and cracked black pepper.
  3. Serve immediately topped with fresh basil and extra parmesan.

Notes

Pro tip: stir often during the 10–12 minutes so the starch helps thicken the garlic cream sauce into a glossy coating. Store leftovers in the fridge up to 3 days; rewarm gently with a splash of broth or cream until loosened, and note the sauce may thicken on cooling. Freezing isn’t recommended for the creamiest texture. If you want a lighter option, use half-and-half instead of heavy cream for a thinner but still flavorful sauce.