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One pot creamy garlic pasta in a large skillet topped with freshly grated Parmesan and chopped parsley ready to serve

One Pot Creamy Garlic Pasta

Rich, silky creamy garlic pasta cooked entirely in one pot with milk, butter, fresh garlic, and Parmesan. Ready in 20 minutes with minimal cleanup.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Italian-American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

  • 8 oz dry pasta spaghetti or linguine recommended
  • 1 tbsp butter or olive oil butter preferred for richer flavor
  • 4 cloves garlic minced, or 2 tsp jarred pre-minced
  • 2 cups whole milk room temperature preferred, 2% works
  • 1 cup water or enough to just barely cover pasta with milk, roughly 3 cups total
  • 3/4 cup Parmesan cheese freshly grated from a block, not pre-shredded
  • 1/2 tsp salt or to taste
  • 1/4 tsp black pepper
  • 1 tsp Italian seasoning
  • 2 tbsp cream cheese or sour cream optional, for extra creaminess
  • fresh parsley or basil optional garnish, chopped

Equipment

  • Large pot or deep skillet
  • Wooden spoon

Method
 

  1. Melt butter or heat olive oil in a large pot or deep skillet over medium heat. Add minced garlic and saute for 1 to 2 minutes, stirring constantly, until fragrant and just turning golden at the edges. Do not let it brown.
  2. Add dry uncooked pasta directly to the pot. Pour in the milk and enough water to just barely cover the pasta. Stir to combine and bring to a gentle boil over medium heat, watching closely so the milk does not scorch.
  3. Reduce heat to a steady simmer and cook uncovered for 8 to 10 minutes, stirring every 60 to 90 seconds. If the sauce gets too thick before the pasta is done, add a small splash of water and stir immediately.
  4. Remove the pot completely from heat. Stir in Parmesan, salt, pepper, and Italian seasoning until the cheese melts fully and the sauce is smooth and glossy. Stir in cream cheese or sour cream if using.
  5. Taste and adjust salt. Plate immediately, garnish with chopped parsley or basil, and serve while hot.

Notes

Use freshly grated Parmesan from a block for the smoothest sauce. Always remove from heat before adding cheese to prevent clumping. Not freezer-friendly. Reheat leftovers on stovetop with 2 to 3 tablespoons of milk.