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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 melted throughout. Cook everything in one pot until the starchy liquid reduces into a creamy, clinging sauce—ready for a weeknight 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: 750
Ingredients Equipment Method Notes

Ingredients
  

Linguine or spaghetti
  • 12 oz linguine or spaghetti Use dried pasta for best one-pot sauce reduction.
Garlic and butter base
  • 6 cloves garlic cloves, minced Minced garlic helps it sauté quickly and melt into the sauce.
  • 3 tbsp butter Unsalted or salted both work—season later to taste.
Creamy sauce
  • 2 cup chicken or vegetable broth Choose broth based on your preference; vegetable works for lighter flavor.
  • 1.5 cup heavy cream Provides the rich, glossy texture.
Parmesan and seasonings
  • 1 cup parmesan cheese, grated Grate finely so it melts smoothly without graininess.
  • 1 tsp Italian seasoning Adds classic Italian flavor to the cream sauce.
  • 0.5 salt and cracked black pepper to taste Season generously; start with less and adjust at the end.
Serving
  • fresh basil and extra parmesan for serving Use fresh basil leaves and more parmesan for a finish.

Equipment

  • 1 Dutch oven

Method
 

Sauté garlic
  1. Melt the butter in a large pot over medium heat, then add the minced garlic and sauté for 1–2 minutes until fragrant and just golden, stirring to prevent browning.
Build the sauce
  1. Add the broth and heavy cream and bring to a gentle boil, then keep it at a steady simmer so it reduces as the pasta cooks.
Cook the pasta in the sauce
  1. Add the uncooked pasta and cook for 10–12 minutes, stirring frequently, until the pasta is al dente and the liquid has reduced into a creamy sauce.
Melt in parmesan and finish
  1. Stir in the grated parmesan and Italian seasoning until the cheese is fully melted and the sauce turns silky and glossy.
Season and serve
  1. Season generously with salt and cracked black pepper, then serve immediately topped with fresh basil and extra parmesan.

Notes

Pro tip: grate the parmesan fresh for the smoothest melt—if the sauce thickens too much before serving, loosen with a splash of broth. Store leftovers in the fridge up to 3 days; reheat gently with a little splash of broth or cream to restore the creamy texture. Freezing isn’t recommended because the cream sauce can split when thawed. For a lighter option, use half-and-half instead of heavy cream (the sauce will be slightly less thick but still creamy).