When I want something quick, comforting and full of flavor, I make this Garlic Butter Pasta. It has been my go-to for an easy meal since college.
You will love these Garlic Butter Noodles!
I started making this dish when I needed a fast dinner on a tight budget. The earliest versions were simply butter and a little garlic (or sometimes garlic salt). Over the years, as my family grew, this simple recipe became comfort food everyone enjoys. The version I make now uses a few basic ingredients—pasta, butter, garlic and plenty of freshly grated Parmesan—and a small technique that makes the sauce silky: adding a bit of reserved pasta water.
Garlic Pasta Ingredients
- Pasta – Spaghetti works well, but any shape is fine. Use thin spaghetti for a faster cook, or try fettuccine, bow ties, orecchiette, or orzo.
- Parmesan – Freshly grated Parmesan melts into the pasta best and gives the creamiest texture.
- Garlic – Adjust the amount to your taste; minced fresh garlic is ideal.
- Butter – I use salted butter to build flavor.
- Pasta water – Reserve a cup just before the pasta finishes cooking. The starchy water helps create a smooth, silky sauce and adds seasoning.
- Fresh herbs – Chopped parsley added before serving brightens the dish. Fresh basil or thyme also work well.
How to make Garlic Butter Pasta
- Cook the pasta in salted boiling water until al dente or to your preference.
- While the pasta cooks, melt butter in a large pan over low heat and add minced garlic.
- Warm just until the garlic is fragrant—do not brown it.
- Reserve about one cup of the pasta water, then drain the pasta.
- Add the drained pasta to the garlic butter and toss to coat.
- Stir in grated Parmesan and toss until the pasta is evenly coated.
- Add a splash of the reserved pasta water as needed to achieve a silky consistency; you probably won’t need it all.
- Finish with freshly chopped parsley and extra Parmesan, then serve hot.
Garlic Pasta Recipe Tips
- Use whatever pasta you have on hand. Different shapes change the mouthfeel but not the flavor.
- Freshly grated Parmesan blends better than pre-grated varieties and creates a creamier coating.
- Add the reserved pasta water slowly; stop when the sauce reaches the texture you like.
- Add fresh herbs right before serving to preserve their color and brightness.
How to Store Garlic Butter Pasta
Store leftovers in an airtight container in the refrigerator for 3–4 days. Reheat briefly in the microwave (30–60 seconds) or on the stove. If the pasta feels dry after reheating, stir in a small amount of butter or a splash of pasta water to restore creaminess.
Butter Garlic Noodles FAQs
Reheat in the microwave for 1–2 minutes or warm on the stove until heated through. Add a little butter or reserved pasta water if it has dried out.
This dish is best served fresh since it only takes about 15 minutes to prepare, but you can make it ahead and reheat if needed.
Serving suggestions
- Roasted or pan-fried fish or shrimp
- Oven-baked or cast-iron chicken thighs
- Simple grilled vegetables or a crisp green salad
If you make this recipe, I’d love to hear about it—leave a comment and share a photo on Instagram.
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Creamy Orzo
Garlic Pasta (Butter Garlic Noodles)
Kathy Berget
Equipment
-
Zester (for grating Parmesan)
Ingredients
- 8 ounces pasta (spaghetti)
- 4 tablespoons butter (salted)
- 1 clove garlic, minced
- 1/2 cup freshly grated Parmesan cheese
- Salt and pepper, to taste
- 1 teaspoon fresh parsley, chopped
Instructions
- Boil pasta in salted water until al dente or to your liking.
- Reserve about one cup of the pasta water and set it aside.
- Drain the pasta.
- While the pasta is boiling, melt the butter in a large pan and add the garlic. Cook over low heat until the garlic is fragrant but not browned, then remove from heat.
- Add the drained pasta to the pan with the garlic butter and toss to coat.
- Stir in the Parmesan and toss to combine.
- Add a little reserved pasta water as needed to make the sauce silky. You likely won’t need all of it.
- Taste and season with salt and pepper if needed. Top with chopped parsley and more grated Parmesan, then serve.
Notes
- Any pasta shape will work—use what you have on hand.
- Freshly grated Parmesan gives the best texture and flavor.
- Add the pasta water slowly; stop when the sauce is as silky as you prefer.
- Finish with fresh herbs for brightness just before serving.
Nutritional Disclaimer:
Nutrition information is an estimate for reference only. For precise values, calculate using the exact ingredients and quantities you use.
Nutrition
Carbohydrates: 43 g
Protein: 12 g
Fat: 15 g
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