Name: Creamy Garlic Parmesan Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 400 g Fettuccine or Linguine; 50 g unsalted butter; 4-5 large garlic cloves (finely minced); 30 g plain flour; 350 ml whole milk; 150 ml double cream; 100 g Parmesan cheese (finely grated (plus extra for serving)); 1 tsp salt (or to taste); 1/2 tsp freshly ground black pepper; A small handful of fresh flat-leaf parsley (finely chopped)

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There are some meals that feel like a warm hug in a bowl, and for me, this Creamy Garlic Parmesan Pasta is the very definition of that feeling. It’s a dish that relies on a few good quality ingredients to create something truly satisfying. The sauce is rich and velvety without being heavy, clinging beautifully to every strand of pasta. It’s a recipe I’ve been making for over 4 years, and it never disappoints my family or any guests we have over.

What we’re creating here is more than just a simple pasta dish. It’s about that moment you take the first bite: the salty, nutty flavour of real Parmesan hits you, followed by the mellow warmth of garlic that has been gently cooked in butter. The double cream gives it a luxurious texture that feels incredibly indulgent. This garlic parmesan pasta is my go-to when I need a delicious meal on the table in under half an hour, and it always gets compliments.

It works wonderfully for a quiet weeknight dinner when you crave something special, but it’s also elegant enough to serve when you have friends round. We’ll be using a simple technique to make the sauce incredibly smooth, ensuring it never splits or becomes grainy. If you’re a fan of deeply savoury and creamy pasta dishes, you are going to love this one.

Recipe Overview

This recipe brings together the bold flavours of garlic and Parmesan into a silky, luscious sauce that generously coats each strand of pasta. I’ve tested this with various types of cream and milk, and I find the combination of whole milk and double cream gives the perfect balance of richness without being overly heavy. Expect a deeply savoury, aromatic, and utterly comforting meal.

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4 people
Difficulty: Easy

Why You’ll Love This Creamy Garlic Parmesan Pasta Recipe

Genuine Flavour: This dish is all about authentic taste. We use freshly minced garlic for a potent, aromatic base and real Parmigiano-Reggiano for its signature sharp, nutty profile that pre-shredded cheese just can’t match.
Ready in 25 Minutes: From start to finish, this entire meal comes together in about 25 minutes, making it a fantastic option for those busy weeknights when you still want a proper, home-cooked dinner.
Flexible Recipe: It’s a brilliant base for customisation. You can stir in some wilted spinach, add pan-fried chicken breast pieces, or throw in some sautéed mushrooms to make it your own.
Great for a Cosy Night In: This is the kind of meal that is ideal when you want to curl up on the sofa. It’s rich, satisfying, and feels like a real treat after a long day. If you fancy a delicious dessert afterwards, my Giant Skillet Cookie Recipe is the perfect follow-up.
Family Tested: My children always clear their plates when I make this. It’s a gentle yet flavourful dish that seems to appeal to everyone, making it a staple in our household meal plan.

Creamy Garlic Parmesan Pasta Recipe

⏱️ 10 min prep • 🍳 20 min cook • 👥 4 servings

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Ingredients You’ll Need

For the best results, use high-quality ingredients. The difference between a block of Parmesan and the pre-grated kind is night and day in a sauce like this. I always use a block of Parmigiano-Reggiano; it melts into the sauce seamlessly and provides an unmatched depth of flavour.

400g Fettuccine or Linguine
50g unsalted butter
4-5 large garlic cloves, finely minced
30g plain flour
350ml whole milk
150ml double cream
100g Parmesan cheese, finely grated (plus extra for serving)
1 tsp salt (or to taste)
1/2 tsp freshly ground black pepper
A small handful of fresh flat-leaf parsley, finely chopped

Marcus’s Tip: Don’t be tempted to use a garlic press. Finely mincing the garlic with a knife gives you small pieces that soften beautifully in the butter without burning, releasing a sweeter, more rounded flavour into the sauce.

How to Make Creamy Garlic Parmesan Pasta Recipe

We’ll build the sauce in one pan while the pasta cooks, which makes the whole process very efficient. The key is to have all your ingredients measured and ready to go before you start, as things move quite quickly once you begin the sauce.

Cook the Pasta: Bring a large pot of well-salted water to a rolling boil. Add the fettuccine and cook according to the package instructions until al dente (usually 8-10 minutes). Before draining, reserve about 250ml (a mugful) of the starchy pasta water. Drain the pasta and set it aside.
Start the Sauce Base: While the pasta is cooking, melt the butter in a large, deep frying pan or sauté pan over a medium-low heat. Add the minced garlic and cook gently for 1-2 minutes until it’s fragrant and soft, but not browned. You want to infuse the butter with the garlic flavour without any bitterness.
Make the Roux: Sprinkle the plain flour over the garlic butter and stir continuously with a whisk for about one minute. This will cook out the raw flour taste and form a thick paste, known as a roux.
Add the Liquids: Gradually pour in the whole milk, a little at a time, whisking constantly to ensure a smooth, lump-free sauce. Once all the milk is incorporated, pour in the double cream and continue to whisk.
Simmer and Thicken: Bring the sauce to a gentle simmer and let it cook for 3-5 minutes, stirring occasionally, until it has thickened enough to coat the back of a spoon.
Melt the Cheese: Turn the heat down to the lowest setting. Add the 100g of finely grated Parmesan cheese to the pan. I find that stirring it in with a wooden spoon or spatula works best here to help it melt evenly without clumping. Stir until the cheese is completely melted and the sauce is smooth. Do not let the sauce boil at this stage.
Season: Season the sauce with salt and freshly ground black pepper. Taste and adjust if necessary. Remember that the Parmesan is already salty, so you may not need much extra salt.
Combine Everything: Add the drained pasta to the pan with the sauce. Use tongs to toss everything together until the pasta is thoroughly coated. If the sauce seems a little too thick, add a splash of the reserved pasta water to loosen it to your desired consistency. This starchy water is key to a silky sauce.
Finish and Serve: Stir through the chopped fresh parsley. Serve the creamy garlic parmesan pasta immediately, topped with an extra grating of Parmesan cheese and a crack of black pepper.

Tips From My Kitchen

Temperature Control: Once you add the Parmesan cheese, the heat must be very low. If the sauce boils, the cheese can separate and become grainy, ruining the texture. Gentle heat is your best friend for a silky smooth finish.
The Secret Step: Never, ever throw away all your pasta water. That cloudy, starchy liquid is liquid gold. It helps emulsify the fat from the butter and cheese with the liquid, creating a cohesive sauce that clings perfectly to the pasta. I used to struggle with this dish until I discovered this technique; it’s a game-changer explained well by food science experts at Serious Eats.
Make-Ahead: This dish is truly at its best when served fresh. However, you can make the sauce up to the point before adding the pasta. Let it cool, store it in the fridge, and then gently reheat it, adding a splash of milk to loosen it before tossing it with freshly cooked pasta.
Storage: Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, place it in a pan over low heat with a splash of milk or water, stirring gently until warmed through. The microwave can make it separate, so the stovetop is preferable.

Equipment You’ll Need

Large pot for boiling pasta
Colander
Large, deep frying pan or sauté pan
Whisk
Tongs or a pasta fork
Cheese grater

Common Mistakes to Avoid

Overcooking the Pasta: Pasta continues to cook slightly when you add it to the hot sauce. Always cook it to ‘al dente’ (with a slight bite) so it doesn’t turn mushy in the final dish.
Boiling the Cheese Sauce: I’ll say it again because it’s so important! Boiling the sauce after the Parmesan is added is the fastest way to a grainy, split sauce. Remove it from the main heat or keep it on the absolute lowest setting.
Skipping the Pasta Water: Tipping all the pasta water down the sink is a common mistake. This starchy water is a crucial ingredient for binding the sauce and achieving that perfect creamy consistency. Always reserve a cupful before you drain the pasta.

Delicious Variations to Try

This garlic parmesan pasta is a fantastic canvas for other ingredients. Once you’ve mastered the base recipe, feel free to experiment. For another family-friendly meal, check out our Creamy Chicken And Rice Recipe.

Spicy Version: Add 1/2 teaspoon of red chilli flakes along with the garlic for a gentle, warming heat that cuts through the richness of the cream.
Add Some Veg: Stir in a large handful of fresh spinach at the end and let it wilt into the sauce, or add some steamed asparagus tips or tenderstem broccoli for extra texture and nutrients.
Different Protein: This dish is wonderful with added protein. Top it with slices of grilled chicken breast, pan-fried king prawns, or some crispy bacon lardons stirred through the sauce.

What to Serve With Creamy Garlic Parmesan Pasta Recipe

Because this creamy pasta is quite rich, it pairs best with simple, fresh side dishes that provide a bit of contrast.

A Simple Green Salad: A crisp salad of rocket and cherry tomatoes with a sharp lemon vinaigrette helps to cut through the richness of the sauce.
Garlic Bread: You can never have too much garlic! A few slices of warm, crusty garlic bread are ideal for mopping up any leftover sauce from the bowl.
Wine Pairing: A dry, crisp white wine like a Sauvignon Blanc or an Italian Pinot Grigio works beautifully. Its acidity complements the creamy sauce without overpowering it.

Frequently Asked Questions

Can I make this ahead of time?

It’s best enjoyed immediately after making it, as the sauce is at its creamiest. You can make the sauce an hour or two in advance and gently reheat it, but once combined with the pasta, it’s best to eat it straight away. Leftovers tend to absorb the sauce and can become a bit dry upon reheating.

Why did my sauce go lumpy or grainy?

This usually happens for one of two reasons. Firstly, if you don’t whisk the milk in gradually when making the roux, lumps of flour can form. Secondly, and more commonly, the sauce will become grainy if it boils after you’ve added the Parmesan cheese. The proteins in the cheese separate at high heat, so always add it over very low heat and stir gently until melted.

How do I store leftovers?

Place any leftovers in an airtight container and store them in the fridge for up to 2 days. To reheat, add the pasta to a saucepan with a tablespoon or two of milk or water over a low heat. Stir gently until it’s warmed through. This helps to bring back some of the creaminess.

Can I use pre-grated Parmesan cheese?

You can, but I strongly advise against it for sauces. Pre-grated cheeses are often coated with anti-caking agents like cellulose to prevent them from clumping in the bag. These agents prevent the cheese from melting smoothly, often resulting in a slightly gritty texture. Grating a block of Parmigiano-Reggiano yourself will give you a much better result.

My sauce seems too thick, how can I fix it?

This is an easy fix! This is exactly why we reserve the starchy pasta water. Simply stir in a tablespoon of the reserved water at a time until the sauce reaches your desired consistency. The starch in the water will help loosen the sauce without making it watery.

Creamy Garlic Parmesan Pasta

A rich and decadent pasta dish featuring a velvety smooth sauce made with garlic, cream, and Parmesan cheese. This quick comfort food classic is perfect for a weeknight dinner.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Main Course

Cuisine: Italian

Calories: 775

Ingredients Method Notes

Ingredients

400 g Fettuccine or Linguine
50 g unsalted butter
4-5 large garlic cloves finely minced
30 g plain flour
350 ml whole milk
150 ml double cream
100 g Parmesan cheese finely grated (plus extra for serving)
1 tsp salt or to taste
1/2 tsp freshly ground black pepper
A small handful of fresh flat-leaf parsley finely chopped

Method

Cook the Pasta: Bring a large pot of well-salted water to a rolling boil. Add the fettuccine and cook according to the package instructions until al dente (usually 8-10 minutes). Before draining, reserve about 250ml (a mugful) of the starchy pasta water. Drain the pasta and set it aside.
Start the Sauce Base: While the pasta is cooking, melt the butter in a large, deep frying pan or sauté pan over a medium-low heat. Add the minced garlic and cook gently for 1-2 minutes until it's fragrant and soft, but not browned. You want to infuse the butter with the garlic flavour without any bitterness.
Make the Roux: Sprinkle the plain flour over the garlic butter and stir continuously with a whisk for about one minute. This will cook out the raw flour taste and form a thick paste, known as a roux.
Add the Liquids: Gradually pour in the whole milk, a little at a time, whisking constantly to ensure a smooth, lump-free sauce. Once all the milk is incorporated, pour in the double cream and continue to whisk.
Simmer and Thicken: Bring the sauce to a gentle simmer and let it cook for 3-5 minutes, stirring occasionally, until it has thickened enough to coat the back of a spoon.
Melt the Cheese: Turn the heat down to the lowest setting. Add the 100g of finely grated Parmesan cheese to the pan. I find that stirring it in with a wooden spoon or spatula works best here to help it melt evenly without clumping. Stir until the cheese is completely melted and the sauce is smooth. Do not let the sauce boil at this stage.
Season: Season the sauce with salt and freshly ground black pepper. Taste and adjust if necessary. Remember that the Parmesan is already salty, so you may not need much extra salt.
Combine Everything: Add the drained pasta to the pan with the sauce. Use tongs to toss everything together until the pasta is thoroughly coated. If the sauce seems a little too thick, add a splash of the reserved pasta water to loosen it to your desired consistency. This starchy water is key to a silky sauce.
Finish and Serve: Stir through the chopped fresh parsley. Serve the creamy garlic parmesan pasta immediately, topped with an extra grating of Parmesan cheese and a crack of black pepper.

Notes

Reserving the starchy pasta water is key to achieving a silky, perfectly emulsified sauce. Use it to thin the sauce to your desired consistency.

I really hope you enjoy making this Creamy Garlic Parmesan Pasta. It’s a recipe that has brought a lot of joy to my dinner table, and I’m confident it will do the same for yours. If you do give it a try, please let me know how it turned out in the comments below. I love hearing about your kitchen adventures! If you’re looking for another family favourite, give my Easy Ground Beef Tacos a go next week.

Cheers,
Marcus