Effortless Garlic Butter Pasta

You'll whip up this garlic butter pasta in one pot and it brings comfort without much hassle. Dinner is ready so fast. The sauce, loaded with garlicky goodness and melted Parmesan plus a punch of lemon, makes everything creamy and flavorful. I love throwing it together on busy nights or making extra for family gatherings. It's so simple, it never leaves my meal plan.

I first made this looking to lighten up my weeknight meals, and now every time I serve it, friends beg for the secret to the buttery sauce. It's such a crowd pleaser.

Dreamy Ingredients

• Shellbow pasta or chunky-shaped pasta: soaks up the sauce perfectly. Go for shells, cavatappi, or any twisty shapes with little pockets.
• Fresh lemon juice: subtly stacks up the brightness. Use a real lemon for a quick zest and top-notch tang.
• Parmesan cheese: grate your own right before adding so it gets melty and smooth. Pick a Parmesan wedge if you can.
• Chicken bouillon cube: takes the broth flavor up a notch. Hunt for cubes with short, simple ingredient lists.
• Soy sauce: gives that deep, savory vibe. Naturally brewed varieties pack the most flavor.
• Half and half: makes everything creamy but still light. Fresher is better here.
• Chicken broth: builds the foundation for the sauce. Low sodium helps control saltiness.
• Fresh garlic: don’t grab the jarred stuff—fresh, plump cloves give the brightest zip.
• Butter: everything gets rich and smooth with unsalted butter so you can tweak the salt yourself.
• Dried thyme, onion powder, and black pepper: add a layer of warmth and complexity. Pick dried herbs that are still greenish, not faded out.
• Dried basil, oregano, parsley, and mustard powder: deliver the classic Italian comfort. Fresh-smelling dried herbs make all the difference.

Simple Steps to Follow

Finishing Touches:

Toss in the last tablespoon of butter, pop a lid on, and let it stand for one minute. Stir gently so everything comes together and the sauce gets glossy and thick on the pasta.

Ready Everything Beforehand:

Line up your ingredients before turning on the stove—this dish cooks quick, so you don’t want to scramble for anything mid-recipe.

Cheese and Lemon Magic:

Drop the heat real low, slowly toss in Parmesan, and keep mixing so it melts nice and creamy. Squeeze the lemon juice in at the very end (off the heat) to perk everything up.

Pasta Time:

Once that sauce is bubbling, pour in your pasta. Keep it uncovered, stir every so often with a silicone spatula, and cook till the timer's almost done—should be just tender at the end.

Start Your Sauce:

Melt three tablespoons of butter in a big sturdy pot over medium. Sprinkle in chopped garlic and all those dried herbs. Stir nonstop for two minutes till it’s super fragrant and the butter looks a bit foamy.

Sauce Simmer:

Pour in the broth, half and half, soy sauce, plus half of the bouillon cube. Stir as you go and turn up the heat till it’s boiling, making sure nothing sticks and the bouillon dissolves in the mix.

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I’m obsessed with the fresh lemon in this dish. That squeeze lifts the rich buttery sauce and suddenly everything tastes lively. My niece tried one bite and broke into the biggest smile because of that zing—it's the key in every batch.

Easy Storage Tips

Keep any leftovers cold in a sealed-up container for three days tops. The pasta keeps soaking up the sauce, so add extra broth or water when heating it up again for that silky goodness.

Stash leftovers in your freezer for as long as three months if you need, but honestly, it’s best eaten right off the stove.

Warm leftovers with a steamer setup on the stove if possible, not in the microwave. It helps the sauce go creamy and smooth again.

Switching Things Up

Grab any small pasta—try out bowtie, rotini, or classic shells. Anything with curves will do the trick.

Go for veggie broth instead of chicken for a no-meat version.

All you have is the pre-shredded Parmesan? Just add it a little at a time and keep stirring so it gets as melty as possible (pre-shredded can be clumpy).

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How to Serve It

This dish is awesome just by itself for a chill dinner but also works next to crispy chicken, shrimp off the grill, simple roasted veggies, or even a green salad.

Honestly, sopping up extra sauce with crusty bread is a must—don’t let any go to waste.

Where This Dish Comes From

Think old-school Italian simplicity, then give it an American moment with the one-pot style and some surprise adds like mustard powder and soy sauce. You’d never guess, but they fit in perfectly and boost the flavor without taking over.

Frequently Asked Questions

→ What type of pasta works best?

Try bite-sized options like rotini, orecchiette, farfalle, cavatappi, medium shells, or shellbows—each scoops up the saucy goodness.

→ Can I use jarred garlic instead of fresh?

Fresh garlic will give you that punchy flavor, but jarred works if that's all you have. The taste will be milder and not as aromatic.

→ Is there a substitute for half and half?

Sure, you can use whole milk instead. It'll make the sauce a bit lighter. Try to skip low-fat milk for best creamy results.

→ How can I add protein?

Go with cooked tofu, chicken, or shrimp! Stir it in just before you finish so it soaks up the sauce and bulks up your dinner.

→ Can I make this vegetarian?

Switch out the chicken broth for veggie broth and leave out the bouillon. Easy swap for a meat-free meal.

→ How should leftovers be stored and reheated?

Pop leftovers in a sealed container in the fridge for up to three days. Reheat it nice and slow in a double boiler on the stove to keep it creamy.