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Creamy Garlic Parmesan Pasta

Creamy garlic parmesan pasta recipe with fettuccine, fresh parsley, and grated cheese.
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This is a quick and comforting pasta dish featuring a silky, rich sauce made from fresh garlic, cream, and high-quality Parmesan cheese. It comes together in under 30 minutes, making it perfect for a cozy weeknight dinner that feels special. The key is using freshly grated Parmesan for a smooth, nutty flavor.

Ingredients

Scale
  • 1 pound (16 oz) pasta (fettuccine, linguine, or penne)
  • 4 tablespoons unsalted butter
  • 6-8 large garlic cloves, minced (about 2 tablespoons)
  • 1 cup heavy cream or half-and-half
  • 1 1/2 cups freshly grated Parmesan cheese, plus more for serving
  • 1/2 teaspoon kosher salt, plus more for pasta water
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon red pepper flakes (optional)
  • Fresh parsley or basil, chopped, for garnish

Instructions

  1. Bring a large pot of generously salted water to a boil. Cook pasta according to package directions for al dente. Before draining, reserve 1 cup of the starchy pasta water.
  2. While pasta cooks, melt butter in a large skillet or Dutch oven over medium-low heat. Add minced garlic and cook for 1-2 minutes until fragrant and softened, but not browned.
  3. Pour in the heavy cream, salt, black pepper, and red pepper flakes (if using). Let the mixture warm through for 2-3 minutes, stirring occasionally, until it just begins to simmer gently.
  4. Reduce heat to low. Gradually add the freshly grated Parmesan cheese, one handful at a time, whisking constantly until each addition is fully melted and incorporated before adding the next.
  5. Add the drained pasta directly to the skillet with the sauce. Using tongs, toss vigorously to coat every strand. If the sauce is too thick, add the reserved pasta water a few tablespoons at a time until it reaches a luxurious, clinging consistency.
  6. Serve immediately, garnished with extra Parmesan, fresh herbs, and another crack of black pepper.

Notes

For a smooth sauce, always use freshly grated Parmesan cheese, as pre-grated contains anti-caking agents that can make the sauce grainy. Do not burn the garlic; cook it gently over medium-low heat. The sauce is best served immediately but can be reheated on the stovetop with a splash of milk or water if it thickens upon standing.

Nutrition

Find it online: https://harmonymeal.com/creamy-garlic-parmesan-pasta/