Name: One Pot Creamy Garlic Pasta
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 8 oz pasta (spaghetti, linguine or short pasta like penne); 2 tablespoons olive oil; 4 cloves garlic, minced ((about 1½ teaspoons)); 2 cups milk ((whole milk for richness; low-fat or plant milk possible)); 1 cup grated Parmesan cheese ((freshly grated melts best)); Salt and black pepper to taste; Fresh parsley for garnish

I still remember the first time I made this One Pot Creamy Garlic Pasta on a rainy weeknight — five ingredients, minimal fuss, and a bowl of silky pasta that felt indulgent without the mess. It’s the kind of recipe you reach for when you want comfort food fast: pantry pasta, garlic-forward flavor, and a cheesy finish that comes together in one pan. If you like simple, hands-off dinners that taste like they took longer than they did, this is for you. For another quick, saucy one-pot pasta idea that’s just as satisfying, try my take on a creamy tomato version: easy one-pot creamy tomato pasta.

Why you’ll love this dish

This recipe nails the sweet spot between speed and flavor. It’s quick (one pot, 20–25 minutes total), budget-friendly (basic pantry ingredients), and kid-approved — the mild garlic and Parmesan make it broadly appealing. Because everything cooks together, you get starch-thickened sauce without making a separate roux or béchamel. It’s perfect for weeknights, last-minute guests, or when you want something cozy after a long day.

“One pot, zero cleanup, and the garlic-parmesan combo tasted like it came from a bistro. My new favorite weeknight hack.”

Beyond convenience, the method locks in flavor: sautéed garlic blooms in olive oil, the pasta absorbs milk and flavor as it cooks, and the cheese emulsifies into a glossy sauce. It’s a great base to customize—add vegetables, proteins, or swap milks to suit dietary needs.

The cooking process explained

Before you start: this recipe is essentially pasta cooked gently in milk with aromatics, then finished with Parmesan to create a creamy emulsion. You’ll sauté garlic briefly, add dry pasta and just enough milk to cover, bring to a boil, then simmer, stirring occasionally so the starch releases and the milk thickens. Finally, you stir in grated Parmesan until it melts into a silky sauce and season to taste. Expect to adjust the final thickness with a splash more milk or a minute more simmering if needed.

What you’ll need

8 oz pasta (spaghetti, linguine, or short pasta like penne work well)
2 tablespoons olive oil
4 cloves garlic, minced (about 1½ teaspoons)
2 cups milk (whole milk for richness; low-fat or plant milk possible—see notes)
1 cup grated Parmesan cheese (freshly grated melts best)
Salt and black pepper to taste
Fresh parsley for garnish

Notes/substitutions: use half-and-half for a richer sauce or unsweetened oat milk for a dairy-free option (finish with nutritional yeast instead of Parmesan). If your Parmesan is pre-grated with anti-caking agents, expect a slightly less creamy finish.

Directions to follow

Heat 2 tablespoons olive oil in a large pot or deep skillet over medium heat. Add minced garlic and sauté 1–2 minutes until fragrant and just starting to color.
Pour in the dry pasta and add just enough milk to cover the pasta by about 1/4 inch. Stir to combine.
Bring the pot to a boil, then reduce to a gentle simmer. Cook, uncovered, stirring every few minutes to prevent sticking and to release starch. Follow the pasta package time as a guide (usually 8–12 minutes). The milk should thicken as the pasta cooks.
Once the pasta is tender and the sauce has thickened to coat the noodles, remove from heat. Stir in 1 cup grated Parmesan until melted and glossy. Taste and season with salt and plenty of freshly ground black pepper.
Spoon into bowls and garnish with chopped fresh parsley. Serve immediately.

Cooking notes: If the sauce becomes too thick before the pasta is done, add a splash of milk or reserved pasta water. If it’s too thin at the end, simmer a minute or two longer while stirring.

Best ways to enjoy it

Serve this creamy garlic pasta simply plated with a sprinkle of parsley and extra Parmesan. It pairs beautifully with:

A crisp green salad with lemon vinaigrette to cut the richness.
Roasted or sautéed vegetables — broccoli, asparagus, or baby spinach tossed in at the end.
For protein, add grilled chicken or pan-seared shrimp. For an easy weeknight combo, serve alongside a slightly sweet main like this slow-cooker honey garlic chicken for contrast: crockpot honey garlic chicken.
Plating tip: twirl long noodles into a shallow bowl for a restaurant-style presentation and finish with a drizzle of good olive oil.

How to store & freeze

Leftovers: Cool quickly and transfer to an airtight container. Store in the refrigerator for up to 3–4 days. Reheat gently on the stove over low heat with a splash of milk to loosen the sauce, stirring until warmed through. Microwaving works too; stir every 30 seconds and add milk as needed.

Freezing: Dairy sauces can separate when frozen, so freezing isn’t ideal if you want perfect texture. If you must freeze, store in a freezer-safe container for up to 1 month; thaw in the fridge overnight and re-emulsify by reheating slowly with milk and whisking. Always reheat to at least 165°F (74°C) for safety.

Pro chef tips

Use freshly grated Parmesan — it melts and emulsifies much better than pre-grated bags.
Keep stirring during the simmer so the pasta doesn’t stick and the starch distributes evenly for a silky sauce.
Adjust consistency with warm milk (not cold) to avoid cooling the pasta.
If you want extra flavor, red pepper flakes or a squeeze of lemon brightens the dish just before serving.
For a gluten-free version, use a GF pasta and monitor cook time carefully; different starch levels will change thickness. For more ideas on turning this into a hearty pasta meal with chicken, see this garlic-Parmesan crockpot recipe inspiration: the best crockpot garlic parmesan chicken pasta recipe.

Creative twists

Lemon-Garlic: Add 1 teaspoon lemon zest and a tablespoon of lemon juice when adding Parmesan for a bright finish.
Veggie Boost: Stir in 2 cups baby spinach or blanched broccoli in the last minute of cooking.
Mushroom & Herb: Sauté sliced mushrooms before the garlic and finish with thyme or oregano.
Vegan: Use unsweetened oat milk and 1/4 cup nutritional yeast plus a tablespoon of vegan butter for richness. (Note: texture will differ slightly.)
Cheesy Bake: Transfer finished pasta to a baking dish, top with extra Parmesan and breadcrumbs, and broil for 2–3 minutes for a crisp top.

Helpful answers

Q: How long does this take from start to finish?

A: Plan on 20–25 minutes total: 1–2 minutes to sweat garlic, about 10–12 minutes to cook the pasta depending on shape, plus a few minutes to finish and stir in cheese.

Q: Can I use water instead of milk to reduce calories?

A: You can, but milk adds creaminess and helps the Parmesan emulsify. If you use water, consider adding a splash of olive oil or a small knob of butter and increase the cheese slightly for richness.

Q: My sauce looked grainy after adding Parmesan. What went wrong?

A: Graininess often comes from overheated cheese or using pre-grated Parmesan with anti-caking agents. Remove from heat before stirring in cheese, grate fresh if possible, and stir quickly to create a smooth emulsion.

Q: Is this safe for kids and elderly diners?

A: Yes, but adjust salt and pepper to taste; the Parmesan contributes saltiness. For younger children, reduce black pepper and finely chop parsley to avoid choking hazards.

Q: Can I double the recipe in the same pot?

A: You can, but use a larger pot and more liquid proportionally. Cooking time may increase slightly; stir more frequently to prevent sticking.

Conclusion

If you want a fast, low-fuss pasta that feels luxurious, this One Pot Creamy Garlic Pasta is a dependable weeknight winner. For more one-pot pasta inspiration with similar comfort and speed, check out this reader-tested One-Pot Creamy Garlic Pasta – Kenna’s Cooks, or explore a dairy-free take in this creative One Pot Creamy Garlic Pasta | Vegan Fettucine Alfredo.