Garlic Butter Pasta Simple

Garlic butter pasta is my go-to recipe when I want something seriously comforting with bold flavor but not a lot of effort. The combination of velvety noodles and savory garlic sauce makes this a weeknight winner and it always brings back memories of family pasta dinners around the table.

I whipped this up on a night when we were low on groceries and was amazed at how everyone grabbed second helpings even my picky eater.

Ingredients

• Dried basil dried oregano dried parsley and mustard powder: These seasonings deliver classic Italian herb notes with a hint of complexity Choose the freshest dried herbs you can for the brightest taste

• Dried thyme onion powder and pepper: Add background warmth and a subtle kick Check that your thyme still smells fragrant for maximum flavor

• Butter: The foundation for any garlic sauce Use real butter for richness

• Fresh garlic minced: Essential for that signature bite and aroma Buy a fresh head and avoid pre-minced jars for best results

• Chicken broth: The base that adds savory depth Opt for low-sodium if you want control over salt

• Half and half: Makes everything velvety and creamy without being heavy Choose the freshest dairy for a silky sauce

• Soy sauce: Adds unexpected umami that rounds out the flavors Look for naturally brewed types for best quality

• Chicken bouillon cube: Boosts the broth flavor Make sure it is well crumbled or softened so it dissolves completely

• Parmesan cheese freshly grated: Brings salty nutty notes Always use a good block of cheese and grate it yourself to avoid powdery texture

• Fresh lemon juice: Balances the richness and wakes all the other flavors Use real lemons not bottled juice if possible

• Shellbow pasta: Holds sauce perfectly Substitute with other short pasta if needed but the shape is fun and holds up during cooking

Step-by-Step Instructions

Prep the Ingredients:

Measure out all of the seasonings and have every ingredient ready to go This dish moves quickly and prepping keeps everything smooth

Build the Flavor Base:

Melt three tablespoons of butter in a soup pot over medium heat Once melted add in the garlic and seasoning mixture Stir constantly as the garlic becomes fragrant and the butter starts to foam This is the moment you unlock all the flavor and want to keep the heat in check to avoid burning

Simmer with Liquids:

Pour in the chicken broth half and half soy sauce and crumble in the bouillon cube Stir gently to combine the liquids and allow the bouillon to dissolve The mixture should be steaming but not rapidly boiling at this stage

Cook the Pasta:

Raise the heat so the mixture comes to a rolling boil Add your shellbow pasta and stir to coat the noodles As the pot returns to a gentle boil cook uncovered Use a silicone spatula to scrape the bottom of the pot every few minutes to keep the pasta from sticking Test a piece of pasta near the end of cook time to make sure it is just al dente

Finish the Sauce:

Turn the heat to low and sprinkle in the Parmesan in small batches Stir the cheese in gradually letting each addition melt completely This process gives you a smooth and creamy texture

Brighten with Lemon:

Remove the pot from the heat and stir in the fresh lemon juice This pops the other flavors and keeps the sauce from feeling heavy

Final Touch:

Dot the remaining tablespoon of butter over the top Cover the pot and let it rest for a minute so the butter melts Gently fold the butter into the pasta to give everything extra gloss and flavor Serve hot and enjoy the aroma

Pin it

Parmesan is my absolute must in this dish The flavor is unbeatable compared to pre-grated cheese and I have the best memories of my kids taking turns to grate it over the big pot of pasta

Storage Tips

This garlic butter pasta stores well in a container in the fridge for up to three days Warm leftovers gently on the stove or in the microwave with a splash of broth or milk to loosen the sauce If you want to freeze follow all the steps but leave out the fresh lemon juice and Parmesan until after you reheat for serving

Ingredient Substitutions

You can swap the shellbow pasta for penne farfalle or rigatoni with great results If you want a vegetarian version use vegetable broth and a veggie bouillon cube in place of the chicken versions If half and half is not handy you can mix equal parts whole milk and cream

Serving Suggestions

Pair this pasta with a crisp green salad or some roasted vegetables for a colorful plate It is also delicious alongside grilled chicken or shrimp Toss a handful of arugula or baby spinach into the hot pasta just before serving for extra freshness

Cultural Context

Garlic butter pasta leans on traditions from both classic Italian aglio e olio and creamy American pasta bakes It emerged as one of those practical dishes blending two cultures and became a mainstay in my kitchen during busy weeks when I wanted comfort and simplicity

Pin it

Frequently Asked Questions

→ Can I use a different type of pasta?

Yes, you can substitute shellbow with penne, farfalle, or any short pasta that holds sauce well.

→ Is fresh garlic necessary?

Freshly minced garlic adds depth, but pre-minced or even garlic powder can be used in a pinch.

→ Can I make it vegetarian?

Replace chicken broth and bouillon with vegetable alternatives to make a satisfying vegetarian version.

→ How do I prevent the pasta from sticking?

Stir regularly and scrape the bottom of the pot while simmering to keep pasta from sticking.

→ Can I add protein to this dish?

Absolutely. Grilled chicken, shrimp, or sautéed mushrooms pair well for added protein and flavor.

→ What's the best cheese to use?

Freshly grated Parmesan melts smoothly and adds rich, savory flavor to the sauce.