One-Pot Garlic Butter Pasta
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This One-Pot Garlic Butter Pasta is easy enough to serve as a main dish, but it also works really well as a side. If you only need it alongside chicken, steak, or another entrée, you can simply make a half batch. The flavor reminds me a little of Pasta Roni, but with a homemade twist thanks to the garlic, butter, herbs, and creamy sauce.
The sauce is rich and flavorful without being complicated, and because everything cooks in one pot, cleanup is easy too. If you prefer a looser, creamier sauce, you can stop before adding the final Parmesan, lemon juice, and butter. Once you add the Parmesan, the sauce thickens quite a bit and becomes more Alfredo-like.
Either way, the pasta turns out delicious. Leave it a little saucier for a creamy side dish, or add the Parmesan for a thicker, richer finish that works especially well as a main dish.
Ingredients for One-Pot Garlic Butter Pasta
- BASIL – Basil adds a mild, slightly sweet herb flavor that works well with the garlic, butter, and Parmesan.
- OREGANO – Oregano adds a savory, earthy note and helps give the pasta a more Italian-inspired flavor.
- PARSLEY – Parsley adds freshness and helps balance the richness of the butter and half-and-half.
- MUSTARD POWDER – Mustard powder adds subtle tang and depth without making the pasta taste strongly like mustard. It helps round out the creamy sauce.
- THYME – Thyme adds a warm, earthy flavor that complements the garlic and other herbs.
- ONION POWDER – Onion powder adds savory flavor throughout the sauce without chopping or sautéing fresh onion.
- PEPPER – Black pepper adds a little warmth and helps balance the creamy, buttery sauce.
- BUTTER – Butter adds richness and gives the sauce its smooth, savory base. It also helps carry the flavor of the garlic and herbs.
- GARLIC – Garlic gives the pasta bold, savory flavor and is one of the main ingredients that makes this dish so flavorful.
- CHICKEN BROTH – Chicken broth adds savory flavor and provides the liquid needed to cook the pasta right in the pot.
- HALF-AND-HALF – Half-and-half makes the sauce creamy without being quite as rich as heavy cream.
- SOY SAUCE – Soy sauce adds a small amount of salty, savory depth. You don’t taste it as a separate ingredient, but it boosts the overall flavor.
- CHICKEN BETTER THAN BOUILLON – Better Than Bouillon intensifies the savory chicken flavor of the sauce and gives it a richer, more concentrated taste.
- PARMESAN CHEESE – Parmesan adds salty, nutty flavor and also helps thicken the sauce for a richer, more Alfredo-like finish.
- LEMON JUICE – Lemon juice adds a little brightness and acidity, which helps cut through the richness of the butter and cream.
- PASTA – The pasta cooks directly in the broth and cream mixture, absorbing flavor as it cooks. A shape or noodle that holds onto the creamy sauce works especially well.
Instructions for One-Pot Garlic Butter Pasta
In a small bowl, stir together the basil, oregano, parsley, mustard powder, thyme, onion powder, and black pepper. Set the seasoning mixture aside.
Melt 6 tablespoons of butter in a deep skillet over medium heat. Add the garlic and seasoning mixture, stirring for about 1 minute, until the garlic is fragrant and the butter begins to foam.
Pour in the chicken broth and half-and-half, then stir in the soy sauce and Better Than Bouillon. Bring the mixture to a boil, stirring until the bouillon is dissolved.
Add the pasta and reduce the heat to a gentle simmer. Cook uncovered according to the package directions, stirring occasionally to keep the pasta from sticking and help it cook evenly. Continue cooking until the pasta is tender and the sauce has reduced.
If you prefer a looser, creamier sauce, you can stop here. I especially like serving the pasta this way as a side dish. For a thicker, richer sauce that works well as a main dish, continue with the next step.
Reduce the heat to low and gradually stir in the Parmesan cheese until melted. Remove the skillet from the heat, then add the lemon juice and remaining 2 tablespoons of butter. Toss until the butter melts and the sauce is smooth and creamy.
Serve warm, with additional Parmesan cheese if desired. Makes 6 servings.
Frequently Asked Questions
Can I use a different type of pasta?
Yes. Spaghetti, linguine, fettuccine, or another pasta you enjoy will work. Keep in mind that cooking times vary by pasta shape, so follow the package directions and check for doneness as it cooks.
Do I need to cook the pasta separately?
No. The pasta cooks right in the chicken broth and half-and-half mixture, allowing it to absorb all that garlic butter and herb flavor. It also means fewer dishes to wash!
What if the pasta absorbs too much liquid before it is done?
Add a splash of warm chicken broth and continue cooking until the pasta is tender. Different pasta shapes and brands can absorb slightly different amounts of liquid.
Do I have to add the Parmesan cheese?
No. The pasta is delicious without it and will have a looser, creamier sauce. Adding the Parmesan creates a thicker, richer finish that I especially like when serving it as a main dish.
Why do I need to lower the heat before adding Parmesan?
Parmesan melts more smoothly over low heat. If the sauce is boiling when you add it, the cheese can clump or give the sauce a grainy texture.
Can I leave out the lemon juice?
Yes, but I recommend keeping it if you can. The small amount of lemon juice adds brightness and helps balance the richness of the butter, cream, and cheese.
What does the soy sauce do in this recipe?
Soy sauce adds a little extra savory depth without making the pasta taste like soy sauce. It helps bring out the flavors of the garlic, herbs, and broth.
Can I add chicken or another protein?
Absolutely. Stir in cooked chicken, shrimp, or sliced sausage near the end of cooking to make the pasta a heartier meal.
How do I store and reheat leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. Reheat gently on the stovetop or in the microwave with a splash of milk or chicken broth to loosen the sauce.
Tips and Tricks
- Stir the pasta occasionally as it cooks. Since the pasta cooks directly in the sauce, give it a good stir every few minutes to prevent sticking and help it cook evenly. Make sure any pasta above the liquid gets stirred back in.
- Keep extra chicken broth on hand. Different pasta shapes and brands absorb liquid at different rates. If the sauce gets too thick before the pasta is tender, add a splash of warm chicken broth and continue cooking.
- Keep the pasta at a gentle simmer. Once you add the pasta, lower the heat so the liquid simmers rather than boils rapidly. This gives the pasta time to cook without the sauce reducing too quickly.
- Add the Parmesan gradually over low heat. If you are making the thicker, Alfredo-like version, stir in the Parmesan a little at a time. Keeping the heat low helps the cheese melt smoothly instead of clumping.
- Choose the sauce consistency you like best. For a looser, creamier pasta that works well as a side dish, serve it before adding the final Parmesan, lemon juice, and butter. For a richer sauce that coats the pasta more thickly, finish the recipe with all three ingredients.
FOR MORE RECIPES LIKE THIS, TRY:
- Skillet Ham and Cheese Pasta
- No Boil Slow Cooker Manicotti
- Easy Cheese Stuffed Shells
- Easy Creamy Baked Mac and Cheese
One-Pot Garlic Butter Pasta
Real Mom Kitchen
Equipment
Ingredients
Seasonings:
- 1 ½ tsp basil
- 1 ½ tsp oregano
- 1 ½ tsp parsley
- 1 ½ tsp mustard powder
- ½ tsp dried thyme
- ½ tsp onion powder
- ¼ tsp pepper
Sauce/Pasta:
- ½ cup butter divided
- 8 cloves garlic minced
- 5 ½ cups chicken broth
- 1 ½ cups half and half
- 2 tsp soy sauce
- 1 tsp Better Than Bouillon or one bouillon cube
- 1 ½ cups Parmesan cheese
- 2 Tbsp lemon juice
- 1 lb pasta I used bow tie
Instructions
- Mix the seasonings together in a bowl and set aside.
- Add 3 Tbsp of the butter to a deep skillet. Allow it to melt. Add in the seasonings and garlic. Cook for about a minute until the butter foams.
- Add in the chicken broth, half and half, soy sauce, and bouillon. Bring to a boil.
- Add the pasta and simmer uncovered, following the package instructions, until tender. Stir a few times during the process for even cooking. Once the pasta is done, you can stop here. This is great if using the pasta as a side. For a main dish, I like to proceed with the next step.
- Reduce the heat and gradually mix in the Parmesan cheese. Remove from the heat once the cheese is melted. Add in the lemon juice and the remaining 1 Tbsp of butter. This will help smooth out the sauce. Serves 6.
Nutrition
This recipe is adapted from The Cozy Cook.
