Name: 15-Minute Garlic Butter Pasta Recipe - Irresistible Comfort
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Italian
Ingredients: 8 oz pasta; 4 tbsp butter; 4 cloves garlic, minced; 1/4 tsp salt; 1/4 tsp black pepper; 2 tbsp parsley, chopped; 1/4 cup grated parmesan cheese

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Garlic butter pasta is my go-to dish when I need something quick, delicious, and downright comforting. You won’t believe how something so simple—butter, garlic, pasta—can taste so incredible! In just 15 minutes, you’ll have a bowl of buttery, garlicky goodness that feels like a hug from the inside. It’s the kind of recipe I turn to on busy weeknights when time’s tight but I still want a meal that tastes like I put in way more effort. Trust me, once you try this garlic butter pasta, it’ll become a regular in your rotation too.

Why You’ll Love This Garlic Butter Pasta

This garlic butter pasta isn’t just good—it’s the kind of dish that makes you wonder why you ever order takeout. Here’s why it’s a winner every single time:

Effortless cooking: Just 6 ingredients and 15 minutes stand between you and dinner heaven
Buttery magic: The garlic gets golden and fragrant, turning simple butter into liquid gold for your pasta
Weeknight lifesaver: When the fridge looks bare, you’ll always have what you need for this recipe
Customizable: Dress it up or keep it simple—it’s delicious either way (I’ll share my favorite twists later!)

It’s the dish I make when I want to impress without stress—and trust me, it never fails.

Garlic Butter Pasta Ingredients

What I love about this recipe is how just a handful of simple ingredients create something so much greater than the sum of its parts. Here’s everything you’ll need to make garlic butter pasta that tastes like it came from your favorite Italian trattoria:

8 oz pasta – I prefer spaghetti or linguine, but any long pasta works (use what you’ve got!)
4 tbsp butter – Real, unsalted butter is key here (never margarine – my Italian grandma would faint!)
4 cloves garlic, minced – Fresh only! That pre-minced stuff in jars just doesn’t give the same punch
1/4 tsp salt – Plus more to taste – we’ll adjust at the end
1/4 tsp black pepper – Freshly cracked if you can – it makes all the difference
2 tbsp parsley, chopped – Flat-leaf Italian parsley gives the best flavor, but curly works in a pinch
1/4 cup grated parmesan cheese – The good stuff! Skip the green canister – freshly grated melts so much better

Pro tip from my kitchen disasters: Have all your ingredients prepped and ready before you start cooking. Garlic burns in a blink, and pasta waits for no one! Oh, and save that pasta water – we’ll talk about why in the steps ahead.

Equipment You’ll Need for Garlic Butter Pasta

One of the best things about this garlic butter pasta? You don’t need fancy gadgets—just a few basic kitchen tools that you probably already have. Here’s what I grab every time I make this recipe:

Large pot – Big enough to give your pasta room to dance in the boiling water (I use my 6-quart)
Skillet or sauté pan – A 10-inch works perfectly for tossing everything together
Wooden spoon – My trusty sidekick for stirring that garlicky butter without scratching my pans
Colander – For draining the pasta (but remember—we’re saving some of that starchy water!)
Chef’s knife & cutting board – For mincing garlic and chopping parsley
Measuring spoons – Because eyeballing butter measurements never ends well for me

That’s it! No stand mixers, no food processors—just simple tools for simple, delicious food. Though I will confess: I sometimes use my microplane for the parmesan because fresh grating makes me feel fancy. But really, all you need is one good pot and pan to make magic happen.

How to Make Garlic Butter Pasta

Okay, let’s turn these simple ingredients into something magical! I’ve made this garlic butter pasta more times than I can count, and I’ve learned a few tricks along the way to make it perfect every single time. Follow these steps, and you’ll have dinner on the table before you know it.

Step 1: Cook the Pasta

First things first—let’s get that pasta going! Fill your large pot with water (about 4 quarts) and bring it to a rolling boil. Once it’s bubbling away, add a big pinch of salt—it should taste like the sea. That’s your first flavor layer right there!

Add your pasta and stir immediately to prevent sticking. Now here’s my secret: cook it for 1 minute less than the package says. We want it al dente—still with a slight bite—because it’ll cook a bit more in the sauce later.

Before draining, here’s the crucial step—scoop out about 1/4 cup of that starchy pasta water and set it aside. This liquid gold will help our sauce cling perfectly to the noodles. Then drain the rest, but don’t rinse! We want all that starch to help the sauce stick.

Step 2: Prepare the Garlic Butter Sauce

While the pasta cooks, let’s make that heavenly garlic butter. Melt your butter in the skillet over medium-low heat—we’re not making popcorn here, and garlic burns easily. Once melted, add your minced garlic. Now breathe in—that amazing smell is dinner coming together!

Cook the garlic for about 1 minute, stirring constantly with your wooden spoon. You’ll know it’s ready when it’s fragrant and just starting to turn golden—but stop before it browns! Burnt garlic tastes bitter, and we want sweet, mellow flavor. If your garlic starts sizzling aggressively, turn the heat down immediately.

Step 3: Combine and Season

Time to bring it all together! Add your drained pasta to the skillet with the garlic butter. Toss everything gently but thoroughly—I like to use tongs for this part to really coat every strand.

Now sprinkle in your salt, pepper, and about half the parsley. Give it another good toss. If the pasta seems dry, add a splash of that reserved pasta water—start with 1 tablespoon and go from there. The starch will help create a silky sauce that clings to every bite.

Remove from heat and stir in the parmesan cheese. The residual heat will melt it beautifully without making it clumpy. Taste and adjust seasoning—maybe it needs another pinch of salt? Trust your palate!

Finish with the remaining parsley for a fresh pop of color and flavor. Serve immediately while it’s piping hot—this dish waits for no one!

Tips for Perfect Garlic Butter Pasta

After making this dish more times than I can count (and yes, burning my share of garlic along the way), I’ve picked up some foolproof tricks to make your garlic butter pasta absolutely perfect every time. Here are my hard-earned kitchen secrets:

Fresh is best: I know it’s tempting to use that jar of pre-minced garlic, but trust me—fresh garlic cloves make all the difference. The flavor is brighter, sharper, and more complex. Plus, you’ll avoid that weird metallic taste jarred garlic can sometimes have.
Butter temperature matters: I always take my butter out about 30 minutes before cooking. Room temp butter melts evenly and won’t separate like cold butter sometimes does when it hits the hot pan. If you forget (like I often do), you can cut it into small cubes—it’ll melt faster and more evenly.
Watch that garlic like a hawk: Garlic goes from golden to burnt in seconds! Keep the heat at medium-low and stir constantly. If it starts browning too fast, immediately pull the pan off the heat—better safe than sorry with garlic.
Salt in layers: I season the pasta water generously, then add a pinch to the sauce, and finally adjust at the end. This builds flavor without making any single element too salty. Taste as you go—your pasta water saltiness will affect how much extra salt you need.
The pasta water trick: Don’t skip saving that starchy water! It’s the magic glue that helps the sauce cling to your noodles. If your pasta seems dry after tossing, add it a tablespoon at a time until you get the perfect silky consistency.

And my bonus tip? Always make extra—this pasta disappears fast, and leftovers (if you’re lucky enough to have any) reheat beautifully with a splash of water or broth to bring it back to life.

Garlic Butter Pasta Variations

One of my favorite things about this garlic butter pasta is how easily you can dress it up or down depending on what you’re craving or what’s hanging out in your fridge. Here are some of my go-to twists that keep this dish exciting even when I make it weekly (yes, it happens):

Spicy kick: Add a pinch (or three) of red pepper flakes to the garlic butter for heat that builds with each bite. My husband loves it with 1/4 teaspoon—just enough to make your lips tingle!
Protein power: Toss in grilled chicken, shrimp, or even crispy pancetta. Leftover rotisserie chicken works wonders here—just shred it and stir in during the last minute to warm through.
Lemon lover’s delight: A big squeeze of fresh lemon juice and zest brightens everything up. I add this especially when serving with seafood—it cuts through the richness beautifully.
Veggie boost: Sautéed mushrooms, cherry tomatoes, or spinach make it feel fancier. My quick trick? Throw handfuls of baby spinach right into the hot pasta—it wilts perfectly in seconds.
Creamy dreamy: Stir in a splash of heavy cream or half-and-half for an extra luxurious sauce. Start with 2 tablespoons and add more until it’s just right.
Herb garden: Swap parsley for basil in summer or thyme in winter. Fresh herbs change the whole personality of the dish!

The best part? You can mix and match these ideas based on your mood. Last Tuesday’s exhausted-me version was just pasta and garlic butter eaten straight from the pan (no judgment!), while Friday’s date-night edition got shrimp, lemon, and a sprinkle of chili flakes. That’s the beauty of this recipe—it’s always delicious, always adaptable, and always feels like exactly what you need.

Serving Suggestions for Garlic Butter Pasta

Oh, how I love dressing up this simple garlic butter pasta to make it feel like a real meal! While it’s absolutely delicious on its own (I’ve definitely eaten it straight from the pan more than I’d care to admit), a few easy sides can turn it into something special. Here’s how I like to serve it when I want to impress or just treat myself:

Classic garlic bread: Because you can never have too much garlic, right? I take a baguette, slice it, and slather it with butter mixed with—you guessed it—more minced garlic. A quick toast under the broiler and you’ve got the perfect crunchy companion to soak up any extra buttery sauce. Check out this cheesy garlic bread recipe!
Simple green salad: Something crisp and fresh balances the richness perfectly. My go-to is just mixed greens with lemon vinaigrette—the acidity cuts through the butter beautifully. Sometimes I’ll add shaved parmesan if I’m feeling fancy.
Roasted vegetables: When I’m trying to be virtuous, I roast whatever’s in season—asparagus in spring, zucchini in summer, Brussels sprouts in fall. Tossed with olive oil, salt, and pepper, they add color and nutrition without complicating things.
White wine: A chilled Pinot Grigio or Sauvignon Blanc makes everything feel more sophisticated. The crisp acidity plays off the garlic butter sauce like they were made for each other (which, let’s be honest, they were).

But here’s my confession: sometimes the best way to serve garlic butter pasta is straight in a big bowl with extra parmesan and a fork. No sides, no fuss—just pure comfort. And you know what? That’s perfectly okay too. After all, some nights call for simple pleasures done really, really well.

Storing and Reheating Garlic Butter Pasta

Let’s be real—this garlic butter pasta is so good, leftovers are rare in my house. But if you’re lucky enough to have some (or smart enough to make extra), here’s how to keep it tasting fresh and delicious. I’ve learned these tricks the hard way through many sad, dried-out pasta experiments!

Storing leftovers: Transfer cooled pasta to an airtight container and pop it in the fridge. It’ll stay good for 3-4 days, though the texture is best within 2. Pro tip—toss in a teaspoon of olive oil before storing to help prevent clumping. That starchy sauce thickens when chilled, so don’t panic if it looks dry—we’ll fix that when reheating.

Freezing option: You can freeze portions for up to 2 months, though the texture changes slightly. Thaw overnight in the fridge before reheating. I only recommend freezing if you’ve kept it simple—cream or cheese additions sometimes separate when frozen.

Reheating magic: My favorite method is stovetop—add leftovers to a skillet with 1-2 tablespoons of water or broth over medium-low heat. Cover for a minute to steam, then uncover and stir until heated through. The water brings that silky sauce back to life! Microwave works in a pinch (use 30-second bursts with a damp paper towel over top), but stir well between intervals.

One last secret? Leftover garlic butter pasta makes an amazing next-day lunch when tossed with fresh greens and a squeeze of lemon. The chilled pasta has this wonderful concentrated garlic flavor that’s completely different from when it’s fresh—almost like two dishes in one!

Garlic Butter Pasta Nutrition Information

Now, let’s talk numbers—because even though this garlic butter pasta tastes indulgent, it’s actually not too crazy on the nutrition front! Here’s the breakdown per serving (about half the recipe), but remember: exact amounts will vary depending on your specific ingredients and brands. (I mean, are you using that fancy imported parmesan or the store-brand stuff? It all makes a difference!)

Calories: Around 450 – think of it as a hearty, satisfying meal
Fat: 22g (14g saturated) – hey, butter is the star here!
Carbs: 50g – mostly from the pasta, with 3g fiber
Protein: 12g – thanks to the parmesan and pasta
Sodium: 400mg – but you can adjust this by going easy on the salt

A few quick notes from my kitchen experiments: Using whole wheat pasta adds more fiber, while cutting back to 3 tablespoons of butter shaves about 50 calories per serving. Want to lighten it up? Try adding more garlic (basically calorie-free flavor!) and a squeeze of lemon to make the butter go further. But honestly? Some nights are meant for full-flavored, buttery goodness—and that’s okay too. Everything in moderation, including moderation!

Disclaimer: Nutrition info is estimated based on standard ingredients. Your results may vary depending on specific products and measurements used. For precise dietary needs, I recommend calculating with your exact ingredients using a nutrition calculator.

Frequently Asked Questions About Garlic Butter Pasta

Over the years, I’ve gotten so many questions about this garlic butter pasta recipe—some from friends, some from my own kitchen mishaps! Here are the answers to the ones that pop up most often:

Can I use dried herbs instead of fresh parsley?
Yes, but use just 1 teaspoon dried parsley instead of 2 tablespoons fresh—dried herbs are more concentrated! That said, fresh really does make a difference here. If you’re in a pinch, try dried basil or oregano for a different but still delicious flavor.

How do I make the sauce creamier?
Two tricks: First, stir in 2-3 tablespoons of the starchy pasta water—it works magic! Second, add a splash (about 1/4 cup) of heavy cream or half-and-half when you toss everything together. The sauce will coat the pasta luxuriously.

Why does my garlic taste bitter?
Ah, the heartbreak of burnt garlic! It likely cooked too hot or too long. Garlic needs gentle heat—medium-low is perfect. If it starts browning too fast, immediately pull the pan off the heat and add your pasta to stop the cooking.

Can I make this ahead of time?
It’s best fresh, but if you must, cook the pasta al dente and under-sauce it slightly. Store separately, then reheat pasta in boiling water for 30 seconds before tossing with the warmed sauce. Not quite the same, but close!

What’s the best pasta shape for this recipe?
Long noodles like spaghetti or linguine are classic, but any shape works! I love rigatoni for catching the sauce in its tubes. Just adjust cooking times based on the package instructions.

Share Your Garlic Butter Pasta Experience

Nothing makes me happier than hearing how this garlic butter pasta turns out in YOUR kitchen! Did you add extra garlic (no judgment—I’ve done it too)? Maybe you threw in some shrimp or chili flakes? I want to hear all about your twists and how your family reacted!