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Creamy Garlic Parmesan Pasta
A comforting dish featuring al dente pasta tossed in a rich garlic-parmesan sauce, perfect for a quick weeknight meal. This recipe is a must-try for any occasion.
🥘Ingredients
- 8 oz (225g) spaghetti or linguine
- 1 tbsp olive oil
- 3 cloves garlic, minced
- 1/2 cup (120ml) heavy cream
- 1/2 cup (100g) grated parmesan cheese
- 1/4 cup (15g) chopped fresh parsley
- 1/2 tsp red pepper flakes (optional)
- Salt and black pepper to taste
- 1/2 cup (50g) diced mushrooms
- 1/2 cup (75g) cherry tomatoes, halved
👨🍳Directions
-
1
Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1/2 cup pasta water before draining. -
2
While pasta cooks, heat olive oil in a saucepan over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Add mushrooms (if using) and cook for 3-4 minutes until softened. -
3
Reduce heat to low. Pour in heavy cream and simmer for 2 minutes. Stir in grated parmesan, parsley, red pepper flakes (if using), salt, and black pepper. Let sauce thicken slightly. -
4
Add drained pasta to the saucepan. Toss gently with a bit of reserved pasta water to loosen the sauce if needed. Serve immediately.
🔧Equipment
- Large pot
- Saucepan
- Knife and cutting board
- Food processor or blender (optional)
- Large serving bowl
- Wooden spoon
📊Nutrition Facts (per serving)
📝Notes
Tips
- For a lighter version, replace heavy cream with half-and-half or coconut milk.
- Add a sprinkle of nutritional yeast for a cheesy flavor without the dairy.
- Store leftovers in an airtight container for up to 3 days. Reheat gently with a splash of pasta water.
Substitutions
- Use whole wheat pasta for added fiber.
- Substitute parmesan with a mix of nutritional yeast and nutritional yeast for a vegan option.
Watch Video Of How Creamy Garlic Parmesan Pasta Works
❓ Frequently Asked Questions About Creamy Garlic Parmesan Pasta
How long should I marinate chicken thighs in this recipe before cooking?
Answer: For best flavor and tenderness, marinate the chicken thighs for at least 4 hours (overnight is ideal), but you can also marinate them for 1–2 hours if you’re short on time. The marinade helps break down the meat and infuse it with taste.
Can I substitute another type of protein in this recipe (like pork or beef)?
Answer: Yes! While chicken thighs work perfectly, you can swap them for pork tenderloin, beef chops, or even shrimp—just adjust the cooking time based on the protein’s thickness. For example, pork or beef may need 10–15 minutes less than chicken at the same temperature.
What’s the best way to ensure the chicken stays moist while baking?
Answer: To keep the chicken juicy, pat it dry before seasoning (this helps with browning) and bake it covered with foil for the first half of the cooking time (e.g., 30–40 minutes) before removing it to crisp. Also, avoid overcrowding the pan—cook in batches if needed.
Why does the recipe call for both olive oil and butter? Does one replace the other?
Answer: Olive oil adds a bright, fruity flavor, while butter contributes richness and a slightly caramelized taste. Together, they create depth—you can use just olive oil if you prefer a lighter option, but the dish will lack that extra richness. For extra moisture, brush the butter on the chicken just before baking.
Can I make this recipe ahead of time and reheat it later?
Answer: Yes! You can prep the marinade and seasoned chicken up to 2 days ahead, store it in the fridge, and reheat it in the oven at 350°F (175°C) for 15–20 minutes until warm. Avoid reheating in the microwave to prevent drying out.
