Garlic Butter Pasta One Pot

Garlic butter pasta makes for the ultimate cozy comfort meal and it comes together all in one pot for easy cleanup and big flavor. The sauce coats each noodle with garlicky butter, herbs, a punch of parmesan, and brightness from fresh lemon. This is my answer to busy nights when I want something fast yet special for my family.

I first made this for my daughter when she had a rough day at school and it instantly turned into her favorite comfort meal. Now she asks for garlic butter pasta anytime someone comes for dinner.

Ingredients

• Dried basil, oregano, parsley, and mustard powder: combine for an herby and slightly tangy base
• Dried thyme, onion powder, and black pepper: bring warmth and depth to every bite
• Butter: makes the sauce rich and silky, use good quality for best flavor
• Fresh garlic cloves: make all the difference in pungency and aroma, skip jarred for this dish
• Chicken broth: adds savory body, try to use low sodium so you can control salt
• Half and half: creates the creamy mouthfeel without being heavy
• Soy sauce and half a bouillon cube: boost umami and round out the flavor
• Parmesan cheese: brings salty nutty creaminess, grate it fresh for best texture
• Fresh lemon juice: lifts everything with a hint of brightness, use ripe juicy lemons if you can
• Short pasta like shellbows or cavatappi: catch all the sauce, aim for shapes with curves and nooks

Step-by-Step Instructions

Gather Ingredients and Prepare:

Take time to combine all the seasonings in a small dish then set out your measured ingredients including butter broth and cheese to ensure smooth cooking later

Sauté Garlic and Seasonings:

In a large soup pot melt three tablespoons of butter over medium heat and add the minced garlic with your dried herb blend stirring constantly for about one minute until the butter starts to foam and smells fragrant

Simmer with Liquids:

Pour in the chicken broth half and half soy sauce and bouillon cube steadily bring the mixture to a gentle boil so the creamy sauce base comes together

Cook the Pasta:

Add in shellbow or your chosen small pasta stir and bring back up to a gentle boil cook uncovered stirring often so pasta does not stick to the pot check for doneness by tasting close to the suggested time

Finish with Cheese and Lemon:

Lower the heat then gradually stir in the fresh parmesan so it melts smoothly off heat quickly stir in the lemon juice so the sauce is creamy not grainy

Melt in Extra Butter and Serve:

Add the remaining tablespoon of butter cover for a minute until melted then gently mix in slice some extra lemon for garnish if desired and bring straight to the table

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The parmesan is honestly my favorite ingredient I love to use a chunk from the Italian deli and grate it right before adding because it melts so beautifully Every time my son helps with the grating the kitchen bursts with that fresh cheesy aroma and we both end up sneaking a taste

Storage Tips

Let the pasta cool before storing in an airtight container in the fridge for up to three days For longer storage freeze in individual portions and simply reheat on the stove with a splash of milk to restore creaminess

Ingredient Substitutions

Vegetarians can swap the chicken broth and bouillon for vegetable versions Almond milk with a mix of cream works in place of half and half and if you are out of fresh lemon a splash of good balsamic vinegar can add similar zing If you only have pre-grated parmesan use less and add it off heat to prevent clumping

Serving Suggestions

Serve garlic butter pasta alongside grilled chicken crispy milanese or even simple steamed vegetables It is also at home next to a crusty bread basket for soaking up every bit of sauce Sometimes I scatter extra herbs and a handful of arugula over the top for a fresh twist

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A Brief Look at One Pot Pasta

One pot pasta recipes are rooted in Italian home cooking emphasizing speed and minimal cleanup Legendary among busy families this method lets pasta soak up all those aromatic flavors versus being boiled and drained in a separate pot It means more flavor with each forkful and less kitchen stress

Recipe FAQs

→ What type of pasta is best for this dish?

Shellbow pasta works great, but Cavatappi, Orecchiette, Farfalle, and Rotini are good alternatives that hold the sauce well.

→ Can I use jarred garlic instead of fresh?

Fresh garlic is strongly recommended for the best flavor, as jarred garlic can taste less vibrant in the sauce.

→ How do I keep the sauce creamy?

Add Parmesan cheese off the heat for smooth melting and stir in the last bit of butter at the end to finish the sauce.

→ Is it possible to add protein?

Grilled chicken or shrimp pair nicely with these flavors and can be stirred in near the end for a heartier dish.

→ How should leftovers be reheated?

Gently reheat in a double boiler over the stove to revive the creamy texture and keep the pasta from drying out.

→ Can I substitute lemon juice with bottled?

Freshly squeezed lemon juice delivers a brighter, more pronounced flavor compared to bottled varieties.