You know those nights when your fridge is looking a little too empty and your energy is running on fumes? This easy garlic butter pasta recipe is the unsung hero of weeknight dinners. It’s buttery, garlicky, and wildly comforting — all without demanding too much of your time, money, or patience. I’ve made this pasta more times than I can count. It’s the dish I go for when nothing else sounds right or when I’ve had one of those days where the only thing I want is a warm bowl of carbs that makes me forget all my responsibilities. The garlic sizzles just enough to mellow, the butter coats every strand of pasta like a hug, and the parmesan? Well, let’s just say there’s never too much. Whether you’re cooking for yourself, a picky eater, or surprise guests, this dish shows up and delivers. And here’s the best part — it’s completely customizable. Want to toss in some sautéed shrimp or veggies? Go for it. This is one of those recipes that plays well with others. Plus, with how fast it comes together, it’s quicker than any delivery app out there.

Table of Contents
- 1) Key Takeaways
- 2) Easy Garlic Butter Pasta Recipe
- 3) Ingredients for Garlic Butter Pasta
- 4) How to Make Garlic Butter Pasta
- 5) Tips for Making Garlic Butter Pasta
- 6) Making Garlic Butter Pasta Ahead of Time
- 7) Storing Leftover Garlic Butter Pasta
- 8) Try these pasta recipes next!
- 9) Garlic Butter Pasta
- 10) Nutrition
1) Key Takeaways
- This easy garlic butter pasta recipe is fast, comforting, and perfect for busy nights
- Simple pantry staples make it a reliable go-to dinner with big flavor
- You can tweak it with add-ins like shrimp, mushrooms, or spinach
- Make it ahead and store it for easy lunches throughout the week
2) Easy Garlic Butter Pasta Recipe
When I say this is my go-to dinner, I mean it. This easy garlic butter pasta recipe has saved me more times than I can count. I could be halfway through a hectic day, completely done with everything, and this dish still feels manageable. It’s cozy. It’s fast. And best of all, it tastes like something way fancier than it actually is.
I love the way the butter clings to every noodle. The garlic gets just the right amount of mellow when it hits the pan, never too harsh, never too sweet. And the Parmesan? Don’t even get me started. Every bite gives you a little salt, a little fat, and a whole lot of satisfaction. Whether you’re cooking for one, two, or a crowd, it scales like a dream.
It also works well with ingredients you’ve probably got lying around. Toss in leftover veggies, grilled chicken, or even a few spinach leaves. This dish isn’t just an easy garlic butter pasta recipe, it’s a flexible dinner formula that keeps up with your cravings and your schedule.

3) Ingredients for Garlic Butter Pasta
Spaghetti or Pasta of Choice: Use what you have. I lean toward spaghetti, but fettuccine or linguine also work. Short pasta? Totally fine too.
Salted Butter: It forms the base of the sauce and brings that rich, round flavor. If you only have unsalted, just bump up the salt a bit.
Garlic: Fresh and minced. The kind that hits your pan and makes everyone wander into the kitchen asking what smells so good.
Italian Seasoning: A dried blend works great here. It keeps things simple but flavorful.
Red Pepper Flakes: Totally optional. They add just a bit of warmth and contrast beautifully with the buttery richness.
Salt and Black Pepper: For seasoning to taste. It really brings the whole dish together in the end.
Reserved Pasta Water: It helps the butter and cheese emulsify into a silky sauce. Don’t skip this step—it’s the magic.
Parmesan Cheese: Grated and stirred in. Adds nuttiness and a touch of class. Use freshly grated if you can.
Fresh Parsley: For a pop of color and a hint of freshness. It’s optional but lovely.

4) How to Make Garlic Butter Pasta
Step 1. Boil a big pot of salted water. Cook the pasta until it’s just shy of al dente. Scoop out about half a cup of the water before draining.
Step 2. In the same pot, melt the butter over medium heat. Toss in the garlic and stir. You’re just looking for that sweet, fragrant aroma—don’t let it brown.
Step 3. Add in the Italian seasoning and red pepper flakes if using. Stir and let everything bloom for a few seconds in the butter.
Step 4. Throw the cooked pasta back into the pot. Pour in a little of the reserved pasta water. Toss everything until coated.
Step 5. Sprinkle in the Parmesan. Toss again. You’re looking for a glossy, clinging sauce—not watery, not dry.
Step 6. Taste. Add more salt and pepper if needed. Toss in the parsley for that fresh finish.
Step 7. Serve hot. Add more cheese if that’s your vibe. It usually is mine.

5) Tips for Making Garlic Butter Pasta
Let’s be real—this dish is already easy. But a few smart moves can make it even better. First, don’t skip the pasta water. It’s not just warm water; it’s liquid gold that binds the sauce together.
Use real garlic. The kind that comes in a bulb, not pre-chopped from a jar. The flavor shift is wild. And don’t brown it—burnt garlic ruins everything it touches.
Cook your pasta just a minute less than the package suggests. It’ll keep cooking a little in the butter and that last-minute finish gives it just the right bite.
6) Making Garlic Butter Pasta Ahead of Time
Good news: this pasta makes amazing leftovers. It’s a rare kind of comfort food that holds up well in the fridge. If you’re making it ahead, I suggest undercooking the pasta just slightly. That way, when you reheat it, it doesn’t go mushy.
Skip the parsley when storing it. Add that when you’re ready to serve again for the best pop of freshness. And keep a splash of pasta water or broth in the fridge—you’ll want to reheat the pasta with it to loosen things up again.
This recipe also doubles beautifully. Make a batch on Sunday and you’ve got lunch on Monday and Tuesday with zero stress.
7) Storing Leftover Garlic Butter Pasta
Let the pasta cool before storing. Then pop it into an airtight container and it’s good in the fridge for four days. Honestly, it rarely lasts that long in my house.
To reheat, add a splash of water and cover the bowl if using a microwave. A skillet works too—low heat and stir it often. That way, you don’t end up with crispy edges or dry noodles.
And yes, you can freeze it, but I wouldn’t. The texture just isn’t the same. Fresh is always best here.
8) Try these pasta recipes next!
9) Garlic Butter Pasta

Garlic Butter Pasta – Easy Garlic Butter Pasta Recipe Everyone Loves
Ingredients
- 12 oz spaghetti or pasta of choice
- 4 tablespoons salted butter
- 4 cloves garlic, minced
- ½ teaspoon Italian seasoning
- ¼ teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- ½ cup reserved pasta water
- ½ cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
Instructions
- Bring a large pot of salted water to a boil and cook pasta until al dente. Reserve ½ cup of pasta water before draining.
- In the same pot, melt the butter over medium heat. Add garlic and cook for about 1 minute until fragrant — don’t let it brown.
- Stir in the Italian seasoning, red pepper flakes, and a pinch of salt and pepper.
- Return the cooked pasta to the pot and toss with the garlic butter.
- Gradually add the reserved pasta water, a little at a time, until the sauce clings beautifully to the noodles.
- Toss in the Parmesan cheese until melted and smooth.
- Sprinkle with chopped parsley and serve immediately with extra cheese if you’re feeling fancy.
10) Nutrition
Serving Size: 1 bowl | Calories: 450 | Sugar: 2 g | Sodium: 480 mg | Fat: 22 g | Saturated Fat: 10 g | Carbohydrates: 50 g | Fiber: 3 g | Protein: 13 g | Cholesterol: 35 mg

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