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This garlic butter pasta brings a warm, cozy vibe to the table. It’s a one-pot wonder, so you don’t have to fuss with cleanup. Each bite gets wrapped up in buttery goodness with fresh garlic, herby notes, tangy lemon, and a shower of parmesan. On hectic evenings when the family wants something tasty and quick, I toss this together and everyone’s happy.
The first time I threw this together was when my daughter came home bummed after school. It became her go-to hug-in-a-bowl. Now if we’ve got company, she always begs me to put garlic butter pasta on the menu.
Ingredients
- Pasta shells or cavatappi: all those twists and pockets catch a ton of saucy flavor
- Parmesan: grated fresh for that nutty hit and dreamy, creamy finish
- Fresh lemon juice: gives everything a lift, grab the juiciest lemon you can find
- Soy sauce plus half a bouillon cube: boost that savory flavor you can’t quite put your finger on
- Chicken broth: supercharges the flavor, get low sodium if you want to tweak the salt
- Butter: don’t skimp, use the good stuff for that ultra-rich sauce
- Minced fresh garlic: really brings the aroma and a bite you can’t fake
- Oregano, basil, parsley, and mustard powder: give a herby punch and tiny bit of zing
- Black pepper, onion powder, and dried thyme: makes it taste deeper and cozier
- Half and half: makes everything creamy but still lite on your stomach
Step-by-Step Instructions
- Melt in More Butter for Serving:
- Drop in the last bit of butter and cover for a minute so it melts, then toss it through. Top with lemon slices if you want and dive in straight away.
- Wrap Up with Parmesan and Lemon:
- Lower the heat then slowly blend in the parmesan off the burner. Pour in lemon juice at the end, stirring so your sauce stays smooth and never gritty.
- Boil Pasta in Creamy Sauce:
- Toss your dry pasta into the pot, give it a mix, and crank up the heat again. Let it cook with the lid off, giving it a stir here and there. Taste to check if it’s done near the end.
- Simmer Liquids Together:
- Now pour in chicken broth, the half and half, soy, and bouillon. Let everything come to a low boil so it all combines into a rich base.
- Sizzle Garlic and Dried Spices:
- Get out your biggest pot and melt three tablespoons of butter on medium. Stir in the chopped garlic and all those herbs and spices for a minute, just till everything smells awesome and the butter bubbles a bit.
- Prep Everything First:
- Mix all your seasonings in one bowl. Measure out everything—your butter, cheese, stock—so you’re all set. Makes the next steps a breeze.
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Parmesan is hands down my top pick for this. I always go to the Italian deli, buy a big chunk, and grate it myself so it melts right into the pasta. My son loves helping and the house fills up with that cheesy smell—we can’t help but sneak a bite.
Storage Tips
Wait till the pasta isn’t hot, then pack it in a container with a tight lid. It’ll stay good in the fridge up to three days. If you freeze it, portion it out first so reheating is just tossing a serving on the stove with a little splash of milk to make it creamy again.
Ingredient Swaps
If you’re vegetarian, swap out the chicken broth and bouillon for the veggie versions. You can use almond milk and some cream to mimic half and half. Don’t have lemon? A tiny bit of balsamic vinegar gives a nice tang. Pre-grated parmesan works but use a little less and stir it in after the pot is off the heat so it doesn’t clump.
Serving Ideas
This is perfect next to bread for mopping up the sauce, or with grilled chicken, milanese, or steamed veggies. Sometimes I toss on extra fresh herbs or a fistful of arugula to keep things lively and bright.
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Quick Look at the One Pot Method
This whole trick of one-pot pasta comes straight from Italian home cooks. It saves you time and keeps cleanup easy. The best part is those noodles take in all the garlicky flavor right there, instead of being dumped out in a strainer. Less work, more taste—that’s my kind of dinner.
Recipe FAQs
- → Which pasta shape nails it here?
Shellbow is awesome, but Cavatappi, Rotini, Farfalle, or Orecchiette also do a great job holding that tasty sauce.
- → Can I swap in pre-chopped garlic?
Go with fresh garlic if you can—jarred just doesn't give you the same punch of flavor for the sauce.
- → What keeps the sauce super creamy?
Stir in the Parmesan once the pan's off the stove for the smoothest melt. Drop in the last bit of butter right before serving to really finish it off.
- → Can I bulk it up with some protein?
Sear up some chicken or shrimp and mix them in at the end to make it even heartier. They go really well with this combo.
- → What's the best way to warm up leftovers?
Reheat slowly with a double boiler setup on your stove. This keeps the sauce smooth and stops the pasta from drying out.
- → Is bottled lemon juice okay to use?
Fresh lemon gives brighter, zingier flavor than the bottled stuff, so squeeze some if you can.