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If you're after a bowl of comfort that cooks up quickly in a single pot, garlic butter pasta is your answer. It's loaded with punchy garlic and a creamy sauce made cheesy and zippy with fresh lemon. I love how easy it is—I find myself making it all the time, and it works equally well as the main meal or alongside bigger family dinners.
This all came about when I was on the hunt for something lighter for dinner, and now it always reminds me of the nights my friends begged to know what I put in that buttery sauce
Vibrant Ingredients
- Pasta like shellbows or other shapes with ridges: love how they soak up the sauce—try cavatappi or shells for extra hold
- Soy sauce: adds that deep savory kick—go for naturally brewed if you can find it
- Half and half: makes everything creamy without making it heavy—don't use old stuff
- Chicken bouillon cube: powers up the broth flavor—look for ones with less junk in the ingredients
- Butter: what gives the sauce its richness—try to grab unsalted so you can tweak the flavor just right
- Chicken broth: builds the hearty base—pick a low sodium one if you want to control salt
- Fresh garlic: the main event—avoid the jarred stuff, grab big cloves for max flavor
- Dried thyme, onion powder, pepper: bring warm layered flavors—use herbs that haven't faded
- Dried basil, oregano, parsley, mustard powder: create that signature Italian taste—keep the herbs fragrant
- Fresh lemon juice: lifts everything up—always squeeze it yourself, don’t use bottled
- Parmesan cheese: grate it fresh for perfect melting—skip the packets if you can
Simple Step-by-Step
- Get Everything Ready:
- Prep all your stuff before turning on the stove. This goes super quick so having things nearby totally helps.
- Start the Sauce Base:
- Drop three tablespoons of butter into a big sturdy pot over medium. Add your chopped garlic and your dried herbs too. Stir for two minutes—smells awesome!—until you see bubbles and that garlic fills the room.
- Boil Everything:
- Pour in your chicken broth, half and half, soy sauce, and half a bouillon cube. Stir and turn up the heat until it’s bubbling away. This is when the flavors start blending together.
- Cook Your Pasta:
- Tip in your chosen pasta. It’ll stop boiling for a second, then keep simmering. Check your pasta box for timing and stir now and then so it won’t stick—just until the noodles are tender.
- Cheese and Lemon Finish:
- Turn the burner low, sprinkle in Parmesan bit by bit. Once it’s melted, squeeze in that fresh lemon with the heat off, so you keep all the brightness.
- Add Butter at the End:
- Last tablespoon of butter goes in now. Cover the pot for one minute to let everything melt together. Stir one more time so every noodle is saucy and glossy.
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No contest—fresh lemon wins as the star. It snaps the richness and gives a bright lift to the sauce. I’ll never forget my niece’s huge smile after her first lemony bite!
Leftover Storage
Pop whatever’s left into a sealed container in your fridge—it’s good for three days. If it looks dry when you reheat, pour in a little extra broth or water for that creamy feel.
This dish freezes well up to three months. But honestly? It’s best straight out of the pot.
If you’re warming it up, use a double boiler for gentle heat on the stove. That’s how you keep things smooth; skip the microwave.
Swaps and Alternatives
Mix it up with other small noodles—bowtie, rotini, or shells all turn out great.
For a meatless option, go for veggie broth instead of chicken.
If you’re stuck with grated Parmesan from a bag, use it slow and stir well so it melts instead of getting clumpy.
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Best Ways to Serve
Enjoy this pasta as the main event on a busy night or serve up slices of crispy chicken, shrimp from the grill, roasted veggies, or even a green salad right next to it.
Garlic bread or warm crusty bread is perfect for swiping up leftover sauce—don't let it go to waste!
Global Vibes
This dish takes cues from classic Italian cooking with a splash of American know-how—only one pot and extra touches like mustard powder and soy sauce that bring out, not cover up, the standout flavors.
Recipe FAQs
- → Which pasta shapes are best to use?
Farfalle, rotini, orecchiette, medium shells, shellbow, or cavatappi work great. They all hold onto the sauce well and taste fantastic with the buttery coating.
- → Could I swap in jarred garlic?
Go for fresh if you can—it brings way more flavor. The jarred kind tastes milder and smells different.
- → Is half and half replaceable with something else?
Whole milk works instead, but your sauce won’t be quite as rich. Skip anything low-fat if you want a good creamy texture.
- → Any easy way to boost the protein?
Toss in tofu, shrimp, or some already-cooked chicken just before you’re done. They soak up all the yummy sauce and make the meal more filling.
- → How do I make it completely vegetarian?
Switch out chicken broth for veggie broth, and don’t use the bouillon cube. Now it’s all plant-based.
- → What’s the best way to store and reheat leftovers?
Pop any extras in a sealed container in the fridge up to three days. Warm it slowly over a double boiler on the stove to keep things creamy.