Creamy Garlic Pasta (15-Minute Italian Dinner)

This Creamy Garlic Pasta Sauce is rich, silky, and ready in just 15 minutes. A quick Italian pasta recipe made with garlic, cream, and Parmesan — perfect for busy weeknights or cozy dinners.

If you like this recipe, then you’ll love my Creamy Lemon Ricotta Pasta & Creamy Tomato Pasta.

This article contains affiliate links which supports us at no extra cost to you.

Hi! I really can’t wait for you to try this one. This creamy garlic pasta sauce comes together in minutes and delivers a rich, comforting flavor with the perfect touch of garlic in every bite. It’s smooth, buttery, and fragrant — the garlic melts into the cream to create a sauce that feels both indulgent and light at the same time.

It starts with fresh garlic slowly sautéed in olive oil and butter until golden and aromatic. Then comes the cream — just enough to make it silky — followed by a touch of Parmigiano to thicken and give that nutty, savory flavor we all love in Italian cream sauces. The sauce coats every strand of pasta beautifully, from spaghetti to fettuccine or penne.

I love this recipe for how comforting and effortless it is. When the day’s been long and you just want something that feels like a hug in a bowl, this creamy garlic pasta is the answer. Simple ingredients, cooked with care, creating a dish that feels both classic and fresh every single time.

Ingredients

(Full printable recipe below)

• Unsalted butter: Adds richness and creates the perfect base for the sauce to come together.
• Extra-virgin olive oil: Brings a smooth texture and a touch of Italian flavor.
• Garlic cloves: The star of the dish—fragrant, savory, and absolutely essential.
• Heavy cream: Gives the sauce its creamy, velvety texture. Use half-and-half for a lighter version.
• Parmigiano Reggiano: Adds depth and that irresistible salty, nutty flavor every good pasta needs.
• Sea salt: Enhances all the flavors without overpowering the garlic.
• Freshly ground black pepper: Brings a subtle heat that balances the creaminess.
• Pasta: I used rigatoni. Choose your favorite—spaghetti, linguine, or penne all work beautifully to hold the sauce.
• Fresh parsley or basil: (optional) A bright, fresh finish that makes the dish feel complete.

Step-by-Step Instructions

Gather your ingredients together.

Step 1: Bring a large pot of salted water to a boil. Cook the pasta until al dente, then reserve ½ cup of the pasta water before draining.

Step 2: In a large skillet, melt butter with olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, stirring constantly so it doesn’t brown — it should be fragrant and slightly golden.

Step 3: Pour in the heavy cream and bring it to a gentle simmer. Lower the heat and whisk in the Parmigiano Reggiano, salt, pepper, and Italian seasoning. Stir until the sauce thickens slightly and becomes glossy.

Step 4: Add the cooked pasta to the skillet and toss to coat evenly in the creamy garlic sauce. If the sauce feels too thick, stir in a splash of reserved pasta water to loosen it to your liking.

Step 5: Serve immediately, topped with extra Parmesan and a sprinkle of fresh parsley or basil.

📃 NOTE: Recipe card with detailed instructions are below! Print it out for later!

Pro Tips for the Creamiest Garlic Sauce

1. Use fresh garlic, not garlic powder — it’s what gives the sauce its true depth of flavor.
2. Simmer the cream on low heat; too high and it can curdle or reduce too quickly.
3. Grate your Parmesan fresh — pre-shredded cheese doesn’t melt as smoothly.
4. Stir in a bit of pasta water to emulsify the sauce perfectly.
5. Finish with a drizzle of extra-virgin olive oil and cracked pepper before serving.

FAQ

Freezing and Storing

• To Store: Keep leftovers in an airtight container in the fridge for up to 3 days.
• To Freeze: Freeze just the sauce (without pasta) for up to 2 months. Thaw overnight and reheat slowly over low heat.

More Pasta Recipes to Try

• Creamy Garlic Pasta
• Roasted Tomato Pasta
• Creamy Italian Sausage Rigatoni
• Creamy Saffron Pasta

Did you make this and love it? Please RATE THE RECIPE below:)

I would LOVE IT if you could leave me a star rating and a review down below and let me know your thoughts! It means the world to me to hear how you liked it.

Please Subscribe and give a follow on Instagram, Facebook, Pinterest, and TikTok xx

📖 Recipe

Print Recipe Pin Recipe Rate this Recipe

5 from 7 votes

Creamy Garlic Pasta Sauce

This Creamy Garlic Pasta Sauce is rich, silky, and ready in just 15 minutes. A quick Italian pasta recipe made with garlic, cream, and Parmigiano— perfect for busy weeknights or cozy dinners.

Prep Time10 minutes mins

Cook Time1 hour hr

Total Time1 hour hr 10 minutes mins

Course: dinner, lunch

Cuisine: Italian

Keyword: vegetarian

Servings: 4 servings

Equipment

• 1 large sauce pan
• 1 Large Pot
• Skillet
• Collander

Ingredients

• l lb of rigatoni or penne (you could also use any long pasta like spaghetti or linguine)
• 2 whole heads garlic
• 2 Tablespoons of extra virgin olive oil
• 2 Tablespoons unsalted butter
• ½ teaspoon pepper
• 1 cup heavy cream
• 1 cup broth low sodium
• juice of one large lemon
• Zest of a lemon organic
• ½ cup grated Parmigiano Reggiano plus more to serve
• extra lemon zest to serve optional
• hot pepper flakes to serve (optional)

Instructions

Prep Garlic Bulbs

1. Remove the loose outer layers and slice off the tops horizontally—just enough to expose the cloves. Drizzle each bulb with olive oil, wrap in foil, and roast for about 45 minutes, until the cloves are soft, golden, and caramelized.

Cool Roasted Garlic

1. Let the garlic cool slightly, then squeeze the cloves onto a board. Use the back of a spoon to mash them into a smooth, fragrant paste.

Melt the Butter

1. In a large skillet, melt the butter over medium heat.

Add the Garlic and Cream

1. Whisk in the roasted garlic paste. Pour in the cream and lower the heat so it gently simmers.

Add broth

1. Add in a bit of broth and stir to combine. Start with ½ cup. Season with salt. Add more if it thickens too much.

Combine Pasta and Sauce

1. Add the cooked pasta directly into the pan with about ¼ cup of pasta water. Toss well and let it bubble together for a minute so the sauce coats it well.

Spice it up

1. Add on some crushed red pepper flakes (if you're using them)and a drizzle of olive oil. Stir to combine.

Incorporate Lemon and Parmigiano

1. Add the lemon juice and zest, then slowly whisk in the Parmigiano, letting each addition melt smoothly before adding more. Let it simmer for a couple of minutes until slightly thickened and glossy.

Garnish and Serve

1. Serve immediately. If you like, finish with a sprinkle of lemon zest and more grated Parmigiano and a crack of black pepper. Serve and ENJOY!

Nutrition Disclaimer

Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.

Notes

• Garlic: Roasting the garlic transforms its flavor — it becomes sweet, mellow, and rich instead of sharp. If you prefer a bolder garlic taste, add a small clove of freshly minced garlic to the sauce along with the roasted paste.
• Pasta Water: Don’t skip it! The starch in the water helps the sauce cling beautifully to the pasta and gives that silky, restaurant-style texture.
• Consistency: The sauce thickens quickly as it cools. Keep a little extra pasta water on hand to loosen it right before serving.
• Lemon: Fresh lemon juice and zest brighten up the creamy sauce, balancing the richness. Taste and adjust to your liking.
• Cheese: Use freshly grated Parmigiano Reggiano for the best flavor and smooth melt — pre-grated cheese won’t give the same creamy result.
• Pasta Type: Rigatoni is perfect because the ridges hold the sauce, but spaghetti, linguine, or fettuccine work just as well.
• Serving Tip: This pasta is best served immediately while it’s creamy and glossy. If reheating, add a splash of cream or milk to revive the sauce.

Tried this recipe?Mention @savoringpasta or tag #savoringpasta!