Recipe

Creamy Garlic Parmesan Pasta

A warm, cozy bowl of creamy garlic Parmesan pasta with crisp-edged breadcrumbs. Weeknight easy, pantry friendly, and wildly satisfying.

By Matt Campbell

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4.8

Bowl of creamy garlic Parmesan pasta topped with toasted breadcrumbs and parsley

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Some nights you want dinner to feel like a hoodie. Not a production, not a science project, just a big warm bowl that tastes like you did something impressive on purpose. This is that pasta.

We’re talking silky Parmesan sauce built fast with garlic and a little starchy pasta water, plus a shower of crispy, buttery breadcrumbs for that crackly top layer that makes you keep “just tasting” straight out of the pan. The ingredients are easy to find, the steps are clear, and the end result is pure cozy.

Garlic sizzling in melted butter in a skillet

Why It Works

Creamy without being heavy: A butter, garlic, and Parmesan sauce that clings to noodles, not your conscience.
Big flavor, simple moves: The sauce comes together in the time it takes to boil pasta.
Texture that hits: Toasted breadcrumbs add crisp edges and a little crunch to every bite.
Flexible: Add spinach, peas, chicken, mushrooms, or lemon depending on your mood and your fridge.

Pairs Well With

Storage Tips

Food safety note: Let leftovers cool slightly, then refrigerate within 2 hours.

Refrigerator: Store in an airtight container for up to 3 days. Keep extra breadcrumbs separate if possible so they stay crunchy.

Reheat: Warm in a skillet over medium-low heat with a splash of milk, broth, or water. Stir gently until glossy again. If you use broth, it will add saltiness, so taste and adjust seasoning at the end. Microwave works too, but do it in short bursts and stir often.

Freezing: Creamy Parmesan sauces can get grainy after freezing. If you must, freeze up to 1 month, then reheat slowly with extra liquid and a fresh handful of Parmesan to smooth it out.

Common Questions

Can I make this without heavy cream?

Yes. This recipe uses a small amount of cream for extra coziness, but you can swap in whole milk or even half-and-half. If using milk, keep the heat low and rely on the Parmesan and pasta water to thicken.

Why did my sauce turn clumpy or grainy?

Usually the heat was too high or the cheese went in too fast. Take the pan off the heat, add a splash of warm pasta water, and stir until it loosens. Next time: lower heat, finely grate the Parmesan, and add it gradually.

What pasta shape works best?

Anything you have. I love rigatoni or penne for maximum sauce-catching, but spaghetti, fettuccine, or shells all work.

How do I add protein?

Stir in shredded rotisserie chicken, sautéed shrimp, or crispy pancetta. Keep it simple: warm the protein in the sauce before adding the pasta so everything lands hot together.

Can I make it spicy?

Absolutely. Add red pepper flakes with the garlic, or finish with a little chili oil on top.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large pot for boiling pasta
Large skillet or sauté pan
Fine grater or Microplane for Parmesan
Measuring cups and spoons
Colander
Wooden spoon or silicone spatula

This is the pasta I make when I want dinner to feel like somebody took care of me, even if it is just me in sweatpants doing the dishes later. It started as a “what do we have” situation: a box of pasta, a wedge of Parmesan, and the kind of garlic that practically demands attention. The breadcrumb topping happened because I missed the crunch of baked pasta without the commitment of actually baking anything. Now it is my go-to comfort move: creamy, salty, a little crisp on top, and done fast enough that you can still watch your show while it is hot.