15 Minute Easy Garlic Pasta

Craving restaurant-quality pasta but short on time? This 15-minute garlic pasta is about to become your new weeknight hero. With just a handful of ingredients and minimal prep, you’ll create a luxuriously creamy sauce that hugs every strand of pasta perfectly.

The secret lies in the perfect balance of fresh garlic and Parmesan, creating a sauce that’s rich and velvety without being heavy. This isn’t just quick pasta – it’s the kind of dish that makes you look like you’ve been cooking all day.

Ingredients

For the Pasta:

• 8 ounces uncooked linguine
• 2 teaspoons salt (for pasta water)

For the Sauce:

• 1 tablespoon butter
• 1 teaspoon flour
• 2-3 cloves garlic, minced
• 1/4 cup chicken broth
• 1 cup heavy cream
• 1/3 cup freshly grated Parmesan cheese
• Salt & pepper to taste

For Garnish:

• 2 tablespoons fresh parsley, chopped
• Extra grated Parmesan

Instructions

1. Bring a large pot of water to a rolling boil. Add 2 teaspoons salt and pasta. Cook for 8-10 minutes until al dente (still firm when bitten). Test by taking a strand at 7 minutes – it should have slight resistance.
2. Start the sauce when pasta has 3 minutes left. Melt 1 tablespoon butter in a large skillet over medium-high heat. Add flour and whisk constantly for 2 minutes until golden and smelling nutty – this prevents raw flour taste.
3. Add minced garlic and cook for 30 seconds until fragrant but not brown (browning creates bitterness). Pour in chicken broth and simmer for 1 minute, scraping up any flour bits.
4. Reduce heat to medium. Slowly whisk in cream and simmer for 3-4 minutes until sauce coats the back of a spoon. The sauce should leave a clear line when you run your finger through it.
5. Stir in Parmesan until fully melted (1-2 minutes). Season with salt and pepper. If sauce is too thick, add 1-2 tablespoons pasta water.
6. Drain pasta, reserving 1/2 cup pasta water. Toss pasta with sauce immediately, adding more pasta water if needed for desired consistency. Garnish with parsley and serve hot.

Smart Swaps

• Replace heavy cream with 1 cup evaporated milk plus 1 tablespoon cornstarch for a lighter version
• Use 8 ounces whole wheat pasta for extra fiber
• Substitute vegetable broth for chicken broth to make vegetarian

Make It Diabetes-Friendly

• Use 8 ounces high-protein chickpea pasta (reduces net carbs to 32g per serving)
• Replace heavy cream with 1 cup unsweetened almond milk + 1 tablespoon cornstarch (saves 8g carbs per serving)
• Add 2 cups sautéed vegetables to increase fiber and reduce portion size of pasta

Pro Tips

• Never rinse the pasta – the starch helps sauce adhesion
• Reserve pasta water before draining – it’s liquid gold for adjusting sauce consistency
• Grate Parmesan fresh – pre-grated won’t melt properly
• Use a microplane for garlic to ensure no large pieces that could burn