This one pot Garlic Butter Pasta recipe has the best herb-infused sauce with fresh garlic and a hint of Parmesan and lemon juice. It’s a great meatless meal or side dish recipe!

Be sure to try my Homemade Spaghettios  and my One Pot Lemon Chicken Orzo recipes next!

Garlic Butter Pasta on a white plate with lemon slices in the background.

Garlic Butter Pasta

This Garlic Butter Pasta is as good as it gets! It’s a 30-minute meal that also makes a delicious side dish, and it’s all made in ONE pot!

The buttery garlic herb sauce is so flavorful and a ton of pasta options work well here. (I went for Shellbow pasta because it’s a cross between shells and elbow pasta. How fun is that?!)

It’s finished off with freshly grated Parmesan cheese and fresh lemon juice which really makes the flavors pop! I can’t wait for you to try this, scroll down for my PRO tips! 

How to Make It

Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.

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Heat the butter, garlic, and seasonings in a soup pot. Stir continuously until the butter starts to foam. Add the chicken broth, half and half,  soy sauce, and chicken bouillon cube.

A pot of butter, garlic, and herbs next to a pot with a sauce being made for garlic herb pasta.

Bring to a boil and add the pasta. Bring back to a gentle boil and cook the pasta to al dente. Reduce heat to low and stir in the Parmesan cheese. Remove from heat and add the lemon juice. Add 1 more tbsp. butter and let it melt. Stir it into the pasta and serve.

Adding pasta to a pot of broth, herbs, and half next to a pot of cooked Garlic Herb Pasta.

Pro Tips

  • Pasta: I use DeLallo Shellbow Pasta for this (a cross between shells and elbows 😁), but a variety of options work well, including Cavatappi, Medium Shells, Orecchiette, Farfalle, and Rotini. 
  • Garlic: Use fresh garlic cloves for this recipe (not jarred minced garlic), the taste is so much better.
  • Parmesan: Grate the cheese from a wedge, it will melt and taste much better than packaged grated cheese. I use Belgioioso parmesan.
  • Lemon Juice: If possible, use freshly squeezed lemon juice as the flavor is far superior than bottled lemon juice.
  • Flavor Enhancers: The mustard powder and soy sauce are flavor enhancers that you can’t taste outright.
  • Adding Chicken: For a similar recipe with some protein, try my Garlic Parmesan Chicken Pasta.
  • Serve this Garlic Butter Pasta with my Chicken Milanese,  Garlic Bread With Cheese or with my No Knead Bread and Olive Oil Bread Dip!

Storage

  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. This doesn’t reheat exactly back to its original consistency but the flavor is great.
  • Reheating this pasta in a makeshift double boiler on the stove top is the best way to restore it to its original form. 

Overhead view of Garlic Butter Pasta on a white plate with parsley and herbs.

Tools For This Recipe

(Amazon affiliate links*)- Check out all of my kitchen essentials here.

  • Spice Rack–This is the one I have, it’s a snap to measure out your seasonings quickly and easily. (Big time saver.)
  • Box Cheese Grater– Always grate cheese from a block, it melts and tastes much better. Packaged grated cheese contains cellulose which prevents it from melting as well.
  • Garlic Peeler & Garlic Twister– Makes it really easy to peel fresh garlic.
  • Lemon Squeezer– Use fresh lemon juice over bottled if possible.
  • Better Than Bouillon– This is what I always use for broth/bouillon in my recipes. It takes very little space and makes it easy to measure out customized amounts.
  • Measuring Spoons– I have these magnetic ones which stay nice and organized in my utensil drawer.

*As an Amazon Associate, I earn from qualifying purchases.

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Garlic Butter Pasta on a white plate with an herb sauce on top and slices of lemon on the side.

Garlic Butter Pasta (One Pot!)

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
5 from 21 ratings
Servings: 6 people
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This one pot Garlic Butter Pasta recipe has the best herb-infused sauce with fresh garlic and a hint of Parmesan and lemon juice. It's a great meatless meal or side dish recipe!

Ingredients

US Customary - Metric

Seasonings

  • ¾ teaspoon EACH: dried basil, oregano, parsley, mustard powder
  • ¼ teaspoon EACH: dried thyme, onion powder, pepper

Sauce/Pasta

  • 4 tablespoons butter, divided
  • 4 cloves fresh garlic, minced
  • 2 ¾ cups chicken broth
  • ¾ cup half and half
  • 1 teaspoon soy sauce
  • ½ chicken bouillon cube
  • ¾ cup Parmesan cheese, freshly grated
  • 2 tablespoons fresh lemon juice
  • ½ lb. Shellbow pasta, see notes

Instructions

  • Combine the seasonings and set aside. Measure out remaining ingredients before beginning. This recipe goes quick, so you want to be ready.
  • Add 3 tbsps. of the butter to a soup pot over medium heat. Add the garlic and seasonings. Stir continuously until the butter starts to foam.
  • Add the chicken broth, half and half, soy sauce, and bouillon cube.
  • Bring to a boil and add the pasta. Bring back to a gentle boil and cook uncovered according to package instructions. Run a silicone spatula along the bottom of the pot throughout cooking to lift any pasta that may be settling to the bottom. Taste-test the pasta for doneness before proceeding.
  • Reduce heat to low and gradually stir in the Parmesan cheese. Remove from heat and add the lemon juice.
  • Add the remaining 1 tablespoon of butter and cover the pot to let it melt. Gently stir it into the pasta and serve!

Notes

Pro Tips:
  • Pasta: I use DeLallo Shellbow Pasta for this (a cross between shells and elbows 😁), but a variety of options work well, including Cavatappi, Medium Shells, Orecchiette, Farfalle, Rotini.
  • Garlic: Use fresh garlic cloves for this recipe (not jarred minced garlic), the taste is so much better.
  • Parmesan: Grate the cheese from a wedge, it will melt and taste much better than packaged grated cheese. I use Belgioioso parmesan.
  • Lemon Juice: If possible, use freshly squeezed lemon juice as the flavor is far superior than bottled lemon juice.
  • Flavor Enhancers: The mustard powder and soy sauce are flavor enhancers that you can't taste outright.
  • Adding Chicken: For a similar recipe with some protein, try my Garlic Parmesan Chicken Pasta.
  • Serve this Garlic Butter Pasta with my Chicken Milanese,  Garlic Bread With Cheese or with my No Knead Bread and Olive Oil Bread Dip!
Storage:
  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. This doesn't reheat exactly back to its original consistency but the flavor is great.
  • Reheating this pasta in a makeshift double boiler on the stove top is the best way to restore it to its original form. 
Nutritional information is an estimate and is per serving. There are 6 servings in this recipe.

Nutrition

Calories: 312kcal, Carbohydrates: 33g, Protein: 11g, Fat: 15g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.3g, Cholesterol: 44mg, Sodium: 835mg, Potassium: 189mg, Fiber: 1g, Sugar: 3g, Vitamin A: 456IU, Vitamin C: 3mg, Calcium: 165mg, Iron: 1mg
Did you try this recipe?Mention @TheCozyCook on Instagram or tag #thecozycook!
Course: Main Course, Pasta, Side Dish
Cuisine: American, Italian
Author: Stephanie