Mains · Easy
Creamy Garlic Parmesan Pasta
A 20-minute pantry pasta: rigatoni tossed in a velvety garlic cream sauce with Parmesan, black pepper, and a hint of lemon.
By Hannah Reyes · Tested twice in our kitchen
- Prep5 min
- Cook15 min
- Total20 min
- Serves4
- Calories590
About this recipe
Some nights call for a bowl of pasta that needs nothing from the store. This creamy garlic Parmesan pasta uses pantry and fridge staples — pasta, garlic, butter, cream, cheese — and is on the table in twenty minutes.
A squeeze of lemon at the end keeps the sauce from feeling heavy, and plenty of black pepper gives it a little bite.
Why this recipe works
- Slowly softened garlic turns sweet instead of sharp.
- Pasta water makes the sauce creamy without extra cream.
- Lemon brightens the richness.
Variations
- Stir in frozen peas or wilted spinach at the end.
- Add crispy pancetta or cooked chicken for protein.
- Swap half the Parmesan for Pecorino for a sharper taste.
How to serve
Serve with a tomato and cucumber salad and a glass of chilled white wine.
Storage and reheating
Cool leftovers within 2 hours and refrigerate in a covered container for up to 4 days. Reheat gently on the stove or in a 325°F oven with a splash of water or broth so nothing dries out. Pasta sauces, soups, and lasagna also freeze well for up to 3 months.
Frequently asked questions
How long does Creamy Garlic Parmesan Pasta take to make?
About 20 minutes in total — 5 minutes of prep and 15 minutes of cooking. The recipe serves 4.
Is this recipe difficult?
We rate it easy. Read the full recipe once before starting, measure your ingredients, and follow the steps in order.
Can I double the recipe?
Yes. Double every ingredient and cook in batches or in a larger pan so nothing is crowded. Cooking times stay about the same per batch.
Can I make it ahead?
Yes. Cook completely, cool, and refrigerate. Reheat gently the next day — most sauces, soups, and bakes taste even better after a night in the fridge.
