Description
This one-pot Garlic Butter Pasta recipe features a rich, herb-infused sauce made with fresh garlic, Parmesan cheese, and a splash of lemon juice. It’s a quick and easy meatless dish perfect as a main course or side dish, combining comforting creamy flavors with a fresh, zesty finish.
Ingredients
Seasonings
- ¾ teaspoon dried basil
- ¾ teaspoon dried oregano
- ¾ teaspoon dried parsley
- ¾ teaspoon mustard powder
- ¼ teaspoon dried thyme
- ¼ teaspoon onion powder
- ¼ teaspoon ground black 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 (or similar pasta such as cavatappi, medium shells, orecchiette, farfalle, rotini)
Instructions
- Prepare ingredients: Combine all the dried seasonings (basil, oregano, parsley, mustard powder, thyme, onion powder, pepper) in a small bowl and set aside. Measure out the remaining ingredients before you start cooking, as the recipe proceeds quickly.
- Melt butter and sauté garlic: Heat 3 tablespoons of butter in a soup pot over medium heat. Add the minced fresh garlic and the combined seasonings. Stir continuously until the butter starts to foam and the garlic is fragrant, about 1-2 minutes. Be careful not to burn the garlic.
- Add liquids and bring to boil: Pour in the chicken broth, half and half, soy sauce, and crumble in the chicken bouillon cube. Stir to combine and bring the mixture to a boil over medium-high heat.
- Cook the pasta: Add the Shellbow pasta to the boiling liquid. Return to a gentle boil and cook uncovered according to the pasta package instructions (usually about 9-11 minutes), stirring occasionally and using a silicone spatula to gently lift any pasta sticking to the bottom. Taste the pasta to ensure it’s cooked al dente.
- Incorporate Parmesan and lemon juice: Reduce heat to low and gradually stir in the freshly grated Parmesan cheese until melted and the sauce is creamy. Remove the pot from heat and stir in the fresh lemon juice, adding a bright, fresh flavor.
- Finish with butter and serve: Add the remaining 1 tablespoon of butter to the pot and cover it, allowing the butter to melt evenly into the pasta. Gently stir the pasta to incorporate the melted butter. Serve immediately while warm and creamy.
Notes
- Pasta Options: Shellbow pasta is recommended, but you can substitute with cavatappi, medium shells, orecchiette, farfalle, or rotini for similar results.
- Garlic: Always use fresh garlic cloves for superior flavor compared to jarred minced garlic.
- Parmesan Cheese: Freshly grate the Parmesan from a wedge to ensure better melting and flavor. Belgioioso brand is a preferred choice.
- Lemon Juice: Freshly squeezed lemon juice gives a brighter, fresher taste than bottled lemon juice.
- Flavor Enhancers: Mustard powder and soy sauce subtly enhance the flavor without overpowering the dish.
- Adding Protein: For a protein boost, try pairing this pasta with Garlic Parmesan Chicken or adding cooked chicken to the dish.
- Serving Suggestions: Serve alongside Chicken Milanese, Garlic Bread with Cheese, or No Knead Bread with Olive Oil Dip for a complete meal.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat gently using a stovetop double boiler method for best texture restoration.
