Description
This creamy Garlic Butter Pasta is a quick, one-pot meal, bursting with fresh garlic, Parmesan cheese, and a blend of aromatic herbs. Perfect for a comforting dinner, this recipe combines shellbow pasta with a rich sauce made from chicken broth, half and half, and butter, elevated with lemon juice for a fresh finish.
Ingredients
Scale
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 pepper
Sauce and 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
Instructions
- Prepare Seasonings: Combine dried basil, oregano, parsley, mustard powder, thyme, onion powder, and pepper in a small bowl and set aside. Measure out all remaining ingredients to have them ready before cooking.
- Sauté Garlic and Seasonings: In a soup pot, melt 3 tablespoons of butter over medium heat. Add minced garlic and the combined seasonings, stirring constantly until the butter begins to foam.
- Add Liquids and Bouillon: Pour in the chicken broth, half and half, soy sauce, and crumble the chicken bouillon cube into the pot. Stir to combine and bring the mixture to a boil.
- Cook Pasta: Once boiling, add the shellbow pasta. Return to a gentle boil and cook uncovered according to the package instructions, usually around 10-12 minutes. Use a silicone spatula to stir and lift the pasta frequently to prevent sticking. Taste-test the pasta to ensure it is cooked to your preference.
- Add Cheese and Lemon Juice: Reduce heat to low and slowly stir in the freshly grated Parmesan cheese until melted. Remove the pot from heat and mix in the fresh lemon juice.
- Finish with Butter: Add the remaining 1 tablespoon of butter to the pot, cover it to allow the butter to melt, then gently stir it into the pasta. Serve immediately while warm.
Notes
- Use fresh garlic cloves rather than jarred minced garlic for the best flavor.
- Freshly grate Parmesan cheese from a wedge instead of using pre-grated varieties to ensure a creamy melt and richer taste.
- Freshly squeezed lemon juice dramatically enhances the flavor compared to bottled lemon juice.
- The mustard powder and soy sauce act as subtle flavor enhancers without overpowering the dish.
- For added protein, try adding cooked chicken to make Garlic Parmesan Chicken Pasta.
- This pasta pairs wonderfully with Chicken Milanese, Garlic Bread with Cheese, or No Knead Bread and Olive Oil Bread Dip for a complete meal.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
- Reheat using a double boiler method on the stovetop for best texture and flavor retention.
- Alternative pasta shapes such as Cavatappi, Medium Shells, Orecchiette, Farfalle, or Rotini work well if Shellbow pasta is unavailable.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 2 g
- Sodium: 650 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 11 g
- Cholesterol: 55 mg
