Creamy Garlic Butter Pasta Recipe (2024)

By Mary | 136 Comments

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Creamy Garlic Butter Pasta Recipe (1)

I pretty much always want comfort food. As much as I love eating vegetables and healthy stuff, it's much more common for me to really want something comforting — bean & cheese quesadilla, mashed potatoes, burgers, and pasta. Mashed potatoes and burgers usually require too much effort (especially when I'm like I NEED COMFORT FOOD STAT!). If, for some crazy reason, I am out of the necessary ingredients (tortillas, beans, cheese) to make a bean & cheese quesadilla: PASTA! Or, if I've already had a quesadilla that day: PASTA! Or, if I'm living in Asia and have yet to find good refried beans and cheddar: PASTA!

Creamy Garlic Butter Pasta Recipe (2)

Since we started our travels in Asia, eight months ago, I've had one constant when it comes to comfort food — garlic! Pretty much every mid-level restaurant in Vietnam, as well as the other countries we've visited, has garlic bread on the menu. It's cheap, it's hard to mess up, and it totally fulfills my "I miss home and need comfort!" craving. So, when I made this pasta, I wanted it to be garlicky!

Creamy Garlic Butter Pasta Recipe (3)

Like really, really, garlicky. This stuff is not messing around!

All in all, this sauce comes together really quickly. First, melt the butter and add the garlic. Let it cook for a minute or so, really getting that garlicky flavor into the butter. Then {this is the best part!} BLEND IT UP! I didn't want any garlic chunks in my pasta — this is a smooth creamy sauce, remember? Blend up the butter and garlic, then return it to the pan to make a quick roux before adding the milk or cream to finish the sauce.

Once the sauce and pasta are both done, toss them together and enjoy a ridiculously garlicky, creamy, comforting meal. Did I mention you need to like garlic? You definitely need to like garlic. Since I'm on such a garlic train here, help me out: what are your favorite garlic dishes? Or comfort foods in general? I can't really drown myself in creamy garlic butter pasta every day (or can I?) so... gimme ideas!!

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Creamy Garlic Butter Pasta Recipe (4)

Creamy Garlic Butter Pasta

★★★★3.8 from 40 reviews

  • Author: by Mary
  • Prep Time: 2 mins
  • Cook Time: 10 mins
  • Total Time: 12 minutes
  • Yield: 2 1x
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Description

This creamy, garlicky pasta is ready in less than 15 minutes and SO easy to throw together! If you want quick comfort food, look no further!

Ingredients

UnitsScale

  • 10 oz dry pasta
  • 3 Tbsp butter
  • 4 large garlic cloves, minced
  • 2 Tbsp flour
  • cup whole milk
  • salt & pepper

Instructions

  1. Cook the pasta according to directions.
  2. While the pasta is cooking, make the sauce.
  3. Melt the butter in a saucepan over medium heat. Add the garlic and cook, stirring, for 1-2 minutes. It should be simmering.
  4. After 1-2 minutes, transfer the butter/garlic to a blender, and blend until smooth. Return to the saucepan over medium heat and add the flour.
  5. Whisk constantly, mixing the flour and butter together, for one minute. Slowly, whisking quickly, add the milk. Bring to a simmer and cook (stirring) until thickened.
  6. When the pasta is done, mix in the sauce. Add salt and pepper as needed.

Notes

My pasta looks especially yellow in these pictures because the butter over here is all dyed super yellow! Very annoying. Yours will probably *not* be this yellow, fyi!

Want some more pasta ideas? Here are a few of my favorites!

sup sup sup

Smokey Delicata Baked Macaroni and Cheese

Quick Stovetop Mac and Cheese

Bacon Tomato Basil Breakfast Pasta

Creamy Pesto Pasta

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Reader Interactions

Comments

  1. Maureen | Orgasmic Chef says

    That dish is almost sinfully gorgeous. 🙂 I'm with you on comfort food and I'm feeling pretty comfortable just looking at those great photos.

    Reply

    • Mary says

      Ha! Thanks, Maureen! xo

      Reply

    • dale says

      an absolutely disgusting sauce

      Reply

      • Joons says

        Terrible, congealed mess

        Reply

      • Hope says

        Agreed! I followed all the directions to a T (from my knowledge at least) and mine came out tasting like flour with a hint of butter and seasoning🥲

        Reply

  2. Jess Zimlich says

    This sounds SO good. I love creamy sauces and pasta is my weakness. YUM!

    Reply

    • Mary says

      Thanks, Jess! Pasta = THE BEST. Enjoy!

      Reply

  3. Denise says

    Hi, I'm a college student and I don't own a blender. Is it possible to skip the blending step and just add flour straight in?

    Reply

    • Mary says

      Hi Denise! You certainly could — I just did it for the texture... I didn't want chunks of garlic in the sauce. But if you don't mind chunks (or dice it SUPER small!), you could absolutely skip the blender.

      Enjoy! xo

      Reply

      • Courtney Chandler says

        I just used garlic powder (1/8 teaspoon per each garlic clove) and it came out very smooth. If you don't like garlic too much, I recommend not using all the garlic powder, though. It gets really strong. I hope this helps!

        Reply

        • Mary says

          Thanks for the tip, Courtney! Glad you enjoyed it! xo

          Reply

    • Meg says

      Of course!

      Reply

  4. Paula Jackson says

    Hi! Could you freeze this?

    Reply

    • Mary says

      Hi Paula — I have never frozen it, and don't honestly have tons of experience with freezing sauces... but I don't see why not! Enjoy! xo

      Reply

  5. Whitney says

    What's the pasta sprinkled with? Parsley?

    Reply

    • Mary says

      I probably used cilantro, knowing me!

      Reply

  6. Nancy says

    I just made this and it is delicious! I used crushed garlic, so there was no need for the blender. I also added shrimp sautéed in butter, garlic, chopped cilantro, and a dash of cayenne powder. Very, yummy!

    Reply

    • Mary says

      YUM! That sounds like an amazing variation!!!

      Reply

  7. Jessica says

    Made this tonight and it's awesome! Thank you!

    Reply

    • Mary says

      Thanks, Jessica! Glad you liked it! Xo

      Reply

    • Gabe says

      I made it vegan (used oat milk + vegan butter) with garlic powder, still tasted amazing.

      Reply

  8. Rosemary Manderson says

    I hate to ask but do you have calories per serving?

    Reply

    • Mary says

      Hi Rosemary! I have not calculated it for this recipe, sorry! Feel free to do so!

      Reply

  9. Anu says

    Really.. It's too much nice

    Reply

    • Sisca says

      I think I went a little overboard..10 garlic cloves and a dash of curry powder

      It was great!!!

      Reply

      • Mary says

        YUM!

        Reply

      • Antonett says

        It was so awesome to taste it

        Reply

  10. Maya says

    Love love love I added some onion powder and crushed red pepper for spice then I roped it off with shredded Parmesan cheese I definitely recommend it make sure you let it cook for a while though thx Miss. Mary also I didn't use the blender but if do it again I think I will

    Reply

    • Mary says

      Thanks for the notes, Maya! Sounds like a delicious variation! xo

      Reply

  11. Alvita says

    I made this for dinner. It was delicious! Thank you so much for sharing this recipe!

    Reply

    • Mary says

      So glad you liked it, Alvita! Thanks for the comment! xoxo

      Reply

      • Rachel says

        If you double the recipe you need to add double the milk. If it’s still pasty you can add more butter or milk to thin it out. With roux you can always fix it ?

        Reply

  12. Rosemarie says

    Hi! Can you use 2 percent milk?

    Reply

    • Mary says

      Hi Rosemarie! You certainly can! Enjoy! xo

      Reply

  13. Debaduti Dey says

    Succulent and creamy. This is a paradise for pasta lovers (me). Thank you for this mouthwatering recipe!

    Reply

    • Mary says

      Ha! Thanks, Debaduti! I'm a total pasta lover too — woohoo! Glad to have you here! xo

      Reply

  14. Alicia says

    Hi,

    I tried making this sauce & did everything as per your instructions (used a hand blender) but it turned out quite runny. Any suggestions as to where I'm going wrong?

    Reply

    • Mary says

      Hi Alicia! I wish I could see what exactly you did, but the only thing I can think is that maybe you didn't cook the roux quite long enough! It needs time to cook in order to thicken! Sorry it didn't work out for you... better luck next time!

      Reply

  15. Emily says

    If I don't have milk, can I use something else?

    Reply

    • Mary says

      Hi Emily,

      Do you have any milk-alternative? Coconut milk? Almond milk? Powdered milk? You're gonna need something along those lines...

      xo

      Reply

  16. Kendra says

    I LOVE this recipe. I have made it twice now and it is amazing. The second time I added a bit of onion and feta cheese and it really took it up a notch. Thank you so much for sharing!

    Reply

    • Mary says

      Ooh what a great idea! Thanks for the feedback — glad you like it! xoxo

      Reply

  17. AnnMarie says

    Just out of curiosity, why is there an asterisk by the milk in the ingredients list?

    Reply

    • Mary says

      Great question, AnnMarie. I have no idea! I must have wanted to add a note and forgotten to do so — and now I have no idea what that note was! Maybe I wanted to note that you can use a milk alternative if you want... but I dunno! Thanks for pointing it out! (I've removed it now...)

      Reply

  18. Sarah B. says

    How many cups of dry pasta did you use to make this recipe? I've searched everywhere to find the equivalent to 10 oz., but cannot find it.

    Reply

    • Mary says

      Hi Sarah — That number will vary wildly depending on what shape of pasta you're using! What do you have? I'd say it's maybe 2.5 cups of penne (dry), 1.75 of macaroni...

      Reply

  19. Dia says

    Trying this tonight! it looks so good and it is simple enough. 🙂

    Reply

    • Mary says

      I hope you enjoyed it, Dia! xo

      Reply

  20. Genevieve says

    I just made this and I tried to double the recipe. I used 4 tbsp of flour and it came out really pasty. I added mushrooms and Oregano and chicken. It was good! I couldn't blend the garlic because it was too small of an amount. I tried mashing the garlic too... it didn't work. Even though I used 8 cloves, the garlic flavor was faint. So, next time I will cook the garlic longer. Lesson learned: add mushrooms and Oregano, less flour or more milk, and add chicken 🙂 of course whatever spin on it will be delicious, so do what suits you best!

    Reply

    • Cheesygarlicguy says

      I like the risks u are taking 😉 hope they paid off

      Reply

    • Samara says

      The first time I made this it was delicious! Second time, I doubled the recipe and it was too pasty as well. I think 3 tablespoons of flour would’ve probably been enough or 1 1/2 cups of milk...I’ll stick to a single batch for now! So good and simple!

      Reply

      • Mary says

        Totally agree — if you double the recipe, keep the roux situation the same (e.g. do not double flour/butter for the roux). It may be time for me to re-visit my amounts here — perhaps it could be halved for the original recipe!

        Reply

  21. Karina says

    Made this tonight and it was amazing! I don't have a blender and it still turned out great! Super simple ingredients that I already had at home!

    Reply

    • Mary says

      Yay! So glad to hear it, Karina! xo

      Reply

  22. Jodi says

    Looking to make this for a group of 10. This yields 2... cups? servings?

    Reply

    • Mary says

      2 servings (but somewhat generous servings). I like to do 4oz of dry pasta per person, so I'd quadruple this recipe!

      Reply

  23. Sonakshi says

    I am in love with this recipe..it's quick and easy yet does not compromise with taste..lovely comfort food.. thanks for the recipe!!

    Reply

    • Mary says

      Glad you enjoyed it, Sonakshi!! xo

      Reply

  24. Tan says

    OMG. Delicious!!! Im a beginner in the kitchen but i was able to follow your recipe easily. Thanka so much for the party in my mouth?????

    Reply

    • Mary says

      You're welcome, Tan! I'm glad the recipe was easy to follow, and that you enjoyed it!! xoxo

      Reply

  25. jimjkqwj says

    Good, Looking for something without cheese, My son is allergic

    Reply

    • Mary says

      Hopefully he enjoys this! xo

      Reply

  26. Marty says

    This recipe was amazing and inexpensive! I did add light cream, sour cream, salmon, spinach, and tomatoes. ?? Next time I will add parmesan cheese! ?

    By chance, are you on YouTube?

    Reply

  27. Denise says

    Love this recipe! I used wheat flour and almond milk as substitutes. I also had Chef shamy garlic butter ( excellent for diabetics) and mrs. Dash garlic and herb. Trying to watch salt intake. I doubled the sauce because i wanted to add onions, broccoli, cauliflower, and mushrooms. Delicious! Thanks!

    Reply

    • Mary says

      Ooh I love your addition of vegetables, Denise!! Sounds delicious! xo

      Reply

  28. Shannon says

    Doubled recipe, delicious. Would be good with just a little pesto added, or sun dried tomatoes, or mushrooms. Nice, simple, basic that is good and easy. And can be switched up pretty easily for variety. Can go vegetarian or add some chicken. I absolutely love this type of recipe. Makes life simpler.

    Reply

    • Mary says

      Thanks, Shannon! LOVE the idea of adding pesto (or the others)!! xoxo

      Reply

  29. Stephanie Rummell says

    Omgarsh! ? I used this sauce in my Shrimp Ligiuini and it was perfect! ? likes like this is a favorite Sunday dish in our house!??Thanks for the recipe!

    Reply

    • Mary says

      Omg! Brilliant!!! I will have to add shrimp to this next time!! Thanks for the tip, Stephanie! xoxo

      Reply

  30. Chris says

    I was looking for a sauce that was easy and quick for a single meal with a little left over for lunch tomorrow. I'm also eating vegan food so I subbed the butter for vegan butter and milk for coconut milk. It worked perfectly. I also added nutritional yeast and italian seasoning for more flavor. I like my food seasoned and without the added ingredients the final result was bland. Anyway, thanks for sharing!

    Reply

  31. Chrissy says

    This recipe is so goood!! And quick I tried it at home cause I didn’t have much ingredients thank you so much !! Whoever made this

    Reply

    • Mary says

      Glad you liked it, Chrissy!! xo

      Reply

  32. Laura Wenzel says

    Thia eas really good! I doubled it it for 16 oz of noodles added onion and garlic powder and parsley. Threw in some lemon hwrbed cooked chicken breast. So yummy! Next time will x4 the sauce to make a lil creamier.

    Reply

  33. Jamie says

    Made this last night for my hubby's birthday dinner. Pasta and butter is his favorite, but I think plain ol' pasta and butter is so boring...I needed to change it up. I came across your recipe. He loved it! The kids loved it, too! I even made it vegan by using Earth Balance and Silk almond milk. Came perfectly! I doubled it to feed the family.
    Thank you for sharing!

    Reply

    • Mary says

      Glad you liked it, Jamie!! Thanks for the tips on making it vegan — glad to know that EB & almond milk work. xoxo

      Reply

  34. Shoshanna says

    Followed everything precisely as stated and sauce was more like a creamy dough. Also didn’t taste like much. Had to throw it out.

    Reply

    • Mary says

      Sorry to hear that, Shoshanna!

      Reply

  35. Matt says

    Sauce taste like white gravy with lots of garlic. Not very good

    Reply

  36. Sue says

    Hi! I’m usually not really good at making creamy sauces but this one was actually super easy and delicious! Thank you so much for this and I will DEFINITELY check out your other recipes! Have a nice day 🙂

    Reply

  37. Vanessa says

    This recipe seemed bland so I spiced it up! I added a little more garlic, parsley, red chili flakes and some parmesan cheese. Turned out great!

    Reply

  38. Charmaine says

    Thanks for sharing! May I know why does my sauce get curdled? I use semolina instead of plain flour. Will that be a cause or is it the heat when i added the milk?

    Reply

  39. Chelsea says

    I wanted lunch today and stumbled upon your recipe. I didn’t even think about making a béchamel for my sauce. It was a bit bland though so I added crushed red peppers, Parmesan, and onion powder. Also it was really really thick so I used some of the starchy pasta water to thin it out. Over all it came out great.

    Reply

  40. Lilly says

    it didn't really turn out good, but I think that's my problem. When I put it into the pasta it chunked up horribly. Too much flour?

    Reply

    • Mary says

      Hrmmm. Was the sauce smooth and done before you added the pasta? I'm honestly baffled at why it would chunk up upon adding the pasta.

      Reply

      • Antonett says

        No I'm not on you tube

        Reply

  41. Kimberly says

    Made this tonight for my family of 7. Tripled the recipe and added some cooked diced chicken and broccoli. Delicious! Thank you!

    Reply

  42. bob says

    i made this with unsalted butter,.... flavorless! lol next time imma try it with regular butter lol

    Reply

    • Mary says

      Hi Bob! Did you add salt later, as the final step of the instructions indicate? I encourage you to taste and season ALL of your dishes, as you cook, to your liking.

      Reply

  43. Grace says

    It got really thick really fast, almost clumpy. I did everything that the recipe told me to do. Oh well.

    Reply

  44. Christopher says

    It’s a hit in my house! Seasoned with an Italian seasoning mix and added to cheese ravioli. My family is ALL about the cheese! Served with steamed broccoli (I feel better now). Very good. Definitely a keeper.

    Reply

  45. Andre says

    There is a lack of flavor and its far too thick. It's thicker than gravy.
    I most definitely would not advise. I saw the sane comments in reviews and I wish I listened.

    Reply

  46. Ava says

    easy recipe with common ingredients but my results were more thick than a normal sauce consistency.

    Reply

  47. Jodie Firth says

    Can I make this ahead of time and fridge it til later?

    Reply

    • Mary says

      You certainly could! It might not be *quite* as good reheated, but still totally doable.

      Reply

  48. Gordon says

    Made this sauce tonight. And Oh was my wife impressed. She didnt know what iw as doing. This sauce is the best and from now on will become a regular!? Two thumbs and 2 toes up to you!!!! Thnx so much!!!

    Reply

  49. Risha says

    Just made this and my daughter totally loves it. She was pretty amazed there were no cheese as it certainly tasted like it.I used blended garlic so blending the butter and garlic was not necessary. Simple, awesome recipe! I ❤ it.

    Reply

    • Mary says

      Thanks for sharing, Risha! Glad this was a hit with your daughter!

      Reply

    • Antonett says

      Thank you.

      Reply

  50. Andres says

    when you say flour, you refer to any kind ?

    Reply

    • Mary says

      I use all purpose (wheat) flour!

      Reply

    • Kristin says

      I actually used bread flour because I didn’t have all purpose. It worked just as good.

      Reply

  51. ape says

    Well, I won't even bother to check how much in hell 10 oz of pasta actually is.

    Is this another USA-native-only webpage?

    Keep safe,
    and pasta don't come in ounces, make it or get a box, package, whatever.

    I'll try this, but already pissed.

    Reply

    • Mary says

      Hi Ape,

      What unit would you prefer for pasta? "box" is not very specific — here in the USA we have boxes that are 8oz, 12oz, 16oz, and more. You could easily convert ounces to grams (283g, per google). I do not endorse saying "a box" or even "a cup" because pasta comes in so many shapes and sizes.

      Sorry about your anger issues. I hope you're seeking help, and really hope you stop taking it out on people who you don't know.

      Mary

      Reply

  52. lily says

    I LOVE THE RECIPE

    Reply

  53. aliah says

    This recipe was AMAZING and DELICIOUS!!!!! Definitely recommend making! The cause is so creamy and delicious and it really compliments the pasta! The only thing is that it took me a while to make, but that is just me. Overall perfect and very delicious! FIVE STARS!

    Reply

  54. Likhitha says

    Thank you very much for the recipe ?

    Reply

  55. Ronda says

    Swapped chicken broth for vegetable broth and heavy cream changed to sour creme still turned out amazing

    Reply

  56. Z says

    Step 4& 5 is confusing,you mentioned to whisk butter and flour but didn't mention when you added the butter(or was it from the blended garlic butter?)

    Reply

  57. Ford says

    I LOVE THE RECIPE

    Reply

  58. Samantha says

    I loved this recipe!! I changed up a few thing; I used plant based protein penne, rice milk, and Gouda cheese instead of Parmesan. I added broccoli and lastly I sprinkled paleo friendly bacon on top of the dish instead of adding chicken. Delicious!!!

    Reply

  59. Sarah says

    I made this tonight for my family and it was a hit! I finished it with some basil oil and it put what was already a great recipe over the edge! Thank you for what will surely be in our weekly rotation.

    Reply

  60. Camelyn says

    i love this recipe. personally, i like thick sauces so it turned out well for me. if you don’t think it is flavorful enough, adding a lot of seasoning helps. i make this a lot!

    Reply

  61. Becky says

    Easy to make and adjust. Will make again!

    Reply

  62. Chelle Thompson says

    I rarely leave comments but this is a new favourite at our house. I’m making it for the third time right now since discovering it only a few weeks ago. Delicious!

    Reply

  63. Veronica says

    could you use coconut flour? I just ran out of regular flour but i wandered if that would taste good or if it would be weird lol

    Reply

  64. curry says

    There was no flavor and the sauce was very thick. it was not worth the time or ingredients

    Reply

  65. Kristin says

    I didn’t follow this recipe word for word because I was missing ingredients. Our cupboards are completely empty right now. I was out of milk and fresh garlic. I melted the butter, added garlic salt and garlic powder. And whisked in flour over medium high heat. I used a little more than 3 tablespoons of flour. For the milk I used 1/4 cup cream cheese and 3/4 cup of water, stirred it really good, then added it to the rest of the sauce. Whisked everything together and tossed with spaghetti noodles. It turned out amazing. I have to give you 5 stars because even with substituting ingredients it still turned out great! Thank you for posting!

    Reply

  66. Jasmine says

    This sauce was AMAZING! I used gluten free flour, gluten free pasta and skim milk, and it still turned out super creamy and was so quick and easy to make!

    Reply

  67. Amanda says

    I have made this many times and we really enjoy it! I never blend the garlic because I can't be bothered. I usually saute onions, mushrooms (sometimes tomatoes and peppers, too!) before adding the butter and flour, and then finish off with lots of spinach. My husband likes a bulky sauce for his pasta. This is a great base! We've done tons of variations. I can't believe I ever bought jarred pasta sauce!

    Reply

  68. No one says

    Its so good! I think we burned the cloves or something though because our pasta is brownish pink.

    Reply

  69. Trixie Racer says

    Absolutely delish! I served ours with a breaded calamari steak, (think “abalone style”), and some sautéed broccoli. OMG unbelievable great together! Best at home dinner we’ve had in a very long time. I think that next time I will just have it as an entree but I’ll add some frozen peas & mushrooms. Wow! The possibilities are endless. Thank you for this awesome dish!!!

    Reply

  70. Rachel Gammon says

    Don’t do this no matter how desperate you are. It’s not good it has absolutely no taste and whatever taste it does have its just floury. The texture is so weird I mean I expected something not perfect but it was wayyyy to thick. The main point is thta it tastes bad. If you did it and you want to save it try adding a little hot sauce and some tomato paste I just threw mine awash no need to waste more ingredients. Your going to have to wait till you can heavy cream or do a different pasta this is not good.

    Reply

  71. Aubree says

    hey so my sauce turned out SUPER thick, though I followed the recipe so I'm not sure what I did wrong...help!

    Reply

  72. Kenny says

    It looks yummy I want to ask you if Parmesan cheese is not available so what I’d it’s substitute

    Reply

  73. Katrina says

    I’m 15 years old and I decided to choose this recipe to cook for my Food Technology Assignment. I did read the reviews before making the recipe, around half of them were positive and the other half were negative, so I was having some doubts with this recipe, but I just decided to go with it anyways because I didn’t really have another recipe that I was willing to make. So I followed all of the recipe’s instructions and the appearance actually turned out pretty decent, obviously not exactly like the one in the images above (my sauce was a little bit thicker) but it looked alright. However, the taste was far from decent. In my honest opinion, it didn’t taste as yummy as I had envisioned it to be. The first bite I took was alright, but the more I ate, the more I disliked the taste of it. (It honestly tasted like nothingness and it was just floury). Now I will happily admit that it really was a quick and easy recipe to make, but unfortunately, the taste just didn’t satisfy me. But hey! Everyone is different, so I guess others will like this recipe even though I didn’t. So yeah- thanks for sharing this recipe?

    Reply

  74. Catherine says

    This recipe sucks. It doesn't call for anywhere near enough liquid (I had to add well over a cup before it even resembled a sauce) and you know what? It's bland. It's literally disgusting. Thankfully I actually know how to cook and managed to save it.

    Reply

    • Mary says

      Damn, Catherine! There is a human behind this site, FYI. I'm glad you're such an expert cook that you could save it.

      Reply

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Creamy Garlic Butter Pasta Recipe (2024)

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