Creamy Garlic Pasta

Did you know that garlic is not just for eating? It can also help cure a cold, treat acne, treat cold sores, repel mosquitos and other insects, repair glass, de-ice surfaces, be used in a DIY surface cleaner and be used as glue. Wait there’s more,  some believe it aids in weight loss (hasn’t worked for me!), can help cure ear infections, remove splinters, relieve psoriasis and sooth a cough. Do I love garlic for any of these reasons, nope, zip, nadda. Why do I love garlic? Because it tastes so darn good! Garlic salt and garlic powder are staples in my pantry. I almost always have a clove of garlic in my fridge. I think you get the message. Another  favorite of mine is pasta, I can never get enough pasta!. Putting the two together is a win-win in my book. So when I saw this recipe from Katie at The Cheese Pusher I couldn’t wait to give it a try!

I made this dish when I was visiting my son, and my daughter and her wonderful husband in Utah. They are used to me using them as guinea pigs for recipes I want to test from Pinterest. It’s nice when I can get several opinions on one recipe. My son loved it and he was thrilled that I had made enough for him to take leftovers home!

One thing about this dish is it asks you to use cream, not regular cream but HEAVY cream. My advice? DO IT! I know, I know not only is it fattening, it can make your cholesterol levels rise. But with some dishes you have to stop counting calories, forget about cholesterol levels and just ENJOY the culinary experience. This is one of those dishes. Next time I’m going to throw in some grilled chicken strips and brocolli. Oh yea, there is going to a lot of next times with this recipe because…….

This Pin Rocks!

Signature Large

Creamy Garlic Pasta

  • 2 tsp olive oil
  • 4 cloves garlic, minced
  • 2 tbsp butter
  • ¼ tsp salt
  • ½ tsp pepper
  • 3 cups chicken stock
  • ½ lb spaghetti or angel hair pasta
  • 1 cup grated parmesan cheese
  • ¾ cup heavy cream
  • 2 tbsp chopped fresh parsley

  1. In a saucepan, bring your olive oil to medium-low heat. Next add the garlic and stir, allowi it to cook for 1-2 minutes. Next mix in the butter until melted. Add your salt, pepper and chicken stock. Increase the heat to high and let it come to a boil.
  2. Once it is at a rolling boil, add the pasta, cook according to package directions. Reduce the stove to medium heat and mix in the parmesan until completely melted. Turn off the heat and stir in the cream and parsley. Serve immediately.


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  1. Oh my gosh, this looks so good – nice & light for summer! Just pinned it & can’t wait to try it – thanks for sharing (saw it on Show Me What You Got)!

  2. Yum!
    I would love for you to share and link up at my weekly TGIF Link Party if you haven’t already this week. Your favorite posts, most popular, recent or new! The party is open every Thursday night and closes Wednesday’s at midnight. Followed by (Not SO) Wordless Wednesday! I would be honored if you join us! Have a wonderful week!

    Hugs, Cathy

    • Cathy,

      Thank you so much for the invite. I just put you on our link party list and we will partaay with you on Friday! Tracy

  3. Carolyn Hahn says:

    I’d love to make this tonight! If I wanted to double the recipe, would I also double the chicken stock and cream?

  4. Carolyn Hahn says:

    I did make this for dinner tonight and it was totally amazing!! I added cut up chicken breasts to it after I added the parmesan cheese and before the cream. I did use a pre-cooked chicken I got from the store though. This will now be a staple in our house. It was super easy, all done in one pot, and the only prep work is chopping the garlic, and in my case, cutting up the pre-cooked chicken breasts. Thanks so much for this recipe!!!

    • Carolyn,

      Wish I had been at your house for dinner tonight! I’m so glad you liked the recipe. I love the idea of using pre-cooked chicken when you are in a hurry! Thanks so much for letting us know how it turned out. Have a great week. Tracy

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