Description
A quick and flavorful one-pot garlic butter pasta with a creamy Parmesan sauce infused with herbs and a hint of lemon. Perfect for an easy weeknight dinner with minimal cleanup.
Ingredients
Scale
Seasonings
- 3/4 teaspoon dried basil
- 3/4 teaspoon dried oregano
- 3/4 teaspoon dried parsley
- 3/4 teaspoon mustard powder
- 1/4 teaspoon dried thyme
- 1/4 teaspoon onion powder
- 1/4 teaspoon pepper
Sauce and Pasta
- 4 tablespoons butter, divided
- 4 cloves fresh garlic, minced
- 2 3/4 cups chicken broth
- 3/4 cup half and half
- 1 teaspoon soy sauce
- 1/2 chicken bouillon cube
- 3/4 cup freshly grated Parmesan cheese
- 2 tablespoons fresh lemon juice
- 1/2 pound Shellbow pasta
Instructions
- Prepare seasonings: Combine all dried herbs, mustard powder, onion powder, and pepper in a small bowl and set aside. Measure all other ingredients to have everything ready before cooking.
- Melt butter and cook garlic: In a soup pot over medium heat, add 3 tablespoons of butter. Once melted, add minced garlic and the mixed seasonings. Stir continuously until the butter starts to foam and the mixture is fragrant.
- Add liquids and bouillon: Pour in chicken broth, half and half, soy sauce, and crumble in the chicken bouillon cube. Stir to combine and bring the mixture to a boil.
- Cook pasta: Add the Shellbow pasta to the boiling liquid. Return to a gentle boil and cook uncovered, stirring occasionally with a silicone spatula to prevent sticking and ensure even cooking. Taste test the pasta for doneness according to package instructions.
- Incorporate cheese and lemon: Reduce heat to low and gradually stir in freshly grated Parmesan cheese until fully melted. Remove pot from heat and stir in fresh lemon juice for brightness.
- Finish with butter: Add the remaining 1 tablespoon of butter to the pot, cover it, and allow it to melt. Gently stir the melted butter into the pasta and serve immediately.
Notes
- Use fresh garlic cloves rather than jarred minced garlic for the best flavor.
- Grate Parmesan cheese fresh from a wedge to enhance melting and taste.
- Freshly squeezed lemon juice offers superior flavor compared to bottled lemon juice.
- The mustard powder and soy sauce enhance flavor without being overt.
- Shellbow pasta is recommended, but similar shaped pastas like Cavatappi, Medium Shells, Orecchiette, Farfalle, or Rotini also work well.
- This dish stores well in an airtight container refrigerated for up to 3 days or frozen for up to 3 months.
- Reheat gently using a double boiler or stove top to maintain texture and flavor.
- For added protein, try adding cooked chicken to make Garlic Parmesan Chicken Pasta.
- Pairs wonderfully with Chicken Milanese, Garlic Bread with Cheese, or No Knead Bread with Olive Oil Dip.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 55 mg
