Creamy Garlic Parmesan Pasta (Better Than Alfredo!)
This creamy garlic Parmesan pasta is a decadent, rich dish with a smooth sauce made from heavy cream, milk, and a blend of Parmesan and mozzarella cheeses. The garlic adds depth of flavor, while the red pepper flakes provide a subtle kick. Perfect for a comforting dinner!
Ingredients
- 12 oz pasta fettuccine, linguine, or penne work well
- 2 tbsp butter
- 4 cloves garlic minced
- 2 cups heavy cream
- 1 cup milk whole or 2%
- 1 cup freshly grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese for extra creaminess
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp red pepper flakes optional, for a little kick
- 1/2 tsp Italian seasoning
- 1 tbsp olive oil
- 1/2 cup pasta water reserved from cooking the pasta
- Fresh parsley chopped (for garnish)
- Grated Parmesan for serving
Instructions
- Step 1: Cook the Pasta
- Bring a large pot of salted water to a boil.
- Add your pasta of choice and cook according to the package instructions until al dente.
- Reserve 1/2 cup of pasta water before draining the pasta. Set aside.
- Step 2: Prepare the Sauce
- In a large skillet, heat butter and olive oil over medium heat.
- Add minced garlic and sauté for about 1 minute until fragrant but not browned.
- Pour in heavy cream and milk, stirring constantly to prevent burning.
- Gradually mix in Parmesan and mozzarella cheese, allowing them to melt and blend smoothly.
- Season with salt, black pepper, red pepper flakes, and Italian seasoning.
- Simmer on low heat for 3–5 minutes, stirring occasionally. If the sauce becomes too thick, add a bit of reserved pasta water to reach your desired consistency.
- Step 3: Combine and Serve
- Add the cooked pasta to the skillet and toss to coat evenly in the sauce.
- Let everything cook together for about 2 minutes, ensuring the pasta absorbs the flavors.
- Remove from heat and garnish with fresh parsley and extra Parmesan cheese.
- Serve immediately while warm and enjoy!
Notes
Use Fresh Parmesan: Pre-grated cheese can contain anti-caking agents that prevent smooth melting. Always go for fresh, block Parmesan and grate it yourself.
Don’t Overcook the Garlic: Garlic burns quickly and can turn bitter. Sauté it just until fragrant.
Adjust Thickness: If the sauce is too thick, use more milk or pasta water to thin it out. If it's too thin, let it simmer a little longer.
Try Different Pasta Shapes: While fettuccine is a classic choice, penne, rigatoni, or even spaghetti work beautifully.
Enhance the Flavor: Add grilled chicken, shrimp, or sautéed mushrooms for an extra layer of deliciousness.