Garlic parmesan buttered noodles are twelve ounces of linguine, spaghetti, or wide egg noodles tossed with half a cup of melted butter, four cloves of golden garlic, and a full cup of freshly grated parmesan. They take ten minutes to prepare, cook in ten, and serve four.
The garlic sizzles in the butter until fragrant, the pasta goes straight into the pan, and the cheese melts into a silky coating that clings to every strand. Peas add a pop of color and sweetness, and the dish works as a quick side or a plain main with chicken or shrimp stirred in.
Table of Contents
Why You Will Love Garlic Parmesan Buttered Noodles
Five ingredients and one pan make a fast sauce.
Fresh parmesan melts into a smooth coating with no cream needed.
It is mild enough for children and easy to dress up with protein or vegetables.
What You Need for Garlic Parmesan Buttered Noodles
- The noodles are twelve ounces of linguine, spaghetti, or wide egg noodles, and the sauce is half a cup of unsalted butter, four chopped garlic cloves, and one cup of freshly grated parmesan.
- Add one cup of frozen peas or small broccoli florets and a half teaspoon of salt, and optionally two cups of cooked chicken or shrimp.
Butter. It forms the base of the sauce.
Garlic. It gives a sweet, savory aroma.
Parmesan. It adds a salty, nutty finish.
Pasta water. It helps the sauce cling.
Peas. They add sweetness and color.
How to Make Garlic Parmesan Buttered Noodles
1. Boil the noodles. Cook the noodles in salted boiling water until al dente, one to two minutes short of the package time, and save a half cup of the water.
2. Melt the butter. Melt the butter in a large skillet over medium heat.
3. Cook the garlic. Add the garlic and cook for one to two minutes until fragrant but not browned.
4. Combine. Add the drained noodles, peas, and a splash of pasta water and toss until coated.
5. Add the cheese. Remove from the heat, add the parmesan and salt, and toss until melted and silky.
Watch the garlic closely. It goes from sweet to bitter in seconds, so keep the heat at medium and pull the pan from the burner if it starts to darken. Chopping the garlic fine rather than mincing it to a paste makes it less likely to burn and gives you tiny golden bits in the sauce.
Grate the cheese yourself from a block. Pre grated cheese contains starch that stops it from melting smoothly, so the sauce turns grainy. Add the cheese off the heat, since high heat makes it clump, and toss quickly with a splash of pasta water until the strands look glossy.
What to Serve with Garlic Parmesan Buttered Noodles
Serve the noodles hot with a lemon wedge and black pepper, as a side to roasted chicken, or topped with sliced chicken or shrimp. For more pasta ideas, try parmesan chicken buttered noodles, creamy garlic mushroom pasta, lemon garlic chicken pasta, or garlic chili oil noodles.
Notes and Swaps for Garlic Parmesan Buttered Noodles
Flag the allergens. This dish contains wheat, milk, and sometimes eggs, so check every label on the noodles and cheese.
Do not taste raw meat. If you add chicken or shrimp, do not taste anything that touched it raw, and wash your hands and tools after handling it.
Check the protein. Cook chicken to 165 F and shrimp until pink and firm.
Save the pasta water. The starch binds the sauce.
Use real parmesan. It has more flavor.
Add lemon zest. It brightens the butter.
Season the water. It seasons the noodles.
Check trusted guidance. Read the FDA safe food handling guidance for cooking and storing pasta dishes safely.
For a richer sauce, stir in a spoonful of cream cheese or a splash of cream with the cheese. For a lighter one, cut the butter to four tablespoons and use more pasta water. Fresh parsley, chili flakes, or black pepper all finish the plate with extra flavor.
You can switch the pasta for penne or any short shape, and the peas for broccoli, spinach, or asparagus. Cut vegetables small and add them to the pan a few minutes before the noodles. Leftover roasted chicken or cooked shrimp makes this a complete meal in the same time.
Making Garlic Parmesan Buttered Noodles Ahead
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in a skillet over low heat with a splash of milk or water, stirring until loose and warm. The cheese firms as it cools, so the added liquid is needed to restore the creamy coating.
Common Questions About Garlic Parmesan Buttered Noodles
Why do my garlic parmesan buttered noodles turn grainy?
The cheese was too hot or pre grated, so add it off the heat.
Can you make garlic parmesan buttered noodles ahead of time?
Yes. Reheat with a splash of milk.
Can you freeze garlic parmesan buttered noodles?
Freezing makes the noodles soft, so it is better to eat them fresh.
Can I use salted butter?
Yes. Skip the added salt.
Can I use dried garlic?
Fresh garlic tastes much better here.
Garlic Parmesan Buttered Noodles
Equipment
- Large pot
- Large skillet
- Colander
Ingredients
Main Ingredients
- 12 oz linguine, spaghetti, or wide egg noodles
- ½ cup unsalted butter
- 4 cloves garlic chopped
- 1 cup freshly grated parmesan cheese
- 1 cup frozen peas
- ½ tsp salt
Instructions
Cooking
- Boil. Cook the noodles until al dente and save 1/2 cup of the water.
- Melt. Melt the butter in a skillet.
- Garlic. Cook the garlic 1 to 2 minutes.
- Combine. Add the noodles, peas, and pasta water and toss.
- Cheese. Off the heat, add the parmesan and salt and toss.
