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Parmesan Garlic Linguine Pasta is a super easy recipe that is fast and SO flavorful! The easiest dinner to make on any weeknight, served with a simple salad or vegetable, like my Roasted Asparagus. This is sure to be one of your new favorite linguine recipes and it’s on the table in 15 minutes!
Why You’ll Love This Recipe
Here is a ridiculously easy dinner recipe that literally only takes 15 minutes! This creamy garlic parmesan pasta is a lighter, garlicky, cheesy type of pasta that is made in one pot and it so versatile. Want to add some protein or veggies? The choice is yours! Adding grilled chicken, shrimp, broccoli, mushrooms, pine nuts, or sun dried tomatoes would be a tasty variation!
What is Linguine Pasta?
Linguine is an Italian pasta, similar to spaghetti. With long, flat noodle strands, linguine is a very versatile pasta that is perfect to serve with thinner or thicker sauces, like cream sauces. Linguine complements seafood really well, since the protein is often lighter than other meatier options. Try topping linguine noodles with a light coat of butter and serving them with a clam sauce. You can also pair linguine with tomato sauces or pestos and white wine, chicken broth or chicken stock, olive oil, fresh herbs, and garlic mixtures.
How to Make Parmesan & Fresh Garlic Linguine Pasta
This one pot meal is a staple in my house! For full recipe details, including ingredients and measurements needed, see the printable recipe card down below. Here is step by step what you can expect when making this recipe:
Cook Pasta to Al Dente
Bring a large pot of water to boil and cook the linguine until al dente. Save some of the cooking liquid and drain.
Toss With Remaining Ingredients
Place the pasta back into the pot and melt butter right on top of noodles. Add heavy cream, freshly grated parmigiano reggiano, minced garlic, salt, and black pepper and toss until well combined. As the butter and cheese start to melt, it’ll create a sauce. Add in cooking liquid to thin out the sauce as needed. Taste and adjust seasonings as needed.
Pro Tip: I used a microplane to mince my garlic. Also, this recipe gives only a hint of garlic. Adjust the garlic level to how you like!
Serve hot. Check out my recommended side dishes for this main dish recipe below!
Pro Tip: The best way to ensure your linguine is as delicious as possible is to use real Parmigiano Reggiano cheese. Not the pre-grated parmesan cheese. Since there are so few ingredients in this recipe, you want a good parmesan cheese. When you’re at the store, you’ll want to look for a block of parmesan cheese that has the name printed right on the rind. That is the best way to know you have the real stuff. It’s a little more pricey but well worth it in taste.
Parmesan + Garlic Linguine Variations
Alone this tastes fabulous, but for a more well-rounded meal, add in some vegetables or meat. Some of my readers have tried adding steamed broccoli, grilled chicken, peas and even shrimp. Different seasonings can be added as well. Try adding some Italian Seasoning, garlic powder, fresh parsley or even give it a splash of lemon juice right at the end to brighten it up, if desired. YUM!
What to Serve With This Linguine Pasta Dish
You can also try some of these tasty sides that go SUPER well with this recipe.
- Caprese Salad
- Summer Corn Salad with Avocado and Basil
- Grilled Chicken Caesar Salad
- Iceberg Wedge Salad
- Cheesy Pull Apart Garlic Bread
- Parmesan Bread Bites with Alfredo Sauce for dipping
- Homemade Dinner Rolls with Roasted Garlic
Storing + Make Ahead Directions
You can store any cooled to room temperature leftovers in an airtight container with a good fitting lid. It should be good in the fridge for 3-5 days.
To reheat, you can use the microwave or stovetop on medium heat. Before reheating, add a splash of milk to help the sauce loosen up.
To make this dish ahead of time, I would suggest cooking your pasta noodles and making the cream sauce, but keep them separated until you’re ready to serve. Store in the fridge until ready to serve.
Frequently Asked Questions
Yes! This parmesan garlic linguine recipe is great for freezing! You can freeze it with the noodles and the creamy garlic sauce combined or you can freeze them in separate containers. It should stay fresh in the freezer for up to 3 months.
For cooking linguine, I always need to check the box for exact cooking times. Make sure to salt the water and then boil to al dente, typically 9 minutes. Remember the pasta will continue to cook a bit while being tossed in the sauce. Drain immediately and do not rinse.
Yes – it will be more garlicky if you do!
Yes, easy garlic parmesan pasta can be made with spaghetti or fettuccine pasta noodles as a great substitute for linguine. Angel hair pasta would be too thin, as the creamy sauce is quite heavy. Garlic parmesan spaghetti would be your closest substitute for this recipe.
More Pasta Dishes to Try!
- Chicken Pesto Pasta
- Pasta Primavera
- Crockpot Italian Chicken Pasta
- Olive Garden Chicken Pasta
- Bow Tie Pasta
- Spaghetti Bake
Be sure to print, pin, bookmark, share or save this delicious recipe! It’s a tasty and easy meal you won’t want to lose! Plus, the entire family will love you! The printable recipe card is below. Have a great day, friends!
If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.
Parmesan & Garlic Linguine Pasta
- 1/2 pound linguine pasta
- 2 tablespoons salted butter
- 1/4 cup heavy cream
- 1/2 clove garlic finely minced (I used a microplane)
- lots of salt & pepper to taste
- 1/2 cup reserved cooking liquid from pasta
- 3/4 cup freshly grated parmigianno reggiano use the real stuff!
- fresh parsley for garnish (optional)
- Bring large pot of water up to boil. Sprinkle in a generous amount of salt and stir in pasta. Cook linguine until al dente and drain, reserving 1/2 cup cooking liquid.
- Place linguine back into hot pot and stir in butter, cream, garlic, salt, pepper and cheese until butter and cheese start to melt and create a sauce. Pour in some pasta water to get the sauce to the consistency you want. (I only used about 3 tablespoons.)
- Taste and adjust seasonings accordingly. Pour onto serving platter and top with fresh parsley and more grated cheese.