Creamy Dinner Pasta (Printable)

Rich creamy pasta with garlic, Parmesan, and fresh parsley for a satisfying dinner.

# What You'll Need:

→ Pasta

01 - 12 oz penne or fettuccine

→ Sauce

02 - 2 tablespoons unsalted butter
03 - 2 tablespoons olive oil
04 - 4 cloves garlic, minced
05 - 1 small onion, finely chopped
06 - 1 cup heavy cream
07 - ½ cup grated Parmesan cheese
08 - ¼ cup vegetable broth or reserved pasta water
09 - ½ teaspoon salt
10 - ¼ teaspoon freshly ground black pepper
11 - ⅛ teaspoon ground nutmeg (optional)

→ Garnish

12 - 2 tablespoons chopped fresh parsley
13 - Extra grated Parmesan (optional)

# How to Make It:

01 - Bring a large pot of salted water to a boil. Add pasta and cook to al dente according to package directions. Reserve ¼ cup of pasta water and drain pasta.
02 - Heat butter and olive oil in a large skillet over medium heat. Add chopped onion and cook for 2 to 3 minutes until softened and translucent.
03 - Stir in minced garlic and cook for 1 minute until fragrant, taking care not to brown it.
04 - Pour in heavy cream and bring to a gentle simmer. Lower heat and stir in Parmesan, salt, pepper, and nutmeg if using. Add vegetable broth or reserved pasta water to adjust sauce consistency as needed.
05 - Add drained pasta to the skillet and toss thoroughly to coat with the sauce. Cook for 1 to 2 minutes, allowing flavors to meld. Taste and adjust seasoning if necessary.
06 - Plate immediately and garnish with fresh parsley and additional Parmesan if preferred.

# Expert Suggestions:

01 -
  • It comes together faster than ordering delivery, but tastes like you've been stirring that pot all afternoon.
  • The sauce clings to every strand without any fussiness or complicated techniques.
  • One skillet, one pot, and you're done—minimal cleanup means more time to enjoy the food.
02 -
  • Never add cold cream straight from the fridge to a hot pan; bring it to temperature gradually or it can break and look separated instead of silky.
  • Parmesan added off heat melts more evenly and stays creamy rather than turning stringy and broken.
03 -
  • Keep the heat at a gentle simmer once the cream is in; aggressive boiling can break the sauce and make it grainy rather than smooth.
  • If your sauce breaks, don't panic—whisk in another spoonful of cold cream to cool it down slightly, and it usually comes back together.

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