Garlic Butter Noodles are the kind of simple, satisfying side that never goes out of style. They’re quick and easy to make, endlessly adaptable, and they pair with just about anything you’re serving for dinner. This is my go-to when I need something fast and comforting on the table.
I started making garlic butter noodles years ago when I needed a quick side for grilled chicken. Over time, I learned the little tricks that make them extra good – like saving pasta water and adding cheese off the heat. Now they’re on repeat in my kitchen, especially when I want an easy crowd-pleaser.
Try my highly rated Easy Garlic Parmesan Risotto Recipe, or my Spinach Orzo Pasta, too!
Step-by-step photos and instructions are below, but you can jump right to the recipe card if you wish!
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Why you’ll love this noodle recipe
It’s quick, flavorful, and goes with just about anything. Perfect for weeknights or when you need a no-fuss side dish that the whole family will love.
This is a great side for saucy chicken, like Instant Pot Teriyaki Chicken on a busy weeknight. If you’re doing a bigger dinner spread, add Apple Walnut Salad for something fresh and tangy.
I have included step-by-step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.
Key Recipe Ingredients
The full list of ingredients and amounts is found in the printable recipe card below.
- Spaghetti or other long pasta. Spaghetti noodles work best, but linguine or fettuccine or egg noodles will also work. Kids will snarf any type of noodle!
- Butter. Gives richness to the sauce. Salted or unsalted butter works, just adjust salt if needed. Keep some extra butter around in case you need to add a little more.
- Garlic. Fresh garlic gives the best flavor, but jarred minced garlic works in a pinch. Garlic is important in this dish, you want the garlic to be a key flavor, so using garlic powder really isn’t the best idea.
- Seasoning. Salt and pepper plus a pinch of red pepper flakes is all you’ll need.
- Parmesan cheese. Freshly grated melts better and adds more flavor.
- Fresh herbs. I use parsley, but whatever you have – basil, thyme, green onions or chives (or not, it’s optional) is fine!
How to make this recipe
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This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Cook the pasta: Cook noodles in a large pot of salted water, according to package directions until al dente (firm to the bite). Drain the pasta, reserving ½ cup of pasta water.
Make the garlic butter: Melt the butter in a large skillet over medium-low heat. Add garlic and cook for 1-2 minutes until fragrant, stirring often to avoid burning.
Combine: Add the cooked pasta to the skillet with the garlic butter sauce. Toss to coat. Sprinkle in the salt, ground black pepper, and red pepper flakes if using.
Finish: Stir in parmesan cheese and parsley. Add a splash of the reserved pasta water if the noodles seem dry. Toss until evenly coated. Serve immediately with extra parmesan on top.
These noodles are perfect with crispy chicken, like baked chicken cutlets on a weeknight.
Troubleshooting Guide – Common Problems and Solutions
- Noodles are dry. Add more butter or 1/4 cup of the pasta water to loosen them up.
- Sauce not sticking. Toss the noodles with the sauce while still hot and add pasta water to help it cling.
- Pasta is clumping. Make sure to toss it immediately with the sauce while still hot and use a little pasta water to loosen it.
- Cheese clumped. Add the cheese off the heat and toss gently so it melts smoothly.
- Garlic tastes bitter. Garlic can burn quickly, so cook it just until fragrant and avoid high heat.
- Sauce is too thin. Let it simmer for 1 to 2 minutes after adding the pasta water so it can reduce slightly.
- Sauce is too thick. Add a splash more pasta water until it reaches your desired consistency.
- Not enough flavor. Taste and adjust with more salt, pepper, or parmesan.
Frequently Asked Questions
Can I use a different type of pasta?
Yes, any long pasta like linguine or fettuccine works, or short pasta like penne.
Can I make it ahead?
It’s best fresh, but you can cook the noodles and prep the garlic butter earlier in the day, then reheat and combine just before serving.
Will fresh garlic work better than jarred?
Fresh garlic has a stronger, brighter flavor, but jarred will work if that’s what you have.
Can I add vegetables?
Absolutely – steamed broccoli, peas, or sautéed mushrooms work well.
Kylee’s Notes
- Don’t overcook the garlic – it can burn quickly.
- Save pasta water before draining to help loosen and coat the noodles.
- Freshly grated parmesan melts better than pre-shredded.
- Toss the noodles in the garlic butter immediately while hot for best absorption.
How to store leftovers
Refrigerator
Store in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop with a splash of water or broth to loosen. Microwave in 30-second bursts, stirring in between.
More recipes to love:
Want more Easy Pasta Recipes?
- Skillet Mac & Cheese. Comfort food at its finest, this skillet mac & cheese is so easy! Just the skillet and a pasta pot, the and a quick broil, and this is ready FAST!
- Florentine Chicken Lasagna Rolls Spinach, garlic, and cheese are all winners for this weeknight dinner! Delicious homemade Alfredo sauce is the key to these!
- Ham Tetrazzini. A super-fast weeknight dinner, this Ham Tetrazzini is a spin on the traditional version and is sure to please the whole family.
- Easy Cheesy Chicken Tomato Pasta. Quick to make, and super tasty – this recipe uses just 6 ingredients (mainly pantry staples) is yummy and kid-friendly to boot! The whole family will enjoy this one!
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Garlic Butter Noodles
Ingredients
- 8 ounces spaghetti (or egg noodles)
- 4 tablespoons butter
- 4 cloves minced garlic
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional)
- ½ cup pasta cooking water (reserved)
- ¼ cup grated parmesan cheese (plus more for serving)
- 2 tablespoons chopped fresh parsley
Directions
- Cook the noodles: Bring a large pot of salted water to a boil. Cook 8 ounces spaghetti according to package directions until al dente. Reserve ½ cup of pasta water, then drain.
- Make the garlic butter: In a large skillet over medium-low heat, melt 4 tablespoons butter. Add 4 cloves minced garlic and cook for 1-2 minutes until fragrant, stirring often to avoid burning.
- Combine: Add the drained noodles to the skillet with the garlic butter. Toss to coat. Sprinkle in ½ teaspoon salt, ¼ teaspoon black pepper and ¼ teaspoon red pepper flakes if using.
- Finish: Stir in parmesan cheese and parsley. Add a splash of the reserved ½ cup pasta cooking water if the noodles seem dry. Toss until evenly coated. Serve immediately with ¼ cup grated parmesan cheese on top. Garnish with 2 tablespoons chopped fresh parsley if you fancy it.
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Nutrition Facts
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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