Can I use a different pasta shape if I don’t have shellbow?

Absolutely! Any short pasta—like penne, rotini, or fusilli—works well. The key is to choose a shape that holds onto that beautiful garlic butter sauce.

What if I’m out of half and half?

No worries. You can use a mixture of whole milk and heavy cream, or just whole milk if that’s what you have. It will be slightly less rich, but still delicious.

Is this recipe vegetarian?

Not as written—it uses chicken broth and bouillon. However, a quick swap for vegetable broth and bouillon turns it vegetarian without sacrificing flavor.

Can I make this ahead of time?

Yes! It reheats beautifully. Just store it in the fridge, and add a bit of extra milk or broth to restore creaminess when warming it up.

Garlic Butter Pasta Recipe

Name: Garlic Butter Pasta Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Italian-American
Ingredients: 3/4 teaspoon dried basil; 3/4 teaspoon dried oregano; 3/4 teaspoon dried parsley; 3/4 teaspoon mustard powder; 1/4 teaspoon dried thyme; 1/4 teaspoon onion powder; 1/4 teaspoon pepper; 4 tablespoons butter, divided; 4 cloves fresh garlic, minced; 2 3/4 cups chicken broth; 3/4 cup half and half; 1 teaspoon soy sauce; 1/2 chicken bouillon cube; 3/4 cup Parmesan cheese, freshly grated; 2 tablespoons fresh lemon juice; 1/2 lb. shellbow pasta (or substitute with any short pasta of choice)

Description

Creamy Garlic Butter Pasta is an easy, flavorful main course featuring tender shellbow pasta coated in a velvety garlic-infused butter sauce with Italian herbs, Parmesan, and a touch of lemon. This crowd-pleasing one-pot meal is quick to make and perfect for weeknight dinners or entertaining.

Ingredients

Units Scale

Seasonings

3/4 teaspoon dried basil
3/4 teaspoon dried oregano
3/4 teaspoon dried parsley
3/4 teaspoon mustard powder
1/4 teaspoon dried thyme
1/4 teaspoon onion powder
1/4 teaspoon pepper

Sauce & Pasta

4 tablespoons butter, divided
4 cloves fresh garlic, minced
2 3/4 cups chicken broth
3/4 cup half and half
1 teaspoon soy sauce
1/2 chicken bouillon cube
3/4 cup Parmesan cheese, freshly grated
2 tablespoons fresh lemon juice
1/2 lb. shellbow pasta (or substitute with any short pasta of choice)

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Instructions

Prep and Measure Ingredients: Combine all seasoning ingredients in a small bowl and set aside. Measure out all other recipe components before starting, as the process moves quickly.
Sauté Garlic and Herbs: In a large soup pot over medium heat, melt 3 tablespoons of butter. Add the minced garlic and the prepared seasonings. Stir continuously until the mixture becomes fragrant and the butter starts to foam, releasing the flavors of the herbs and garlic.
Add Liquids: Pour in the chicken broth, half and half, soy sauce, and add the bouillon cube. Mix well and increase the heat to bring the mixture to a boil.
Cook Pasta: Add the shellbow pasta to the pot once the liquid is boiling. Return it to a gentle boil and cook uncovered, according to the pasta package instructions (usually 8-10 minutes). Occasionally use a silicone spatula to stir and lift any pasta sticking to the bottom. Taste the pasta towards the end of cooking to ensure it is al dente.
Finish the Sauce: Reduce heat to low. Gradually add the grated Parmesan cheese, stirring until it melts completely and forms a creamy sauce. Remove the pot from heat and mix in the fresh lemon juice for brightness.
Add Final Touches and Serve: Place the remaining 1 tablespoon of butter on top, cover the pot briefly to allow it to melt, then gently stir it into the pasta. Serve hot, garnished with extra Parmesan or fresh herbs if desired.

Notes

Any short pasta shape such as penne or rotini can be used if shellbow is unavailable.
For a vegetarian version, substitute vegetable broth and use a vegetarian bouillon cube.
Half and half can be replaced with whole milk or a mix of heavy cream and milk for a richer or lighter sauce.
This dish thickens as it cools; to reheat, add a splash of milk or broth to loosen the sauce.

Nutrition

Serving Size: 1/6 of recipe (about 1 cup)
Calories: 325
Sugar: 2g
Sodium: 450mg
Fat: 16g
Saturated Fat: 9g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 2g
Protein: 11g
Cholesterol: 38mg