Name: One-Pot Garlic Butter Herb Pasta
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Italian / American
Ingredients: ¾ teaspoon dried basil; ¾ teaspoon dried oregano; ¾ teaspoon dried parsley; ¾ teaspoon mustard powder; ¼ teaspoon dried thyme; ¼ teaspoon onion powder; ¼ teaspoon black pepper; 4 tablespoons butter, divided; 4 cloves fresh garlic, minced; 2 ¾ cups chicken broth; ¾ cup half and half; 1 teaspoon soy sauce; ½ chicken bouillon cube; ¾ cup Parmesan cheese, freshly grated; 2 tablespoons fresh lemon juice; ½ lb Shellbow pasta (or alternative pasta of choice)

A simple, satisfying one‑pot garlic butter pasta made with herbs, fresh garlic, Parmesan, and a splash of lemon. Creamy, savory, and full of flavor, this dish is ready in just about 30 minutes — perfect for busy weeknights or cozy weekend dinners.

Why You’ll Love This Recipe

I love this pasta for its simplicity and bold, comforting flavor. It’s rich from the butter and Parmesan, aromatic from the herbs and garlic, and brightened by just the right touch of lemon. Since it all comes together in one pot, cleanup is minimal. Whether I'm cooking for family or meal-prepping for the week, this recipe never disappoints. Plus, it’s vegetarian-friendly and easily customizable with other proteins or pasta shapes.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

¾ teaspoon dried basil
¾ teaspoon dried oregano
¾ teaspoon dried parsley
¾ teaspoon mustard powder
¼ teaspoon dried thyme
¼ teaspoon onion powder
¼ teaspoon black pepper
4 tablespoons butter, divided
4 cloves fresh garlic, minced
2 ¾ cups chicken broth
¾ cup half and half
1 teaspoon soy sauce
½ chicken bouillon cube
¾ cup Parmesan cheese, freshly grated
2 tablespoons fresh lemon juice
½ lb (≈ 225 g) Shellbow pasta (or your preferred pasta)

directions

I start by mixing the dried basil, oregano, parsley, mustard powder, thyme, onion powder, and black pepper in a small bowl. Then I prep the rest of my ingredients.
In a large soup pot over medium heat, I melt 3 tablespoons of the butter. Once melted, I stir in the garlic and the seasoning blend, keeping it moving until the butter begins to foam and the spices bloom.
I pour in the chicken broth, half and half, soy sauce, and bouillon cube. I bring this to a boil, stirring to dissolve everything evenly.
Once boiling, I stir in the pasta and return the pot to a gentle boil. I cook the pasta uncovered, stirring occasionally (especially at the bottom) until it's al dente, based on the package instructions.
I reduce the heat to low, then gradually stir in the Parmesan until it melts and incorporates into a silky sauce.
Off the heat, I add the fresh lemon juice and stir.
Finally, I top it with the remaining tablespoon of butter, cover the pot so it melts, then give it one last gentle stir before serving.

Servings and timing

This recipe yields about 6 servings. It takes around 15 minutes to prep and another 15 minutes to cook, so I have it on the table in just 30 minutes total.

Variations

I like switching up the pasta shape depending on what I have on hand — cavatappi, orecchiette, or farfalle all work beautifully.
For a protein boost, I sometimes stir in cooked shredded chicken, leftover rotisserie, or even pan-fried mushrooms for a meatless option.
If I’m after extra heat, I’ll sprinkle in some crushed red pepper flakes while sautéing the garlic.
Swapping the chicken broth for vegetable broth turns this into a completely vegetarian dish.

storage/reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. If I want to keep it longer, I freeze it for up to 3 months. When reheating, I go low and slow — using a double boiler or a covered skillet with a splash of broth or half and half helps bring back the creaminess without drying it out.

FAQs

How do I keep the sauce from clumping when adding Parmesan?

I make sure to reduce the heat to low and add the Parmesan gradually, stirring continuously so it melts evenly into the sauce.

Can I make this dish completely vegetarian?

Yes, I just swap the chicken broth and bouillon cube for vegetable versions. The flavors are still rich and satisfying.

What kind of pasta works best for this recipe?

I typically use Shellbow, but any short pasta like rotini, farfalle, or cavatappi holds the sauce well and works great.

Can I add vegetables to this pasta?

Absolutely. I like stirring in some sautéed spinach, peas, or steamed broccoli for added color and nutrition.

Is the soy sauce necessary?

Yes, but it’s used in a subtle way — not for a “soy sauce flavor,” but to enhance umami and depth. I wouldn’t skip it.

Conclusion

This one-pot garlic butter herb pasta is everything I want in a quick comfort meal — creamy, herby, garlicky, and deeply satisfying. It’s easy enough for a weeknight but flavorful enough to serve guests. With its flexibility and simple prep, it’s a recipe I keep coming back to again and again.