Creamy Garlic Bread Pasta

    Every time I make garlic bread, my family eats every last piece! This garlic bread pasta has all the same buttery, garlicky flavor you love, just in pasta form. It’s creamy, comforting, and easy to make!

    Serving bowl full or garlic bread pasta.

    What Sets My Garlic Bread Pasta Recipe Apart

    • Roasted Garlic Flavor: Most garlic pasta recipes use raw or sautéed garlic, but roasting it brings out a rich, caramelized sweetness that completely transforms the flavor!
    • Garlic Bread Texture: Toasted breadcrumbs and ridged pasta capture every bit of that garlicky butter sauce, just like garlic bread!
    • Simple Steps: Hot pasta melts the butter mixture perfectly, fresh parmesan blends in silky-smooth, and a splash of pasta water ties it all together.

    Garlic Bread Pasta Ingredients

    Overhead shot of labeled pasta ingredients.
    • Type of Pasta: You can use any shape of pasta, but I like using a shape with ridges to hold all of the buttery sauce.
    • Freshly grate your Parmesan Cheese; it will melt better.
    • Like Some Heat? Add a dash of red pepper flakes for spice!
    Overhead shot of labeled breadcrumb topping ingredients.
    • Breadcrumbs: Use plain, Italian seasoned, panko, or make your own!

    How to Make Garlic Bread Pasta

    I wanted to make this pasta extra special, and the roasted garlic takes it to the next level! Once it’s roasted, everything comes together in about 20 minutes. Add some quick air fryer chicken on top for an easy boost of protein.

    1. Roast Garlic: Preheat the oven to 400°F. Cut the tops off the garlic heads to expose the cloves. Drizzle with olive oil and wrap in foil. Bake the garlic for 45 minutes, until golden brown and softened. Let the garlic cool slightly, then squeeze the garlic out of its skin.
    2. Brown Bread Crumbs: In a medium skillet, melt 2 tablespoons of butter and add breadcrumbs. Toast over medium heat until the bread crumbs are golden, about 3-4 minutes, then set aside to cool.
    3. Cook Pasta: Bring a large pot of water to a boil and cook pasta according to package directions or until al dente. Drain the pasta, reserving some of the water to add in at the end.
    4. Make Garlic Sauce: In a bowl, mash the roasted garlic with the softened butter, parmesan, parsley, Italian seasoning, and salt and pepper to taste.
    5. Combine: Add the butter mixture to the hot pasta and stir to combine. The heat from the pasta will melt the butter. Add a splash of the pasta water if needed.
    6. Garnish & Serve: Top the garlic bread pasta with bread crumbs, then garnish with more Parmesan and parsley, if desired, and serve.
    two garlic bunches with tops cute off in tin foil ready to be roasted.
    Breadcrumbs browning in a skillet on the stove top.
    Pasta cooking in boiling water in a pot.
    Roasted garlic mixed with butter, and herbs.

    Alyssa’s Pro Tip

    Hot Pasta! Make sure to add your pasta to the garlic butter mixture while it’s hot! It needs to be hot so the butter melts and coats the pasta.

    Print

    Garlic Bread Pasta

    Creamy, garlicky, and topped with toasted breadcrumbs. This pasta tastes just like your favorite garlic bread, but in bowl form.
    Course Dinner, Main Course
    Cuisine American, Italian American
    Keyword garlic bread pasta, garlic bread pasta recipe, garlic pasta
    Prep Time 15 minutes
    Cook Time 55 minutes
    Total Time 1 hour 10 minutes
    Servings 6 servings
    Calories 548kcal
    Author Alyssa Rivers

    Ingredients

    • 12 ounces dry pasta I used rigatoni
    • 2 tablespoons olive oil
    • 2 whole heads garlic
    • 1 cup grated parmesan
    • ½ cup salted butter softened
    • 2 tablespoons fresh chopped parsley
    • 2 teaspoons Italian seasoning
    • salt and pepper to taste

    Breadcrumb Topping

    • ¾ cup breadcrumbs
    • 2 tablespoons salted butter

    Instructions

    • Preheat the oven to 400 degrees Fahrenheit. Cut the tops off 2 whole heads garlic to expose the cloves. Drizzle with 2 tablespoons olive oil, and wrap in foil. Bake the garlic for 45 minutes, until golden brown and softened. Let the garlic cool slightly, then squeeze the garlic out of its skin.
    • In a medium skillet, melt 2 tablespoons salted butter and add ¾ cup breadcrumbs. Toast over medium heat until the bread crumbs are golden, about 3-4 minutes. Set aside to cool.
    • Bring a large pot of water to a boil and cook 12 ounces dry pasta according to package directions or until al dente. Drain the pasta, reserving some of the water to add in at the end.
    • In a bowl, mash the roasted garlic with ½ cup salted butter softened, 1 cup grated parmesan, 2 tablespoons fresh chopped parsley, 2 teaspoons Italian seasoning, and salt and pepper to taste.
    • Add the butter mixture to the hot pasta and stir to combine. The heat from the pasta will melt the butter. Add a splash of the pasta water to the pasta mixture until you have a creamy sauce. Top with bread crumbs and garnish with more parmesan and parsley if desired, and serve.

    Notes

    Storing & Reheating Instructions
    • Storage: Best served fresh. Store pasta (without breadcrumbs) in an airtight container in the fridge for up to 4 days. Keep breadcrumbs separate at room temperature to stay crisp.
    • Reheat: Microwave pasta in 30-second increments until warmed through, then top with breadcrumbs before serving.

    Nutrition

    Calories: 548kcal | Carbohydrates: 55g | Protein: 14g | Fat: 30g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 547mg | Potassium: 209mg | Fiber: 3g | Sugar: 2g | Vitamin A: 857IU | Vitamin C: 2mg | Calcium: 204mg | Iron: 2mg
    Bowl of a serving size of garlic bread pasta.

    Perfect Pairings

    If you love garlic bread as much as my family and I do, you are going to love this pasta! I also created a garlic bread dip you’ve got to try! Here are some sides to make this garlic bread pasta into a complete meal!