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Ingredients Garlic Bread Pasta
12 oz cavatappi (or pasta of choice)
5 tablespoons unsalted butter
4 cloves garlic, minced
1 teaspoon Italian seasoning
½ teaspoon crushed red pepper flakes (optional, for heat)
½ teaspoon salt
½ teaspoon black pepper
½ cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
½ cup panko breadcrumbs (optional, for extra garlic bread crunch)
1 tablespoon olive oil (for toasting breadcrumbs)
Extra Parmesan and parsley for garnish
Special Equipment:
Large pot for boiling pasta
Skillet for preparing the garlic butter sauce and breadcrumbs
Fine grater for Parmesan (optional but recommended)
What You’ll Need
Just 5 ingredients make perfect garlic bread pasta. Be sure to check out the recipe for detailed ingredient and measurement details:
Pasta: I like to use cavatappi pasta in this recipe because the garlic butter and breadcrumbs cling to every strand. Of course, you can use any pasta you like. Good choices include penne, pappardelle, or even spaghetti with garlic breadcrumbs!
Breadcrumbs: Use unseasoned, as you’ll season the breadcrumbs with brown butter while frying.
Butter: Salted butter for tossing the pasta and toasting the breadcrumbs.
Seasoning: I used dried parsley mixed with Italian seasoning. Season with salt and pepper.
Garlic: You should use freshly minced garlic in this recipe. You can adjust the amount of garlic to your liking.
How to Make Garlic Bread Pasta
Boil the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1/2 cup of the pasta water before draining.
Toast the Breadcrumbs (optional): Heat olive oil in a small saucepan over medium heat and add the breadcrumbs. Grill until golden brown, stirring frequently. Set aside.
Prepare the garlic butter sauce: Melt the butter in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 1-2 minutes, being careful not to brown.
Seasoning: Add the Italian seasoning, chili powder, salt, and pepper. Simmer for another minute to allow the flavors to blend.
Toss: Add the dried pasta to the skillet and stir until the garlic butter sauce coats the pasta. If the pasta is dry, add a little of the reserved pasta water.
Add the cheese and seasonings: Add the grated Parmesan cheese until melted and smooth. Sprinkle with chopped parsley and toasted breadcrumbs for a classic, crispy garlic breadcrumb.
Serving: Place the pasta on top, garnish with parsley and parsley, and serve hot and enjoy!
Tips for making the most delicious pasta with garlic bread:
Don’t waste the pasta water: The pasta water helps the sauce adhere to the pasta perfectly.
Use freshly grated Parmesan: It melts better than pre-shredded cheese and provides a richer flavor.
Toasted breadcrumbs: Add the crunch and flavor of the garlic bread.
Adjust the amount of garlic: Adjust the amount of garlic according to your family’s preferences. We prefer the garlic version!
Serving Pairing: This pasta is always a hit at parties. Try doubling the portion if you’re having a group.
Tips for Success
Pasta with garlic bread is one of those recipes that never fails and will definitely become a family favorite. Here are some additional tips for making perfect pasta:
Adjust the amount of garlic to taste. I find that three cloves of garlic is just the right amount of garlic for my family’s taste, but more or less is better. I have friends who use seven! So, there are no hard and fast rules.
Make sure you brown your butter. Browning the butter creates a rich, creamy flavor unlike simply melting butter. It’s worth the extra time to brown the butter beautifully. Browning the butter isn’t the same as burning it, so stir the butter while baking.
No breadcrumbs? No problem! This is a great excuse to use up all the stale bread in your pantry! Tear up some day-old breadcrumbs and blend them in a food processor. Then, toast the breadcrumbs in the browned butter for a little longer to dry them out and crisp them up.
Cook the garlic butter on the stovetop, not in the microwave. After mixing the breadcrumbs with the browned butter, you can melt the garlic butter in the same pan.
Simply wipe off a little of the butter. Then, add the butter and minced garlic to the pan and let it melt and simmer for a few minutes until fragrant.
Additional Ingredients and Variations
This garlic bread pasta is incredibly easy to make and perfect for adding a few extras. Here’s how you can easily adapt this recipe with additional ingredients and variations:
Cheese: Sprinkle with freshly grated Parmesan cheese or top with shredded Cheddar cheese for a cheesy garlic bread pasta.
Garlic and Herb Butter: Mix dried herbs and Italian seasonings into melted butter with garlic. Or, add chopped parsley, oregano, or fresh basil.
Chicken: Mix leftover cooked chicken, diced or chopped, or use ready-made roast chicken.
Vegetables: Mix tomatoes and mushrooms, sautéed, as I did in my Garlic Butter Mushroom Pasta. Seafood: Add cooked shrimp and lemon juice to the pasta seasoned with shrimp and garlic butter.
Pepper: Make a spicy garlic and pepper pasta by adding crushed red pepper to the breadcrumbs.
Lemon: Mix the breadcrumbs and butter with the grated lemon zest, then add the fresh lemon juice to the garlic butter to make a garlic and lemon pasta.
How to Store and Reheat Leftovers
This pasta recipe is best served and enjoyed right away. However, you can store any leftover garlic bread pasta airtight in a pinch, and refrigerate it for a day or two.
The breadcrumbs in this pasta tend to become soggy over time and the pasta itself gets a little dry, so I wouldn’t recommend storing it for too long before you reheat it.
If I know I’m going to have leftovers, I’ll leave the breadcrumbs off and store them airtight at room temperature. Meanwhile, I’ll refrigerate the cooked garlic butter pasta in an airtight container.
Reheat the pasta in the microwave with a bit of additional butter, and toss everything together so that the crumbs are fresh and crispy.
Can I Freeze Garlic Bread Pasta?
The cooked pasta (without breadcrumbs) can be dressed in garlic butter and kept frozen for up to 3 months. Store it in an airtight, freezer-safe container or freezer bag.
Whenever you’re ready to serve it, thaw the pasta in the fridge and then reheat it, tossing it with a fresh batch of toasted breadcrumbs.
