Butter Garlic Noodles Recipe From Scratch

Butter garlic noodles are the dinner I reach for when the fridge looks empty and everyone is already hungry. Wide egg noodles get tossed in a pan of melted butter and gently sizzled garlic, then finished with parmesan and a splash of starchy pasta water until every ribbon is glossy.

I cooked for a living for years, and I can tell you that the simplest dishes are the ones people ask about most. Takeout garlic noodles can arrive greasy and one note. Boxed noodle kits taste mostly of salt. This from scratch version has seven ingredients, one pot, one skillet, and a flavor that tastes like you tried much harder than you did.

What makes this butter garlic noodles recipe different is the order of operations. The garlic goes into the butter on gentle heat so it turns sweet and fragrant instead of bitter. The pasta water goes in at the end so the sauce clings instead of pooling at the bottom of the bowl.

Prep Time: 5 minutes Cook Time: 15 minutes Total Time: 20 minutes Servings: 4 Method: Stovetop

Why This Butter Garlic Noodles Recipe Works

Good butter garlic noodles come down to texture. Wide egg noodles have a tender, slightly chewy bite and a rough surface that holds on to sauce. The butter turns nutty and golden at the edges, the garlic goes soft and mellow, and the parmesan melts into a thin, savory coating rather than clumping.

The reserved pasta water is the quiet hero. It is full of starch, so a few tablespoons turn the melted butter into a loose, silky sauce that wraps each noodle. Without it you get oily noodles. With it you get a glossy, creamy finish with no cream at all.

This is also a true weeknight dinner. Everything happens while the water boils and the noodles cook, so you are never standing around waiting. It works as a main with a green salad, or as a side next to roast chicken, pan seared salmon or sliced steak.

Ingredients

• 8 ounces wide egg noodles
• 4 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1/2 cup freshly grated parmesan cheese
• 2 tablespoons chopped fresh parsley
• 1 tablespoon kosher salt, for the pasta water
• 1/2 teaspoon freshly ground black pepper

What You Need for Butter Garlic Noodles

Egg noodles. Wide or extra wide egg noodles give the best chew and catch the most sauce. Fettuccine, tagliatelle or spaghetti all work if that is what you have. Cook them to the low end of the package time so they stay springy.

Unsalted butter. Unsalted lets you control the seasoning, since the parmesan and pasta water already bring salt. If you only have salted butter, cut the pepper and salt in the sauce and taste before adding more.

Garlic. Fresh cloves only. Jarred garlic tastes sharp and slightly sour once it hits warm butter. Mince it finely so it melts into the sauce instead of leaving big bitter bites.

Parmesan. Grate it yourself from a wedge. Pre-grated parmesan contains anti-caking starch that keeps it from melting smoothly. Pecorino Romano is a saltier, sharper swap.

Fresh parsley. It adds a clean, grassy note that cuts through the richness. Chives or a little basil make a good substitute.

Kosher salt. Salt the water generously. It is the only chance you get to season the noodles themselves, and it makes the whole dish taste more balanced.

How to Make Butter Garlic Noodles

1. Bring a large pot of water to a boil and stir in the kosher salt.
2. Add the egg noodles and cook according to the package directions, usually 6 to 8 minutes, until tender with a slight bite.
3. Scoop out 1 cup of the starchy pasta water with a mug, then drain the noodles.
4. While the noodles cook, melt the butter in a large skillet over medium-low heat.
5. Add the garlic and stir for 1 to 2 minutes, until fragrant and pale gold. Do not let it brown.
6. Pour in 1/4 cup of the reserved pasta water and let it bubble for 30 seconds.
7. Add the drained noodles to the skillet and toss with tongs to coat.
8. Sprinkle in the parmesan and black pepper, tossing until the cheese melts into a glossy sauce, adding more pasta water a splash at a time if it looks dry.
9. Stir in the parsley and serve right away while the sauce is silky.

Butter Garlic Noodles Variations

Spicy Chili Butter Garlic Noodles

Add 1/2 teaspoon red pepper flakes to the butter along with the garlic. The chili blooms in the fat and gives the whole dish a slow, warm heat. A drizzle of chili crisp on top is even better.

Lemon Butter Garlic Noodles

Stir in the zest of one lemon and a tablespoon of juice at the end. The brightness lifts the butter and makes the dish feel lighter, which is lovely next to grilled fish.

Butter Garlic Noodles With Chicken

Slice a cooked rotisserie chicken breast and toss it in during the last minute. You get a complete one pan dinner without any extra cooking.

Vegetable Butter Garlic Noodles

Wilt a few handfuls of baby spinach or add steamed broccoli florets with the noodles. The greens soak up the garlic butter and make the meal more filling.

Dairy Free Butter Garlic Noodles

Swap the butter for olive oil or a plant based butter, and use nutritional yeast in place of the parmesan. The sauce is lighter but still deeply garlicky.

Tips for the Best Butter Garlic Noodles

• I keep the heat at medium-low for the garlic. Browned garlic turns bitter and there is no rescuing it.
• I always save more pasta water than I think I need. You can add it a tablespoon at a time, but you cannot take it out.
• I grate the parmesan on the small holes of a box grater so it melts into the sauce instead of stringing.
• I cook the noodles one minute short of the package time, then let them finish in the skillet with the sauce.
• I warm the serving bowls under hot tap water. Butter sauces firm up fast on cold plates.
• I toss the noodles with tongs rather than stirring with a spoon, which lifts and coats every ribbon more evenly.

Make Ahead and Storage

Butter garlic noodles taste best straight from the pan, but leftovers keep well. Cool them quickly, then store in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a skillet over low heat with a splash of water or milk, tossing until the sauce loosens and turns glossy again.

For a make ahead plan, cook the noodles, toss them with a little oil and refrigerate. When dinner time comes, make the garlic butter in a skillet and warm the noodles in it. I do not recommend freezing, since egg noodles turn soft and the parmesan sauce can separate when thawed.

Common Questions

What goes well with butter garlic noodles?

I love them with roast chicken, pan seared salmon, garlic shrimp or a simple steak. A crisp green salad or roasted broccoli rounds out the plate and balances the richness.

Can I use spaghetti instead of egg noodles?

Yes. Spaghetti, linguine and fettuccine all work well. Cook them until just al dente and use the same pasta water trick, since the sauce method does not change.

How do I keep garlic from burning in butter?

Melt the butter over medium-low heat and add the garlic once it is just foamy. Stir constantly for 1 to 2 minutes. If you see it turning brown, pull the pan off the heat right away.

Can I make butter garlic noodles without parmesan?

You can. The noodles will be simpler and a little less savory, so I add an extra pinch of salt and a squeeze of lemon. Nutritional yeast also works for a dairy free version.

Why are my butter garlic noodles greasy?

Usually the sauce was not emulsified. Add reserved pasta water a splash at a time and toss vigorously. The starch binds the butter into a silky coating instead of leaving it slick.

Butter garlic noodles prove that a handful of pantry staples can make a dinner worth repeating. Save this recipe to your dinner board so it is ready the next time you need something fast and comforting.