Creamy Garlic Pasta

Garlic pasta is a quick 20-minute dinner that’s rich, creamy, and decadent. Boil the fettuccine, and while it cooks, make the mascarpone garlic cream sauce. The velvety rich sauce coats the pasta leaving you no choice but to devour the whole bowl.

garlic pasta in a pan with tongs.

If this garlic pasta had a cousin, it would be American-style Alfredo sauce, but instead of Parmesan cheese, we’re using Asiago and adding creamy mascarpone cheese. Mascarpone is a soft Italian cheese similar to cream cheese in texture but without the tang. It gives the sauce the most velvety texture.

Add six cloves of garlic to that creamy sauce, and you get a pan of garlic pasta in about 20 minutes. All you need is a fork to twirl every last velvety-coated ribbon of pasta.

a bowl of creamy pasta.

How to Make It

First, boil the water for the pasta, and then, once you’ve dropped the fettuccine in the pot, start the sauce in a large pan. By the time the pasta is ready, the sauce is done, so all that’s left to do is combine the two into one decadent pan of creamy pasta.

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Creamy Garlic Pasta

garlic pasta in a pan with tongs.

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 4 reviews

Fettuccine coated in a creamy mascarpone garlic cream sauce is a quick and decadent 20-minute dinner. Add a salad, cooked vegetable, or bread on the side, and it will easily stretch to serve four people. All on its own, it makes two generous servings.

  • Author: April Anderson
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Total Time: 22 minutes
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Simmer
  • Cuisine: American


  • 8 ounces fettuccine
  • 2 tablespoons unsalted butter
  • 6 large cloves of garlic, minced
  • 1 cup heavy cream
  • 1/3 cup mascarpone cheese
  • 1/4 cup shredded Asiago cheese
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon chopped parsley


  1. Boil the pasta for two minutes less than what’s recommended on the package. While the pasta is boiling, make the sauce.
  2. Melt the butter in a large pan over medium heat. Add the garlic and cook it for two to three minutes. Add the cream and whisk the cream and butter together. Once the cream is steaming hot, add the mascarpone cheese. Continue whisking until it has melted into the cream mixture.
  3. Add the Asiago cheese, salt, pepper, and parsley. Continue whisking until the sauce is smooth and creamy.
  4. Add the cooked pasta and stir it into the sauce for two minutes, constantly stirring. The sauce will thicken as you stir. Once it’s thickened, it’s ready to serve.


I find it’s easier to use tongs to stir the pasta with the sauce until the sauce is thickened. You can use the tongs to grab the pasta and turn it over itself. It’s easier than using a spatula.

This pasta is best enjoyed when it’s made, but leftovers will keep in the refrigerator for a few days. When you reheat the sauce, it may break and not be as creamy, but a splash or two of cream, milk, or half and half will help loosen it up.



  • Calories: 459
  • Sugar: 3.2g
  • Sodium: 740.4mg
  • Fat: 25.5g
  • Saturated Fat: 15.4g
  • Unsaturated Fat: 8.0g
  • Trans Fat: 0.4g
  • Carbohydrates: 46.1g
  • Fiber: 2g
  • Protein: 11.7g
  • Cholesterol: 72.3mg

Do you love this recipe? Don’t forget to leave a comment and your recipe star rating!

The nutrition is an estimate only. It was calculated using Nutrifox, an online nutrition calculator.


  • Pasta: The garlic sauce pairs best with long pasta shapes. If you have spaghetti, linguine, or bucatini on hand, any of them will work in place of fettuccine.
  • Garlic: Roasted garlic takes a few extra steps, but it is wonderful in this recipe. It’s more mellow, so you can use up to double the amount. So, for this recipe, add up to 12 roasted cloves, which is about one head of garlic.
  • Mascarpone cheese: Look for it in the specialty cheese area at the grocery store. If you can’t find it, you can use the same amount of cream cheese, but the sauce will have a tangier flavor.
  • Asiago cheese: I love the nutty flavor and creamy texture, but you can use the same amount of Parmesan cheese or Romano cheese instead.
  • Herbs: Fresh parsley, stirred in right at the end, adds a pop of fresh flavor and color. Fresh basil would be great, too.
  • Heat: If you like some spice, add a few pinches of red pepper flakes when you melt the butter.
two bowls of garlic pasta.

Happy cooking,


More 20-Minute Dinners

This creamy garlic pasta post has been updated from the archives. It was first published in March 2020.


  1. I made this last night with some changes. I added a small shallot with the garlic and replaced the parsley with celery leaves (I don’t care for parsley). I also used Old Bay seasoning in addition to the salt and pepper. Also added a teaspoon of lemon zest, a light squeeze of lemon juice and 1/4 cup of chicken stock to thin it out a little bit. Topped it off with grilled shrimp. The fam loved it and it was all gone before bed.

  2. Omg best sauce ever! We doctored this a bit, adding pancetta, toasted walnuts, and some lemon zest and lemon juice. The sauce was soooo good and I told my bf it was the best thing he’s ever made!

  3. I’ve tried many recipes from the internet and liked the vast majority, however, I’ve never left a comment. For this one, I had to. My absolute favorite restaurant meal is Olive Garden’s fettucini alfredo, hands down. And now I never have to go spend the gas, time, and money again. This recipe tastes EXACTLY like it. It’s FANTASTIC! I made it just as listed, topping with sauteed mushrooms and baked chicken. My family loved it too. Perfect!

  4. This an excellent quick meal. It is very favorable. I use angel hair pasta instead of spaghetti because that is what we prefer. My husband likes to mix in petite peas.

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