Parmesan butter noodles are the perfect blend of simplicity and comfort, with warm butter and savory Parmesan coating every bite. Whether served as a main or side, this easy dish delivers big flavor with minimal effort.
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Sometimes the simplest recipes end up being the ones we make over and over again, and these Parmesan butter noodles are a perfect example. Your favorite pasta tossed in buttery garlic sauce and plenty of Parmesan cheese might sound simple, but the flavor is hard to resist.
This recipe comes together quickly with a handful of pantry staples, making it an easy side dish for busy nights. It’s also versatile enough to pair with everything from chicken to seafood.
We especially love serving it with recipes like our easy one pan baked chicken piccata and shrimp Francese when we want dinner to feel a little more special without a lot of extra work.
What You’ll Love About This Recipe
Ingredients
- Pasta. I used whole grain thin spaghetti here, but regular spaghetti works just as well. Feel free to use your favorite pasta shape. Just be sure to cook it al dente so the noodles hold their texture in the buttery sauce.
- Butter. You can use either salted or unsalted butter for this recipe. If using salted butter, you may want to reduce the added salt slightly at the end.
- Garlic. Fresh garlic gives this pasta the best flavor. Since the ingredient list is so simple, using freshly minced garlic really makes a difference here.
- Parmesan cheese. Freshly grated Parmesan is definitely worth it for this recipe. It melts more smoothly and gives the noodles a richer flavor than the shelf-stable pre-grated varieties. I like to grate mine with a box grater right before adding it to the pasta.
- Salt. A little salt helps bring all of the buttery Parmesan flavors together. Adjust to taste depending on how salty your Parmesan and butter are.
- Freshly ground pepper. Freshly ground black pepper adds the best flavor and a little extra bite. It’s a small detail, but it makes a noticeable difference in simple pasta dishes like this one.
- Parsley. Fresh parsley adds a little color and freshness at the end. It’s optional, but I think it brightens the dish nicely.
See recipe card for quantities.
Instructions
Suggested Variations
- Add Fresh Herbs. Fresh herbs are an easy way to change up the flavor of these noodles. Try adding a little fresh thyme, basil, or rosemary to the butter for a different twist.
- Add Vegetables. If you want to make the dish a little heartier, try adding sautéed spinach, cherry tomatoes, roasted bell peppers, or mushrooms.
- Add Protein. This pasta also pairs well with cooked chicken, shrimp, or sliced sausage if you’d like to turn it into more of a main dish.
- Make It Creamier. For a creamier sauce, stir in a splash of heavy cream or half-and-half before adding the Parmesan cheese.
- Add Lemon. A little lemon zest or a squeeze of fresh lemon juice helps brighten the rich buttery sauce.
- Add Crunch. For an extra layer of texture, sprinkle toasted pine nuts, chopped walnuts, or breadcrumbs over your noodles. They’ll provide a satisfying crunch and nutty flavor.
- Add Some Heat. If you’re a fan of heat, consider adding a pinch of red pepper flakes or a dash of hot sauce. This will give your dish a subtle kick without overwhelming the flavors.
- Add Caramelized Onions. Sweet, caramelized onions pair especially well with the Parmesan and butter.
- Give It an Asian-Inspired Twist. Try tossing the noodles with a little soy sauce, sesame oil, sliced scallions, and sesame seeds for a completely different flavor profile.
Top Tips
- Choose the right pasta. Choose pasta shapes that have nooks and crannies to hold onto the butter and Parmesan cheese, such as spaghetti, fettuccine, or penne.
- Cook the pasta correctly. Cook the pasta until it’s al dente, which means that it’s cooked through but still slightly firm to the bite. Overcooking can result in mushy noodles.
- Use real butter. Stick with real butter for the best flavor. Margarine or other butter substitutes may not provide the same rich taste.
- Medium low heat. Melt the butter over medium low heat to avoid burning it. You want the butter to be gently melted, not browned.
- Constant stirring. Stir the melted butter continuously as you add the cooked pasta to make sure the butter is evenly distributed.
- Gradual cheese addition. Add the grated Parmesan cheese gradually while continuously stirring the noodles. This ensures the cheese melts evenly and doesn’t clump together.
- Adjust seasoning. Taste and adjust the seasoning with salt and pepper as needed. You can also add other herbs or spices to enhance the flavor, such as garlic powder or red pepper flakes.
- Don’t skimp on cheese. Use good quality grated Parmesan cheese. Freshly grated Parmesan will yield better results than pre-packaged alternatives.
Storage
tore leftover noodles in an airtight container in the refrigerator for up to 3 days.
To reheat in the microwave, place the noodles in a microwave-safe dish with a small splash of water to help loosen the sauce. Cover loosely and microwave in short intervals, stirring between each, until warmed through.
You can also reheat the noodles on the stovetop over low heat. Add a little butter or olive oil to keep the noodles from drying out, then stir occasionally until heated through.
If needed, add a little extra Parmesan or butter before serving to freshen the noodles back up.
FAQs
Pairing
These are my favorite dishes to serve with these Parmesan butter noodles:
Parmesan Butter Noodles Recipe
Parmesan butter noodles are the perfect blend of simplicity and comfort, with warm butter and savory Parmesan coating every bite. Whether served as a main or side, this easy dish delivers big flavor with minimal effort.
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Ingredients
- 8 ounces pasta See Note 1.
- ½ cup butter Note 2.
- 1 teaspoon garlic Minced. Note 3.
- 1 cup Parmesan cheese Finely grated. Note 4.
- ½ teaspoon salt
- ¼ teaspoon pepper Freshly ground. Note 5.
- parsley Garnish. Optional.
Instructions
- Cook the pasta according to the package instructions until it's al dente. Drain the pasta and set it aside. Note 6.8 ounces pasta
- In a large skillet over medium low heat, melt the butter until it starts to sizzle. Note 7.½ cup butter
- Add garlic and cook until fragrant, about 30 seconds.1 teaspoon garlic
- Add the cooked and drained pasta to the skillet.
- Toss it in the melted butter to coat it evenly. Note 8.
- Gradually sprinkle the grated Parmesan cheese over the noodles. Note 9.1 cup Parmesan cheese
- Stir constantly, adding more cheese between stirs, until the cheese melts and coats the noodles.
- Add salt and pepper and stir until incorporated. Continue to toss the noodles until everything is well combined and the noodles are coated in the garlic Parmesan butter. Note 10.½ teaspoon salt, ¼ teaspoon pepper
- Garnish with parsley if desired.parsley
Notes
- I used whole grain thin spaghetti for this recipe. Spaghetti does work great, but you can substitute your favorite pasta. Just be sure to cook it al dente according to the package instructions.
- I’ve used both salted and unsalted butter in this recipe and got good results with both. If you are sensitive to salt, you may want to stick with unsalted butter and adjust the amount of salt that you add in the last step.
Be sure to use real butter. Margarine or other butter substitutes may not yield the same rich flavor. - Because this recipe is so simple and uses few ingredients, it’s important that every ingredient be the best it can be. Fresh garlic that you mince yourself is always better than the pre-minced garlic that you buy in the grocery store. Trust me. I relied on jarred garlic for years. When I switched to fresh, the difference in the quality of the food is huge. It takes just a few extra minutes to mince the garlic yourself, but the effort is worth it!
- My advice for the Parmesan is the same as my advice for the garlic. Buy the best fresh Parmesan you can afford, and grate it yourself using a box grater. Don’t use that pre-grated stuff you find with the pasta sauce in the grocery store. The pre-grated variety works fine in some recipes (in fact I will be sharing one soon!), but this recipe needs really good, freshly grated Parmesan cheese to taste its best!
- The flavor of freshly ground pepper can’t be beat. It’s so much better than pre-ground pepper. I know I’m sounding like a broken record here, but it truly is worth it to buy a pepper grinder or pepper that has a pepper grinder built in.
- Cook the pasta until it’s al dente, which means it’s cooked through but still slightly firm to the bite. Overcooking can result in mushy noodles.
- Make sure to melt the butter over medium low heat so as to not burn it. You want the butter to be gently melted, not browned.
- Be sure to continuously stir and toss the noodles in the melted butter to make sure the butter gets evenly distributed.
- Don’t add the Parmesan cheese all at once. Sprinkle some over the noodles, then give a stir, gradually sprinkling in more cheese as you go. This ensures that the cheese melts evenly and doesn’t clump together.
- Adjust the seasoning to taste. Add a bit of salt and pepper, then give it a taste. At this step, you can also add other herbs and seasonings, like garlic powder, or red pepper flakes for a bit of heat.
Nutrition
Calories: 257kcal | Carbohydrates: 22g | Protein: 8g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 39mg | Sodium: 439mg | Potassium: 80mg | Fiber: 1g | Sugar: 1g | Vitamin A: 453IU | Vitamin C: 0.1mg | Calcium: 158mg | Iron: 0.5mg
Servings: 8 servings
Calories: 257kcal
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