These Easy Parmesan Noodles are a delicious and versatile side dish you can have on the dinner table in about 20 minutes. Cooked linguine is tossed in a silky garlic Parmesan cream sauce and fresh parsley.
If you’re looking for more easy side dish recipes that appeal to people of all ages, you’ll love my Orzo with Peas and Parmesan and Almond Rice Pilaf.
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I could serve pasta at every meal and my family would not complain. Especially if that pasta happens to be this simple but delicious Parmesan Noodles recipe. These noodles remind me of some of those box noodle mixes you find at the store but instead, they’re made completely from scratch in about 20 minutes. They are packed with irresistible garlic Parmesan flavor!
Why You’ll Love this Recipe
- Parmesan Noodles are a nice change from a rice or potato side dish.
- You can serve them with everything from seafood, to steak, to chicken, or pork.
- Pasta is a budget-friendly way to add substance to a menu when you want to go lighter on the main course.
- Even picky kids love these noodles!
This simple pasta recipe is one of my go-to side dishes for a huge variety of meals.
Ingredients
- Dry linguine pasta – We love this with linguine but you can substitute spaghetti if you’d like.
- Reserved pasta water – Reserving a little of the salted pasta water is an old trick in controlling the consistency of a finished sauce. Measure out and reserve about ½ cup of the starchy liquid so you can add it as needed.
- Butter
- Minced garlic
- All-purpose flour
- Milk – Instead of heavy cream or whole milk, I use 2% milk for a nice consistency that is still plenty creamy.
- Finely shredded Parmesan cheese – I also use a little shaved Parmesan to finish it off but that is completely optional.
- Salt and freshly ground black pepper
- Fresh chopped Italian parsley
How to Make Parmesan Noodles
This is a quick overview of the steps of this recipe. You’ll find detailed instructions in the recipe card at the end of this post.
- First, in a large pot, cook the linguine in boiling water, salted water about 1 minute shy of the package directions for al dente. Measure out and reserve ½ cup of the starchy pasta water then drain the pasta in a colander and set it aside.
- Melt the butter in the warm empty pot. Add the garlic and cook, stirring for a minute or two until fragrant. Sprinkle the flour over the butter and garlic and whisk for a minute or two.
- Whisk in a splash of the milk until well combined then slowly pour in the remaining milk, whisking well as you add it. Add about 2 tablespoons of the reserved pasta water and whisk again to combine. Cook, whisking occasionally, for a minute or two to thicken the mixture.
- Stir in the Parmesan, salt, and pepper.
- Add the cooked linguine to the pot and toss it with tongs until well combined. Add the chopped parsley and toss again.
The Parmesan cream sauce will thicken if it sits too long. Just add a little pasta water and it will loosen it up to the perfect consistency.
Serving Suggestions
- Grilled Chicken – Garlic Parmesan Noodles are delicious with Smoky Grilled Paprika Chicken or chicken marinated in my flavorful Grilled Chicken Marinade.
- Beef or Pork – Serve them next to Simply Grilled Steak, Italian Stuffed Meatloaf, or Skillet Braised Pork Chops.
- Italian-inspired Meal – They are perfection served with Air Fryer Chicken Parmesan or Italian Stuffed Peppers.
- Seafood – I love serving these easy noodles with Blackened Mahi Mahi or High Heat Baked Salmon.
- Vegetarian – Make it a meatless meal and serve them with Baked Eggplant Parmesan.
Storage Tips
Transfer leftovers to an airtight container and refrigerate for up to 3 to 4 days. Reheat Parmesan Noodles in the microwave or on the stove, adding a splash or water or milk, to loosen the sauce to the desired consistency.
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Easy Parmesan Noodles
Ingredients
- 8 ounces dry linguine pasta
- salt for pasta water, a couple of teaspoons
- ½ cup reserved pasta water, divided (you may not need it all)
- 3 tablespoons butter
- 1 teaspoon minced garlic
- 2 teaspoons all-purpose flour
- ½ cup 2% milk
- ⅓ cup finely shredded Parmesan cheese
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 to 2 tablespoons fresh chopped Italian parsley
Instructions
- In a Dutch oven or pasta pot, cook the pasta in boiling water, salted water 1 minute shy of the package directions. Measure out and reserve ½ cup of the starchy pasta water then drain the pasta in a colander and set aside.
- Melt the butter in the warm empty pot over MEDIUM-LOW heat. When melted, add the garlic and cook, stirring for a minute or two until fragrant. Sprinkle the flour over the butter and garlic and whisk for a minute or two.
- Whisk in a splash of the milk until well combined then slowly pour in the remaining milk, whisking well as you add it. Add about 2 tablespoons of the reserved pasta water and whisk again to combine. Cook, whisking occasionally, for a minute or two to thicken the mixture.
- Stir in the Parmesan, salt, and pepper. If cooked pasta is sticky, run water over it in the colander to loosen it up and then add it to the pot and toss with tongs until well combined. Add the parsley and toss again. If the mixture seems to thick, add as much additional pasta water as needed to reach desired consistency.
- Remove from heat and serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
Like this? Please rate & comment below!
Gotta say, YUMMY! Made this last night for dinner with roast beef and boy was it tasty! I used to get a box mix that has disappeared from the store shelves, and I’ve been looking for a recipe like this for several years to replace it. Finally, a recipe that mimics what I remember from my youth! I used angel hair pasta instead of linguine and dried parsley (I didn’t have any fresh), but other than that, no changes. Having some leftovers for a morning snack right now. Thanks, Valerie!
This was spot on, absolutely delicious as written!! Okay, to be honest without the starch water added only because I forgot to remove before draining the pasta. The recipe still turned out outstanding, this will be a new go too. I love that I do not have to use heavy cream or lots of flour to receive such delicious results.
Served for dinner with steak and broccoli, YUM!
Made this today to go with grilled pork tenderloin and chicken. We all loved it
As I have issues with dairy, I made a milk-free version of this recipe, using oat milk. I first created a roux and added the oat milk and garlic. I topped with it vegan parmesan. It was good and hit the spot! Thanks.
I love how you made this work for you! Thanks so much for your comment, BB. 🙂