These Easy Parmesan Noodles are a quick, flavorful side dish you can have on the table in about 20 minutes. Cooked linguine is tossed in a silky garlic-Parmesan cream sauce and finished with fresh parsley for a simple, family-friendly dish.
Pasta is one of the most versatile and comforting sides, and this Parmesan Noodles recipe is no exception. It has the familiar, cheesy flavor many people love, but every component is homemade and comes together quickly. The sauce is light yet creamy, thanks to a touch of starchy reserved pasta water that helps achieve the perfect consistency.
Why You’ll Love this Recipe
- Parmesan Noodles make a refreshing alternative to rice or potatoes.
- They pair well with seafood, steak, chicken, or pork.
- Pasta is an economical way to add substance to a meal while keeping the main course lighter.
- Even picky eaters tend to enjoy this creamy, mild-flavored side.
This straightforward pasta dish is one of my go-to sides because it complements a wide range of mains while staying quick and budget-friendly.
Ingredients
- Dry linguine pasta – linguine works great; spaghetti is a fine substitute.
- Reserved pasta water – reserve about ½ cup of the salted cooking water. The starchy liquid helps adjust the sauce consistency.
- Butter
- Minced garlic
- All-purpose flour
- Milk – 2% milk gives a creamy texture without using heavy cream.
- Finely shredded Parmesan cheese – optional: a few shavings to finish.
- Salt and freshly ground black pepper
- Fresh chopped Italian parsley
How to Make Parmesan Noodles
This is a concise overview of the steps. Full instructions and exact amounts follow in the recipe card below.
- Cook the linguine in boiling, salted water until about 1 minute shy of al dente. Reserve ½ cup of the starchy pasta water, then drain the pasta and set aside.
- In the empty warm pot, melt butter over medium-low heat. Add minced garlic and cook for a minute or two until fragrant. Sprinkle in the flour and whisk for another minute to form a roux.
- Whisk in a splash of milk to combine, then slowly add the remaining milk while whisking. Add about 2 tablespoons of reserved pasta water and whisk to incorporate. Cook, whisking occasionally, for a minute or two until the sauce begins to thicken.
- Stir in the Parmesan, salt, and pepper. Add the cooked linguine and toss with tongs until the noodles are evenly coated. Add chopped parsley and toss again. If the sauce thickens too much, loosen it with a bit more reserved pasta water to reach the desired consistency.
The Parmesan cream sauce will thicken if it sits too long. Add a little pasta water to loosen it back to the perfect consistency.
Serving Suggestions
- Grilled Chicken – pairs beautifully with simply seasoned or paprika-grilled chicken.
- Beef or Pork – serve alongside steak, meatloaf, or braised pork chops.
- Italian-inspired Meal – complements chicken Parmesan or stuffed peppers.
- Seafood – try with seared or baked fish for a lighter meal.
- Vegetarian – serve with baked eggplant Parmesan or roasted vegetables for a meatless option.
Storage Tips
Store leftovers in an airtight container in the refrigerator for 3 to 4 days. Reheat gently in the microwave or on the stove, adding a splash of water or milk to loosen the sauce as needed.
Easy Parmesan Noodles
Ingredients
- 8 ounces dry linguine pasta
- Salt for pasta water (a couple 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 large pot, cook the pasta in boiling, salted water until about 1 minute shy of package directions for al dente. Reserve ½ cup of the starchy pasta water, then drain and set the pasta aside.
- Melt the butter in the warm empty pot over medium-low heat. 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 smooth, then slowly pour in the remaining milk while whisking. Add about 2 tablespoons of reserved pasta water and whisk to combine. Cook, whisking occasionally, until the mixture thickens slightly.
- Stir in the Parmesan, salt, and pepper. If the cooked pasta is sticky, briefly run it under water in the colander to separate the strands, then add it to the pot and toss with tongs until well coated. Add the parsley and toss again. If the sauce is too thick, add additional reserved pasta water as needed to reach the desired consistency.
- Remove from heat and serve immediately.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently, adding a splash of water or milk to loosen the sauce.
Nutrition
Carbohydrates: 45 g |
Protein: 12 g |
Fat: 12 g
Nutrition information is an estimate calculated from generic ingredients and may vary. Refer to your product labels for precise values.
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