20 Creamy Parmesan Pasta Delightful Recipes

Craving a bowl of rich, velvety pasta that feels like a warm hug? Look no further! Whether you need a quick weeknight dinner, a cozy comfort meal, or a showstopping dish for guests, these 20 Creamy Parmesan Pasta recipes have you covered. From classic fettuccine Alfredo to inventive one-pot wonders, get ready to twirl your fork into cheesy, dreamy perfection. Let’s dig in!

Garlic Parmesan Pasta with Spinach

This creamy, garlicky pasta is a weeknight hero—ready in 20 minutes and packed with fresh spinach for a veggie boost.

Ingredients:

• 8 oz fettuccine (or pasta of choice)
• 3 tbsp unsalted butter
• 4 garlic cloves, minced
• 1/2 tsp red pepper flakes
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese, plus extra for serving
• 2 cups fresh baby spinach, packed
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Cook the fettuccine in salted boiling water according to package instructions. Reserve 1/2 cup pasta water, then drain.
2. In a large skillet, melt the butter over medium heat. Add the minced garlic and red pepper flakes; sauté for 1 minute until fragrant but not browned.
3. Pour in the heavy cream, stirring constantly for 2 minutes until slightly thickened. Reduce heat to low.
4. Stir in the Parmesan cheese, salt, and black pepper until melted and smooth. If the sauce is too thick, add reserved pasta water 1 tbsp at a time.
5. Add the cooked pasta and spinach to the skillet, tossing until the spinach wilts (about 1–2 minutes). Serve immediately with extra Parmesan.

The magic here? The red pepper flakes add just enough warmth to balance the rich, cheesy sauce—no one will guess how simple it is!

Tip: For extra depth, swap half the butter for 1 tbsp olive oil when sautéing the garlic.

Lemon Parmesan Pasta with Grilled Chicken

Bright, zesty, and packed with savory flavor, this pasta dish is a weeknight hero that feels restaurant-worthy.

Ingredients:

• 8 oz spaghetti or linguine
• 2 boneless, skinless chicken breasts
• 3 tbsp olive oil, divided
• 1 tsp salt, divided
• 1/2 tsp black pepper
• 3 garlic cloves, minced
• 1/4 cup fresh lemon juice (about 2 lemons)
• 1/2 cup grated Parmesan cheese, plus extra for serving
• 1/4 cup chopped fresh parsley
• 1/2 tsp red pepper flakes (optional)

Instructions:

1. Cook pasta according to package instructions. Reserve 1/2 cup pasta water before draining.
2. Meanwhile, heat a grill or grill pan over medium-high. Rub chicken with 1 tbsp olive oil, 1/2 tsp salt, and black pepper. Grill for 6–7 minutes per side until internal temperature reaches 165°F. Let rest 5 minutes, then slice.
3. In a large skillet, heat remaining 2 tbsp olive oil over medium. Add garlic and red pepper flakes (if using); cook 30 seconds until fragrant. Stir in lemon juice and remaining 1/2 tsp salt.
4. Add drained pasta to the skillet with 1/4 cup reserved pasta water. Toss to coat, adding more water if needed. Remove from heat; stir in Parmesan and parsley.
5. Divide pasta among plates, top with sliced chicken, and garnish with extra Parmesan.

The magic here? The lemony pasta water creates a light yet creamy sauce that clings perfectly to every strand.

Tip: For extra tang, zest one lemon into the sauce just before adding the cheese.

Creamy Parmesan Pasta with Mushrooms

This comforting pasta dish is a weeknight hero—silky, cheesy, and packed with earthy mushrooms for a restaurant-worthy bite.

Ingredients:

• 8 oz fettuccine (or pasta of choice)
• 2 tbsp olive oil
• 8 oz cremini mushrooms, sliced
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese, plus extra for serving
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp chopped fresh parsley (optional)

Instructions:

1. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain.
2. While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add mushrooms and sauté for 5–6 minutes until golden and tender. Stir in garlic and cook for 30 seconds until fragrant.
3. Reduce heat to medium-low. Pour in heavy cream, then stir in Parmesan, salt, and black pepper. Simmer for 3–4 minutes, stirring often, until sauce thickens slightly.
4. Add drained pasta to the skillet, tossing to coat. If needed, loosen sauce with reserved pasta water 1 tbsp at a time.
5. Garnish with parsley (if using) and extra Parmesan before serving.

The magic here? The mushrooms soak up the creamy sauce while keeping their meaty texture—no soggy bites!

Tip: For extra depth, add a pinch of red pepper flakes with the garlic.

Parmesan Pasta Primavera

This bright, veggie-packed pasta is a celebration of spring flavors, tossed with a creamy Parmesan sauce that clings perfectly to every bite.

Ingredients:

• 8 oz fettuccine (or pasta of choice)
• 2 tbsp olive oil
• 1 small yellow onion, thinly sliced
• 2 cloves garlic, minced
• 1 cup broccoli florets
• 1 medium zucchini, halved and sliced
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese, plus extra for serving
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)
• 1 tbsp fresh lemon juice
• 2 tbsp chopped fresh basil

Instructions:

1. Cook the fettuccine according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
2. Heat olive oil in a large skillet over medium heat. Add the onion and sauté for 3 minutes until softened. Stir in the garlic and cook for 30 seconds until fragrant.
3. Add the broccoli and zucchini; cook for 4–5 minutes, stirring occasionally, until crisp-tender.
4. Pour in the heavy cream, then stir in the Parmesan cheese, salt, black pepper, and red pepper flakes (if using). Simmer for 2 minutes until slightly thickened.
5. Add the drained pasta and toss to coat, adding reserved pasta water 1 tbsp at a time if needed to loosen the sauce. Finish with lemon juice and basil.

The magic here is in the balance: the lemon cuts through the richness of the Parmesan, while the veggies stay just crisp enough for texture.

Tip: Swap in asparagus or peas if you like—just adjust cooking time so they don’t overcook!

Spicy Parmesan Pasta Arrabbiata

This fiery, cheesy twist on classic arrabbiata packs a punch with red pepper flakes and a salty parmesan finish—perfect for spice lovers craving comfort food.

Ingredients:

• 8 oz penne pasta (or rigatoni)
• 2 tbsp olive oil
• 3 garlic cloves, minced
• 1/2 tsp red pepper flakes (or 1 tsp for extra heat)
• 1 (28 oz) can crushed tomatoes
• 1/2 tsp salt
• 1/4 cup grated parmesan, plus extra for serving
• 1/4 cup chopped fresh basil

Instructions:

1. Cook pasta in salted boiling water according to package directions. Drain, reserving 1/2 cup pasta water.
2. Heat olive oil in a large skillet over medium. Add garlic and red pepper flakes; sauté 1 minute until fragrant but not browned.
3. Pour in crushed tomatoes and salt; simmer 10 minutes, stirring occasionally, until slightly thickened.
4. Toss cooked pasta with sauce, adding reserved pasta water 2 tbsp at a time if needed. Stir in parmesan and basil.
5. Serve immediately with extra parmesan on top.

The magic here? The parmesan mellows the heat just enough while adding a nutty depth—no cream required. Tip: For a smoky twist, swap red pepper flakes with 1/2 tsp smoked paprika.

Parmesan Pasta with Roasted Tomatoes

This cozy, cheesy pasta dish is a weeknight hero—sweet roasted tomatoes and nutty Parmesan melt into a simple but luxurious sauce.

Ingredients:

• 12 oz short pasta (like penne or fusilli)
• 1 pint cherry tomatoes, halved
• 3 tbsp olive oil, divided
• 1 tsp kosher salt, divided
• 1/2 tsp black pepper
• 3 garlic cloves, minced
• 1/2 cup grated Parmesan, plus extra for serving
• 1/4 cup chopped fresh basil

Instructions:

1. Roast the tomatoes: Preheat oven to 400°F. Toss tomatoes with 1 tbsp olive oil, 1/2 tsp salt, and black pepper. Spread on a baking sheet and roast for 20 minutes until wrinkled and caramelized at the edges.
2. Cook the pasta: Boil pasta in salted water until al dente. Reserve 1/2 cup pasta water, then drain.
3. Sauté the garlic: In the same pot, heat remaining 2 tbsp olive oil over medium. Add garlic and cook for 30 seconds until fragrant.
4. Combine everything: Return pasta to the pot. Add roasted tomatoes, Parmesan, remaining 1/2 tsp salt, and 1/4 cup pasta water. Toss until creamy, adding more pasta water if needed. Stir in basil.

The magic here? Roasting the tomatoes concentrates their sweetness, which balances the salty Parmesan for a sauce that clings perfectly to every noodle.

Tip: For extra richness, stir in a pat of butter with the Parmesan.

Parmesan Pasta Carbonara

This twist on classic carbonara skips the heavy cream but keeps all the richness, thanks to a silky egg-and-cheese sauce that clings to every noodle.

Ingredients

• 8 oz spaghetti
• 4 large eggs
• 1 cup freshly grated Parmesan cheese, plus extra for serving
• 4 oz pancetta or thick-cut bacon, diced
• 2 cloves garlic, minced
• 1/2 tsp freshly ground black pepper
• 1/2 tsp salt
• 1 tbsp olive oil

Instructions

1. Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
2. While pasta cooks, whisk eggs, 1 cup Parmesan, 1/2 tsp black pepper, and 1/2 tsp salt in a bowl until smooth.
3. Heat 1 tbsp olive oil in a large skillet over medium. Add pancetta and cook until crisp, 5–6 minutes. Add garlic and cook 30 seconds until fragrant.
4. Remove skillet from heat. Immediately add hot pasta and toss to coat in fat. Quickly pour in egg mixture while stirring constantly. Add reserved pasta water 1 tbsp at a time until sauce is glossy and clings to noodles (about 3–4 tbsp).

The magic here? The residual heat from the pasta cooks the eggs into a velvety sauce—no scrambling allowed! Serve with extra Parmesan and a crack of black pepper.

Tip: For extra insurance against curdling, temper the egg mixture by whisking in 2 tbsp hot pasta water before adding it to the skillet.

Parmesan Pasta with Garlic Butter Shrimp

This creamy, garlicky pasta with plump shrimp is a weeknight hero—ready in 20 minutes but fancy enough for date night.

Ingredients:

• 8 oz fettuccine (or pasta of choice)
• 1 lb large shrimp, peeled and deveined
• 4 tbsp unsalted butter, divided
• 4 garlic cloves, minced
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese, plus extra for serving
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)
• 2 tbsp fresh parsley, chopped

Instructions:

1. Cook pasta according to package directions. Reserve 1/2 cup pasta water, then drain.
2. While pasta cooks, melt 2 tbsp butter in a large skillet over medium-high heat. Add shrimp and cook 2 minutes per side until pink. Transfer to a plate.
3. In the same skillet, melt remaining 2 tbsp butter. Add garlic and cook 30 seconds until fragrant. Stir in heavy cream, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp red pepper flakes (if using). Simmer 2 minutes.
4. Reduce heat to low. Stir in 1/2 cup Parmesan until melted. Add cooked pasta and toss, adding reserved pasta water 1 tbsp at a time if needed to loosen the sauce.
5. Return shrimp to skillet and toss to warm through. Sprinkle with parsley and extra Parmesan.

The magic here? The pasta water transforms the sauce into a silky, restaurant-worthy coating that clings to every noodle.

Tip: For extra depth, swap 1 tbsp butter for 1 tbsp olive oil when cooking the shrimp.

Parmesan Pasta Alfredo

This rich, velvety Alfredo comes together in minutes but tastes like it simmered all day—perfect for a quick weeknight dinner that feels indulgent.

Ingredients:

• 8 oz fettuccine pasta
• 4 tbsp unsalted butter
• 2 garlic cloves, minced
• 1 cup heavy cream
• 1 1/4 cups freshly grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley (optional)

Instructions:

1. Cook pasta in salted boiling water according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
2. Meanwhile, melt butter in a large skillet over medium heat. Add garlic and sauté for 30 seconds until fragrant but not browned.
3. Pour in heavy cream, stirring constantly for 2 minutes until slightly thickened. Reduce heat to low.
4. Gradually whisk in Parmesan until fully melted and smooth (about 1 minute). Stir in salt and black pepper.
5. Toss drained pasta with sauce, adding reserved pasta water 1 tbsp at a time if needed to loosen. Garnish with parsley if using.

The magic here? Real Parmesan melts into silkier sauce than pre-grated cheese, clinging to every noodle without graininess.

Tip: For extra depth, add a pinch of nutmeg with the cream—it subtly enhances the Parmesan’s nutty flavor.

Parmesan Pasta with Broccoli and Bacon

This creamy, savory pasta dish is a weeknight hero—packed with crispy bacon, tender broccoli, and a rich Parmesan sauce that clings to every bite.

Ingredients:

• 8 oz short pasta (like penne or fusilli)
• 4 slices thick-cut bacon, chopped
• 2 cups small broccoli florets
• 2 cloves garlic, minced
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese, plus extra for serving
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions:

1. Cook pasta according to package directions. Reserve 1/4 cup pasta water, then drain.
2. Meanwhile, heat olive oil in a large skillet over medium heat. Add bacon and cook for 5–6 minutes until crispy. Transfer to a paper towel-lined plate, leaving drippings in the pan.
3. In the same skillet, add broccoli and sauté for 3 minutes. Stir in garlic and cook for 30 seconds until fragrant.
4. Pour in heavy cream, Parmesan, salt, and pepper. Simmer for 2 minutes, stirring constantly, until slightly thickened.
5. Add cooked pasta and reserved pasta water to the skillet. Toss to coat, then stir in bacon. Serve immediately with extra Parmesan.

The magic here? The salty bacon fat infuses the sauce, while the broccoli stays crisp-tender for the perfect bite.

Tip: For extra depth, swap half the Parmesan with sharp cheddar—it melts like a dream.

Parmesan Pasta with Sun-Dried Tomatoes

This creamy, tangy pasta comes together in under 30 minutes—perfect for busy weeknights when you crave something indulgent yet effortless.

Ingredients:

• 12 oz short pasta (like penne or fusilli)
• 3 tbsp olive oil, divided
• 3 garlic cloves, minced
• 1/2 cup chopped sun-dried tomatoes (oil-packed)
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese, plus extra for serving
• 1/4 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup fresh basil, thinly sliced

Instructions:

1. Cook the pasta in salted boiling water until al dente (about 9–11 minutes). Reserve 1/2 cup pasta water, then drain.
2. While pasta cooks, heat 2 tbsp olive oil in a large skillet over medium heat. Add garlic and red pepper flakes; sauté for 1 minute until fragrant. Stir in sun-dried tomatoes and cook for 2 more minutes.
3. Reduce heat to low. Pour in heavy cream, 1/2 cup Parmesan, salt, and black pepper. Stir until the cheese melts into a smooth sauce (about 2 minutes).
4. Add the drained pasta to the skillet, tossing to coat. If needed, loosen the sauce with reserved pasta water 1 tbsp at a time.
5. Finish with 1 tbsp olive oil and basil, then serve with extra Parmesan.

The sun-dried tomatoes add a punch of umami that balances the richness of the cream—no one will guess how simple this is! Tip: For extra depth, use a splash of the sun-dried tomato oil from the jar instead of plain olive oil.

Parmesan Pasta with Italian Sausage

This hearty pasta dish combines savory Italian sausage with a rich, cheesy Parmesan sauce—comfort food at its finest!

Ingredients:

• 8 oz penne pasta
• 1 tbsp olive oil
• 12 oz Italian sausage (casings removed)
• 3 cloves garlic, minced
• 1/2 tsp crushed red pepper flakes
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese, plus extra for serving
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley

Instructions:

1. Cook the penne pasta according to package instructions until al dente. Drain and set aside.
2. Heat the olive oil in a large skillet over medium heat. Add the Italian sausage and cook, breaking it into crumbles, for 5–6 minutes until browned.
3. Stir in the minced garlic and crushed red pepper flakes; cook for 1 minute until fragrant.
4. Pour in the heavy cream, then simmer for 3–4 minutes, stirring occasionally, until slightly thickened.
5. Reduce heat to low and stir in the Parmesan cheese, salt, and black pepper until the sauce is smooth.
6. Add the cooked pasta to the skillet and toss to coat evenly. Garnish with fresh parsley and extra Parmesan before serving.

The creamy, slightly spicy sauce clings perfectly to every noodle, while the crispy sausage adds a satisfying bite. It’s a restaurant-worthy dish that comes together in under 30 minutes!

Tip: For extra depth, deglaze the skillet with 1/4 cup white wine after browning the sausage (just let it simmer for 2 minutes before adding the cream).

Parmesan Pasta with Basil Pesto

This creamy, herby pasta is a weeknight hero—ready in 20 minutes and packed with fresh, vibrant flavor.

Ingredients:

• 12 oz dried spaghetti or fettuccine
• 1/2 cup packed fresh basil leaves
• 1/4 cup grated Parmesan cheese, plus extra for serving
• 3 tbsp pine nuts
• 1 garlic clove, peeled
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/3 cup extra-virgin olive oil
• 1/4 cup heavy cream

Instructions:

1. Cook pasta in salted boiling water according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
2. While pasta cooks, make the pesto: In a food processor, blend basil, 1/4 cup Parmesan, pine nuts, garlic, 1/4 tsp salt, and 1/4 tsp pepper until finely chopped. With the processor running, slowly drizzle in olive oil until smooth.
3. Return drained pasta to the pot over low heat. Stir in pesto, heavy cream, and 1/4 cup reserved pasta water (add more if needed) until sauce clings to the noodles.
4. Serve immediately with extra Parmesan and a crack of black pepper.

The magic here? The cream tames the pesto’s sharpness while letting the basil shine—no dull, one-note sauces allowed.

Tip: Toast the pine nuts in a dry skillet for 2–3 minutes for extra depth, but don’t skip the heavy cream—it’s the secret to that velvety texture.

Parmesan Pasta with Zucchini Ribbons

This light yet satisfying dish turns humble zucchini into elegant ribbons, twirled with pasta and nutty Parmesan for a quick weeknight meal.

Ingredients:

• 8 oz spaghetti or linguine
• 2 medium zucchini, thinly sliced into ribbons (use a vegetable peeler)
• 3 tbsp olive oil
• 3 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 1/2 cup grated Parmesan cheese, plus extra for serving
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp lemon juice
• 1/4 cup chopped fresh basil

Instructions:

1. Cook pasta according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes; sauté for 30 seconds until fragrant.
3. Add zucchini ribbons and cook for 2–3 minutes, just until softened but still bright green. Season with salt and black pepper.
4. Toss cooked pasta into the skillet with zucchini. Add Parmesan, lemon juice, and 1/4 cup reserved pasta water, stirring until creamy (add more water if needed).
5. Remove from heat and fold in fresh basil. Serve immediately with extra Parmesan.

The zucchini ribbons stay tender-crisp, adding a fresh contrast to the rich, cheesy pasta—no heavy cream required!

Tip: For extra depth, toast the red pepper flakes in the oil for 10 seconds before adding the garlic.

Parmesan Pasta with Caramelized Onions

This cozy, umami-packed pasta dish is pure comfort in a bowl—silky caramelized onions melt into a rich Parmesan sauce for a simple yet deeply satisfying meal.

Ingredients:

• 8 oz fettuccine or pappardelle pasta
• 2 tbsp olive oil
• 2 large yellow onions, thinly sliced
• 1/2 tsp sugar
• 1/2 tsp salt, plus more for pasta water
• 3 tbsp butter
• 2 cloves garlic, minced
• 1/2 cup grated Parmesan cheese, plus extra for serving
• 1/4 tsp black pepper
• 1/4 cup reserved pasta water
• 1 tbsp chopped fresh parsley (optional)

Instructions:

1. Cook pasta in salted boiling water according to package directions until al dente. Reserve 1/4 cup pasta water, then drain.
2. Meanwhile, heat olive oil in a large skillet over medium-low. Add onions, sugar, and 1/2 tsp salt. Cook, stirring occasionally, for 25–30 minutes until deeply golden and jammy.
3. Push onions to one side of the skillet. Add butter and garlic to the empty space; sauté for 30 seconds until fragrant. Stir into onions.
4. Reduce heat to low. Add drained pasta, Parmesan, black pepper, and reserved pasta water. Toss for 1–2 minutes until sauce clings to noodles. Garnish with parsley (if using) and extra Parmesan.

The magic here? Slow-cooked onions add a subtle sweetness that balances the salty Parmesan—it’s a flavor duo that feels fancy but takes barely any effort.

Tip: For extra depth, deglaze the onion pan with 1 tbsp white wine before adding the butter!

Parmesan Pasta with Peas and Pancetta

This creamy, salty-sweet pasta comes together in under 30 minutes, making it a weeknight hero with restaurant-worthy flair.

Ingredients

• 8 oz short pasta (like rigatoni or shells)
• 4 oz pancetta, diced
• 1 cup frozen peas
• 2 cloves garlic, minced
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese, plus extra for serving
• 1/2 tsp black pepper
• 1/4 tsp salt
• 1 tbsp olive oil

Instructions

1. Cook pasta in salted boiling water according to package directions. Reserve 1/2 cup pasta water, then drain.
2. Meanwhile, heat olive oil in a large skillet over medium heat. Add pancetta and cook for 5 minutes until crispy. Stir in garlic and cook for 30 seconds until fragrant.
3. Add peas, heavy cream, 1/2 tsp black pepper, and 1/4 tsp salt to the skillet. Simmer for 2 minutes until peas are tender.
4. Toss drained pasta into the skillet with 1/2 cup Parmesan. Add reserved pasta water 1 tbsp at a time until sauce clings to noodles.
5. Serve immediately with extra Parmesan.

The magic here? Pancetta’s crispiness contrasts perfectly with the velvety sauce, while sweet peas lighten every bite.

Tip: For extra depth, stir in 1 tsp lemon zest with the Parmesan.

Parmesan Pasta with Creamy Tomato Sauce

This cozy, comforting pasta dish combines rich tomato sauce with a velvety Parmesan cream for a weeknight dinner that feels indulgent yet effortless.

Ingredients:

• 8 oz pasta (penne or fettuccine work well)
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 (15 oz) can crushed tomatoes
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese, plus extra for serving
• 1 tsp sugar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)
• Fresh basil, for garnish

Instructions:

1. Cook pasta according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
2. Heat olive oil in a large skillet over medium heat. Add garlic and sauté for 30 seconds until fragrant.
3. Stir in crushed tomatoes, sugar, salt, black pepper, and red pepper flakes (if using). Simmer for 5 minutes.
4. Reduce heat to low, then pour in heavy cream and 1/2 cup Parmesan cheese. Stir until melted and creamy, about 2 minutes.
5. Add cooked pasta and toss to coat, adding reserved pasta water 1 tbsp at a time if needed to loosen the sauce.
6. Garnish with fresh basil and extra Parmesan before serving.

The magic here is in the balance—tangy tomatoes mellowed by sweet cream and nutty Parmesan, clinging perfectly to every noodle.

Tip: For extra depth, stir in 1 tbsp butter with the cream for a silkier finish.

Parmesan Pasta with Grilled Vegetables

This vibrant pasta dish combines smoky grilled veggies with a rich, cheesy finish—perfect for a quick weeknight dinner that feels special.

Ingredients:

• 8 oz penne pasta (or your favorite short pasta)
• 1 medium zucchini, sliced into 1/2-inch rounds
• 1 red bell pepper, cut into 1-inch strips
• 1 small red onion, sliced into 1/2-inch wedges
• 3 tbsp olive oil, divided
• 1/2 tsp salt, plus more for pasta water
• 1/4 tsp black pepper
• 2 cloves garlic, minced
• 1/3 cup grated Parmesan cheese, plus extra for serving
• 1 tbsp lemon juice
• 1/4 cup chopped fresh basil

Instructions:

1. Prep the grill: Heat a grill or grill pan over medium-high. Toss zucchini, bell pepper, and red onion with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Grill for 8–10 minutes, flipping halfway, until charred and tender. Let cool slightly, then chop into bite-sized pieces.
2. Cook the pasta: Boil penne in salted water according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
3. Sauté garlic: In the same pot, heat remaining 1 tbsp olive oil over low. Add minced garlic and cook for 30 seconds until fragrant.
4. Combine: Return pasta to the pot with garlic. Add grilled vegetables, 1/3 cup Parmesan, lemon juice, and 1/4 cup pasta water. Toss until creamy, adding more pasta water if needed. Stir in fresh basil.
5. Serve: Top with extra Parmesan and a crack of black pepper.

The charred veggies add depth to the bright, cheesy pasta, while the lemon keeps it fresh—no heavy cream needed!

Tip: For extra smokiness, grill the lemon halves cut-side down for 2 minutes before juicing.

Parmesan Pasta with White Wine Sauce

This creamy, garlicky pasta feels fancy but comes together in under 30 minutes—perfect for a weeknight dinner that tastes like a restaurant treat.

Ingredients:

• 8 oz dried fettuccine (or pasta of choice)
• 3 tbsp unsalted butter
• 4 garlic cloves, minced
• 1/2 cup dry white wine (like Sauvignon Blanc)
• 1 cup heavy cream
• 1 cup freshly grated Parmesan cheese, plus extra for serving
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley

Instructions:

1. Cook pasta in salted boiling water according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
2. Meanwhile, melt butter in a large skillet over medium heat. Add garlic and sauté for 1 minute until fragrant but not browned.
3. Pour in white wine and simmer for 2 minutes, scraping up any browned bits. Reduce heat to medium-low, then stir in heavy cream, salt, and black pepper. Simmer gently for 3 minutes until slightly thickened.
4. Remove skillet from heat. Gradually whisk in Parmesan until melted and smooth. If sauce is too thick, add reserved pasta water 1 tbsp at a time.
5. Toss drained pasta in the sauce until evenly coated. Garnish with parsley and extra Parmesan.

The wine adds a subtle brightness that cuts through the richness of the cream, while the nutty Parmesan clings to every noodle for maximum flavor in every bite.

Tip: For extra depth, add a pinch of red pepper flakes with the garlic.

Parmesan Pasta with Crispy Prosciutto

This cozy, salty-sweet pasta dish comes together in under 30 minutes, with crispy prosciutto adding a luxurious crunch to every bite.

Ingredients

• 8 oz spaghetti or fettuccine
• 4 oz thinly sliced prosciutto, torn into bite-sized pieces
• 3 tbsp unsalted butter
• 3 garlic cloves, minced
• 1/2 tsp crushed red pepper flakes
• 1/2 cup heavy cream
• 1 cup freshly grated Parmesan cheese, plus extra for serving
• 1/4 tsp black pepper
• 1/4 cup chopped fresh parsley

Instructions

1. Cook the pasta: Boil pasta in salted water according to package instructions until al dente. Reserve 1/2 cup pasta water before draining.
2. Crisp the prosciutto: While pasta cooks, heat a large skillet over medium. Add prosciutto and cook for 3–4 minutes, stirring occasionally, until crispy. Transfer to a paper towel-lined plate.
3. Make the sauce: In the same skillet, melt butter over medium-low heat. Add garlic and red pepper flakes; cook for 1 minute until fragrant. Pour in heavy cream and simmer for 2 minutes. Stir in Parmesan and black pepper until melted.
4. Combine: Add drained pasta to the skillet, tossing to coat. Add reserved pasta water 1 tbsp at a time if needed to loosen the sauce. Fold in crispy prosciutto and parsley.

The magic here? The prosciutto crisps up like bacon but keeps its delicate sweetness, making every forkful irresistible.

Tip: For extra depth, stir in a teaspoon of lemon zest with the Parmesan.

Conclusion

With 20 creamy Parmesan pasta recipes to choose from, there’s something here for every craving! Whether you’re whipping up a quick weeknight dinner or hosting a cozy gathering, these dishes are sure to delight. Don’t forget to try one (or a few!) and let us know your favorite in the comments. Loved this roundup? Share it on Pinterest so others can enjoy these cheesy, comforting meals too!