Stovetop Garlic Butter Spaghetti with a Kick

Stovetop Garlic Butter Spaghetti with a Kick is hands-down the best non-baked spaghetti I’ve ever made — simple, rich, and bursting with bold flavor in every twirl. The noodles are coated in a silky garlic butter sauce with hints of spice and herbs, making it a crave-worthy dish I keep coming back to when I want something fast, flavorful, and seriously satisfying.

Why You’ll Love This Recipe

I love this spaghetti because it’s cooked entirely on the stovetop, comes together in under 30 minutes, and doesn’t rely on heavy sauce or baking to pack in flavor. The garlic, butter, and seasoning blend into a savory coating that clings to every strand of pasta, and the optional chili flakes give it just the right amount of heat. It’s a comfort dish with an elevated twist.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Spaghetti noodles

• Unsalted butter

• Olive oil

• Fresh garlic, minced

• Crushed red pepper flakes (optional for heat)

• Grated Parmesan cheese

• Italian seasoning or dried parsley

• Salt and black pepper

• Fresh parsley, chopped (for garnish)

• Optional: lemon zest or juice for brightness

directions

1. I bring a large pot of salted water to a boil and cook the spaghetti until al dente, then drain, reserving about ½ cup of pasta water.

2. While the pasta cooks, I melt butter with olive oil in a large skillet over medium heat.

3. I sauté the garlic until fragrant (about 1 minute), then stir in red pepper flakes, salt, pepper, and Italian seasoning.

4. I add the cooked spaghetti directly into the skillet, tossing to coat evenly in the butter and garlic mixture.

5. I pour in a bit of the reserved pasta water to loosen the sauce and help it cling to the noodles.

6. I stir in Parmesan cheese until melted and combined, then taste and adjust seasoning.

7. I finish with a sprinkle of fresh parsley and, if I want extra brightness, a little lemon zest or juice.

Servings and timing

This recipe makes 4 servings and takes about 25 minutes total — 10 minutes prep and 15 minutes cooking.

Variations

Sometimes I add cooked shrimp, grilled chicken, or sautéed mushrooms to bulk it up. I’ve also used linguine or fettuccine in place of spaghetti, and added a spoonful of pesto or sun-dried tomato paste for a flavor twist. For a creamy version, I stir in a splash of heavy cream at the end.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I toss the pasta in a skillet over low heat with a splash of water or butter to bring it back to life. I avoid the microwave to keep the texture from turning gummy.

FAQs

Can I use pre-minced garlic?

I prefer fresh garlic for the best flavor, but I’ve used pre-minced in a pinch and it still works well.

What’s the best pasta shape for this?

I like spaghetti because it twirls beautifully, but linguine, angel hair, or bucatini all work with this sauce.

How do I make it gluten-free?

I use gluten-free pasta and double-check any seasonings or Parmesan to make sure they’re gluten-free too.

Can I add protein?

Yes — I often toss in grilled chicken, shrimp, or even crispy chickpeas if I want a meatless option with texture.

What’s the secret to keeping it from drying out?

I always save some pasta water to help loosen the sauce and keep everything silky and smooth.

Conclusion

Stovetop Garlic Butter Spaghetti with a Kick is the easiest, most flavorful pasta I’ve made without ever touching the oven. It’s quick, comforting, and packed with that rich garlic-butter goodness that makes every forkful satisfying. Whether I’m serving it as a main dish or a side, this spaghetti never fails to impress.