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Our garlic butter pasta elevates the classic flavors of Aglio e Olio with the addition of sautéed onions, a splash of balsamic vinegar, and fresh parsley, making it one of our favorite weeknight pasta side dishes.
White bowl filled with cooked pasta shells tossed in garlic butter with balsamic vinegar, garnished with chopped parsley.
Photos by Tom Pitera | Styling by Erika Pitera

This easy garlic butter pasta recipe is a versatile side dish that draws inspiration from the classic Italian dish Aglio e Olio (garlic and oil). We kick it up a notch with sautéed onions for added depth, a splash of balsamic vinegar, and a sprinkle of fresh parsley at the end. Every time we serve this, there are never any leftovers, so we’re sure you’ll want to add this to your weeknight repertoire of pasta side dish recipes.

This pasta side dish is highly adaptable, so feel free to use whatever pasta you have on hand. We’ve made it with everything from angel hair to elbows, and rigatoni, but we’re partial to conchigliette (small or medium shells). Other pasta cuts with ridges that hold the light garlicky sauce (e.g. penne, rigatoni) will work just as well.

As written, our recipe calls for either small or medium pasta shells. The size you use is really a matter of personal preference and availability. The medium-sized seashell pasta will hold a little more of the garlic butter sauce, but smaller, bite-sized conchigliette mini work, too.

Featured Ingredients

Here’s what you need to know about the key ingredients in this recipe. The complete list, including quantities, is in the printable recipe card below.

Ingredients for a garlic butter pasta side dish recipe, including pasta shells, butter, chicken broth, garlic, olive oil, onion, balsamic vinegar and parsley.

PASTA SHELLS: Conchigliette come in different sizes; the small are about 1/4 to 1/2 inch in diameter, while the medium are about 3/4 to 1 inch. Aside from that, the main distinction between small and medium shells is in the conch shape. Small shells have more of a rounded shell shape, while medium shells have a more pronounced flared opening. Either choice will work for most pasta shell recipes.

ONION: The addition of sautéed onion is one of the things that sets this recipe apart from traditional Aglio e Olio. The diced onion brings a hint of sweetness and a little added depth to the garlic butter flavor.

BUTTER: Butter gives the pasta sauce a lovely mouthfeel, as well as a little bit of richness. Aglio e Olio traditionally only uses extra virgin olive oil, but for us, the butter is a welcome addition.

CHICKEN BROTH: The chicken broth adds a savory layer to the garlic butter mixture, while also helping to deglaze the pan a bit, and ultimately coating the pasta shells.

BALSAMIC VINEGAR: The acidity and subtle sweetness of balsamic vinegar mellows the garlic even more while enhancing the onion, creating a perfect balance of flavors.

Overview

How to Make Garlic Butter Pasta Shells

Planning to make this recipe? Here’s a quick overview of how it’s done. Detailed, step-by-step instructions are in the printable recipe card below.

First, boil some salted water for your shells. While that’s happening, sauté some onions in olive oil until they’re soft.

Then, toss in garlic and butter, cooking until it’s just barely golden.

Mix in chicken broth and balsamic, cook a bit, and set that sauce aside.

Cook your pasta, drain it, and then mix it with that garlicky sauce. Add some fresh parsley, season it up, and serve it hot!

Steaming hot, medium pasta shells coated in a rich garlic butter sauce and sprinkled with vibrant green parsley, served in a white bowl.

What to Serve with Garlic Butter Pasta

Garlic butter pasta is a great accompaniment for simple entrées like roast chicken, oven-fried pork chops, steak alla Milanese, and broiled fish. It’s also perfect alongside many of our favorite vegetable side dishes, like roasted asparagus, cauliflower, or Brussels sprouts.

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White bowl filled with cooked pasta shells tossed in garlic butter with balsamic vinegar, garnished with chopped parsley.
4.45 from 156 votes

Garlic Butter Pasta Shells

By Lynne Webb
Our garlic butter pasta elevates the classic flavors of Aglio e Olio with the addition of sautéed onions, a splash of balsamic vinegar, and fresh parsley, making it one of our favorite weeknight pasta side dishes.
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Servings: 4 servings
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Ingredients

  • 8 ounces small or medium pasta shells, conchigliette
  • 2 tablespoons extra-virgin olive oil
  • 1/2 cup onion, finely chopped
  • 4 cloves garlic, minced
  • 2 tablespoons butter
  • 3 to 4 tablespoons low-sodium chicken broth
  • 2 teaspoons balsamic vinegar
  • 1/4 cup parsley, finely chopped
  • Salt and freshly ground black pepper
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Instructions 

  • Bring a large pot of salted water to a boil for the pasta.
  • Heat the olive oil in a frying pan over medium heat. Add the onion and sauté until soft and translucent, 4 to 5 minutes.
  • Add the garlic and butter and continue cooking, stirring constantly until barely golden, 1 to 2 minutes longer.
  • Stir in the chicken broth and balsamic vinegar.
  • Continue cooking for 1 minute, then remove from the heat and set aside.
  • Cook and drain the pasta according to the package directions.
  • Combine with the garlic mixture, add the fresh parsley and toss to coat.
  • Season to taste with salt and pepper and serve immediately.

Notes

MAKE AHEAD TIPS: You can make this dish ahead of time, store it in a casserole dish, then reheat it in the oven. Here’s how: Preheat the oven to 350°F. Drizzle the pasta with 3 tablespoons of chicken broth and cover the casserole tightly with foil. Heat for 15 to 20 minutes, or until hot enough for your liking.

Nutrition

Serving: 1serving, Calories: 223, Total Fat: 13g, Cholesterol: 15mg, Sodium: 129mg, Carbohydrates: 22g, Fiber: 2g, Sugar: 2g, Protein: 4g

Nutrition information is automatically calculated, so should only be used as an approximation.

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Lynne Webb and Erika Pitera, creators of MyGourmetConnection in the kitchen, working on a soup recipe for the website.

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We’re Lynne and Erika, a mother-daughter duo passionate about creating recipes that bring flavor and variety to your kitchen in a simple, approachable way.

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4.45 from 156 votes (150 ratings without comment)

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14 Comments

    1. Hi Bev,
      I’m happy to hear you enjoyed the pasta enough to make it again. Thanks for letting us know.

      Reply

    2. Hi! I have a question. is it possible to make this without balsamic vinegar? it’s not available in my area. and also what can I substitute chicken broth with? thank you for this lovely recipe ☺️

      Reply

      1. Hi Vicky,
        Yes, you could make this dish without the balsamic vinegar. I’ve done it myself in the past and the dish is still delicious, just a little different. As far as the chicken broth is concerned, I would suggest that you reserve a little of the pasta cooking water and use that instead. Hope this helps!

  3. I found this recipe very tasty with roast. I usually make potatoes with roast but wanted something different. This hits the spot.5 stars

    Reply

  4. I was Missing some ingredients, so I used balsamic glaze, Truffle Parmesan Black Garlic Seasoning, and parsley flakes. I also added parmesan cheese, and tossed it together. Absolutely Delicious!!!!! I have this saved now.5 stars

    Reply