Creamy Garlic Parmesan Pasta
Creamy Garlic Parmesan Pasta
Ingredients
For the Creamy Pasta
- 2 tablespoons unsalted butter
- 6 cloves garlic, thinly sliced
- 2 cups chicken broth
- 1 1/2 cups heavy cream, or whole milk for a lighter sauce
- 12 ounces fettuccine, or other long pasta like spaghetti or linguine
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon freshly ground black pepper, or to taste
- 1 cup Parmesan cheese, freshly grated, plus more for serving
For Garnish (Optional)
- 1/4 cup fresh parsley, chopped
- 1/4 teaspoon red pepper flakes, for a spicy kick
- 1 teaspoon lemon juice, for a fresh touch, just before serving
Instructions
- 1
In a large pot or deep skillet, melt the unsalted butter over medium heat. Add the thinly sliced garlic and sauté for 1 to 2 minutes until fragrant, being careful not to brown it.
⏱️ 3 min
- 2
Pour in the chicken broth and heavy cream (or milk). Season with kosher salt and freshly ground black pepper. Bring the liquid to a gentle simmer.
⏱️ 3 min
- 3
Add the fettuccine to the simmering liquid, ensuring it is mostly submerged. Break the pasta in half if needed to fit. Cook for 10 to 15 minutes, or according to package directions, stirring frequently with tongs to prevent sticking and ensure even cooking, until the pasta is al dente and the sauce has thickened.
⏱️ 15 min
- 4
Remove the pot from the heat. Stir in the freshly grated Parmesan cheese until fully melted and incorporated, creating a rich, velvety sauce. If the sauce is too thick, add a splash of hot water or broth.
⏱️ 2 min
- 5
Stir in the chopped fresh parsley. Taste and adjust seasoning with more salt and pepper if desired. Serve immediately, garnished with additional Parmesan cheese, red pepper flakes, and a squeeze of fresh lemon juice, if using.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Garlic Parmesan Pasta
Ingredients
For the Creamy Pasta
- 2 tablespoons unsalted butter
- 6 cloves garlic, thinly sliced
- 2 cups chicken broth
- 1 1/2 cups heavy cream, or whole milk for a lighter sauce
- 12 ounces fettuccine, or other long pasta like spaghetti or linguine
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon freshly ground black pepper, or to taste
- 1 cup Parmesan cheese, freshly grated, plus more for serving
For Garnish (Optional)
- 1/4 cup fresh parsley, chopped
- 1/4 teaspoon red pepper flakes, for a spicy kick
- 1 teaspoon lemon juice, for a fresh touch, just before serving
Instructions
- 1
In a large pot or deep skillet, melt the unsalted butter over medium heat. Add the thinly sliced garlic and sauté for 1 to 2 minutes until fragrant, being careful not to brown it.
⏱️ 3 min - 2
Pour in the chicken broth and heavy cream (or milk). Season with kosher salt and freshly ground black pepper. Bring the liquid to a gentle simmer.
⏱️ 3 min - 3
Add the fettuccine to the simmering liquid, ensuring it is mostly submerged. Break the pasta in half if needed to fit. Cook for 10 to 15 minutes, or according to package directions, stirring frequently with tongs to prevent sticking and ensure even cooking, until the pasta is al dente and the sauce has thickened.
⏱️ 15 min - 4
Remove the pot from the heat. Stir in the freshly grated Parmesan cheese until fully melted and incorporated, creating a rich, velvety sauce. If the sauce is too thick, add a splash of hot water or broth.
⏱️ 2 min - 5
Stir in the chopped fresh parsley. Taste and adjust seasoning with more salt and pepper if desired. Serve immediately, garnished with additional Parmesan cheese, red pepper flakes, and a squeeze of fresh lemon juice, if using.
⏱️ 2 min