Description
This creamy garlic pasta is a comforting and delicious dish featuring tender spaghetti cooked directly in a flavorful garlic-infused chicken broth, finished with rich Parmesan cheese, heavy cream, and a touch of parsley for a creamy, savory sauce. Perfect for a quick weeknight dinner, it combines simple ingredients to create a luscious, satisfying meal.
Ingredients
Scale
Pasta and Sauce
- 2 tsp olive oil
- 4 garlic cloves, minced
- 2 tbsp butter
- 3 cups chicken broth (add more if needed)
- ½ tsp ground black pepper
- ¼ tsp salt
- ½ lb spaghetti
- 1 cup grated Parmesan cheese
- ¾ cup heavy cream
- 1½ tbsp dried parsley
Instructions
- Sauté Garlic: Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 1 minute, being careful not to burn it.
- Add Butter and Broth: Stir in the butter until melted, then pour in the chicken broth along with salt and black pepper. Bring the mixture to a boil to combine flavors.
- Cook Spaghetti: Add the uncooked spaghetti to the boiling broth. Reduce heat to a simmer and cook, stirring occasionally, until the pasta is al dente and most of the broth has been absorbed, about 10 to 12 minutes.
- Finish Sauce: Lower the heat and stir in the grated Parmesan cheese, heavy cream, and dried parsley. Continue stirring until the cheese melts completely and the sauce turns creamy and smooth.
- Serve: Remove from heat and serve immediately. Optionally, garnish with extra Parmesan cheese or parsley for added flavor and presentation.
Notes
- Make sure to stir occasionally while the pasta cooks to prevent sticking.
- Add extra chicken broth if the pasta absorbs too much liquid before it is fully cooked.
- Using freshly grated Parmesan cheese will yield a smoother sauce.
- This recipe can be made vegetarian by substituting vegetable broth for chicken broth.
- Leftovers can be stored in the refrigerator for up to 2 days and reheated gently with a splash of cream or broth.
