Ingredients
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2 tablespoons butter
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4 cloves garlic, minced
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3 cups chicken broth (or vegetable broth)
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1 ½ cups milk (whole or 2%)
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8 oz (225 g) spaghetti or fettuccine
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½ teaspoon salt
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¼ teaspoon black pepper
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½ teaspoon Italian seasoning (optional)
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½ cup grated Parmesan cheese
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¼ cup heavy cream (optional, for extra richness)
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2 tablespoons chopped parsley (for garnish)
🧑🍳 Instructions
1. Sauté Garlic:
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In a large pot or deep skillet, melt butter over medium heat.
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Add garlic and sauté for 30–45 seconds, until fragrant (don’t brown it).
2. Add Liquids & Pasta:
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Pour in chicken broth, milk, salt, pepper, and Italian seasoning.
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Add the uncooked pasta and stir to separate noodles.
3. Cook the Pasta:
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Bring to a gentle boil, then reduce heat to medium-low.
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Simmer uncovered for 10–12 minutes, stirring occasionally, until pasta is al dente and most of the liquid is absorbed.
(If the pasta absorbs too much liquid before it’s done, add a splash of broth or milk.)
4. Make it Creamy:
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Stir in Parmesan cheese until melted and sauce thickens.
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Add heavy cream (if using) and simmer 1–2 minutes more for an extra-silky texture.
5. Serve:
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Remove from heat and garnish with fresh parsley and extra Parmesan.
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Serve immediately — creamy, garlicky, and irresistible!
✅ Tips:
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For extra flavor, sauté a bit of onion or crushed red pepper flakes with the garlic.
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Add cooked chicken, shrimp, or sautéed mushrooms to turn it into a full meal.
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Use freshly grated Parmesan for the smoothest sauce (pre-grated can make it grainy).
🍽️ Variations:
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Lemon Garlic Pasta: Add 1 tablespoon lemon juice and zest for brightness.
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Spinach Alfredo Style: Stir in a handful of fresh spinach just before serving.
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Vegan Version: Use olive oil instead of butter, veggie broth, and coconut milk instead of dairy.