Creamy Garlic Parmesan Pasta Recipe
A delicious pasta dish cooked in a creamy garlic Parmesan sauce, all made in one pot for easy cleanup.
Ingredients
- 8 oz (225g) linguine, penne or fettuccine pasta
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 3 cups (720ml) chicken or vegetable broth
- 1 cup (240ml) heavy cream
- 1/2 cup (50g) grated Parmesan cheese
- Salt and pepper to taste
- Fresh chopped parsley for garnish (optional)
Instructions
- In a large skillet or pot, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
- Add the chicken or vegetable broth to the skillet and bring it to a boil.
- Once the broth is boiling, add the pasta to the skillet, ensuring it's submerged in the liquid. Reduce the heat to medium-low and let the pasta simmer, stirring occasionally, until it's cooked to al dente according to package instructions, usually about 10-12 minutes.
- Once the pasta is cooked, stir in the heavy cream and grated Parmesan cheese until well combined. Allow the sauce to simmer for another 2-3 minutes until it thickens slightly. Season with salt and pepper to taste.
- Remove the skillet from the heat and garnish the creamy garlic Parmesan pasta with fresh chopped parsley if desired.
- Serve the pasta immediately, either on its own or with additional grated Parmesan cheese sprinkled on top for extra flavor.
Notes
- You can customize this recipe by adding cooked chicken, shrimp, or your favorite vegetables such as spinach or sun-dried tomatoes.
- If the sauce becomes too thick, you can thin it out by adding a little more broth or cream until you reach your desired consistency.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or cream if needed to revive the sauce.