Description
This creamy garlic pasta cooks in one pot with zero draining and minimal prep – it’s the perfect weeknight dinner that tastes like you spent hours in the kitchen.
Ingredients
Scale
- 8 oz (225g) fettuccine or linguine pasta
- 2 tablespoons (30g) unsalted butter
- 6–8 cloves garlic, minced (about 2–3 tablespoons)
- 2 cups (480ml) chicken or vegetable broth
- 1 cup (240ml) whole milk
- 1/2 cup (120ml) heavy cream
- 1 teaspoon dried Italian herbs
- 1/2 teaspoon red pepper flakes (optional)
- 3/4 cup (75g) freshly grated Parmesan cheese
- Salt and freshly ground black pepper to taste
- 2 tablespoons fresh parsley, chopped
Instructions
- In a large skillet or Dutch oven, melt butter over medium heat. Add minced garlic and cook for 1-2 minutes until fragrant but not browned.
- Pour in chicken broth, milk, and heavy cream. Add dried Italian herbs and red pepper flakes if using. Stir to combine.
- Add uncooked pasta to the pot, ensuring it’s fully submerged. Cover and cook for about 10 minutes, stirring occasionally to prevent sticking.
- Check pasta for doneness – it should be al dente. If needed, cook for 1-2 minutes longer.
- Remove pot from heat and let stand for 30 seconds. Gradually add Parmesan cheese, stirring until completely melted and incorporated.
- Season with salt and pepper to taste. Sprinkle with fresh parsley and serve immediately.