This has quickly become an easy go to meal for me and my family. There are nights when I have either forgotten to thaw stuff out or have neglected to run to the store. This dish always comes to my rescue and it is soooo super easy and quick to throw it together. Next time you’re in a rush give this winner a try.
ONE POT GARLIC PARMESAN PASTA
1 tablespoon olive oil
4 cloves garlic, minced
2 cups chicken broth
1 cup milk, or more, as needed
2 tablespoons unsalted butter
8 ounces uncooked fettuccine
Kosher salt and freshly ground black pepper, to taste
1/4 cup freshly grated Parmesan cheese
2 tablespoons chopped fresh parsley leaves
Heat olive oil in a large skillet over medium high heat. Add garlic and cook, stirring frequently, until fragrant, about 1-2 minutes.
Stir in chicken broth, milk, butter and fettuccine; season with salt and pepper, to taste.
Bring to a boil; reduce heat and simmer, stirring occasionally, until pasta is cooked through, about 18-20 minutes. Stir in Parmesan. If the mixture is too thick, add more milk as needed until desired consistency is reached.
Serve immediately, garnished with parsley, if desired.
*I have used angel hair and regular pasta noodles and it turns out just as lovely.
*I have also found that using whole milk gives a bit more flavor but any milk will set up into a creamy sauce just fine.