Garlic parmesan pasta is a simple pasta dish that is made by tossing cooked pasta with a mixture of garlic and parmesan cheese. The pasta is typically flavored with butter and parsley, and sometimes also includes other ingredients like olive oil or white wine. The end result is a delicious and satisfying dish that is perfect for a quick and easy meal.
The taste of garlic parmesan pasta will depend on the specific ingredients used and the proportions in which they are combined. In general, the dish has a rich and savory flavor, with a strong garlic and parmesan cheese taste. The butter and parsley add a hint of freshness and brightness to the dish, while the pasta itself provides a satisfying texture. Overall, garlic parmesan pasta is a tasty and satisfying dish that is sure to be enjoyed by pasta lovers.
Garlic Parmesan Pasta Recipe
- 3 Tablespoons butter, divided
- ½ cup Parmesan cheese, finely grated
- 1 cup milk
- 8 oz. angel hair pasta
- 4 cloves fresh garlic, minced
- Fresh Parsley, to garnish
- 2 cups chicken broth
Optional seasonings: ¼ tsp of each: onion powder, oregano, thyme, parsley, pepper.
1First, grate the Parmesan cheese and set it aside to come to room temperature.
2Next, melt 2 tablespoons of butter in a large skillet over medium heat. Add the minced garlic and cook for 1-2 minutes, stirring occasionally.
3Then, pour in the chicken broth and any desired seasoning mix. Slowly add the milk, stirring as you do so, and bring the mixture to a boil.
4Add the pasta noodles to the skillet, breaking them in half if necessary to fit them in the pan. Let the pasta simmer for 4-5 minutes, stirring occasionally to prevent sticking. Reduce the heat to low.
5Finally, add 1 tablespoon of butter to the pasta and toss to coat. Gradually sprinkle in the Parmesan cheese, stirring until the sauce is smooth and well-combined. The sauce may be thin at first, but it will thicken as the pasta absorbs more of the liquid. Sprinkle with fresh parsley and serve with garlic bread with cheese on the side.
Make sure the liquid is boiling when the pasta is added for the right consistency.
The video shows this being made with half and half. I tend to use milk now, as the sauce ends up thickening up just a tad more than I would like with half and half, but I have successfully made it with either one!
Purchase a block of high-quality Parmesan cheese. Always shred the cheese yourself, it will taste and melt much better. I use Belgioioso Parmesan cheese. Note that cheese that is very aged will not melt as well.
Turn off the heat before adding the cheese, if the base is too hot, the dairy will separate and you’ll have a grainy consistency instead of creamy.
Add the cheese gradually as opposed to all at once. Stir it continuously as it’s added.
Adding Chicken: If you’d like to add chicken to this, try my Angel Hair Pasta with Chicken! It’s like an amped up version of this recipe!
If you prefer to use regular spaghetti: Add an extra 1/2 cup of chicken broth, an extra 1/2 cup of milk, and up to 1/3 cup more cheese. You’ll need about 12-15 minutes of cooking time, refer to the package for guidance on how much time is needed to cook the pasta.
Serve this with:
Creamy Garlic Shrimp
Creamy Lemon Chicken
Minced clams 1 or 2 (6.5 oz.) cans. Add them when you add the chicken broth.
Grilled Chicken or Steak
Garlic Bread with Cheese