Garlic Parmesan Pasta is a light and creamy side dish or a super simple main dish. Plus it’s all made in one pot and ready in 20 minutes!
- 1 tablespoon olive oil
- 2 tablespoons minced garlic about 3-4 cloves
- 2 tablespoons butter
- 8 ounces uncooked linguine noodles
- 2 cups low-sodium chicken broth
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup warmed milk/cream (I use half nonfat milk and half heavy cream use any ratio of milk-cream and warm for 30 seconds in the microwave.
- 1/2 cup fresh shredded Parmesan cheese off the block
- 1 tablespoon fresh minced parsley, for garnish
1In a 12-inch skillet over medium-high, heat olive oil and add garlic. Stir and cook until garlic becomes fragrant and just starts to brown; about 1 minute. Add pasta, salt, pepper, butter, chicken stock and milk/cream. Stir and bring to a boil.
2Reduce heat to medium-low, cover and simmer for 20 minutes or until pasta is tender. OR cook and stir constantly for about 10 minutes for a quicker finish.
3Remove from heat, toss pasta, and gradually stir in Parmesan Cheese. *Pro-tip – I use a microplane and grate right over the pasta.
4Garnish with fresh minced parsley, if desired.
This recipe serves 4 people as a side dish and can easily be doubled to serve 4 people as a meal. The ingredients can be doubled, but you may only need to adjust the cooking time slightly.
Use any pasta you like, linguine, fettuccine, rotini. You may need to adjust the cooking time based on the pasta chosen.
If your sauce is too thick, add a few splashes of warm milk and toss. Add more as needed until desired consistency is reached.
For a thicker, creamier sauce, add a few ounces of full-fat, brick-style cream cheese.