Ingredients
Scale
- 12 oz dried pasta (Penne, Rotini, or Bowtie work best)
- 4 cloves garlic, minced
- 2 tablespoons unsalted butter
- 2 cups chicken or vegetable broth
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- 1/2 teaspoon salt (plus more to taste)
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried oregano
- Fresh parsley for garnish
Instructions
- Sauté the Garlic: Place a large pot or deep skillet over medium heat. Add the butter and let it melt until it starts to bubble slightly. Toss in the minced garlic and sauté for about 1 minute. You want the garlic to become fragrant and translucent, but be careful not to let it brown or burn, as burnt garlic turns bitter.
- Simmer the Pasta: Pour the chicken broth, heavy cream, salt, pepper, and oregano into the pot. Stir to combine the liquids with the garlic butter. Add the dry pasta directly into the liquid. Bring the mixture to a gentle boil, then reduce the heat to medium-low. Cover the pot and let it simmer for 10 to 12 minutes, stirring occasionally to prevent the pasta from sticking to the bottom. The pasta is ready when it is al dente and most of the liquid has been absorbed into a thick sauce.
- Add Cheese and Finish: Remove the pot from the heat. Stir in the freshly grated Parmesan cheese until it melts completely into the sauce. If the sauce looks too thick, you can add a splash of milk or broth to loosen it up. Taste and add extra salt or pepper if needed. Garnish with fresh parsley and serve immediately while it is hot and creamy.
- Cook Time: 20 minutes