Ingredients
Scale
- 12 oz dried pasta (Penne, Rotini, or Bowtie work best)
- 2 cups low-sodium chicken or vegetable broth
- 1 cup heavy cream
- 3 cloves garlic, minced
- 1 tablespoon unsalted butter
- 1/2 cup freshly grated Parmesan cheese
- 1/2 teaspoon salt (plus more to taste)
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- Fresh parsley or basil for garnish
Instructions
- Step 1: Preparation Begin by mincing your garlic cloves finely. Measure out your chicken broth, heavy cream, and pasta so they are ready to go. Grate your Parmesan cheese fresh from the block if possible, as it melts much smoother than the pre-shredded variety found in bags. Having everything measured and ready ensures the 20-minute timeline stays on track.
- Step 2: Cooking Place a large skillet or Dutch oven over medium heat. Melt the butter and add the minced garlic, sautéing for about 1 minute until fragrant but not browned. Pour in the chicken broth, heavy cream, and the dry pasta. Stir well to ensure the pasta is mostly submerged. Bring the mixture to a gentle boil, then reduce the heat to a simmer. Cover the pot and cook for 10 to 12 minutes, stirring occasionally to prevent the pasta from sticking to the bottom. The liquid will reduce and thicken into a rich sauce as the pasta reaches al dente perfection.
- Step 3: Plating Once the pasta is tender and the sauce has thickened, remove the pot from the heat. Stir in the grated Parmesan cheese, salt, pepper, and red pepper flakes. The cheese will melt into the sauce, making it incredibly creamy. Let the dish sit for 2 minutes; the sauce will continue to thicken as it cools slightly. Spoon the pasta into bowls, garnish with fresh herbs, and serve immediately while hot and gooey.
- Cook Time: 20 minutes