Ingredients
½ cup Parmesan cheese, finely grated
3 Tablespoons butter, divided
4 cloves fresh garlic, minced
2 cups chicken broth
1 cup milk
8 oz. angel hair pasta
Fresh Parsley, to garnish
Optional seasonings: ¼ tsp of each: onion powder, oregano, thyme, parsley, pepper
Instructions
- Grate the Parmesan cheese and set it aside to reach room temperature.
- In a large skillet, melt 2 tablespoons of butter over medium heat.
- Add the minced garlic and cook for 1-2 minutes, stirring occasionally to prevent burning.
- Add the chicken broth to the skillet, followed by the optional seasonings. Slowly pour in the milk while stirring. Bring the mixture to a boil.
- Add the angel hair pasta. For a better fit, break the pasta in half or allow it to soften and twist it into the skillet using kitchen tongs.
- Let the pasta simmer for 4-5 minutes, stirring occasionally to avoid clumping. Reduce the heat to low.
- Add 1 tablespoon of butter and toss the pasta to coat.
- Gradually stir in the Parmesan cheese, continuing to mix until smooth and well-combined. The sauce will be thin at first but will thicken as it stands, and the pasta will continue to absorb it.
- Garnish with fresh parsley and serve immediately with garlic bread or roasted vegetables for the perfect meal.
Notes
- For a spicy twist, add a pinch of red pepper flakes to the sauce.
- For extra protein, add grilled chicken, shrimp.
- For a vegan option, swap the butter for olive oil and use vegan Parmesan cheese.
- This dish is best served fresh, but leftovers can be stored for 2-3 days in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 50mg
