I love a good creamy pasta. I make this as a side to go with Parmesan Crusted Pork Chops, along with some grilled veggies, or I double and add grilled chicken and broccoli and call it a main course. Here, it’s just grilled chicken. And it’s delicious. When I’m making a new recipe, I sometimes halve it in case it doesn’t work out, or we don’t like it. DON’T DO THIS. When I served this, the one criticism that I got was “why didn’t you make MORE?”
So, what do the kids think of Garlic Parmesan Pasta?
Want more pasta? Of course you do!
Garlic Parmesan Pasta
A super tasty side, or with a protein (and some veggies) a yummy main dish. This creamy garlic parmesan pasta takes next to no time, and scales new heights of delicious!
- 1 Tbs olive oil
- 4 cloves garlic (minced)
- 2 cups chicken stock (recipe linked)
- 1 cup milk (more as needed)
- 1 Tbs butter
- 8 oz uncooked pasta (any shape)
- salt and pepper to taste
- 1/4 cup parmesan cheese (shredded)
- 2 Tbs fresh parsley, chopped (or 1 tsp dried)
Heat olive oil in a large pan (I use a dutch oven) over medium high heat. Add garlic and cook, stirring frequently, until fragrant, about 1-2 minutes.
Add the chicken stock, milk, butter and fettuccine; season with salt and pepper.
Bring to a boil; reduce heat and simmer, stirring occasionally, until pasta is cooked through, about 15-20 minutes.
Remove from heat, stir in Parmesan. Add more milk if it's too thick.
If using dried parsley, add it and mix well. If using fresh parsley, add it right before serving.