This beaut of a dish comes from Just A Pinch and is honest to God a life saving “One Pot Wonder”. I basically had no plan what-so-ever for dinner and it was just one of those weeks where I was a tad burnt out so I planned on winging it. Thankfully I was browsing my Pinterest Machine and saw the recipe for Creamy Parmesan & Garlic Pasta and all my problems were immediately solved! To check out the original recipe click here. And for my run down making this little gem, keep on scrolling down!
Ingredients
1/2 Lb Spaghetti, Angel Hair, or Fettuccine, etc.
2 Tsp Extra Virgin Olive Oil (such as Terra Delyssa)
2 Tbsp Butter
4 Garlic Cloves; minced
1/4 Tsp Salt
1/2 Tsp Ground Black Pepper
1 Cup Fresh Grated Parmesan Cheese
3 Cups Chicken Stock
3/4 Cups Heavy Cream
2 Tbsp Fresh Parsley; chopped
Prep all your ingredients for smooth sailing throughout this recipe!
Melt butter and olive oil over medium heat.
Toss in the minced garlic.
Allow to cook for 1-2 minutes.
Stir in chicken stock, raise the heat to high and bring it to a full boil.
TADA
Stir in the pasta and reduce heat to medium-high, cooking until aldente (or according to however long the boxes instructions say to, typically 7-8 minutes).
Stir occasionally throughout the cooking process to prevent the pasta to clump and stick together.
Looking & smelling good!
Chop up your parsley if you haven’t already….
Most if not all of the cooking liquid in the pot should be absorbed by now!
Reduce the stove to medium heat and toss pasta with parmesan cheese in the same pot until melted and combined well… Turn off the heat.
Stir in the cream, parsley, salt & pepper.
Toss well to evenly distribute all the deliciousness evenly.
Just look at that majestical one pot wonder! I wasn’t kidding!
I served mine topped with additional parsley sprinkled on top. This is a great recipe to add chicken, shrimp, broccoli, etc. to so feel free to add in whatever your little foodie hearts desire!
Also if you tried this recipe, please sound off in the comments below and tell me what you think! I also want to know what you added in or changed around, dont be shy now!
Bon Appetit!
