Description
This creamy garlic pasta is a quick and indulgent dish featuring penne pasta tossed in a rich sauce made from butter, garlic, chicken broth, heavy cream, and freshly grated Parmesan cheese. Ready in just 15 minutes, it’s perfect for a comforting weeknight meal for two.
Ingredients
Scale
Pasta
- 8 ounces uncooked penne pasta (~2 cups)
Sauce
- 1 tablespoon butter
- 4 cloves garlic, minced
- 3/4 cup chicken broth
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- Black pepper, to taste
Instructions
- Cook the pasta: In a medium pot, bring salted water to a boil and cook the penne pasta according to package directions until al dente. Drain well and set aside.
- Sauté the garlic: In a large skillet, melt the butter over medium heat. Add the minced garlic and cook for about 1 minute, stirring frequently, until fragrant but not browned.
- Make the sauce: Pour in the chicken broth and heavy cream, then bring the mixture to a gentle boil. Let it simmer for 7-9 minutes until the liquid reduces by about 60%, thickening the sauce.
- Add the cheese and combine: Remove the skillet from heat and stir in the freshly grated Parmesan cheese until it melts smoothly. Add the cooked pasta and toss well to coat. If the sauce is still too runny, return to medium heat and cook briefly until it thickens to your liking.
- Season and serve: Season the creamy pasta generously with black pepper to taste. Serve immediately and enjoy your rich, garlic-infused pasta dish.
Notes
- You can substitute penne with another pasta shape like fettuccine or rigatoni if preferred.
- For a vegetarian version, replace chicken broth with vegetable broth.
- Use freshly grated Parmesan cheese for best melting and flavor results.
- Adjust garlic quantity depending on your taste preference.
- Leftover pasta sauce can be refrigerated for up to 2 days; reheat gently to avoid curdling.
