INGREDIENTS
- 6 oz Parmesan cheese, finely shredded
- 3 Tablespoons butter, divided
- 4 cloves fresh garlic, minced
- 1/2 tsp dry Italian seasoning
- 2 cups chicken broth
- 1 cup heavy cream
- 8 oz. spaghetti
- Fresh Parsley, to garnish
NOTES
- Add grilled chicken or seasoned, sauteed shrimp to this dish to switch it up.
- Don’t skip the fresh herbs!
- You can substitute basil for parsley if you choose
- Do not use a jar or bagged, processed parmesan. It won’t work. Get a block of fresh parmesan.
INSTRUCTIONS
- Measure out heavy cream and set aside. You don’t want to go straight from fridge to hot pan.
- Grate the Parmesan cheese and set it aside to allow it to get to room temperature.
- Melt 2 tablespoons of butter over medium heat in a large skillet.
- Add the minced garlic and cook for 1 minute, stirring occasionally.
- Add the chicken broth and Italian seasoning. Slowly add the cream, stirring as you do so. Bring to a boil.
- Add the pasta noodles.
- Let the pasta simmer for 4-5 minutes, stirring occasionally to ensure the noodles don’t stick together. Reduce heat to low.
- Add 1 tablespoon of butter to the warm pasta and toss to coat.
- Gradually sprinkle in the Parmesan cheese, reserving a bit for serving.
- Stir for a few minutes until smooth and well-combined. Note: The sauce will be thin at first but will thicken nicely upon standing. The pasta will continue to absorb more of the sauce as well.
- Sprinkle with fresh parsley and serve.
Don’t forget the garlic bread!