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Garlic Parmesan Pasta: Easy Recipe for Tantalizing Nights

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This garlic parmesan pasta is a creamy garlic parmesan pasta and an easy garlic pasta recipe perfect for quick dinners. Enjoy a one pot garlic parmesan pasta that delivers rich flavor and comfort in every bite.

Ingredients

Scale
  • 1 box (16 oz) large tube-shaped pasta (rigatoni penne ziti)
  • 3 tablespoons butter
  • 4 cloves garlic (minced/press chopped from a jar or garlic paste)
  • 3 tablespoons all-purpose flour
  • 1 cup reduced-sodium chicken broth
  • 1 cup whole milk
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 2 teaspoons dried parsley
  • 1½ cup shredded parmesan cheese grated from a wedge

Instructions

  1. Prepare the pasta following the package instructions, adding about 1 teaspoon salt to the boiling water for flavor.
  2. Melt the butter in a medium saucepan over medium heat, then add the garlic and sauté for about 30 seconds while stirring.
  3. Whisk in the flour and continue stirring for 30 seconds to form a thick paste.
  4. Gradually pour in the chicken broth and milk while whisking constantly, then add salt and pepper.
  5. Cook the sauce, stirring frequently, until it thickens but do not let it boil to avoid burning; adjust heat as necessary.
  6. Remove the sauce from heat, stir in the dried parsley and parmesan cheese, allowing the cheese to melt completely.
  7. Drain the cooked pasta without rinsing it and combine it with the creamy sauce by stirring well. Serve immediately.

Notes

  • TIP BEFORE YOU START : It helps a lot to have everything ready to go before you start making the sauce
  • It does go pretty quickly
  • Measure out the flour spices and combine the liquid together into a 2 cup glass measuring cup and have the parmesan cheese already shredded
  • That way everything is ready to go
  • PARMESAN CHEESE : I don’t really ever measure the parmesan cheese
  • It’s ok if you add slightly less than 1 1/2 cups (like closer to 1 cup)
  • I like the higher amount but anywhere from 1 cup plus is ok
  • For best results and the creamiest sauce, shred your own parmesan cheese
  • Using the pre-shredded parmesan cheese results in a grainy sauce
  • MILK : I have made this recipe with all kinds of milk (from skim milk up to half & half milk) any milk can be used but just know that the higher the fat percentage than the faster the sauce will thicken
  • I prefer the whole milk for taste thickness and speed of thickening which is why it calls for that in the recipe
  • (I got this recipe years ago from a friend who found it on Pinterest via www
  • lilluna
  • com)

Nutrition

Find it online: https://www.amgroyal.com/garlic-parmesan-pasta-easy-recipe/