Ingredients

The following ingredients have 2 Servings
  • 2 cups milk
  • 1 1/2 cups low-sodium chicken broth ((or vegetable broth))
  • 3 tbsp butter
  • 1 clove garlic (minced (or 2 smaller cloves))
  • 8 ounces fettuccine ((or pasta of your choice))
  • 1/2 cup heavy cream
  • 3/4 cup Parmesan cheese (freshly grated, plus more for garnish)
  • Salt & pepper (to taste)
  • Fresh parsley (finely chopped, for garnish)

Instruction

  • Grab a deep sided skillet that's large enough to fit the fettuccine.
  • Place the skillet on the stove over medium-high heat. Add milk, chicken broth, butter, and garlic. Bring to simmer and stir until the butter is melted. Then add the pasta.
  • Move the pasta around every 30 seconds or so until it is softened so it doesn't stick. This should take around 3 minutes. Once the pasta is softened, reduce the heat to medium and stir every couple of minutes.
  • After another 6 minutes or so, the pasta should be almost cooked but there should still be liquid covering the base of the skillet. Add in the cream and parmesan and mix.
  • Simmer, stirring occasionally, for about 2 minutes, until the sauce is thickened and the pasta is cooked. *If you cook it too long and the sauce goes gluggy, add a splash of hot tap water, it will go back to being silky with a few tosses.
  • Check the seasoning and add salt and pepper to taste. Serve immediately, garnished with freshly grated parmesan and parsley!