garlic parm noodles

INGREDIENTS IN ONE POT GARLIC PARMESAN PASTA

Chicken broth. I like to use chicken broth over chicken stock here for a more mild flavor. Try to buy low-sodium chicken broth so you can control the amount of salt in the garlic parmesan pasta.

Milk. Any kind of milk will do. I used 2% milk, but whole milk or skim will also work.

Pasta. For this particular garlic parmesan pasta, I’d highly recommend using angel hair pasta. It cooks quickly and, as written, soaks up the perfect amount of chicken broth and milk to achieve a perfectly creamy consistency.

Garlic. Two medium cloves of garlic, grated. I like to grate the garlic so it’s evenly dispersed in the garlic parmesan pasta. Also, because the cook time is short, grating the garlic helps to cook out the raw garlic flavor.

Parmesan cheese. I don’t want this garlic parmesan pasta to taste like an Alfredo sauce, so a little bit of parmesan goes a long way. All I want is just a HINT of cheese and a salty, nutty bite.

Butter. All you need is just a touch of butter, one tablespoon. It gives the garlic parmesan pasta a velvety, creamy finish I adore. You can use salted or unsalted butter.

HOW TO MAKE ONE POT GARLIC PARMESAN PASTA

subheading: Ok guys, this does not get any simpler. Here’s what you have to do:

Cook the noodles. Add the chicken broth, milk, and salt to a medium saucepan. Bring it up to a boil. Break the angel hair in half and add it to the boiling liquid. Use tongs to evenly disperse the noodles in the broth and milk. Boil for one minute. Reduce the heat to a simmer.

Simmer the noodles until aldente, about 7 to 8 minutes. Use the tongs to make sure the noodles aren’t sticking together and give it a stir. You want to do this every 2 minutes or so.

Add the rest of the ingredients. Once the noodles are aldente and most of the liquid as been soaked up by the noodles, add the parmesan cheese, butter, and parsley. Use the tongs to combine. If needed, add a little bit more chicken stock to loosen up the sauce. Season with salt and pepper.

It’s that easy. And I can’t echo this enough, it’s SO delicious. So simple, but just so addictiv

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