Description
This creamy garlic pasta recipe is a quick and delicious meal perfect for busy weeknights. It features al dente linguine tossed in a rich, velvety sauce made from butter, garlic, chicken broth, heavy cream, and freshly grated parmesan cheese. A hint of fresh parsley adds a bright finish, making this pasta comforting yet elegant.
Ingredients
Pasta
- 8 ounces uncooked linguine pasta
Sauce
- 1 tablespoon butter
- 1 teaspoon flour
- 2-3 cloves garlic, minced
- 1/4 cup chicken broth
- 1 cup heavy whipping cream
- 1/3 cup freshly grated parmesan cheese
- Salt and pepper, to taste
- Chopped fresh parsley (optional, to taste)
Instructions
- Cook Pasta: Boil a large pot of salted water and cook the linguine pasta until al dente according to the package instructions. Drain and set aside.
- Make Roux: While the pasta is nearing completion, melt the butter in a skillet over medium-high heat. Stir in the flour and cook the roux for about 2 minutes, stirring frequently to avoid burning and to cook off the raw flour taste.
- Add Garlic and Broth: Stir in the minced garlic and chicken broth, allowing the mixture to simmer for about one minute to blend flavors and begin to reduce.
- Add Cream and Thicken: Whisk in the heavy cream and continue to cook the sauce for several minutes, stirring occasionally, until it thickens to your desired consistency.
- Finish Sauce: Stir in the freshly grated parmesan cheese and season the sauce with salt and pepper to taste.
- Toss Pasta and Serve: Drain the cooked pasta and toss it with the creamy garlic sauce until well coated. If the sauce is too thick, add a splash of pasta cooking water to loosen it. Serve immediately, garnished with chopped fresh parsley and extra parmesan if desired.
Notes
- Use freshly grated parmesan cheese for best flavor and texture.
- Reserve some pasta cooking water to adjust sauce consistency if needed.
- You can substitute chicken broth with vegetable broth to make it vegetarian.
- For a lighter option, use half-and-half instead of heavy cream but sauce will be less rich.
- Be careful not to overcook the garlic in the sauce to avoid bitterness.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
