Description
A rich and creamy garlic pasta made with penne, simmered in a savory butter, garlic, chicken broth, and cream sauce, finished with freshly grated Parmesan cheese for a comforting and delicious meal ready in just 15 minutes.
Ingredients
Scale
Pasta
- 8 ounces uncooked penne pasta (~2 cups)
Sauce
- 1 tablespoon butter
- 4 cloves garlic (minced)
- 3/4 cup chicken broth
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- Black pepper (to taste)
Instructions
- Cook the pasta: In a medium pot, boil water and cook the penne pasta according to the package directions until al dente. Drain well and set aside.
- Sauté garlic: In a large skillet, melt the butter over medium heat. Add the minced garlic and cook for about 1 minute until fragrant but not browned.
- Simmer sauce: Pour in the chicken broth and heavy cream, bringing the mixture to a gentle boil. Allow it to simmer and reduce for 7-9 minutes until the volume decreases by about 60%, thickening the sauce.
- Add cheese and combine: Remove the skillet from heat and stir in the freshly grated Parmesan cheese until fully melted and smooth. Add the cooked pasta to the skillet and toss gently until well coated. If the sauce appears too runny, return to medium heat briefly to thicken it further while stirring.
- Season and serve: Season the pasta generously with black pepper to taste. Serve immediately and enjoy the creamy garlic goodness.
Notes
- For a vegetarian option, substitute chicken broth with vegetable broth.
- You can add cooked chicken or sautéed mushrooms for extra protein and flavor.
- Use freshly grated Parmesan for the best melting and flavor experience.
- If sauce thickens too much, add a splash of pasta water to loosen it up.
- Adjust black pepper according to your spice preference.
