Description
Easy Garlic Parmesan Pasta is a family favorite 20 minute dinner recipe! Pasta noodles covered in a creamy garlic parmesan white sauce.
Ingredients
Scale
- 1 box (16 oz) large tube-shaped pasta (rigatoni, penne, ziti)
- 3 tablespoons butter
- 4 cloves garlic
- 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
Instructions
- Step: Cook pasta according to package directions. Salt the water so you don’t have bland pasta. I add about 1 teaspoon salt into the boiling water with the pasta.
- Step: In a sauce pan, over medium heat, melt the butter. Add the garlic and cook and stir for 30 seconds. Add the flour and stir with a whisk for 30 seconds. It will be a thick paste. That’s ok.
- Step: While whisking, slowly add in the chicken broth, milk, salt, and pepper. Stir and cook for several minutes until mixture has thickened. Careful not to let this boil and burn. Lower the heat if needed. You don’t have to stir constantly, but you should stir very often.
- Step: Once sauce is thickened, take off the heat and add in the dried parsley and shredded parmesan cheese. Let melt and then stir together to combine.
- Step: Drain the pasta but DO NOT rinse it. Add the creamy sauce to the cooked pasta and stir together. Serve!
Notes
For the creamiest sauce, shred your own parmesan cheese from a wedge rather than using pre-shredded cheese. Whole milk is recommended for better taste and faster thickening, though any milk can be used.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stove-top
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 472 kcal
- Sugar: 4 g
- Sodium: 822 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 63 g
- Fiber: 3 g
- Protein: 21 g
- Cholesterol: 36 mg