Ingredients
Equipment
Method
- In a large skillet, melt the butter over medium-high heat. Once melted, sauté the minced garlic until fragrant, about 1-2 minutes.
- Pour in the chicken broth and milk, then add the fettuccine. Break the pasta in half if needed to fit into the skillet.
- Season with salt and pepper, bring the mixture to a boil, and reduce the heat to a simmer. Stir occasionally to prevent sticking.
- Cook until the pasta is tender and the liquid has reduced into a creamy sauce, about 18-20 minutes.
- Stir in the parmesan cheese until smooth. If the sauce thickens too much, add a splash of milk to loosen it.
- Serve immediately, garnished with chopped parsley for freshness.
Notes
Don’t skimp on stirring! This keeps the pasta from sticking and ensures an even cook. Preheat the skillet before adding butter—it helps prevent garlic from burning. Store leftovers in an airtight container. A splash of milk during reheating will bring the creaminess back. Want protein? Toss in cooked chicken, shrimp, or even crispy bacon just before serving. For a veggie boost, add frozen peas or spinach during the last 5 minutes of cooking.