Description
This creamy garlic pasta is a quick and delicious dinner option featuring linguine tossed in a rich, velvety sauce made from butter, garlic, chicken broth, heavy cream, and parmesan cheese. Ready in just 15 minutes, it’s perfect for a comforting meal that feels indulgent yet simple.
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 and to taste
Instructions
- Cook the pasta: Boil a large pot of salted water and cook the linguine pasta until al dente according to the package instructions, then set aside after draining.
- Make the roux: In a skillet over medium-high heat, melt the butter. Stir in the flour and cook the roux for about 2 minutes, stirring frequently to avoid burning and to develop a light nutty flavor.
- Add garlic and broth: Stir in the minced garlic and chicken broth, letting the mixture simmer gently for about one minute to meld flavors and slightly reduce.
- Add cream and thicken sauce: Whisk the heavy whipping cream into the skillet and let the sauce cook for several minutes, stirring occasionally until it thickens to your preferred consistency.
- Finish sauce: Stir in the freshly grated parmesan cheese, then season the sauce with salt and pepper to taste.
- Toss pasta with sauce: Drain the cooked pasta and immediately toss it with the creamy garlic sauce until evenly coated. Add a splash of pasta water if the sauce needs thinning.
- Serve: Plate the pasta and garnish with chopped fresh parsley and extra parmesan cheese if desired. Serve immediately for best flavor and texture.
Notes
- For a vegetarian option, substitute chicken broth with vegetable broth.
- You can use any pasta shape you like; fettuccine or spaghetti work well too.
- Adding pasta water helps the sauce adhere better and creates a silkier texture.
- Be careful not to overcook the pasta; al dente texture complements the creamy sauce best.
- Use freshly grated parmesan for optimal flavor and smooth melting.
- If sauce thickens too much, thin it with a little more broth or cream.
