Description
This creamy Garlic Butter Pasta is a comforting one-pot meal ready in just 30 minutes. Featuring a blend of herbs, fresh garlic, and Parmesan cheese, cooked in a rich sauce of chicken broth, half and half, and butter, this pasta dish delivers robust flavor with minimal cleanup. Perfect for a quick weeknight dinner, it combines ease and elegance in every bite.
Ingredients
Seasonings
- ¾ teaspoon dried basil
- ¾ teaspoon dried oregano
- ¾ teaspoon dried parsley
- ¾ teaspoon mustard powder
- ¼ teaspoon dried thyme
- ¼ teaspoon onion powder
- ¼ teaspoon pepper
Butter and Aromatics
- 4 tablespoons butter, divided
- 4 cloves fresh garlic, minced
Liquids and Broth
- 2 ¾ cups chicken broth
- ¾ cup half and half
- 1 teaspoon soy sauce
- ½ chicken bouillon cube
Other
- ¾ cup freshly grated Parmesan cheese
- 2 tablespoons fresh lemon juice
- ½ lb. shellbow pasta
Instructions
- Prepare Seasonings and Ingredients: Combine all the dried herbs and spices (basil, oregano, parsley, mustard powder, thyme, onion powder, pepper) in a small bowl and set aside. Measure out the butter, garlic, chicken broth, half and half, soy sauce, bouillon cube, Parmesan cheese, lemon juice, and pasta to have everything ready, as the cooking process moves quickly.
- Sauté Garlic and Seasonings: In a soup pot over medium heat, melt 3 tablespoons of butter. Add the minced garlic and the reserved seasoning mix. Stir continuously until the butter begins to foam and the garlic becomes fragrant, ensuring not to burn the garlic.
- Add Liquids and Bouillon: Pour in the chicken broth, half and half, soy sauce, and stir in the half chicken bouillon cube until dissolved, combining the flavors and creating the base for the sauce.
- Cook the Pasta: Bring the liquid mixture to a boil, then add the shellbow pasta. Continue boiling gently uncovered, stirring occasionally with a silicone spatula to prevent the pasta from sticking to the bottom. Cook according to the pasta package instructions, tasting to ensure it is al dente.
- Incorporate Cheese and Lemon: Lower the heat to a simmer and gradually stir in the freshly grated Parmesan cheese until melted and a creamy sauce forms. Remove the pot from heat and stir in the fresh lemon juice to add a bright contrast to the rich sauce.
- Finish with Butter: Add the remaining 1 tablespoon of butter and cover the pot to allow it to melt. Once melted, gently stir the butter into the pasta to enhance the silkiness of the sauce, then serve immediately for best flavor and texture.
Notes
- Using freshly grated Parmesan is key for a smooth, creamy sauce.
- Shellbow pasta works well, but other small pasta shapes like rotini or penne can be substituted.
- Stirring the pasta often while cooking prevents sticking and promotes even cooking.
- Adjust seasoning to taste, especially salt, as the bouillon and soy sauce add saltiness.
- For a vegetarian option, substitute chicken broth with vegetable broth and omit the bouillon cube or use vegetable bouillon.
