Ingredients:
2 tablespoons unsalted butter
4 cloves garlic, minced
2 cups chicken broth
1 cup milk (plus more as needed)
8 ounces uncooked fettuccine
Kosher salt and freshly ground black pepper, to taste
¼ cup freshly grated Parmesan
2 tablespoons chopped fresh parsley leaves
Instructions:
Melt butter in a large skillet over medium-high heat. Add garlic and cook 1–2 minutes until fragrant.
Stir in chicken broth, milk, and uncooked fettuccine. Season with salt and pepper.
Bring to a boil, then reduce heat and simmer 18–20 minutes, stirring occasionally, until pasta is cooked and liquid has thickened.
Stir in Parmesan until creamy. Add extra milk if needed to loosen.
Serve hot, garnished with fresh parsley.
Yield: 4 servings | Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
