Ingredients:

  • 2 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 2 cups chicken broth (low sodium)
  • 1 cup whole milk
  • 8 oz fettuccine or linguine
  • 1/2 cup freshly grated Parmesan cheese
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Melt the butter over medium heat. Note: Don't let it brown too much or the sauce will taste nutty rather than buttery.
  2. Add the minced garlic and sauté for about 1–2 minutes until fragrant and translucent.
  3. Pour in the chicken broth and whole milk, stirring to combine.
  4. Increase heat to bring the liquid to a gentle boil, then stir in the pasta.
  5. Reduce heat to a simmer and cook, stirring occasionally to prevent sticking.
  6. Continue simmering until the liquid has reduced by about 70% and the noodles are tender but still al dente. This usually takes about 10-12 minutes.
  7. Remove the pan from the heat. Note: This is the most important step to prevent the cheese from clumping.
  8. Stir in the Parmesan cheese, salt, and black pepper.
  9. Gently toss the noodles until the cheese melts and the sauce becomes a glossy, thick coating.
  10. Garnish with chopped fresh parsley for a hit of brightness.