Ingredients:

  • 4 tbsp unsalted butter
  • 6 cloves garlic, minced
  • 1/2 tsp red pepper flakes
  • 1 lb dry linguine
  • 3 cups low-sodium chicken broth
  • 1.5 cups heavy cream
  • 1 tsp kosher salt
  • 1/2 tsp freshly cracked black pepper
  • 1 cup freshly grated parmesan cheese
  • 2 tbsp fresh parsley, chopped
  • 1 tsp lemon zest

Instructions:

  1. Place a large skillet or Dutch oven over medium heat. Add the butter and melt until foaming. Add minced garlic and red pepper flakes, sautéing for 60-90 seconds until fragrant and pale golden.
  2. Pour in the chicken broth, heavy cream, salt, and black pepper. Increase heat to medium-high to bring to a gentle simmer.
  3. Add the dry linguine, using tongs to press the noodles into the liquid as they soften. Reduce heat to medium-low.
  4. Cook for 12-15 minutes, stirring frequently to prevent sticking, until the pasta is al dente and the liquid has reduced into a thick, bubbling sauce.
  5. Remove from heat. Fold in the grated parmesan cheese, fresh parsley, and lemon zest until the cheese is melted and the sauce is glossy.