Ingredients:

  • 2 tbsp unsalted butter
  • 5 cloves garlic, minced
  • 12 oz linguine or spaghetti
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp chopped fresh parsley

Instructions:

  1. Melt the butter in a deep skillet or Dutch oven over medium heat. Add the minced garlic and sauté for 1–2 minutes until fragrant and translucent.
  2. Pour in the chicken broth, heavy cream, salt, and pepper. Increase heat to medium-high and bring to a gentle simmer.
  3. Add the pasta to the simmering liquid. Stir frequently to prevent the noodles from clumping and cook until al dente, typically 8-11 minutes.
  4. Remove the pan from heat. Stir in the grated Parmesan cheese and fresh parsley until the sauce is thick and velvety.