Creamy Garlic Parmesan Fettuccine
A quick, silky garlic Parmesan sauce tossed with fettuccine for an easy weeknight pasta.
Equipment
- Large Pot
- Skillet
- Colander
- Measuring cups and spoons
- Wooden spoon or tongs
Ingredients
- 12 oz fettuccine (350 g)
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 4 cloves garlic minced
- 1 cup chicken broth
- 1/3 cup heavy whipping cream
- 1/4 teaspoon salt or to taste
- 3 dashes ground black pepper
- 1 teaspoon parsley chopped
- 1/4 cup shredded Parmesan cheese
- lemon wedges for serving and squeezing over pasta
Instructions
- Bring a large pot of salted water to a boil and cook the fettuccine according to package directions until al dente; drain and set aside.
- Heat a skillet over medium heat and add the olive oil and butter until the butter melts.
- Add the minced garlic and sauté 30–60 seconds until fragrant and just beginning to turn golden—do not burn.
- Pour in the chicken broth and heavy cream, stir to combine, then season with salt and black pepper; bring to a gentle simmer.
- Reduce heat and simmer a few minutes to slightly thicken the sauce.
- Add the drained fettuccine to the skillet and toss until evenly coated in the sauce.
- Stir in the Parmesan and chopped parsley until the cheese melts and the sauce is creamy.
- Serve immediately with lemon wedges to squeeze over the pasta as desired.
Notes
- Use freshly grated Parmesan for best flavor.
- Reserve some pasta water to loosen the sauce if needed.
- Adjust salt to taste, especially if your Parmesan is salty.