Monday, October 29, 2012

Creamy Garlic Pasta

This is one of those recipe that almost everyone has pinned on Pinterest.  Every time I'm on the site, I see a new pin for Creamy Garlic Pasta.  Well, there is a reason that everyone and their mother's dog has pinned this recipe.  Because it's fantastic!

Since I'm a sucker for garlic, this makes regular appearances at meal times.  It is super easy to put together and is great if I'm making a last minute kind of meal.  The fact that the kiddos love it is great too!

Creamy Garlic Pasta
Serves 4-6

2 tsp olive oil
4 cloves garlic, minced
2 tbsp butter
¼  tsp salt
½ tsp pepper
3 cups chicken stock
½ lb spaghetti or angel hair pasta
1 cup grated Parmesan cheese
¾ cup half and half (You could use heavy cream to make it really creamy, but I wanted to save a few calories)
2 tbsp chopped fresh parsley

In a pot, bring the olive oil to medium-low heat. Add the garlic and stir, allowing it to cook for 1-2 minutes. Mix in the butter until melted. Add the salt, pepper and chicken stock. Raise the heat to high and let it come to a boil. 

Once it is at a rolling boil, add the pasta and cook for as long as the box’s directions indicate. Reduce the stove to medium heat and mix in the Parmesan until completely melted. Turn off the heat and stir in the cream and parsley. Serve immediately.

Source:  The Cheese Pusher via Pinterest


  1. after the pasta has cooked, do you drain the chicken stock or keep it in and mix withthe cream? Thank you

    1. The chicken stock will be mostly absorbed by the pasta so just keep what is left and add in the cream.



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