I made these the other night and they were so easy and full of flavor you have got to try them out. We are a meat and potato family for the most part. But some times I want something a little different than potatoes or even rice. I rarely ever make pasta for the “starch” part of dinner but we had already had rice and potatoes recently and I wanted something to go with my chicken thighs I was about to make.
These noodles fit the bill perfectly and everyone loved them. They came together in about 15 minutes. There was a ton of flavor between the garlic and the freshly grated Parmigiano Reggiano cheese how could it not. I highly recommend that you buy good parmesan cheese and grate it yourself. There is a noticeable difference and I want your noodles to come out as good as mine were.
Because I used thin spaghetti the noodles were cooked in the sauce you are going to make, which not only saves time it helps on the other end since you only have to clean one pan. Plus cooking the noodles in the chicken broth adds flavor to the noodles. It is a total win win.
one pot parmesan garlic noodles
- 2 tablespoons extra virgin olive oil
- 3 tablespoons butter
- 6 cloves fresh garlic minced
- 3 cups chicken broth
- 1/2 box thin spaghetti or angel hair
- 1 cup freshly grated Parmigiano-Reggiano cheese
- 3/4 cup half and half or whole milk
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 tablespoon freshly chopped parsley optional
- In a large saucepan, heat the olive oil and butter over medium heat. Add the garlic and stir for 1 minute. Do not let it burn. Season with salt and pepper. Add the chicken stock. Turn the heat up to high and let it come to a boil.
- Add the pasta and cook according to directions. Remove the saucepan from the heat and add the parmesan cheese and stir until completely melted. Add the half and half and top with parsley if you are using it.
- Adjust the 1/2 and 1/2 if necessary. Let stand for 5 minutes to continue thickening, Serve immediately