Ingredients30 m servings 543
- Heat olive in a medium pan over medium heat. Add garlic and stir until fragrant, 1 to 2 minutes. Add butter and stir constantly until melted. Pour in chicken broth; add pepper and salt. Bring to a boil. Add spaghetti and cook, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Add more chicken broth if pasta starts to stick to the pan.
- Stir Parmesan cheese, cream, and parsley into the pasta and mix thoroughly. Serve immediately.
Per Serving: 543 calories; 31.7 46.8 17.3 99 1388 Full nutrition
ReviewsRead all reviews 45
AWESOME! No changes! Going to try with chicken.
The sauce is not smooth but thick and pasty. Will not be making it again-much better recipes available.
This was awesomely tasty! We barely had any leftovers. I broke the pasta in half, so it would fit in my skillet better. I ended up using the entire standard size carton of chicken broth, and pro...
The taste is sublime, but very very rich. I added king prawns to finish and a salad on the side, which was delicious together with the pasta! next time I will drain the remaining stock from the ...
Used a full package of angel hair pasta split in half, 4 cups of broth and all other ingredients increased by about a third. The angel hair pasta took slightly less time to cook. Loved it. Will ...
Delicious recipe! I used all four cups of chicken broth while preparing the recipe , and I added capers and grilled chicken on top before serving.
This turned out well. I used 2% instead of cream and it worked. I will add more garlic next time.
This turned out great!! I added a bit more cheese ,basil, and grilled some salmon on the side for a quick Sunday dinner. My family luved it!!
KEEPER! Easy but tasty and elegant enough for company. Kids were fighting over the leftovers. I added scallops that I seared in the butter garlic and then took out of the pan. Added them bac...