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 38
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...
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...
Took quite a bit of time for the sauce to thicken, but excellent flavor.
I added shrimp, lemon juice and the rind of a lemon… Always good choices in my mind! I think it was much more flavourful as a result.
My family’s current favorite dish I’ve made. I used the entire standard chicken broth box & added some cream cheese to make it a little more creamy. Also served with precooked small shrimp. I wo...