A comforting, creamy garlic pasta dish with a savory garlic sauce enriched by butter, Parmesan, and heavy cream, perfect for a cozy dinner.

2 teaspoons olive oil

4 garlic cloves, minced

2 tablespoons butter

3 cups chicken broth, or more as needed

½ teaspoon ground black pepper

¼ teaspoon salt

½ pound spaghetti

1 cup grated Parmesan cheese

¾ cup heavy cream

1 ½ tablespoons dried parsley

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In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, or until the garlic becomes fragrant.
Add the butter to the skillet and allow it to melt into the garlic, stirring constantly to avoid burning.
Pour in the chicken broth, adding more if necessary to cover the pasta when cooking. Season with ground black pepper and salt. Bring the broth to a simmer and cook for 2-3 minutes.
Add the spaghetti to the skillet and cook, stirring occasionally, until the pasta is al dente and the broth has reduced to a creamy consistency. This should take about 10-12 minutes.
Once the pasta is cooked, reduce the heat to low and stir in the Parmesan cheese and heavy cream. Continue to stir until the cheese has fully melted and the sauce becomes smooth and creamy.
Sprinkle the dried parsley on top and give the pasta one final stir to mix everything evenly.
Serve hot and enjoy your delicious creamy garlic pasta!

Add grilled chicken, shrimp, for extra protein.

Use vegetable broth for a vegetarian version.

Add red pepper flakes for a spicy twist.

Substitute fresh parsley or basil for dried parsley for a fresh herb flavor.

Use plant-based butter and dairy-free cream for a vegan version.

Store leftovers in the fridge for up to 3 days. Reheat with a splash of broth or cream.

Freeze the sauce separately from the pasta if desired, but the texture may change when reheating.