Ingredients:

  • 1 pound (454g) Pasta (spaghetti, fettuccine, or linguine)
  • 4 cups (950ml) Chicken Broth
  • 2 cups (475ml) Water
  • 4 tablespoons (57g) Unsalted Butter
  • 6 cloves Garlic, minced
  • 1 cup (240ml) Heavy Cream
  • 1/2 cup (50g) Grated Parmesan Cheese
  • 1/4 teaspoon Red Pepper Flakes (optional)
  • Salt and freshly ground Black Pepper, to taste
  • 2 tablespoons fresh Parsley, chopped

Instructions:

  1. In the pot, combine pasta, chicken broth, water, butter, minced garlic, red pepper flakes (if using), salt, and pepper.
  2. Bring the mixture to a boil over high heat.
  3. Reduce heat to medium, cover the pot, and cook, stirring occasionally, until the pasta is cooked al dente and most of the liquid has been absorbed. This usually takes about 12-15 minutes.
  4. Remove the pot from the heat. Stir in the heavy cream and Parmesan cheese until the sauce is smooth and creamy.
  5. Taste and adjust seasoning with salt and pepper as needed.
  6. Garnish with fresh parsley and additional Parmesan cheese. Serve immediately.