About this recipe

A rich, velvety pasta dish loaded with roasted garlic flavor and wrapped in a luscious Parmesan cream sauce. Ready in under 30 minutes, this weeknight staple is comforting, crowd-pleasing, and endlessly satisfying.

Instructions

1. 1

   Bring a large pot of generously salted water to a boil. Cook the fettuccine noodles according to package directions until al dente. Before draining, reserve about ½ cup of the starchy pasta water. Drain the fettuccine noodles and set aside.

2. 2

   While the fettuccine noodles cooks, melt the unsalted butter in a large skillet over ^[medium heat]. Add the garlic minced and sauté for 1–2 minutes, stirring frequently, until fragrant and just golden — do not let it brown.

3. 3

   Pour in the chicken broth and bring to a gentle simmer, scraping up any bits from the bottom of the pan. Add the heavy cream and Italian seasoning (if using), and simmer for 4–5 minutes, stirring occasionally, until the sauce begins to thicken slightly.

4. 4

   Reduce the heat to ^[low] and stir in the grated Parmesan cheese until fully melted and the sauce is smooth. Season with black pepper and salt to taste. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.

5. 5

   Add the drained fettuccine noodles directly to the skillet and toss well to coat every strand in the creamy garlic sauce. Let it cook together for 1 minute so the fettuccine noodles absorbs the flavors. Serve immediately, garnished with fresh parsley and extra Parmesan cheese.