Description
A creamy fettuccine dish made with chicken stock, garlic, and parmesan cheese.
Ingredients
Scale
- 2 cups low-sodium chicken stock (or vegetable broth)
- 3 cloves garlic (minced)
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 8 ounces fettuccine noodles
- 2 tablespoons unsalted butter (divided)
- 1 cup 2% milk (plus ¼ cup if needed)
- 1 pinch grated nutmeg (NOT ground nutmeg)
- ¼–½ cup freshly grated Parmesan Cheese
Instructions
- In a large 12-inch skillet (that has a lid), combine chicken stock, garlic cloves, salt, and pepper. Add the pasta to the pan, breaking in half to fit if needed.
- Place the pan over medium-high heat and bring to a gentle boil, stirring pasta every 30 seconds or so to prevent the noodles from sticking together.
- Once the mixture begins to bubble around the edges, reduce the heat to medium-low. Stir in the milk and 1 tablespoon of butter.
- Cover the pan and simmer for 6-7 minutes, or until the pasta is tender. You will want to remove the lid to stir the pasta every 45-60 seconds or so. If the liquid begins to evaporate before the pasta is fully cooked, add an additional tablespoon of milk, one tablespoon at a time, as needed.
- Once the noodles are tender, remove the pan from the heat, and add an additional tablespoon of butter and the parmesan cheese. Toss to coat and serve immediately.
Notes
- Feel free to adjust the amount of parmesan cheese according to your taste.
- Add cooked chicken or vegetables for extra protein and flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 5 grams
- Sodium: 800 milligrams
- Fat: 15 grams
- Saturated Fat: 8 grams
- Unsaturated Fat: 5 grams
- Trans Fat: 0 grams
- Carbohydrates: 60 grams
- Fiber: 3 grams
- Protein: 15 grams
- Cholesterol: 30 milligrams