This creamy garlic pasta recipe is a simple and delicious meal that comes together beautifully using just one pan. The secret to achieving a thick and flavourful sauce lies in mixing the usual ingredients of a cream-based pasta dish with lots of chicken broth. Much like with a risotto, this recipe requires frequent stirring for ideal results and to prevent the pasta from sticking to the bottom of the pan.
Sharing the method online, food blogger Kenna’s Cooks explained: “This method of cooking pasta involves adding chicken broth, letting the pasta soak it up, adding more chicken broth… and so on until your pasta is cooked. It takes longer than traditionally boiling the pasta because there isn’t enough broth to submerge the pasta completely.”
Method
Set a frying pan over low to medium heat and add the olive oil. Once the oil is warm, stir in the minced garlic and a pinch of red pepper flakes. Cook gently for one to two minutes, ensuring the garlic doesn’t brown.
Add the dry pasta to the pan and stir it for another one to two minutes to lightly toast it and coat it in the garlic-infused oil.
Pour in the chicken broth and bring it to a gentle simmer. Use around 350 ml to start, topping up as needed depending on your pasta type and texture preference. Stir the mixture every couple of minutes to prevent sticking. Let it simmer for about 10–15 minutes, or until the pasta has absorbed most of the liquid.
Once the pasta is nearly cooked and the liquid mostly reduced, pour in the cream. Stir well and continue simmering until the pasta is al dente. Add more broth if the mixture becomes too dry.
Stir in the butter and Parmesan, then season with salt and pepper to taste. Mix until the sauce is creamy and smooth. Garnish with chopped parsley if desired and serve immediately.