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10 minutes
20 minutes
30 minutes
- 2 teaspoons olive oil
- 4 garlic cloves, minced
- 3 cups chicken broth, or more as needed
- 0.25 teaspoon salt
- 0.5 pound spaghetti
- 1 cup grated Parmesan cheese
- 0.75 cup heavy cream
- 1.5 tablespoons dried parsley
- In a medium pan over medium heat, heat olive oil. Stir in garlic until fragrant, about 1 to 2 minutes. Add butter and stir until melted. Pour in 3 cups of chicken broth, then season with salt and pepper. Bring to a boil.
- Cook spaghetti until perfectly al dente, stirring occasionally for about 12 minutes. If needed, add more chicken broth to prevent sticking.
- Combine the Parmesan cheese, cream, and parsley until well mixed. Serve promptly.
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