Thursday, May 3, 2012

Creamy Garlic Pasta (and how to peel garlic in 10 seconds)

'Creamy Garlic Pasta'


2 teaspoons olive oil
4 cloves garlic, minced
2 teaspoons butter
 1/4 teaspoons salt
1/2 teaspoon pepper
3 cups chicken stock
1/2 lb spaghetti or angel hair pasta
1 cup grated Parmesan cheese
3/4 cup heavy cream
2 tablespoon chopped fresh parsley


1. In a pot, bring the olive oil to medium-low heat. Add the garlic and stir, allowing it to cook for 1-2 minutes. Mix in the butter until melted. Add the salt, pepper and chicken stock. Raise the heat to high and let it come to a boil.

2. Once contents are at a rolling boil, add the pasta and cook for as long as the box’s directions indicate. Once pasta is cooked, lower the heat to medium and mix in the Parmesan until completely melted. Turn off the heat and stir in the cream and parsley. Serve immediately.


  1. I normally cook my pasta in a big pot of boiling the pasta really suppose to go in the pot with the garlic and chicken broth first and cooked directly in that pot?

    Also, how many people does this recipe serve?

    Thank you for sharing the recipe

  2. I was unsure about it as well but yes, you cook the pasta in the garlic chicken stock. It's really good. If you make the recipe as posted above, I'd say it would feed three adults, but you can easily adjust it to serve more.


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