Ingredients
Method
- Grate the Parmesan cheese and let it sit at room temperature while you prepare the rest.
- Melt 2 tablespoons of the butter in a large skillet over medium heat.
- Add the minced garlic and cook for 1 to 2 minutes, stirring occasionally, until fragrant.
- Pour in the chicken broth and optional seasonings (if using). Slowly add the milk while stirring, then bring the mixture to a boil.
- Add the angel hair pasta. Use tongs to gently twist the noodles into the skillet as they soften.
- Cook the pasta for 4 to 5 minutes, stirring occasionally to prevent sticking. Reduce the heat to low.
- Add the remaining 1 tablespoon of butter to the pasta and toss until melted.
- Gradually sprinkle in the grated Parmesan cheese, stirring constantly, until the sauce is smooth and creamy. The sauce will thin out initially but will thicken as it rests. Turn off the heat before adding the cheese to prevent graininess.
- Serve immediately, garnished with fresh parsley.
Nutrition
Notes
Use a high-quality block of Parmesan and grate it yourself for the best melt and flavor. Pre-shredded cheese contains anti-caking agents that can cause a grainy sauce. Make sure the liquid is boiling before adding the pasta to ensure proper cooking. If the sauce seems too thin, let it sit for a minute off the heat; it will thicken naturally. For a lighter version, substitute milk with unsweetened almond milk, but note the sauce will be less creamy. Leftovers can be stored in an airtight container in the fridge for up to 2 days; reheat gently with a splash of broth. This dish pairs beautifully with a simple green salad or roasted broccoli.