Creamy Garlic Parmesan Fettuccine
Published Jun 16, 2018
Updated May 05, 2024
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Creamy Garlic Parmesan Fettuccine - one-pot pasta with creamy garlic sauce and topped with Parmesan cheese. Dinner takes 20 mins!
It’s back-to-school time again and all moms are busy with the daily routines: sending the kids to school, clean, shop and make dinner before the little ones are home.
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Little G has just started kindergarten so I have been very busy. My days are packed with activities so when it comes to dinner time, the easier the better.
That’s why this creamy garlic Parmesan fettuccine is my easy pasta dinner for him.
The ingredients are everyday items that you probably have at home so you don’t even have to go out to shop! I used fettuccine, but you can use just about any pasta you like: linguine or spaghetti will be just fine, or penne. This is indeed a simple one-pot pasta recipe.
First, cook the fettuccine according to the instructions. Then use your favorite skillet to make the creamy garlic sauce. You will need heavy whipping cream, chicken broth and garlic. Transfer the cooked pasta into the sauce and top with loads of Parmesan cheese.
This garlic Parmesan fettuccine recipe takes only 20 minutes and you can pack the leftover for school the next day!
How Many Calories per Serving?
This recipe is only 429 calories per serving.
What Dishes to Serve with This Recipe?
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
Creamy Garlic Parmesan Fettuccine
Ingredients
- 12 oz (350g) fettuccine
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 cup chicken broth
- 1/3 cup heavy whipping cream
- 1/4 teaspoon salt or to taste
- 3 dashes ground black pepper
- 1 teaspoon chopped parsley
- 1/4 cup shredded Parmesan cheese
- lemon wedges
Instructions
- Cook the fettuccine according to instructions. Drain the fettuccine once cooked.
- Heat up a skillet with the olive oil and butter. Saute the garlic until aromatic or slightly browned, then add the chicken broth and heavy whipping cream. Stir to blend well. Add the salt and ground black pepper.
- Lower the heat and reduce the sauce a little bit before adding the fettuccine. Stir to combine well. Top the pasta with parsley and Parmesan cheese. Squeeze some lemon juice on the pasta before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is delicious! question: has anyone froze heavy whipping cream? Possibly in 1/2cup containers .. I think it would work. :)
Hi Pat. You can freeze heavy whipping cream. However, the texture may change a fair bit once it’s thawed.
I absolutely love pasta dishes, eather as a side with a good steak off the grill, or just by itself. Thank’s for sharing!
Hi Sioux, glad that the recipe worked well for you.
Loved this!! I have done two recipes from you. Amazing!
Awesome!
can i use lime instead of lemon?