Description
A delicious creamy fettuccine pasta dish made with low-sodium chicken stock, garlic, and Parmesan cheese.
Ingredients
Scale
- 2 cups low-sodium chicken stock (or vegetable broth)
- 3 cloves garlic (minced)
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 8 ounces fettuccine noodles
- 2 tablespoons unsalted butter (divided)
- 1 cup 2% milk (plus ¼ cup if needed)
- 1 pinch grated nutmeg (NOT ground nutmeg)
- ¼–½ cup freshly grated Parmesan cheese
Instructions
- In a large 12-inch skillet (that has a lid), combine chicken stock, garlic, salt, and pepper. Add the pasta to the pan, breaking in half to fit if needed.
- Place the pan over medium-high heat and bring to a gentle boil, stirring pasta every 30 seconds or so to prevent the noodles from sticking together.
- Once the mixture begins to bubble around the edges, reduce the heat to medium-low. Stir in the milk and 1 tablespoon of butter.
- Cover the pan and simmer for 6-7 minutes, or until the pasta is tender. Remove the lid to stir the pasta every 45-60 seconds.
- If the liquid begins to evaporate before the pasta is fully cooked, add an additional tablespoon of milk, one tablespoon at a time, as needed.
- Once the noodles are tender, remove the pan from the heat, and stir in the remaining tablespoon of butter and Parmesan cheese. Toss to coat and serve immediately.
Notes
- Adjust the amount of milk based on your desired creaminess.
- This dish can be served with additional grated Parmesan cheese on top.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 7 grams
- Sodium: 800 mg
- Fat: 15 grams
- Saturated Fat: 9 grams
- Unsaturated Fat: 3 grams
- Trans Fat: 0 grams
- Carbohydrates: 65 grams
- Fiber: 3 grams
- Protein: 15 grams
- Cholesterol: 40 mg