Ingredients
Equipment
Method
Cook the garlic
- Melt the butter in a large pot over medium heat, then add the minced garlic and sauté for 1–2 minutes until fragrant and just golden. Stir constantly so the garlic doesn’t brown too quickly.
Build the creamy sauce
- Add the chicken or vegetable broth and heavy cream, then bring to a gentle boil over medium heat. The surface should gently bubble, not aggressively roll.
- Add the uncooked linguine or spaghetti and cook for 10–12 minutes, stirring frequently, until the pasta is al dente and the liquid has reduced into a creamy sauce. Keep the heat steady so it cooks through while thickening.
- Stir in the grated parmesan cheese and Italian seasoning until the cheese is fully melted and the sauce turns silky. If needed, stir for 30–60 seconds longer until glossy.
Finish and serve
- Season generously with salt and cracked black pepper, tasting as you go. The sauce should be balanced and flavorful throughout.
- Serve immediately, topped with fresh basil and extra parmesan for serving. The best texture comes right after the cheese melts.
Notes
Pro tip: Stir often once the pasta goes in—this helps release starch for that creamy sauce without needing extra thickening. Store leftovers in the fridge up to 3 days; reheat gently with a splash of broth or cream to loosen the sauce. Freezing isn’t recommended because the cream and pasta texture can break down. For a lighter swap, use half-and-half instead of heavy cream (the sauce will be thinner, so simmer 1–2 minutes longer).