Monday, February 08, 2021

Four Cheese Garlic White Cream Pasta

This quick pasta is super cheesy and garlicky - and pairs well with chicken!

I love this pasta recipe because it has my favorite things: cheese and garlic. I always put the amount of minced garlic the recipe calls for, but I can guarantee that I rarely ever put that amount in. I just dump in like 3 spoonfuls or more in. There is no such thing as too much garlic. I like the Italian four cheese blend of cheese for this recipe so I don't have to buy four different kinds of cheeses out just for 1 1/2 cups. I made Italian seasoned chicken to go with but I think Italian sausage would be great too.


What you need:

  • 1 Tbsp. olive oil
  • 1 Tbsp. unsalted butter
  • 5 cloves minced garlic
  • 8 oz. spaghetti (reserve 1 cup of the pasta water)
  • 1 cube chicken bouillon
  • 1 cup heavy cream
  • 1 1/2 cups Italian blend cheese
  • 1/4 cup parsley, chopped
  • Optional: seasoned chicken breasts, Italian sausage, etc.

Directions:

  1. In a large skillet, heat olive oil and butter over medium heat. Add garlic and cook for about 1 minute.
  2. In a pot of salted boiling water, cook pasta according to box directions. Reserve 1 cup pasta water and mix with bouillon.
  3. Add pasta water/bouillon with heavy cream and cooked pasta into the skillet with the garlic.
  4. Bring to a boil while stirring. Once boiling, add cheese and stir until cheese melts, about 1 minute.
  5. Reduce to simmer and stir constantly until sauce thickens up, about 1 or 2 more minutes.
  6. Serve topped with parsley (and protein if you want).

Recipe from Julia's Album

I adore easy pasta recipes and this Angel Hair Pasta with Italian Sausage is super simple and quick to make! I'm feeling ready for spring and this Spring Vegetable and Bacon Alfredo Pasta from Celebrating Sweets looks extremely delish!


Four Cheese Garlic White Cream Pasta

Four Cheese Garlic White Cream Pasta
Author: Sarah Ellis/Fantastical Sharing of Recipes

Ingredients

  • 1 Tbsp. olive oil
  • 1 Tbsp. unsalted butter
  • 5 cloves minced garlic
  • 8 oz. spaghetti (reserve 1 cup of the pasta water)
  • 1 cube chicken bouillon
  • 1 cup heavy cream
  • 1 1/2 cups Italian blend cheese
  • 1/4 cup parsley, chopped
  • Optional: seasoned chicken breasts, Italian sausage, etc.

Instructions

  1. In a large skillet, heat olive oil and butter over medium heat. Add garlic and cook for about 1 minute.
  2. In a pot of salted boiling water, cook pasta according to box directions. Reserve 1 cup pasta water and mix with bouillon.
  3. Add pasta water/bouillon with heavy cream and cooked pasta into the skillet with the garlic.
  4. Bring to a boil while stirring. Once boiling, add cheese and stir until cheese melts, about 1 minute.
  5. Reduce to simmer and stir constantly until sauce thickens up, about 1 or 2 more minutes.
  6. Serve topped with parsley (and protein if you want).

Notes:

Recipe from Julia's Album

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