Ingredients
Method
- Grate the Parmesan cheese and set it aside at room temperature.
- In a large skillet, melt 2 tablespoons of butter over medium heat.
- Add the minced garlic and cook for 1-2 minutes, stirring often, until fragrant.
- Pour in the chicken broth and optional seasoning mix. Slowly stir in the milk, then bring the mixture to a boil.
- Add the angel hair pasta. Use tongs to gently twist the noodles into the liquid as they soften.
- Cook the pasta for 4-5 minutes, stirring occasionally to prevent sticking. Reduce the heat to low.
- Add the remaining 1 tablespoon of butter and toss to coat the pasta.
- Gradually sprinkle in the Parmesan cheese, stirring constantly, until the sauce is smooth. The sauce will thin out initially but will thicken as it sits.
- Garnish with fresh parsley and serve immediately.
Nutrition
Notes
Angel hair cooks very quickly; check the package time and set a timer to avoid overcooking. For best results, use a block of high-quality Parmesan and grate it yourself—pre-shredded cheese won't melt as smoothly. If the sauce seems too thin, let the pasta rest for a minute; it will absorb liquid and thicken. Turn off the heat before adding the cheese to prevent a grainy texture. This dish pairs wonderfully with garlic bread or a simple green salad. Leftovers can be stored in an airtight container in the fridge for up to 2 days; reheat gently with a splash of milk. Avoid using aged Parmesan, as it may not melt well.