Creamy Garlic Parmesan Pasta made with garlic, butter, broth & simple seasonings for an easy, flavorful dinner! This parmesan pasta is packed with many delicious flavors, the rich butter and creamy texture make for a delightful meal every time.
16ozRotini pasta you can use other small shells like penne or ziti.
¼cupbutter ½ a stick
2-3garlic clovesminced (I press them with garlic press but you can also mince them)
¼cupall-purpose flour
¾cupchicken brothUse low sodium for a healthier option
¾cupmilk
½tspsalt
½tspground pepper
½tspsmoked paprika
1cupfresh grated Parmesan
Instructions
Pasta: Get the pasta cooking according to the package directions. You can get this process started while you are making the sauce or you can do each thing at a time. When pasta is done cooking, drain and set aside.
Sauté garlic: In a large skillet, or large saucepan (I used a 12 inch pan), melt the butter over medium heat. Once the butter is melted, add the garlic. Stir for 1 minute.
Make the roux: After that, whisk in the flour until it creates a thick paste.
The, add in the chicken broth, a little at a time, while whisking continuously. Next, pour in the milk and continue to whisk until smooth.
Proceed to whisk in the salt, pepper, and smoked paprika until well combined. Cook on medium to low heat for about5 minutes or until sauce has thickened up a bit.
Now, add the parmesan cheese and whisk until cheese has melted and the mixture is smooth and lump free. Remove the skillet and sauce from the heat.
Assemble: Once the sauce is ready, add your cooked pasta to the pan, a little at a time, mixing well after each addition to make sure that the pasta is evenly coated. Serve fresh and enjoy!
Notes
Left over pasta will last 2-3 days if stored in an airtight container in the refrigerator.