Creamy Parmesan Pasta
A creamy, stovetop pasta where everything cooks together for a rich, velvety sauce that clings to every bite. Simple ingredients come together into a balanced, satisfying dish you can keep classic or build on with your favorite add-ins.
Servings: 4
Ingredients:
- 16 oz pasta, 1 standard package
- 4 cups chicken broth, 1 standard 32 oz carton
- 2 cups heavy cream, 1 standard 16 oz carton
- 1 cup parmesan cheese, grated
- 2 tbsp olive oil
- 3 garlic cloves, minced
- Salt, to taste
- Black pepper, freshly ground
Optional add-ins
- Chicken
- Broccoli
- Mushrooms
- Kalamata olives
- Sun-dried tomatoes
- Asparagus
For garnish
- 2 tbsp fresh parsley, chopped
Method:
Start Cooking- Heat olive oil in a large pan over medium heat. Add garlic and sauté until fragrant, about 30 seconds.
- Add chicken broth, heavy cream, and uncooked pasta. Season with salt and black pepper.
- Bring to a boil, then reduce heat and simmer for 18–20 minutes, stirring occasionally, until the pasta is tender and the sauce thickens.
- Stir in parmesan cheese until melted and creamy.
- If the sauce is too thick, add a splash of milk or cream to loosen.
- Add any optional ingredients, if using, and heat through.
- Finish with chopped parsley and serve warm. Bon appétit.
Notes:
From the kitchen
- Stir occasionally while simmering to prevent sticking and help release starch for a naturally creamy sauce.
- Keep heat at a gentle simmer once boiling to avoid scorching the cream.
- Add parmesan at the end, off heat if needed, to keep the sauce smooth.
- If the sauce thickens too much, loosen with a splash of milk or broth.
- Add cooked chicken or shrimp for a protein boost.
- Stir in broccoli, mushrooms, or asparagus during cooking for a full meal.
- Add sun-dried tomatoes or olives for a deeper, savory flavor.
- Use half-and-half instead of heavy cream for a lighter version.
- Finish with a squeeze of lemon for a brighter balance.
- Serve warm with a simple green salad, or alongside roasted fish, chicken, or vegetables.
Your notes stay on this device for now. Log in to keep them with your account and access them anytime.
Nutrition:
Calories: 1003 kcal | Carbohydrates: 91 g | Protein: 29 g | Fat: 59 g | Saturated Fat: 33 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 18 g | Cholesterol: 156 mg | Sodium: 1313 mg | Potassium: 451 mg | Fiber: 4 g | Sugar: 8 g | Vitamin A: 2118 IU | Vitamin C: 4 mg | Calcium: 415 mg | Iron: 2 mg
Share your plate
Mention @thenavakitchen or tag #thenavakitchen!FROM THE PANTRY
Parmesan cheese
WHY WE LOVE IT
Parmesan brings a sharp, salty depth that melts smoothly into sauces and instantly builds flavor.
A LITTLE STORY
Parmigiano Reggiano has been made in Italy for over 800 years, using a process that has stayed largely the same over time. It was originally valued for its long shelf life and ability to travel well.
DID YOU KNOW?
True Parmigiano Reggiano is aged at least 12 months, often much longer, which develops its signature nutty flavor. It’s naturally low in lactose due to the aging process, making it easier to digest for many people.