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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.
Shared notes will appear here.
Everyday Cooking
International
Kitchen Pace : 🕒
Servings: 4
Recipe by NAVA Kitchen
Creamy parmesan pasta served in a neutral bowl, topped with fresh parsley.
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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.

Kitchen Tools:

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.
 
Make it yours
  • 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.
 
At the table
  • Serve warm with a simple green salad, or alongside roasted fish, chicken, or vegetables.

My notes:

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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
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