– 1 lb pasta (such as penne or fettuccine) – 4 cups chicken or vegetable broth – 1 cup heavy cream – 1 cup grated Parmesan cheese – 2 cups cooked chicken, diced (optional) – 1 cup frozen peas – 2 cloves garlic, minced – 1 tbsp olive oil – Salt and pepper to taste – Fresh parsley for garnish (optional)
Sauté the Garlic: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes, until fragrant.
Add Broth and Pasta: Pour in the chicken or vegetable broth and bring it to a boil. Once boiling, add the pasta. Stir occasionally to prevent the pasta from sticking together.
Cook the Pasta: Cook the pasta in the broth according to the package instructions, usually about 10-12 minutes. The pasta will absorb most of the liquid as it cooks.
Add Cream and Cheese: Once the pasta is cooked and most of the liquid is absorbed, reduce the heat to low. Stir in the heavy cream and grated Parmesan cheese until the cheese is melted and the sauce is creamy.
Add Chicken and Peas: If using, add the diced cooked chicken and frozen peas to the pot. Stir to combine and cook for another 2-3 minutes, until the chicken is heated through and the peas are tender.
Season: Taste and season with salt and pepper as needed. Stir to ensure all the ingredients are well combined and coated with the creamy sauce.
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