4 ounces unsalted butter (1 stick cut into tablespoon-size portions)
2 garlic cloves, smashed
1 1/2 cups unsalted chicken stock
1 cup heavy cream
1 1/2 cups shredded parmesan cheese, plus extra for serving
sea salt
ground black pepper
1/2 cup reserved pasta water
finely chopped parsley, for garnish
Directions
Cook the pasta according to package directions in your 6-quart stock pot.
4 quarts of salted water. Reserve 1/2 cup of the pasta water. Drain the pasta when it is cooked just under al dente, about 8 minutes.
Place the pats of butter and the smashed garlic cloves in the 11.5 inch fry pan. Melt the butter over medium-low heat, about 5 minutes. Let the butter become foamy but don’t let it brown.
Add the chicken stock and the heavy cream. Stir to combine and raise the heat to medium. Allow the liquid to come to a low boil. Let the liquid reduce and thicken for 3-5 minutes. Remove the garlic cloves and discard them.
Remove the pan from the heat and stir in 1 and 1/2 cups of shredded parmesan cheese. When the cheese has melted, returnthe pan to medium heat. Taste the sauce, then season everything lightly with salt and pepper.
Add the cooked chicken, pasta and reserved pasta water. Using tongs, stir the pasta, chicken and sauce together. Allow the pasta to cook an additional 3 minutes.
Garnish with parsley and serve with additional shredded parmesan cheese.
Recipe Note
Tips: Dried cheeses often contain salt. When adding cheeses to a sauce, season lightly at first to avoid over salting. You can adjust seasoning in the ending steps of the recipe.
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