From: Buns in My Oven
2 tsp olive oil
2 Tbsp butter
4 cloves garlic, minced
1/4 tsp salt
3 cups chicken stock
8 oz linguine
8 oz Parmesan cheese, grated
3/4 cup heavy cream
2 Tbsp chopped fresh parsley
In a large stock pot, heat the olive oil and butter over medium heat. When the butter has melted, add the garlic and cook until fragrant, about 1 minute.
Add the salt and chicken stock to the pan. Raise the heat to high and bring the stock to a boil.
Break the linguine in half and add it to the chicken stock. Cook according to package directions. (The amount of liquid left in the pot will determine how thick your sauce is. If you'd like it thicker, drain off most of the remaining liquid).
Reduce heat to medium and add the cheese to the pasta, stirring to combine. When cheese has melted, remove from the heat and stir in the cream and parsley.
Thumbs up! I mean, do I even have to say that? The name of the recipe is Creamy. Garlic. Pasta. I mean, what could possibly be bad about this recipe? This is definitely a favorite of mine that gets made frequently. I love that I can make a ton for our 3-family dinners when I'm host, or I can make just enough for my lunch. It's so easy, filling, and delicious. I'm in love!