Description
A comforting dish of spaghetti enveloped in a rich, creamy sauce made with three decadent cheeses, perfect for busy weeknights or special gatherings.
Ingredients
Scale
- 12 oz. spaghetti
- 1 Tbsp. extra-virgin olive oil
- 3 garlic cloves, minced
- 3/4 cup heavy cream
- 3/4 cup low-sodium chicken broth
- 1 1/4 cups shredded Italian three-cheese blend
- Kosher salt and freshly ground black pepper, to taste
- 2 Tbsp. thinly sliced chives
- Finely grated Parmesan, for serving
- Finely chopped fresh parsley, for serving
Instructions
- In a large pot of boiling salted water, cook the spaghetti until al dente according to package directions. Reserve 1 cup of pasta water, then drain.
- In a large skillet over medium heat, heat the olive oil. Add the minced garlic and cook until fragrant, about 1 minute.
- Add the heavy cream, chicken broth, and a few splashes of reserved pasta water, stirring to create a creamy base.
- Add the cooked spaghetti to the skillet and toss until the noodles are fully coated and the liquid is simmering.
- Remove from heat and stir in the shredded cheese, adding more pasta water if needed until the sauce reaches the desired consistency. Season with salt and pepper.
- Top with chives, additional Parmesan, and parsley before serving.
Notes
For a healthier option, consider using whole wheat spaghetti or substituting heavy cream with Greek yogurt.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 5g
- Sodium: 450mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 80mg