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Happily Unprocessed / Recipes / Parmesan Garlic Noodles

Parmesan Garlic Noodles

Written by Debi227 Comments

Jump to Recipe·Print Recipe

This recipe is a combination of simple staple 7 ingredients ~ olive oil, butter, garlic, parmesan cheese, broth & cream.  Best part, it’s ready in 10 minutes.

Garlic Parmesan Noodles 1a - Parmesan Garlic Noodles

With food shortages happening all over the country it’s become even more evident that making simple side dishes from scratch can come in quite handy.   Take these parmesan noodles for instance.   They are really just a few simple staple ingredients.

So if you are one of those people staring at the empty shelves that once had dozens of boxes of rice and pasta packets, don’t fear.  We’ve got you!

This side dish consists of angel hair pasta, nice and thin, it cooks in 4 minutes ~ along with some olive oil, butter, garlic, parmesan cheese, broth & cream.   The pasta is cooked IN the sauce.  One pot magic.

Two tips:

  1. Do not violently boil the pasta -no pasta should endure that kind of stress.  It changes the pasta.  A simmer is all that is needed.  Stir it frequently also to break up any noodles that might stick.
  2. The pasta needs to stand for 5 minutes or so after cooking allowing it to thicken and continue to soak up the sauce.


garlic parmesan noodles 2 - Parmesan Garlic Noodles

These parmesan garlic noodles are the ULTIMATE comfort food!

Feel free to substitute the angel hair pasta with a different one if you can’t find it in the store.  It’s ok to experiment and find alternatives these days.  Small or medium shells are a great choice so the sauce can get inside or a fat egg noodle perhaps.

Let us know how it works for you!

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Garlic Parmesan Noodles 1a 150x150 - Parmesan Garlic Noodles

Parmesan Garlic Noodles


★★★★★

4.7 from 45 reviews

  • Prep Time: 5 min
  • Cook Time: 10 min
  • Total Time: 15 min
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Description

This recipe is a simple combination of 7 ingredients ~ olive oil, butter, garlic, parmesan cheese, broth & cream.  A perfect side dish!


Ingredients

Scale
  • 3 teaspoons Olive Oil
  • 5–6 cloves Fresh Garlic, minced
  • 3 Tablespoons Butter
  • 3 Cups Chicken Stock
  • 1/2 Box Angel Hair Pasta
  • 1 Cup Freshly Grated Parmesan Cheese
  • 3/4 Cup Half and Half (or Whole Milk)
  • 1/2 teaspoon Sea Salt
  • 1/4 teaspoon Pepper
  • 1–2 Tablespoons Fresh Parsley, chopped fine

Instructions

  1. In a large saucepan, heat the olive oil and butter over medium heat. Add the garlic and stir for 1 minute. Season with some salt and pepper.
  2. Add the chicken stock.
  3. Turn the heat up to high and let it come to a boil.
  4. Add the pasta and cook according to directions.
  5. Take the saucepan off the heat and add the parmesan cheese and stir until completely melted.
  6. Add the half and half (or milk) and parsley.
  7. Add more cream or milk if necessary.
  8. Let stand for 5 minutes to continue thickening.

WHAT TO SERVE WITH THIS: 
BEST GRILLED CHICKEN EVER!
CHICKEN FRANCESE
SMOTHERED PORK CHOPS

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Recipe Source:  HappilyUnprocessed.com
I used all organic ingredients when making this recipe, and hope you do too!  😀 

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Filed Under: SIDES

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Reader Interactions

Comments

  1. Betty

    12 June, 2015 at 1:35 pm

    This noodles recipe sounds delicious. Thanks for making so we can PRINT it. So much easier.

    Reply
  2. Jamie

    16 June, 2015 at 8:58 pm

    Are the noodles cooked in the chicken broth or separate? The directions are slightly unclear on that.

    Reply
    • Debi

      17 June, 2015 at 3:22 pm

      they are cooked in the broth jamie

      Reply
      • Staci Brock

        6 July, 2015 at 11:41 pm

        Making this right now…but I too am a bit confused. Are you supposed to then drain the pasta and then return to the pot? It seems like a lot of liquid, on then present in your photo.

        Reply
        • Debi

          7 July, 2015 at 11:41 am

          Hi Staci ~ how did the noodles turn out for you? There is a lot of liquid but as they sit they absorb it.

          Reply
  3. Hannah

    19 June, 2015 at 5:27 pm

    This recipe was delicious, however when I added the cheese and parsley it all clumped together and didn’t distribute into the pasta. Any way to prevent this?

    Reply
    • Debi

      23 June, 2015 at 11:56 am

      I have never had that problem Hannah. All that comes to my mind is maybe the cheese was (a) too cold or (b) pre shredded. If it was pre shredded sometimes it has a caking agent in it (to prevent clumping funny enough). My suggestion would be to add the cheese slowly and stir. Maybe add a little milk as you go too until the cheese is all incorporated.

      Reply
      • bonnie

        5 July, 2015 at 2:49 am

        Or try melting the cheese in millk in a separate sauce pan on low heat

        Reply
  4. Adrienne

    29 June, 2015 at 9:37 pm

    Hello,
    Can I use chicken broth instead of chicken stock?

    Reply
    • Debi

      30 June, 2015 at 12:21 pm

      yes Adrienne they are interchangeable 🙂

      Reply
  5. De

    30 June, 2015 at 12:53 pm

    Another thing that isn’t quite clear….. Are you draining the chicken stock from the noodles after they are cooked, and before you add the parmesan cheese? I had the same trouble as the others of the cheese clumping. But, grated the cheese, myself! Great flavor, tho!

    Reply
    • Debi

      7 July, 2015 at 11:42 am

      no De, the liquid is not drained. The noodles absorb it all believe it or not and I’ve still never had the problem of the clumping cheese. Maybe people aren’t grating it finely enough.

      Reply
      • Anonymous

        10 September, 2015 at 12:31 pm

        I’ve always found that sprinkling and stirring works great when adding Parm to recipes. Perhaps people are dumping all the cheese in at once. Also, the dreaded green can Parm is not the best choice; freshly grated works best. If I don’t have the funds for Parmigiano Reggiano, domestic works too.

        Reply
        • Debi

          10 September, 2015 at 3:01 pm

          I agree! I don’t encourage the canned Parm cheese either. Freshly grate the Parm cheese as fine as you can and add it in one or two batches. I’ve really never had a problem.

          Reply
  6. Terry

    30 June, 2015 at 4:55 pm

    Can you use almond milk in place of whole milk or half and half? Can’t wait to try!

    Reply
    • Debi

      30 June, 2015 at 7:03 pm

      I would love to know how that turns out Terry b/c I’ve been shying away from animal products and have fallen madly in love with almond milk! Please let me know how it turns out if you decide to try it.

      Reply
      • christina

        31 July, 2015 at 10:09 pm

        Almond milk will be thinner and not so creamy, it doesn’t coat the noodles as well.

        Reply
  7. Robyn

    6 July, 2015 at 12:14 pm

    I made these last night and they were fabulous. I didn’t have some of the ingredients like chicken stock and half and hlalf/milk. I used a can of cream of chicken and grated parm cheese. I cooked it all in a sauce pan…although clumpy once I boiled the noodles and mixed it all together it was awesome. I added sundries tomatoes and mushrooms. We are on a budget so I used what we had. We had a nice meal. Thank you!

    Reply
  8. Taz

    11 July, 2015 at 4:22 am

    my kids liked this, but for me, not enough Parmesan. The cheese only clumps right at first, but keep stirring and it blends in. I found it to be bland.

    Reply
    • Debi

      11 July, 2015 at 11:32 am

      perhaps more spices would do it for you Taz, more garlic perhaps?

      Reply
  9. Keerthi

    13 July, 2015 at 4:01 pm

    Hi I have a question when I made the pasta I didn’t have Parmesan cheese so I used Mexican blend organic cheese instead. Is it ok?

    Reply
    • Debi

      14 July, 2015 at 12:30 pm

      How did it turn out for you Keerthi?

      Reply
  10. Lorry

    17 July, 2015 at 10:09 pm

    i read many of the posts before making this. I took my time stirring in the cheese and it was perfect. Tasted way better than the box. I loved it and will make it again.

    Reply
  11. Mandy

    26 July, 2015 at 4:40 pm

    I subsituted wheat linguine for Angel hair, and topped it off with mozarella right before serving. Delish!

    Reply
  12. Georgia

    31 July, 2015 at 9:27 pm

    This recipe saved my neck! Have to leave for VBS in 45 minutes and am out of EVERYTHING except 1/2 + 1/2, pasta, and various herbs (parsley and garlic included of course). I was this ___ close to going out for a few frozen pizzas. I’ll serve a few sliced tomatoes on the side and we’ll be outta here on time!

    Reply
    • Debi

      1 August, 2015 at 1:04 pm

      I’m so glad you found the time to leave such a funny comment Georgia! 😉

      Reply
  13. Sam

    3 August, 2015 at 11:49 pm

    Just made this and I could not believe how fast and yummy it is! I realized right before adding the milk that it had spoiled since literally this am, so I improvised with sour cream and it was still delicious! Thanks for this recipe its a keeper!!

    Reply
    • Debi

      4 August, 2015 at 12:59 am

      Love the substitution Sam!

      Reply
  14. Adri

    5 August, 2015 at 4:14 am

    Used all natural garlic butter in place of the butter, almond milk and threw in some sautéed mushrooms; it was amazing!

    Reply
    • Debi

      5 August, 2015 at 12:33 pm

      WoW Adri! That sounds delish!

      Reply
  15. Jana S.

    7 August, 2015 at 1:36 am

    I just made this dish and followed the recipe exactly. Oh my!!!!! So delicious!! Came out perfect. Thanks for the recipe!

    Reply
    • Debi

      7 August, 2015 at 11:46 am

      glad you liked it Jana!

      Reply
  16. Tammy

    8 August, 2015 at 8:22 pm

    I make a variation of this that may help if you don’t have all of the ingredients.

    Boil pasta of choice in water, but reserve the water and cook it until it still has a bit of a bite to it. Drain and set aside. In same pan melt butter/oil with garlic (or garlic salt), fresh cracked pepper and for us a pinch of red pepper flakes. Put pasta back in the pan and add pasta water a few tablespoons with the Parmesan. Let that bubble and thicken a minute or two, if needed add some more of the water until it is the consistency you prefer.

    I always save some of my pasta water, the starch helps sauces thicken without milk or cream.

    Reply
  17. laurie

    11 August, 2015 at 6:31 pm

    What size is the pasta box

    Reply
  18. Jen Herter

    18 August, 2015 at 2:09 am

    This is one my top 5 favorite pasta dishes of all time. Amazing. Also, you can substitute half of the noodles for zucchini noodles and it’s fantastic. My husband loves this recipe.

    Reply
    • Debi

      18 August, 2015 at 2:24 am

      Thanks so much for the compliment Jen! I have to admit my family loves these noodles too!

      Reply
    • Cheryl

      19 August, 2015 at 12:38 am

      Zucchini noodles? Do you put the zucchini in one of those spiral cutters?

      Reply
  19. Claudia

    24 August, 2015 at 4:02 pm

    Hi, this pasta looks amazing! What size box noddles did you use, 1lb? Thanks

    Reply
    • Debi

      25 August, 2015 at 5:49 pm

      Hi Claudia – I used a regular size pasta box, but I think I only used half of it. It will be very liquidy at first, so don’t be alarmed. It thickens up!

      Reply
      • Heidi

        21 December, 2015 at 1:14 pm

        Hi Debi – it’s a legitimate question. I don’t live in the same country as you. Need more precision on what a half a box represents? Grams or ounces please!

        Reply
        • Travis

          26 January, 2016 at 6:18 am

          A typical box of pasta in America contains 16 ounces of pasta by weight, half the box would be 8 ounces or 226.80 grams.

          Reply
  20. Debbie

    26 August, 2015 at 2:12 pm

    Can’t wait to make this tonite to accompany my crunchy honey garlic pork chops. I have all the ingredients except for the parsely. Could I substitute cilantro?

    Reply
    • Debi

      26 August, 2015 at 5:08 pm

      I am personally not the biggest fan of cilantro Debbie. You can use dried parsley if you have it or leave it out all together. It will come out just as good. Let me know what you thought of it!

      Reply
  21. 0re0

    7 September, 2015 at 12:46 pm

    Hi, looks simple enough to cook, which I will try on Wednesday! But before I do that, pls, what is half and half? (Sorry, a noob in cooking!)

    Reply
    • Debi

      8 September, 2015 at 10:42 am

      LOL !! It’s a legitimate question. Half and half is half milk and half heavy cream. You can either buy the 2 ingredients separately and measure it yourself or buy it that way in the supermarket.

      Reply
  22. Katie

    10 September, 2015 at 4:52 pm

    This recipe made me look like a gourmet chef! Absolutely delicious! However, while I was at the store buying the ingredients and trying to decide between the FOURTEEN different types of chicken stock, I noticed the sodium (of course!) not bashing it, I love salt – but I just couldn’t bring myself to get the regular with 570mgs of sodium. If you saw me, you would probably laugh – I frequent McDonalds, and consider chips & microwave popcorn to be power foods. BUT, I try to make the healthier choice when given the option “either/or”, i.e., regular cheeseburger or double 😉
    Anyhow, I chose the chicken stock with no salt (only 170mgs of sodium) and used salted butter. I added a little garlic salt to it to help compensate for the lost salt and it was ABSOLUTELY DELICIOUS. I’ve literally eaten it three times this week for dinner. This Pinterest Pin was NOT a Pinterest Fail! It was so easy and it tasted just as good as the picture looked! (How often does that ever happen?!) Thank you SO much for posting. Can’t wait to check out your other recipes!

    Reply
    • Debi

      11 September, 2015 at 11:34 am

      What a great comment Katie! Thanks so much for taking the time to leave us a comment and I hope you find other recipes that you enjoy just as much!

      Reply
  23. CAitlin

    15 September, 2015 at 1:17 am

    I have a quick question. should you cook the pasta before adding it to the chiciken stock? it didnt seem like enough liquid to cook the pasta in

    Reply
  24. Mersadeez

    16 September, 2015 at 1:51 am

    I wish it was more specific on how much pasta I used too much and didn’t have enough juice I added more chicken stock but idk

    Reply
  25. Monica

    2 October, 2015 at 2:27 am

    I found your recipe on Pinterest recently and followed it to your blog. Love your blog!!! I am seriously trying to take my family off processed foods and your blog is filled with valuable information and great recipes. With that said, I made this recipe for my family last night and everyone wanted more and there wasn’t more. So, next time I plan on doubling the recipe. It was so good and my kids didn’t mind that I added a salad. Now my son wants recipes for unprocessed hamburger helper. Will definitely be making this dish again!!

    Reply
    • Debi

      2 October, 2015 at 11:27 am

      yay Monica! I’m so happy for you!!! Here’s our homemade version of the Beef Stroganoff from Ham Helper and I make this ALL the time for the kids. https://happilyunprocessed.com/2014/04/30/homemade-hamburger-helper-beef-stroganoff/. Give it a try and let me know what you think! So glad you enjoyed perusing our recipes and blog.

      Reply
  26. Alisha

    4 October, 2015 at 8:35 pm

    I tried this tonight and my girls absolutely loved it!! How do I follow you?

    Reply
    • Debi

      5 October, 2015 at 11:55 am

      I’m so glad Alisha. To follow me look on the right hand side where it says “subscribe’ and just put in your email. I send out monthly newsletters. Thanks!

      Reply
  27. Autumn

    11 October, 2015 at 5:23 am

    Is there going to be a broth or sauce left over? I just want the noodles. This looks good!

    Reply
    • Debi

      26 October, 2015 at 3:01 pm

      the noodles will absorb all the sauce Autumn

      Reply
  28. ali

    11 October, 2015 at 7:04 pm

    What would happen 8 I use 1 0/0 milk instead of half and half? Would I be better to do the cream of chicken suggestion in instead ?

    Reply
    • Debi

      12 October, 2015 at 2:05 pm

      Hi Ali, I just made these last night as a matter of fact… lol Skim milk would be fine I would just reduce the chicken stock by 1/4 cup so it isn’t too thin.

      Reply
      • Leah

        8 April, 2016 at 9:44 pm

        What do you think about using heavy cream?

        Reply
        • Debi

          10 April, 2016 at 1:19 pm

          I think half and half would work Leah, but heavy cream might make it a little thick

          Reply
  29. Linda

    25 October, 2015 at 9:04 pm

    Turned out great!! I made the mistake of using the green container grated parm too. I don’t know why I did that because I have learned the hard way on a previous recipe that freshly grated works way better! So, what I did was add my milk and heat it back up and it all melted nicely. Turned out amazing! Thank you!

    Reply
  30. Jenny Mette

    2 November, 2015 at 7:09 pm

    If I were to double the recipe, would you still double the chicken stock? Or will that make it too soupy?

    Reply
    • Debi

      4 November, 2015 at 11:18 am

      Hi Jenny! I would double the liquid if you are going to double the noodles.

      Reply
  31. Molly

    22 December, 2015 at 11:40 pm

    this may sound dumb to ask but do we drain the broth after or does it need to soak in?

    Reply
    • Debi

      23 December, 2015 at 2:59 pm

      Hi Molly. The noodles will soak up all the liquid.

      Reply
    • AVIANA

      22 January, 2016 at 8:19 pm

      I had the same question about the liquid to drain or not! Sounds delish!

      Reply
  32. Nika

    2 January, 2016 at 7:10 pm

    Can I do this w/o milk lactose hubby

    Reply
    • Bonnie

      17 January, 2016 at 8:39 pm

      there are many lactose free milk products in your super market

      Reply
  33. Trish

    14 January, 2016 at 5:57 pm

    Angel hair pasta made from edamame in Costco. Works with any regular pasts recipe. Fewer carbs and gluten free!

    Reply
  34. Anonymous

    23 January, 2016 at 9:22 pm

    I just started making this recipe and realized I only have 1/4 cup of the cheese could I use another type of cheese?

    Reply
  35. Paige

    23 January, 2016 at 9:23 pm

    I just started making this recipe and realized I only have 1/4 cup of the cheese could I use another type of cheese?

    Reply
  36. Kelly

    2 February, 2016 at 12:25 am

    This was so easy to make. I used minced garlic instead of garlic cloves. It turned out so good my family loved it!!!

    Reply
  37. Lauren

    15 February, 2016 at 11:06 pm

    I’m planning on making this dish tonight for the main course. How do you recommend adding in veggies and pancetta? Would I cook them separately and then add once the noodles are cooked?

    Reply
  38. Anonymous

    22 February, 2016 at 5:06 pm

    I made this tonight and it was absolutely delicious so easy to make 5star!

    Reply
    • Debi

      23 February, 2016 at 1:40 am

      5 stars??? WOW! thank you!

      Reply
      • Anonymous

        28 February, 2016 at 9:16 pm

        I dont know why, but mine turrned out very salty. I didn’t even use as much salt as it calls for!!

        Reply
        • Debi

          29 February, 2016 at 11:47 am

          Gee I’m not sure what happened there. Do you normally use very little salt? I know each person can be very different with salt sensitivities. I tend to use more salt in my pasta water instead of at the end that way it’s seasoned but blends in if that makes sense. I hope you’ll try it again (saltless) next time. 🙂

          Reply
          • Anonymous

            4 March, 2016 at 11:32 pm

            the chicken broth sodium count might have been really high and the dish didn’t need any additional salt.

            Reply
        • Dolores Czarnecki

          16 August, 2016 at 4:49 pm

          Parmesan is very salty. So try and cut that down.

          Reply
  39. Liz

    4 March, 2016 at 4:00 am

    This recipe is AMAZING!!!!!

    Reply
    • Debi

      4 March, 2016 at 11:16 am

      thanks Liz! 🙂

      Reply
  40. Kate

    5 March, 2016 at 10:47 pm

    What size box of pasta? Thanks!

    Reply
  41. Lisa N

    25 March, 2016 at 10:21 pm

    I only have two cups of chicken stock, what do i do?

    Reply
  42. Kiyon

    7 April, 2016 at 12:56 pm

    The same thing happen to me with the clumping but I think it’s because your adding the cold milk to the got ingredients. All I did was turn it back on low around 4 and kept stirring until the clumps dissolved. Also you could just measure out the milk ahead of time so it won’t clump. But this turned out sooooo good the whole family loved it including my 3 year old. I will definitely be making this again adding grilled or baked chicken… Yummmm along with some bread!!! Reminds me of Olive Garden!

    Reply
    • Kiyon

      7 April, 2016 at 12:57 pm

      *hot ingredients I meant

      Reply
    • Elaine Fick

      13 May, 2016 at 2:35 am

      When I am adding a liquid dairy product to an already hot mixture, I usually heat the milk/half & half/cream on 30-40% power in my microwave for 45-60 seconds or maybe a little longer. When it is what I call “cozy warm”, I pour it gradually into the hot mixture stirring continuously until all the milk, etc. is incorporated. With this recipe one needs to be gentle with this step because the pasta is already cooked!

      I have made this recipe. Just the thought of it makes my mouth water. I misplaced the recipe, though, and ran across it on Yummly.com just now. I have added fresh basil and/or spinach to this beautiful pasta to step it up a little when I feel the need! My hubby would not be happy if I made it for both of us (he is a meat and potatoes/rice guy), so I make it all for myself.

      Reply
  43. Becca

    17 April, 2016 at 11:51 pm

    Just made it, not really my cup of tea. Which is shocking because I normally LOVE pasta dishes, maybe I just didn’t add the seasonings to taste.

    Reply
  44. Lorena

    22 April, 2016 at 9:23 pm

    I am making this for dinner tonight but had a question do u cook pasta according to instructions on the box then toss in the sauce

    Reply
    • Debi

      25 April, 2016 at 11:45 am

      No Lorena you cook the pasta in the sauce

      Reply
  45. Kim Bytheway

    9 May, 2016 at 2:27 am

    Can this be frozen after its cooked because I never have any luck trying to half recipies and I live by my self.

    Reply
  46. Kaitlyn

    20 May, 2016 at 10:20 pm

    Hi! How many does this serve?

    Reply
    • Debi

      23 May, 2016 at 9:11 pm

      in my house? LOL It serves 4 Kaitlyn

      Reply
  47. Margaret

    2 July, 2016 at 10:44 pm

    I just fixed this tonight and added grilled chicken. I used skim milk and did as you recommend and reduced the chicken broth by one half cup. It was wonderful. It will be in my go to menu. Thanks!

    Reply
  48. Anonymous

    13 July, 2016 at 3:29 am

    What’s the nutrition value on this

    Reply
  49. Alison b

    7 August, 2016 at 10:58 pm

    Just made this for dinner with chopped spinach anf shrimp. So delicious! My family,including my 4 &6 year old noys cleaned their plates

    Reply
    • Alison b

      7 August, 2016 at 11:00 pm

      I used 1% milk and it you couldn’t tell the difference

      Reply
  50. Elaine Fick

    27 August, 2016 at 1:22 am

    This recipe is perfect! I love, love, love pasta (even though my scale screams at me, “STOP IT!!!!). And, your recipe is exactly what I’ve been trying to produce for three years. I am positive it is because the angel hair is cooked in the chicken stock along with the butter/garlic mixture. My hubby is not a pasta lover–perhaps he would chow down if I added a top layer of those French-fried onions, but I just can’t ruin the flavor of this dish. I make this for just myself, though; that way I don’t have to watch the man I love practically starve.

    I added a little less than a 1/4 cup of finely diced onions, which my made my palate extra happy (and my scale calmed down a bit, too). I added basil tonight instead of parsley, which I didn’t have handy (tasted awesome, too!).

    Debi, I have tried several of your recipes, which are all so tasty and easy to prepare. You are very talented in your kitchen. Thank you so much for sharing your recipes.

    Reply
    • Debi

      27 August, 2016 at 12:34 pm

      You made my day Elaine! Thank you so much for leaving that comment. It warms my heart to know I helped you be a success in your kitchen!

      Reply
  51. Eve Szymanski

    13 September, 2016 at 9:46 pm

    Very good. We used linguini pasta.

    Reply
  52. Sally

    16 September, 2016 at 6:48 am

    Hi there! Confused on amount of pasta used, as I get pasta in a bag not a box. Excited to try but scared about pasta amount! 🙂

    Reply
    • Evekynne

      21 September, 2016 at 7:20 pm

      I have a question about the cooking process, after the noodles/pasta is cooked are they drained?

      Reply
      • Debi

        24 September, 2016 at 1:23 pm

        No they are not drained, they will absorb all the liquid

        Reply
    • Dale

      3 October, 2016 at 1:04 am

      Use 8 oz. dry pasta.

      Reply
  53. Song Sparrow

    23 September, 2016 at 8:34 pm

    Thank you so much for this! Our 3 year old son is on the spectrum and will only eat pasta at dinner. I generally rotate between mac & cheese and pasta-roni, but hate myself for giving him so much packaged foods. I’ll be trying this tonight, and I’m sure he will love it. Thank you!

    Reply
    • Debi

      24 September, 2016 at 1:22 pm

      Let me know how your son likes this Song!

      Reply
  54. Connie

    7 October, 2016 at 7:24 pm

    I wonder how this would be with spaghetti squash instead of pasta.

    Reply
  55. Christie Cannon

    13 October, 2016 at 9:20 pm

    For the Parmesan Garlic Noodles — how many people does this recipe feed? I don’t know whether to double the recipe or not.

    Reply
    • Debi

      14 October, 2016 at 12:18 pm

      it feeds my family of 4 Christie

      Reply
  56. Anonymous

    18 October, 2016 at 1:40 am

    Made it for the first time tonight. Was very good but WAY to salty. Would definitely cut back by not addicting additional salt and using 1/2 the cheese.

    Reply
  57. Alyssa

    26 October, 2016 at 10:57 pm

    I just made the dish and I used the right amount of liquids for the dish and it is way too liquidly why won’t it evaporate?

    Reply
    • Debi

      27 October, 2016 at 12:28 pm

      it should thicken as it stands Alyssa

      Reply
    • Nikki

      16 July, 2018 at 12:55 am

      I had the same problem. We used the amount of liquids it said but ours ended up way to liquidy even before adding the milk. Also, we used gluten free fetticini noodles.

      Reply
  58. Pink

    4 October, 2017 at 5:21 am

    You do realize that this “garlic and permesan noodles” have an actual name right, it’s called Aglio-e-olio.

    Reply
    • Debi

      4 October, 2017 at 2:04 pm

      I did not know that … thank you.

      Reply
    • Adrian

      6 December, 2017 at 5:01 am

      You realize Pink that what Debi made is NOT Aglio-e-olio – she has a lot of other ingredients that we do NOT add to. To make it we only use the following

      spaghetti
      olive oil
      garlic cloves
      crushed red pepper flakes
      minced fresh parsley
      freshly grated Parmesan cheese

      Reply
      • Tara

        24 July, 2018 at 7:30 pm

        Bam! 😉

        Reply
  59. Sadie

    15 October, 2017 at 10:45 pm

    Hello,
    I would like to give this recipe a try but my daughter is a vegetarian and won’t eat it if I use chicken stock. What can I substitute it with?

    Thank you!

    Reply
    • Debi

      16 October, 2017 at 10:51 am

      Sure Sadie, try half water half veg stock

      Reply
  60. Stephanie

    28 October, 2017 at 10:51 pm

    I make this all the time. One of my boyfriend’s favorite noodle dishes. The only thing I change is I use minced garlic in a jar and only about a teaspoon, raw garlic makes it way too pungent for me. Otherwise, delicious!

    ★★★★★

    Reply
  61. SandyToes

    7 November, 2017 at 3:58 am

    I must have made this 4 or 5 times since I first saw the recipe last summer. The first time I served it, it was such a hit that I had to add it to regular rotation. It is perfect as written and bullet-proof, it just works, every time. Use freshly grated real parm and it can’t fail.

    I usually serve it with chicken meuniere or chicken Milanese, and double the garlic-infused oil, pouring half into a skillet to sauté the chicken, My family loves the way it flavors the chicken, and I love that the chicken and pasta are done at the same time, making an easy dinner. Thanks for a great recipe!

    ★★★★★

    Reply
    • Debi

      7 November, 2017 at 1:57 pm

      wow SandyToes (love that name) thank you! It makes me so happy to hear how our recipes are filtering their way through other peoples homes and great memories are being made around the table. Thanks for writing! 🙂

      Reply
  62. Cate

    16 December, 2017 at 1:39 am

    These are amazing! We make this all of the time for our family and serve with salmon most of the time. Kids and adults love it equally! We normally don’t use all of the butter and it’s still just as good. Barilla makes whole wheat angel Hair pasta that I find in Safeway and use for this all the time. Thanks!!!

    ★★★★★

    Reply
  63. Monid

    30 December, 2017 at 12:43 pm

    This is the easiest and tastiest parmesan noodle recipe. I used whole milk instead of half n half.

    ★★★★★

    Reply
  64. Heather

    3 January, 2018 at 7:14 pm

    Can you use noodles that are already cooked?

    Reply
    • Debi

      9 January, 2018 at 8:59 pm

      no Heather that will not work as the noodles absorb all that liquid that it’s in the pot.

      Reply
  65. Anna

    7 January, 2018 at 11:28 pm

    I have made this twice now and my family loves it. I make it pretty much to the exact recipe ingredients with the substitution of the type of pasta & I make my own chicken broth by just adding water with the chicken bouillon that I always have on hand just in case you don’t have the chicken broth on hand that’s what you can do it comes out just as good but you can’t go wrong on this recipe it’s delicious thanks for sharing.

    ★★★★★

    Reply
  66. Anonymous

    14 January, 2018 at 9:59 pm

    Love it

    ★★★★★

    Reply
  67. Isabella

    9 February, 2018 at 12:24 am

    I made this for my family And they loved it totally going to make this again

    ★★★★★

    Reply
    • Debi

      12 February, 2018 at 2:47 pm

      thanks you Isabella

      Reply
      • Jessie Sjue

        24 March, 2018 at 12:47 am

        I have made this 3 times now and it is delicious. I do have problems with the Parmesan cheese becoming a big glob! I have used fresh Parmesan that I grated myself and bought Parmesan already and it doesn’t seem to make a difference. I was careful to stiir and stir once I added it to the hot pasta and I did take it off the burner. Suggestions or help? Please

        Reply
        • SandyToes

          22 July, 2018 at 12:45 am

          Definitely use the fresh parm. Let the pasta cool for about 2 minutes. Add the parm a quarter cup at a time, stirring until it’s fully melted after each addition. Mine has never clumped in over a year of making this.

          Reply
  68. Lisa

    9 April, 2018 at 1:12 pm

    Can I use grated parm?

    Reply
    • Debi

      10 April, 2018 at 3:02 pm

      Eww …. LOL. Sorry Lisa, but nothing beats fresh parm cheese

      Reply
  69. Tina

    11 April, 2018 at 10:57 pm

    Debi. thank you so much for this recipe. It is amazing! I try not to use processed foods and this is so much better and easier to make. Thanks again!

    Reply
    • Debi

      13 April, 2018 at 12:16 pm

      You are very welcome Tina. Thank you for taking the time to tell us. This recipe remains in the Top 3 b/c it’s so easy to make.

      Reply
  70. Anonymous

    15 April, 2018 at 12:05 am

    Made it, awesome

    ★★★★★

    Reply
  71. Denise Gunnels

    27 April, 2018 at 12:30 am

    Half of what size box of pasta?

    Reply
    • Marianne Rattan

      5 June, 2019 at 9:54 am

      half of a 1 pound box of angel hair pasta works perfectly!

      Reply
  72. Natalie

    9 May, 2018 at 1:59 pm

    How do you feel about adding chicken and asparagus to this? Would I then double the sauce amount? Thank you!

    Reply
    • Debi

      9 May, 2018 at 5:26 pm

      I think that’s a great idea. I don’t think I would change the amount of sauce though.

      Reply
  73. Nikki

    16 July, 2018 at 1:10 am

    My 16yr old cooked this for supper tonight ( i helped her). It was pretty good but we used Gluten Free Fetticini noodles and found in the end that it was very liquidy. The noodles did not fully absorb the liquid and feel it left it more bland than when we tried the noodles before adding the milk. Gonna try again and maybe use less milk.

    Reply
  74. SandyToes

    22 July, 2018 at 12:34 am

    I’ve been making this recipe on the stovetop for a year now, and the family loves it. Tonight I ate it in my Instant Pot, adding the half and half along with the broth at the beginning, and it was just as wonderful, but with even less pot-watching. Cue the band of angels!

    ★★★★★

    Reply
    • Kathy

      28 October, 2018 at 4:46 pm

      Can you tell me how to do it in the IP?

      Reply
      • Debi

        29 October, 2018 at 8:12 am

        Unfortunately I cannot Kathy because believe it or not I have never used mine. I’ve had one since last year and it’s still in the box. I don’t know that you can make this recipe in an instant pot. Maybe others have tried?

        Reply
    • Kathy

      28 October, 2018 at 4:54 pm

      Can you give me instructions on How to do this recipe in the instant pot? Thanks

      Reply
  75. Tara

    24 July, 2018 at 7:29 pm

    This is EXCELLENT! I used some dried sweet potato pasta instead of angel hair pasta. The pasta actually had a bit of (unexpected!) sweetness to it, so I was a little concerned. However, the savory deliciousness of the sauce complimented it nicely. I look forward to making this again with a different pasta.

    ★★★★★

    Reply
    • Debi

      25 July, 2018 at 12:08 am

      Thanks Tara! I’ve never heard of sweet potato pasta before. I’ll have to check that out

      Reply
  76. Anonymous

    26 September, 2018 at 12:45 am

    I made this recipe for my picky husband and he loved it. He said it’s better then the box ones.

    Reply
    • Debi

      26 September, 2018 at 12:57 pm

      I KNOW RIGHT!!!! 😀

      Reply
      • Daisy

        10 October, 2018 at 4:17 pm

        Very yummy and can you add chicken and broccoli to the dish?

        ★★★★★

        Reply
        • Debi

          11 October, 2018 at 1:03 pm

          absolutely !

          Reply
  77. Becki Swindell

    5 October, 2018 at 11:28 pm

    I make it with shrimp sautéed in olive oil, garlic and crushed red pepper. Fabulous!

    ★★★★★

    Reply
  78. Suzanne

    21 October, 2018 at 7:37 pm

    Made it exactly as recipe was written. I doubled it because I have 3 teenagers and two are boys. lol The pickiest eater had seconds and wants some packed in her lunch tomorrow! I will make again, but use about a 1/2 cup less broth and a 1/4 less half and half (this is because I doubled the recipe and it was a little wet and angel hair pasta gets too soft with the extra liquid). I would probably leave it doubled if I used a different pasta. This is a keeper recipe! Thank you!

    ★★★★★

    Reply
  79. Jane

    31 October, 2018 at 10:07 pm

    Ugh, I was embarrassed to serve this even though it was just my husband. We ate it but threw out the leftovers & ate a big bowl of ice cream instead.

    ★★

    Reply
    • Debi

      5 November, 2018 at 11:53 am

      wow Jane I’m sorry to hear that. I’ve gotten nothing but rave reviews on this recipe since I posted it years ago. What went wrong?

      Reply
      • Anonymous

        13 November, 2018 at 4:53 pm

        I make this once a week. It’s amazing

        ★★★★★

        Reply
  80. Traci

    2 December, 2018 at 5:21 pm

    I can’t get the Parmesan to melt. It just clumps and then too soupy. I’ve used preshedded and shredded the Parmesan myself so it’s not that. I love the flavor but can’t get your results. My husband said to drain the pasta but I said it doesn’t call for that. Is that my problem?

    Reply
  81. Jayd

    6 December, 2018 at 11:18 am

    It was super easy and so delicious! The taste was more than I expected.
    I squeezed a piece of lemon and even better.

    ★★★★★

    Reply
  82. Caton

    13 December, 2018 at 7:12 pm

    I first found this recipe last summer and my mom made it for me. After I got to college I started making it myself and it is my all time favorite thing to make. It’s so easy and quick and tastes incredible. I was wondering if you had a good way to reheat it? I usually have some left over and I tried adding extra half and half to regain the same consistency but then it loses the flavor. Any tips would be amazing!! Thanks so much for sharing this recipe!!!

    ★★★★★

    Reply
    • Debi

      15 December, 2018 at 7:57 am

      I’m so glad this has become a family favorite. I have to tell you that my kids are cold leftover eaters, including pizza. So they have no problem just grabbing the bowl straight from the fridge, grabbing a fork and sitting on the couch. But I do heat it up in the microwave with a little added milk on power 5. I never use full power. And I slowly let it heat back up 30 seconds at a time. I hope that helps!

      Reply
    • Marianne Rattan

      5 June, 2019 at 9:51 am

      This turned out super yummy! My only complaint is that the Parmesan cheese got all clumpy in there. My local store didn’t have “fresh” parm but I found shredded in a container in the section with the other cheeses. Thought it’d be the same but evidently not. I have enough ingredients left to make another recipe. Maybe if I am more careful about gradually sprinkling it evenly over the hot pasta while stirring continuously? LOL It tasted GREAT though and was enjoyed by myself and my 8 yo grandson. Thanks for a wonderful recipe!

      ★★★★★

      Reply
      • Debi

        5 June, 2019 at 5:23 pm

        Hi Marianne
        Unfortunately pre shredded cheese has cellulose in it which helps keep it from clumping together. Despite that it really shouldn’t have clumped the way it did. I only know that from my previous years of using packaged cheeses. Maybe like you said it needs to go in gradually which is what I suggest any time you add cheese. Adding it all at once is never a good idea. Also, taking it off the heat helps as well. I’m glad you enjoyed it and hope it comes out better next time.

        Reply
        • Anonymous

          30 June, 2020 at 7:53 pm

          The same thing happened to me with the cheese. I liked the taste of the dish but was left with giant globs of cheese.

          ★★★★

          Reply
  83. Christina

    21 December, 2018 at 2:23 pm

    I substituted shells as suggested, and wasn’t the happiest with the outcome. Apparently the shells are too thick and sucked up too much liquid- was left with drier pasta. If I make this again I’ll try a thinner pasta, or way less shells. Wish it had an oz size for pasta- some pasta boxes and bags are different sizes so saying half a box was confusing to me. Was okay! Good combo of ingredients. Someone suggested adding a touch of lemon- I can agree this was a good suggestion!

    ★★★

    Reply
    • Debi

      3 January, 2019 at 11:08 am

      you are correct Christina, the shells will soak up much more of the liquid. I would try it again using only 1 cup of shells.

      Reply
  84. Laura

    3 January, 2019 at 7:42 pm

    Just made your recipe tonight and added chicken sausage. My husband and I love it! I have a terrible tomato allergy so I’m always looking for pasta recipes that don’t call for tomato. This one is definitely being added to the dinner rotation. Thanks for sharing!

    ★★★★★

    Reply
    • Debi

      5 January, 2019 at 11:45 am

      you’re welcome Laura, thanks for trying it and leaving us a comment! I would encourage you to try the orzo recipes and risotto recipes on our site as well.

      Reply
  85. Ida

    13 January, 2019 at 12:55 pm

    These noodles are amazing! I made them for my boyfriend and I and thought maybe the base recipe wouldn’t be enough for the two of us (he’s a big eater and I didn’t want to skimp). I didn’t *fully* double the recipe, though- I used an entire package (16 oz) of spaghetti (not angelhair), an extra cup of broth, a half cup more of half+half, and 1/2 c more Parmesan. It turned out a little soupy- but by the time we were done eating, what was left had thickened up nicely, so it was probably a matter of just letting it set. When I make it again, I’ll probably stick to the original measurements, but I might sub fettuccine and heavy cream.

    ★★★★★

    Reply
  86. Kelly

    19 January, 2019 at 7:13 pm

    I absolutely love this pasta recipe! It is so light, unlike some pasta dishes that are very heavy. I add a pound of thawed deveined peeled shrimpp when I add the angel hair and it makes for a fabulous stand alone dish!

    Reply
  87. Iitanyia

    30 January, 2019 at 10:22 am

    I like this recipe. I have made it once with the half and half and once without and both tasted great. I like how easy it is to make and that you cook the noodles in the broth. 😀

    Reply
  88. Kate

    5 March, 2019 at 11:59 pm

    I never comment on recipes, but I just had to on this one: it is SOOOO good. Like, perhaps my new favorite dish. Thank you so much for sharing!! PS – I added bacon for additional protein and it goes super well together

    ★★★★★

    Reply
    • Debi

      6 March, 2019 at 4:39 pm

      love comments like yours! 😀

      Reply
  89. Emily

    19 March, 2019 at 3:12 pm

    This is my new favorite meal. I make it with chicken Parmesan! Yum! Making it tonight for my mom.:)

    Reply
  90. April

    28 March, 2019 at 7:43 pm

    This is yummy, but I’m confused on if you are supposed to drain the noodles after you cook them or add everything to the broth???

    ★★★★

    Reply
    • Anonymous

      11 May, 2019 at 7:27 pm

      The noodles will absorb the liquid. Leave a little liquid in the noodles before adding the cheese.

      Reply
  91. Kayli williamson

    1 April, 2019 at 10:53 pm

    How many people does this serve?

    Reply
  92. A. Kaiser

    20 April, 2019 at 3:10 pm

    I could not find angle hair pasta and used spaghettini. It was delicious. For my liking I would use 1-2 more cloves of garlic.

    ★★★★★

    Reply
  93. Trish

    23 April, 2019 at 10:51 am

    Made this last night, it was terrific! I was worried there would be too much liquid but its perfect!! Will def make again!

    ★★★★★

    Reply
  94. Lila

    6 May, 2019 at 12:37 am

    Delicious pasta and so easy and quick to make. It served 4 people but im curious about doubling the recipe.

    ★★★★★

    Reply
  95. Megan

    11 June, 2019 at 11:13 pm

    I don’t typically write reviews, but I couldn’t resist with this recipe. Debi, this was delicious and super easy! I followed your directions exactly. Sooo yummy. No one is home, so I’ll help myself to a second serving 🙂 I think I may add asparagus and bacon next time for veggies and protein…but this is perfect as written. Thank you!

    ★★★★★

    Reply
    • Debi

      12 June, 2019 at 1:36 pm

      thank you Megan !!! 😀

      Reply
  96. Haley

    27 June, 2019 at 1:41 pm

    Hi i haven’t tried it yet. I was curious do you add the noodles to cook or are they already cooked when you put them in. Sorry pregnancy brain has me a little confused!

    Reply
    • Debi

      29 June, 2019 at 8:22 am

      the noodles cook in the liquid

      Reply
  97. Suellen Henry

    4 July, 2019 at 6:03 pm

    All I can say is, AMAZING! This was a delicious recipe and you’ve got me hooked! I’m on a mission to make everything you’ve posted! Thank you for making healthy, organic recipes for us!

    Reply
  98. Diane

    14 August, 2019 at 6:50 pm

    Excellent! The chicken broth gives a great alternative to cream. The taste was delicious and super easy. Will be making this again!

    ★★★★★

    Reply
  99. Ahmed

    4 October, 2019 at 4:06 am

    Very nice thanks

    ★★★★★

    Reply
  100. Marie

    21 October, 2019 at 7:25 pm

    This was a disaster!! The noodles were so raw and even after having to add additional liquid, they would not cook! Dinner was ruined. So disappointed

    Reply
    • Debi

      22 October, 2019 at 5:53 pm

      hmmm .. I’m sorry to hear that Marie. Can I ask what type of noodles you used? We’ve had hundreds of successful testimonials. I’m wondering what went wrong. Debi

      Reply
      • Meg

        26 October, 2019 at 4:37 am

        Awesome! Thank you!! Served 1.
        ME! (Ok and some for the dog)
        Absolutely fabulous! I wanted it as a side, but kept going back!
        (No, I’m not obese) its irresistible!!

        ★★★★★

        Reply
        • Debi

          26 October, 2019 at 8:05 am

          that’s funny!

          Reply
    • Anonymous

      27 October, 2019 at 8:15 pm

      Marie, did you cook the pasta accordingly first? I followed the directions precisely, along with cooking the pasta 6-7 minutes according to the directions on the box, and this came out spectacular!

      ★★★★★

      Reply
    • Valene

      3 November, 2020 at 3:57 am

      Hi Marie
      Cooking pasta in broth the same way as if you’re cooking it in water. No matter what type of pasta you like to use, cook to what the packet says. Don’t see how you can go wrong with that. Good luck.

      Mine comes out great each time and I put more garlic mince in because I love garlic and full of flavour town. Hate bland food. It’s quick and easy during the week meal or a side meal.

      ★★★★★

      Reply
    • Michele

      28 January, 2021 at 8:30 pm

      I’m having a dinner party and would like to serve this pasta. Can it be kept warm in the oven if I covered it?

      Reply
      • Debi

        31 January, 2021 at 2:17 pm

        Hi Michele – I would imagine the dry heat from the oven would eventually dry this out.

        Reply
  101. Caelan

    28 October, 2019 at 12:14 pm

    Hi I have a question. I only have grated parmesan and only minced garlic not cloves. How much minced garlic would I need? And how would I mix grated parmesan instead of fresh parmesan?

    Reply
    • Debi

      28 October, 2019 at 12:25 pm

      Hi Caelan
      Once you chop the garlic very finely you have ‘minced’ garlic. What you are buying in the jar at the store is exactly the same, only it needs to be preserved somehow so they usually add a little olive oil. How much garlic you use is a personal choice. If you are looking to replicate the recipe, then 1 teaspoon should do it. However, you can always add more or less to your liking. The same rules apply to the cheese. What you are buying ‘pre grated’ is the same as you would get if you grated it. Again, there is a preservative to help with shelf life. You would use the same amount of cheese in the recipe. I hope that helps! Thanks for your comment ~ Deb

      Reply
  102. Caelan

    28 October, 2019 at 12:56 pm

    Hi I only have minced garlic not cloves,grated and aged/shaved parmesan. How much minced garlic and parmesan would I need?

    Reply
  103. Alyssa F

    10 November, 2019 at 7:27 pm

    For some reason this came out with too strong of a flavor it was almost too much to eat. I dont know what I did wrong.

    ★★★

    Reply
  104. Celiah

    17 November, 2019 at 1:33 pm

    Easy recipe, guess I’m just not a fan of milk in pasta! Maybe because I used silk milk instead but I wouldn’t try it again.

    ★★★

    Reply
  105. Rebecca Fasulo

    3 January, 2020 at 7:37 pm

    I made this recipe tonite and it turned out amazing! Make sure u cook the angel hair to al dente( only like 4 minutes). And I didn’t add as much half and half as it said, I only added about 1/4 cup! This was a huge hit!!!!

    Reply
  106. pam

    1 March, 2020 at 9:07 pm

    am confused; I see so many positive comments and while I think this will be tasty, I have some questions that the recipe does not make clear.
    1. Do you strain the noodles after they’re done before adding the cheese and cream?….I don’t believe I’ve ever “not”.

    2. The cheese – which works best? shredded or grated? This also makes a difference in recipes.

    Thanks.

    Reply
    • terilyn

      18 October, 2020 at 12:22 am

      hi pam! you don’t have to strain at all! the pasta will soak up all the chicken broth so after mostly all the broth is gone, then you can add the parmesan and cream!

      ★★★★★

      Reply
  107. Joan

    11 April, 2020 at 5:09 pm

    Delicious!

    ★★★★★

    Reply
  108. Jen

    11 June, 2020 at 8:30 pm

    I made this with penne pasta (used about 12 oz) and fat free half and half. Otherwise, followed the recipe as stated. Amazing!

    Reply
  109. Natasha

    2 July, 2020 at 5:34 pm

    I love this recipe!! Super quick and easy, even adaptable. I have made it many times and often have to change something due to what I have on hand and it is fantastic every time. Everyone in my picky household loves it.

    ★★★★★

    Reply
  110. Aimee

    6 August, 2020 at 11:54 am

    If I want to halve the amount of pasta, can I also halve the sauce ingredients? Or would that make there be not enough liquid to cook the pasta in? (Haven’t tried it at all yet.)

    Reply
    • Valene

      3 November, 2020 at 3:50 am

      Aimiee, any leftovers you can freeze.

      ★★★★★

      Reply
  111. Bernadette

    7 August, 2020 at 9:57 pm

    This recipe was very good but I had to make some simple changes. First of all , I added about 3/4 cups more Parmesan. The broth made it very soupy so I had to add some watered down corn start h and simmer it much longer. Once that was done it was great

    ★★★★

    Reply
  112. Michele

    27 October, 2020 at 6:55 pm

    This was super delicious, even using just milk vs. cream. I added in some cooked chicken at the end. Will definitely make again. Agree with other reviewers that broth and parmesan are salty enough; no other salt needed.

    ★★★★★

    Reply
  113. Jay

    24 December, 2020 at 12:45 pm

    Great recipe. I added the milk with the broth on accident. It still turned out great. While the noodles was cooking I sauteed some spinach and added it to it. Will make again. I paired it with some salmon

    ★★★★★

    Reply
  114. Alicia

    5 January, 2021 at 3:11 pm

    Made this to go with chicken cutlets absolutely delicious. My youngest had thirds thank you so much for sharing.

    ★★★★★

    Reply
  115. Anonymous

    6 February, 2021 at 8:17 pm

    How many ounces of noodles do you use?

    Reply
  116. LANA STOCKBRIDGE

    13 March, 2021 at 12:24 am

    These noodles are TO DIE FOR! My family LOVES them! I have made them 3 or 4 times now. I only wish the recipe was for 12 ounces of noodles. I have never even seen an 8 oz package of noodles, so I have to guess. When I guess correctly, the noodles are FABULOUS. When I don’t, they are soupy and not so great. I think I am going to rewrite my recipe for 12 ounces of noodles. If you have had a soupy experience with these, it’s probably because of not enough noodles. Try again. It’s worth it. Super yummy!

    Reply
  117. Caelan

    28 October, 2019 at 12:52 pm

    Hi I only have minced garlic not cloves, and only have grated and aged/shaved parmesan. How much garlic would I need and how much parmesan would i need?

    Reply

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