- 3 1/2 cups chicken stock
- 5 cups water
- 16 ounces egg noodles
- 1 tablespoon coarse salt
- 4 tablespoons butter
- 4 garlic cloves (minced)
- 1 teaspoon onion powder
- 3/4 cup heavy cream
- ½ cup chicken stock
- ½ cup parmesan cheese (grated)
- 1/2 cup pasta water (reserved)
Cook the noodles – In a large stockpot, combine chicken stock, water, and salt. Bring to a boil and stir in the noodles. Cook until al dente, following package instructions. Drain and set aside.
Make the sauce – In the same pot, melt the butter over medium heat. Add minced garlic and sauté until fragrant. Whisk in the heavy cream, additional chicken stock, and onion powder. Let the sauce simmer until slightly thickened, then remove from heat.
Bring it all together – Whisk in the parmesan cheese until smooth, then stir in the cooked noodles. Toss everything together until the noodles are well-coated in the creamy sauce.
Serve and enjoy – Dish it up warm and enjoy!
Calories: 388kcal Carbohydrates: 46g Protein: 14g Fat: 17g Saturated Fat: 9g Polyunsaturated Fat: 1g Monounsaturated Fat: 5g Trans Fat: 0.3g Cholesterol: 87mg Sodium: 1213mg Potassium: 292mg Fiber: 2g Sugar: 3g Vitamin A: 481IU Vitamin C: 1mg Calcium: 117mg Iron: 1mg