This One Pot Garlic Parmesan Pasta is creamy, slightly cheesy, and so darn good. Angel hair pasta is cooked in a mixture of chicken broth and milk until the pasta is perfectly aldente and swimming in a creamy sauce. It's laced with the perfect amount of parmesan, a tiny bit of butter and plenty of fresh parsley. Perfect to serve as a side or alongside chicken or shrimp for a full meal.
Add milk, chicken broth, garlic, and salt to a medium saucepan. Bring to a boil. Add angel hair. Use tongs to seperate the noodles. Turn the heat down to a simmer. Simmer until noodles are aldente, using the tongs to stir and seperate the noodles every 2-3 minutes or so. If at any time the pasta needs more liquid, add a little bit of chicken stock to loosen the sauce up.
When the noodles are aldente, turn the heat down to low. Add the parmesan cheese, pasley, and butter. Toss until combined. If it's not super creamy, add just a touch of chicken stock to loosen the sauce up. Season to taste with salt and pepper.