Hi Katy! I love pasta , but boiling  a big pot of water takes more time and effort than i have sometimes. It’s good for a side dish, though, and so easy that I can see it becoming a regular go-to. It was wonderful. They loved it! This was great! The only problem with this recipe is its not enough! I found my sauce was not very thick and had to add another 1/2 cup of parmesan cheese. I will definitely make this dish for my family again! I used spaghetti instead of fettuccine because it’s all I had. This was actually my second attempt… I actually followed the directions this time, lol. As always, please use your best judgment when making substitutions and modifications. Making it again soon!!! Wow! I served it with toasted garlic bread an some of my cherry tomatoes from my garden. It is also, presumably hot. I just did it for my sister and me and we finished the 4 portions on our own. So, so amazingly tasty! Delicious! So I must ask – did you follow the recipe exactly as written without any substitutions? Amazing! It’s tasty and it was super easy to make!! This is so YUM, especially on a hot summer day when you dont want to turn the oven on! It has to do with the food, and making it happy as it cooks. I added cauliflower that was simmered in chicken broth, and then crumbled into medium pieces, and fresh shredded parsley. That being said, this was an insanely easy way to get lots of flavor into a creamy sauce without having to use cream. I got this recipe of yours down pack in my head. And I eat them al dente). It was delicious and super easy!! tastes great. Was looking for a quick recipe and this was really good, especially for how quick and easy it was to make. hope it works out for you. A roasted chicken would go great with a dish like this! Yes, absolutely, although you may have to add a little bit more liquid as needed. I’m thinking that will work. Great recipe – easy and tasty, though I did add a few things, namely doubling the amount of fresh garlic and the addition of capers. With parmesan, you have to put it in in batches or it will turn into the clumpy mess you mentioned. Thanks! . This is definitely a keeper! I put two cups in and it turned out great. I have made this so many times, and with many different shapes of pasta. I find the cream cheese melts easier with it. You could do this with a lemon butter sauce, or any number of different varieties. Thanks for the recipe! This was fantastic and so easy! I made this tonight for supper with seasoned turkey breast and it was really good. What do you think?? I keep curdling the milk. But anywho, This turned out great, I’ve always been a fan of garlic bread, and when I was simmering the garlic I was like “THIS IS A KEEPER”! At the end when the pasta was just about ready threw in some broccoli florets and served the pasta with roasted parmesan and garlic cauliflower and baked salmon filets. Copyright © 2021 Savory Experiments, All Rights Reserved. Not Good The kids loved it, and it’s lighter with just the milk, broth and a bit of butter. I used whole wheat spirals and added sautéed zucchini and a few pieces of crumbled bacon. It´s is so easy. I added chicken fried because I made your chicken a few nights ago and want to resue my food!! Thanks for sharing. I did have a question about the noodles clumping. I would wait until after the pasta is done before salting; the chicken broth has a lot of salt so in my opinion none is needed. All in all took about 20 mins in me pot. The only thing I changed was added fresh basil instead of parsley. Bring to a simmer and continue to cook for about 3-5 minutes or until it starts to thicken. Jillian, yes, using bow-tie pasta may require additional cooking time. Nutritional information is provided only for select and new recipes at this time. After straining the pasta, let us sit in the strainer while you lightly brown fresh garlic in olive oil in the still hot pan. To this day we STILL tease her about it. Your email address will not be published. However, if it is not available for a specific recipe, it is best that you use free online resources at your discretion (you can Google “nutritional calculator”) to obtain such information. Thanks again! When nearly melted, about 3-4 minutes on medium heat, whisk in heavy cream and pasta water to thin it out a tad. Using the pre-shredded parmesan cheese … This time used 3/4 cup 2% and 1/4 cup half and half – we don’t ever have whole milk in the house. I will be making this again and again. Just made this for dinner… used Almond Milk instead of milk, whole wheat noodles, and minced garlic instead of garlic cloves. Pasta with just butter and cheese might seem simple, but it actually has a fancy name when served in restaurants—fettuccine alfredo. Also, once noodles were fully submerged I simmered for 12 min. Made this last night. But it is very thin pasta. Just made this. As someone who can’t usually stomach any sauce with heavy cream in it, this was a treat. I’d like to make this kosher! Thank you!! I think it would taste great with mushrooms or chicken. . And to Jude I used capellini and it was done much earlier than the 18-20 min for fettuccine. I added a bag of grilled chicken and (microwave) steamed broccoli and we had a complete meal. I made this on a whim last night and it was excellent. Happy Cooking! My kids were hungry and couldn’t wait for the Enchiladas to be ready so i cooked this up in no time. For as simple as this recipe is it was extremely flavorful and I’ll be making it many more times. and y’know, Chungah…you’re very pretty. Substituted almond milk and added chicken and broccoli with no changes needed. What could I add to thicken the sauce? I used 5 fresh fairly large cloves and thought the garlic got lost in the creamy sauce. I usually use the timing on the pasta package. And also, if I doubled the recipe in one batch, do I also double the cooking time or cook at the same time of 15-20 minutes? Now I don’t think you did anything wrong but one pot pastas can be a bit temperamental/finicky when doubling – it’s just one of those recipes that should be made as written and if you need more, quantity-wise, it may be best to make it again. Thanks again. I’ve never known them not to stock parmesan … But I think they were switching things around and maybe they got lost …. You can certainly use spaghetti but because it is a thinner noodle than fettuccine, you may need to use less liquid. It 8s perfect for this sauce. Love, love, love the ease of preparation! This was great! The only change i made was doubling the parm…..maybe even tripling it (i did not add any additional salt as parm is salty on its own) I think this added to the creaminess. I used whole wheat spaghetti and it turned out amazing! Please understand that it is very difficult to give exact conversion information to translate a traditional stovetop recipe to the slow cooker method without further recipe testing. Will make this again! So super easy and an instant hit with my kids. It was delicious, this recipe is a keeper. However the result was almost like a soup. Still came out delicious!!! Any suggetions? This is one of my favorite go to recipes. Trina – thank you for trying my recipe! Thank you so much for your detailed feedback, Crystal! Hot pasta taste is not compromised in this super easy one pot meal and happy to know that use. That can become whatever you want to turn the oven on of flavor a. Said again this morning how much he liked it and it is good to add or! 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