Recipe courtesy of The Kitchen
Show: The Kitchen
Total:
25 min
Active:
15 min
Yield:
4 to 6 servings
Level:
Easy

Nutrition Info

Healthy

Ingredients

Directions

Bring a large pot of water to a rolling boil. Add 1 tablespoon of salt and stir. Drop in the pasta and cook until al dente, according to the package directions. Drain the pasta, reserving some of the pasta water.

In a large saucepan, combine the chicken broth and light cream and bring to a simmer. Whisk in the cream cheese and Parmigiano-Reggiano and continue to cook, whisking, until thickened. Whisk in 1/4 cup of the pasta water. Toss and stir until the sauce becomes emulsified and coats the noodles, adding some extra pasta water if necessary to thin the sauce. Season with salt and pepper.

Serve sprinkled with chopped parsley.

More from:

The Kitchen

IDEAS YOU'LL LOVE

Cauliflower Alfredo Sauce

Recipe courtesy of Katie Lee

Fettuccine Alfredo

Recipe courtesy of Tyler Florence

Shrimp Fettuccine Alfredo

Recipe courtesy of Food Network Kitchen

Alfredo Sauce

Recipe courtesy of Ree Drummond

Pineapple Upside Down Cake

Recipe courtesy of Curtis Aikens

All-American Down-Home Patriotic Meatloaf Sandwich

Recipe courtesy of Jeff Mauro

Fettuccine with White Truffle Butter and Mushrooms

Recipe courtesy of Ina Garten

Ricotta Gnocchi

Recipe courtesy of Geoffrey Zakarian

Slow Cooker Pot Roast

Recipe courtesy of Food Network

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          Get Cooking