Parmesan Garlic Noodles

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PARMESAN-GARLIC-NOODLES-COLLAGE2 Hi everyone!  Sorry I haven’t published a recipe in a while.  Things have gotten a little crazy in our neck of the woods, but they are hopefully starting to settle back down so I can refocus my energy on what I love to do most  ~ create recipes!

Today I have an easy side dish that I’ve wanted to recreate for quite some time…Parmesan Garlic Noodles.

I stopped buying the boxed rice and noodle products a long time ago but I know my son really missed them. He is BY FAR my carb boy where my daughter is more of a protein lover.  However, that too, is subject to change in our near future because she told me yesterday she didn’t want to eat meat anymore. Oh boy!  So not only is she gluten free but now is shying away from all meat too.

Please pray for me.

In the meantime I have carb boy who can literally live on bagels, bread, pizza and noodles for the rest of his life. Since I’ve been serving more potatoes and rice side dishes since going unprocessed, I thought I’d give him a special treat the other night and make these parmesan garlic noodles. parmesan-garlic-noodles4 You want to talk about easy!  This side dish is ready in under 15 minutes.

I used angel hair pasta which only takes 4 minutes to cook, and yes it is white.  I searched high and low for whole wheat angel hair and couldn’t find it.  🙁

You start by making the sauce which has 6 cloves of garlic in it!   I told you it was garlicky and add chicken stock, half and half (or whole milk) and parmesan cheese.

These parmesan garlic noodles are the ULTIMATE comfort food! I served these noodles with my Baked Garlic Chicken and the marriage was fabulous!  Both dishes had ample amounts of fresh, wonderful garlic permeating through them! baked garlic chicken

Feel free to substitute the angel hair pasta with your favorite pasta.  Whole wheat shells are a great choice because the creamy garlic cheese sauce gets all inside the shells!

Parmesan Garlic Noodles

Ingredients

3 teaspoons olive oil
5-6 cloves fresh garlic, minced
3 Tablespoons butter
1/2 box angel hair pasta
1 cup freshly grated Parmesan cheese
3/4 cup half and half (or whole milk)
1/2 teaspoon 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. Serve immediately
http://www.happilyunprocessed.com/2015/03/27/parmesan-garlic-noodles/

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

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Comments

  1. 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?

  2. Anonymous says:

    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.

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

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

  5. Song Sparrow says:

    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!

  6. 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! 🙂

  7. Eve Szymanski says:

    Very good. We used linguini pasta.

  8. Elaine Fick says:

    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.

    • 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!

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

  10. Anonymous says:

    What’s the nutrition value on this

  11. Margaret says:

    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!

  12. Kaitlyn says:

    Hi! How many does this serve?

  13. Kim Bytheway says:

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

  14. 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

  15. 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.

  16. 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!

    • *hot ingredients I meant

    • Elaine Fick says:

      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.

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

  18. What size box of pasta? Thanks!

  19. This recipe is AMAZING!!!!!

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

    • 5 stars??? WOW! thank you!

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

        • 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. 🙂

          • Anonymous says:

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

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

  21. 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?

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

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

  24. Anonymous says:

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

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

  26. Can I do this w/o milk lactose hubby

  27. Made this for a lunch party today. It was a hit! Had to substitute canned less-sodium chicken noodle soap (strained out the noodles) for the chicken stock (not available in Philippine supermarkets—crazy, right?), but it turned out well. Using real Parmesan is key! We almost bought the green can, because real Parm is pricey, but glad we decided to go for the fresher choice. We’ll be making this again.

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

  29. Jenny Mette says:

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

  30. 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!

  31. 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 ?

    • 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.

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

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

    • 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!

  34. 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!!

  35. Another epic Pinterest recipe fail. Doubled recipe and it was more like soup. Disgusting.

  36. 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

  37. 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

  38. 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!

    • 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!

  39. 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!)

    • 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.

  40. 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?

    • 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!

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

    • 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!

      • 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!

        • 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.

  42. Jen Herter says:

    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.

  43. What size is the pasta box

  44. 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.

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

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

  47. 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!!

  48. Georgia says:

    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!

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

  50. 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.

  51. Keerthi says:

    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?

  52. 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.

  53. 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!

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

    • 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.

      • christina says:

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

  55. 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!

    • 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.

      • 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.

        • 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.

  56. Adrienne says:

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

  57. 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?

    • 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.

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

    • they are cooked in the broth jamie

      • Staci Brock says:

        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.

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

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

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