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  • 1 Tbs. olive oil
  • 1 Tbs. butter
  • 5 garlic cloves, minced
  • 8 oz. spaghetti
  • 1 cup cooked pasta water
  • 1 chicken bouillon cube
  • 1 cup heavy cream
  • 1-1/2 cups of four cheese italian white cheese blend (mozz, white cheddar, provolone, asiago)
  • chives, finely chopped


Servings 4
Preparation time 10mins
Cooking time 25mins


Step 1

Heat olive oil and butter on medium heat in a large skillet, add minced garlic and cook for about 1 minute on medium heat, without burning.

Cook pasta in a separate pan, drain. Reserve some of the cooked pasta water. Dissolve 1 cube of chicken broth bouillon in 1 cup of hot pasta water.

Add pasta water (with the dissolved chicken broth bouillon cube in it), heavy cream, and cooked spaghetti to the skillet with cooked garlic. Bring to a boil, stirring. Once the liquids are boiling, immediately add cheese and keep stirring everything together (spaghetti and the cream), while boiling, until cheese melts and coats pasta about 1 minute. Reduce to simmer and continue to cook, constantly stirring, to thicken the sauce-for another minute or two.

To serve top each serving with finely chopped chives.


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