INGREDIENTS:

2 tablespoons unsalted butter
4 cloves garlic, minced
2 cups chicken broth
1 cup milk, or more, as needed
8 ounces uncooked fettuccine
Kosher salt and freshly ground black pepper, to taste
1/4 cup freshly grated Parmesan
2 tablespoons chopped fresh parsley leaves

DIRECTIONS:
1. Melt butter in a large skillet over medium high heat. Add garlic and cook, stirring frequently, until fragrant, about 1-2 minutes.
2. Stir in chicken broth, milk and fettuccine; season with salt and pepper, to taste.
3. Bring to a boil; reduce heat and simmer, stirring occasionally, until pasta is cooked through, about 18-20 minutes. Stir in Parmesan. If the mixture is too thick, add more milk as needed until desired consistency is reached.
4. Serve immediately, garnished with parsley, if desired.

Recipe courtesy of Damn Delicious.