Ingredients:
- 16 oz. box rigatoni or penne
- 4 tbsp. butter
- 4 cloves garlic
- 3 tbsp. all-purpose flour
- 1 cup chicken broth
- 1 cup whole milk
- ½ tsp. salt
- ¼ tsp. pepper
- 1 tsp. rosemary
- 2 tsp. dried parsley
- 1½ cups shredded Parmesan cheese
- Optional cooked shrimp, sausage or chicken
Directions:
- Cook pasta according to package directions. Salt the water so pasta isn’t bland. I add about 1 teaspoon of salt into the boiling water with the pasta.
- Melt the butter in a saucepan over medium heat. Add the garlic and cook and stir for 30 seconds. Add the flour and stir with a whisk for 30 seconds. While whisking, slowly add in the chicken broth, milk, salt, pepper and rosemary. Stir and cook for several minutes until mixture has thickened. Lower the heat if needed.
- Once the sauce is thickened, remove from heat and add dried parsley and shredded Parmesan cheese. Let melt and then stir together to combine.
- Drain the pasta, reserving 1/2 cup, but do not rinse it. Add the creamy sauce to the cooked pasta and stir together. If too thick add a small amount of pasta water, or until desired consistency is achieved.
- Add shrimp, sausage, or chicken and warm through if desired.
