Rich, creamy pasta cooked entirely in one pan for easy prep and cleanup.

2 tablespoons olive oil

3 cloves garlic, minced

2 cups low-sodium chicken broth

1½ cups heavy cream

8 ounces uncooked penne pasta

¼ teaspoon salt

¼ teaspoon black pepper

½ cup freshly grated Parmesan cheese

2 tablespoons chopped fresh parsley

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1. Heat olive oil in a large skillet over medium-high heat and sauté garlic until fragrant.

2. Add chicken broth, heavy cream, pasta, salt, and pepper. Stir to combine.

3. Bring to a boil, then reduce heat and simmer until pasta is tender.

4. Stir in Parmesan cheese until melted and creamy.

5. Garnish with parsley and serve hot.

Vegetable broth can replace chicken broth for a vegetarian option. Stir occasionally to prevent sticking.