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Parmesan Garlic Noodles

Parmesan Garlic Noodles
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.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!
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!


  • 3 teaspoons olive oil
  • 5-6 cloves fresh garlic, minced
  • 3 Tablespoons butter
  • 3 cups chicken stock
  • 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
  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
Recipe Source:
I used all organic ingredients when making this recipe, and hope you do too!