Melt butter over medium heat in a large skillet. Add the garlic and cook for 1 minute.
Add the chicken broth, half and half, and seasonings. Bring to a boil.
Add the pasta. Submerge the pasta into the liquid and let it return to a boil. Cook according to package instructions, partially covered. Plan on adding the broccoli during the last 5 minutes of cooking.
Run a silicone spatula along the bottom of the pot occasionally to prevent the pasta from sticking to it.
Remove from heat. Add the lemon juice and use a silicone spatula to gently mix in the Parmesan cheese. Sauce will continue to thicken upon standing.
Pro Tips
Grate the cheese from a block so that it melts and tastes the best. Packaged grated or shredded Parmesan cheese contains cellulose to prevent it from clumping together, which also prevents it from melting as well.
A combination of Parmesan, Asiago, and Romano cheese tastes great as well.
Don’t add the cheese to a super hot base as this will cause the dairy to separate and the consistency will be grainy instead of smooth.
Similarly-sized pastas may be substituted, refer to package for approximate cooking time. Examples include Fusilli (spiral) and Farfalle (bowtie).
If you prefer to add chicken: Be sure to check out my Chicken and Broccoli pasta recipe!
Storage
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. The consistency of the dairy is altered slightly once reheated but I love heating it in the microwave for a quick lunch!
ADVERTISEMENT
