Garlic Butter Pasta One Pot (Printable Version)

# What You'll Need:

→ Seasonings

01 - ¾ teaspoon dried basil
02 - ¾ teaspoon dried oregano
03 - ¾ teaspoon dried parsley
04 - ¾ teaspoon mustard powder
05 - ¼ teaspoon dried thyme
06 - ¼ teaspoon onion powder
07 - ¼ teaspoon black pepper

→ Sauce/Pasta

08 - 4 tablespoons butter, divided
09 - 4 cloves fresh garlic, minced
10 - 2¾ cups chicken broth
11 - ¾ cup half and half
12 - 1 teaspoon soy sauce
13 - ½ chicken bouillon cube
14 - ¾ cup freshly grated Parmesan cheese
15 - 2 tablespoons fresh lemon juice
16 - 225g Shellbow pasta

# How to Make It:

01 - Combine the dried basil, oregano, parsley, mustard powder, thyme, onion powder, and pepper in a small bowl and set aside. Measure out remaining ingredients before beginning as this preparation moves quickly.
02 - Melt 3 tablespoons of butter in a soup pot over medium heat. Add the minced garlic and seasoning mixture. Stir continuously until the butter begins to foam, about 1 minute.
03 - Pour in the chicken broth, half and half, soy sauce, and add the bouillon cube. Stir until well combined.
04 - Bring the liquid to a boil and add the pasta. Return to a gentle boil and cook uncovered according to package instructions. Use a silicone spatula to occasionally stir the bottom of the pot to prevent pasta from sticking. Test pasta for doneness before proceeding.
05 - Reduce heat to low and gradually incorporate the Parmesan cheese, stirring until melted. Remove from heat and stir in the fresh lemon juice.
06 - Add the remaining tablespoon of butter and cover the pot to allow it to melt. Gently fold the melted butter into the pasta and serve immediately.

# Handy Tips:

01 - Shellbow pasta is a cross between shells and elbows, but you can substitute with Cavatappi, Medium Shells, Orecchiette, Farfalle, or Rotini.
02 - Use fresh garlic cloves rather than jarred minced garlic for superior flavor.
03 - Freshly grated Parmesan from a wedge melts better and provides richer flavor than pre-packaged grated cheese.
04 - The mustard powder and soy sauce act as flavor enhancers that won't be distinctly noticeable in the final dish.
05 - For protein addition, consider adding cooked chicken.
06 - Refrigerate leftovers in an airtight container for up to 3 days or freeze for up to 3 months.
07 - For best reheating results, use a makeshift double boiler on the stovetop to restore the original creamy consistency.

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