Ingredients
Scale
- 8 oz mini shell pasta
- 2 tablespoons butter
- 2 garlic cloves, minced
- 2 tablespoons gluten-free flour (or all-purpose flour)
- 3/4 cup chicken broth
- 3/4 cup milk
- 1 teaspoon dried parsley flakes
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1/4 cup freshly grated Parmesan cheese
Instructions
- Cook the mini shell pasta in boiling salted water until al dente; drain and set aside.
- In a saucepan over medium heat, melt butter and sauté minced garlic until fragrant.
- Whisk in gluten-free flour (or all-purpose) for about 30 seconds.
- Gradually add chicken broth and milk while whisking to form a smooth sauce. Incorporate parsley flakes, garlic powder, salt, and pepper.
- Increase heat slightly; stir constantly until the sauce thickens (about 4–5 minutes). Remove from heat and mix in Parmesan cheese until smooth.
- Fold in the cooked pasta, adjust seasoning if necessary, and let sit for 5 minutes before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 370
- Sugar: 5g
- Sodium: 590mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 32mg