1-First Step: Grab a deep-sided skillet and set it over medium-high heat. Add 2 cups milk, 1.5 cups chicken broth or vegetable broth, 3 tbsp butter, and 1 clove garlic minced (or 2 smaller cloves). Bring everything to a simmer while stirring until the butter fully melts. This builds the flavorful base fast.

2-Second Step: Toss in 8 ounces fettuccine pasta, breaking it if needed to fit. Stir every 30 seconds for about 3 minutes until the pasta softens up. Then drop the heat to medium and keep stirring every couple minutes. Constant movement prevents sticking, a must for creamy results.

3-Third Step: After 6 more minutes, the pasta should be almost cooked with some liquid left. Stir in 0.5 cup heavy cream and 0.75 cup freshly grated parmesan. Mix well to combine. The cheese melts right into the sauce for magic.

4-Fourth Step: Simmer on low, stirring now and then, for 2 minutes. Watch the sauce thicken as pasta finishes cooking. If it gets too thick, splash in hot water. Season with salt and pepper to taste. Perfection!

5-Final Step: Serve immediately topped with extra parmesan and chopped fresh parsley. Pairs great as an entree or side. My family devours it hot from the skillet.