Prep Time:5 mins
Cook Time:10 mins
Total Time:15 mins

Nutrition Facts (per serving)


Nutrition Facts

Servings Per Recipe 2

Calories 423

% Daily Value *
Total Fat 27g34%
Saturated Fat 16g79%
Cholesterol 84mg28%
Sodium 1818mg79%
Total Carbohydrate 22g10%
Dietary Fiber 2g8%
Protein 18g36%
Potassium 224mg5%

The daily percentage is based on a 2000-calorie diet. Your daily dose can be higher or lower depending on your caloric needs.

** Nutritional information is missing from all ingredients. Ratings are based on available nutritional data.

(-) If you are following a restrictive diet, please consult your doctor or registered dietitian before making this diet for your own consumption.


  1. 2 cups hen broth
  2. three oz angel hair pasta
  3. 1 tablespoon butter
  4. 1 clove garlic, minced
  5. ½ teaspoon Italian seasoning
  6. ¼ cup heavy cream
  7. ¾ cup finely shredded Parmesan cheese
  8. 1 teaspoon minced fresh parsley, or to taste


Bring bird broth in a saucepan to a boil over medium-high warmth. Cook angel hair pasta in the boiling broth, stirring occasionally, till smooth yet corporation to the bite, four to five mins.

    Drain pasta, reserving 1/four cup of hen broth.

    Melt butter in a saucepan over medium-low warmness; upload garlic and cook until aromatic, approximately 30 seconds. Stir in Italian seasoning, reserved 1/4 cup fowl broth, and whipping cream. Add Parmesan cheese and stir till melted.

    Stir in angel hair pasta; toss to coat. Garnish with freshly minced parsley.

    Cook’s Notes:

    I use a microplane grater to finely shred the Parmesan cheese.

    1/4 cup Parmesan cheese will be approximately 24 grams of freshly grated Parmesan cheese.