Garlic Parmesan Pasta: Silky One-Pot Sauce in 15 Minutes

Instructions:

1. In a cold large skillet or Dutch oven, combine the butter, olive oil, and minced garlic.
2. Turn the heat to medium-low and allow the garlic to sweat until translucent and fragrant, approximately 2-3 minutes, ensuring it does not brown.
3. Pour in the chicken broth, milk, salt, pepper, and the dry pasta.
4. Bring the mixture to a gentle boil, then immediately reduce to a simmer. Use silicone tongs to keep the pasta submerged.
5. Simmer for 7-9 minutes, stirring frequently to release starches, until the pasta is al dente and the liquid has reduced to a creamy consistency.
6. Remove from heat. Gently fold in the grated Parmigiano-Reggiano, parsley, and lemon juice until the cheese is fully emulsified and the sauce is glossy.