For years we have eaten Pasta Roni side dishes at least once a week. They are delicious and convenient. Over the last year or so I have been working hard to reduce the packaged foods we eat. We all know that packaged foods are filled with salt, artificial colors, and who knows what else. I haven’t bothered to look for an alternative to our beloved Pasta Roni Parmesan because I figured it wouldn’t be as easy to make. Recently, it’s been bugging me every time I cooked the boxed noodle dish so, I did something about it. I searched for recipes and tweaked one until we liked it. My Pasta Roni Parmesan copycat recipe has more garlic than the original but it suits my family and hopefully it will suit yours too.
My Pasta Roni Parmesan copycat recipe has more garlic than the original but it suits my family and hopefully it will suit yours too.
- 3 tsp olive oil
- 3 TBS butter
- 4 cloves garlic minced
- 3 cups chicken stock
- 1/2 box angel hair pasta
- 1 1/2 cups Parmesan cheese shredded
- 3/4 cup half and half
In a large saucepan, heat the olive oil and butter over medium heat until melted.
Add the garlic and stir for about 1 minute, don't let garlic burn or it will get bitter.
Pour in the chicken stock, turn heat up to high until liquid comes to a boil.
Turn the heat back to medium, add the uncooked pasta and cook for 4-5 minutes until al dente.
Remove the pan from the heat and stir in the Parmesan cheese until melted.
Stir in the half and half then let sit for 5 minutes before serving.
I served this Pasta Roni Parmesan Copycat with my Parmesan Crusted Chicken and it was a hit! No more boxed pasta sides for me. In our house Rasta Roni has always been referred to as “schnoodles”. Maybe that’s what I should really name this recipe! I hope you enjoy this recipe and all of the easy recipes I share here on The Mom Maven. I hope you share them on your social networks. I just ask that you not copy and share the entire recipe with photos. Please use the sharing buttons below and share the link to this post. Thanks!