Lighter Chicken Fettuccine Alfredo

Bring 404g chicken broth to a boil in a large pot; add 454g fettuccine and cook al dente, 1–2 minutes before package time.

Meanwhile, mince 4000g garlic finely and cook over low heat in a large saucepan until soft and fragrant, about 2 minutes.

Pour 392g liquid cream into the garlic pan; warm gently without boiling, stirring occasionally for 2 minutes.