Pin it
This velvety Garlic Parmesan sauce turns basic pasta into a fancy dinner without much work. Its smooth texture and deep flavors make it a fantastic starting point for tons of meal ideas that'll wow everyone at your dinner table.
I whipped up this sauce when friends dropped by unexpectedly and I needed to make something impressive quickly. When I saw their reactions after tasting it, I knew I'd found my go-to cooking trick.
What You'll Need
- Unsalted butter: Creates a smooth base and lets you manage how salty it gets
- Fresh garlic cloves: Give that punchy flavor you can't get from the powdered stuff
- Italian seasoning blend: Packs lots of herb flavors into one easy step
- All-purpose flour: Helps make the sauce thick and smooth
- Vegetable broth: Adds richness and savory taste while keeping it vegetarian
- Heavy cream: Makes the sauce feel fancy and indulgent
- Freshly shredded Parmesan cheese: Brings a nutty taste and naturally thickens things up
- Fresh parsley: Adds color and fresh herby flavor
- Kosher salt: Brings out all the tastes without being too harsh
- Fresh cracked black pepper: Adds a bit of heat and looks pretty
Simple Cooking Method
- Start With Butter:
- Get your butter completely melted in a big pan over medium-low heat until it bubbles slightly but stays golden. Don't let it turn brown. Make sure the melted butter covers the whole bottom of the pan so everything cooks evenly.
- Add Flavor Boosters:
- Throw in your minced garlic, Italian herbs, and a tiny bit of salt and pepper. Keep stirring for just one minute to get all the good flavors out without burning them. You'll smell when it's working - the kitchen will fill with amazing scents.
- Make It Thicken:
- Slowly add the flour while you stir like crazy to avoid lumps. Keep cooking and stirring for another minute to get rid of that raw flour taste. You'll end up with a light golden paste.
- Turn It Into Sauce:
- Pour in your broth a little at a time, stirring constantly so everything blends smoothly. Let it bubble gently for two minutes until it starts getting thick enough to coat your spoon.
- Make It Rich:
- Pour in the cream while still stirring. Right after that, add your cheese and parsley, mixing until the cheese completely melts and everything looks shiny. You'll be amazed how it transforms into something silky and gorgeous.
- Get It Just Right:
- Turn the heat down low and cook 3-5 more minutes, stirring often until it's as thick as you want. Remember it'll get a bit thicker as it cools down. Give it a taste and add more salt or pepper if needed.
Pin it
I won't compromise on the heavy cream in this recipe. I tried using half and half once to cut down on calories, and while it wasn't bad, it missed that restaurant-quality richness that makes everyone think you spent forever cooking. My husband still brings up the first time I made this with fresh fettuccine for our anniversary dinner.
Best Pasta Matches
This Garlic Parmesan sauce sticks perfectly to pasta with texture that can hold the creamy goodness. While fettuccine is the classic option, other flat noodles like pappardelle or tagliatelle work great too. For something different, try farfalle or rigatoni where the sauce can hide in all the nooks. Just make sure to cook your pasta until it's just firm - it'll soften more when you mix it with the hot sauce.
Using Extra Sauce
You can do so much more with this Garlic Parmesan sauce than just pasta night. Keep any extra sauce in a sealed container in your fridge for up to 3 days. It makes a fantastic starter for quick chicken pot pie when you mix in some rotisserie chicken and frozen veggies. You can also add more broth to make it thinner for a rich soup base, or use it as a fancy dip for breadsticks and roasted vegetables.
Making Changes
What's great about this recipe is how easy it is to change up. Want seafood? Toss in 1/2 pound of cooked shrimp or crab during the last minute of cooking. Love veggies? Mix in some cooked mushrooms, spinach, or roasted peppers. For different flavors, swap half the Parmesan with smoked gouda or fontina. If you like spicy food, add some red pepper flakes while cooking the garlic to give the whole sauce a nice warmth.
Pin it
Channel your hidden chef talents with this Garlic Parmesan sauce and enjoy something truly special.
Frequently Asked Questions
- → What pairs well with this sauce?
This sauce works beautifully over pasta like spaghetti, as a dip for breadsticks, drizzled on chicken or seafood, or even tossed with roasted vegetables. Try it as a risotto base for added creaminess!
- → Can I make it in advance?
Sure, prepare it up to three days ahead and store it chilled in a container. When reheating, go slow—low heat is best—and give it a good whisk to bring it back together. Add a splash of cream or milk if it's too thick after sitting in the fridge.
- → What are substitutes for heavy cream?
If you're skipping heavy cream, use half-and-half for something lighter, or try full-fat coconut milk for a dairy-free twist. Cashew cream also works well, but steer clear of regular milk—it won't be creamy enough.
- → How do I stop the Parmesan from clumping?
Freshly grate your cheese—packaged shreds don't melt as smoothly. Add it in slowly, with the pan off the heat. Whisk constantly while it's warm (not boiling), letting the cheese melt evenly without turning lumpy.
- → Can this sauce be frozen?
It's not the best idea since dairy sauces tend to separate when frozen. If needed, freeze the base before adding cheese, then stir in fresh Parmesan when reheating to get the texture back on track.
- → What's the best way to thicken or thin it?
For thicker sauce, simmer it longer or sprinkle in more Parmesan. To thin it out, pour in a little warm broth or a bit of cream until you’re happy with the texture. Remember, it sets a bit more as it cools, too.