This Garlic Parmesan Sauce is not only creamy and delicious, but it’s ready in about the same time it takes to cook pasta. Coincidence? I think not!
Whenever we go out for Italian, I always order some sort of dish with alfredo sauce. I absolutely love the creamy, rich flavors of alfredo! There’s a small Italian restaurant near us that makes a dish with cheese tortellini, peas and prosciutto…and the whole thing is tossed in one of the best alfredo sauces I’ve ever tasted. Yum!
On the other hand, whenever we make Italian at home, we almost always go with a classic red sauce. It’s tasty, and we usually have the necessary ingredients in the pantry. But this past week, I decided to mix things up. I wanted a good creamy pasta sauce, so I went all in and make this Garlic Parmesan Sauce. In a nutshell: creamy, decadent, delicious!
To be honest, I always thought alfredo sauces required a ton of butter. Not true. There is butter in this Garlic Parmesan Sauce, but it’s not near as much as I thought.
Instead, the base of this sauce is akin to a roux. (A roux is the base of many Cajun recipes, too.) This sauce is easy and quick, too. I made the garlic parm sauce in the same time it took to boil the water and cook the pasta. In fact, the sauce was done a couple of minutes before the pasta.
How do you make creamy garlic parmesan sauce?
Once you’ve got that roux cooking in the saucepan, all you need after that is chicken (or veggie) stock, milk and lots of Parmesan cheese. I opted to get a container of grated Parmesan cheese from the cheese section in our grocery store. That saved me a ton of time when making this recipe!
Oh, and I almost forgot the garlic! We always keep roasted garlic in the freezer, and I chose to use roasted garlic for this recipe rather than raw garlic. The roasted version added a fun depth of flavor to the finished dish. Was it garlicky? Yes. But then again, this is a Garlic Parmesan Sauce!
Whenever we make this again, I’ll use the same amount of garlic as both Laura and I loved this recipe. However, you could easily cut back on the roasted garlic based on personal tastes.
Can you Make Garlic Parm Sauce Ahead?
This Garlic Parmesan Sauce reheats really well (it doesn’t break like other cream sauces often do), and we added some roasted broccoli in with the pasta on night #2. Delicious!
Ways to Use Garlic Parmesan Sauce
A plate of roasted veggies tossed in this Garlic Parmesan Sauce would be quite tasty by itself. As we were eating dinner, Laura and I were talking about other ways we could use this same sauce.
I’m going to put it out there that this sauce would make a killer base for mac and cheese. And I bet I could pour a spoonful of this sauce over chicken-fried steak for one epic meal!
No matter how you use this sauce, I can promise you it will be a meal that gets requested again…and again…and again. Enjoy!
Did you make this Garlic Parmesan Sauce at home? Leave a comment! Or snap a photo and tag me on Instagram (@Spicedblog).
Garlic Parmesan Sauce
- 16 oz. spaghetti or linguine
- 4 Tbsp unsalted butter
- ½ cup all-purpose flour
- 2 cups low-sodium chicken stock
- ¾ cup whole or 2% milk
- 1 head roasted garlic (10-12 cloves; see note) coarsely chopped
- ½ tsp salt
- ½ tsp black pepper
- 1¼ cups grated Parmesan cheese
- ¾ cup heavy cream
- fresh Italian parsley chopped
- Cook pasta according to package instructions; drain and set aside.
- Meanwhile, using a heavy saucepan, add butter and place over medium heat until butter has completely melted.
- Add flour and stir well. Continue cooking for 3-4 minutes, stirring frequently to prevent flour from burning.
- Add chicken stock, milk, chopped roasted garlic, salt and pepper; stir mixture until smooth.
- Bring mixture to a simmer and cook on low heat, stirring often, for 8-10 minutes.
- Add Parmesan cheese and heavy cream; stir until smooth.
- Place cooked pasta in a large skillet; add cream sauce and toss until well coated. Cook over medium heat, stirring often, until heated through. Garnish with freshly chopped Italian parsley before serving.