Garlic Parmesan Sauce
This incredibly versatile Garlic Parmesan Sauce will take your pasta meals to another level!
A deliciously flavorful and creamy garlic sauce that’s the perfect finishing touch for pasta, chicken, or as a dipping sauce for your favorite appetizers. Plus you’ll have it ready in just 20 minutes!
Are you a big fan of garlic? I love it on my Garlic Pizza, in my Roasted Garlic and Rosemary Potatoes, or as the hero of my Roasted Garlic Butter. And this Garlic Parmesan Sauce is even more fragrant and delicious than you can imagine!
This creamy garlic sauce comes together in nearly no time and with basic ingredients, you’ll probably already have it on hand. It’s the perfect recipe to turn to on busy weeknights when you need an easy pasta sauce or a flavorful dip for chicken. Keep scrolling for deliciousness!
Why you’ll love this recipe
- Creamy – this creamy garlic sauce is lusciously smooth and creamy! Say goodbye to thick, lumpy sauces and hello to this decadently rich creamy sauce.
- Easy to make – in nearly no time, actually just 20 minutes, you’ll have this delicious creamy garlic and Parmesan sauce ready to serve. Plus it only requires 7 basic ingredients!
- Versatile – Whether you’re serving this Parmesan Sauce as a dip for chicken cutlets, pasta sauce, or pizza topping, I’m certain this will become a staple recipe in your kitchen. The possibilities are endless! My favorite is with these Mushroom Ravioli.
- Tasty – Parmesan garlic sauce is absolutely loaded with flavor! The Parmesan cheese adds a signature savory hit, while the garlic adds brightness and fragrance.
For complete ingredient quantities and full instructions, please scroll to the printable recipe card at the bottom of the page.
Ingredients
- Butter: With just a small amount of butter required for this recipe, salted or unsalted butter will work. It’s your choice.
- Garlic cloves: The main flavor is garlic in this sauce so fresh garlic is the best choice.
- Chicken broth: Storebought is fine here, just be sure to use a good quality one.
- Heavy cream: For best results, choose a good quality cream with no additives and with at least 36% fat. You’ll find this easily in the grocery store. Whipping cream would also work.
- Parmesan Cheese: My preference is buying a block of Parmesan cheese (or Parmigiano Reggiano cheese) and grating it freshly. Firstly, because the block of cheese is often a better quality and secondly, it works out cheaper.
- Nutmeg: I prefer freshly grated nutmeg, but ground nutmeg would work fine in this Parmesan cheese sauce.
- Parsley: Flat-leaf parsley has more flavor than curly leaf but the choice is yours.
Instructions
Heat butter in a large pan and fry the minced garlic until fragrant.
Add the chicken broth, cream, nutmeg, salt and pepper. Stir and bring to a boil.
When the cream has reduced, turn the heat down and add the freshly grated Parmesan cheese.
Whisk well to combine the cheese into the sauce and simmer until slightly thickened.
Stir in the parsley and serve immediately.
Substitutions
- Garlic – you could use garlic paste or minced garlic if you don’t have fresh garlic
- Chicken broth – vegetable broth is a good substitute here.
- Parmesan cheese – while it wouldn’t be a Parmesan cheese sauce, you could use Pecorino Romano or another cheese of your choice instead.
Variations
- Spicy – make a spicy version by adding a sprinkling of red pepper flakes to the Parmesan Sauce.
- Italian Seasoning – ramp up the flavors in the sauce by adding one teaspoon of Italian seasoning or another herb mix.
- Zesty – add a squeeze of lemon right at the end to add some zesty acidity to the sauce.
Equipment
This easy Garlic Parmesan Sauce doesn’t require any fancy kitchen equipment! You’ll just need a large pan or skillet, a wooden spoon, and basic kitchen staples.
Storage
Depending on the freshness of your cream, this sauce can be stored in an airtight container for 5-7 days. To reheat, simply warm in a pan, stirring regularly, over low heat until you reach the desired temperature.
Top tips
- The main flavor is garlic but it’s important to mince it finely. A smooth paste of garlic will blend evenly into the sauce. Large pieces of garlic can be unpleasant.
- Take care not to burn the garlic as it will alter the taste and become bitter. Cook gently in the butter until just fragrant and no longer.
- Use a whisk to help incorporate the Parmesan cheese thoroughly into the sauce.
- The sauce can be made in advance and stored in an airtight container in the refrigerator to allow the flavors to develop. Simply reheat slowly over low heat in a pan.
FAQ
No, creamy garlic and Parmesan sauce isn’t spicy, but you can add red pepper flakes if you like a little warmth. The sauce as it stands, is creamy, rich, and savory!Â
The possibilities are endless! Stir it through pasta, serve it as a dipping sauce for chicken wings, or drizzle it over pizza.Â
The Parmesan cheese will incorporate better into the sauce when the heat is turned down low. I also recommend adding the cheese in a little at a time, while stirring constantly.Â
Serving Suggestions
I love serving this Garlic Parmesan Sauce over fresh homemade pasta, like my Busiate pasta. However, it also makes a wonderful dip for wings, homemade Grissini Breadsticks, or my Fried Meatballs.
Related
Garlic Butter Sauce
Homemade Cavatelli Pasta
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Parmesan Garlic Sauce
Ingredients
- 1 Tbsp (14 grams) butter (salted or unsalted)
- 2 garlic cloves (minced)
- ¼ cup (60ml) chicken broth
- 1 ¼ cups (300ml) heavy cream
- ¾ cup (80 grams) grated Parmesan Cheese (Parmigiano Reggiano cheese)
- pinch nutmeg
- chopped flat leaf parsley
- ¼ teaspoon salt or to taste
- Freshly ground black pepper
Instructions
- Heat a butter in a large pan and fry the minced garlic for until fragrant. Don’t let it color.
- Add the chicken broth cream, nutmeg, salt, and pepper. Stir and bring to a simmer.
- Let it simmer for a few minutes to allow the cream to reduce a little.
- Add the freshly grated parmesan. Stir or whisk until slightly thickened turn off the heat.
- Stir in the parsley. Serve hot.
- If serving with pasta, reserve some pasta water then add the cooked pasta or ravioli straight from the water using a slotted spoon. Add pasta water as needed. Serve with extra parmesan cheese.
Notes
- For the best flavor, mince the garlic very finely to create a smooth paste. This will ensure it blends evenly into the sauce and prevents any unpleasant large pieces.
- Be careful not to burn the garlic, as this will alter the taste and make it bitter. Cook it gently in butter until it becomes fragrant but not browned.
- Use a whisk to incorporate the Parmesan cheese thoroughly into the sauce, creating a creamy texture.
- The sauce can be made in advance and stored in an airtight container in the refrigerator. This allows the flavors to develop. To serve, simply reheat it slowly over low heat in a pan.
Nutritional Estimate Per Serving
Nutritional Disclaimer
Nutritional information is an estimate provided by an online nutrition calculator. For accurate results, it is recommended that the nutritional information be calculated based on the ingredients and brands you use.
Love it and all your recipes are delicious!!!
Thank you, Annie! That makes me so happy!