Creamy Garlic White Pasta Sauce combines simplicity with elegance, transforming ordinary pasta into something special. With its rich, velvety texture and bold garlic flavour, it creates a restaurant-quality meal in just 15 minutes.
The combination of fresh garlic, heavy cream, and Parmesan cheese creates a harmonious blend that clings perfectly to pasta.
What Makes Creamy Garlic White Pasta Sauce Special?
What sets this sauce apart from other cream-based pasta sauces is the technique. The roux base ensures a smooth, stable sauce that won’t break or separate. Unlike traditional Alfredo recipes that can be temperamental, this version uses a foolproof method that works every time.
The garlic here isn’t just an afterthought – it’s the star. Fresh minced garlic gets sautéed until fragrant, releasing aromatic oils that fill your kitchen with an irresistible aroma. The chicken broth adds depth and complexity that you won’t find in basic cream sauces.
Ingredients for Creamy Garlic White Pasta Sauce
To create this perfect sauce, you’ll need these carefully selected ingredients:
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Ingredients
2 tablespoons unsalted butter: This gives the sauce a rich and smooth base. Using unsalted butter lets you control the overall saltiness.
2 tablespoons oil: Helps balance the butter and prevents it from burning. Also adds a subtle depth of flavour.
4 cloves garlic, minced: Fresh garlic is key for bold, aromatic flavor. It adds warmth and depth to the sauce.
1 cup heavy cream: This is what makes the sauce creamy and indulgent. It gives the sauce its signature silky texture.
1 cup grated Parmesan cheese: Melts into the sauce for a savory, cheesy finish. Use freshly grated cheese for the best results.
Salt and pepper to taste: Brings out the natural flavors of the ingredients. Add slowly and adjust as needed.
Fresh parsley, chopped (optional): Adds a touch of color and freshness on top. Great for presentation and a light, herby finish.
Instructions
Directions
- Get your ingredients ready: Before you start cooking, have all your ingredients out and measured. It makes the process quicker and easier.
- Mince the garlic: Chop the garlic into small pieces. This helps release more flavor into the sauce.
- Cook the base: In a medium pan, heat the butter and olive oil over medium heat. Once the butter melts, add the minced garlic. Cook for 1–2 minutes until it smells fragrant. Don’t let it brown.
- Add the cream: Pour in the heavy cream and stir gently. Let it come to a soft simmer.
- Melt the cheese: Slowly add the Parmesan cheese while stirring. Keep mixing until the cheese is fully melted and the sauce becomes smooth.
- Season the sauce: Add salt and pepper to taste. If the sauce is too thick, add a little pasta water or extra cream to thin it out.
- Turn off the heat: Once everything is well mixed and the sauce has the right consistency, remove it from the heat and let it sit for a minute or two.
- Serve with pasta: Toss the sauce with your cooked pasta and top with fresh parsley if you like. Serve hot.
Cooking Notes for Creamy Garlic White Pasta Sauce
Several important tips ensure perfect results every time:
• Temperature Control: Keep heat at medium to prevent cream from breaking or garlic from burning. The sauce should simmer gently, not boil vigorously.
• Fresh Ingredients: Use freshly minced garlic rather than pre-minced varieties. The flavor is more pronounced and aromatic. Similarly, grate your own Parmesan cheese for the smoothest melting and richest taste.
• Timing Matters: Start your sauce when pasta has about 5 minutes left to cook. This ensures both components finish simultaneously, allowing you to combine them while everything is hot and ready to absorb flavors.
• Reserve Pasta Water: Keep some pasta water before draining. This starchy liquid is invaluable for adjusting sauce consistency. If your sauce becomes too thick, a splash of pasta water brings it back to the perfect texture.
Serving Suggestions for Creamy Garlic White Pasta Sauce
Here are my favorite ways to serve this creamy goodness:
Perfect Pasta Pairings
- Linguine: My top choice – those long strands grab every bit of sauce
- Penne: The tubes trap the creamy sauce inside for flavor bursts
- Fettuccine: Wide ribbons that coat beautifully with the rich sauce
- Spaghetti: Classic choice that twirls perfectly on your fork
Garnish Ideas That Actually Matter
- Fresh parsley: Chop it fine for color and a fresh bite that cuts through the richness
- Extra Parmesan: Because more cheese is always a good idea
- Cracked black pepper: Adds a gentle kick that complements the garlic
- Red pepper flakes: For those who like a little heat with their comfort food
What to Serve Alongside
- Crusty bread: Perfect for soaking up any extra sauce on your plate
- Simple green salad: The acidity helps balance all that creamy goodness
- Roasted vegetables: Broccoli or asparagus add color and nutrition to your plate
Nutritional Information for Creamy Garlic White Pasta Sauce
Each serving contains:
- Calories: Around 420 per serving – hearty enough to satisfy your comfort food cravings without going overboard
- Protein: About 12 grams – the Parmesan and cream work together to keep you full and satisfied
- Healthy Fats: The cream provides good fats that help your body absorb vitamins better
- Garlic Benefits: Fresh garlic brings immune-boosting properties and may support heart health
- Portion Control: The richness naturally limits how much you’ll eat, so you get maximum satisfaction from reasonable portions
- Calcium: Thanks to the Parmesan, you’re getting a nice dose of bone-strengthening calcium
Tips for Perfecting Your Creamy Garlic White Pasta Sauce
Success lies in attention to detail:
• Room Temperature Cream: Always use room temperature cream when possible – cold cream added to hot ingredients can cause the sauce to break. If your cream is cold, let it sit out for 15-20 minutes before cooking.
• Don’t Rush the Roux: Cooking butter and flour together for the full 2 minutes ensures a smooth sauce without any floury taste. The mixture should smell nutty and become slightly golden.
• Taste and Adjust: The saltiness of Parmesan can vary, so add salt gradually. Remember that the cheese will add both flavor and saltiness to your sauce.
• Storage: Store leftovers in the refrigerator for up to 3 days. Reheat slowly over low heat, adding a splash of cream or milk to restore the original texture.
FAQs
What can I substitute for heavy cream?
While heavy cream gives the best results, you can use half-and-half for a lighter version, though the sauce will be thinner. Avoid using milk as it may curdle when heated. For dairy-free options, coconut cream works well, though it will add a subtle coconut flavor to the sauce.
How do I prevent the sauce from breaking or curdling?
The key is temperature control. Keep the heat at medium and never let the sauce boil vigorously. Use room temperature cream when possible, and add it gradually while whisking. If your sauce does break, remove it from heat and whisk in a tablespoon of cold cream to help it come back together.
Creamy Garlic White Pasta Sauce
Course: Main, sauceCuisine: American4
servings5
minutes15
minutes20
minutesIngredients
2 tablespoons unsalted butter
2 tablespoons oil
4 cloves garlic, minced
1 cup heavy cream
1 cup grated Parmesan cheese
Salt and pepper to taste
Fresh parsley, chopped (optional)
Directions
- Get all your ingredients ready and keep them within reach.
- Mince the garlic into small, even pieces.
- In a medium pan, heat the butter and oil over medium heat.
- Once the butter has melted, add the minced garlic and cook for 1–2 minutes until fragrant, but not browned.
- Pour in the heavy cream and stir gently. Let it come to a light simmer.
- Slowly add the grated Parmesan cheese, stirring constantly until melted and the sauce is smooth.
- Season with salt and pepper to taste.
- If the sauce becomes too thick, add a little pasta water or extra cream to loosen it.
- Remove the pan from heat once the sauce reaches the right consistency.
- Toss the sauce with cooked pasta and serve immediately, topped with chopped parsley if desired.
Notes
- Nutrition (per serving):
• Calories: 420 • Protein: 12g • Fat: 24g • Carbohydrates: 42g
