Garlic Parmesan Cheese Sauce
Inside: How to roast whole bulbs of garlic that are soft, sweet and mashable–perfect for using in this garlic and parmesan sauce. Plus, how this creamy sauce elevates a multitude of recipes.
This creamy, flavorful parmesan and garlic sauce is one I reach for to add a boost of flavor to pasta, chicken, vegetables, seafood and more. Once the garlic is roasted, the rest of the recipe comes together quickly, making about 1⅓ cups of rich, velvety garlic parmesan cheese sauce that your family will love.
This rich and indulgent garlic and Parmesan sauce is luxuriously thick with fresh herbs and a hint of spice. The flavors are bold and decadent, but the sauce is versatile and pairs well with everything from pasta to veggies, salmon recipes to chicken wings.
With just a handful of ingredients—garlic, butter, heavy cream, freshly grated Parmesan, and a touch of seasonings—you can create a velvety, restaurant-worthy sauce in minutes.
Keep this recipe in your back pocket whenever you need inspiration for a plain piece of chicken or a box of linguine. You can even use it in this creamy pasta primavera in lieu of the lemon cream sauce.
Why you’ll love this recipe:
- It’s simple to make and an ideal choice for busy weeknights.
- It’s gluten-free, low-carb and keto-friendly.
- This garlic parmesan sauce has no fillers and nothing artificial like most store-bought sauces.
- The recipe can be doubled easily.
- Once the garlic is roasted, the sauce can be assembled in 10 minutes.
- It goes with everything from ravioli to baked fish.
- It can be made beforehand and keeps well in the fridge and freezer.
Ingredients:
- Whole Head of Fresh Garlic–look for a fresh, firm head of garlic. It might seem like a lot, but once the garlic roasts, the flavors mellow and become sweet, not harsh.
- Olive Oil–just a drizzle for roasting the garlic bulb.
- Butter–I used unsalted butter, but you can use salted and just moderate the amount of salt you add.
- Rosemary–I recommend using fresh rosemary for a brighter flavor in the garlic and parmesan sauce.
- Fresh Thyme–thyme has an herbal lemony quality that adds depth to the sauce. Using fresh herbs will give you the best flavor.
- Crushed Red Pepper Flakes–add a tingly spice to the dish. If you’re sensitive to heat, you can skip it.
- Kosher Salt–I use Diamond Crystal Kosher salt, which has less sodium by volume than Morton’s. If you have Morton’s reduce the amount of salt by about ⅓.
- Black Pepper–fresh ground black pepper will give you the best flavor.
- Heavy Cream–You need to use heavy cream, not half-and-half or fat-free milk. Less-fat or fat-free milk will split and curdle your sauce. Heavy cream can be boiled without breaking, so you don’t want to substitute anything else.
- Parmesan Cheese: You can use store-bought or grate your own, but for the best flavor, use the real Parmigiano Reggiano (that shelf-stable green can of Kraft isn’t real cheese).
Step-by-step Instructions:
- Cut a whole head of garlic in half crosswise. Place on a piece of aluminum foil and drizzle with olive oil. Seal the garlic into a foil packet and roast for 45 minutes at 400° F.
2. Open the foil packet and let the garlic rest until it’s cool enough to handle.
3. Squeeze the roasted cloves of garlic out of their paper shell and into a bowl. Use a fork to mash the roasted garlic into a fine paste.
4. Add the butter to a skillet over medium to medium-high heat. After the butter melts and foams, add the mashed garlic paste, rosemary and crushed red pepper flakes. Stir and cook until the mixture is blended and fragrant.
5. Add the cream in ¼ cup increments, whisking until the ingredients are blended before adding more.
6. Season with salt and pepper and continue to whisk occasionally for about 5 minutes until the mixture thickens.
7. Stir in the parmesan cheese and cook for another minute, until the sauce is thick with a creamy texture.
8. Taste for seasonings and adjust as necessary with additional cheese for more umami flavor or more cream to thin the sauce slightly to your desired consistency. Serve over pasta, chicken, shrimp or steamed veggies. Whatever you like.
Pro-Tips:
- Don’t add all the cream at once; adding it slowly will raise the temperature of the cream faster, and the sauce will reduce and thicken more evenly.
- Don’t substitute milk or half-and-half for the heavy cream. The fat content of the cream keeps the sauce from curdling as it reduces.
- If you don’t have time to roast a head of garlic, use 2-3 cloves (instead of a whole bulb). Chop the garlic finely, sauté it in the butter over medium heat until softened and fragrant (not browned), and then add the other spices. It won’t have the same mellow-sweet flavor, but you’ll taste it.
- Roasted garlic paste is always a great ingredient to have on hand. You can roast many heads at once, then transfer the flesh to a food processor and blend until smooth. Freeze the garlic paste in ice cube trays and store them in a zip-top freezer bag so it’s always ready–defrost before using.
Variations and uses for garlic parmesan cheese sauce
- Use different types of fresh herbs such as tarragon, basil, marjoram, or parsley.
- You can substitute dried herbs for fresh, but use half the amount. You could also use one teaspoon of Italian seasoning. Dried herbs are more concentrated than fresh.
- For a low-carb, keto-friendly meal, toss with fettuccine, linguine or other pasta or serve with roasted spaghetti squash.
- Use as a dipping sauce for chicken wings (like my Garlic Parmesan Wings Recipe). This is similar to the sauce they serve at Buffalo Wild Wings
- This garlic parmesan sauce recipe is thick enough to use as a pizza sauce (like a white pizza).
- Drizzle over french fries or roasted potatoes for a take on poutine.
- Serve as a sauce for steamed vegetables like asparagus, broccoli, cauliflower, or baked potatoes.
- Spoon over cooked chicken breasts, shrimp, or chopped round steak to add a flavorful zing to ordinary dishes.
FAQs
Alfredo sauce is made from 3 ingredients: cream, butter and parmesan cheese. This recipe includes whole roasted garlic, herbs and spices in addition to the basic ingredients.
On its own, parmesan isn’t considered a good melting cheese (for a grilled cheese sandwich, for example); however, adding grated parmesan cheese to a hot sauce will melt the cheese, and if you stir well, it will blend seamlessly, making a creamy garlic parmesan sauce for many dishes.
Make ahead:
- Since the roasted garlic takes the most time, you can make it up to five days in advance and store it in a zip-top bag until you’re ready to use it.
- You can make the garlic parmesan cream sauce up to 5 days ahead and store it in the refrigerator in an airtight container or glass jar with a resealable lid.
Storage:
- Store leftovers in an airtight storage container or glass jar in the fridge for up to 5 days.
Reheating:
- You can reheat the parmesan and garlic sauce in the microwave or in a saucepan.
Freezing:
- This sauce freezes well. Cool the sauce to room temperature and transfer to an airtight freezer-safe container. Freeze for up to 3 months. Defrost before reheating.
More delicious sauce recipes to make:
Garlic and Parmesan Sauce
INGREDIENTS:
- 1 bulb garlic
- 1 teaspoon olive oil
- 2 tablespoons butter
- 1 teaspoon fresh rosemary minced; or substitute ½ teaspoon dried
- 1 teaspoon fresh thyme minced; or substitute ½ teaspoon dried
- ⅛-¼ teaspoon crushed red pepper flakes depending on how spicy you like it
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 cup heavy cream
- ⅓ cup grated parmesan cheese
DIRECTIONS:
- Preheat the oven to 400° Cut 1 bulb garlic in half cross-wise. Drizzle 1 teaspoon olive oil over the cut sides and wrap them in tin foil. Roast the garlic for 45 minutes until soft. (Can be done a day or two ahead of time).
- Squeeze the roasted garlic out of the cloves onto a cutting board and roughly mash into a paste with the side of a knife.
- Heat a skillet or saucepan over medium high heat and add 2 tablespoons butter. Once it's melted, add the mashed garlic, 1 teaspoon fresh rosemary, 1 teaspoon fresh thyme, ⅛-¼ teaspoon crushed red pepper flakes, ½ teaspoon kosher salt and ¼ teaspoon freshly ground black pepper. Stir until the mixture is bubbly, fragrant and thoroughly mixed.
- Add 1 cup heavy cream about ¼ cup at a time, stirring constantly. Cook and stir for 5 minutes until the mixture is thick and bubbly. Stir in ⅓ cup grated parmesan cheese and simmer for one minute more. Serve.
RECIPE VIDEO:
NUTRITION:
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Had some leftover grilled shrimp and pasta and decided to try this sauce over the two. It was wonderfully creamy and a perfect topping; and have I mentioned, delicious!