Easy 15 Minute Garlic Parmesan Sauce Recipe

Think of this 15 Minute Garlic Parmesan Sauce as your weeknight secret weapon. It’s a rich, restaurant-style Parmesan cream sauce that’s loaded with garlic and real Parmesan cheese, yet it’s surprisingly easy to make at home. With just a handful of ingredients, you get a silky, creamy garlic sauce that tastes like it came from your favorite Italian restaurant. And yes, it’s ready in about 15 minutes from start to finish, which is a huge win on a busy night (hello, easy comfort food!).

I love whipping up this sauce when I need a quick dinner or an indulgent appetizer. It’s the kind of sauce that makes everything it touches more delicious. Toss it with pasta – this garlic Parmesan sauce for pasta will have everyone scraping their plates. Spoon it over grilled chicken for a creamy garlic sauce for chicken that’s way better than anything from a jar. You can even serve it as a warm dip with crusty bread or drizzle it over roasted veggies. Honestly, there’s no wrong way to enjoy it. It’s cozy, comforting, and practically foolproof – a simple recipe that delivers big on flavor every time.

Why You’ll Love This Sauce

• Ready in 15 Minutes: This sauce comes together in a flash. It’s perfect for busy weeknights when you need something quick but a little special. In just 15 minutes, you have a luscious, garlicky sauce ready to go!
• Super Versatile: Whether you need a garlic Parmesan sauce for pasta or a creamy garlic sauce for chicken, this recipe has you covered. Drizzle it over roasted vegetables, use it as a dipping sauce for breadsticks, or even spread it on a homemade pizza as a white sauce. One sauce, so many possibilities.
• Restaurant-Style Flavor: It tastes like a restaurant-style Parmesan cream sauce from your favorite Italian spot, but you made it at home. Rich, buttery, and loaded with garlic and cheese – it’s the kind of sauce that makes any meal feel special (even if you’re wearing PJs while cooking!).
• Simple Ingredients: No hard-to-find ingredients here – just basic kitchen staples like butter, garlic, cream, and cheese. You probably have most of it on hand already. It’s amazing how these simple things combine into such an indulgent sauce.
• Foolproof: You don’t need to be a culinary expert to nail this recipe. It’s an easy cream sauce that even beginner home cooks can make with confidence. There’s a bit of wiggle room, too – if it gets too thick or too thin, it’s easy to adjust (see the tips below). No stress, just delicious results.

Ingredients

• Butter: Go for unsalted butter if you can. It gives you more control over the saltiness of the sauce (you can always add salt later, but you can’t take it out!). If you only have salted butter, just be cautious with the added salt. Butter forms the base of the sauce and adds rich flavor.
• Garlic: Fresh garlic is a must for that bold garlic flavor. We’re using 6 cloves because we are not shy about garlic around here! Mince it finely. (If 6 cloves sounds like a lot, trust me – the garlic mellows as it cooks and makes the sauce amazing. But you can scale back to 3-4 cloves if you prefer it milder.) In a pinch, you could use a heaping teaspoon of jarred minced garlic or 1/2 teaspoon of garlic powder, but fresh really tastes best.
• Heavy Cream: This makes the sauce ultra-creamy and decadent. Heavy cream thickens as it simmers and gives that luxuriously smooth texture. You can substitute half-and-half if needed, but the sauce will be a bit thinner (and you might want to use the flour in that case to help thicken it). For the richest flavor and texture, stick with heavy cream if possible.
• Parmesan Cheese: Freshly grated Parmesan is key. It melts smoothly into the sauce and adds tons of savory flavor. Pre-shredded cheese often has additives that prevent melting, so grab a wedge of Parm and grate it yourself – your taste buds will thank you. If needed, you can swap in similar hard cheeses like Pecorino Romano or Grana Padano, but note those are saltier, so adjust the salt to taste.
• Black Pepper: Freshly cracked black pepper adds subtle heat and depth. About 1/4 teaspoon is a good starting point. Feel free to add more if you love a peppery kick. (For an ultra-smooth look with no black specks, you could use a pinch of white pepper instead, but I personally love the little flecks of black pepper in a creamy sauce.)
• Salt: A little salt enhances all the other flavors. Start with 1/4 teaspoon, then taste and adjust as needed. Remember that Parmesan is salty, so you might not need much extra salt at all, especially if you used salted butter. Always taste the finished sauce and add a pinch more if it needs it.
• Nutmeg: A secret weapon in creamy white sauces! Just 1/8 teaspoon (a pinch) of freshly grated nutmeg adds a warm, subtle nutty note that makes the sauce taste like those in high-end restaurants. You won’t directly taste “nutmeg” – it simply enhances the overall flavor. If you don’t have it, you can skip it, but if you do have nutmeg, try it out.
• Fresh Parsley: Chopped fresh parsley adds a pop of color and a hint of herbal freshness at the end. Stirring in a couple tablespoons at the end makes the sauce look pretty and taste less heavy. No fresh parsley on hand? You can use 2 teaspoons of dried parsley (though it’s not quite the same), or swap in fresh basil for a different vibe.
• All-Purpose Flour (optional): A tablespoon of flour helps thicken the sauce by creating a roux with the butter. This is totally optional. If you prefer a thinner sauce or need the recipe to be gluten-free, you can leave the flour out. The sauce will still thicken up a bit from the cream and cheese as it cooks. Using flour just gives you a head start on thickening and makes the sauce a little more foolproof (especially if you’re using half-and-half or milk).

Step-by-Step: How to Make Garlic Parmesan Sauce

This sauce is made on the stovetop in one pan and comes together quickly. Follow these easy steps to make your creamy garlic Parmesan sauce:

1. Sauté the Garlic: In a medium saucepan or skillet, melt the butter over medium-low heat. Once the butter is melted and foamy, add the minced garlic. Sauté for about 30 seconds to 1 minute, stirring constantly, until the garlic is fragrant. (Keep the heat on the low side – we want to soften the garlic, not brown it. Burnt garlic can turn bitter, and we don’t want that!)
2. Make a Roux (optional): If you’re using the flour, sprinkle it over the butter and garlic. Stir continuously for about a minute to cook off the raw flour taste. It will form a paste (a roux) that will help thicken the sauce. If you’re skipping the flour, you can jump straight to the next step.
3. Add the Cream: Slowly pour in the heavy cream while whisking. (Whisking helps incorporate the roux and prevents lumps.) Increase the heat to medium and bring the cream to a gentle simmer, stirring frequently. You should see tiny bubbles around the edges, but don’t let it boil rapidly. Let it simmer for a couple of minutes so the cream starts to reduce slightly.
4. Add Parmesan: Reduce heat to low. Add the grated Parmesan cheese to the simmering cream, stirring or whisking until it melts completely. The sauce will start to thicken up as the cheese melts. Keep stirring to make sure the cheese blends in smoothly and nothing sticks to the bottom. (If the cheese isn’t melting well, remove the pan from heat for a moment and keep stirring — high heat can sometimes make cheese seize up.)
5. Season the Sauce: Stir in the black pepper, salt, and nutmeg (if using). Continue to cook on low heat for another 2-3 minutes, stirring often, until the sauce is smooth and has your desired consistency. If it gets too thick at any point, you can add a splash more cream or even a bit of water to thin it out. If it’s too thin, let it simmer a bit longer. Remember, the sauce will thicken a little more as it cools.
6. Finish with Parsley & Serve: Turn off the heat and stir in the chopped fresh parsley. Give the sauce a taste and adjust the seasoning if needed (add a pinch more salt or pepper to your liking). Now it’s ready to serve! Pour the hot garlic Parmesan sauce over cooked pasta and toss to coat, spoon it over chicken or vegetables, or serve it in a bowl for dipping. Enjoy it while it’s warm and creamy.

Variations and Substitutions

• Add a Kick of Heat: Like it spicy? Add 1/4 teaspoon of red pepper flakes or a pinch of cayenne pepper to the sauce along with the other seasonings. It will give your garlic Parmesan sauce a gentle kick that plays really well with the rich, creamy goodness. (Think spicy garlic cream sauce – a nice twist for those who enjoy a little heat.)
• Mix up the Cheeses: While Parmesan is classic, you can swap or add other cheeses for fun. Pecorino Romano will make the sauce a bit sharper and saltier. Asiago or Gruyère can add a different depth of flavor, too. If you want an extra creamy, slightly tangy note, you could even stir in a couple ounces of cream cheese until it melts. Different cheeses will change the flavor profile, but the sauce will still be delicious – just your own custom blend!
• Herb Variations: Instead of (or in addition to) parsley, try other herbs. Fresh basil, thyme, or chives can be fantastic. You could also stir in a teaspoon of Italian seasoning or a mix of dried basil/oregano to give the sauce an Italian herb vibe (great if you’re using it on pizza or pasta). For a sweeter, mellow garlic flavor, use roasted garlic in place of fresh – it takes a little extra prep, but it adds a whole new depth of flavor.
• Lighter Options: To lighten up the sauce, you can replace the heavy cream with half-and-half or a mix of half heavy cream and half whole milk. If you do this, using the optional flour is recommended to help thicken the sauce since lighter dairy won’t reduce and thicken as much. The result will be a thinner sauce (and a bit less rich), but still tasty and creamy. Another tip: if you want to cut calories further, you can try using evaporated milk as a cream substitute – it’s more stable than regular milk in sauces (though you might miss a bit of that rich mouthfeel).
• Gluten-Free: Making this sauce gluten-free is easy – just omit the flour. The heavy cream and cheese will thicken the sauce on their own when you simmer it. If you find you want it a bit thicker, you can use a cornstarch slurry (mix 1 teaspoon cornstarch with 1 tablespoon cold water and whisk it into the simmering sauce). That will thicken it up without any flour. The rest of the ingredients are naturally gluten-free.

Tips for Creamy Success

• Prep First (Mise en Place): This recipe comes together quickly, so have everything measured and ready before you start cooking. Mince that garlic, grate that cheese, measure your cream, etc. When the cooking starts, you won’t have time for chopping or measuring without risking something burning. A little prep makes the whole process go smoothly.
• Low and Slow for the Win: Avoid the temptation to crank up the heat. Cooking the sauce over medium-low heat (and then low when adding cheese) ensures nothing scorches or curdles. High heat can cause the dairy to separate or the garlic to burn. So take it easy and let the sauce come together gently – the result will be a smoother, creamier sauce.
• Taste and Season as You Go: This sauce is all about simple ingredients, so proper seasoning is key. Add a pinch of salt and pepper early on, then taste again after adding the cheese. You might find you don’t need much salt because Parmesan is quite salty. Tasting as you cook not only prevents over-seasoning, it also lets you adjust things to your liking. (Plus, tasting sauce is a perk of the job!)
• Use Fresh Parmesan for a Smooth Sauce: For the creamiest texture, use freshly grated Parmesan cheese. If you use the canned or pre-shredded cheese, you might end up with little grainy bits or a sauce that doesn’t fully smooth out. Fresh cheese melts into the sauce like a dream and helps thicken it naturally. It’s worth the extra few minutes to grate it.
• Don’t Worry if It Thickens Up: If your sauce seems to be getting too thick or if it thickens after sitting for a bit, don’t panic. You can always adjust the consistency. Just stir in a splash of hot pasta water, a little more cream, or even milk to loosen it. Conversely, if your sauce is thinner than you’d like, let it simmer a bit longer or throw in another small handful of Parmesan. There’s wiggle room to get it just how you want it.
• Serve Immediately: Cream sauces like this are best served right away while they’re silky and warm. If you can, time it so that whatever you’re serving it with (pasta, etc.) is ready to go when the sauce is done. If the sauce sits and cools, it will thicken and could start to form a skin on top. If you need to hold it for a short while, keep it on very low heat and stir occasionally. But ideally, serve it fresh for that ultra-creamy texture.

Storage and Reheating

• Storage: Allow the sauce to cool slightly, then transfer any leftovers to an airtight container. Store it in the refrigerator for up to 3-4 days. (Truthfully, it’s so tasty it rarely lasts that long!) The sauce will thicken a lot in the fridge as the butter solidifies – that’s normal.
• Reheating: Reheat your garlic Parmesan sauce gently to keep it smooth. The best method is on the stovetop over low heat. Pour the sauce into a small saucepan, add a splash of milk or cream to loosen it up, and heat slowly, stirring often, until it’s warm and silky again. Avoid boiling it. You can also microwave it in short 20-30 second bursts, stirring between each burst, until heated through. If you notice the sauce has separated a bit (oils on top), just whisk it vigorously while reheating and it should come back together.
• Freezing: Cream-based sauces generally don’t freeze well, as they can separate or turn grainy when thawed. It’s best to make just what you need. If you do have to freeze it, freeze in a sealed container for up to 1 month and reheat slowly on the stove while whisking. Just be aware the texture might not be as smooth after freezing.

FAQ

Can I use milk instead of heavy cream?
Yes, you can, but the sauce won’t be as rich and creamy. If you substitute whole milk or half-and-half for the heavy cream, I suggest using the optional flour to help thicken the sauce. Also, be extra careful with the heat – milk can curdle if boiled. Heat the sauce gently and simmer just until it thickens. The flavor will be lighter and less decadent than the heavy cream version, but it’ll still be a tasty garlic-Parmesan sauce.

Can I make this sauce without flour?
Absolutely! The flour is just there as a little insurance to thicken the sauce. If you skip it, simply let the sauce simmer a few minutes longer so the cream reduces. The Parmesan will still thicken the sauce on its own. You can also use a cornstarch slurry (mix 1 teaspoon cornstarch with 1 tablespoon cold water) and add that during simmering if you want a gluten-free thickener. Many classic Alfredo sauce recipes don’t use flour, so you’re in good company skipping it.

How can I thin out thick sauce or thicken a thin sauce?
If your sauce ends up thicker than you’d like (for example, it sat and cooled a bit, or you just prefer a looser sauce), just whisk in a bit more liquid. A splash of hot cream, milk, or even some of your pasta’s boiling water will do the trick to thin it out. If your sauce is too thin, put it back on low heat and let it simmer down for a couple more minutes. You can also add an extra sprinkle of Parmesan cheese to help thicken it (cheese is a natural thickener as it melts). And remember, the sauce thickens as it cools, so aim for a slightly looser consistency on the stove knowing it will firm up off the heat.

Is this the same as Alfredo sauce?
This sauce is very similar to a classic Alfredo sauce, with a garlicky twist. Traditional Italian Alfredo doesn’t usually include garlic (and originally was just butter and Parmesan tossed with pasta). American-style Alfredo sauces often have cream and garlic. So you can absolutely think of this as a garlic Alfredo sauce (with a tiny pinch of nutmeg for depth). Whatever you call it, it’s a delicious creamy Parmesan sauce that Alfredo fans will love.

Can I double the recipe?
Definitely. If you want to make a larger batch, you can double or triple the ingredients. Use a larger pan so you have room to whisk and stir. Keep the heat moderate so nothing scorches with the increased volume. It may take a minute or two longer to come to a simmer and thicken, but the method is the same. This is great if you’re serving a crowd or want planned leftovers. (Tip: If doubling, add the cheese in batches, stirring to melt each addition. This helps it integrate smoothly without clumping.)

What to Serve It With

• Pasta: This sauce + pasta = comfort food heaven. Toss it with fettuccine, linguine, penne, or any pasta shape you love for an easy garlic Parmesan pasta dinner. You can add grilled shrimp or chicken to make it a meal, or keep it simple with just the sauce and noodles. A little extra grated Parmesan on top and a sprinkle of parsley make it perfect.
• Chicken: Pour this sauce over pan-seared or grilled chicken breasts and you’ve got an instant upgrade – hello, creamy garlic Parmesan chicken! It’s also amazing as a sauce for breaded chicken cutlets or chicken tenders. You can even stir shredded rotisserie chicken into the sauce and toss with pasta for a quick chicken Alfredo-esque dish.
• Roasted Vegetables: Drizzle the garlic Parmesan sauce over roasted veggies like broccoli, cauliflower, or asparagus. It turns simple roasted vegetables into a decadent side dish. Seriously, even the veggie skeptics will be reaching for seconds. It’s also lovely on a baked potato – split a baked potato and pour this sauce inside, maybe with extra cheese on top.
• Pizza/Flatbread: Use this sauce as a white pizza sauce. Spread a thin layer on your pizza crust instead of tomato sauce, then add toppings like cooked chicken, spinach, mushrooms, and mozzarella for a killer white garlic pizza. It’s like a chicken Alfredo pizza, and it is next-level good. Also try it on flatbreads or as the base for a garlic bread pizza.
• Dipping Sauce: Serve it in a bowl as a warm dip. It’s awesome with breadsticks, garlic bread, or chunks of crusty bread – kind of like a fondue. You can also put it out with a veggie platter (think carrots, bell pepper strips, broccoli florets) for something different at a party. And don’t forget, garlic Parmesan wings are a thing – toss crispy chicken wings in this sauce or just use it on the side for dipping. Your guests will devour it!

More Recipes You’ll Love

If you love this creamy garlic Parmesan sauce, here are a few more comfort-food favorites you should try:

• Creamy Garlic Chicken Pasta Bake – A cozy casserole with tender chicken, pasta, and a garlic Parmesan cream sauce, baked until bubbly and golden. It’s weeknight comfort in a pan.
• One-Pot Creamy Alfredo Pasta – An easy one-pot pasta dinner that delivers all the creamy, cheesy goodness without the extra cleanup. Perfect for busy nights when you want Alfredo flavor fast.
• Homemade Alfredo Sauce – A classic take on white sauce made with just butter, cream, and Parmesan. It’s a great recipe to have on hand for pasta night and shows how simple true Alfredo can be.

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Easy 15 Minute Garlic Parmesan Sauce Recipe

Cuisine: American, Italian Courses: Sauces & Dips

Difficulty: Beginner Prep Time 5 mins Cook Time 10 mins Rest Time 15 mins Total Time 30 mins

Servings: 4 Estimated Cost: $ 8 Calories: 320

Description

A creamy, savory sauce bursting with garlic and parmesan, perfect for pasta, chicken, or vegetables. Ready in a flash!

Ingredients

Scale

1/2x 1x 2x 3x

• 4 tbsp unsalted butter
• 6 cloves garlic, minced
• 1 cup heavy cream
• 1 cup freshly grated parmesan cheese
• ¹⁄₄ tsp black pepper
• ¹⁄₄ tsp salt, or to taste
• ¹⁄₈ tsp nutmeg (freshly grated if possible)
• 2 tbsp fresh parsley, chopped
• 1 tbsp all-purpose flour (optional, for thickening)

Instructions

1. Melt the butter in a saucepan over medium heat.
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2. Add the minced garlic and sauté for 1-2 minutes until fragrant but not browned.
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3. If using flour, sprinkle it over the garlic and butter and cook for 1 minute, stirring constantly.
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4. Slowly pour in the heavy cream while whisking continuously.
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5. Bring the mixture to a gentle simmer, then reduce heat to low.
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6. Gradually add the grated parmesan cheese, stirring until completely melted and smooth.
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7. Stir in the black pepper, salt, and nutmeg.
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8. Let the sauce simmer gently for 2-3 minutes until it thickens slightly.
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9. Taste and adjust seasoning if needed.
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10. Remove from heat and stir in the fresh parsley.
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11. Serve immediately over pasta, chicken, or vegetables.
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Nutrition Facts

Servings 4

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Amount Per Serving

Calories 320kcal

% Daily Value *

Total Fat 28g44%

Sodium 480mg20%

Total Carbohydrate 4g2%

Dietary Fiber 0g

Sugars 2g

Protein 12g24%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For the best flavor, use real parmesan cheese and grate it yourself right before using. Don't let the garlic brown or it will become bitter. If the sauce is too thick after reheating, thin it with a little warm milk or cream.

Keywords: quick, garlic, parmesan, cream sauce, easy, pasta sauce, versatile