Creamy Garlic Parmesan Sauce
This restaurant-quality garlic parmesan sauce transforms ordinary pasta, chicken, and vegetables into something truly extraordinary and impressive. Rich heavy cream, sharp aged Parmesan, and generous amounts of roasted garlic create layers of savory depth that coat every single bite. The sauce comes together in just minutes but tastes like it simmered for hours developing complex flavors. The key is using freshly grated Parmigiano-Reggiano rather than the pre-shredded kind, which contains anti-caking agents that prevent smooth melting. Fresh garlic sautéed until golden provides sweeter, more complex flavor than raw garlic ever could. Use this sauce over fettuccine, grilled chicken breast, roasted broccoli, or as a dipping sauce for breadsticks. It reheats well and keeps refrigerated for up to one week.
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Ingredients
- •Butter - 2 tablespoons
- •Garlic, minced - 4 cloves
- •Heavy cream - 1 cup
- •Freshly grated parmesan cheese - 1 cup
- •Black pepper - 1/4 teaspoon
- •Salt - 1/4 teaspoon
- •Fresh parsley, chopped - 2 tablespoons
- •Italian seasoning - 1/4 teaspoon
Instructions
- 1
Melt butter in a medium saucepan over medium heat.
- 2
Add minced garlic and sauté for 1-2 minutes until fragrant but not browned.
- 3
Pour in heavy cream and bring to a gentle simmer, stirring frequently.
- 4
Reduce heat to low and gradually add grated parmesan cheese, whisking constantly until fully melted and smooth.
- 5
Season with black pepper, salt, and Italian seasoning. Stir well.
- 6
Continue cooking for 2-3 minutes, stirring frequently, until sauce thickens to desired consistency.
- 7
Remove from heat and stir in fresh parsley.
- 8
Serve immediately over pasta, chicken, or vegetables. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Tips & Variations
Pro Tips
- • Taste and adjust seasoning as you go
- • Use room temperature ingredients for best emulsification
- • Let flavors meld by refrigerating 30 minutes before serving
Storage
- • Refrigerator: Up to 1 week in airtight container
- • Freezer: Up to 3 months (thaw overnight)
Variations
Make it spicier with cayenne, tangier with extra lemon, or creamier with more mayo. Customize to your taste!
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