I’m sharing my favorite Garlic Parmesan Sauce made with butter, vegetable broth, heavy cream, and freshly shredded Parmesan that pairs perfectly with pasta, vegetables, or proteins.

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I always end up smuggling this into weeknight dinners because it feels fancy but is silly easy. Think silky, tangy indulgence that somehow makes simple food taste intentional.

I melt unsalted butter then imagine the way freshly shredded Parmesan cheese folds into the sauce, giving it that nutty, sharp finish. People call it a Garlic Parmesan Sauce or sometimes a Parmesan Cream Sauce and yeah the names do the job, but the real trick is how it clings and changes textures.

I wont say everything here, but once you try it, you’ll want it on repeat.

Ingredients

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Unsalted butter: Gives silky richness, mostly saturated fat and vitamins A D E K, very indulgent.
Vegetable broth: Adds savory depth and salt balance, low calorie, mostly water, some minerals.
Heavy cream: The main creamy element, high in fat and calories, gives body, silkiness.
Parmesan cheese: Sharp salty umami, big protein and calcium boost, melts into a slightly nutty finish.
Garlic: Punchy aromatic, tiny calories, may help immune system, adds bright savory bite.
Italian seasoning: Herby mix brings warmth and earthiness, no calories, adds flavor and depth.
Parsley: Fresh herb note, low calorie, adds color, brightness and a mild peppery finish.

Ingredient Quantities

4 tbsp unsalted butter

2 cups vegetable broth

3/4 cup heavy cream

8 oz freshly shredded Parmesan cheese (about 2 cups)

3 cloves garlic, minced

1 tsp dried Italian seasoning

1/2 tsp kosher salt

1/4 tsp freshly ground black pepper

2 tbsp fresh parsley, chopped (optional)

How to Make this

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1. Melt 4 tbsp unsalted butter in a medium saucepan over medium heat, add 3 cloves minced garlic and sauté until fragrant about 30 to 45 seconds, dont let it brown.

2. Stir in 1 tsp dried Italian seasoning then pour in 2 cups vegetable broth, bring to a gentle simmer and let it reduce 3 to 4 minutes so the garlic flavor infuses.

3. Turn heat down to medium low and pour in 3/4 cup heavy cream, warm until small bubbles form at the edges but do not let it boil.

4. Grate 8 oz freshly shredded Parmesan cheese (about 2 cups) if you havent already, reduce heat to low and add the cheese in small handfuls while whisking constantly so it melts smoothly and doesnt clump.

5. Season with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper, taste and adjust, remember the Parmesan is salty so go easy at first.

6. If sauce seems too thin simmer gently to reduce, if too thick thin it with a splash of extra vegetable broth or some reserved pasta water, its a quick fix and keeps the texture nice.

7. Keep the sauce on the lowest heat possible and never let it come to a rolling boil or it may separate; if it starts to break whisk in a tablespoon of cold cream or a little cold broth to bring it back together.

8. Remove from heat, stir in 2 tbsp chopped fresh parsley if you want brightness, let the sauce sit a minute to thicken to the right texture.

9. Toss immediately with hot pasta, steamed veggies or spoon over proteins, serve right away. Leftovers keep in the fridge up to 3 days and reheat gently with a splash of cream or broth.

Equipment Needed

1. Medium saucepan, about 2 to 3 quart
2. Whisk, small to medium, for smoothing the cheese so it dont clump
3. Wooden spoon or heatproof silicone spatula for sautéing garlic and stirring
4. Box grater or microplane to shred fresh Parmesan
5. Measuring cups and measuring spoons for broth, cream, butter and seasonings
6. Chef’s knife and cutting board for minceing garlic and chopping parsley
7. Liquid measuring cup or ladle to reserve pasta water and to thin the sauce if needed
8. Tongs or a pasta fork to toss and serve the pasta immediately

FAQ

Q: Can I use half and half or milk instead of heavy cream? A: Yes but expect it to be thinner and less rich, use half and half for closer results, or add 1 tsp cornstarch dissolved in a little broth to thicken if you use milk.

Q: Do I have to use freshly shredded Parmesan? A: Freshly shredded melts smoother, pre-grated often has anti-caking agents that make the sauce grainy, so freshly shred if you can, but if you only have the pre-grated kind, stir gently off the heat till it melts.

Q: How do I stop the sauce from splitting or getting grainy? A: Keep the heat low, never boil the cream, add cheese off the heat and whisk it in, and if it starts to separate, pull it off the burner and whisk in a splash of broth or pasta water to bring it back together.

Q: How long will leftovers keep and how do I reheat them? A: Store in an airtight container in the fridge for up to 3 to 4 days, reheat very gently over low heat while stirring and add a little broth or milk to loosen the sauce if it thickened too much.

Q: Can I make this vegetarian or dairy free? A: For vegetarian use a Parmesan labeled vegetarian or swap for a vegetarian hard cheese, for dairy free try a cashew cream or canned coconut milk plus a vegan Parmesan substitute, results will be different but still tasty.

Q: What are the best ways to use this sauce and how do I thin it for pasta? A: Toss with pasta and a few tablespoons of reserved pasta water until silky, spoon over grilled chicken or steamed veggies, or use as a dip. Add broth or pasta water 1 tablespoon at a time to thin to your liking.

Easy Garlic Parmesan Cream Sauce Recipe Substitutions and Variations

Quick swap ideas so you can still make this sauce when you’re missing stuff, trust me you won’t notice much, most work fine.

Unsalted butter
- Extra virgin olive oil, use about the same amount, gives a fruitier note and keeps it dairy free
- Ghee, 1 to 1 swap, keeps that rich buttery flavor but with higher smoke point
- Vegan butter, 1 to 1 swap, best for a vegan version and melts the same way
Heavy cream
- Whole milk plus melted butter, about 1 cup milk plus 1/3 cup melted butter makes roughly 1 cup heavy cream so scale down for 3/4 cup
- Half and half, use it straight for a lighter but still creamy result, you might want to simmer a bit longer to thicken
- Canned coconut cream, same volume for a dairy free alternative, gives a subtle coconut taste so use if that works with your dish
Parmesan cheese
- Pecorino Romano, saltier and sharper so use a bit less or cut back on added salt
- Grana Padano, very similar texture and flavor, use same amount
- Nutritional yeast, for a vegan swap, add a pinch more salt cause it lacks saltiness and texture is different
Vegetable broth
- Chicken broth, same amount, will add a bit more savory depth
- Water plus bouillon or stock concentrate, easy pantry fix just watch salt levels
- Dry white wine, replace up to half the broth for brightness, simmer to burn off alcohol before finishing

Pro Tips

1) Grate the Parmesan cold on a fine microplane if you can. Cold cheese shreds fluffier and melts way more smoothly than the pre shredded stuff which often has anticaking bits that make the sauce grainy, trust me.

2) Keep a cup of hot pasta water ready and use it to fix texture problems. The starch in that water is magic for rescuing a sauce that looks grainy or too thin, and if you dont have it a tiny cornstarch slurry will do the same thing when added slowly while whisking.

3) Heat control is everything, so work on the lowest possible heat and pull the pan off the burner if the sauce gets too excited. If it starts to separate, whisk in a tablespoon of room temperature cream or a splash of cold broth and it will come back together.

4) Add contrast at the end for balance. A little lemon zest or a quick squeeze of lemon brightens the heavy flavors and some chopped parsley or toasted breadcrumbs give nice texture so the sauce doesnt feel cloying.

Easy Garlic Parmesan Cream Sauce Recipe

Recipe by Francis Mead

0.0 from 0 votes

I’m sharing my favorite Garlic Parmesan Sauce made with butter, vegetable broth, heavy cream, and freshly shredded Parmesan that pairs perfectly with pasta, vegetables, or proteins.

Servings

servings

Calories

512

kcal

Equipment: 1. Medium saucepan, about 2 to 3 quart
2. Whisk, small to medium, for smoothing the cheese so it dont clump
3. Wooden spoon or heatproof silicone spatula for sautéing garlic and stirring
4. Box grater or microplane to shred fresh Parmesan
5. Measuring cups and measuring spoons for broth, cream, butter and seasonings
6. Chef’s knife and cutting board for minceing garlic and chopping parsley
7. Liquid measuring cup or ladle to reserve pasta water and to thin the sauce if needed
8. Tongs or a pasta fork to toss and serve the pasta immediately

Ingredients

4 tbsp unsalted butter
2 cups vegetable broth
3/4 cup heavy cream
8 oz freshly shredded Parmesan cheese (about 2 cups)
3 cloves garlic, minced
1 tsp dried Italian seasoning
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
2 tbsp fresh parsley, chopped (optional)

Directions

Melt 4 tbsp unsalted butter in a medium saucepan over medium heat, add 3 cloves minced garlic and sauté until fragrant about 30 to 45 seconds, dont let it brown.
Stir in 1 tsp dried Italian seasoning then pour in 2 cups vegetable broth, bring to a gentle simmer and let it reduce 3 to 4 minutes so the garlic flavor infuses.
Turn heat down to medium low and pour in 3/4 cup heavy cream, warm until small bubbles form at the edges but do not let it boil.
Grate 8 oz freshly shredded Parmesan cheese (about 2 cups) if you havent already, reduce heat to low and add the cheese in small handfuls while whisking constantly so it melts smoothly and doesnt clump.
Season with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper, taste and adjust, remember the Parmesan is salty so go easy at first.
If sauce seems too thin simmer gently to reduce, if too thick thin it with a splash of extra vegetable broth or some reserved pasta water, its a quick fix and keeps the texture nice.
Keep the sauce on the lowest heat possible and never let it come to a rolling boil or it may separate; if it starts to break whisk in a tablespoon of cold cream or a little cold broth to bring it back together.
Remove from heat, stir in 2 tbsp chopped fresh parsley if you want brightness, let the sauce sit a minute to thicken to the right texture.
Toss immediately with hot pasta, steamed veggies or spoon over proteins, serve right away. Leftovers keep in the fridge up to 3 days and reheat gently with a splash of cream or broth.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.