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Skillet filled with pasta coated in creamy Alfredo Sauce, garnished with fresh parsley and grated parmesan cheese.

Velvety Creamy Garlic Parmesan Sauce for Pasta

This luxurious and easy-to-make creamy garlic parmesan sauce is the perfect accompaniment for your favorite pasta. Rich, savory, and bursting with cheesy garlic flavor, it transforms a simple pasta dish into an elegant meal.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course, Sauce
Cuisine: American, Italian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Sauce Base
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 6 cloves garlic minced
  • 2 tbsp all-purpose flour
  • 1.5 cups heavy cream full-fat recommended
  • 0.5 cup chicken or vegetable broth low sodium
For Seasoning and Finish
  • 1 cup Parmesan cheese freshly grated
  • 0.5 tsp salt or to taste
  • 0.25 tsp black pepper freshly ground, or to taste
  • 0.25 tsp red pepper flakes optional, for a hint of heat
  • 1 tbsp fresh parsley chopped, for garnish (optional)

Equipment

  • Large Skillet or Saucepan
  • Whisk
  • Cutting board
  • Grater

Method
 

Prepare the Sauce
  1. In a large skillet or saucepan over medium heat, melt the butter with the olive oil. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to brown or burn it.
  2. Sprinkle the all-purpose flour over the garlic and butter mixture. Whisk continuously for 1 minute to create a smooth paste (roux). This will help thicken the sauce.
  3. Gradually pour in the heavy cream and chicken or vegetable broth, whisking constantly to prevent lumps. Continue whisking until the sauce begins to smooth out and slightly thicken, about 3-5 minutes.
  4. Bring the sauce to a gentle simmer, stirring occasionally. Reduce the heat to low and let it simmer for another 5-7 minutes, or until it reaches your desired consistency. It should be thick enough to coat the back of a spoon.
  5. Remove the skillet from the heat. Stir in the freshly grated Parmesan cheese until it is completely melted and smooth. Season with salt, black pepper, and red pepper flakes (if using). Taste and adjust seasonings as needed.
Serving Suggestion
  1. Toss the warm sauce immediately with your cooked pasta of choice. Garnish with fresh chopped parsley if desired. Serve hot.

Notes

For an even richer sauce, use all heavy cream instead of broth. If the sauce becomes too thick, thin it out with a splash of pasta water or broth. If it's too thin, simmer for a few more minutes. Freshly grated Parmesan cheese is crucial for the best flavor and texture; pre-grated cheese often contains anti-caking agents that can make the sauce grainy. This sauce is best served immediately as it can thicken considerably upon standing. If reheating, add a tablespoon or two of milk or broth and whisk over low heat until smooth again. Great with spaghetti, fettuccine, penne, or rigatoni.