Name: Garlic Parmesan Sauce
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 4 tablespoons unsalted butter (56g); 6 cloves fresh garlic (minced, about 2 tablespoons); 1 teaspoon Italian seasoning; 2 tablespoons all-purpose flour (16g); 1 cup chicken broth or vegetable broth (240ml); 1 cup heavy cream (240ml); 1 cup freshly grated Parmesan cheese (100g); 1/2 teaspoon red pepper flakes (optional, for heat); 1 tablespoon fresh parsley (chopped); salt (to taste); black pepper (to taste)

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I never thought a simple Garlic Parmesan Sauce Recipe would become the most requested condiment in my house, but here we are. What started as a last-minute addition to weeknight chicken wings has turned into the sauce I make at least twice a week for everything from pasta to pizza.

The beauty of this sauce lies in its simplicity. With just butter, fresh garlic, Parmesan cheese, heavy cream, and a few seasonings, you get a rich, creamy sauce that rivals anything from your favorite restaurant.

I’ve been making variations of this for years, but it wasn’t until I nailed down the perfect balance of garlic to cheese that my family stopped asking for takeout.

Quick Recipe Summary
Prep Time	5 minutes
Cook Time	10 minutes
Total Time	15 minutes
Servings	6 servings (about 1.5 cups)
Difficulty Level	Easy

If you’re a fan of creamy, savory sauces, you’ll also love my Bechamel Sauce Recipe.

Table of Contents

Why You’ll Love This Garlic Parmesan Sauce Recipe

This sauce is a total game changer for busy weeknights. It comes together in just 15 minutes and transforms even the most basic meals into something special.

The flavor is incredibly rich without being heavy. The garlic provides that perfect aromatic punch while the Parmesan adds a salty, nutty depth that makes everything taste better.

Here’s what makes this sauce so amazing:

Restaurant-quality flavor at home: Skip the expensive takeout and make this Buffalo Wild Wings-inspired sauce yourself
Incredibly versatile: Use it as a wing sauce, pasta sauce, pizza base, or dipping sauce for just about anything
Quick and easy: Ready in 15 minutes with minimal hands-on time
Simple ingredients: Most of what you need is already in your pantry
Customizable: Adjust the garlic, spice level, and thickness to your preference
Budget-friendly: Costs a fraction of store-bought gourmet sauces

For another versatile sauce option, try my Cheese Sauce Recipe.

Ingredients

This creamy garlic Parmesan sauce uses pantry staples to create something truly special. The key is using fresh garlic and quality Parmesan cheese for the best flavor.

For the Sauce:

4 tablespoons (56g) unsalted butter
6 cloves fresh garlic, minced (about 2 tablespoons)
1 teaspoon Italian seasoning
2 tablespoons (16g) all-purpose flour
1 cup (240ml) chicken broth or vegetable broth
1 cup (240ml) heavy cream
1 cup (100g) freshly grated Parmesan cheese
1/2 teaspoon red pepper flakes (optional, for heat)
1 tablespoon fresh parsley, chopped
Salt and black pepper to taste

Notes on Ingredients:

Butter: Unsalted butter gives you better control over the saltiness, but salted works too (just reduce added salt)
Garlic: Fresh minced garlic is essential here for the best flavor; garlic powder won’t give the same punch
Parmesan: Freshly grated Parmesan melts much better than pre-shredded and has superior flavor
Heavy cream: This is what makes the sauce luxuriously creamy; half-and-half will work but yields a thinner consistency
Broth: Either chicken or vegetable broth works; use vegetable to keep it vegetarian
Flour: This thickens the sauce and creates the perfect creamy texture

Another classic creamy sauce to master is my Vodka Sauce Recipe.

Kitchen Equipment Needed

You don’t need any fancy equipment to make this sauce. Here’s what you’ll need:

Medium saucepan or skillet: For cooking the sauce evenly
Whisk: Essential for creating a smooth, lump-free sauce
Measuring cups and spoons: For accurate measurements
Garlic press or chef’s knife: For mincing the garlic finely
Box grater or microplane: For freshly grating Parmesan cheese
Wooden spoon: For stirring and scraping the bottom of the pan

Optional but Helpful:

Fine-mesh strainer: If you want an ultra-smooth sauce
Small prep bowls: For having all ingredients ready (mise en place)
Instant-read thermometer: To ensure the sauce doesn’t overheat

You might also enjoy making my Buffalo Sauce Recipe with similar equipment.

Recommended Products for This Recipe

Based on my experience making this sauce countless times, here are the products that genuinely make a difference in the final result.

1. High-Quality Parmesan Cheese

The quality of your Parmesan directly impacts the flavor of this sauce. I always buy a wedge of authentic Parmigiano-Reggiano and grate it myself rather than using pre-shredded cheese. The difference is night and day in terms of flavor and how smoothly it melts into the sauce.

Get it on Amazon

2. Garlic Press

A good garlic press saves so much time and ensures your garlic is minced finely and evenly. This means the garlic flavor distributes perfectly throughout the sauce without any large chunks. I’ve been using the same sturdy garlic press for years, and it’s one of my most-used kitchen tools.

Get it on Amazon

3. Le Creuset Enameled Cast Iron Saucepan

While any medium saucepan works, this Le Creuset pan distributes heat so evenly that you’ll never have hot spots that could cause your sauce to break or burn. The heavy bottom prevents scorching, and the enameled interior cleans up beautifully even with cheese residue.

Get it on Amazon

4. Silicone Whisk

A silicone whisk won’t scratch your cookware and is perfect for creating a smooth, lump-free sauce. It gets into the corners of the pan better than traditional wire whisks, ensuring all your flour gets incorporated without any lumps.

Get it on Amazon

For more sauce inspiration, check out my Yum Yum Sauce Recipe.

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

Making this sauce is incredibly straightforward. The key is having all your ingredients measured and ready before you start cooking, as the process moves quickly once you begin.

1. Prepare Your Ingredients (Mise en Place)

Before you turn on the heat, get everything ready. This is crucial because once you start cooking, things move fast.

Mince your garlic cloves as finely as possible using a garlic press or sharp knife
Grate your Parmesan cheese using a box grater or microplane
Measure out your flour, broth, cream, and seasonings
Have your whisk and wooden spoon within reach
Chop your fresh parsley if using

2. Melt the Butter and Sauté the Garlic

Start by melting the butter in your medium saucepan over medium-low heat.

Once the butter has melted and begins to foam slightly, add the minced garlic
Stir constantly with your wooden spoon for about 30-60 seconds until the garlic becomes fragrant
Be very careful not to let the garlic brown or burn, as this will give the sauce a bitter taste
The garlic should just soften and release its aroma
If it starts to brown, immediately reduce the heat

3. Add Italian Seasoning and Make the Roux

Now you’ll create a roux, which is the base that thickens your sauce.

Add the Italian seasoning and red pepper flakes (if using) to the garlic butter
Stir for about 15 seconds to toast the spices and release their flavors
Sprinkle the flour over the butter mixture
Whisk continuously for 1-2 minutes until the flour is fully incorporated and forms a paste
The mixture should be smooth and slightly golden but not brown
This step is essential for preventing lumps later

4. Gradually Add the Broth

This is where your sauce starts to come together.

Slowly pour in the chicken or vegetable broth while whisking constantly
Add it in a steady stream, not all at once, to prevent lumps
Continue whisking vigorously as you add the broth
The mixture will be quite thin at first but will start to thicken as it heats
Once all the broth is added, bring the mixture to a gentle simmer over medium heat
Let it simmer for 2-3 minutes, stirring occasionally, until it begins to thicken

5. Stir in the Heavy Cream

Time to make this sauce luxuriously creamy.

Reduce the heat to medium-low
Pour in the heavy cream while stirring continuously
Bring the sauce back to a gentle simmer but do NOT let it boil vigorously
Cream sauces can break if they boil too hard, so keep the heat moderate
Simmer for 3-4 minutes, stirring frequently, until the sauce coats the back of a spoon
You should see the sauce thicken noticeably during this step

6. Add the Parmesan Cheese and Finish

This is the final step where the magic happens.

Remove the pan from the heat (this prevents the cheese from clumping or becoming grainy)
Add the grated Parmesan cheese in three additions, stirring well after each addition
The residual heat will melt the cheese smoothly
Stir in the chopped fresh parsley
Taste the sauce and season with salt and black pepper as needed
Remember that Parmesan is salty, so you might need very little additional salt
If the sauce seems too thick, add a splash of broth or cream to thin it
If it’s too thin, return to low heat and simmer for 1-2 more minutes

7. Serve Immediately

Garlic Parmesan sauce is best served fresh and warm.

Use immediately as a pasta sauce, wing coating, or dipping sauce
If the sauce thickens as it sits, thin it with a splash of warm broth or cream
Stir well before serving to ensure it’s smooth and creamy
Garnish with extra Parmesan and fresh parsley if desired

If you love creamy sauces, you’ll want to try my Tartar Sauce Recipe next.

Tips for The Best Garlic Parmesan Sauce

After making this sauce dozens of times, I’ve learned a few tricks that guarantee perfect results every time.

Expert Tips:

Use freshly grated Parmesan: Pre-shredded cheese contains anti-caking agents that prevent smooth melting. Grate it yourself for the best texture.
Don’t rush the garlic: Garlic burns quickly and turns bitter. Keep the heat at medium-low and stir constantly during the initial sauté.
Temperature control is everything: Remove from heat before adding cheese to prevent it from becoming grainy or stringy.
Add broth slowly: Pouring in all the liquid at once can create lumps. A steady stream while whisking prevents this.
Adjust consistency: Too thick? Add broth. Too thin? Simmer longer or add a bit more grated Parmesan.
Season at the end: Parmesan is salty, so always taste before adding salt. You might not need any at all.
Quality matters: Since this sauce has so few ingredients, using good quality butter, cheese, and cream makes a noticeable difference.
Prep everything first: This recipe moves fast. Have all ingredients measured and ready before you start cooking.
Stir frequently: Cream sauces can scorch easily. Keep stirring, especially when simmering.
Don’t boil vigorously: A gentle simmer prevents the cream from breaking or curdling.
Thin with pasta water: If using for pasta, reserve some pasta cooking water to adjust consistency instead of adding more broth.
Room temperature cheese: Let your Parmesan come to room temperature before grating for easier melting.

Try this sauce technique on my Pizza Sauce Recipe for a white pizza variation.

What to Serve with Garlic Parmesan Sauce

This versatile sauce pairs beautifully with so many dishes. Here are my favorite ways to use it:

Perfect Pairings:

Chicken wings: The classic Buffalo Wild Wings pairing that started it all
Pasta dishes: Toss with fettuccine, penne, or ravioli for an instant dinner
Pizza: Use as a white sauce base instead of traditional red sauce
Grilled chicken: Drizzle over grilled chicken breasts or thighs
Roasted vegetables: Elevate broccoli, cauliflower, or Brussels sprouts
Garlic bread: Use as a dipping sauce for warm, crusty bread
French fries: Game-changing as a fry dipping sauce
Baked potatoes: Pour over split baked potatoes for an indulgent side
Seafood: Delicious with grilled shrimp, scallops, or salmon
Breadsticks: Perfect for dunking soft breadsticks
Meatballs: Coat Italian meatballs for extra flavor
Sandwiches: Spread on chicken or turkey sandwiches for richness

This sauce transforms simple Baked Ziti into something extraordinary.

Variations of Garlic Parmesan Sauce

While the classic version is perfect as-is, here are some delicious variations I’ve tested and loved.

Flavor Variations:

Extra Garlicky: Double the garlic for serious garlic lovers (up to 8-10 cloves)
Spicy Garlic Parmesan: Increase red pepper flakes to 1 teaspoon or add a dash of cayenne pepper
Herb-Enhanced: Add fresh basil, thyme, or oregano along with the parsley
Lemon Garlic Parmesan: Stir in 2 tablespoons fresh lemon juice and 1 teaspoon lemon zest at the end
White Wine Version: Replace 1/4 cup of the broth with dry white wine for restaurant-style depth
Roasted Garlic: Use roasted garlic instead of fresh for a sweeter, mellower garlic flavor
Asiago Garlic Sauce: Replace half the Parmesan with shredded Asiago cheese
Three-Cheese Blend: Mix Parmesan with Romano and Asiago for complex flavor
Sun-Dried Tomato: Add 1/4 cup chopped sun-dried tomatoes in oil
Bacon Parmesan: Stir in 4 slices of cooked, crumbled bacon
Mushroom Garlic Parmesan: Sauté sliced mushrooms with the garlic
Pesto Parmesan: Swirl in 2 tablespoons of basil pesto at the end
Buffalo Garlic Parmesan: Add 2-3 tablespoons of buffalo sauce for tangy heat
Lighter Version: Use half-and-half instead of heavy cream (sauce will be thinner)
Dairy-Free Adaptation: Use plant-based butter, cashew cream, and nutritional yeast (flavor will differ significantly)

Another sauce variation to try is my Hoisin Sauce Recipe.

Storage and Reheating

Proper storage keeps this sauce fresh for multiple uses throughout the week.

Storage Instructions:

Room Temperature: Only keep at room temperature while actively serving (maximum 2 hours)
Refrigerator: Store in an airtight container for up to 5-7 days
Freezer: I don’t recommend freezing cream-based sauces as they tend to separate and become grainy when thawed

Reheating Tips:

Stovetop Method (Best): Reheat gently in a saucepan over low heat, stirring frequently. Add a splash of cream or broth to restore the original consistency as it will thicken in the fridge.
Microwave Method: Heat in 30-second intervals at 50% power, stirring between each interval. The sauce may separate slightly but will come back together with stirring.
Low and Slow: The key to reheating any cream sauce is low heat and patience. High heat will cause separation.
Thin as Needed: Cold sauce will be very thick. Add warm broth or cream a tablespoon at a time while reheating until you reach the desired consistency.
Don’t Overheat: Once the sauce is warm and smooth, remove from heat. Overheating can cause the cheese to become grainy.

Pro Tip: If your sauce separates during reheating, try whisking in a tablespoon of cold heavy cream. This often brings it back together.

If you’re planning ahead, you might enjoy my Spaghetti Sauce Recipe which also stores beautifully.

Nutritional Facts

Per serving (about 1/4 cup, recipe makes 6 servings):

Calories: 285
Total Fat: 26g
- Saturated Fat: 16g
- Trans Fat: 0g
Cholesterol: 78mg
Sodium: 420mg
Total Carbohydrates: 6g
- Dietary Fiber: 0g
- Sugars: 2g
Protein: 8g
Vitamin A: 18% DV
Vitamin C: 2% DV
Calcium: 25% DV
Iron: 3% DV

Notes: Nutritional information is approximate and will vary based on specific ingredients used. The sodium content can be reduced by using low-sodium broth and reducing or eliminating added salt.

For a lighter option, check out my Stir Fry Sauce Recipe.

Health Benefits of Key Ingredients

While this is an indulgent sauce, the ingredients do offer some nutritional benefits when enjoyed in moderation.

Nutritional Highlights:

Garlic: Contains allicin, a compound with anti-inflammatory and immune-boosting properties. Garlic has been linked to heart health and may help reduce blood pressure.
Parmesan Cheese: Excellent source of calcium and protein. One ounce provides about 30% of your daily calcium needs for bone health. Also contains probiotics that support gut health.
Butter: Provides fat-soluble vitamins A, D, E, and K. Contains conjugated linoleic acid (CLA), which has been studied for its potential health benefits.
Heavy Cream: Rich in fat-soluble vitamins and provides sustained energy. Contains beneficial fatty acids.
Italian Seasoning: The herbs in Italian seasoning (oregano, basil, thyme) are rich in antioxidants and have anti-inflammatory properties.
Parsley: High in vitamin K, vitamin C, and vitamin A. Contains flavonoids that act as antioxidants.

Important Note: This sauce is high in saturated fat and should be enjoyed as part of a balanced diet. For a lighter version, you can substitute half-and-half for the heavy cream, though the texture will be thinner.

Another sauce with beneficial ingredients is my Teriyaki Sauce Recipe.

FAQs About Garlic Parmesan Sauce

1. Can I use garlic powder instead of fresh garlic?

Fresh garlic is really what makes this sauce special, so I don’t recommend substituting garlic powder if you can avoid it. Fresh garlic provides a robust, aromatic flavor that powder simply can’t match.

If you absolutely must use powder, start with 1 1/2 teaspoons of garlic powder added when you add the flour. Keep in mind the flavor will be noticeably different and less vibrant than the fresh version.

2. Why did my sauce turn out grainy or lumpy?

A grainy texture usually happens when the cheese is added to sauce that’s too hot, causing it to seize up. Always remove the pan from heat before adding Parmesan and add it gradually while stirring.

Lumps typically occur when the flour isn’t whisked well enough into the butter, or when the broth is added too quickly. Make sure to whisk constantly as you add the liquid in a steady stream, not all at once.

3. How can I make this sauce thicker or thinner?

For a thicker sauce, simmer it a bit longer to reduce the liquid, or add an extra 2-3 tablespoons of grated Parmesan. You can also make a slurry with 1 tablespoon flour mixed with 2 tablespoons cold broth, then whisk it into the simmering sauce.

For a thinner sauce, simply whisk in additional broth or cream one tablespoon at a time until you reach your desired consistency. If using for pasta, pasta water works great for thinning.

4. Can I make this sauce ahead of time?

Yes, you can make this sauce up to 3 days in advance. Store it in an airtight container in the refrigerator and reheat gently over low heat, adding a splash of cream or broth to restore the consistency.

The sauce thickens considerably when cold, so don’t panic when you see how thick it is in the fridge. It will thin out beautifully when reheated properly with a little extra liquid.

5. Is this the same as Alfredo sauce?

While similar, they’re not quite the same. Alfredo sauce is traditionally just butter, heavy cream, and Parmesan, creating an ultra-rich, smooth sauce. Garlic Parmesan sauce includes garlic (obviously) and often Italian herbs, plus it uses a flour-based roux for thickening, making it more similar to a bechamel with cheese.

This sauce also typically has chicken or vegetable broth, which Alfredo doesn’t include. The result is a lighter texture with a more pronounced garlic flavor compared to traditional Alfredo.

You might also wonder about my Enchilada Sauce Recipe.

Final Thoughts

This Garlic Parmesan Sauce Recipe has become an absolute staple in my kitchen, and I hope it becomes one in yours too. The combination of aromatic garlic, nutty Parmesan, and rich cream creates something truly special that elevates any dish it touches.

What I love most is how versatile it is. One batch gives you options for multiple meals throughout the week, whether you’re tossing it with pasta, coating chicken wings, or using it as a pizza sauce.

Give this recipe a try and let me know how it turns out! Drop a comment below with your favorite way to use this sauce, or share a photo of your creation on social media. I’d love to see how you make it your own!

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