This rich and creamy Garlic Parmesan Cream Sauce is a delicious and versatile sauce will perk up your weeknight dinners. It’s a creamy, smooth sauce made with lots of garlic and Parmesan cheese.
Serve it over pasta for a quick and easy family night dinner. It’s great on pizza, vegetables, chicken, steak, or anything you can dream up!
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A great basic sauce
This Garlic Parmesan Cream Sauce is what dreams are made of! So creamy, so flavorful, and so easy to make. It’s the perfect addition to any meal. Plus, you can make it in just a few simple steps. So, what are you waiting for? Grab this recipe today and enjoy a delicious meal!
This is a great basic sauce recipe that’s a good staple in any kitchen.
You never know when you might want to whip up a quick pasta or veggie dish that needs a tasty sauce, and I feel that sauces can totally make a humdrum dinner into a special event.
This sauce is so good it would even be great for date night to wow your sweetie!
This sauce also comes together quickly, so it’s perfect for a weeknight or last minute meal.
Other ways to serve this delicious sauce
- Over pasta
- Toss spaghetti squash with the sauce
- Serve over rice
- Vegetables are particularly good either dipped in the sauce, or with the sauce spooned over them
- Serve some gnocchi in the sauce
- It makes a great white pizza sauce
- Serve it over chicken, steak, or tofu
- Great over baked potatoes
- Make a white lasagna using this sauce
The pasta in the picture is called Campanelle. It’s Italian for “Bellflower” or “little bells”, and it’s good for thicker sauces. Here’s an amazon affiliate link for it since so many readers have asked me about it.
Is this Parmesan Garlic Sauce Gluten Free?
Yes, it is naturally gluten-free. The thickening comes from the cream and the Parmesan cheese and some cooking time.
How to store the sauce?
This sauce keeps well in refrigerator for up to 3 days.
Also, I prefer to use organic cream because it lasts longer than non-organic.
What kind of broth should I use?
I make mine with veggie broth so that it’s vegetarian. And, I prefer the taste of vegetable broth.
I have two great recipes for homemade broth.
Vegetarian Roasted Vegetable Broth is a rich homemade broth filled with lots of veggie flavor. And Instant Vegetarian Broth is a quick mix that you can store in your cupboard so it’s ready at a moment’s notice.
Feel free to use chicken broth instead of veggie broth if you prefer.
In the “kitchen items you may need” section lower in the post, I have my recommendation for a great tasting veggie broth.
What is whipping cream?
The ingredients in this cream sauce call for whipping cream.
“What is that?”, you may ask.
Most well-stocked grocery stores will carry whipping cream, also sometimes called simply “cream”, in a carton in the dairy section of the store, and it’s probably right next to the heavy whipping cream.
Whipping cream is a liquid, much like milk or cream that you pour out of a carton.
It is not whipped cream that you squirt out of a can.
If your store doesn’t carry whipping cream, you may use heavy whipping cream. Please do not use whipped cream out of a can in this recipe.
The difference between whipping cream and heavy whipping cream is the fat content.
Whipping cream, or light whipping cream, is lighter in fat and flavor than heavy cream, and contains 30% to 35% milk fat.
Heavy cream, or heavy whipping cream, must contain at least 36% or more milk fat.
Whipping cream, when used in this recipe, will not be a heavy as heavy whipping cream, and will produce a nicer sauce.
Other delicious sauces you’ll want in your recipe box
Sauces make the meal! Here are some other great ones you’ll love! Blue Cheese Spinach Walnut Sauce, Orange Basil Cream Sauce, and Creamy Mushroom Sauce.
Kitchen items you may need
Note: these are Amazon Affiliate links
Measuring cups & spoons
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Garlic Parmesan Cream Sauce Recipe
Garlic Parmesan Cream Sauce
- 1 tablespoon olive oil
- ½ yellow onion chopped
- 2 large garlic cloves pressed
- ½ cup vegetable broth
- 1 ½ cups whipping cream
- ¼ teaspoon chopped fresh rosemary
- ½ teaspoon chopped fresh thyme
- 1 cup shredded Parmesan cheese
- Heat oil in a large skillet or medium saucepan over medium-high heat, and once hot, add the chopped onion. Cook until starting to brown, about 10 minutes. Add the pressed garlic and cook until fragrant, about 30 seconds. Add the vegetable broth to the cooked onion, and cook about 5 minutes, reducing the broth by about half.
- Add the cream, chopped rosemary, and thyme, stir to combine, and cook for 5 minutes, or until cream thickens slightly. Add shredded Parmesan and stir in.
- Serve cream sauce over pasta, veggies, chicken, steak, tofu, on baked potatoes, rice, or anywhere your heart desires.
Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.
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It was easy to make and delicious my boyfriend’s new favourite
I haven’t tried this yet, but will do so soon. I am trying to go back to GF, DF, and Nightshade free. I also have FODMAP free spices to use. It is so hard to follow all of these all of the time. Luckily I’m not Celiac. I’m interested in the possibility of getting the pasta that you show in your picture! Is it possibly Gluten Free??? I’d love to try some of that. I may try the recipe with coconut cream one time and I’ll let you know if it turns out.
Sheryll, The pasta in the picture is called Campanelle. It’s Italian for “Bellflower” or “little bells”, and it’s good for thicker sauces. The version I bought was a regular pasta with gluten. Barilla makes some good gluten free varieties, maybe your local grocery store will carry some. I looked on Amazon and did not see any GF Capanelle. And thank you for letting me know how you like it with coconut cream. I have a FODMAP free recipe you may love as well: https://lifecurrentsblog.com/shrimp-with-fresh-tomato-sauce/
Very tasty and quick to make! The whole family loved the sauce. We had it over spinach and cheese ravioli.
I was excited when I found this recipe with Rosemary & Thyme included. I immediately pulled out the remaining Turkey meatballs from my freezer to cook up for this sauce. After a slight stroke in July I’ve been trying to get my kitchen groove back . This explains why when I opened our frig there was only 1 cup of Almond milk left I hadn’t remember we were low. No problem; I added 2 Tbls Avocado plant butter, 2 Tbls whole wheat flour, also broth & milk, once thick I added cheese, perfection.