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Garlic Parmesan Cream Sauce in a black bowl garnished with parsley

Garlic Parmesan Cream Sauce

Garlic Parmesan Cream Sauce is a delicious and versatile sauce for pasta, spaghetti squash, rice, and vegetables.

Course condiments, sauces
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 4oz Servings
Calories 348 kcal
Author Sandy Clifton


  • 4 Tbsp Butter
  • 4 Cloves Garlic pressed
  • 1/4 cup Flour
  • 2 cups Chicken Broth
  • Pinch of Kosher Salt
  • 1/2 tsp Black Pepper
  • Pinch of Nutmeg
  • 1/2 cup Heavy Cream
  • 3/4 cup Parmesan Cheese grated


  • Chopped Parsley
  • Parmesan


  1. Melt butter over medium heat in a skillet.
  2. Add the pressed garlic and stir constantly for a minute or so. Don’t overcook!
  3. Whisk in the flour (it will form a paste) and cook for a minute to get the raw taste out of the flour.

  4. Increase heat to medium high and gradually whisk in the broth. Be sure to whisk out any lumps.

  5. Add salt, pepper, and nutmeg.
  6. Whisk in the heavy cream and remove pan from burner.

  7. Stir in the parmesan cheese.
  8. Taste and adjust salt to your liking.

Recipe Notes

Serve over pasta, vegetables, spaghetti squash, fish, potatoes, etc.