Description
This creamy garlic Parmesan sauce is a rich and flavorful addition to pasta, chicken, or vegetables. Made with heavy cream, fresh garlic, and Parmesan cheese, it offers a smooth and velvety texture with a perfect balance of savory and spicy notes. Ready in just 15 minutes, it’s an easy and elegant sauce that elevates any dish.
Ingredients
Scale
Ingredients
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 4 cloves garlic, minced
- 2 tablespoons unsalted butter
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 tablespoon chopped fresh parsley (for garnish)
Instructions
- Melt Butter: In a medium saucepan, melt the unsalted butter over medium heat. Allow it to melt completely without browning to preserve a delicate buttery flavor.
- Sauté Garlic: Add the minced garlic to the melted butter and sauté for about 1-2 minutes, or until fragrant. Be careful not to let the garlic burn as this would introduce bitterness to the sauce.
- Add Heavy Cream: Pour in the heavy cream and bring the mixture to a gentle simmer over medium heat. Stir occasionally to prevent the cream from sticking to the pan.
- Melt Parmesan Cheese: Reduce the heat to low once simmering and slowly whisk in the grated Parmesan cheese. Continue whisking until the cheese melts thoroughly and the sauce becomes smooth and creamy.
- Season the Sauce: Add salt, black pepper, and crushed red pepper flakes if using. Taste and adjust seasoning as needed for your preference.
- Simmer to Thicken: Let the sauce simmer for an additional 2-3 minutes over low heat, stirring occasionally, to thicken it to your desired consistency.
- Serve and Garnish: Remove the sauce from heat and serve immediately over your choice of pasta, chicken, or vegetables. Garnish with chopped fresh parsley for a fresh, vibrant finish.
Notes
- Use freshly grated Parmesan for best flavor and smooth texture.
- Do not overheat the butter or garlic to avoid bitterness.
- Adjust red pepper flakes to control the spiciness.
- The sauce thickens as it cools; reheat gently if needed.
- For a lighter version, substitute half-and-half for heavy cream but expect a thinner sauce.
