Name: Garlic Cream Sauce
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Italian
Ingredients: 1 Tbsp butter; 6 garlic cloves (minced or grated); 1 Tbsp all-purpose flour; 1 cup heavy cream; 1/2 cup Parmesan cheese (grated); 1/2 tsp salt (or to taste); 1/4 tsp black pepper; Optional: parsley or chives (for garnish)

Why You’ll Love Garlic Cream Sauce Recipe

This sauce is incredibly easy to make with simple pantry staples yet delivers a luxurious, comforting flavor. It’s ready in about 10 minutes, versatile enough for pasta, proteins, and veggies, and can be adapted with optional add‑ins like herbs, lemon, or mushrooms.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

butter
parmesan cheese
fresh garlic cloves
all‑purpose flour (or gluten‑free alternative)
cream (double/heavy)
salt
black pepper

Directions

Grate or mince the garlic and grate the parmesan.
Melt the butter in a skillet over medium heat. Once melted, add the minced garlic and sauté briefly until fragrant.
Sprinkle in the flour and stir constantly for about a minute until it’s lightly golden.
Gradually pour in the cream while stirring to combine. Season with salt and black pepper.
Let the sauce simmer for a few minutes until it thickens up.
Stir in the parmesan until melted, then remove from heat.
Use as is or, if using with pasta, thin with a bit of starchy pasta water to reach your desired consistency.

Servings and timing

Servings: 4
Prep time: about 3 minutes
Cook time: about 7 minutes
Total time: about 10 minutes

Storage/Reheating

Store leftover sauce in an airtight container in the refrigerator for up to 4–5 days. Freeze cooled sauce in airtight containers or freezer bags for up to 3 months. Reheat gently on the stovetop or in the microwave, adding a splash of cream or milk if the sauce becomes too thick.

FAQs

Can I use milk instead of cream?

Milk can be used, but the sauce won’t be as rich and creamy. Some people use a mix of milk and cream (half and half) as a substitute.

Do I need flour to thicken the sauce?

Flour helps make a roux that thickens the sauce, but the parmesan and pasta water starch can also add thickness if needed.

Can I use pre‑grated parmesan?

Freshly grated parmesan melts more smoothly into the sauce. Pre‑grated cheese sometimes has coatings that prevent even melting.

How can I make the sauce dairy‑free?

Substitute with dairy‑free butter and plant‑based cream alternatives, though the texture and flavor will vary.

Can I add herbs to this sauce?

Yes — herbs like parsley, thyme, or Italian seasoning can be added toward the end for extra flavor.

How do I prevent the garlic from burning?

Sauté the garlic briefly over medium heat and stir often — garlic can turn bitter if overcooked.

What can I serve this sauce with?

It’s great with pasta, chicken, seafood, roasted veggies, or even drizzled over pizza.

Can I make a lemon version?

Yes — adding lemon zest and a splash of lemon juice brightens the sauce.

Is this sauce freezer‑friendly?

Yes — you can freeze it for up to 3 months and whisk it when reheating.

What if my sauce is too thick?

Thin it with a bit of pasta water, milk, or cream until you reach the desired consistency.

Conclusion

This garlic cream sauce is a quick, simple way to elevate everyday dishes with creamy, flavorful goodness. With just a handful of ingredients and minimal hands‑on time, it’s a versatile staple that pairs beautifully with pasta, proteins, and vegetables.