The Perfect Garlic Parmesan Creamy White Sauce Recipe (Ready in 15 Minutes!)

Silky smooth texture with no lumps – even for first-time sauce makers
Rich flavor combo of fresh garlic and aged Parmesan that elevates any pasta dish
Quick 15-minute prep that beats any store-bought sauce
Versatile base for pasta, pizza, chicken, or dipping sauce

Never Settle for Bland Pasta Again

Tired of the same boring pasta night? We’ve all been there. Opening another jar of store-bought sauce just doesn’t cut it anymore.

The solution is simpler than you think. This garlic Parmesan white sauce transforms ordinary pasta into restaurant-quality meals in just minutes. The creamy texture and bold garlic Parmesan flavor will make everyone think you spent hours in the kitchen.

Nutrition Facts

Nutrient	Amount per Serving
Calories	320
Total Fat	28g
Saturated Fat	17g
Cholesterol	85mg
Sodium	490mg
Total Carbohydrates	8g
Protein	9g
Calcium	25% DV
Vitamin A	20% DV

What You’ll Need

Ingredients

Ingredient	Amount	Notes
Butter	4 tablespoons	Unsalted
Fresh garlic	4-5 cloves	Minced
All-purpose flour	3 tablespoons	For thickening
Heavy cream	1 cup	Room temperature
Whole milk	1 cup	Room temperature
Parmesan cheese	1 cup	Freshly grated
Salt	1/2 teaspoon	To taste
Black pepper	1/4 teaspoon	Freshly ground
Italian seasoning	1/2 teaspoon	Optional
Fresh parsley	2 tablespoons	Chopped, for garnish

Kitchen Tools

Tool	Purpose
Medium saucepan	For cooking the sauce
Wooden spoon	For stirring
Whisk	For mixing flour and preventing lumps
Measuring cups	For precise measurements
Measuring spoons	For spices and smaller amounts
Cheese grater	For freshly grating Parmesan
Garlic press	Optional, for mincing garlic

Possible Substitutions

Heavy cream: Half-and-half (sauce will be slightly less rich)
Fresh garlic: 1 teaspoon garlic powder (less flavor depth but works in a pinch)
Parmesan cheese: Pecorino Romano or Asiago cheese
Whole milk: 2% milk (slightly less creamy result)
Butter: Vegan butter for dairy-sensitive diets
All-purpose flour: Gluten-free flour blend for gluten-free diets

Step-by-Step Instructions

Preparation Phase (5 minutes)

Set up your workspace:

Clear your countertop and have all tools within reach.
Place a damp kitchen towel under your cutting board to prevent slipping.
Position your recipe where you can easily read it.

Bring dairy to room temperature:

Take heavy cream and milk out of the refrigerator 15-20 minutes before starting.
Why? Cold dairy can cause the sauce to curdle or become lumpy when added to hot ingredients.
If you’re short on time, microwave each liquid for 10-15 seconds (not until warm, just to take the chill off).

Prepare the garlic:

Separate 4-5 cloves from a head of garlic.
Using the flat side of a knife, gently press down on each clove to loosen the skin.
Peel away and discard the papery skin.
For a fine mince: Slice each clove thinly, then run your knife through the slices in multiple directions until finely chopped.
Alternatively, use a garlic press if you have one.
Transfer minced garlic to a small bowl and set aside.

Grate the Parmesan cheese:

If using a block of Parmesan (recommended for best flavor and melting):
Use the small holes of a box grater or a microplane grater.
Grate directly onto a plate or piece of parchment paper for easy transfer.
You need 1 cup (about 100g) of grated cheese – this is approximately a 3-inch cube of Parmesan.

Pre-measure remaining ingredients:

Measure 4 tablespoons butter and place on a small plate.
Measure 3 tablespoons flour into a small bowl.
Measure 1 cup milk and 1 cup heavy cream into separate measuring cups or put together in one larger measuring cup.
Measure salt, pepper, and optional Italian seasoning into tiny bowls or place directly on a small plate.

Prep your herbs:

If using fresh parsley, rinse thoroughly under cold water.
Pat dry with paper towels.
Remove leaves from stems.
Gather leaves into a small pile and chop with a sharp knife until you have 2 tablespoons.
Set aside for garnish.

Creating the Base (7 minutes)

Heat the pan:

Place your medium saucepan on the stove.
Turn the heat to medium (not medium-high, which could burn the butter).
Allow the pan to heat for 30 seconds before adding butter.

Melt the butter:

Add all 4 tablespoons of butter to the pan.
Watch carefully as it melts.
Gently swirl the pan occasionally to ensure even melting.
The butter should melt completely but not brown – if you see it starting to brown, immediately reduce heat.
You’ll know it’s ready when it’s completely liquid and starts to gently bubble.

Cook the garlic:

Once butter is melted, add all your minced garlic to the pan.
Immediately begin stirring with your wooden spoon.
Keep stirring constantly for 30-45 seconds.
Watch for the garlic to become fragrant and slightly translucent.
IMPORTANT: Never let the garlic brown or burn – it will taste bitter. If it starts to brown, immediately proceed to the next step.
You’ll know it’s ready when your kitchen smells wonderfully of garlic and the pieces are softened.

Create the roux (thickening base):

Reduce heat to medium-low.
Grab your flour and whisk.
While continuously whisking the garlic-butter mixture, gradually sprinkle in about 1 tablespoon of flour.
Whisk until completely incorporated with no dry spots.
Add the second tablespoon of flour while whisking.
Incorporate completely.
Add the final tablespoon of flour.
Whisk vigorously until the mixture forms a smooth paste.
Keep whisking for 1-2 minutes more.
The mixture should look like a thick, pale yellow paste.
It should smell slightly nutty, not raw or floury.
This cooking time is crucial as it removes the raw flour taste.

Adding the Liquids (5 minutes)

Begin adding the dairy:

Keep the heat on medium-low.
Have your whisk ready in one hand and your measured dairy in the other.
Pour approximately 1/4 cup of the milk (not cream yet) into the pan very slowly while whisking constantly.
The mixture will immediately thicken and look almost paste-like – this is normal!
Keep whisking until completely smooth with no lumps.

Gradually add more liquid:

Once the first addition is smooth, add another 1/4 cup of milk.
Whisk constantly until incorporated and smooth.
Continue this process, adding 1/4 cup at a time, until all the milk has been added.
The sauce will gradually become thinner with each addition.

Add the cream:

Now begin adding the heavy cream using the same method.
Add 1/4 cup at a time, whisking constantly between additions.
Continue until all cream has been incorporated.
Your sauce should now be smooth but still fairly thin – it will thicken as it cooks and cools.

Bring to proper temperature:

Increase heat slightly to medium.
Stir constantly with the whisk or wooden spoon.
Watch for small bubbles to form around the edges of the pan.
When you see these small bubbles (after about 3-5 minutes), you’ve reached a gentle simmer.
IMPORTANT: Never allow the sauce to reach a rolling boil – this can cause separation.
If larger bubbles start forming rapidly, immediately reduce heat.

Finishing the Sauce (5 minutes)

Season the sauce:

Reduce heat to low once the sauce reaches a simmer.
Add 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon Italian seasoning (if using).
Stir gently to incorporate.

Add the Parmesan cheese:

Make sure the sauce is at a very gentle simmer (barely bubbling).
Take a small handful (about 1/4 cup) of the grated Parmesan.
Sprinkle it over the surface of the sauce while stirring.
Stir continuously until the cheese melts completely and is incorporated.
Repeat with another 1/4 cup of cheese.
Continue this process until all cheese has been added and melted.
IMPORTANT: Never dump all the cheese in at once as this can cause clumping.

Check consistency:

The sauce should now be noticeably thicker.
Dip a wooden spoon into the sauce, then run your finger across the back of the spoon.
If the sauce holds a clear line where your finger traced, it’s at the right consistency.
If it’s still too thin, continue cooking on low heat for 1-2 more minutes, stirring constantly.
Remember that the sauce will thicken further as it cools.

Final adjustments:

Turn off the heat.
Add the chopped parsley (if using) and stir gently to incorporate.
Taste the sauce carefully (it’s hot!).
If needed, add a pinch more salt or pepper.
For extra richness, you can stir in an additional tablespoon of butter.

Serving:

Use the sauce immediately for best texture and flavor.
Pour directly over cooked pasta and toss to coat.
Or transfer to a serving bowl if using as a dipping sauce.
Garnish with additional Parmesan and parsley if desired.

Garlic Parmesan Creamy White Sauce Cream and Butter Sauce Recipe

Troubleshooting

Sauce Is Too Thick

Gradually add more milk, 1 tablespoon at a time, while whisking until desired consistency is reached.
Always add cold liquid to hot sauce, not the other way around.
After each addition, give the sauce 30 seconds to incorporate before deciding if you need more.

Sauce Is Too Thin

Continue cooking for 2-3 more minutes on low heat, stirring constantly.
The sauce will naturally thicken as moisture evaporates.
If it’s still too thin, make a quick slurry: Mix 1 teaspoon of cornstarch with 1 tablespoon cold water in a separate small bowl until completely smooth.
Slowly drizzle the slurry into the sauce while whisking.
Simmer for 1 minute to activate the thickening power of the cornstarch.

Sauce Has Lumps

Stop adding any more ingredients.
Increase heat slightly to medium-low.
Whisk vigorously for 1-2 minutes focusing on breaking up the lumps.
If lumps persist, remove from heat and pour the sauce through a fine-mesh strainer into another pot.
Press the lumpy parts through the strainer with a rubber spatula.
Return strained sauce to heat and continue with recipe.

Sauce Has Separated or Curdled

Remove from heat immediately.
Add 1-2 tablespoons of cold heavy cream.
Whisk vigorously until the sauce begins to come back together.
If severely separated, you may need to start over with a new roux:
In a clean pan, make a new roux with 2 tablespoons butter and 2 tablespoons flour.
Once the roux is cooked (1-2 minutes), slowly whisk in the separated sauce, a little at a time.

Cheese Won’t Melt Properly

Make sure you’re using freshly grated cheese, not pre-packaged (which contains anti-caking agents).
Check that your sauce isn’t too hot when adding cheese (should be barely simmering).
Remove from heat completely and let cool for 1 minute before adding more cheese.
Add a tiny splash (1/4 teaspoon) of lemon juice to help break down the cheese proteins.
Make sure you’re adding the cheese gradually, not all at once.

Variations & Substitutions

Garlic Parmesan Chicken Pasta

Cook 1 pound of boneless chicken breasts or thighs until internal temperature reaches 165°F (74°C).
Cut into bite-sized pieces.
Fold into the finished sauce.
Toss with 12 oz of cooked fettuccine, penne, or your favorite pasta.

Roasted Garlic White Sauce

Cut the top off a whole garlic bulb to expose cloves.
Drizzle with olive oil, wrap in foil.
Roast at 400°F (200°C) for 30-35 minutes until soft and golden.
Squeeze the roasted cloves out and mash with a fork.
Use this instead of fresh garlic in the recipe (no need to sauté).

Herb Garlic Parmesan Sauce

Add 1 tablespoon each of fresh chopped basil and thyme along with the parsley.
For dried herbs, use 1 teaspoon each and add them with the salt and pepper.

Spicy Garlic Parmesan Sauce

Add 1/4 teaspoon of red pepper flakes when cooking the garlic.
Or add a dash of hot sauce at the end.
Start with less heat – you can always add more to taste.

Lighter Version

Use all milk instead of cream.
Reduce butter to 2 tablespoons.
Increase flour to 4 tablespoons to maintain thickness.
Use part-skim mozzarella for 1/4 of the cheese amount.

Storage & Reheating

Refrigerating

Allow sauce to cool completely at room temperature (no more than 1 hour).
Transfer to an airtight container with a lid.
Press a piece of plastic wrap directly onto the surface of the sauce before closing the container (this prevents a skin from forming).
Store in the refrigerator for up to 3 days.

Freezing

Not recommended as dairy-based sauces typically separate when frozen and thawed.
If you must freeze, expect texture changes when reheating.
If freezing, cool completely, place in freezer-safe container leaving 1/2-inch headspace.
Can be frozen for up to 1 month.
Thaw overnight in refrigerator before reheating.

Reheating

Transfer refrigerated sauce to a clean saucepan.
Place over low heat – never medium or high.
Whisk constantly while reheating to prevent separation and burning.
If the sauce seems too thick after refrigeration, add 1-2 tablespoons of milk and whisk to incorporate.
Heat only until just warmed through (about 165°F/74°C) – do not boil.
Microwave method (less ideal but possible):

Transfer sauce to a microwave-safe container.
Cover with a paper towel to prevent splattering.
Heat at 50% power for 30 seconds.
Stir thoroughly.
Continue heating in 30-second intervals at 50% power, stirring between each, until just warmed through.

Safety Notes & Tips

Food Safety

Cream-based sauces should not sit at room temperature for more than 2 hours.
Always use a clean spoon when tasting the sauce to prevent contamination.
If sauce has been left out longer than 2 hours, discard it – bacteria grows rapidly between 40°F and 140°F (4°C and 60°C).
Always wash hands thoroughly before handling ingredients.

Cooking Safety

Turn pot handles inward to prevent accidental spills or bumps.
Use oven mitts when handling hot pans.
The sauce can splatter when simmering, so keep a splatter guard handy or wear an apron.
Be especially careful when whisking hot liquids – they can splash and cause burns.
Keep a kitchen towel nearby for quick spill cleanup.

Pro Tips

Pre-measure all ingredients before starting and arrange them in the order you’ll use them (mise en place).
Room temperature dairy is essential – cold dairy hitting a hot roux is the primary cause of lumpy sauce.
Lower the heat when adding cheese – excessive heat can make cheese clump and separate from the oils.
Taste as you go – seasoning preferences vary widely, and it’s easier to add more than to correct over-seasoning.
Fresh is best – especially for the garlic and Parmesan. Pre-grated cheese contains anti-caking agents that can make your sauce grainy.
Don’t rush the roux – those 1-2 minutes of cooking the flour mixture eliminate the raw flour taste.
Consider your pasta – thinner sauces work better with angel hair or spaghetti, while thicker sauces pair well with penne or fettuccine.
Reserved pasta water can be used instead of milk to thin the sauce if needed – the starch helps maintain creaminess.

This garlic Parmesan creamy white sauce recipe makes pasta night special without requiring culinary school training. With these detailed steps, even complete beginners can create a sauce that rivals restaurant quality. Try it tonight and watch your family ask for seconds!

Prep time: 5 minutes | Cook time: 10 minutes | Total time: 15 minutes | Serves: 4 persons