I love how this Garlic Pasta Sauce combines the irresistible flavors of four cheeses with a punch of garlic. The blend of cream and chicken broth crowns perfectly cooked spaghetti, inviting you into a genuine taste of Italian comfort. I find it both indulgent and refreshingly simple, a true delight for any pasta lover.

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I wanna share with you my take on a Creamy Four Cheese Garlic Spaghetti Sauce that’s quickly become one of my everyday favorites. I started by heating up 2 tbsp olive oil with 2 tbsp unsalted butter then tossing in 4 cloves of minced garlic until it got super fragrant.

Next, I stirred in 1 cup chicken broth and 1 cup heavy cream before adding my cooked spaghetti. The magic began when I mixed in some shredded mozzarella, grated Parmesan, and a bit of provolone.

The cheeses melted together creating a smooth and cheeky white sauce that’s perfect for your pasta cravings. This dish is my go-to when I need a simple white sauce pasta that still packs a garlic punch and a mix of that cheesy goodness.

Trust me, once you try it you’ll be asking for seconds!

Why I Like this Recipe

I love this recipe because the four cheeses really melt together to make a creamy, rich sauce that makes each bite special. I also like that the garlic and butter combo gives the dish an awesome flavor kick, even if sometimes I end up adding a bit too much. Another thing is how easy it is to follow the steps, which means I don’t stress about complex techniques and I can whip it up even after a long day. Finally, I enjoy how the sauce clings to every strand of spaghetti so that every mouthful is full of that cheesy, garlicky goodness.

Ingredients

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Olive oil: Its full of good fats that add a light fruity flavour and smooth texture.
Butter: Gives that creamy richness and mouth feel even though its not always the healthiest choice.
Garlic: Brings a spicy kick with antioxidant benefits and helps boost flavor in every bite.
Chicken broth: Adds a savory note along with a bit of protein though its mainly for taste.
Heavy cream and cheeses: The heavy cream makes it luxuriously thick while the blend of mozzarella, Parmesan, provolone and asiago brings protein and a melty, cheesy kick.

Ingredient Quantities

2 tbsp olive oil

2 tbsp unsalted butter

4 cloves garlic, minced

1 cup chicken broth

1 cup heavy cream

1/2 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

1/2 cup shredded provolone cheese

1/2 cup shredded asiago cheese

12 oz spaghetti, cooked al dente

Salt and pepper to taste

How to Make this

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1. Bring a pot of salted water to a boil and cook the 12 oz spaghetti until al dente, then drain and set aside.

2. Heat 2 tbsp olive oil and 2 tbsp unsalted butter in a large skillet over medium heat.

3. Add the 4 minced garlic cloves to the skillet and cook them for about 1-2 minutes until they get fragrant (be careful not to burn them).

4. Pour in 1 cup of chicken broth and 1 cup heavy cream, stirring well so they mix together.

5. Let the sauce simmer for around 2 minutes to start thickening and let the flavors meld.

6. Stir in 1/2 cup shredded mozzarella cheese, 1/2 cup grated Parmesan cheese, 1/2 cup shredded provolone cheese, and 1/2 cup shredded asiago cheese slowly, so everything melts smoothly.

7. Season with salt and pepper to taste and stir continuously so nothing sticks to the pan.

8. Toss in the cooked spaghetti and mix thoroughly so the noodles are well coated in the creamy sauce.

9. Let everything cook together for another minute, allowing the pasta to soak up some of the sauce.

10. Taste the pasta and adjust the seasonings if needed then serve hot and enjoy your creamy garlic four cheese spaghetti.

Equipment Needed

1. A large pot to boil your salted water and cook the spaghetti
2. A colander to drain the pasta once its done cooking
3. A large skillet for heating the olive oil and butter and making the creamy sauce
4. Measuring spoons to measure out the olive oil and butter correctly
5. Measuring cups to measure the chicken broth and heavy cream
6. A knife to mince the garlic cloves (or a garlic press if you prefer)
7. A wooden spoon or spatula to stir and mix the sauce so nothing sticks
8. A grater if your cheeses arent pre-shredded, so you can shred them fresh
9. Tongs to help toss and mix the spaghetti with the sauce evenly

FAQ

Q: Can I use milk instead of heavy cream?

A: Yeah, you can use milk but it might make the sauce a little runny. You can try adding a bit of flour to thicken it up if needed.

Q: Can i substitute chicken broth with veggie broth?

A: Sure, veggie broth works fine. It gives the sauce a different but still tasty flavor.

Q: How do i get the sauce to be extra smooth?

A: Make sure you melt the butter and garlic slowly and mix in the cheeses gradually. If there are lumps, a quick hand whisk should do the trick.

Q: Can i add extra spices for more flavor?

A: Definitely, you can add a pinch of red pepper flakes or a bit of dried oregano if you're into that. Just go easy on them so the garlic and cheeses dont get overshadowed.

Q: How do i store leftovers?

A: Let the sauce cool down then put it in an airtight container in the fridge for a couple days. When reheating, add a splash of broth or cream to keep it from thickening too much.

Creamy Four Cheese Garlic Spaghetti Sauce Recipe Substitutions and Variations

If you don’t have unsalted butter, you can use salted butter or even a good margarine as a swap.
If chicken broth isn’t available, try using vegetable broth. It’ll give you a lighter taste but still works fine.
Heavy cream can be substituted with half and half if you’re looking for a slightly lighter sauce. Just keep in mind the sauce won’t be as rich.
Don’t have asiago cheese? Crumbled feta or even a bit of sharp cheddar might work in a pinch.
If you can’t find spaghetti, linguine or fettuccine make a good alternative for a different, but still tasty texture.

Pro Tips

1. Make sure you dont let the garlic burn. I know it sounds basic but even a little burnt garlic can change the whole flavor of your sauce.
2. When you add the cheeses, lower the heat and stir slowly so they melt evenly. If you rush this, youll end up with a lumpy sauce that doesn’t feel as smooth.
3. Taste and adjust the seasonings during the cooking. Sometimes a pinch more salt or pepper right at the end makes a big difference.
4. If you have time, try using freshly grated cheeses instead of the pre-shredded kind. It might take a few extra minutes but it really improves the overall flavor.

Creamy Four Cheese Garlic Spaghetti Sauce Recipe

Recipe by Francis Mead

0.0 from 0 votes

Servings

servings

Calories

602

kcal

Equipment: 1. A large pot to boil your salted water and cook the spaghetti
2. A colander to drain the pasta once its done cooking
3. A large skillet for heating the olive oil and butter and making the creamy sauce
4. Measuring spoons to measure out the olive oil and butter correctly
5. Measuring cups to measure the chicken broth and heavy cream
6. A knife to mince the garlic cloves (or a garlic press if you prefer)
7. A wooden spoon or spatula to stir and mix the sauce so nothing sticks
8. A grater if your cheeses arent pre-shredded, so you can shred them fresh
9. Tongs to help toss and mix the spaghetti with the sauce evenly

Ingredients

2 tbsp olive oil
2 tbsp unsalted butter
4 cloves garlic, minced
1 cup chicken broth
1 cup heavy cream
1/2 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/2 cup shredded provolone cheese
1/2 cup shredded asiago cheese
12 oz spaghetti, cooked al dente
Salt and pepper to taste

Directions

Bring a pot of salted water to a boil and cook the 12 oz spaghetti until al dente, then drain and set aside.
Heat 2 tbsp olive oil and 2 tbsp unsalted butter in a large skillet over medium heat.
Add the 4 minced garlic cloves to the skillet and cook them for about 1-2 minutes until they get fragrant (be careful not to burn them).
Pour in 1 cup of chicken broth and 1 cup heavy cream, stirring well so they mix together.
Let the sauce simmer for around 2 minutes to start thickening and let the flavors meld.
Stir in 1/2 cup shredded mozzarella cheese, 1/2 cup grated Parmesan cheese, 1/2 cup shredded provolone cheese, and 1/2 cup shredded asiago cheese slowly, so everything melts smoothly.
Season with salt and pepper to taste and stir continuously so nothing sticks to the pan.
Toss in the cooked spaghetti and mix thoroughly so the noodles are well coated in the creamy sauce.
Let everything cook together for another minute, allowing the pasta to soak up some of the sauce.
Taste the pasta and adjust the seasonings if needed then serve hot and enjoy your creamy garlic four cheese spaghetti.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.