This rich blend of butter, vegetable broth, heavy cream and freshly shredded Parmesan cheese creates a velvety, indulgent sauce. The Creamy Garlic Parmesan Sauce offers an enticing balance of savory freshness and subtle garlic notes that elevate pastas, vegetables and proteins. An irresistible Garlic Parmesan Sauce ideal for effortless homemade meals.

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I love making this quick kitchen sauce because it comes together in just minutes and delivers a rich garlic flavor with a splash of Italian herbs. I start off by melting 4 tbsp unsalted butter in a pan, letting it sizzle until it’s perfect for picking up fresh garlic notes.

Then, I slowly stir in 2 cups of vegetable broth and ¾ cup heavy cream, which creates a really smooth base that’s great for a variety of dishes. Adding in 8 oz freshly shredded Parmesan cheese transforms the sauce into a velvety Parmesan cream sauce that really shines with every stir.

This savory, homemade sauce not only adds a burst of flavor to pasta, veggies or proteins, but it also provides a good source of calcium and a rich, satisfying taste. Its nutritional values might not be groundbreaking but the simple, hearty ingredients make it a reliable go-to for a creamy garlic Parmesan experience every time.

Why I Like this Recipe

I like this recipe because it makes me feel like I’m eating something fancy even though it’s really simple to whip up. First off, I love how quick it comes together; it’s not like I have to spend forever in the kitchen to make something that tastes so good. Second, the creaminess of the sauce leaves me feeling like every bite is a burst of rich flavor which makes even plain pasta taste amazing. Third, I really dig the way the Parmesan cheese melts so perfectly with the cream and broth and how I can always add more garlic or herbs if I feel like switching it up. Lastly, I appreciate how versatile it is because I can drizzle it over veggies or proteins and it never disappoints.

Ingredients

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Unsalted butter adds rich flavor and creamy texture without extra salt.
It provides smooth consistency essential for melding sauce ingredients gently.
Vegetable broth offers subtle, savory notes plus natural nutrients for a healthier touch.
It lightens the flavor while keeping the sauce moist and balanced.
Heavy cream adds a velvety smooth texture and rich taste to the sauce.
It contributes healthy fats and a mild sweetness enhancing flavor profiles.
Freshly shredded Parmesan introduces tangy, umami flavor with protein and calcium.
Its savory sharpness ties ingredients together in a mouthwatering way.
Mix them all together for a quick, delicious kitchen sauce bursting with flavor.

Ingredient Quantities

4 tbsp unsalted butter

2 cups vegetable broth

¾ cup heavy cream

8 oz freshly shredded Parmesan cheese

How to Make this

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1. Melt 4 tbsp unsalted butter in a medium saucepan over medium heat until it’s all bubbly.

2. Pour in 2 cups vegetable broth and let it come to a gentle simmer, stirring now and then.

3. Gradually stir in ¾ cup heavy cream and make sure it mixes in well with the broth.

4. Slowly add 8 oz freshly shredded Parmesan cheese while stirring constantly so the cheese melts evenly.

5. Allow the mixture to cook for about 3-4 minutes on low heat so the sauce starts to thicken, stirring occasionally to avoid sticking.

6. If you like a garlic kick and extra herbs, add a pinch of garlic powder and a dash of Italian seasoning to taste.

7. Keep stirring until the sauce gets nice and smooth, but dont worry if it’s a bit lumpy—it adds character!

8. Taste the sauce and add a bit of salt and pepper if needed, then let it simmer for another minute.

9. Remove the saucepan from heat and let the sauce rest for a minute to set up perfectly.

10. Drizzle your warm sauce over pasta, veggies, or proteins and enjoy the rich, creamy flavor.

Equipment Needed

1. Medium saucepan – for melting butter and simmering the sauce
2. Measuring cups – to measure the vegetable broth and heavy cream
3. Measuring spoons – to measure the butter and seasonings
4. Stirring spoon – for constant stirring so the cheese melts evenly
5. Stove – to provide medium and low heat while cooking
6. Cheese grater – needed if you need to shred your own Parmesan cheese

FAQ

Q: What is Quick Kitchen Sauce used for?

A: Its a versatile, creamy sauce thats perfect for pasta, casseroles or even a dip its a quick fix when you want something tasty in minutes.

Q: Can I substitute the vegetable broth?

A: Yup, you can use chicken broth if you want a different flavor note though it might not be as light, just expect a slightly richer taste.

Q: How do I store leftover sauce?

A: Just pop it into an airtight container and keep in your fridge for up to 3 days, then heat it gently on the stove or in the microwave.

Q: How can I adjust the thickness of the sauce?

A: If you want it thicker, let it simmer a bit longer or add more Parmesan, if its too thick add a dash more broth until you get the consistency you like.

Q: Can I add extra flavor to the sauce?

A: Totally, try mixing in some minced garlic or a pinch of red pepper if you like a bit of heat its a fun way to make the recipe your own.

Quick Kitchen Sauce Recipe Substitutions and Variations

If you dont have unsalted butter, try using salted butter instead but cut back on extra salt in your recipe.
If vegetable broth isn’t around, chicken broth works too and adds a little more flavor.
If you cant find heavy cream, half and half is a decent sub though the sauce might be a bit lighter.
If you’re missing that freshly shredded Parmesan, Pecorino Romano or Asiago gives you a similar cheesy kick.

Pro Tips

1. If your sauce gets too thick or lumpy dont panic, just lower the heat and keep stirring slowly, that extra minute can really make a difference.
2. Make sure you add the cheese really gradually while stirring, since doing it too fast can make your sauce turn out clumpy and not so smooth.
3. Always taste you sauce before serving and add extra salt and pepper if needed, sometimes the Parmesan already brings enough salt so you might not need the extra.
4. If you want a bit more kick try tossing in a pinch of garlic powder or Italian seasoning, but be careful not to overdo it or it might overpower the creamy flavor.

Quick Kitchen Sauce Recipe

Recipe by Francis Mead

0.0 from 0 votes

Servings

servings

Calories

505

kcal

Equipment: 1. Medium saucepan – for melting butter and simmering the sauce
2. Measuring cups – to measure the vegetable broth and heavy cream
3. Measuring spoons – to measure the butter and seasonings
4. Stirring spoon – for constant stirring so the cheese melts evenly
5. Stove – to provide medium and low heat while cooking
6. Cheese grater – needed if you need to shred your own Parmesan cheese

Ingredients

4 tbsp unsalted butter
2 cups vegetable broth
¾ cup heavy cream
8 oz freshly shredded Parmesan cheese

Directions

Melt 4 tbsp unsalted butter in a medium saucepan over medium heat until it's all bubbly.
Pour in 2 cups vegetable broth and let it come to a gentle simmer, stirring now and then.
Gradually stir in ¾ cup heavy cream and make sure it mixes in well with the broth.
Slowly add 8 oz freshly shredded Parmesan cheese while stirring constantly so the cheese melts evenly.
Allow the mixture to cook for about 3-4 minutes on low heat so the sauce starts to thicken, stirring occasionally to avoid sticking.
If you like a garlic kick and extra herbs, add a pinch of garlic powder and a dash of Italian seasoning to taste.
Keep stirring until the sauce gets nice and smooth, but dont worry if it’s a bit lumpy—it adds character!
Taste the sauce and add a bit of salt and pepper if needed, then let it simmer for another minute.
Remove the saucepan from heat and let the sauce rest for a minute to set up perfectly.
Drizzle your warm sauce over pasta, veggies, or proteins and enjoy the rich, creamy flavor.

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.