This heavenly Garlic Parmesan White Sauce has amazing flavors from Parmesan cheese and garlic. Combined with pasta, pour it over some roasted veggies; great as a dipping sauce as well as pizza sauce.
I like to make a sauce that serves multiple purposes. If you like a sauce for all that can be utilized as many things, for dressing roasted veggies, like pasta sauce, that may go with chicken wings as a dipping sauce, lobster ravioli, or put it to use as pizza sauce, ideal in any manner you wish to use it.
Garlic Parmesan Creamy White Sauce
Garlic and Parmesan cheese are the secret ingredients that can make any dish taste like a culinary work of art.
Garlic and Parmesan cheese can give your dishes a burst of flavor. This dynamic duo will take your cooking to new heights and make your taste buds tingle.
It’s easy and satisfying to make a garlic Parmesan white sauce. You’ll start by making a roux with butter and flour, which will be the base and thickener. Then, you’ll add milk, broth, Parmesan cheese, seasonings, and, if you like, a bit of heavy cream for extra richness.
It’s reminiscent of Olive Garden’s Alfredo sauce but with a distinct twist.
Keep an eye on the sauce as it cooks because it will start to thicken quickly, and you’ll want to take it off the heat just before it reaches the right consistency.
This sauce can be made ahead of time and kept in the refrigerator for 15 days or in a freezer for around 6 months. So, even on your busiest weeknights, you can enjoy a tasty meal.
When you’re ready to use it, heat it up and thin it with milk or stock. You can use it as a pasta sauce, a dipping sauce, or even as a topping for your favorite dishes. The options are endless!
So, why settle for ordinary meals when you can have a flavorful feast every night? Use the magic of garlic and Parmesan cheese to take your cooking to new levels!
Garlic Parmesan Creamy White Sauce
Rich, cheesy, and irresistibly garlicky, this creamy white sauce turns any dish into comfort food bliss. Pour it over pasta, drizzle on roasted vegetables, spoon onto chicken, or use it as a decadent dip—your taste buds will thank you.
Ingredients
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4 Tbsp unsalted butter
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1 tsp garlic powder (or 6–7 roasted garlic cloves for deeper flavor — see roasted garlic option below)
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2 Tbsp all-purpose flour
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1 cup whole milk (full-fat)
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1 cup low-sodium chicken broth
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½ cup freshly grated Parmesan cheese
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⅓ tsp salt, or to taste
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½ tsp freshly ground black pepper, or to taste
Instructions
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Melt the Butter
In a medium saucepan over medium heat, melt the butter completely. -
Add Garlic
Stir in garlic powder and cook for 4–5 seconds, just until fragrant.
Tip: If using roasted garlic, mash it into the butter at this stage for a richer flavor. -
Make the Roux
Lower the heat to medium-low. Add the flour and whisk constantly for about 1 minute, until lightly golden and no longer raw. -
Add Liquids
Gradually whisk in the milk to avoid lumps, followed by the chicken broth. Continue whisking until the sauce thickens to your desired consistency. -
Add Cheese & Seasonings
Stir in Parmesan cheese, salt, and pepper. Cook just until the cheese melts and the sauce is smooth. -
Serve
Pour over pasta, vegetables, grilled chicken, or anything that needs a creamy, garlicky upgrade.
Optional: How to Make Roasted Garlic Parmesan Cream Sauce
For a sweeter, more mellow garlic flavor:
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Slice the top off a whole garlic bulb to expose the cloves.
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Place on a piece of aluminum foil, drizzle with olive oil, and wrap tightly.
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Roast at 400°F (200°C) for 20–25 minutes, until fragrant and soft.
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Squeeze out the roasted garlic paste and mash it into the butter in Step 2.
Freezer-Friendly & Make-Ahead Tips
Make Ahead:
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Prepare the sauce up to 3 days in advance and store it in an airtight container in the refrigerator. Reheat gently over low heat, adding a splash of milk if it has thickened.
Freezing:
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Let the sauce cool completely, then transfer to a freezer-safe container or heavy-duty freezer bag. Freeze for up to 2 months.
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Thaw overnight in the fridge, then reheat slowly over low heat, whisking to restore creaminess. Adding a bit of fresh milk or cream can help smooth it out.
Get ready to add some culinary flavor to your Pinterest board! If you think the combination of garlic and parmesan in a creamy sauce is irresistible, it’s time to share the love. Use the image below to tell people about this tasty sauce. Let’s make your online collection of recipes the talk of the food world!
Best Way to use Garlic Parmesan White Sauce
This garlic Parmesan white sauce is extremely versatile and may be used as:
- Pizza
- Pasta
- Chicken Wings dipping
- Baked Vegetables
- Potatoes
- Roast Chicken
- Lasagna
Is Garlic Parmesan Sauce Gluten-Free?
We are using flour to thicken the sauce, so it’s not gluten-free. But, if you’re considering a gluten-free sauce, instead of all-purpose flour, use cornstarch.
The Best Way to Store Garlic Parmesan Sauce?
The best way to store this sauce is in the fridge for approximately 15 days, and it could be frozen for up to 6 months.
It says to add garlic with the butter and then add garlic at the end with the cheese. It’s confusing. The layout of ingredients should also be what you use first to the the ingredient you use last.
Hello Kay, sorry for the confusion, it has been corrected. Also, thanks for pointing that out.
Why didn’t you list roasted garlic as one of the ingredients?
Hey Jules, I tohught I did, it’s been corrected noow. Thanks!
Could I use almond milk for this?
Hello Jennifer, you can use almond milk; just be sure you’re using unsweetened almond milk.
Through the post it describes roasting garlic in the oven and chopping it. The recipe calls for using garlic powder and frying it for 4-5 seconds but doesn’t mention using the roasted garlic.
Hello Janice, roasting garlic is a different variation for making the sauce. So, you can roast it in the oven and use it for the sauce. Let me know if you have more questions.
Hi!! I was just wondering how much sauce this makes??
Hey Lindsey, I get around 10-11 ounces or 1 1/3 cups. I hope this helps.
So, this is Alfredo sauce with garlic added. Thank you for the idea of adding roasted garlic; I’ll continue making my own Alfredo sauce and will just add the garlic. I cook all my chicken in the Instant Pot….gets super tender that way….and this will really make it taste great.
Hi! This recipe is delicious and quick to make! Thank you
You are most welcome Connie, and thank you for the feedback.
Hi.. I made your recipe once before and loved it. This time I’m using your recipe for a base.. but adding heavy cream, chicken and white wine. I’m making it for around 50 people. (My wedding). I’m also freezing it til this November Wish me luck. P.s. I’m trying the roasted garlic this time!
Congratulations on your upcoming wedding Janell! It’s wonderful to hear that you loved the Garlic Parmesan white sauce recipe and are adapting it for your special day. Adding heavy cream, chicken, and white wine sounds like a delightful twist that will surely elevate the flavors. Freezing is a smart move to ensure everything is ready in advance. The roasted garlic will add a deeper, caramelized flavor to the sauce. Best of luck, and I hope your guests enjoy it as much as you do! Cheers to a lifetime of love and delicious meals!
I found this when searching for a quick, easy parmesan sauce for creamed spinach. IT IS DELICIOUS! I made the sauce, mixed it with fresh steamed spinach, put in a dish and sprinkled a little parm on top and baked for about 15 minutes. It was fabulous and easy. (I cut the recipe in half)
Thanks so much for this great recipe. It’s a keeper!
Thank you so much for trying out the recipe and sharing your experience Karen! I’m thrilled to hear that you enjoyed the parmesan sauce with your creamed spinach. Baking it with a sprinkle of parmesan on top sounds like a delightful touch. I’m glad to know that the recipe worked well even when halved. Your feedback means a lot, and I’m happy to have provided a recipe that’s now a keeper for you. Keep cooking and experimenting!
THIS…..is the best sauce ever! I’ve never commented on a recipe I’ve made from Pinterest but this was worthy
Thanks for sharing this!
Hi Cynthia! Wow, thank you so much for the amazing compliment! I’m so happy you loved the garlic parmesan sauce, and I’m honored that this recipe inspired your first comment. Thanks for taking the time to share—it means a lot!
Can you use heavy whipping cream?
Hi Melissa! Yes, you can definitely use heavy whipping cream in the garlic parmesan sauce.Though it might thicken a bit more, so keep an eye on the consistency. You might need to thin it slightly with broth or more cream if it gets too thick. Enjoy!
I really enjoyed this sauce. I did have to add another tbsp of flour to thicken my sauce. I used minced garlic and adds some chopped portabella mushrooms. I plan on freezing the extra sauce because I doubled the recipe. I used this sauce on open faced ham and turkey sandwiches I placed under the broiler. Highly recommend!
Hi Lesli! I’m so glad you enjoyed the sauce! Adding extra flour to thicken it and mixing in portabella mushrooms sounds delicious. Great idea to freeze the extra sauce, and I love how you used it on open-faced sandwiches—yum! Thanks for sharing your tips!
I will be making this sauce for 12-15 people. How much do you suggest making? Thank you
Hi there! For 12–15 people, I recommend tripling the recipe to make sure everyone gets a generous portion—especially if you’re serving it as the main sauce. Here’s what you’ll need:
6 tbsp butter
12 garlic cloves (minced)
3 tbsp flour
3 cups chicken broth
3 cups heavy cream
2¼ cups grated Parmesan cheese
Salt and pepper to taste
This will give you about 6 cups of sauce, which should be just right for a crowd. Let me know how it turns out—hope everyone loves it!