Just a few ingredients make up this luxuriously creamy roasted garlic cream sauce… perfect for dipping or swirled with your favorite pasta!
This is the ultimate cream sauce… decadently silky, creamy, and full of deep roasted garlic flavor!
I have a small confession to make; one that may shock you. I don’t like alfredo sauce. I know, it’s just weird to not like it right?? My husband teases me about it big time lol. For me, I guess I just love big, bold flavors, so I need some extra oomph in my pasta sauces. I love all the components of a great alfredo sauce, butter, cream, and Parmesan cheese, but I just need… more!
That’s where this sauce came from, my need of something more. Well, that and a restaurant we ate at once served their chicken parmesan with a garlic spaghetti that was just to die for! I immediately came home from dinner and started brainstorming ideas to recreate that pasta!
The beauty of this cream sauce is that it also doubles as a fan-freakin-tastic dip for some crusty bread or breadsticks! In fact, half of this batch was used for dipping… I just couldn’t stop lol.
Like I mentioned, I like the big, bold flavors, so I literally use a whole head of roasted garlic here. But feel free to temper that to your tastes 🙂 Looking for a foolproof method for perfectly roasted garlic? I’ve got you covered here! I typically roast several heads of garlic and keep the extra cloves stored in the fridge.
We have this cream sauce on pasta most of the time, but it’s also good over some sauteed chicken breasts! And it’s amazing as a pasta sauce with some homemade chicken parmesan like the restaurant. I’ll probably have that recipe up here on the blog sometime over the next few months 🙂
Maybe it’s just my kids, but the roasted garlic flavor in this sauce doesn’t phase them one bit. They affectionately call this, “the pasta“, and request it often! I usually have to double the sauce and cook up 2 lbs of pasta! Man my kids sure can pack away the food, lord help me when they’re teenagers… I’ll need a second job!
If you’re a fan of alfredo sauce, or are looking for something a little different, a little bolder… give this cream sauce a try. You won’t be disappointed!!
Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!
Ingredients
- 1 head roasted garlic
- 6 Tbsp butter
- 1 3/4 cup heavy cream
- 1 1/4 cup Parmesan cheese
- 1/2 tsp black pepper, more or less, depending on your tastes
- 2 tsp flour + 1 Tbsp heavy cream
Instructions
- Remove cloves of roasted garlic and mash with a fork.
- In a medium saucepan over MED-LOW heat, add butter and melt.
- Pour in cream and garlic and heat to a simmer.
- Whisk in the black pepper and cheese.
- Add flour and cream mixture, (it will be a thick paste), and whisk to remove any lumps.
- Continue to whisk until sauce has thickened, a few minutes.
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Amy says
This recipe was fantastic! I followed it exactly and the sauce came out divine. We had some truffle linguine which paired so perfect with this creamy garlic sauce. Next time I plan to make it with some criminology mushrooms, and possibly pancetta. This is now my go to cream sauce.
Don Johnson says
My wife has a gluten allergy. Would a slurry of cornstarch and cream work in place of the flour?
The Chunky Chef says
Yes that should work just fine 🙂
Jennifer Manica says
Yummy sauce
Sandra says
In love with this! I’ve made it for my family a couple of times and they absolutely love it! I’m so glad I stumbled onto your page ☺︎︎
Monica says
This is the absolutely best sauce I have ever made! I would give it 10 stars if possible! Simply amazing!
Sophie says
I made this last night for my family, and it was SO FREAKIN GOOD. i literally cannot express how much i love this sauce, it may just become my new best friend. Everyone licked their plates clean!!! I substituted half of the butter for olive oil (less fatty) and i didnt roast the garlic (time) and it still tastes delicious! Next time, i will definetly try roasting the garlic though. Thank you!!! 🙂
Chef James says
excellent for use in commercial kitchens…..add tarragon and lemon juice for lobster pasta.
Lisa says
I’ve prepared this recipe several times. It is a family favorite. Thank you for posting it!
Andrea says
This is not only the best cream sauce recipe I have ever made; it is the ONLY recipe I will ever use. I’ve made this two ways so far:
First time, I used the original recipe and measurements but I used half the amount of butter and substituted the other half with bacon fat from freshly prepared bacon that I added to the pasta. My family devoured the whole thing and their only complaint was that I didn’t make more!
Second time, I halved the recipe by roasting 6 cloves of garlic on low heat in oil on the stovetop for 20-30 minutes (didn’t have a whole head) and used half and half because it’s what I had, and it still came out AMAZING.
I can’t wait to make this again. Thank you so much for sharing!
Julie says
Fantastic sauce my 10 yr old made this for us with my help of course and it came out amazing.
Thankyou
Patrick Elliott says
Thanks for your family history. Would have much rather just had the recipe. But I’m glad to know incredibly insignificant details about your life.
The Chunky Chef says
Thank you for your lovely comment. Feel free to buy a cookbook if you can’t scroll for the free recipe I’ve kindly provided you with.
Anonymous says
Wow, just wow.
Your response was so good! Haha!
I’m sorry people are literally insane and rude to someone providing a free recipe. Thank you for your time and hard work!
It takes too much effort to be mean, I don’t get it!
Sending love!
Making this tonight! 🙂
Sophie says
Thanks for your totally uncalled for rudeness. Would have much rather just see you shut your trap. But I’m glad to know that you don’t have the ability to scroll with your fingers. 🤷🏻♀️
Lisa Thompson says
Why is it necessary to be rude? Hit the “go to recipe” button and leave it at that.
Brenda Uldrick says
What an a*s!
Kaitlyn says
I did not roast my garlic and it was a huge mistake. I never thought that there was such a thing as too much garlic until now
Natasha says
Have made this twice now! Very similar to a sauce my family friend would make with soy/brown sugar peppers and onions on top. Added lemon the first time and had only 3/4 cup cream the second which i just added water to make up the amount and a bit more flour mixture at the end. Both times delicious! My husband loves!
Alena says
Is there any other flour I can use to make it gluten free?
Loren says
I used cassava flour and it still turned out perfectly!
Stacey P says
I’m not very handy in the kitchen but this sauce was so easy to make and it was delicious! I used to buy the pre-made stuff in a jar but never again! I also added some spinach to it.
Amaya M Mendenhall says
After trying so many different Alfredo Sauce recipes, this one is by far the best. I’ve made it at least a dozen times and each time it comes out great! My kids LOVE this and dont mind the amount of garlic… but we eat a lot of garlic here! I also use this sauce as a dip for french bread, or as a white pizza sauce or for calzones. It’s my go to recipe for any type of recipe using alfredo or white/cream sauce! Thanks so much!
Dorothy Boszak says
I made the sauce today…but I am wondering if the amount of 2 tsp of flour is incorrect. ..or if because I didn’t have parmesan cheese made the difference in thickening?
I used about 2 Tbsp of flour to thicken., and added mushrooms.
I will make this sauce again, but I won’t use evaporated milk.
The Chunky Chef says
No the flour amount is correct, the cheese helps thicken the sauce.
Jane Saracino says
I made this tonight and it was delicious! I added the juice of a lemon and some zest and
it was amazing! Thanks so much!
Carla M Spacher says
Do you mean “Add the flour to the cream mixture” instead of “Add flour and cream mixture”?
The Chunky Chef says
No, because the last ingredient listed is a mixture of flour and cream, which you then add to the sauce
Travis Norton says
Used this over spaghetti noodles with shrimp. It was delicious. I didnt have enough parmesan so I used some shredded provolone. Thanks for sharing this recipe!
Katie says
I always have my doubts when finding recipes online. But this sauce makes every disgusting online recipe worth it! This is one of the BEST white cream sauces I’ve ever had. I make a spinach noodle asparagus and mushroom pasta with chicken and this sauce just ties it all together! If I could rate it a 10 I would!
CHRISTINE says
Best cream sauce ever!!! My family loves it!!!!!