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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Eileen says
I think you might be my new best friend! Just had this for dinner and no one wanted to put the fork down!
Amberlina says
This was SOOOOOO good! I loved this so much, it’s becoming a staple now for my family. Even my sensory kiddos who are *over the top* picky loved this. That says so much! Thank you, Chunky Chef!!! Paired it with linguini noodles- heavenly!!! We roasted the garlic according to Chunky Chef instructions (never roasted garlic before)- Amazing!!! Chunky Chef, I think I love you!!! 🙂
Tiffany says
This was AH-MAZING…. I made it with meatballs and fettuccine.
Margaret Summann says
Very delicious sauce,turned out thick and tasty 😋.I poured it over rottini and sliced sausage.
Clara says
So simple and delicious!!! Made this with salmon, rigatoni & broccoli. Amazing!!!
Justin says
I made this after a long day at work and it made me so happy to find a very simple recipe that created such a delicious creamy pasta sauce!! i cannot wait to make this for my mother and sister! THANK YOU SO MUCH!!!
Maureen Marbach says
Loved it. Thanks for the recipe can’t wait to try more of your recipes.
It didn’t need anything at all added but I roasted some sweet peppers and they were a little crunchy so it was nice and hubby enjoyed as well! Even without meat! Loved roasting that garlic! Observed with gluten free quinoa rice pasta
bob says
Thanks for the inspiration! I love roasted garlic and I love alredo… My only modification will be to add the flower at the beginning with the butter to cook out the raw flour taste!
Terry says
I just love this recipe, simple and wonderful on pasta. Tonight it will be on gnocchi topped with shrimp and a spinach garnish ❤️
Rose says
Decided not to go out for Valentine’s Day but to make something at home, yet wanted to make something similar to what I would have ordered, so needed to figure out a roasted garlic cream sauce. Modified it by adding carmelized onions and diced mushrooms, still worked great. Used a can of table cream and thinned with some whole milk. Was super yummy (if very rich) and perfect for a holiday meal we made together. Thank you!!
Ro says
This is so delicious and easy to make.
Cathey says
Outstanding, by far the best garlic cream sauce I’v made and it has been hundreds the last 40 years. We are garlic lovers so I used 1 and 1/2 bulbs, used the other half for the saute spinach. Plate the fresh fettuccine with little sauce and add jumbo saute shrimp and add more sauce.
Hungry says
Delicious! Made 2 modifications only. Added 2 heads of roasted garlic (1 mashed and cooked in, 1 head tossed on top of the sauce after playing) and added Asiago instead of Parmesan (forgot I didn’t have any Parmesan at home).
Angry says
This is a joke!!! The ingredients don’t even match the freaking recipe. What a waste of ingredients. Totally my fault for starting without reading the whole thing first.
Nice fake reviews, btw.
The Chunky Chef says
Hello “Angry” 🙂 Wow, it sounds like you had quite a day, to take out so much anger on a recipe. I’m not sure how you get that the ingredients don’t match the recipe… it’s literally there in black and white; garlic, butter, cream, Parmesan cheese, black pepper, and a flour/cream mixture. Were you reading this from somewhere else? Oh, and by the way, NOTHING on my website is fake. Thank you and best of luck to you.
Nicole says
You sir, are a joke. Either you can’t cook or you can’t read. If you’re going to write a negative review, the least you could is double check the incorrect statements you are about to post to avoid making yourself look stupid.
Kitchen God says
I agree with Angry. This recipe is a crock. You have the gall to post thi-
Just kidding. This person is a douchebag. Fuck off, Angry.
Bee says
Excellent recipe; I used it over linguini and vegetables, and my husband said it was the most amazing pasta dish he’s had in a long time.
Not amazing: some of the unbelievably rude comments on this page. It’s so disappointing how negative and nasty some people can be.
Hanging on to this one for many future dishes. Thank you and Happy New Year!
Juanita says
I’m definitely not of cream sauces but it was very easy to make and very tasty. I made some tonight and added mushrooms and asparagus with bowtie noodles.
Chrissy Houseman says
Soooooo much better than any white cream sauce I have ever had. I made this to go with some decadent lobster ravioli for Christmas Eve dinner for my fiancé and I. We were both licking the bowl clean! Superb. Really just divine! I honestly didn’t have fresh garlic but I used 1 1/2 tablespoons of minced garlic and it was so delicious. Next time I will make the true recipe! Thanks so much!
Melissa says
Excellent! This recipe gave me the creamiest, not-overly-salty, perfectly garlicky version of this sauce I’ve ever made. Locking in this recipe!
frank myers says
This recipe was great. I tweaked it by adding mushrooms to the garlic and butter, sauteed lightly then add cream. Used 1 heaping tbsp. corn starch instead of flour and little under 1/4 cup of cream came out smooth and full of flavor!!
Tarre B Smith says
Amanda, I don’t like alfredo sauce either. I’ve tried, but blah and I just don’t get along at all. Thank you so much for sharing this with us and I’m so sorry for all the jerks. I’m in shock; their nastiness is so uncalled for. Whenever I google something important, your recipes pop up and I’ve never been disappointed. Take care, looking forward to this sauce!
carin yale says
I have made this sauce four times for various dishes and it never fails. I’ve used black garlic, parm and Asiago blend, whole milk, but the base is the same and it’s always salty, creamy, fragrant and delicious. My father, who “doesn’t like white sauce” pointed his finger and said “now THAT’S good!” Thank you!