15-Minute Garlic Parmesan Sauce Recipe for Quick Dinners

This garlic Parmesan sauce is a quick, flavorful way to elevate pasta, pizza, roasted potatoes, or use as a dip. Made with butter, fresh garlic, Parmesan cheese, and heavy cream, this creamy sauce comes together in about 15 minutes and uses simple, pantry-friendly ingredients.

Easy and versatile: This garlic Parmesan cream sauce uses just a handful of ingredients and is made in one pan. Use it as a pasta sauce, a base for pizza, a wing dip, or to dress roasted potatoes.

How to Make Garlic Parmesan Sauce

1. In a large sauté pan over medium-low heat, melt the butter. Once it starts to sizzle, add the minced garlic and Italian seasoning and cook, stirring, for about 1 minute.

2. Sprinkle in the flour and whisk until fully incorporated to form a roux.

3. Slowly whisk in the vegetable broth until smooth, then bring the mixture to a gentle simmer. Let it simmer for a couple of minutes until it begins to thicken.

4. Stir in the heavy cream, shredded Parmesan, and chopped parsley. Whisk until the cheese melts and the sauce becomes smooth and creamy.

5. Keep the sauce over low heat and stir frequently until it reaches your desired thickness. If it becomes too thick, thin with a splash of broth, cream, or reserved pasta water when tossing with pasta.

6. Season to taste with kosher salt and freshly cracked black pepper. Serve with your favorite pasta, use as a pizza base, or spoon over roasted vegetables or proteins.

Things to Know

• Prep first. The sauce cooks quickly, so have all ingredients measured and ready before you start to prevent burning or overcooking.
• Season gradually. Since the recipe relies on a few core ingredients, add salt and pepper in stages and taste as you go to avoid overseasoning.
• Thickness changes as it cools. The sauce will thicken further while cooling. If it’s too thick after finishing, loosen it with broth, cream, or pasta water.

Make-Ahead, Storage, Freezing, and Reheating

• Make-ahead: You can prepare the sauce up to a week ahead and keep it refrigerated for quick dinners—toss with cooked linguine and steamed or roasted vegetables for a fast meal.
• Storage: Refrigerate in an airtight container for up to 7 days.
• Freezing: Freezing is not recommended; the texture can change after thawing. The sauce is best used within a week.
• Reheating: Warm gently in a small saucepan over medium heat, adding a splash of milk or cream to loosen the texture. Stir frequently and adjust seasoning before serving.

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