Parmesan Cream Sauce
A rich and velvety Parmesan Cream Sauce made with butter, garlic, cream, and Parmesan—perfect for pasta, chicken, or vegetables.
Equipment
- Saucepan
- Whisk
- measuring cups/spoons
- Knife & cutting board (for garlic)
- Wooden spoon
Ingredients
- 2 tbsp butter
- 2 garlic cloves minced
- 1 cup heavy cream or half-and-half for lighter option
- ½ cup grated Parmesan cheese freshly grated preferred
- ¼ tsp black pepper
- Pinch of nutmeg optional
- Salt to taste
- 1 tbsp olive oil optional for richness
Instructions
- Melt butter in a saucepan over medium heat.
- Add garlic and sauté for 1–2 minutes until fragrant (do not burn).
- Pour in heavy cream and bring to a gentle simmer.
- Whisk in Parmesan cheese until melted and smooth.
- Add black pepper and nutmeg, stirring continuously.
- Simmer 3–4 minutes until sauce thickens.
- Taste and adjust salt as needed.
- Serve hot over pasta, chicken, or vegetables.
Notes
Nutrition Facts (per ¼ cup, approx.):
- Calories: 160
- Protein: 4g
- Carbohydrates: 2g
- Fat: 15g
- Saturated Fat: 9g
- Cholesterol: 45mg
- Sodium: 210mg
- Fiber: 0g
- Sugar: 1g