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Parmesan Cream Sauce
Carolina Gomez

Parmesan Cream Sauce

A rich and velvety Parmesan Cream Sauce made with butter, garlic, cream, and Parmesan—perfect for pasta, chicken, or vegetables.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4
Course: Sauce / Condiment
Cuisine: Italian-American
Calories: 160
Ingredients Equipment Method Notes

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

Equipment

  • Saucepan
  • Whisk
  • measuring cups/spoons
  • Knife & cutting board (for garlic)
  • Wooden spoon

Method
 

  1. Melt butter in a saucepan over medium heat.
  2. Add garlic and sauté for 1–2 minutes until fragrant (do not burn).
  3. Pour in heavy cream and bring to a gentle simmer.
  4. Whisk in Parmesan cheese until melted and smooth.
  5. Add black pepper and nutmeg, stirring continuously.
  6. Simmer 3–4 minutes until sauce thickens.
  7. Taste and adjust salt as needed.
  8. 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