Parmesan Cream Sauce

Course: Sauce

Cuisine: Italian

Prep Time: 5

Cook Time: 10

Total Time: 15

Servings: people

Calories: 527kcal

Author: Platings and Pairings

This 15-minute Parmesan Cream Sauce is the ultimate condiment for cheese lovers. Parmesan cheese, garlic, and heavy cream are swirled together in a skillet to give you a silky smooth and decadent sauce for pasta, chicken, and more.

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Equipment

Ingredients

3 Tablespoons butter
3 cloves garlic grated or minced
2 teaspoons Italian seasoning
4 Tablespoons flour
2 cups chicken stock or vegetable broth
3/4 cup heavy cream
8 ounces shredded Parmesan cheese 2 cups
1 Tablespoon finely chopped parsley
1 Tablespoon lemon juice
Salt and pepper to taste

Instructions

Melt the 3 Tablespoons butter in a large skillet over medium heat. Add the 3 cloves garlic and 2 teaspoons Italian seasoning and cook until fragrant, about 1 minute.
Add the 4 Tablespoons flour to the pan and cook until light golden, 2-3 minutes.
Add the 2 cups chicken stock and whisk to combine. Bring to a simmer and cook for 2-3 minutes, until thickened slightly.
Add the 3/4 cup heavy cream and 8 ounces shredded Parmesan cheese. Stir until the cheese is melted and the sauce is well combined.
Remove from the heat and stir in the 1 Tablespoon finely chopped parsley and 1 Tablespoon lemon juice. Season with salt and pepper, to taste.
Enjoy!

Video

Notes

Tips and tricks

Shred the parmesan directly from the block for the best results. Pre-shredded cheese is coated in anticaking agents, which prevent it from melting as well as the fresh stuff.
Keep an eye on the garlic as it’s cooking, as it tends to burn quickly.
Don’t rush the roux! You want to stir and cook the flour until it turns the perfect light golden hue. This step eliminates the raw flour taste and ensures your sauce is thick and velvety.

Variations

If you’re a mushroom lover, sauté a handful of sliced mushrooms in the butter before adding the garlic and seasonings.
If you’re a garlic lover, feel free to add an extra clove or two to the sauce.
For some heat, sauté a pinch of red pepper flakes with the garlic.
Parmesan is the star of this recipe but feel free to incorporate other cheeses like Pecorino Romano for a sharper, tangier flavor or Asiago for a slightly nutty note.
Feeling fancy? Deglaze the pan with a splash of white wine after cooking the garlic and before adding the flour.

Nutrition