Garlic Cream Sauce delivers rich creamy finish for pasta chicken or veg quick prep stovetop ease elevating everyday meals with bold flavor
Ingredients
Scale
2 tablespoons unsalted butter
1–2 cloves garlic, minced
1 cup heavy cream
1/2 cup chicken or vegetable broth
1/2 cup freshly grated parmesan cheese
Salt and freshly ground black pepper, to taste
Pinch of nutmeg
1 teaspoon lemon juice
1 tablespoon chopped fresh parsley
1/4 teaspoon red pepper flakes
Instructions
In a skillet set over medium heat, melt the butter. Add the minced garlic and cook until fragrant, about 30–60 seconds. Keep the heat steady to avoid browning.
Stir in the cream and broth. Bring to a gentle simmer and let it reduce slightly, whisking occasionally, about 3–5 minutes. You’re aiming for a glossy coat that clings to a spoon.
Wipe in the parmesan cheese and whisk until melted and smooth. If the sauce gets too thick, whisk in a splash more broth or cream. Season with salt, pepper, and a pinch of nutmeg if using.
Finish with lemon juice and parsley. Taste and adjust salt as needed. If you like a little heat, sprinkle in red pepper flakes. Keep the sauce warm while you finish your dish.
Use immediately or keep on low heat, stirring occasionally. If it thickens too much as it sits, whisk in a splash of broth or water to loosen.
Notes
A cozy, versatile garlic cream sauce you can whip up in minutes to coat pasta, chicken, or vegetables—smooth, rich, and flexible with lemon, parsley, and a hint of heat.
