Creamy, cheesy, and packed with garlic — this Garlic Cream Sauce recipe for pasta is incredibly easy to make, and best of all, it comes together quickly. Every bite is pure indulgence, and you’ll wonder why you ever bought the store-bought stuff in the first place. It’s velvety smooth, rich without being too heavy, and comes together in about the same time it’ll take you to cook your pasta. Simply pair it with your favourite pasta, top it with some extra parm, and just like that, you’ve got dinner completely sorted.
If you’ve made my Homemade Tomato Sauce or Blackened Chicken Alfredo and loved how simple yet special they felt, then this garlic cream sauce for pasta will land right on your favourites list. As the garlic cooks, it softens and mellows; meanwhile, the cream thickens into a smooth, rich sauce, and the parmesan adds that salty, cheesy goodness that brings it all together. Best of all, everything happens in one pan for the sauce, using basic ingredients you probably already have at home.
😍 Why You’ll Love This Garlic Cream Sauce
Quick & easy: comes together in under 30 minutes with simple ingredients.
Comforting: creamy, cheesy, and so satisfying, it’s the kind of meal you crave after a long day.
Foolproof: even beginners can master this! No roux, no flour, no fuss.
For the garlic lovers: rich, mellow garlic flavour in every single bite without being overpowering.
🧄 Ingredients To Make This Garlic Cream Sauce
Pasta: your favourite shape works just fine!
Butter: adds flavour and richness and forms the base of the sauce.
Garlic: the star of the show, minced and sautéed for a deep, aromatic flavour.
Heavy cream: creates the silky, luscious texture that makes this sauce ultra-creamy.
Parmigiano reggiano: melts into the sauce for a salty, nutty, cheesy depth.
Paprika: brings a gentle warmth and a hint of colour to the sauce.
Nutmeg: just a pinch adds a subtle warmth and enhances the creaminess.
Black pepper: gives a little kick and balances the richness.
Salt: only if your cheese isn’t salty enough (taste test first!).
✔️ How To Make This Garlic Cream Sauce
Start by cooking the pasta. Bring a large pot of water to boil, then add a generous pinch of salt. Once boiling, add your pasta and cook according to the package instructions. Before draining, scoop out about 1 cup of the starchy pasta water and set it aside. Then, drain the pasta and return it to the pot. For best results, drizzle in a little olive oil and toss to prevent the noodles from sticking together.
🤝 Sammy’s Tips for Garlic Cream Sauce
Toss the pasta with a generous drizzle of olive oil to prevent it from sticking.
While the pasta is cooking, begin preparing the garlic cream sauce. In a large frying pan over medium-low heat, melt the butter completely. Once the butter is melted, add the minced garlic and cook for 1 to 2 minutes, stirring frequently. You’re aiming for the garlic to smell fragrant; don’t let it brown or burn! After that, stir int he black pepper, paprika, and nutmeg. let the spices cook for another minute so they have a chance to bloom and release their flavours.
Next, pour in the heavy cream and bring the mixture to a gentle simmer. Let it cook or 2 to 3 minutes, just until it begins to thicken slightly. Then, reduce the heat to low and stir in the freshly grated Parmigiano Reggiano. Keep mixing until the cheese has fully melted and the sauce becomes smooth, creamy, and rich. Give the sauce a taste; depending on how salty your cheese is, you may or may not need to add a pinch of salt.
Once the sauce is ready, take the pan off the heat and add in the cooked pasta. Toss gently to combine everything. If the sauce feels too thick, add a splash of the reserved pasta water, a little at a time, until it reaches your desired consistency.
To finish, top with more freshly grated Parmigiano and a few cracks of black pepper. Serve immediately while everything is warm.
🗒️ Variations
Make it spicy: add a pinch of red pepper flakes for a gentle kick.
Add veggies: mushrooms or spinach stirred in would be great in this sauce.
Add a protein: toss in grilled chicken or sautéed shrimp if you want a little protein added.
🗒️ Substitutions
Parmigiano Reggiano: pecorino would also work, but keep in mind it is saltier.
Pasta: use any shape you like. Long noodles like fettuccine or linguine work great, but shorter ones like penne will hold the sauce well. For gluten-free, just swap for your favourite gluten-free pasta.
🤔 FAQ’S
What kind of pasta works best with this garlic cream sauce?
Honestly, whatever you prefer or have on hand!
Can I make this ahead of time?
This sauce is best fresh, but you can prep it in advance and store it in the fridge for up to 3 days. Reheat it slowly over low heat and add a splash of cream or milk to bring it back to life.
Can I use pre-grated parmesan?
Technically yes, but freshly grated Parmigiano Reggiano melts better. Pre-grated cheese often contains anti-caking agents that can make the sauce grainy so it’s always best to use fresh if possible!
How can I make it gluten-free?
Just use your favourite gluten-free pasta. The sauce itself is naturally gluten-free.
What’s the purpose of the nutmeg?
Just a tiny bit enhances the creaminess and adds a subtle warmth to the sauce. You won’t taste it outright.
🍴 Leftovers? Lucky you.
This garlic cream sauce recipe is best enjoyed fresh; however, leftovers can be stored in an airtight container in the fridge for up to 3 days. When you’re ready to reheat, do so gently on the stove or in the microwave, and add a splash of milk or cream to help loosen the sauce.
👩🏻🍳 Hungry For More?
If you loved this Garlic Cream Sauce recipe, then make sure to check out a few of my other favourites you may also love:
- Homemade Tomato Sauce
- Blackened Chicken Alfredo
- Caesar Pasta Salad
- Crispy Smashed Potatoes with Lemon Dill & Chive Dressing
- Caramelized Onion Pasta
💌 Let’s Stay Connected
Keep in touch with me on Instagram, TikTok, Facebook, and Pinterest! If you do make this garlic cream sauce recipe (or any recipe of mine) don’t forget to leave a review.
Garlic Cream Sauce
Equipment
- 1 large pot
- 1 medium size frying pan
Ingredients
- 250 grams small pasta of choice
Cream Sauce:
- 2 tbsp butter, unsalted
- 3 cloves garlic, minced
- 1¼ cup heavy cream, 33%
- 1 cup parmigiano reggiano, freshly grated
- 1/4 tsp paprika
- 1/8 tsp nutmeg
- 1/4 tsp black pepper
- salt, if required
Garnish:
- parmigiano reggiano
- cracked black pepper
Instructions
- Prepare the pasta: in a large pot of salted water, prepare the pasta according to the package directions.Prior to draining the pasta, reserve a 1/2 cup of pasta water.Next, drain and return back to the pot.Sammy's tip: toss the pasta with a generous drizzle of olive oil to prevent the pasta from sticking.
- Prepare the sauce: while the pasta is cooking, add the butter to your frying pan and allow the butter to melt.Next, add the garlic and let sauté on low heat for 1-2 minutes, just until fragrant.Add the paprika, nutmeg and black pepper and let cook for an additional minute.Next, add the heavy cream and bring to a light simmer for 2-3 minutes, just until sightly thickened.Add the cheese and let cook on low until the sauce has thickened, mixing often.Taste to see if it needs any salt. Depending on how salty the cheese is, you may not need to add any.
- Add the pasta: remove the sauce from the heat and add the pasta. Toss gently to combine.If required, add a few tablespoons of pasta water if you need to thin out the sauce.
- Garnish: with cracked pepper and more cheese.
- Serve immediately.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
My family loved this! Tastes like restaurant quality – so good
Loved how quickly this came together! The flavors were perfect and the family enjoyed it. I sprinkled a little capers on mine to add a salty bite instead of adding more salt. 🙂
Love your recipes!
Just made this for dinner tonight and it was PHENOMENAL! I made a blackened chicken to go with it and it was unreal! Love how quickly it came together and how flavourful it was. This will be in my rotation for sure!