Garlic Parmesan Sauce

Credit: Kelli Foster

Ready to make tonight’s dinner to a swoon-worthy affair the whole table will gush about for days to come? Just add garlic-Parmesan sauce. There is absolutely nothing this savory sauce can’t do — it’s versatility can’t be beat. Packed with big garlic flavor and nutty Parm undertones, it’s rich and ultra-creamy with just a hint of decadence, but stops short of feeling heavy.

Is oven-baked chicken breast again? A few spoonfuls of garlic-Parmesan sauce will instantly jazz it up and make dinner feel exciting. It takes tender, juicy pork chops to a whole new level. Toss some in a pot of pasta for guaranteed comfort. Does your family have a soft spot for cheese sauce drizzled over steamed vegetables? Try this instead (it’s especially great on steamed or sautéed asparagus!), then watch their eyes light up. And just wait until you layer it on pizza!

The best part? It comes together in less than 15 minutes using a few basic ingredients, so it’s totally doable on a weeknight. The hardest part will be narrowing down what to pair it with.

What Is Garlic Parmesan Sauce Made Of?

You’ll need just a handful of basic ingredients to make this velvety sauce. You have the option to use half-and-half or whole milk. While both work well and make for a truly delicious sauce, I encourage you to use half-and-half if you have it. It makes for a slightly thicker, richer sauce.

• Garlic
• Parmesan cheese
• Unsalted butter
• All-purpose flour
• Half-and-half or whole milk
• Low-sodium chicken or vegetable broth

Credit: Kelli Foster

How Should I Use Garlic-Parmesan Sauce?

Garlic-Parmesan sauce is commonly partnered with wings and spooned on pizza, but there are so many delicious ways to use this versatile sauce. Here are some of our favorites.

• Used as a dipping sauce for wings.
• Used on pizza (swap the pizza sauce for an equal amount of garlic-Parmesan sauce).
• Tossed with pasta.
• Spooned over chicken breast.
• Drizzled on roasted, steamed, or grilled vegetables.
• Paired with pork chops.
• Drizzled over rice bowls.

Ingredients

• 6 cloves garlic
• 1 ounce Parmesan cheese (about 1/2 firmly packed cup grated on a Microplane or 1/3 cup store-bought)
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 1/2 cups half-and-half or whole milk
• 1/2 cup low-sodium chicken or vegetable broth
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

Instructions

1. Mince 6 garlic cloves. If needed, finely grate 1 ounce Parmesan cheese (about 1/2 packed cup) or measure out 1/3 cup store-bought grated.

2. Melt 2 tablespoons unsalted butter in a large skillet over medium heat. Add the garlic and cook until fragrant, about 30 seconds. Add 2 tablespoons all-purpose flour and stir until the flour is completely absorbed and no dry pockets of flour remain. Cook, stirring regularly, for 30 seconds to 1 minute to cook the floury taste out.

3. Add 1 1/2 cups half-and-half or whole milk, 1/2 cup low-sodium chicken or vegetable broth, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Bring to a boil over high heat. Reduce the heat to maintain a gentle simmer. Add the Parmesan and stir to combine. Simmer until the sauce is slightly thickened and coats the back of a spoon, 2 to 3 minutes.

Recipe Notes

Storage: Refrigerate leftovers in an airtight container for up to 4 days. Reheat over low heat on the stovetop, and thin out with a few tablespoons of half-and-half, milk, or broth, if needed.