A rich cream sauce made with butter, cream, and an abundance of Parmesan cheese. Parmesan Cream Sauce is the perfect go-to cream sauce for your favorite pasta! Quick and easy to make!
I know exactly what you’re thinking. I don’t have time to make a cream sauce from scratch.
I’m telling you right now, if you have time to boil water and cook the pasta, you have time to make this Parmesan Cream Sauce… before the pasta is even ready to drain!
All from scratch.
Just straight up easy.
Most importantly, it’s SOOOO good!
You will fall in love with this sauce!
It’s so creamy and cheesy-licious!
I’m a saucy kind of girl, myself. And, my boys are huge fans of this cream sauce. Gatlon (the teenager of 6’1”) would choose to eat this everyday. Needless to say, it’s his favorite.
I want to share with you how to make my go-to cream sauce. It will blow your mind at how quick it is to make.
I promise, after you make this, you will never go back to those pre made jars (or sauce packets) again!
In a large skillet on medium heat, put in the cream cheese and butter. I have always preferred to using a skillet in place of a sauce pan. I feel I have more room for the sauce to do it’s thing!
Immediately pour in half of the heavy whipping cream.
I didn’t say this was a low calorie kind of sauce… just a delicious one!
Sprinkle in the Italian seasoning, onion powder, garlic powder, and salt & pepper to taste.
Whisk all together while the cream cheese is melting into the heavy cream and butter.
You’ll notice the sauce will become very thick. But, keep whisking while pouring in the half & half.
Add the rest of the of the heavy whipping cream and half & half.
Whisk and simmer until the sauce becomes a creamy, medium thick consistency. Usually this takes a few minutes. The longer you let the sauce simmer, the thicker it becomes. If it gets too thick, add a tablespoon of half & half at a time.
Turn heat down to low.
Now it’s time to stir in the grated Parmesan!
And, the fresh shredded Parmesan.
So easy. Even a 7 year old can be your helper!
- 8 ounce cream cheese, cold or room temperature
- 4 tablespoons (real) unsalted butter
- 2 cups heavy whipping cream, divided
- 1 1/2 cups half & half, divided
- 1 cup grated Parmesan
- 1 cup shredded fresh Parmesan
- 1 tablespoon Italian seasoning
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- salt & pepper, to taste
- fresh parsley for garnishing, optional.
- In a large skillet on medium heat, put in the cream cheese and butter.
- Pour in 1 cup of heavy whipping cream and seasonings. Whisk together until cream cheese has melted and all combined. It will be thick.
- Whisk in 3/4 cup of half & half and bring it to a simmer for a few minutes. Keep whisking! It will begin to thicken up.
- Add the rest of the of the heavy whipping cream and half & half. Whisk and simmer until it comes to a creamy consistency. Usually takes a few minutes. The longer you let the sauce simmer, the thicker it becomes. If it gets too thick, add a tablespoon of half & half at a time.
- Turn temperature down to low.
- Whisk in the grated Parmesan.
- Stir in the shredded Parmesan.
- Ready to serve over your favorite pasta!
- Start making this sauce as soon as you start the process of making your pasta. Everything will be done at the same time and ready to serve!
- Refrigerate any sauce that is leftover in a closed container for up to 3-4 days. To reheat, place in a pot on low heat, instead of the microwave. (The microwave separates the butters in the cream.) It will seem very thick when it is cold. But, as it warms up, it will become nice and creamy again. Remember, it's the cream cheese that is needing to melt again. Add 1 tablespoon of half & half (or 2 teaspoons of milk) at a time to thin out the sauce when heating it back up, if needed.
If you have some leftover chicken (and bacon!) throw those in and make it a complete meal. The possibilities are endless!
What is your favorite pasta dish?
With me, it’s anything added to pasta itself! But, when my boys have a choice, it’s always this Parmesan Cream Sauce over any kind of pasta.
Enjoy, my friends!