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.
No packets.
No jars.
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.
Ta-da!
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!
Wow, this is mad easy! Yup, I’d whip up this dreamy white sauce. 🙂
Tina @ Tina’s Chic Corner recently posted…Roasted Red Pepper Hummus
Whip it up, Tina! (=
I make homemade cream sauce all of the time but this version you made really knocks it out of these park! Looks fabulous and I bet is so good over pasta!
Nancy P.@thebittersideofsweet recently posted…Watermelon Smoothie
Nancy, you’d love it over anything… I even eat it straight of the bowl. But, can’t do that too often, those invisible calories get me every time! (=
I made a homemade cream sauce about a year ago and it was terrible…this one looks like a winner to me! I’ll definitely have to give it a try! I love how quick and easy it is to make and I always seem to have those ingredients on hand. Pinned! 🙂
Christina @ Sweet Pea’s Kitchen recently posted…Bacon-Cheddar Potato Skins
Christina, you’d definitely have to give this one a try. I always have these ingredients on hand, too. That’s why we have it so often! (=
This easy pasta cream sauce looks divine, Gloria! I am convinced that cream cheese makes everything taste better. 😉 Thanks for sharing, my friend!
Stacy | Wicked Good Kitchen recently posted…Best Ever Cream Cheese Buttercream
Stacy, I have to agree… cream cheese is one of my best friends! That, and butter! (=
Yum!! I accidentally bought 2 blocks of cream cheese for a dip I made this week that really only called for one. I’ve been thinking of what to do with the extra and so glad I came across this recipe! It’ll put that cream cheese to use and now I’ve got dinner, too 🙂
Thanks!
xo Lindsay
Lindsay recently posted…OOTN & an Outrageous Dinner
Lindsay, now it’s perfect timing to use up that block of cream cheese! Have a great night! (=
Looks great Gloria, I make this all the time but the kids don’t like the onion or onion powder so I leave it out. A lot of times I will make asparagus and they like me to make this sauce for their asparagus. 🙂
Michael
michael recently posted…Snow and Ice
That sounds really good over asparagus, Michael! I’m going to have to try that next time. I love to bake it in with some fresh green beans. My boys laugh at me because I can’t even make the green beans stay healthy!
This looks incredible, Gloria! I think that the cream cheese really helps thicken the sauce. I love having recipes like this to make on a weeknight when I don’t feel like cooking anything difficult but still want an impressive dish.
Ashley | Spoonful of Flavor recently posted…Homemade Coconut Lemon Sugar Scrub
Ashley, you’re right. It makes for a fast meal on the weekdays. This is why I make it all the time when my boys come home for *school* lunch. It’s fast and filling.
Pinned! Using it over spaghetti squash for a low carb alternative! MMMmmm…
Oooo, yum! Lin, you’re brilliant!
Feel free to share! 🙂 {{hugs}}
You’re just awesome! (=
Gloria recently posted…Parmesan Cream Sauce
Looks like heaven in a bowl!!!
Allie | Baking a Moment recently posted…Strawberry Rose Chocolate Verrines
Allie, it SOOO is! (=
It looks amazing! I’m an ‘open up a can of sauce’ kind of person, but this may convert me!!
Marti
Marti recently posted…Complete Knife Skills FREE Class
Marti, now I’m challenging you! (=
This sauce looks incredible Gloria! Pinning these gorgeous photos! So creamy and flavorful, I would slather this over everything – cream cheese and butter make everything better 🙂
Kelly recently posted…Mom’s Spring Rolls / Egg Rolls – Baked and Fried
I so agree with you, Kelly…. gotta love that cream cheese and butta!
Cream makes everything better. This looks so tasty.
Norma @ Allspice and Nutmeg.com recently posted…Parmesan Mozzarella Orzo Vegetable Bowl
It sure does, Norma! It is a must to always on hand in my home. (=
This looks to-die-for, Gloria! Pinning, and putting pasta on my menu for next week!
Samantha @ Five Heart Home recently posted…Cheesy Pull-Apart Bread with Bacon, Garlic, Cheddar & Swiss
You’re going to love it, Samantha! Have a great rest of your day!
Oh Yummy! I love, love, love a homemade cheesy cream sauce! I can’t wait to try this one Gloria:) Pinning!
Shannon {Cozy Country Living} recently posted…Loaded Vegetable Soup
You’ll love this one, Shannon! Thanks for pinning!
Wow, not exactly diet friendly but I bet it’s amazing!!
Jenna recently posted…Recipe Box, Berry Cheesecake Galette
Jenna, nope, not diet friendly at all. Lol! Although,it’s a great rich cream sauce to have every now and then. (=
Thank you for the nice recipe.
Why do you call for 1cup each grated and shredded Parm? Why not just use 2 cups of one or the other. It all melts into the sauce anyway?
1 cup of grated Parmesan is from the canister (the powder-like stuff) and shredded is in the usually in a container that has been freshly shredded or you may freshly shred a brick of Parmesan. 🙂 You may use 2 cups of one or the other. I feel it gives it more texture and flavor by using two different forms of Parmesan.
Could you make this sauce and freeze it?
Yes, you may go ahead and freeze this sauce. Be sure to cool completely and put in an air tight container before putting in freezer. You are going to love this sauce! Thank so much for stopping by, Frances! 🙂
i made this last night with some breaded chicken breasts and some angel hair pasta, it was fabulous, it actually made quite a bit, can i freeze some for later??
sorry i just saw someone asked the same question, but still want u to know just how good this sauce is. yummy
I love how simple this recipe is. I’m a bit of a creamy sauce addict (I have about a 50 – 50 blood to mac and cheese ratio). I’ve been trying to cut down on carbs a little more, so found this leeks in Paremsan sauce recipe if it helps anyone – https://www.recipestroupe.com/recipe-leeks-in-a-parmesan-cream-sauce-50702.html Still miss the pasta, but great substitute!
This was the best parmesan cream sauce I have ever had¡!!!
I had Shrimp & Parmesan Sirloin at one of my favorite Restaurants last week. I saw your recipe and had to try to make it myself. I used leftover Ribeye Steaks, poured your Cream Sauce over the Steaks and topped with Shrimp from a Shrimp Scampi I had in the freezer. Oh so Good!! At a fraction of the price!