Name: Four Cheese Garlic White Cream Pasta Sauce Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: 1 tablespoon olive oil; 1 tablespoon butter; 5 garlic cloves, minced; 8 oz spaghetti; 1 cup cooked pasta water; 1 chicken bouillon cube; 1 cup heavy cream; 1 1/2 cups Four-Cheese Italian White Cheese Blend (Mozzarella, White Cheddar, Provolone, Asiago); 1/4 cup parsley, finely chopped (or green onions)

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Introduction

This Four Cheese Garlic White Cream Pasta Sauce is a rich and indulgent dish that’s perfect for cheese lovers. Creamy, garlicky, and loaded with a blend of four Italian cheeses, it’s a quick and flavorful way to elevate your spaghetti dinner.

This image shows a close-up of creamy spaghetti in a shiny silver pan on a white marbled surface. The spaghetti is well coated in a smooth, thick white sauce with flecks of black pepper spread across. Small green pieces of herbs, possibly chopped green onions, are scattered on top, adding a fresh look. A silver fork is twirling some pasta in the center, lifting it slightly above the rest of the noodles. The texture of the sauce looks rich and velvety, complementing the long, thin strands of spaghetti. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon olive oil
1 tablespoon butter

5 garlic cloves (minced)
8 oz spaghetti

1 cup cooked pasta water
1 chicken bouillon cube

1 cup heavy cream
1 1/2 cups Four-Cheese Italian White Cheese Blend (Mozzarella, White Cheddar, Provolone, Asiago)
1/4 cup parsley (finely chopped or green onions)

Instructions

Step 1: Heat the olive oil and butter in a large skillet over medium heat. Add the minced garlic and cook for about 1 minute, stirring often to avoid burning.
Step 2: In a separate pot, cook the spaghetti according to package instructions. Drain the pasta, reserving some of the cooked pasta water. Dissolve the chicken bouillon cube in 1 cup of the hot pasta water.
Step 3: Add the bouillon-infused pasta water, heavy cream, and cooked spaghetti to the skillet with the garlic. Bring to a boil while stirring.

Step 4: Once boiling, immediately add the four-cheese blend and continuously stir to coat the pasta with the melting cheese. Allow to cook for about 1 minute.
Step 5: Reduce the heat to a simmer and keep stirring for another 1-2 minutes until the sauce thickens to your desired consistency.
Step 6: Serve hot, topped with finely chopped parsley or green onions for a fresh finish.

Tips & Variations

To make this dish vegetarian, substitute the chicken bouillon cube with a vegetable bouillon cube or use low-sodium vegetable broth.
For extra flavor, add a pinch of crushed red pepper flakes when cooking the garlic.
You can swap spaghetti for fettuccine or linguine for a different pasta texture.

Use freshly grated cheese for better melting and richer flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat, adding a splash of milk or cream to loosen the sauce if needed. Avoid microwaving at high power to prevent the sauce separating.

How to Serve

The image shows a pan filled with creamy spaghetti coated in a white sauce, with a slight yellow tint. The noodles are long and intertwined, spread evenly across the pan. Small green chive pieces are sprinkled on top, and there is a light dusting of black pepper adding texture and contrast. A silver fork with an ornate handle is placed inside the pan, twirling some spaghetti around its tines. The pan rests on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this sauce without heavy cream?

You can substitute heavy cream with half-and-half or whole milk, but the sauce will be less rich and may require more cooking time to thicken.

What can I use instead of the four-cheese blend?

If you don’t have a four-cheese blend, use a mix of mozzarella, white cheddar, provolone, and asiago or any combination of mild, melty cheeses you enjoy.