Four Cheese Garlic White Cream Pasta Sauce Recipe
A rich and creamy four cheese garlic white cream pasta sauce made with a blend of mozzarella, white cheddar, provolone, and asiago cheeses, infused with garlic and finished with fresh parsley. This easy stovetop recipe combines savory chicken bouillon and heavy cream to create a decadent sauce that perfectly coats spaghetti for a delicious and comforting meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Ingredients
Scale
For the Sauce and Pasta
- 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
- Heat Garlic: In a large skillet over medium heat, add the olive oil and butter. Once melted, add the minced garlic and cook for about 1 minute, stirring frequently to prevent burning, until fragrant.
- Cook Pasta: In a separate pot, cook the spaghetti according to package instructions until al dente. Drain the pasta, reserving about 1 cup of the pasta water.
- Prepare Bouillon Mixture: While the pasta is cooking, dissolve 1 chicken bouillon cube into 1 cup of the hot reserved pasta water, stirring until fully dissolved.
- Combine and Boil: Add the bouillon-infused pasta water, heavy cream, and cooked spaghetti into the skillet with the sautéed garlic. Bring the mixture to a boil while stirring to combine everything evenly.
- Add Cheese: Once boiling, immediately add the four-cheese blend. Continue stirring constantly while boiling for about 1 minute to allow the cheese to melt and coat the pasta thoroughly.
- Simmer and Thicken: Reduce the heat to a simmer and keep stirring the pasta and sauce for an additional 1–2 minutes to thicken the sauce to a creamy consistency.
- Serve: Remove from heat and garnish with finely chopped parsley or green onions before serving.
Notes
- Be careful not to burn the garlic during the initial sauté as it can turn bitter.
- Reserve some pasta water to help adjust the sauce consistency as needed.
- The chicken bouillon cube can be substituted with vegetable bouillon for a vegetarian version.
- The cheese blend can be tailored to your preference; using freshly shredded cheese yields better melting results than pre-shredded cheese due to anti-caking agents.
- For a lighter version, consider using half-and-half instead of heavy cream.
- Serve immediately for the best texture, as the sauce may thicken more upon standing.
Keywords: Four Cheese Pasta Sauce, Garlic Cream Sauce, White Cheese Sauce, Spaghetti Sauce, Creamy Pasta Recipe, Italian Pasta Sauce
