This Homemade Creamy Four Cheese Garlic Spaghetti Sauce is the most delicious and the easiest white cheese Italian pasta sauce recipe! It's made by cooking minced garlic in olive oil and butter, then adding chicken broth, heavy cream (and the cooked pasta!), and the four cheese blend until the cheese melts into a nice and smooth texture. Simple ingredients and easy cooking technique!
In this recipe, I use a Four-Cheese Blend which includes Mozzarella, White Cheddar, Provolone, Asiago cheeses to make a simple white cream pasta sauce. Usually, when we talk about spaghetti pasta sauces, we talk about pasta with red sauce and meatballs or sausage or something like that. With this white cheese sauce recipe you can try something different next time you decide to cook spaghetti.
What makes this recipe work?
- Easy to make. Short ingredients list. Easy ingredients that you can find in any pantry.
- Use a four cheese blend that includes white cheeses, such as Parmesan, Mozzarella, Provolone, Asiago, White Cheddar, Romano. You can use store-made 4 cheese blend or make your own by combining any of these 4 cheeses together in equal amounts.
- This is a perfect and versatile pasta sauce for any type and shape of pasta. Use it with spaghetti, fettuccine, penne, rigatoni, or any other type of pasta.
- While this recipe makes a delicious pasta as a main dish, it also make a great side dish for all kinds of meats. Grill chicken, pork, seafood, or steak and serve it alongside this white cheese spaghetti sauce.
Related Creamy Pasta Recipes
Here are 3 more recipes that are similar in style to this 4 cheese pasta. All the recipes below are meatless, creamy pastas that work great as main dishes or as side dishes to grilled meats.
- Mushroom Spinach Pasta with Caramelized Onions
- Penne Pasta in Creamy Vodka Tomato Sauce with Mushrooms
- Creamy Asiago Cheese Garlic Tortellini
Four Cheese Garlic White Cream Pasta Sauce
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 ½ cups Four-Cheese Italian White Cheese Blend Mozzarella, White Cheddar, Provolone, Asiago
- ¼ cup parsley finely chopped (or use green onions)
Instructions
- Heat olive oil and butter on medium heat in a large skillet, add minced garlic and cook for about 1 minute on medium heat, without burning.
- Cook pasta in a separate pan, drain. Reserve some of cooked pasta water. Dissolve 1 cube of chicken broth bullion in 1 cup of hot pasta water.
- Add pasta water (with the dissolved chicken broth bullion cube in it), heavy cream, and cooked spaghetti to the skillet with cooked garlic. Bring to boil, stirring. Once the liquids are boiling, immediately add cheese and keep stirring everything together (spaghetti and the cream), while boiling, until cheese melts and coats pasta, for about 1 minute. Reduce to simmer and continue to cook, constantly stirring, to thicken the sauce - for another minute or two.
- To serve, top each serving with finely chopped parsley or green onions.
Notes
Nutrition
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
I’ve been making this for our family for years. It’s amazing.
We had this for dinner tonight. Oh how I wish I had taken a picture of it. It was delicious! But I didn’t use the cheese you have down. I use a Pecorino/Romano blend my store does up daily. This is a keeper for us. Hubby is having the leftovers for lunch tomorrow. I also did up the parsley & green onions early so my meal was super quick to actually pull together when I did it. Whipped up fresh garlic butter for the bread. Will probably have this again next week.
Debbie, I am so happy you loved this recipe! Pecorino Romano blend sounds delish! Thank you for taking the time to share such a positive and detailed comment! ❤️
Is there 1.5 cups each of the cheeses or 1.5 cups total?
Can this be made into a freezer meal?
Nana, I wouldn't recommend freezing this at all. Cheese-based creamy sauces don't freeze well and don't thaw well either.
It looks like Khloe Kardashian may have been inspired by your recipe:
https://poosh.com/khloe-kardashian-cheese-and-cream-pasta-recipe/
It looks like your EXACT recipe.
This looks amazing and I would like to make ahead for Christmas Eve dinner. I’m curious if I can make the sauce a day or two ahead and then warm up to serve on the day of eating. Thanks for any thoughts!
Teri, I am not a fan of making creamy cheese-based sauces in advance. They are difficult to reheat - they lose most of their texture when reheated because the fats in the sauce separate. So, I wouldn't recommend making any creamy sauces in advance.
I just tried it and it was really good. I added sliced cooked ham after the pasta and then sprinkled red pepper flakes.
Thanks for posting it.
Joel, I am so happy to hear you loved the recipe! 🙂 Thank you for taking the time to share the feedback and the 5-star review! 🙂
This was awesome! I made a 1-1/2 batch (I had more adults and a 12 oz box of spaghetti). I used one 8 oz bag of pre-shredded Italian cheese blend cheese (it was 6 cheeses LOL) plus 1/4 cup grated parmesan (yes, the kind in a green container. Sigh.), a veggie bullion, and otherwise followed the recipe as written. Perfect! And so quick, too. Everyone loves it and wants me to make it again. Thank you for a new family favorite!
Freya, glad you tried this recipe and enjoyed it! Thank you so much for sharing the changes you made - 6 cheese mixture, WOW! 🙂 Glad veggie bullion worked well!
How much spaghetti do you use? It’s only 9:30 am, but looks so good I’m going to make it now. Lol
I used 8 oz of spaghetti. Enjoy the recipe!
This has become my go to pasta recipe! Quick question though, can you use 2% milk instead of heavy cream? Just a little worried about curdling or the sauce being too thin
Emma, I do think you need something with a higher fat content than milk for the cheese to melt successfully. I would use either half-and-half or heavy cream.
Try evaporated milk
Evaporated milk is a good option, too!
What can I use instead of a chicken bouillon cube? We have a chicken allergy.
You can use vegetable bouillon cubes or beef bouillon cubes (or paste or powder).
If I want to use 16oz of pasta do I need to double the recipe?
I would - to have more sauce.
Hi what is coo ?
Sue - ha-ha! 🙂 I just corrected that typo, thank you!