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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.
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.
This was delicious! Made it with Roasted Garlic Chicken and the fam loved both!! A great pairing!!
Roasted Garlic Chicken - what a nice addition to a creamy pasta dish - YUM!
I just made this tonight and it was fantastic! The only thing I would have done differently is add more spaghetti, there was a lot more sauce than noodles!
Yes, there is a lot of sauce for the noodles! I always feel like there is never enough sauce so I made sure that the sauce outweighed the noodles here! 🙂
very good! We had it with grilled chicken.
Is that one and a half cups of each cheese
No, that's 1 and 1/2 cups of the cheese blend, not of each cheese separately. You'll just use 1 and 1/2 cups of the blend.
Sounds delish! For a butter substitute you could try 1/2 T Coconut Oil - if you use one that isn't too coconutty.
You might give me a fantastic idea for tonight dinner! Thanks!
cat
Is that a shredded cheese blend? I've always thought melted shredded makes it stringy. Just curious where to look for that particular blend at the store.
I just made this using shredded cheese blend and it was stringy and when it cooled just a touch the cheese was in one large lump instead of coating the pasta 🙁
Shannon, I have made cheese sauces like mornay, alfredo, and carbonara many, many times, and I think the reason for your issue with the cheese is that the method in this recipe is a touch risky. I would not allow the sauce to boil after the cheese has been added, because too much heat when melting cheese causes the fat and the protein in the cheese to separate and the proteins to contract, leaving a coagulated mess of dairy solids seized in a clump. Instead, I would bring the liquid ingredients just to a boil, then remove from the heat completely. Add the hot pasta, followed by the cheese in handfuls while constantly stirring. There will be plenty of heat to melt the cheese.
Butter is not the sinful thing they make it out to be. Butter is digestible, where as margarine and oils are not. They are actually lubricants in your body. Butter is churned from heavy cream off of fresh milk and is digested by the body. You're better off using the butter. Also, you can see half and half if you can't find heavy Cream. I use the Kraft shredded parmeson/asiago/Romano blend. If you use a little flour with the oil and butter garlic to make a roux, it won't get stringy.
Yes, that's the shredded cheese blend. I've used one of the most common brands found in a regular grocery store and it worked great! I find that shredded cheese usually melts beautifully.
Im still stuck on how to make the sause
Wonderful. I think I will try making it for dinner tomorrow. Thank you!
Oh Julia, this pasta looks so good and creamy- can I have a bite please 🙂
Julia this looks amazing and I'd love to try it, but truly truly hate butter/margarine. I have no problem with cream/oil/ etc. is there anyway to substitute the tablespoon of butter in this? Thank you so much!
I know you're look for Julia's reply but I'll toss my 2 cents in. I tend to use plain greek yogurt as a butter substitute. Avocado can make a nice butter substitute as well due to its buttery, creamy texture after you mash it.
Stephanie,
You can skip the butter altogether, and just use 1 tablespoon of oil. Or, if you don't want any butter or any oil, just skip them both, and add garlic to the liquid ingredients right away - it will be cooked enough not to have a very strong flavor.
Im shocked at how many people really can't figure out substitutions/amounts/ fat cal content. I'm not math whiz but break out your calculator people. jeeez! My main worry is that after cooking the pasta fully- to cook it more (esp at a boil) will overcook it. Will just make sauce and then incorporate pasta to make sure everything is al dente as it should be.
Al dente is a peesonal preference. Might be yours, but not everyone's. Your comment was not very nice.
You didnt need to say that to her.
Very telling.
There is only 1 T. Butter & you can't even taste it but is needed for all the other yummy stuff that goes in it. And yes, for those that asked, I can't find heavy creme either so I used heavy whipping creme.
whipping cream and heavy cream are the same thing.
Butter is not the sinful thing they make it out to be. Butter is digestible, where as margarine and oils are not. They are actually lubricants in your body. Butter is churned from heavy cream off of fresh milk and is digested by the body. You're better off using the butter. Also, you can see half and half if you can't find heavy Cream. Works just as well.
Great pasta sauce...I like the combination of the many varieties of cheese...yum!
Enjoy the rest of the week Julia 🙂
mmmm mmmm mmm this pasta sauce looks like perfection!
this sauce sounds amazing! all that cheese. mmm!
Oh my Julia...yum..a cheese pasta feast.