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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.
I made the creamy four cheese garlic spaghetti sauce and it is oh so good! It tastes better than anything I've ever gotten at Olive Garden LOL
Thank you so much, Cecilia, I am glad you loved it! 🙂
I found your recipe online today. We are having it for dinner. I'm here to tell you that it is just delicious. Even my finicky grandson loved it. Thank you.
Dorothy, so glad to hear that you and your grandson liked it! 🙂
Made this tonight and it was good with some tweaking. As written, it is actually quite bland with only garlic for seasoning. The bagged cheese blend is probably partially to blame. If you grate some quality cheese I'm sure it would be greatly improved. I threw in some black pepper, some extra garlic, etc. Some crushed red pepper could work really well in this too.
Thank you, Michelle, and also don't forget to add just the right amount of salt - I am always surprised by what a difference it makes to season your dish just right with salt. If you undersalt your pasta sauce - it's too bland. If you salt it just right - it brings out all the other flavors and amplifies them.
This is BY FAR the best non-red pasta sauce I have ever had! Maybe it's even the best pasta sauce ever! I hate it when people rave about a recipe but have changed the original, but that is what I did...but only a little bit. I used garlic powder instead of cloves. I used bouillon granules instead of a cube. Half and half instead of heavy cream. Finally, I put the butter into the pasta water mixture instead of using it to brown the garlic. I used Aldi's finely shredded ITalian 5 cheese mix. It was AMAZING! Thanks!
Thank you, Linda! Great substitutions. I am glad you enjoyed this pasta sauce. 🙂
I'm excited to try this tonight...I'm a beginner in the kitchen so hopefully I do this meal justice! I've got a Mexican blend of cheese in the fridge do you think that would be okay??
Mexican blend will work too and it will be delicious, but with a different kind of flavor, of course.
This recipe is so delicious! I just ate it and it totally made my day! I'm going to eat it by itself and also use it as a base for a lot of other pasta combos. Thank you so much! And my toddler loves it!!! Yay!
Just made this for dinner with shrimp scampi and salad. Oh so delicious. Everyone loved it!
I think I would put Sauteed boneless skinless chicken breast on the top in part because my husband has to have meat or he's not happy LOL looks yummy
It was a total success! Made for friends and they loved the pasta! I think next time to add to it, some broccoli and if wanting to make a meal some chicken. Made with green beans and garlic/red pepper flakes/lemon zest and a perfect meal with a bottle of wine. Thank you!
Is there a substitute for the bouillon cube to get the same flavor? I am a vegetarian and I don't have any chicken or vegetarian bouillon cube. Thanks! Looks yummy!
Hello Julia, I am a former Deputy Sheriff and Police Officer who loves to cook. I saw your recipe and decided to make it for dinner tonight. My wife and I loved it and it was so simple with a great flavor, kinda of reminded me of shrimp scampi. Great job stay safe and above all God bless!
Can i use half&half instead of heavy cream?
Thanks for the recipe! This was really good, but cleaning the pan was not fun 😀
Can I make the sauce by itself??? Then pour it over the noodles???
Juanita, that's exactly what I did, and it worked really well. Poured the sauce over the hot noodles, then immediately added cheese to the hot noodles, which melted it. Adding cheese to the sauce and heating it would be a globbly mess, as well as a mess to clean up.
Yes, you can make the sauce separately and then add the cooked (and drained) noodles, but I prefer to add the cheese to the sauce after I added the cooked noodled to the liquid ingredients: the cheese melts with the liquids and at the same time coats the noodles which makes for a nice consistency (for me). 🙂
Easy and quick. Great base pasta for a multitude of add-ons and toppings. I added a little creole seasoning to mine topped with either shrimp or ckn.