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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 so yummy! I found the Italian 5 cheese blend at Food 4 Less. It was very cheesy, no need to add extra. Would be perfect with chicken or shrimp added to it. Also makes small(ish) portions, so if your family eats big I suggest doubling the recipe.
Thank you, Samantha, for stopping by and leaving the comment! I am glad you liked it! Shrimp and chicken are great with this kind of sauce! 🙂
I used chicken broth versus making my own from bullion . Perhlps a mistake as I felt it needed more salt
Yes, that's why I used the bullion cube - it's just so loaded with salt, it provides the right amount of flavor for the sauce, and you don't have to think much about adding more and more salt. 🙂
I make this pasta for my family every other week or so and we just pair it with garlic bread. I've also tried putting mushrooms in it, shrimp in it, and chicken in it, and it always comes out amazing. I also always add some onion powder, garlic powder, and crushed red pepper flakes to it everytime. I use an asiago, Romano, and Parmesan cheese blend by "BelGioiso" it comes in a 5oz container and I just chop it finely and put that in as directed. Hope you all love this recipe as much as my family and I do.
Julia, thank you so much for taking your time to leave such a thoughtful comment! I am so glad your family enjoyed this recipe not once but many times! Comments like yours make my day! 🙂
This sounds great and am going to make this tomorrow night. Has anyone added peas or a meat like chicken or turkey pieces to this dish? I'm thinking of adding peas.
Peas will taste great here!
Holy moley!!! What a fantastic dish!! Thank you, this is a keeper. Definetely making this one again and again.
Just made this tonight for dinner and it was very tasty! The only thing I did different was I used a 6 Italian cheese mix and I sautéed some chicken in some olive oil with salt, pepper, and garlic powder and added that to the pasta when done. I used chives for my green at the end. My husband prefers red sauce but he enjoyed this very much. I don't like red sauce so this was great! Very flavorful and I would definitely make again. And for the comment about overcooking the pasta, it doesn't get over cooked at all- pasta was perfect!
My husband loved this! The first time I made it I thought it was too rich, so the second time I added a little more salt and a little less sugar.
Is it possible to substitute milk or an alternative to milk instead of heavy cream? We don't normally have that on hand. Thanks!
Made this pasta tonight ...using cream cheese because I didn't have cream and mozzarella (I added a little more liquid than recipe) then served lightly italian breaded chicken breasts on top..... delicious!! My first recipe off of pinterest that tasted as good as the picture looked! Thank you!
I only recently ran across this recipe and made it as directed with the exception of the cheese blend. I couldn't find the four cheese blend, but did find a five cheese blend. I like to try recipes as written the first time around, then make any desired...note I didn't say "necessary"...changes later. Food is such a personal preference, isn't it? It was fabulous! The cheese melted beautifully, the sauteed garlic added just enough garlic flavor without being overwhelming. I served it as a main dish with hot rolls and a vegetable mix for color. The family loved it! It was so easy, too, just my type of meal. It's going on my regular rotation. Thanks!
I made this last night and it didn't turn out right at all, I followed the instructions to the letter but it was way WAY too garlic-y!! The stench of the garlic permeated the whole house and it was so strong we couldn't eat it. 🙁
Well, I don't think an "italian cheese blend" is something you can buy premade where I live, at least from what I've seen. Exotic cheeses are also crazy expensive, because the dairy industry here is insanely possessive and territorial and has managed almost entirely stop the government from importing any sort of dairy from other countries. Plus if I buy a chunk of it most of it ends up going to waste because I can't use it quickly enough. Only mozzarella and cheddar readily available.
Nonetheless, this recipe still turned out well even though I only used mozza and cheddar. I used vegetable broth instead of chicken though because my household is vegetarian... I also didn't have chives, parsely or green onions, so it ended up being a much more simplistic cheese sauce, but it was still delicious. I will have to try it again when I can get to the vegetable market. Thank you for sharing this!
I made this tonight. I used my own cheeses because I went shopping after glancing the recipe. I used Asiago , mozzarella , provolone and Parmesan . I shredded cheese fine. She is right about watching garlic, could easily burn. I followed rest of recipe and it was very very good, and incredibly easy. I did take off heat to add cheese, I have seen the cheese globs before, yuk. My husband is very picky ( doesn't like Alfredo ) who doesn't like Alfredo? Salad and garlic bread, yum yum will make again for sure. You could add halved grape tomatoes and or broccoli .
Thanks Julia
Thanks, Connie! I am glad you liked it. 🙂 Good for you for shredding your own cheese - I usually do that too. Yes, halved grape tomatoes and broccoli would make a great addition!
Simple to whip together and great flavors. I used fresh Italian parsley and Asiago cheese (my personal preference). I also added mushrooms while sauteing the garlic. Next time I may add some diced tomatoes at the very end right before serving, for a beautiful burst of color.
I made this tonight for supper. It's delicious. Thank you!
Thank you, Susan!