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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.
OMG! So delicious!!
Thank you! 🙂
Would Italian sausage or shrimp go well in this?
YES! Italian sausage or shrimp would be great with this pasta!
What brand do you buy of the Four-Cheese Italian White Cheese Blend Mozzarella, White Cheddar, Provolone, Asiago? Where do you buy it? The recipe calls for 1 1/2 cups of the cheese blend. Would that be 12 oz?
I don't remember what brand I used. 1 and 1/2 cups of shredded cheese would be about 6 oz.
I will try it this weekend!
Enjoy! 🙂
I added peas and bacon instead of parsley for bacon carbonarra. Everyone's favourite here.
Glad you enjoyed it! 🙂
Enjoy!
This joint was the bomb girly!!! I added some of my own flare but it was on point for sho!!!!
Damn! You know howto combine ingredients, girl! Will we see a cookbook in the future?
Is there somewhere I can find the nutritional information for this?
Add a fried over easy egg and some bacon boom! Perfect!
I love eggs over my pasta, too!
I make this as my go to white sauce for pasta. Every time I make it, it gets better and better each time.
Slow cook turkey tenderloin 5hrs HI
Olive oil garlic butter heavy cream I basically change amt & additions.
Used linguine top w turkey and sauce
Yum!!!
Thank you! I am glad you've enjoyed this recipe! 🙂
I don't understand all the rave reviews?! There was way too much garlic and way too much sauce for the amount of pasta. I love garlic myself, but 2 or 3 cloves is plenty! Also, the chicken bouillon flavor was a bit much and overpowered the dish. All I could taste was garlic and chicken flavor... it was not good.
I love garlic! I could use even more garlic than what's listed in the recipe. Also, the chicken bouillon does add a lot of flavor - but that's what was needed for this pasta to taste great! Otherwise it would be too bland. But we all have different taste buds.
Can you tell me how much jarred minced garlic to use I don't have any cloves on hand?
Thank you so much for this recipe. Pregnancy craving satisfied. Tastes just like a restaurant. I didn't have the 4 cheese blend but it tasted just fine with flaky Parmesan cheese and a bit of shredded mozzarella.
Made this for dinner and my family loved it ! I added mushrooms and chicken chunks to it . It was delicious ! I will be saving this recipe .
Wowza, this was fantastic! The sauce was so flavorful, this will definitely be added to my dinner rotation. Definitely worth the garlic breath 😉 Thank you!
Thank you! The more garlic the better!
How could you double this recipe and can you just use chicken broth instead
Yes, you can just use the chicken broth instead of water (the same amount as the amount of water), you just might have to add more salt, and do make sure to add just enough salt (not too much but not too little either) - otherwise the flavor will be off. You can easily just double all the amounts in the recipe.