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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.
articolo perfetto grazie!
Love this recipe, been using it for years. Everyone in my family loves it, including my In-Laws!
I do not add the pasta water, and instead break up the bullion cube in the heavy creamer before I add cheese and I get the perfect thick/not too watery consistency. Also I do 2-3 cloves instead of 5 that way the cheeses stand out a little more. I always pair it with grilled chicken with Greek seasoning and garlic
I always have to double the recipe because everyone loves it so much! Thank you for such a great recipe!
How well would this work w/fresh pasta since it wouldn't be cooked as long as dried & wouldn't have as much starch in the water?
SO incredibly rich and delicious. The best part is how easy it is. I didn't have heavy cream but I did have Mexican table cream and it turned out so yummy. THANK YOU. Please my pastaholic daughter!
I love this recipe. It tastes exactly like my favourite pasta dish from a local restaurant but better! I often grill some chicken breast to add to it. The only issue I have found is after I add the ingredients all together, the sauce is very runny no matter how long I reduce it to thicken, and the cheese would not melt. Instead it clumped together! Still a great recipe and very delicious!
Im trying this tonight. Didn't have heavy cream, but im hoping the consistency of almond milk will do the trick. And i used different cheeses. But Im sure it will be a success. Thank you.
Enjoy the recipe!
This looks absolutely delicious, can’t wait to try it
Any tips on how to lighten it up a bit (calorie/fat gram wise)?
Nice to see no tomatoes! I have a type of asthma that makes them a no. I am concerned about 37% of daily sodium. I have a sodium intolerance, and that much is a no! I can get it down with lower sodium cheeses and no sodium broth.
Hi Julia,
This is one of my all time favorite recipes, & I've just rediscovered it (thank goodness) after losing this for a couple of years. I've recently gotten my first Instant Pot & wonder if you have or could create a variation to make it that way?
Would it work to use vegetable broth or milk instead of chicken to make this vegetarian?
Yes, you could use a vegetable broth or a vegetable bouillon cube.
Is it ok to use the bagged pre shredded cheese in this recipe ?
I’ve tried it in baked recipes with cream, and it never melted just curdled looking.
Help please—I really want to try this recipe. My male friend LOVES pasta.
Yes, you can use the pre-shredded four cheese mix in this recipe. It should melt just fine. Make sure the sauce simmers/boils on low as you add the cheese.
This was delicious!! I did exactly what the recipe said and then added grilled chicken! It was so good.
So glad you liked it! The addition of grilled chicken sounds delicious!
Looks so delish but I have one question: Instead of putting a chicken bouillion cube into the hot pasta water, can you use 1 cup of chicken broth?
Yes, you can use 1 cup of chicken broth. The main reason I used a chicken bouillon cube is that it adds a stronger flavor and the right amount of salt to the sauce. If you use chicken broth, you might have to season the sauce with extra salt.
Fantastic recipe, loved making it for my family. I did coo for about one minute nothing too special happened except for the pigeons arriving. Still all around an amazing recipe.
Funny. I couldn't figure out why you were talking about cooing and then I read the recipe and see she left off a "k" on the word cook. Too funny!
OK, I did find my own typo - and now it's my turn to laugh! 🙂
Ha-ha! I can't stop laughing! 🙂
Came across this recipe on Pinterest and made it tonight since it was getting late. I added shrimp and scallops to the pasta and was a hero! Everybody is fed and full.
Thank you, Amber! I am so happy everyone enjoyed the recipe!