Published: / 256 Comments
Recipe Print
This post may contain affiliate links. For more information, please see our affiliate policy.
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 aFour-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
4.72 from 278 votes
Four Cheese Garlic White Cream Pasta Sauce
Simple ingredients, easy cooking instructions. This Creamy Garlic Spaghetti Sauce uses the 4-cheese blend which includes Mozzarella, White Cheddar, Provolone, Asiago cheeses. This white cheese creamy pasta can be served as is, as side dish, or with grilled meats and veggies. Super versatile and easy-to-make!
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Main Course
Cuisine American, Italian
Servings 4 servings
Calories per serving 628 kcal
Author: Julia
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)
US Customary - Metric
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 Information
Four Cheese Garlic White Cream Pasta Sauce
Amount per Serving
Calories
628
% Daily Value*
Fat
39
g
60
%
Saturated Fat
22
g
138
%
Cholesterol
114
mg
38
%
Sodium
896
mg
Potassium
241
mg
7
%
Carbohydrates
46
g
15
%
Fiber
2
g
8
%
Sugar
2
g
2
%
Protein
22
g
44
%
Vitamin A
1570
IU
31
%
Vitamin C
6.5
mg
8
%
Calcium
507
mg
51
%
Iron
1.3
mg
7
%
* Percent Daily Values are based on a 2000 calorie diet.
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.
Keyword spaghetti pasta sauce, white cheese sauce
Tried this recipe?Be sure to leave a comment and provide a Star Rating below - I love your feedback and try to respond to every comment!
« Red Sangria with Mixed Berries
Garlic Shrimp Alfredo in a Creamy Four Cheese Pasta Sauce »
Please share your comment and Star Rating in the comments section below.
I appreciate your feedback!
Reader Interactions
Comments
SophiaThis seems like an awesome recipe, and I'd love to make it for a school event, but would it make a difference if I used home-made fettuccine pasta instead of spaghetti pasta?
Reply
- Julia
Sophia, homemade pasta would make this dish even better!
Reply
- Lynn Anderson
It was delicious but the cheese never melted enough even though I stirred like crazy! It took two days to get the pan clean.!!!!
Reply
- Julia
Lynn, I'm sorry to hear about that. For the next time, I recommend bringing the cheese mix to room temperature before adding it to the sauce - it will melt better that way. Take the cheese out of the fridge at least 30 minutes before using it in this recipe.
Reply
- Tisha
I’ve been making this for our family for years. It’s amazing.
Reply
- Debbie H
We had this for dinner tonight. Oh how I wish I had taken a picture of it. It was delicious! But I didn’t use the cheese you have down. I use a Pecorino/Romano blend my store does up daily. This is a keeper for us. Hubby is having the leftovers for lunch tomorrow. I also did up the parsley & green onions early so my meal was super quick to actually pull together when I did it. Whipped up fresh garlic butter for the bread. Will probably have this again next week.
Reply
- Julia
Debbie, I am so happy you loved this recipe! Pecorino Romano blend sounds delish! Thank you for taking the time to share such a positive and detailed comment! ❤️
Reply
- Danielle
Is there 1.5 cups each of the cheeses or 1.5 cups total?
Reply
- Nana
Can this be made into a freezer meal?
Reply
- Julia
Nana, I wouldn't recommend freezing this at all. Cheese-based creamy sauces don't freeze well and don't thaw well either.
Reply
- Shefali
It looks like Khloe Kardashian may have been inspired by your recipe:
https://poosh.com/khloe-kardashian-cheese-and-cream-pasta-recipe/
It looks like your EXACT recipe.
Reply
- Teri
This looks amazing and I would like to make ahead for Christmas Eve dinner. I’m curious if I can make the sauce a day or two ahead and then warm up to serve on the day of eating. Thanks for any thoughts!
Reply
- Julia
Teri, I am not a fan of making creamy cheese-based sauces in advance. They are difficult to reheat - they lose most of their texture when reheated because the fats in the sauce separate. So, I wouldn't recommend making any creamy sauces in advance.
Reply
- Joel
I just tried it and it was really good. I added sliced cooked ham after the pasta and then sprinkled red pepper flakes.
Thanks for posting it.Reply
- Julia
Joel, I am so happy to hear you loved the recipe! 🙂 Thank you for taking the time to share the feedback and the 5-star review! 🙂
Reply
- Nancy
This sounds wonderful! Do you think I can use it as pizza sauce for a garlic lover's pizza?
Reply
- Julia
Yes, what a great idea! It would work great as pizza sauce!!
Reply
- FreyaFL
This was awesome! I made a 1-1/2 batch (I had more adults and a 12 oz box of spaghetti). I used one 8 oz bag of pre-shredded Italian cheese blend cheese (it was 6 cheeses LOL) plus 1/4 cup grated parmesan (yes, the kind in a green container. Sigh.), a veggie bullion, and otherwise followed the recipe as written. Perfect! And so quick, too. Everyone loves it and wants me to make it again. Thank you for a new family favorite!
Reply
- Julia
Freya, glad you tried this recipe and enjoyed it! Thank you so much for sharing the changes you made - 6 cheese mixture, WOW! 🙂 Glad veggie bullion worked well!
Reply
- Dawn
How much spaghetti do you use? It’s only 9:30 am, but looks so good I’m going to make it now. Lol
Reply
- Julia
I used 8 oz of spaghetti. Enjoy the recipe!
Reply
- Emma
This has become my go to pasta recipe! Quick question though, can you use 2% milk instead of heavy cream? Just a little worried about curdling or the sauce being too thin
Reply
- Julia
Emma, I do think you need something with a higher fat content than milk for the cheese to melt successfully. I would use either half-and-half or heavy cream.
Reply
- Kari
Try evaporated milk
Reply
- Julia
Evaporated milk is a good option, too!
Reply
- Sonia
What can I use instead of a chicken bouillon cube? We have a chicken allergy.
Reply
- Julia
You can use vegetable bouillon cubes or beef bouillon cubes (or paste or powder).
Reply
- Bob
If I want to use 16oz of pasta do I need to double the recipe?
Reply
- Julia
I would - to have more sauce.
Reply
- Sue
Hi what is coo ?
Reply
- Julia
Sue - ha-ha! 🙂 I just corrected that typo, thank you!
« Older Comments
