Indulge in a decadent Italian pasta experience featuring perfectly balanced garlic aroma and a luxurious blend of four cheeses. This sumptuous sauce combines chicken broth and heavy cream to create a velvety, richly flavored coating for al dente spaghetti. Every bite delivers comfort and gourmet elegance in a simple, yet unforgettable dish.

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I love making this Creamy Four Cheese Garlic Spaghetti Sauce because its super simple and packs a ton of flavor. I start by cooking 4 cloves garlic, minced really fine, in 2 tablespoons olive oil and 2 tablespoons unsalted butter till its just fragrant.

Then I add 1 cup chicken broth and 1 cup heavy cream to make a rich, velvety base. I mix in 1 1/2 cups of a four cheese blend including mozzarella, Parmesan, Asiago and provolone until every bit of cheese melts into a smooth sauce that coats the spaghetti perfectly.

I use 8 ounces of al dente spaghetti right in the pan so it soaks up all the creamy goodness. This dish is not only a garlic pasta sauce but also a white cheese sauce for spaghetti thats ideal for a hearty meal.

Its a quick and nutritious way to enjoy Italian flavor with each bite, so give it a try!

Why I Like this Recipe

I really like this recipe because it’s super creamy and cheesy, and the sauce just coats every bit of the spaghetti so perfectly. Sometimes I feel like I’ve discovered a secret when I make it.

I also love how quick and simple it is to prep, which is great on those days when I just want something tasty without spending ages in the kitchen. I mean, I don’t have all day to cook, so this is perfect for me.

Another reason is that the garlic flavor really pops and blends in just right with the four cheese mix. It gives every bite a little kick that makes the whole dish feel special.

And I gotta say, it’s comforting and satisfying, like a warm hug in food form. It’s one of those dishes that makes me feel both fancy and at home at the same time.

Ingredients

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Garlic: Minced garlic adds a zesty bite and natural antioxidants for flavor boost.
Olive oil: Offers smooth, healthy fats that help gently fry the garlic.
Unsalted butter: Brings a rich, creamy texture that makes the sauce extra indulgent.
Chicken broth: Provides a savory, deep flavor without overpowering the delicate creaminess.
Heavy cream: Rounds out the sauce with a thick, smooth, and luxurious consistency.
Four cheese blend: Mix of mozzarella, Parmesan, Asiago and provolone gives a robust, cheesy punch.
Spaghetti: Supplies satisfying carbohydrates for energy and a perfect base for the sauce.

Ingredient Quantities

4 cloves garlic, minced

2 tablespoons olive oil

2 tablespoons unsalted butter

1 cup chicken broth

1 cup heavy cream

1 1/2 cups four cheese blend (mozzarella, Parmesan, Asiago, and provolone)

8 ounces spaghetti (cooked al dente)

Salt and pepper to taste

How to Make this

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1. Heat 2 tablespoons olive oil and 2 tablespoons butter in a large pan over medium heat.

2. Add the 4 cloves minced garlic to the pan and let it cook for about 1 minute until you can smell it.

3. Pour in the 1 cup chicken broth and let it simmer for another minute.

4. Stir in the 1 cup heavy cream while making sure it mixes well with the broth.

5. Add the 8 ounces of cooked spaghetti (cooked al dente) into the sauce and stir it all together.

6. Slowly mix in the 1 1/2 cups four cheese blend and wait for the cheese to melt completely into a smooth, creamy sauce.

7. Season with salt and pepper to taste while stirring to blend the flavors.

8. Allow the sauce to simmer for another minute, giving time for everything to thicken a bit.

9. Taste the sauce and add more salt or pepper if needed.

10. Serve the spaghetti hot and enjoy your delicious creamy four cheese garlic sauce!

Equipment Needed

1. A large pan to heat oil, butter and combine the ingredients
2. A stovetop to provide heat
3. Measuring cups for the chicken broth, heavy cream and the cheese blend
4. Measuring spoons for the olive oil and butter
5. A knife and cutting board to mince garlic
6. A spatula or wooden spoon for stirring
7. A cooking pot to boil the spaghetti al dente
8. A colander to drain the spaghetti after cooking

FAQ

What if I don't have a pre-made four cheese blend?

You can mix your own with equal parts mozzarella, Parmesan, Asiago and provolone. Just be sure to adjust if you feel like mixing it up.

Can I use a different type of pasta in this recipe?

Sure, you can use linguine, fettuccine or even penne. Spaghetti is best though since it holds the sauce really well.

How do I make a vegetarian version of this sauce?

Swapp out the chicken broth with vegetable broth, and you're good to go. The flavor stays yummy!

How can I avoid the sauce from curdling?

Keep the heat low and don't let it boil too hard. Stir it occasionally so it cooks evenly and doesn't stick.

Can I reheat any leftovers without compromising the texture?

Yes, but heat it slowly in a pan and stir in a splash more cream if it seems thick or chunky. Enjoy!

Creamy Four Cheese Garlic Spaghetti Sauce Recipe Substitutions and Variations

If you dont have unsalted butter, try using salted butter instead but cut back on extra salt
If chicken broth isn’t available, vegetable broth works fine and still gives a good flavor
When you’re out of heavy cream, you can use half and half though it might be a tad less thick
If olive oil isn’t in your pantry, canola oil can be used as a substitute but it won’t bring the same rich flavor
Instead of a four cheese blend, mix up any mild cheeses like cheddar with a bit of cream cheese for a similar creamy taste

Pro Tips

1. Try not to overcook your garlic cuz burnt garlic makes everything taste bitter, so keep an eye on it and stir it often so it cooks just right.
2. When adding the cheese, stir it slowly into the cream to help it melt smooth, else you might end up with clumpy bits that mess up the sauce.
3. If your sauce gets way too thick, don’t freak out – just add a splash more chicken broth or even a bit of water, and stir it in until it’s just how you like it.
4. Always taste the sauce at the end and adjust the salt and pepper; sometimes a little extra seasoning can really bring all the flavors together.

Creamy Four Cheese Garlic Spaghetti Sauce Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

Servings

servings

Calories

520

kcal

Equipment: 1. A large pan to heat oil, butter and combine the ingredients
2. A stovetop to provide heat
3. Measuring cups for the chicken broth, heavy cream and the cheese blend
4. Measuring spoons for the olive oil and butter
5. A knife and cutting board to mince garlic
6. A spatula or wooden spoon for stirring
7. A cooking pot to boil the spaghetti al dente
8. A colander to drain the spaghetti after cooking

Ingredients

4 cloves garlic, minced
2 tablespoons olive oil
2 tablespoons unsalted butter
1 cup chicken broth
1 cup heavy cream
1 1/2 cups four cheese blend (mozzarella, Parmesan, Asiago, and provolone)
8 ounces spaghetti (cooked al dente)
Salt and pepper to taste

Directions

Heat 2 tablespoons olive oil and 2 tablespoons butter in a large pan over medium heat.
Add the 4 cloves minced garlic to the pan and let it cook for about 1 minute until you can smell it.
Pour in the 1 cup chicken broth and let it simmer for another minute.
Stir in the 1 cup heavy cream while making sure it mixes well with the broth.
Add the 8 ounces of cooked spaghetti (cooked al dente) into the sauce and stir it all together.
Slowly mix in the 1 1/2 cups four cheese blend and wait for the cheese to melt completely into a smooth, creamy sauce.
Season with salt and pepper to taste while stirring to blend the flavors.
Allow the sauce to simmer for another minute, giving time for everything to thicken a bit.
Taste the sauce and add more salt or pepper if needed.
Serve the spaghetti hot and enjoy your delicious creamy four cheese garlic sauce!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.