Creamy White Pasta Sauce with Parmesan
/This homemade white pasta sauce is rich, creamy and incredibly easy to make with butter, shallot, garlic, heavy cream and Parmesan cheese. It comes together in less than 30 minutes and is one of those simple recipes that can become the base for so many different dinners.
Toss it with your favorite pasta for an easy weeknight meal, add chicken or shrimp for extra protein or stir in vegetables depending on what you have on hand. It's simple enough to make on a busy night but still gives you that creamy, comforting pasta you would order at a restaurant.
I especially love the combination of shallot and garlic in this version. They cook gently in butter before the flour and cream are added, building flavor into the sauce without making it complicated.
Once you know how to make a basic creamy Parmesan sauce like this, it's an easy recipe to come back to again and again.
Why You'll Love This White Pasta Sauce
There are a few reasons this is such a good recipe to keep in your back pocket.
It's quick. The entire sauce comes together on the stovetop in less than 30 minutes.
It's simple. You only need a handful of ingredients, and most are things you may already keep in your kitchen.
And it's incredibly versatile. Serve it simply with pasta and Parmesan, or use it as the starting point for chicken, shrimp, sausage, mushrooms, spinach or other vegetables.
Most importantly, making white pasta sauce from scratch isn't difficult. Once you've made the roux and slowly whisked in the cream, you're only a few minutes away from a smooth, creamy Parmesan sauce.
Ingredients You'll Need
Butter
Butter creates the base of the sauce and is what we'll use to gently cook the shallot and garlic before making the roux.
Shallot
I love using shallot here instead of a larger onion. It gives the sauce a subtle savory sweetness without overpowering the other flavors.
Garlic
Two fresh garlic cloves add plenty of flavor. Add the garlic after the shallot has softened and cook it only until fragrant so it doesn't burn.
All-Purpose Flour
Flour combines with the butter to create a simple roux. This is what helps thicken the cream into a smooth sauce that will cling beautifully to the pasta.
Heavy Cream
This is meant to be a rich white sauce, so I use heavy cream for the best texture.
Parmesan Cheese
For the refreshed recipe, I prefer freshly grated Parmesan rather than the Parmesan-or-mozzarella option from my original recipe.
Parmesan gives the sauce a salty, nutty flavor and melts beautifully into the cream.
Amanda's Tip: Grate Parmesan from a block when possible. Pre-shredded cheeses often contain ingredients that keep the shreds from sticking together, which can prevent them from melting as smoothly into a sauce.
Italian Seasoning
A little Italian seasoning brings in plenty of flavor without needing several different herbs.
Salt & Black Pepper
Finish the sauce with salt and freshly ground black pepper to taste. Because Parmesan is already salty, taste the finished sauce before adding additional salt.
How to Make White Pasta Sauce
1. Cook the Shallot and Garlic
Melt the butter in a saucepan over medium-low heat.
Add the finely chopped shallot and cook until softened and translucent. Add the minced garlic and cook briefly, just until fragrant.
You don't want either ingredient to brown. Keeping the heat relatively low gives you that mellow flavor while keeping the finished sauce beautifully pale.
2. Make the Roux
Sprinkle the all-purpose flour over the butter and shallot mixture.
Whisk continuously until the flour is completely incorporated and the mixture is smooth. Let it cook for about 1–2 minutes to remove the raw flour taste.
3. Slowly Add the Cream
Gradually pour in the heavy cream while whisking continuously.
Adding the cream slowly helps it incorporate smoothly into the roux without creating lumps.
Add the Italian seasoning and continue cooking over medium-low heat, stirring frequently, until the sauce gently simmers and begins to thicken.
Avoid bringing the cream to a hard boil.
4. Add the Parmesan
Reduce the heat to low or remove the saucepan from the heat before adding the cheese.
Add the freshly grated Parmesan a little at a time, stirring until it melts smoothly into the sauce.
Season with salt and freshly ground black pepper to taste.
The finished white sauce should be smooth, creamy and thick enough to coat the pasta without feeling heavy or gluey.
How to Serve White Pasta Sauce
The easiest way to serve this sauce is also one of my favorites: toss it with freshly cooked pasta and finish with plenty of freshly grated Parmesan and black pepper.
Before draining your pasta, reserve some of the pasta water. Once the sauce and pasta are combined, you can add a small splash of the warm pasta water if you want to loosen the sauce.
This is especially helpful because creamy sauces naturally continue to thicken as they sit.
The Best Pasta Shapes for White Sauce
One of the nice things about this sauce is that you don't need a particular type of pasta.
Long noodles such as fettuccine or linguine are perfect when you want that classic creamy pasta feel.
Short pasta shapes such as penne, rigatoni, fusilli, farfalle or cavatappi are also great because the sauce works its way into their ridges, folds and curves.
Use whatever you have—or whatever pasta shape your family loves most.
What Can I Add to White Pasta Sauce?
Think of this recipe as a starting point. Once you know how to make the sauce, it's incredibly easy to turn it into a different dinner depending on what you have in the refrigerator.
For protein, try:
Grilled or seared chicken
Shrimp
Italian sausage
Salmon
For vegetables, try:
Mushrooms
Broccoli
Spinach
Peas
Asparagus
Zucchini
I usually wouldn't add several of these at once. Choose one protein and one vegetable and let the creamy Parmesan sauce bring everything together.
Make It Garlic Parmesan
If you love garlic, add another clove and finish the pasta with plenty of freshly grated Parmesan.
Make It Spicy
Add a pinch of crushed red pepper flakes along with the Italian seasoning.
Add Mushrooms
Sauté sliced mushrooms separately until deeply golden, then stir them into the finished sauce.
Add Spinach
Add fresh spinach to the warm sauce just before serving and let it wilt.
What to Serve with Creamy White Pasta
Because this sauce is rich, I like keeping the rest of dinner fairly simple.
Serve the pasta with garlic bread or focaccia for soaking up any extra sauce and add something fresh or green alongside it. A Caesar salad, roasted broccoli, broccolini or simple sautéed vegetables would all work beautifully.
If you're serving the pasta as a side rather than the main course, pair it with grilled chicken, salmon or shrimp.
How to Store & Reheat White Pasta Sauce
Allow leftover sauce to cool before transferring it to an airtight container and refrigerating it.
When reheating, use low heat and stir frequently. Cream sauces can thicken considerably once chilled, so add a small splash of cream or milk as needed to bring the sauce back to a creamy consistency.
I prefer this sauce freshly made or refrigerated rather than frozen. Cream-based sauces can sometimes separate or become grainy after freezing and reheating, so freezing wouldn't be my first choice for this recipe.
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Creamy White Pasta Sauce with Parmesan
A simple homemade white pasta sauce made with butter, shallot, garlic, heavy cream and freshly grated Parmesan. Rich, creamy and ready in less than 30 minutes.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Ingredients
¼ cup (4 tablespoons) butter
1 shallot, finely chopped
2 cloves garlic, minced
3 tablespoons all-purpose flour
2 cups heavy cream
1 cup freshly grated Parmesan cheese
2 teaspoons Italian seasoning
¼ teaspoon salt, plus more to taste
Freshly ground black pepper, to taste
For Serving
Cooked pasta of choice
Reserved pasta water, as needed
Additional freshly grated Parmesan
Freshly ground black pepper
Instructions
Melt the butter in a saucepan over medium-low heat.
Add the finely chopped shallot and cook until softened and translucent.
Add the garlic and cook briefly, just until fragrant.
Sprinkle in the flour and whisk continuously until completely smooth. Cook for 1–2 minutes to remove the raw flour taste.
Gradually pour in the heavy cream while whisking continuously.
Add the Italian seasoning and cook over medium-low heat, stirring frequently, until the sauce gently simmers and begins to thicken.
Reduce the heat to low or remove the saucepan from the heat.
Gradually stir in the freshly grated Parmesan until completely melted and the sauce is smooth.
Season with salt and freshly ground black pepper to taste.
Toss immediately with your favorite cooked pasta. If needed, add reserved pasta water a small amount at a time until the sauce reaches your desired consistency.
Finish with additional Parmesan and black pepper and serve warm.
Amanda's Tip
Add the Parmesan over very low heat or with the saucepan removed from the heat. Too much heat can cause a cheese sauce to become grainy rather than giving you that beautifully smooth, creamy finish.
Frequently Asked Questions
Is white pasta sauce the same as Alfredo sauce?
Not exactly. This white pasta sauce begins with butter and flour to create a roux before heavy cream and Parmesan are added. Alfredo-style sauces are generally made without flour, so while the two can have a similar creamy Parmesan flavor, the preparation is different.
Why is my white pasta sauce lumpy?
The easiest way to prevent lumps is to add the cream gradually while whisking continuously. This helps the liquid incorporate smoothly into the butter and flour mixture.
How do I thicken white pasta sauce?
The flour in this recipe thickens the sauce as it gently simmers. Give the sauce a few minutes over medium-low heat before deciding it needs additional thickening. The Parmesan will thicken it further once added.
How do I thin white pasta sauce?
If you're serving the sauce with pasta, reserved pasta water is my favorite way to loosen it. Add just a small splash at a time until you reach the consistency you like.
Can I make white pasta sauce ahead of time?
Yes, although creamy sauces are best freshly made. Refrigerate the sauce in an airtight container and reheat gently over low heat. Add a splash of cream or milk if needed to restore its creamy consistency.
Can I use milk instead of heavy cream?
Heavy cream is what I use for this recipe and gives the sauce its rich, creamy consistency. A thinner dairy product will change the finished texture, so I recommend sticking with heavy cream unless you're using a substitution you've tested before.
More Pasta & Italian Recipes
If you're looking for another pasta night idea, try my Garlic Mushroom & Shrimp Pasta or make my Baked Burrata Pumpkin Ziti with Pork Sausage when you're craving something especially cozy.
My Easy Mushroom & Pea Risotto is another creamy Italian-inspired dinner, while Mom's Favorite Minestrone Soup is perfect when you want something lighter but still comforting.
Shop My Kitchen Favorites
A good saucepan, whisk and Parmesan grater are really all you need for this recipe, and they're pieces I use constantly in my kitchen.
Final Thoughts
There are certain recipes worth knowing without having to think too much about them, and a simple homemade white pasta sauce is one of those for me.
Butter, shallot, garlic, cream and Parmesan turn into a rich, creamy sauce in less than 30 minutes, and from there you can make it your own depending on what you have in the refrigerator.
Serve it simply over pasta, add chicken or shrimp, stir in vegetables or use it as the starting point for another dinner entirely.
It's simple, cozy and exactly the kind of recipe I want to have ready for a busy weeknight.
