The Creamy Garlic Sauce is the perfect sauce for chicken, pasta, and much more. It’s deliciously rich and flavorful thanks to a simple mixture of half-and-half garlic butter and chicken stock. All you require is a skillet and five minutes to prepare it!
Contrary to the classic Alfredo sauce, this smooth pasta sauce isn’t made from parmesan cheese. This gives it the base of savory, rich, and garlicky flavors, making it a great match with virtually everything. It’s excellent with fettuccine noodles and cut chicken. You can also add the cheeses or herbs you prefer to kick the flavors to the next level.
Butter Use butter that is not salted to ensure that the sauce isn’t excessively salty.
Garlic Fresh garlic cloves aren’t negotiable!
Flour All-purpose flour or gluten-free flour can help thicken the sauce.
Half-and-half It’s because it wouldn’t be garlic sauce without cream. It is possible to use heavy cream to get a more excellent taste and consistency.
The chicken stock – This is what gives the sauce a base of flavorful flavors that complement freshly cut garlic. You can make use of water or vegetable stock in place.
Fresh Parsley to balance freshness.
Kosher salt and black pepper to round out all the flavors.
How do you make a creamy garlic sauce?
Begin by melting butter inside a big pan at medium-low temperature. Incorporate the minced garlic, and simmer until the garlic is aromatic.
After that, add the flour, and cook it until it is golden. Slowly mix in half and half, as well as the chicken stock. Let it simmer for a while until it becomes thicker.
Mix the sauce to finish by mixing in the parsley, salt and pepper. Adjust the flavor according to your preferences, and finally, serve!
Methods to utilize garlic cream sauce
One of my favorite ways to use this recipe is to mix it over fettuccine or linguine noodles for a delicious, creamy pasta recipe that resembles Alfredo. Chicken breasts cut into slices, shrimp or bacon pieces over the top will take this dish to the next level!
It’s not just about serving the sauce over pasta, however. It has a myriad of possibilities for other applications, including:
Nestle cooked wings of chicken as well as thighs in the skillet along with the sauce to make a delicious chicken meal.
Switch out the red tomato sauce for a rich garlic sauce for French Bread Pizza or these Stuffed Zucchini Boats.
Use it to create a smooth variation reminiscent of the chicken marsala.
Layer it on top of lasagna as a substitute for the bechamel sauce that is traditionally served.
Mix it in a pot with Mac and Cheese and fresh mozzarella.
Serve it on the cooked asparagus or broccoli.
Bake it into a Leftover Ham Casserole or Tuna Casserole.
Gluten-free Substitute 1:1 gluten-free flour for the all-purpose flour.
Create it Cheesy Add 1 to 3 cups freshly grated Parmesan cheese or Parmigiano Reggiano after.
Instead of half and half, make the sauce using heavy cream to create a thicker consistency or whole milk for a more fluid consistency.
Dairy-free – A dairy-free garlic cream sauce may not be as thick as the original. However, it still tastes great! Make use of fatty non-dairy milk instead of half and half, for example, cashew cream, coconut full-fat milk, or soymilk.
Vegan Use any of the milk not dairy, mentioned above and substitute vegetable broth or water to replace the chicken stock.
Add additional herbs – Mix freshly cut basil leaves with a few sprigs of time and a spoon or two of an Italian seasoning mix or a scoop or two of the pesto you make yourself to provide the sauce with a herbaceous final.
Make it more vibrant When you cook the garlic, you can deglaze the pan with a splash of dry white wine, such as Pinot Grigio, Chardonnay, and Sauvignon Blanc, to add an extra zing.
The sauce can be used immediately or stored in the fridge for future use. It can be stored in a sealed, airtight container or Jar for up to three or four days. It is also possible to freeze it in freezer-safe ziplock bags.
Cook your sauce in a saucepan at a medium-low temperature before serving. This will make the consistency erthicker, but you can make it thinner by adding chicken stock or half-and-half.
Have you tried this recipe for garlic sauce?
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