This creamy garlic sauce is the perfect companion for chicken or as a sauce for pasta.
With just 5 ingredients, you’ll see how simple it is to make. Serve it once, and you’ll never go back to plain dry chicken again!
Best-Ever Garlic Cream Sauce
This garlic sauce is my family’s favorite creamy sidekick to otherwise plain chicken. It’s so delicious it guarantees clean plates!
What I love is that I’m able to whip up a whole meal in under 30 minutes -not just the sauce but also when I cook pasta on the side, steam veggies, or pan-sear chicken breasts.
While you can find creamy garlic sauces in the freezer aisle or ready-made in a jar, nothing compares to making it yourself with a handful of ingredients.
Here’s everything that you’ll need to make this simple garlic sauce recipe:
- Butter: salted or unsalted butter will work just fine.
- Garlic cloves: a grated texture works best. If you don’t have garlic cloves, garlic powder can be used as well.
- Italian seasoning: perfect flavor profile to garlic anything.
- Chicken broth: you can use stock as well.
- Half and half or heavy cream: make sure that it’s warmed so that it has the right texture. Want an epic sauce without cream? Try my White wine sauce.
Remember to grab the measurements from the printable recipe card below.
How to Make Creamy Garlic Sauce
Now that you have all the ingredients needed, it’s time for the simple steps to make this delicious homemade sauce.
- Saute the garlic
Over medium heat, melt the butter. Once melted, add the garlic cloves to the pan, and sauté them for about 2 minutes, moving them around to make sure they toast to a golden color but don’t burn.
- Add the seasonings
Add the Italian seasoning to the garlic and toast it for about 30 seconds.
Add the chicken broth or stock and let it simmer to incorporate the garlic. Once combined, add the warmed half and half or cream and bring the mixture to a simmer. Let the sauce cook down for 3 to 4 minutes until it’s visibly reduced.
- Combine and serve
Combine the sauce with chicken breasts, serve it over mashed potatoes, or toss it with pasta.
How to Thicken the Sauce
If after simmering this sauce has not reduced (thickened) enough for what you have planned on using it on, you can make a slurry by mixing 1 teaspoon of cornstarch with 1 tablespoon of cold water in a small bowl, adding the mixture to the sauce, and letting it simmer for 5 more minutes. This sauce is perfect for tossing it with pasta as is, however, some people prefer it thicker if serving it with seared chicken breasts.
Can You Make Garlic Cream Sauce Ahead?
Yes, you can make the garlic cream sauce up to 3 days ahead of time. Once cooled, transfer it to an airtight container and keep it in the fridge until you’re ready to use it. To reheat it, I recommend warming it up slowly over medium heat on the stovetop.
Can You Freeze Creamy Garlic Sauce?
The key to successfully freezing cream sauces is to allow the sauce to cool down completely and then transfer it inside an airtight container or freezer zip bag and remove as much air as possible.
I recommend freezing this sauce in smaller batches, based on how you plan on using it. For example, 1 cup sauce for 2 people, ½ cup sauce for one person, etc.
The sauce can remain in the freezer for up to 2 months. To thaw, refrigerate it overnight or submerge it in water for 30 minutes to 1 hour and then heat it up on the stovetop.
What to Do with Creamy Garlic Sauce
When it comes to serving this creamy sauce recipe, you have some great options! I love adding it to dishes like this Creamy Garlic Chicken Pasta – and the kids agree as well!
If you don’t want to pair it with pasta, no stress! You can easily make this homemade sauce and use it on top of Baked Split Chicken Breasts or even put it on top of Roasted Fingerling Potatoes as well.
5 Ingredient Creamy Garlic Sauce
- 1 tablespoon butter
- 3 garlic cloves, grated
- 1 teaspoon Italian seasoning
- 1 cup chicken broth, or stock
- 1 cup half and half or heavy cream, warmed
- Over medium heat, melt the butter. Once melted, add the garlic cloves to the pan, and sauté them for about 2 minutes, moving them around to make sure they toast to a golden color, but don’t burn.
- Add the Italian seasoning to the garlic and toast it for about 30 seconds.
- Add the chicken broth or stock and let it simmer to incorporate the garlic. Once combined, add the warmed half and half or cream and bring the mixture to a simmer. Let the sauce cook down for 3 to 4 minutes until it’s visibly reduced.
- Combine the sauce with chicken breasts, serve it over mashed potatoes, or toss it with pasta.