Total Time
15mins
Prep 5 mins
Cook 10 mins

Serve this delicious sauce over your favorite pasta for a quick, delectable meal. Do NOT substitute half-and-half for the heavy cream if you want a thick sauce. Heavy cream contains at least 36% milkfat. Half-and-half, just like the name says, is half milk and half cream and is no more than 18% milkfat. If half-and-half is used, the sauce will only be half as thick as it would if heavy cream were used. Also, if the amount of butter is reduced, that will also make the sauce thinner, as butter is 80% milkfat.

Ingredients Nutrition

Directions

  1. Heat heavy whipping cream and water in a small, heavy saucepan over medium heat until hot but not boiling.
  2. Add butter, pesto sauce, garlic powder and salt. Reduce heat and continue to cook about 5 more minutes over low heat.
  3. Stir in 1/2 cup parmesan cheese until melted.
Most Helpful

Yum Yum Yum!!!!! I made chicken and bow tie pasta and added your wonderful sauce and it was scrumptious :) I made it exactly as written and I change anything next time it will be to use real garlic rather than powder.... Thanks for sharing.

jolyn421 February 10, 2011

This is great sauce!!! Of course you can't use a substitution of half and half and cut down the butter. I think if you do that you are ruining the flavor of the sauce. Excellent sauce. I served with Olive Garden Toasted Ravioli. I used my homemade pesto sauce which I made from basil for my garden. I will definitely make this again and hope others try this recipe.

JOY1998 September 01, 2009

I tinkered with the recipe a bit. I marinated a chicken breast in basil pesto from stonewall kitchen for 24 hours, then grilled it with some salt, red pepper flakes and garlic powder and lots of pepper. Didn't add water to it, just cream, doubled the pesto added chopped garlic and red pepper flakes and alot of pepper. Served it over mixed greens , penne pasta and grilled chicken. But.... somewhere I added too much salt. But it's still good. Will make again. Sauce was nice n thick. Cheesy. Mmm mm. Thanks for the recipe.

jenijandmunchie February 06, 2016