Instructions

• Place a sauté pan over medium-low heat and add 6 tablespoons butter. Melt the butter completely.
• Add 6 tablespoons all-purpose flour and whisk continuously until smooth and foamy. Continue stirring and cook the roux for 3–4 minutes, until it is a light golden brown.
• Add 4–6 cloves minced garlic and cook, stirring, for 2–3 minutes until the garlic is softened and fragrant but not browned.
• Stir in 1 tablespoon Italian seasoning and 1 teaspoon onion powder. While whisking, slowly pour in 3 cups chicken broth to incorporate the roux and prevent lumps. Increase the heat to medium and bring the mixture to a gentle boil.
• Once boiling, reduce the heat to low and stir in 1 cup heavy cream and 1½ cups grated Parmesan cheese. Stir continuously until the cheese has completely melted and the sauce is smooth.
• Taste the sauce and season with salt and pepper as needed. Keep warm over low heat, stirring occasionally, until ready to serve.