This low carb roasted garlic cream sauce is amazing on zoodles or spaghetti squash. Additionally, it’s great on vegetables, such as steamed broccoli and cauliflower! Low carb roasted garlic cream sauce recipe, which is perfect on zoodles, spaghetti squash, chicken and broccoli, and everything else!
Once garlic is cool, squeeze out roasted garlic cloves into a bowl and mash. Set aside. In a large saucepan, melt butter. Stir in heavy cream and chicken broth. Whisk in garlic. Bring to a boil, whisking frequently. Stir in cream cheese and parmesan. Let simmer for 8-10 minutes until thick. Season with freshly ground black pepper.
Instructions Preheat the oven to 400°F (200°C). Place chicken breast up in a baking dish. Combine the garlic and butter in a small saucepan over medium heat. Let the butter cool for a couple of minutes. Pour the garlic butter over and inside the chicken. Serve with the juices and a side dish of your choice.
Combine the garlic and butter in a small saucepan over medium heat. The butter should not turn brown, just melt. Let the butter cool for a couple of minutes. Pour the garlic butter over and inside the chicken. Bake on lower oven rack for 1-1 ½ hours, or until internal temperature reaches 180°F (82°C).