Melt the Butter: In a saucepan over medium heat, melt the unsalted butter.

Sauté the Garlic: Add the minced garlic to the melted butter and sauté it until fragrant and lightly golden. Be careful not to burn the garlic, as it can turn bitter.

Deglaze with White Wine: Pour in the dry white wine to deglaze the pan, stirring and scraping the bottom to release any browned bits. Let the wine simmer for a minute or two until it reduces slightly.

Add the Broth: Pour in the chicken or vegetable broth and bring the mixture to a gentle simmer. Allow it to cook for a few minutes to blend the flavors.

Stir in the Heavy Cream: Lower the heat and stir in the heavy cream. Let the sauce simmer, stirring occasionally, until it thickens slightly and coats the back of a spoon.

Season to Taste: Season the sauce with salt and pepper to your liking. Remember that the saltiness can vary depending on the type of broth used, so adjust accordingly.

Garnish with Fresh Parsley: Just before serving, sprinkle the chopped fresh parsley over the sauce for a burst of herbal freshness.

Serve and Enjoy: Use the Olive Garden Garlic Sauce over your favorite pasta dishes, as a dip for breadsticks, or as a creamy sauce for other culinary creations.