Cream Cheese Garlic Pasta (Print Version)

Silky cream cheese and garlic blend with broccoli and pasta for a comforting, creamy dish.

# What You'll Need:

→ Pasta

01 - 12 oz penne or fettuccine

→ Vegetables

02 - 10 oz broccoli florets

→ Sauce

03 - 2 tbsp olive oil
04 - 4 large garlic cloves, minced
05 - 8 oz cream cheese, softened
06 - ½ cup milk
07 - ½ cup grated Parmesan cheese
08 - ¼ tsp freshly ground black pepper
09 - ½ tsp salt, plus more for pasta water
10 - ⅛ tsp red pepper flakes (optional)

→ Garnish

11 - 2 tbsp chopped fresh parsley
12 - Extra grated Parmesan cheese

# How to Make It:

01 - Bring a large pot of salted water to a boil. Add penne or fettuccine and cook according to package instructions until al dente. Add broccoli florets during the last 3 minutes of cooking. Reserve ½ cup of pasta cooking water before draining pasta and broccoli.
02 - In a large skillet over medium heat, warm the olive oil. Add minced garlic and sauté for 1 to 2 minutes until fragrant but not browned.
03 - Reduce heat to low. Add softened cream cheese and stir continuously until melted and smooth.
04 - Gradually whisk in milk until sauce attains a creamy consistency. Stir in grated Parmesan cheese, freshly ground black pepper, salt, and red pepper flakes if using. Adjust thickness by adding reserved pasta water in small increments to desired consistency.
05 - Add drained pasta and broccoli to the skillet. Toss gently to coat evenly with the sauce.
06 - Serve immediately, topped with chopped fresh parsley and extra grated Parmesan cheese.

# Additional Tips::

01 -
  • The cream cheese creates this impossibly silky sauce that clings to every piece of pasta instead of sliding off
  • You probably have everything in your kitchen right now no special grocery run needed
  • It takes 30 minutes start to finish but tastes like something from a restaurant
02 -
  • The cream cheese must be truly softened before you start or it will never melt smoothly into the sauce leaving you with tiny white lumps
  • That splash of pasta cooking water is liquid gold because the starch helps the sauce bind to the pasta instead of sliding right off
  • The sauce thickens quickly as it cools so if it looks a little thinner than you want in the pan that is actually perfect
03 -
  • Room temperature cream cheese melts in seconds while cold cream cheese takes forever and leaves you stirring impatiently
  • Grate your own Parmesan because the pre grated stuff has anti caking agents that prevent it from melting smoothly
  • The sauce is ready when it coats the back of a spoon and leaves a clear trail when you run your finger through it
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