It’s 6pm, you’re tired, and everyone’s hungry. You need a dinner that feels like a hug but doesn’t take hours. This creamy cream cheese pasta is your new best friend for busy nights.
This recipe delivers a silky, restaurant-quality sauce with very little effort. It uses basic ingredients you likely already have in your kitchen. You can have a hot, satisfying meal ready in just 20 minutes.
Why You’ll Love This Recipe
This dish is the ultimate solution for cozy winter weeknights. It is incredibly budget-friendly and feeds a family of four easily. The sauce is thick, velvety, and clings perfectly to every single noodle.
Kids love the mild, cheesy flavor, and adults love how fancy it feels. You only need one pot for the pasta and one skillet for the sauce. Minimal cleanup means more time to relax after a long day.
Simple Cooking Steps
Making this sauce is much easier than a traditional roux or cream sauce. The secret is using starchy pasta water to melt the cream cheese. This creates a glossy emulsion that never breaks or gets clumpy.
Even if you are a beginner, you can master this technique quickly. Just keep your whisk moving and the heat low. You will see the sauce transform into liquid gold right before your eyes.
Ingredients You’ll Need
Most of these items are pantry staples you probably have on hand right now.
- 16 oz dried spaghetti or penne pasta
- 8 oz full-fat cream cheese, softened and cubed
- 4 tablespoons unsalted butter
- 1 tablespoon extra-virgin olive oil
- 3 cloves garlic, minced
- 1/2 cup freshly grated Parmesan cheese
- 1 cup reserved starchy pasta water
- 1/2 teaspoon crushed red pepper flakes
- 2 tablespoons fresh Italian parsley, finely chopped
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Step-by-Step Directions
- Bring a large pot of heavily salted water to a boil and cook the pasta according to package instructions until al dente.
- Prior to draining, reserve exactly 1 cup of the starchy pasta cooking water and set aside.
- In a large deep skillet over medium heat, melt the butter with the olive oil until shimmering.
- Add the minced garlic and sauté for 60 to 90 seconds until fragrant but not browned.
- Reduce the heat to medium-low and add the cubed cream cheese along with 1/2 cup of the reserved pasta water.
- Whisk the mixture vigorously and continuously until the cream cheese is fully incorporated and the sauce is smooth and glossy.
- Whisk in the Parmesan cheese, red pepper flakes, salt, and black pepper until the cheese is completely melted.
- Add the cooked pasta to the skillet and toss using tongs to coat every strand, adding remaining pasta water 1 tablespoon at a time if the sauce is too thick.
- Garnish with fresh parsley and serve immediately while the sauce is at its peak silkiness.
Best Ways to Enjoy It
Serve this creamy cream cheese pasta warm in large, shallow bowls. It pairs beautifully with a crisp green salad or roasted broccoli. A thick slice of garlic bread is perfect for scooping up extra sauce.
For a complete meal, add a simple protein like grilled chicken or shrimp. Set the table, dim the lights, and enjoy a restaurant-style meal at home. It is pure comfort in every single bite.
Storage & Reheating
Store any leftovers in an airtight container in the fridge for 3 days. This sauce will thicken significantly as it cools down in the refrigerator. Do not try to freeze this dish as the dairy may separate.
To reheat, place the pasta in a skillet over low heat. Add a splash of milk or water to loosen the sauce back up. Stir gently until it becomes creamy and warm throughout again.
Tips for Best Results
- Don’t skip reserving the pasta water before you drain the pot.
- Avoid burning the garlic or it will make the sauce taste bitter.
- Use full-fat cream cheese for the creamiest and most stable sauce.
- Soften the cream cheese at room temperature so it melts much faster.
- Add a pinch of nutmeg for a holiday-inspired flavor twist.
- Grate your own Parmesan cheese for a much smoother melt.
Ways to Switch It Up
- Stir in two cups of fresh baby spinach at the very end.
- Use gluten-free pasta and double-check your cheese labels for a GF version.
- Swap the parsley for fresh basil during the bright summer months.
- Add cooked crumbled bacon for a smoky and salty flavor boost.
Common Questions
Can I use low-fat cream cheese?
You can, but the sauce might be thinner and less stable. Full-fat cream cheese provides the best texture and rich flavor. If using low-fat, whisk extra carefully to prevent any graininess.
What if my sauce is too thick?
Simply whisk in more of that reserved pasta water one tablespoon at a time. The starch in the water helps the sauce stay creamy rather than greasy. It is the best way to adjust the consistency.
Will my picky eaters like this?
Most kids love this because it tastes like a sophisticated mac and cheese. You can leave out the red pepper flakes if they prefer no heat. It is a very kid-approved and gentle flavor profile.
I hope this creamy cream cheese pasta brings some warmth to your table tonight. It is the perfect way to turn a busy evening into a relaxing meal. Happy cooking!
— Alex
Ingredients
- 16 oz dried spaghetti or penne pasta
- 8 oz full -fat cream cheese, softened and cubed
- 4 tablespoons unsalted butter
- 1 tablespoon extra -virgin olive oil
- 3 cloves garlic , minced
- 1/2 cup freshly grated Parmesan cheese
- 1 cup reserved starchy pasta water
- 1/2 teaspoon crushed red pepper flakes
- 2 tablespoons fresh Italian parsley, finely chopped
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- Bring a large pot of heavily salted water to a boil and cook the pasta according to package instructions until al dente.
- Prior to draining, reserve exactly 1 cup of the starchy pasta cooking water and set aside.
- In a large deep skillet over medium heat, melt the butter with the olive oil until shimmering.
- Add the minced garlic and sauté for 60 to 90 seconds until fragrant but not browned.
- Reduce the heat to medium-low and add the cubed cream cheese along with 1/2 cup of the reserved pasta water.
- Whisk the mixture vigorously and continuously until the cream cheese is fully incorporated and the sauce is smooth and glossy.
- Whisk in the Parmesan cheese, red pepper flakes, salt, and black pepper until the cheese is completely melted.
- Add the cooked pasta to the skillet and toss using tongs to coat every strand, adding remaining pasta water 1 tablespoon at a time if the sauce is too thick.
- Garnish with fresh parsley and serve immediately while the sauce is at its peak silkiness.
