Save to Pinterest There's something about the smell of garlic hitting hot oil that makes you feel like you've got dinner sorted before you've even started. I discovered this cream cheese pasta on a random Tuesday night when I had exactly three things in my fridge and an hour before guests arrived, and somehow it became the dish people still ask me to make. The magic is how the cream cheese melts into this silky, golden sauce that clings to every piece of pasta without any fussy technique or heavy cream.
I made this for my roommate after she'd had a brutal day at work, and watching her face when she tasted that first bite was worth every minute. She asked what fancy restaurant I'd ordered from, then felt genuinely betrayed when I told her it was just pantry staples and 20 minutes of actual cooking. That's when I knew this recipe had something special.
Ingredients
- Penne or fettuccine, 350 g (12 oz): Use whichever shape you have, though fettuccine catches sauce beautifully in those ribbons. Don't skip cooking until al dente or the pasta keeps absorbing sauce and gets gluey.
- Broccoli florets, 300 g (10 oz): Adding broccoli straight to the boiling pasta water is a time saver and the florets soften just right. Cut them small enough to feel substantial but not so tiny they disappear.
- Olive oil, 2 tbsp: This is your base for the garlic, so use something you actually like tasting.
- Garlic cloves, 4 large, minced: The soul of this dish, and mincing by hand rather than the food processor gives you better control over how fine they get. Fresh garlic is non-negotiable here.
- Cream cheese, 225 g (8 oz), softened: Let it sit on the counter while you prep everything else so it melts without fighting you. Room temperature cream cheese makes the sauce silky instead of lumpy.
- Milk, 120 ml (½ cup): Whole or 2% both work, though whole milk gives a richer mouth feel. Start conservative and add pasta water if needed rather than overshooting.
- Parmesan cheese, 60 g (½ cup), grated: Freshly grated tastes exponentially better than pre-grated, since the anti-caking agents can make the sauce feel weird. Save some for serving at the table.
- Black pepper and salt, to taste: Taste as you go because the pasta water and Parmesan already bring saltiness.
- Red pepper flakes, ⅛ tsp (optional): A tiny whisper of heat balances the richness and makes you keep reaching for more.
- Fresh parsley, 2 tbsp chopped: Finish with this for brightness and color, or the whole dish looks a bit one-note.
Instructions
- Get your water boiling and pasta going:
- Fill a large pot with water, salt it generously so it tastes like the sea, and bring it to a rolling boil before adding pasta. Cook according to package directions, watching the clock so you catch it at al dente, that moment when it's tender but still has a tiny bit of resistance when you bite it.
- Add the broccoli at the last second:
- Drop broccoli florets in during the final 3 minutes so they soften but stay bright green and hold their shape. Scoop out about half a cup of pasta water before draining everything, because that starchy water is your secret for adjusting sauce consistency later.
- Toast the garlic in olive oil:
- In a large skillet over medium heat, warm olive oil and add minced garlic, stirring constantly for 1 to 2 minutes until it's golden and fragrant but hasn't started to brown. Burnt garlic tastes bitter, so keep your heat moderate and stay present.
- Melt the cream cheese into silky sauce:
- Lower the heat to medium-low and add softened cream cheese, stirring gently with a wooden spoon until it's melted and smooth. It should come together easily since the oil helps it along, but give it a minute to really relax into the pan.
- Build the creamy sauce with milk and cheese:
- Gradually whisk in milk, watching the sauce get lighter and creamier as you go. Stir in grated Parmesan, black pepper, salt, and red pepper flakes if you're using them, tasting to make sure the seasoning feels right.
- Thin the sauce if needed:
- If the sauce looks too thick or sticks to itself, add reserved pasta water a splash at a time, stirring between additions until you get that glossy, flowing consistency that coats the back of a spoon. You might not need all of it, and that's okay.
- Toss pasta and broccoli together:
- Add drained pasta and broccoli to the skillet, using tongs or two forks to gently toss everything until coated in sauce. The heat of the pasta and broccoli should stay warm enough to keep sauce flowing, so work quickly but not frantically.
- Plate and garnish immediately:
- Divide among bowls while everything is still steaming, then scatter fresh parsley over top and add a final generous shaving of Parmesan to each. Serve right away while the sauce is silky and the pasta is at its best.
Save to Pinterest One night my partner came home and the apartment smelled incredible, and before I could even say hello she was already asking when dinner would be ready. That's when I realized this pasta had crossed from "easy weeknight meal" to something she genuinely looks forward to, which feels like a small kitchen win.
The Secret to Creamy Pasta Without Heavy Cream
I used to think you needed actual heavy cream to get that restaurant-quality silkiness, but cream cheese is the shortcut that actually works better. The milk thins it just enough to coat the pasta, while the cheese adds body and richness that feels indulgent. Once you realize this, you stop buying cream and start stocking cream cheese instead.
Making It Your Own
This recipe is a blank canvas for whatever protein or vegetables you have on hand. Stir in cooked chicken or shrimp for a heartier version, or swap the broccoli for asparagus, spinach, or even sun-dried tomatoes if that's what's calling to you. The beauty is that the cream cheese sauce works with almost everything, so you can make it different every time without feeling like you're making something totally different.
Pairing and Serving
Serve this with a simple green salad dressed in lemon vinaigrette to cut through the richness, or a crisp white wine like Pinot Grigio if you're in a drinking mood. The acidity keeps everything from feeling too heavy, and it makes the whole meal feel intentional instead of just sustenance. Fresh bread for mopping up sauce is non-negotiable.
- A squeeze of fresh lemon juice over the top adds brightness that makes people ask what's different.
- Don't skip the fresh parsley, because the color and freshness actually change how the dish tastes and feels.
- Make sure everyone gets some of the broccoli florets since they're what gives you texture beyond just creamy pasta.
Save to Pinterest This pasta somehow manages to feel both comforting and elegant, which is why it works for a casual Tuesday or when you're trying to impress someone. That's the real magic here.
Recipe Questions
- → Can I use different pasta shapes?
Yes, penne or fettuccine works well, but you can substitute with any pasta that holds sauce nicely, like rigatoni or farfalle.
- → How do I prevent the cream cheese sauce from clumping?
Stir the cream cheese over low heat and gradually add milk while whisking to ensure a smooth, creamy sauce without lumps.
- → Can I add other vegetables instead of broccoli?
Absolutely, asparagus or spinach are great alternatives that pair well with the creamy garlic sauce.
- → Is it possible to make this dish spicy?
Yes, adding red pepper flakes during sauce preparation adds a subtle heat that complements the creamy texture.
- → How should I adjust salt levels when cooking pasta and sauce?
Salt the pasta water generously to season the pasta, then adjust salt in the sauce carefully to balance the flavors.
- → What protein options complement this dish?
Adding cooked chicken or shrimp provides extra protein and pairs nicely without overpowering the creamy garlic flavor.