Cream Cheese Garlic Pasta (Printable Version)

Silky cream cheese sauce with garlic and broccoli over perfectly cooked pasta, ideal for a cozy meal.

# Needed Ingredients:

→ Pasta

01 - 12 oz penne or fettuccine

→ Vegetables

02 - 10 oz broccoli florets

→ Sauce

03 - 2 tablespoons 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 teaspoon freshly ground black pepper
09 - ½ teaspoon salt, plus more for pasta water
10 - ⅛ teaspoon red pepper flakes (optional)

→ Garnish

11 - 2 tablespoons chopped fresh parsley
12 - Extra grated Parmesan cheese for serving

# Steps:

01 - Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Add broccoli florets to the boiling water during the last 3 minutes. Reserve ½ cup of pasta cooking water, then drain pasta and broccoli.
02 - In a large skillet over medium heat, warm olive oil. Add minced garlic and sauté for 1 to 2 minutes until fragrant without browning.
03 - Reduce heat to low and add cream cheese to the skillet. Stir continuously until melted and smooth.
04 - Gradually whisk in milk until the sauce becomes creamy. Stir in grated Parmesan, black pepper, salt, and red pepper flakes if desired. Adjust consistency by adding reserved pasta water a little at a time as needed.
05 - Add drained pasta and broccoli into the skillet. Toss gently to coat evenly with the sauce.
06 - Dish immediately, garnished with chopped parsley and additional grated Parmesan cheese.

# Expert Advice:

01 -
  • Ready in 30 minutes from start to finish, no shortcuts feeling.
  • The broccoli cooks right in the pasta water, so there's barely any cleanup.
  • Cream cheese makes it taste indulgent while staying simple enough for a weeknight.
02 -
  • Always reserve pasta water before draining, because that starchy liquid is what saves you if the sauce seizes up or gets too thick once it cools.
  • Softening cream cheese on the counter makes all the difference between a silky sauce and one with grainy lumps that won't smooth out.
  • Tasting constantly as you season keeps you from over-salting, since Parmesan and pasta water both contribute salt.
03 -
  • If you're feeding a crowd, double the recipe in the same skillet rather than trying to stretch it, since the sauce needs room to move.
  • Cook the pasta and broccoli slightly under al dente if you're making this ahead and reheating, since they'll soften more when you warm everything back up.
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