Cream Cheese Garlic Pasta (Printable Version)

Silky cream cheese sauce blends with garlic, broccoli, and pasta for a cozy, satisfying meal.

# 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 additional for pasta water)
10 - ⅛ tsp red pepper flakes (optional)

→ Garnish

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

# Method:

01 - Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Add broccoli florets to the boiling water during the last 3 minutes of cooking. Reserve ½ cup pasta water, then drain pasta and broccoli.
02 - Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 to 2 minutes until fragrant, avoiding browning.
03 - Reduce heat to low and add softened cream cheese. Stir continuously until fully melted and smooth.
04 - Gradually add milk while whisking until sauce reaches a creamy consistency. Stir in grated Parmesan, black pepper, salt, and optional red pepper flakes. Adjust thickness by adding reserved pasta water incrementally as needed.
05 - Add drained pasta and broccoli to the skillet. Toss gently to evenly coat with sauce.
06 - Plate immediately and garnish with chopped parsley and extra grated Parmesan cheese.

# Expert Hints:

01 -
  • It comes together in 30 minutes, which means weeknight dinners stop feeling like a burden.
  • The sauce tastes like you've been simmering it for hours, but the cream cheese does all the heavy lifting.
  • It's forgiving and naturally vegetarian, but loves additions if you want to dress it up.
02 -
  • Softening the cream cheese at room temperature before adding it prevents lumps—I learned this the hard way and it changed everything.
  • That reserved pasta water is liquid gold; the starch in it helps the sauce cling to each strand instead of sliding off.
  • Don't let the sauce sit off heat for long or it'll start to set up, so have your pasta drained and ready before the sauce is fully done.
03 -
  • Room temperature cream cheese is non-negotiable—take it out 15 minutes before you start cooking and your sauce will be flawless.
  • The three-minute broccoli timing might seem short, but it's exactly right; you want it tender but still bright green and slightly firm.
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