Cream Cheese Garlic Pasta (Printable)

Silky cream cheese and fragrant garlic blend perfectly with tender broccoli and pasta for a cozy 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

# How To Make It:

01 - Bring a large pot of salted water to a boil. Add pasta and cook following package directions until al dente. Add broccoli florets during the last 3 minutes of cooking. Reserve ½ cup of 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. Stir in cream cheese, mixing until fully melted and smooth.
04 - Gradually whisk in milk until sauce becomes creamy. Incorporate grated Parmesan, black pepper, salt, and red pepper flakes if using. Adjust thickness by adding reserved pasta water incrementally until desired consistency is achieved.
05 - Add drained pasta and broccoli into the skillet. Toss gently to coat evenly with the sauce.
06 - Plate immediately, garnished with chopped parsley and extra Parmesan cheese.

# Expert Advice:

01 -
  • Ready in under 30 minutes with just one skillet and one pot.
  • The sauce is silky and rich without any heavy cream, thanks to that softened cream cheese trick.
  • Broccoli becomes this tender, almost sweet addition that nobody expected to love this much.
  • You get restaurant-quality plating with zero pretension.
02 -
  • Room temperature cream cheese is non-negotiable—cold cream cheese won't integrate smoothly and will create a grainy sauce that no amount of whisking can fix.
  • Save your pasta water before draining; that starchy liquid is your rescue tool if the sauce becomes too thick or won't cling to the noodles.
  • The sauce thickens slightly as it cools, so if it looks a bit loose in the pan, that's actually correct—it'll set perfectly once plated.
03 -
  • Grate your Parmesan fresh just before using—pre-grated cheese contains anti-caking agents that prevent it from melting as smoothly into the sauce.
  • If you're serving this for guests, assemble everything except the final garnish up to an hour ahead, then finish and serve immediately so the sauce stays creamy rather than thickening into something heavier.
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