Cream Cheese Garlic Pasta

There's something about the smell of garlic hitting hot oil that makes everything feel intentional in the kitchen. I discovered this cream cheese pasta on a Tuesday night when I had cream cheese in the fridge and a vague craving for something comforting but not complicated. The way the cheese melts into a silky sauce that clings to every piece of pasta felt like a small victory, the kind where you don't follow a recipe so much as stumble into something delicious.

I made this for friends on a cold evening when someone brought a bottle of wine and we all agreed we were tired of overthinking dinner. The moment their forks hit the pasta and they tasted that garlicky cream sauce, the conversation shifted—suddenly everyone was asking for the recipe, and I realized I'd stumbled onto something people actually wanted to make again.

Ingredients

• Pasta (350 g or 12 oz penne or fettuccine): Choose a shape with texture that holds sauce; penne catches those creamy bits in its tubes, but fettuccine works beautifully too.
• Broccoli florets (300 g or 10 oz): Cut them into bite-sized pieces so they cook evenly and don't overwhelm the pasta.
• Olive oil (2 tbsp): Good enough to smell, but you're not using premium stuff here—just something reliable.
• Garlic cloves (4 large, minced): Don't use pre-minced; the fresh ones smell completely different and matter more here than you'd think.
• Cream cheese (225 g or 8 oz, softened): Leave it on the counter while you prep everything else; cold cream cheese fights you when melting.
• Milk (120 ml or ½ cup): This is what transforms the cream cheese into sauce instead of a lumpy mess.
• Parmesan cheese (60 g or ½ cup grated): Freshly grated tastes different from pre-grated; the stuff in the green can works, but this sauce deserves better.
• Black pepper and salt: Taste as you go; these amounts are a starting point, not a law.
• Red pepper flakes (⅛ tsp, optional): A whisper of heat that doesn't announce itself but makes the whole dish more interesting.
• Fresh parsley (2 tbsp chopped) and extra Parmesan for garnish: The green makes it feel intentional and the extra cheese makes it feel luxurious.

Instructions

Get your water ready:

Fill a large pot with water, salt it generously like the sea, and bring it to a rolling boil. This is the base flavor for everything, so don't skip or skimp on the salt.

Cook the pasta and broccoli:

Add pasta and cook until just shy of tender, then throw in the broccoli florets for the final 3 minutes. Before you drain, scoop out about half a cup of that starchy water—it's liquid gold for thinning the sauce later.

Build the garlic foundation:

While the pasta cooks, heat olive oil in a large skillet over medium heat until it shimmers slightly. Add minced garlic and let it sizzle for a minute or two until the smell fills your kitchen, but watch it so it doesn't turn brown and bitter.

Melt the cream cheese:

Turn the heat down to low, add softened cream cheese, and stir constantly until it's smooth and glossy. This takes patience—rushing it or using high heat will make it grainy and separate.

Create the silky sauce:

Gradually pour in the milk while whisking, which prevents lumps and creates that silky texture. Stir in the Parmesan, black pepper, salt, and red pepper flakes if you're using them.

Adjust the consistency:

If your sauce looks thick enough to hold a spoon, add reserved pasta water a splash at a time until it flows a little—it'll cling to the pasta better than a thick coating.

Bring it together:

Add the drained pasta and broccoli to the skillet and toss gently until everything is coated evenly. The heat should still be low; you're not trying to cook anything further, just combine.

Serve and savor:

Transfer to plates or bowls, scatter fresh parsley and extra Parmesan on top, and eat while it's still warm and the sauce is glossy.

Save

There was a moment, a few weeks after first making this, when my partner asked me to make it again without even asking if I wanted to cook. That's when I knew it had crossed from experimental to trusted, the kind of dish you make when you want something good and you don't want to think too hard about it.

Why This Sauce Works So Well

Cream cheese is underrated as a sauce base—it's richer than butter, smoother than flour-based roux, and it brings this subtle tang that keeps the dish from feeling heavy. The garlic gets muted by the creaminess instead of harsh, and the Parmesan doesn't have to do all the work alone. It's a combination that lets each ingredient be itself without competing.

Making It Your Own

This pasta is a canvas more than a recipe. You can add protein—shrimp or cooked chicken stirred in at the end makes it feel like a different meal. Some people swap the broccoli for spinach, which wilts right into the sauce and turns everything a softer green. You can even use asparagus in spring when it feels right, or add sun-dried tomatoes if you're feeling fancy but still want it easy.

A Quiet Weeknight Dinner

This is the pasta I make on days when I don't have the energy to chop a million vegetables or monitor something on the stove for an hour. It's the pasta that tastes like you put in effort, that makes your kitchen smell like garlic and butter and cream, and that people ask about in a way that makes you feel like you know something secret about cooking. The ingredients are simple, the technique is straightforward, and somehow the result feels generous.

• If you're out of fresh parsley, dried works fine—use less since it's concentrated.
• Keep the heat low once everything is combined so nothing splits or breaks.
• Leftover pasta keeps for two days in the fridge and reheats gently with a splash of milk to bring the sauce back.

Save

This dish is proof that some of the best meals come from limited ingredients and a kitchen that's not trying too hard. Make it when you need comfort, when you have people over, or when Tuesday night needs to feel a little special.

Recipe FAQ

→ What type of pasta works best for this dish?

Penne or fettuccine are ideal, as their shapes hold the creamy sauce well and complement the broccoli texture.

→ Can I substitute the broccoli with other vegetables?

Yes, asparagus or spinach can be used to provide a similar texture and fresh flavor alongside the creamy sauce.

→ How do I achieve the perfect creamy sauce consistency?

Whisk softened cream cheese and milk over low heat, adding reserved pasta water slowly until the sauce coats the pasta smoothly.

→ Is this dish suitable for vegetarians?

Yes, it contains no meat and uses dairy ingredients, making it friendly for most vegetarian diets.

→ What garnish enhances the flavors best?

Fresh chopped parsley and extra grated Parmesan add brightness and a salty finish to the rich sauce.