Cream Cheese Garlic Pasta

There's something about the smell of garlic hitting hot oil that makes you feel like you're cooking something special, even when it's just a weeknight dinner. I discovered this cream cheese pasta completely by accident one evening when I had a block of cream cheese sitting in my fridge and decided to see what would happen if I melted it into a garlic sauce. What emerged was silky, comforting, and so much easier than I expected—the kind of dish that makes you wonder why you don't make it every week.

I made this for my partner on a rainy Tuesday when neither of us felt like leaving the house, and it became our unofficial solution for those moments when we wanted restaurant-quality food without the restaurant price tag. That first bowl of steaming pasta coated in that cloud-soft garlic cream sauce felt like a small victory, the kind where you taste something you made and genuinely understand why people cook.

Ingredients

• Penne or fettuccine (350 g / 12 oz): The shape matters more than you'd think—penne's tubes trap the creamy sauce beautifully, while fettuccine lets it cling to long ribbons.
• Broccoli florets (300 g / 10 oz): Cook them right in the pasta water for the last few minutes so they're tender but still have a little bite.
• Olive oil (2 tbsp): Use something you actually like tasting; it's the base of everything.
• Garlic cloves, minced (4 large): Fresh is non-negotiable here—don't reach for the jar.
• Cream cheese, softened (225 g / 8 oz): Room temperature makes it melt into silk instead of staying chunky.
• Milk (120 ml / ½ cup): This is what transforms thick cream cheese into an actual sauce you can coat pasta with.
• Grated Parmesan cheese (60 g / ½ cup): The sharpness cuts through the richness in the best way.
• Freshly ground black pepper (¼ tsp) and salt (½ tsp): Grind the pepper yourself if you can—it makes a real difference.
• Red pepper flakes (⅛ tsp, optional): A whisper of heat that wakes everything up.
• Fresh parsley and extra Parmesan for garnish: The finishing touch that makes it look like you meant for this to be beautiful.

Instructions

Start the pasta and broccoli:

Fill a large pot with salted water (it should taste like the sea) and bring it to a rolling boil. Drop in your pasta and set a timer according to the package, but cut it short by 3 minutes—you're aiming for al dente, that tender-but-still-firm texture. In those final 3 minutes, toss in your broccoli florets and let them cook together, then scoop out a measuring cup of that starchy pasta water before you drain everything.

Build the garlic foundation:

While the pasta cooks, warm olive oil in a large skillet over medium heat until it shimmers slightly. Add your minced garlic and let it sauté for just 1 to 2 minutes—you want it fragrant and golden, never brown, because burnt garlic tastes bitter and ruins the whole thing.

Melt in the cream cheese:

Lower the heat to medium-low and add your softened cream cheese in a few spoonfuls. Stir constantly as it melts into the warm oil and garlic, turning into something like a luxurious paste. This step takes patience but it's worth it.

Create the sauce:

Pour in the milk slowly while whisking, watching as the mixture transforms into a smooth, pourable sauce. Stir in the Parmesan, black pepper, salt, and red pepper flakes if you're using them, then taste it and adjust seasoning to your liking. If it's too thick, thin it with splashes of that reserved pasta water until it coats the back of a spoon.

Bring it all together:

Add the drained pasta and broccoli to the skillet and toss gently until every strand and floret is coated in that creamy sauce. The heat from the pasta will help thin the sauce slightly, which is exactly what you want.

Plate and finish:

Divide into bowls, scatter fresh parsley over each portion, and shower with extra Parmesan. Serve right away while everything is still hot and the sauce is glossy.

Save

The moment I served this to friends who were expecting something ordinary and watched their faces change after that first bite is when I knew this dish had staying power. There's real magic in simplicity done right, and cream cheese pasta is proof that you don't need fancy techniques or obscure ingredients to make someone feel genuinely cared for.

The Garlic Question

Four cloves might sound like a lot until you remember that garlic mellows as it cooks, especially when it's sautéed gently in oil and then folded into a creamy sauce. The garlic doesn't announce itself loudly here—it whispers underneath everything, adding depth without overpowering. If you're nervous, start with three cloves and add the fourth if you want more presence next time.

Variations Worth Trying

Once you understand how this sauce works, it becomes a template for whatever you have on hand. Swap broccoli for fresh spinach (wilt it right in the sauce), roasted asparagus, or even diced bell peppers. Stir in cooked chicken, shrimp, or crispy bacon for protein, or keep it vegetarian as is. The sauce is forgiving enough to handle experimentation, which is part of why it's become my go-to foundation for quick dinners.

Wine Pairing and Serving

A crisp white wine like Pinot Grigio cuts through the richness beautifully and makes the whole meal feel more intentional. Serve this with crusty bread to soak up every drop of sauce, and maybe a simple green salad alongside if you want something light and fresh to balance the creamy pasta. The beauty of this dish is that it's complete on its own but also plays well with others.

• Use whole wheat or gluten-free pasta if you need to accommodate dietary preferences—the sauce adapts beautifully.
• Make extra sauce intentionally; you can toss it with leftover pasta the next day and it reheats gently over low heat with a splash of milk.
• Fresh parsley isn't just garnish—it adds a brightness that makes you taste all the layers of flavor.

Save

This is the kind of recipe that works because it respects simplicity while delivering real comfort. Make it for yourself on a quiet night, make it for someone you want to impress, or make it when you want to prove to yourself that good cooking doesn't require complicated steps.

Recipe FAQ

→ How do I prevent the sauce from separating?

Ensure the cream cheese is softened before melting and gradually add milk while whisking to achieve a smooth, creamy sauce. Avoid high heat after adding dairy.

→ Can I use other vegetables instead of broccoli?

Yes, asparagus or spinach can be substituted for broccoli to add variety to the dish.

→ What type of pasta works best for this dish?

Penne or fettuccine hold the creamy sauce well, but other medium shapes like rigatoni also work nicely.

→ How do I add protein to the dish?

Cooked chicken or shrimp can be stirred in at the end for additional protein and flavor.

→ Is there a way to make this dish gluten-free?

Use gluten-free pasta varieties to maintain the dish’s texture while accommodating dietary needs.