Save There's something about the smell of garlic hitting hot oil that makes you stop whatever you're doing. I discovered this cream cheese pasta on a random Tuesday when I had almost nothing in the pantry except pasta, garlic, and a block of cream cheese I'd forgotten about. Twenty minutes later, I had the creamiest, most comforting dinner, and I couldn't believe how simple it was. Now it's become my go-to when I want something that tastes restaurant-quality but doesn't require much fussing around.
I made this for my partner on a cold night when they came home exhausted, and watching them go quiet with that first forkful told me everything I needed to know. They asked if I'd been secretly taking cooking classes because apparently pasta and sauce aren't supposed to taste this good together. That's when I realized this dish has a way of feeling way more impressive than it actually is.
Ingredients
- Pasta: Use 350g of penne or fettuccine, whichever you prefer; penne catches the sauce better in all those little tubes.
- Broccoli florets: Fresh is best at 300g, and you can chop them to whatever size makes you happy.
- Olive oil: 2 tablespoons is enough to build your flavor base without making it greasy.
- Garlic cloves: Mince 4 large cloves finely so they distribute evenly and don't leave you with bitter chunks.
- Cream cheese: Get 225g softened to room temperature, which makes melting smooth and prevents lumpy sauce disasters.
- Milk: Use 120ml to loosen the sauce and make it silky rather than heavy.
- Parmesan cheese: Grate 60g fresh if you can, and have extra on the table because people always want more.
- Black pepper and salt: ¼ teaspoon pepper and ½ teaspoon salt bring everything into focus.
- Red pepper flakes: Just ⅛ teaspoon if you like a whisper of heat, totally optional.
- Fresh parsley: Chop 2 tablespoons just before serving so it doesn't wilt into nothing.
Instructions
- Get your water boiling and pasta started:
- Fill a large pot with salted water and bring it to a rolling boil, then add your pasta and let it cook according to package directions until it's just tender. During the last 3 minutes, toss in your broccoli florets so they cook together and become tender-crisp.
- Build your garlic foundation:
- While the pasta cooks, warm 2 tablespoons of olive oil in a large skillet over medium heat and add your minced garlic, stirring gently for 1 to 2 minutes until it's fragrant and golden but not browned. You'll know it's right when your kitchen smells incredible and the garlic looks pale gold.
- Introduce the cream cheese slowly:
- Turn the heat down and add your softened cream cheese, stirring constantly until it's completely melted and smooth with no lumps hiding anywhere. This gentle heat is the secret to avoiding a broken sauce.
- Make it creamy:
- Pour in the milk gradually while whisking, then stir in the Parmesan, black pepper, salt, and red pepper flakes if you're using them. If your sauce looks too thick, add a splash of reserved pasta water until it coats the back of a spoon.
- Bring it all together:
- Drain your pasta and broccoli and add them to the skillet, tossing gently so every piece gets coated in that silky sauce. Serve right away while everything's still warm and the sauce clings to every strand.
Save There was a moment the first time I made this where I thought I'd ruined it because the sauce looked too thick, but then I remembered to thin it with pasta water and everything balanced perfectly. That's when I started feeling like I actually knew what I was doing in the kitchen.
Why Cream Cheese Works Here
Most pasta sauces rely on heavy cream or butter to achieve richness, but cream cheese brings something different to the table. It melts into a luxurious coating that feels indulgent without being overwhelming, and it doesn't break or separate the way cream sometimes does when you're not paying attention. The tang also keeps the sauce from feeling one-dimensional, letting the garlic shine through instead of getting buried.
Making It Your Own
The beauty of this dish is that it's a blank canvas waiting for whatever you have on hand or whatever sounds good that day. I've stirred in roasted red peppers, added sun-dried tomatoes, thrown in spinach at the last second, or swapped the broccoli for asparagus when that's what was at the market. You could fold in cooked chicken or shrimp if you want protein, or keep it vegetarian and let the sauce be the star.
Serving and Storage
This dish tastes best eaten immediately while the sauce is still glossy and clings to the pasta, but leftovers keep in the fridge for about three days covered in an airtight container. Reheat gently over low heat with a splash of milk to loosen the sauce, stirring often so it doesn't stick or scorch on the bottom of the pan.
- A crisp white wine like Pinot Grigio pairs perfectly if you want to make dinner feel more special.
- Grate extra Parmesan at the table so people can add as much as they want.
- Don't skip the fresh parsley because it adds brightness and color that transforms the plate.
Save This is the kind of recipe that reminds you cooking doesn't have to be complicated to be satisfying. Once you master it, you'll find yourself making it again and again.
Recipe FAQs
- → Can I use different pasta shapes?
Yes, penne and fettuccine work well, but feel free to try shells, rigatoni, or farfalle to capture the sauce differently.
- → How can I adjust the sauce thickness?
Adding reserved pasta cooking water gradually helps thin the sauce to your preferred consistency without losing flavor.
- → What substitutions for broccoli are recommended?
Asparagus or spinach makes great alternatives, providing varied textures and flavors while pairing nicely with the creamy sauce.
- → Is it possible to add protein to this dish?
Yes, cooked chicken or shrimp can be stirred in for added protein and heartiness.
- → How do I prevent the garlic from burning?
Sauté garlic over medium heat briefly until fragrant but not browned to avoid bitterness and maintain a mellow flavor.