Cream Cheese Garlic Pasta (Printable)

Silky cream cheese and garlic sauce tossed with pasta and broccoli for a comforting meal.

# What You 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 more for pasta water
10 - ⅛ tsp red pepper flakes (optional)

→ Garnish

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

# Directions:

01 - Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Add broccoli florets to the boiling water during the last 3 minutes of cooking. Reserve ½ cup of pasta cooking water, then drain pasta and broccoli.
02 - In a large skillet over medium heat, warm olive oil. Add minced garlic and sauté for 1 to 2 minutes until fragrant but not browned.
03 - Reduce heat and add cream cheese. Stir continuously until melted and smooth.
04 - Gradually whisk in milk until the sauce is creamy. Stir in grated Parmesan, black pepper, salt, and red pepper flakes if using. Add reserved pasta water gradually to achieve desired sauce consistency.
05 - Add drained pasta and broccoli to the skillet. Toss gently to coat evenly with the sauce.
06 - Plate immediately and garnish with chopped parsley and extra grated Parmesan cheese.

# Expert Hints:

01 -
  • The cream cheese melts into a silky sauce that coats every strand of pasta without any lumps or graininess.
  • It comes together in 30 minutes flat, so you can go from craving comfort food to eating it before your evening really starts.
  • Broccoli adds texture and nutrition, but you won't feel like you're being virtuous about it.
02 -
  • Don't skip softening the cream cheese beforehand because cold cream cheese will seize up and break the sauce, leaving you with scrambled-looking bits that no amount of stirring fixes.
  • Always reserve some pasta water before draining because it's your secret weapon for adjusting sauce thickness and helping everything come together.
03 -
  • Keep your burner on medium or even medium-low once the cream cheese goes in because high heat is your enemy and will make the sauce break.
  • Taste as you go and adjust seasoning at the very end since Parmesan is already salty and you don't want to overdo it.
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