Cream Cheese Garlic Pasta (Print Version)

A creamy blend of garlic, cream cheese, broccoli, and tender pasta for a cozy meal.

# Components:

→ 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. Reserve ½ cup 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 1–2 minutes until fragrant but not browned.
03 - Lower heat and add cream cheese. Stir continuously until it melts smoothly.
04 - Gradually whisk in milk until sauce is creamy. Stir in grated Parmesan, black pepper, salt, and red pepper flakes if using. Adjust thickness by adding reserved pasta water gradually to reach desired consistency.
05 - Add drained pasta and broccoli to skillet. Toss gently to coat evenly with sauce.
06 - Plate immediately. Garnish with chopped parsley and additional Parmesan cheese.

# Expert Advice:

01 -
  • It comes together in 30 minutes with minimal fuss, leaving plenty of time to set the table or pour a glass of wine.
  • Cream cheese creates an impossibly silky sauce without any cream, making it feel indulgent on a weeknight.
  • Broccoli cooks right alongside the pasta, saving you a dish and keeping everything in sync.
02 -
  • Softened cream cheese is non-negotiable; cold cream cheese breaks into grainy lumps that no amount of whisking will fix.
  • Pasta water is pure magic here—don't discard it or you'll end up with cement instead of sauce, and the starch is what binds everything together silkily.
  • The sauce will continue thickening after you pull it from heat, so make it slightly looser than you think you want it.
03 -
  • Adding a small squeeze of fresh lemon juice right before serving brightens everything without making the dish taste sour.
  • If you're cooking for people with dairy concerns, cashew cream can replace some or all of the milk and cream cheese while keeping the texture luxurious.
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