My cream cheese pasta is an easy-to-make quick side dish perfect for weeknights and can be dressed up for weekends. Cooked spaghetti or angel hair is tossed in garlicky cream cheese and Parmesan sauce that lusciously coats every strand.
Serve as a side for roasted chicken, ranch pork chops, or pan-seared NY steak.
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Imagine spaghetti perfectly coated in a smooth, cheesy sauce, infused with the aromatic flavors of garlic and black pepper. It's a pasta lover's dream come true - cheesy, garlicky, and irresistibly creamy.
What's even better is its simplicity and speed. It's ready in just 20 minutes and involves only 3 easy steps, making it an ideal comfort meal for any day of the week.
🥘 Ingredients
Cream cheese pasta is so easy. It uses everyday ingredients you likely already have in your kitchen.
- 8 ounces (uncooked) Spaghetti Pasta – 8 ounces equals half a pound of pasta. Most boxes of pasta are 12 to 16 dry ounces.
- 1 tablespoon Olive Oil – Extra Virgin Olive Oil (EVOO) is always my favorite oil to use, especially for pasta!
- 1 teaspoon Minced Garlic – If desired, you can also use a garlic press to crush the garlic. 1 teaspoon is about 1 to 2 garlic cloves, depending on the clove size.
- 2 tablespoons of Butter – You can use salted or unsalted butter here to help make our pasta sauce.
- 4 ounces of Cream Cheese – This is equal to half a standard 8-ounce block of cream cheese. It should be softened to room temperature before use.
- ¼ cup Parmesan Cheese – I prefer freshly grated Parmesan cheese to add to this dish. Make sure you save a little to sprinkle on top!
- ¼ teaspoon each, Salt & Pepper – Or to taste! You’ll also need salt to boil the pasta water.
Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!
📖 Variations
This is an awesome recipe on its own, but you can always customize it with your favorite additions!
- Spinach (or kale) – Mix some fresh chopped spinach into the sauce for a delicious nutrition boost.
- Mushrooms – Sautéed mushrooms make for a savory, hearty addition to this pasta.
- Chicken or Shrimp – Want to add a protein? Try serving with grilled or seared chicken or shrimp on top.
- Sun-dried Tomatoes – I love adding sun-dried tomatoes to pasta. They’re little bursts of intense flavor that work so well in any dish, especially pasta dishes.
- Herbs – Stir in or garnish this pasta with your favorite fresh herbs. I love fresh chopped parsley, basil, or chives here.
🔪 How To Make Cream Cheese Pasta
This 20-minute recipe requires a cheese grater or micro plane to freshly grate the Parmesan cheese.
- Boil pasta. Start the pasta by filling a large pot with salted water (about ½ a gallon) and bring to a rolling boil over high heat. Then, add 8 ounces of dry spaghetti and cook until it has an al dente texture (*see FAQ). When the pasta is cooked, drain spaghetti using a colander, but reserve 1 cup of the starchy pasta water.
- Start the cream cheese sauce. While the pasta finishes cooking (start after you’ve added the pasta to the boiling water), heat 1 tablespoon of extra virgin olive oil in a large pan over medium heat. Sauté 1 teaspoon of minced or crushed garlic until fragrant, about 30 seconds.
- Melt butter into the sauce. Add 2 tablespoons of butter and allow it to melt before quickly whisking in ½ cup of the reserved pasta water. The starchy water will become cloudy and thicken slightly.
Melt Cheese, Toss Pasta & Serve
- Add cheese. Next, reduce the heat to low and add 4 ounces of softened cream cheese and ¼ cup of freshly grated Parmesan cheese. Whisk to melt the cheeses and incorporate them into the sauce.
- Toss with pasta. Once the cheeses are melted, add the al dente spaghetti and toss well.
- Serve. Portion out and season with ¼ teaspoon each of salt and pepper (or to taste) at serving.
Serve with a oatmeal or dinner roll to soak up all that cheesy sauce. Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- Salting Pasta Water: Always salt your pasta water. For this recipe, use about one tablespoon of salt per half pound of pasta. This step is crucial for seasoning the pasta thoroughly.
- Garlic Cooking Technique: Be vigilant when sautéing garlic. Burnt garlic can spoil the entire flavor of the pasta. To prevent burning, keep a close eye on it and consider adding a splash of water during sautéing.
- Preparing Cream Cheese: Soften the cream cheese before use. Let it sit out for about 30 minutes to reach room temperature, ensuring it melts quickly and evenly into the sauce.
- Adjusting Sauce Consistency: If the sauce thickens too much after adding cream cheese, use some reserved pasta water to thin it. Add the water gradually until you achieve your preferred sauce consistency.
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🥡 Storing & Reheating
If you have leftovers, store in an airtight container for up to 3 days for the best quality.
To reheat add the leftovers to a pan over medium-low heat. Add a splash of water, milk, or chicken broth to help prevent burning. Then, heat the pasta slowly, stirring occasionally.
You can add more grated Parmesan cheese once it’s warmed through, tossing it to coat.
❓ Recipe FAQs
Cooking the pasta to al dente (meaning ‘to the teeth’ in Italian, or slightly firm) helps to keep the texture and structure of the pasta. Al dente pasta stands up to the sauce and to the carryover cooking that takes place when the cooked pasta is tossed with the sauce. You can usually get al dente pasta by cooking it 1 to 2 minutes less than instructed on the package.
I always highly recommend grating fresh Parmesan instead of using pre-grated because it’s just so much more flavorful! Additionally, store-bought grated Parmesan is coated with starches that prevent it from melting into the sauce properly. No one wants a grainy cheese sauce!
🍽️ More Easy Dinners
- Doritos Taco Salad
- Chicken and Peppers
- Shrimp Pasta
- Blackened Cod
- Crockpot Beef Stew
- Cajun Sausage Pasta
Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.
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📖 Recipe Card
Cream Cheese Pasta
Ingredients
- 8 oz spaghetti (½ pound)
- 1 tablespoon olive oil (extra virgin)
- 1 teaspoon garlic (minced)
- 2 tablespoon butter
- 4 oz cream cheese (½ an 8-ounce block, softened at room temperature)
- ¼ cup Parmesan (grated)
- ¼ teaspoon each, salt & pepper (to taste)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Start with filling a large pot with salted water, about ½ a gallon, and bring to a rolling boil.
- Cook the dry 8 oz spaghetti until al dente texture (*see note). Drain the spaghetti using a colander, but reserve 1 cup of the starchy water.
- While the pasta finishes cooking (after the pasta has been added to the boiling water), heat the 1 tablespoon olive oil in a large pan over medium heat and saute the 1 teaspoon garlic until fragrant, about 30 seconds. Add the 2 tablespoon butter and allow it to melt before quickly whisking in ½ cup of the water reserved from the spaghetti. The water will become cloudy and thicken slightly.
- Reduce the heat to low and melt the 4 oz cream cheese with the ¼ cup Parmesan in the pan. Then, toss the cheese mixture with the spaghetti, season with ¼ teaspoon each, salt & pepper, and serve.
Notes
- Pasta is usually al dente when cooked about 1-2 minutes less than instructed on the package.
- Set the cream cheese out approximately 30 minutes ahead of time so that it can come to room temperature, it will melt faster this way.
- It is important to use freshly grated Parmesan cheese for best results. The store-bought grated Parmesan has a starchy coating that keeps it from melting properly.
- Use the remaining pasta water to thin the sauce if needed.
Patricia says
Fácil y deliciosa. Yo para servir, espolvoree orégano seco y me gustó mucho.
Gracias por compartir 🌷
"Easy and delicious. To serve, I sprinkled dried oregano and I really liked it.
Thanks for sharing"
Pam says
Even the kids loved it! We didn't use "stinky feet cheese" lol. It still turned out very tasty! It was quick and easy to make. It definitely will become a great additional meal to add to the weeknight rush. Thanks!!
Amy T says
Absolutely creamy and delicious, I served this pasta with a grilled steak and a glass of Merlot!