Pin It There's something about the smell of garlic hitting hot oil that makes everything feel intentional in the kitchen. I discovered this cream cheese pasta on a random Tuesday when I had cream cheese in the fridge and broccoli that needed using, and somehow those two humble things transformed into something that tasted restaurant-quality. The sauce comes together in minutes, turning silky and rich without any cream—just the magic of melted cream cheese and a splash of milk. Now it's the dish I make when I want comfort but don't want to spend hours cooking.
I made this for friends who showed up unannounced on a Thursday evening, and within 30 minutes we were passing bowls around a table, everyone asking for the recipe. That's when I knew it wasn't just my comfort dish—it was something worth sharing and mastering. The broccoli stays bright and slightly tender, the pasta absorbs the garlic notes, and somehow it all feels like you spent way more time in the kitchen than you actually did.
Ingredients
- Penne or fettuccine (350 g): Choose whichever shape you prefer—I use penne because it catches the cream sauce beautifully in all those little tubes, but fettuccine ribbons are equally lovely.
- Broccoli florets (300 g): Fresh is ideal, but I've used frozen without thawing and it works; just reduce the cooking time slightly since frozen pieces are already partially cooked.
- Olive oil (2 tbsp): Good quality makes a difference here since it's a starring ingredient in the sauce, not just a cooking medium.
- Garlic cloves, minced (4 large): This is where the soul of the dish lives—don't skip it or reduce it, and watch carefully so the garlic turns fragrant but never brown.
- Cream cheese, softened (225 g): Let it sit on the counter for 10 minutes before cooking so it melts smoothly without lumps forming.
- Milk (120 ml): Whole milk gives the richest result, but any milk works in a pinch.
- Grated Parmesan cheese (60 g): Fresh grated tastes noticeably better than pre-shredded, which contains anti-caking agents that affect the texture.
- Black pepper and salt: Season gradually and taste as you go—Parmesan adds saltiness, so you might need less than you expect.
- Red pepper flakes (⅛ tsp, optional): A tiny pinch adds warmth and complexity without heat; I love it even though I don't usually enjoy spicy food.
Instructions
- Boil the pasta and broccoli:
- Fill a large pot with salted water and bring it to a rolling boil—this is important because the salt flavors the pasta from within. Add your pasta and let it cook according to the package, but here's the trick: toss in the broccoli florets during the last 3 minutes so they cook just until tender-crisp. Reserve about half a cup of that starchy pasta water before draining everything, because that water is liquid gold for adjusting your sauce later.
- Toast the garlic:
- While the pasta cooks, warm olive oil in a large skillet over medium heat and add your minced garlic. Let it sizzle and perfume the oil for 1–2 minutes—you want fragrant and golden, never brown or bitter. The aroma will tell you when it's ready.
- Melt the cream cheese:
- Lower the heat and add your softened cream cheese directly to the garlicky oil, stirring constantly until it transforms into a smooth, creamy base. This takes just a couple of minutes and creates the foundation for everything that comes next.
- Build the sauce:
- Pour in the milk gradually while whisking, which prevents lumps and creates a silky consistency. Once it's smooth, stir in the Parmesan, black pepper, salt, and red pepper flakes if you're using them—taste a tiny bit on a clean spoon to adjust seasoning before the pasta joins.
- Bring it all together:
- Add your drained pasta and broccoli to the skillet and toss everything gently until every strand and floret is coated in that creamy sauce. If it looks too thick, splash in some of that reserved pasta water a little at a time until you reach the consistency you love.
- Finish and serve:
- Transfer to bowls or plates immediately while everything is hot, scatter chopped fresh parsley and extra Parmesan over the top, and eat right away while the sauce is still silky and the pasta tender.
Pin It I remember my mom tasting this for the first time and saying it reminded her of something fancy we used to order at restaurants, except better because we made it together in our kitchen. That moment shifted how I think about cooking—it's not about complicated techniques, but about knowing where each ingredient belongs and letting simple things become something memorable.
Flavor Balance and Why It Works
The beauty of this dish lives in the contrast between the richness of cream cheese and the brightness of garlic and broccoli. The milk thins the sauce just enough so it coats rather than clings, and the Parmesan adds a salty, umami depth that keeps everything from feeling one-dimensional. I've made versions with more garlic, less cream cheese, or extra pepper, and while they're all good, this balance is the one I keep coming back to because it's generous without being heavy.
Making It Your Own
The structure of this recipe is flexible enough to welcome additions without falling apart. Cooked chicken, shrimp, or even crispy bacon can join the skillet at the end, stirring in just before serving so they warm through without overcooking. Asparagus works beautifully instead of broccoli if you prefer something more delicate, and fresh spinach can be stirred in at the very end so it wilts slightly but keeps its color and texture.
Pairing and Serving Thoughts
This is the kind of pasta that tastes complete on its own, but I love serving it alongside a simple green salad dressed with lemon vinaigrette to cut through the richness, or with crusty bread for soaking up the last bits of sauce. A crisp white wine like Pinot Grigio or a light Sauvignon Blanc complements the garlic and cream without overwhelming the palate.
- Serve immediately while the sauce is still silky; it thickens slightly as it cools, so timing matters.
- Leftovers can be gently reheated on the stove with a splash of milk or pasta water to restore the creamy texture.
- This dish tastes even better the next day after the flavors have mingled overnight, though the texture is best enjoyed fresh.
Pin It Some recipes teach you techniques, but this one teaches you that the simplest ingredients, treated with care and cooked together in the right order, can become something you crave and want to make again and again. It's become my go-to proof that weeknight cooking doesn't have to be complicated to feel special.
Recipe Questions & Answers
- → How do I prevent the cream cheese sauce from clumping?
Warm the cream cheese gently over low heat while stirring continuously before adding milk. Gradually whisk in the milk to ensure a smooth, creamy texture without clumps.
- → Can I substitute broccoli with other vegetables?
Yes, asparagus, spinach, or green beans work well and provide similar textures and flavors when cooked until just tender.
- → What pasta types complement this sauce best?
Penne or fettuccine are ideal as they hold the creamy sauce well, but other medium-width pastas like rigatoni also pair nicely.
- → How can I adjust the sauce thickness?
Add reserved pasta cooking water a little at a time while stirring to reach desired creaminess and consistency.
- → Is it possible to add protein to this dish?
Yes, cooked chicken or shrimp can be stirred in for extra protein and added flavor.