Cream Cheese Garlic Pasta (Printable Version)

Pasta tossed in creamy garlic sauce with tender broccoli and Parmesan for a satisfying meal.

# What You'll 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

# How-To Steps:

01 - Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Add broccoli florets 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 to low and add softened 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. Adjust consistency by adding reserved pasta water a little at a time as needed.
05 - Add drained pasta and broccoli to the skillet. Toss gently to coat evenly with the sauce.
06 - Plate immediately and garnish with chopped fresh parsley and extra Parmesan cheese.

# Tips for Success:

01 -
  • It tastes indulgent but comes together faster than takeout, making weeknight dinners feel special without the stress.
  • The sauce clings to the pasta in the most satisfying way, creamy and garlicky without being heavy or heavy-handed.
02 -
  • The cream cheese will seize and become grainy if the heat is too high when you add it—keep it at medium or lower, and stir constantly to ensure smooth melting.
  • That reserved pasta water is genuinely essential; it helps the sauce coat the pasta perfectly instead of clumping, so don't skip collecting it before you drain.
03 -
  • Soften the cream cheese at room temperature instead of trying to melt hard cream cheese straight from the fridge—it makes a huge difference in how smoothly it incorporates and how silky your final sauce becomes.
  • Don't skip tasting the sauce before adding pasta; adjusting seasoning at this stage is far easier than trying to fix it once everything is mixed together.
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