Description
This 10-Minute Cream Cheese Pasta is a quick, creamy, and comforting dish that will satisfy your carb cravings in no time. Made with simple ingredients like cream cheese, parmesan, and garlic, this pasta is budget-friendly and incredibly easy to make. Perfect for a fast midweek dinner!
Ingredients
For the Pasta:
½ lb (225 grams) pasta (spaghetti, penne, fusilli, or any pasta shape of your choice)
For the Sauce:
¾ cup (160 grams) cream cheese (preferably tub-style, like Philadelphia)
¼ cup (30 grams) grated parmesan cheese, plus more for serving
1 tbsp olive oil, plus more to serve
1–2 garlic cloves, minced or pressed
½ cup (120 ml) pasta cooking water, plus more if needed
Salt and pepper, to taste
¼–½ tsp chili flakes (optional, to taste)
Instructions
Cook the Pasta:
In a large pot of boiling salted water, cook the pasta according to the package instructions until al dente. Before draining, reserve about 1 cup of pasta cooking water.
Prepare the Sauce:
While the pasta cooks, heat 1 tbsp of olive oil in a large skillet over low heat. Add minced garlic (and chili flakes, if using) and sauté for 2-3 minutes. Be careful not to burn the garlic.
Stir in the cream cheese and about ½ cup of the reserved pasta cooking water. Mix until a creamy emulsion forms.
Add the grated parmesan cheese and stir well to combine, creating a smooth sauce.
Combine Pasta and Sauce:
Drain the pasta and add it to the skillet with the creamy sauce. Stir to coat the pasta evenly in the sauce, adding more pasta water as needed to achieve a smooth, creamy consistency.
Serve:
Serve immediately, drizzled with extra virgin olive oil, freshly grated parmesan, and freshly ground black pepper. If you didn’t use chili flakes, you can add more for a slight kick.
Notes
Quantities: This recipe makes 2 large servings or 3 smaller servings.
Cream Cheese: I use tub-style cream cheese, such as Philadelphia, for the best consistency and flavor.
Seasoning: The pasta cooking water is already salted, so you don’t need to add extra salt to the cream cheese. However, taste and adjust as needed.
Pasta Shape: Spaghetti is preferred, but any pasta shape, whether short or long, will work just fine. Use dried pasta, not fresh.
Parmesan: Finely grate your own parmesan cheese for a smooth melt; avoid pre-grated, sandy parmesan.
Leftovers: Store in the fridge for a couple of days. Reheat with a splash of water and adjust the consistency. Short pasta shapes like penne or fusilli reheat better than spaghetti.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main course
- Method: Stovetop
- Cuisine: Italian
