Cream Cheese Garlic Pasta (Printable)

Rich cream cheese sauce and garlic combine with broccoli and pasta for a cozy 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 additional for pasta water
10 - ⅛ tsp red pepper flakes (optional)

→ Garnish

11 - 2 tbsp chopped fresh parsley
12 - Extra grated Parmesan cheese for serving

# Method:

01 - Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Add broccoli florets during the last 3 minutes of cooking. Reserve ½ cup pasta cooking water, then drain pasta and broccoli.
02 - Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 to 2 minutes until fragrant and not browned.
03 - Reduce heat to low. Add cream cheese, stirring until fully melted and smooth.
04 - Gradually whisk in milk until sauce is creamy. Stir in grated Parmesan, black pepper, salt, and optional red pepper flakes. If sauce is too thick, blend in reserved pasta water a little at a time to reach desired consistency.
05 - Add drained pasta and broccoli to the skillet. Toss gently to coat evenly with sauce.
06 - Plate immediately and garnish with chopped fresh parsley and additional grated Parmesan cheese.

# Expert Advice:

01 -
  • It's genuinely fast—thirty minutes from craving to fork in mouth, no shortcuts required.
  • The sauce clings to every strand and floret in a way that feels indulgent without the heaviness of cream.
  • Broccoli softens into the pasta rather than sitting there like a vegetable obligation.
02 -
  • Don't let the garlic brown—it happens fast and tastes nothing like the bright flavor you want.
  • Reserve your pasta water before draining; it's starch that actually helps the sauce cling instead of sliding off.
  • Softened cream cheese is non-negotiable; cold cream cheese seizes up and becomes grainy no matter how much you stir.
03 -
  • The reserved pasta water is non-negotiable—it's starch that helps sauce cling instead of a slick layer on top.
  • Soften cream cheese out of the fridge for at least fifteen minutes before cooking; cold cream cheese breaks into grainy pieces no matter how gently you stir.
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