This Cream Cheese Pasta makes the easiest pasta dinner ever! The cream cheese pasta sauce is made with just a few simple ingredients – cream cheese (of course), Parmesan, garlic, butter, some pasta water, and some seasonings. That’s it!
Plus, you only need 20 minutes to make this cream cheese pasta, if that!
Table of Contents
- The Story Behind the Recipe
- Why You’ll Love Cream Cheese Pasta Sauce
- Cream Cheese Pasta Recipe Ingredients
- How to Make It
- More Pasta Sauce Recipes
The Story Behind the Recipe
I have two easy creamy pasta sauce recipes on Kitchen Treaty – one is a dairy-filled, luxurious, decadent Alfredo sauce; the other is a vegan Alfredo that’s cashew-based and shockingly simple (plus shockingly good!)
But the truth is, there never enough creamy pasta sauces – am I right? And when I realized that cream cheese melts down into the most luxurious situation ever – especially in pasta (hello Boursin pasta with cream cheese!) – I realized we can make a super easy pasta sauce in minutes with the stuff.
Ohmygosh this Cream Cheese Pasta is divine. It’s decadent, for sure. Kid-friendly? Definitely. Easy? 1000%
Why You’ll Love Cream Cheese Pasta Sauce
- Super quick – All it takes is 20 minutes to make. Actually, it clocks in at a little bit less.
- Super simple – Just a handful of ingredients that you’re likely to already have on hand.
- Super scrumptious – It’s delicious! The cream cheese pasta sauce clings to the pasta and it’s just SO good.
Cream Cheese Pasta Recipe Ingredients
- Pasta – Use any pasta you like! I love fettuccine because the cream cheese pasta clings to it so perfectly. Penne and rotini are excellent choices too.
- Butter
- Garlic – I like to use fresh garlic, which I know adds a veggie-chopping element and a couple extra minutes of prep. Garlic powder actually is delicious in this too, so it works if you don’t have a lot of time or fresh garlic on hand. Use about 1/2 teaspoon of garlic powder if subbing it in.
- Cream cheese – You’ll need an entire 8 ounce block.
- Milk – 2% or whole milk is great, or a plant-based (unsweetened!) milk will work too.
- Pasta water – Pasta water is this weirdly magical ingredient. The starches that release from the pasta during the cooking process helps the sauce to emulsify perfectly + cling to every nook and cranny of the pasta. So be sure and scoop out a good cup or so for this cream cheese pasta recipe!
- Parmesan cheese – Adds a nice umami, salty element.
- Nutmeg – Optional, but always welcome in creamy pasta sauces!
- Salt & pepper – Naturally! Adjust as needed.
- Parsley – Also totally optional, but I like using a little for garnish for a nice touch of color.
How to Make It
- First, start your pasta. Be sure to salt your water and RESERVE A CUP OF THE PASTA WATER FOR THE SAUCE!
- Melt the butter in a large skillet then give the garlic a quick sauté.
- Add 1/3 cup of the pasta water, milk, and cream cheese. Stir with a whisk until the cream cheese has melted into velvety goodness. If it looks like it’s getting a bit too thick, add some more pasta water.
- Remove the sauce from the heat, then stir in the Parmesan cheese, nutmeg if using, and pepper. Taste and add the salt if you feel like it needs it (some cream cheeses are quite salty and I find the sauce doesn’t necessarily need any more).
- Add the pasta and toss until coated. Sprinkle with parsley if desired and serve.
I hope you and your family are as obsessed with this cream cheese pasta as we are! I love that it’s so fast and easy to make. It’s a simple pasta dinner recipe that’s a crowd pleaser and perfect for busy weeknights – especially when you’re craving a bit of comfort food.
Cream Cheese Pasta
Ingredients
- 8 ounces pasta (cooked and drained BUT RESERVE 1 CUP OF THE PASTA WATER)
- 1 tablespoon butter (can sub olive oil)
- 1 clove garlic (peeled and minced)
- 8 ounces cream cheese (1 block; cut into large cubes)
- 1/4 cup milk
- 1/3 cup pasta water from the cooked pasta (+ more as needed)
- 2 tablespoons grated Parmesan cheese (+ more for serving)
- 1/2 teaspoon freshly ground nutmeg (optional)
- 1/4 teaspoon kosher salt (optional – taste first + more to taste)
- 1/4 teaspoon freshly ground black pepper (+ more for serving)
- 2 tablespoons chopped fresh parsley (optional – for garnish)
Instructions
- Cook pasta in salted water according to package instructions. Drain but reserve 1 cup of the pasta water.
- Set a large skillet on the stove over medium heat. Melt the butter in the skillet. Add the garlic and sauté, stirring frequently, for one minute or until fragrant. Don't let it brown.
- Add the 1/3 cup pasta water, 1/4 cup milk, and cream cheese in chunks. Stir constantly with a whisk until the cream cheese breaks down into a smooth, velvety sauce. You may need to add a couple extra splashes of pasta water so that it doesn't thicken too much.
- Remove from heat. Stir in the Parmesan cheese, nutmeg if using, and black pepper. Taste and add salt if desired.
- Add the drained pasta to the sauce and toss with tongs until the pasta is coated.
- Serve with additional parmesan and freshly ground black pepper plus a little sprinkle of fresh parsley.
Hi! I’m Karen – I’m a real person with real recipes. No A.I. here! Since 2009, every recipe on Kitchen Treaty is thoroughly tested and loved before I hit “publish.” I’m a home cook, certified plant-based pro, and mom. I’m a vegetarian married to a carnivore, and my goal is to coexist deliciously.
