Cream Cheese Garlic Pasta (Print)

Creamy garlic sauce envelops tender broccoli and pasta in a rich, satisfying dinner dish.

# Components:

→ 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

# Directions:

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 - Heat olive oil in a large skillet over medium heat. 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 with reserved pasta water incrementally if sauce is too thick.
05 - Add drained pasta and broccoli to the skillet with the sauce. Toss gently to coat evenly.
06 - Plate immediately and garnish with chopped fresh parsley and extra grated Parmesan cheese.

# Expert Advice:

01 -
  • The sauce comes together in the time it takes pasta to cook, so you're eating in under thirty minutes without feeling rushed.
  • Cream cheese does something almost magical when whisked into warm milk and Parmesan—silky, rich, but never heavy.
  • Broccoli cooks right in the pasta water, eliminating an extra pot and keeping your kitchen cleanup minimal.
02 -
  • Softened cream cheese is non-negotiable; pulling it straight from the fridge leads to lumpy sauce that no amount of whisking will fix.
  • Reserving pasta water is your safety net—that starch thins the sauce gracefully and helps it cling to the pasta in a way that milk alone cannot.
  • Keep the heat moderate once cream cheese enters the pan; high heat can cause the sauce to break or become grainy.
03 -
  • Brown the garlic just slightly before adding cream cheese—it deepens the flavor in a way that raw minced garlic never quite achieves.
  • Taste the sauce before serving and don't be shy about adjusting salt and pepper; good seasoning is what transforms simple ingredients into something memorable.
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