Cream Cheese Pasta

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!

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

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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.

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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.

Melty cream cheese, Parm, garlic, milk, and pasta water create the most luscious pasta sauce! This cream cheese pasta comes together quickly for what might be the easiest pasta dinner ever.

Keyword cream cheese pasta, cream cheese pasta sauce, easy pasta dinner, pasta dinner recipe

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings

Calories 457kcal

Author Kare

Ingredients

8 ounces pasta cooked and drained BUT RESERVE 1 CUP OF THE PASTA WATER1 tablespoon butter can sub olive oil1 clove garlic peeled and minced8 ounces cream cheese 1 block; cut into large cubes1/4 cup milk1/3 cup pasta water from the cooked pasta + more as needed2 tablespoons grated Parmesan cheese + more for serving1/2 teaspoon freshly ground nutmeg optional1/4 teaspoon kosher salt optional – taste first + more to taste1/4 teaspoon freshly ground black pepper + more for serving2 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.

Notes

Store leftovers in an airtight container in the fridge. Reheat in the microwave, stirring often, or over the stovetop (splash in a little water or milk if needed).