10-Minute Cream Cheese Pasta (Print Version)
# Ingredients:
→ Pasta and sauce
01 -
225 grams pasta (spaghetti, penne, fusilli, or any shape)
02 -
160 grams cream cheese (Philadelphia or similar)
03 -
30 grams grated parmesan cheese, plus more to serve
04 -
1 tablespoon olive oil, plus more to serve
05 -
1–2 garlic cloves, minced or pressed
06 -
120 ml pasta cooking water, plus more if needed
07 -
Salt and pepper to taste
08 -
1/4–1/2 teaspoon chili flakes (optional)
# Instructions:
01 -
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente.
02 -
Before draining, reserve about 1 cup of pasta cooking water.
03 -
Heat 1 tablespoon olive oil in a large skillet over low heat. Add the garlic and chili flakes (if using), cooking gently for 2–3 minutes without browning the garlic.
04 -
Add the cream cheese and 1/2 cup of reserved pasta water to the skillet. Stir until smooth and creamy.
05 -
Mix in the parmesan cheese until the sauce is fully combined and velvety.
06 -
Drain the pasta and add it to the skillet. Toss well to coat in the sauce, adding more pasta water if needed to reach your desired consistency.
07 -
Serve immediately with an extra drizzle of olive oil, more parmesan, and freshly ground black pepper.
# Notes:
01 -
Use tub-style cream cheese for the best texture.
02 -
Pasta water adds salt—taste before adding more.
03 -
Dried pasta holds up best in this recipe.
04 -
Grate parmesan fresh to avoid a grainy sauce.
05 -
Store leftovers in the fridge for up to 2 days. Reheat with a splash of water—short pasta shapes reheat more evenly.