Save There's something about the smell of garlic hitting hot oil that makes you stop whatever you're doing and pay attention. I discovered this cream cheese pasta on a Tuesday night when I had nothing in the fridge except basics and a block of cream cheese that was about to expire. What started as a desperate improvisation became the dish I now make whenever I need comfort without the fuss, and honestly, it's become my go-to when friends drop by unexpectedly.
I made this for my sister during one of those evenings where we were both too tired to think, and she actually asked for the recipe before finishing her plate. That's the moment I knew it wasn't just me being sentimental about it—there's real magic in how simple this is and how satisfying it tastes.
Ingredients
- Penne or fettuccine, 350g: Penne catches the sauce beautifully in its ridges, but fettuccine works just as well if you prefer a ribbon shape. Cook it to al dente—that slight firmness matters because it'll keep its texture when tossed.
- Broccoli florets, 300g: Cut them roughly the same size so they cook evenly and don't disappear into the sauce. Fresh is always better, but frozen works in a pinch.
- Olive oil, 2 tbsp: Use something you actually like the taste of here because you'll notice it.
- Garlic cloves, 4 large and minced: This is where half the flavor lives, so don't skip it or use the pre-minced jar version if you can help it. Fresh garlic tastes completely different and worth the extra minute.
- Cream cheese, 225g and softened: Leave it on the counter for 15 minutes before cooking, which sounds fussy but makes it melt so much more smoothly into the sauce.
- Milk, 120ml: This is your insurance policy against the sauce becoming too thick and gluggy. Temperature doesn't matter as much as adding it slowly while whisking.
- Parmesan cheese, 60g grated: Freshly grated tastes sharper and melts better than the pre-grated stuff, which has anti-caking agents that sometimes make the sauce feel grainy.
- Salt, ½ tsp and black pepper, ¼ tsp: These are starting amounts, so taste as you go because you might want more depending on your Parmesan.
- Red pepper flakes, ⅛ tsp: A whisper of heat that doesn't announce itself but makes people wonder what makes it taste so good.
- Fresh parsley, 2 tbsp chopped and extra Parmesan for serving: The brightness of parsley cuts through the richness like a small act of kindness.
Instructions
- Set water boiling and start the pasta:
- Fill a large pot with water, salt it generously until it tastes like the sea, and bring it to a rolling boil. Add your pasta and stir it once so it doesn't stick to itself, then follow the package time but you're going to add broccoli partway through.
- Time the broccoli just right:
- With about 3 minutes left on your pasta timer, dump the broccoli florets into that same pot. This way everything finishes at the same moment and the broccoli gets tender but not mushy.
Save There was an evening when my neighbor smelled this cooking and asked if she could come over, and we ended up eating together at my kitchen counter talking about everything and nothing. That's when I realized this dish does something beyond just being delicious—it pulls people in and makes them want to stay.
Why This Works So Well
The genius of this pasta isn't complexity, it's balance. Cream cheese gives you richness without being heavy, broccoli provides texture and something green on the plate, and garlic is the backbone that makes your brain register this as deeply satisfying. The starchy pasta water dissolving into the sauce is an old Italian technique that deserves to be more famous because it creates something silkier than cream alone could ever be.
Making It Your Own
I've added shrimp to this on nights when I wanted something fancier, and it transforms into something restaurant-worthy without any real extra effort. Asparagus instead of broccoli works beautifully if that's what's in season or what you actually have on hand. Some people swear by adding sun-dried tomatoes or fresh basil at the end, and honestly, I'm not going to argue with them because this sauce is flexible enough to play with.
Pairing and Storage
Pour a glass of something crisp and white—Pinot Grigio cuts through the richness like it was designed for this. If you have leftovers, they'll keep in the fridge for two days, though the sauce will thicken as it cools, which just means add a splash of milk when you reheat it on low heat.
- Leftovers actually taste good cold straight from the fridge if you're snacking the next day.
- This freezes decently if you skip the broccoli and add it fresh when you reheat, which takes some extra planning but means you can make a double batch.
- Make the sauce earlier in the day if you want, keep it separate from the pasta, and combine them fresh right before eating for the best texture.
Save This pasta has become my answer to almost everything—when someone's visiting, when I'm tired but hungry, when I want to impress someone without actually trying hard. It's the kind of dish that reminds you why cooking at home matters.
Recipe FAQs
- → What type of pasta works best for this dish?
Penne or fettuccine complement the creamy sauce well, holding the flavors nicely.
- → How is the garlic prepared for the sauce?
Minced garlic is gently sautéed in olive oil until fragrant but not browned to enhance its flavor.
- → Can the broccoli be substituted?
Yes, asparagus or spinach can be used as alternatives for a different twist.
- → How do you achieve the right sauce consistency?
Add reserved pasta cooking water gradually to thin the sauce until it coats the pasta smoothly.
- → Is this dish suitable for vegetarians?
Yes, it contains no meat and uses vegetarian-friendly ingredients like cream cheese and Parmesan.