Look, I get it. You’re hungry. You’re tired. You don’t have an hour to spend cooking dinner. This cream cheese pasta? It’s your answer. Rich, creamy, and seriously delicious—all in 10 minutes flat. I’m talking from the moment you turn on the stove to when you’re twirling pasta on your fork.
The best part? You probably already have everything in your kitchen right now.
Why This Recipe Is Going to Become Your Go-To
It’s stupid fast. Ten minutes. That’s it.
Your pantry has everything. No weird ingredients. No trips to specialty stores.
The sauce is creamy. We’re talking silky, luxurious, almost restaurant-quality creamy. Cream cheese does that.
It won’t break the bank. Tastes expensive, costs next to nothing.
You can make it your own. Throw in whatever protein or veggies you like. It works.
Before You Get Started
How long this takes:
- Prep: 2 minutes
- Cooking: 8 minutes
- Total: 10 minutes
How many people this feeds: Four people as a main dish. Double everything if you’re feeding a crowd.
The skill level: Honestly? If you can boil water, you can make this. I’m serious.
What you’ll need in your kitchen: A large pot, a colander, measuring spoons and cups, a wooden spoon, and either a garlic press or a knife. That’s it.
The Ingredients
This whole thing hinges on keeping it simple. Here’s what goes into the pot:
- Pasta: Pick whatever shape you want. Penne, fettuccine, spaghetti—they all work great.
- Cream Cheese: Use the full-fat kind. It melts smoother.
- Parmesan Cheese: Freshly grated is going to taste so much better than the pre-shredded stuff.
- Olive Oil: Extra virgin if you’ve got it.
- Garlic: Fresh garlic. Just a few cloves.
- Pasta Water: This is actually important. That starchy water creates the magic that makes the sauce silky.
- Salt: You need more than you think.
- Black Pepper: Fresh ground pepper, not the pre-ground stuff.
- Chili Flakes: Optional, but if you like a little heat, throw them in.
Ways to Switch It Up
Want something different each time? Try these:
- Protein lovers: Add grilled chicken, shrimp, or bacon.
- Veggie version: Throw in spinach, cherry tomatoes, or roasted broccoli.
- Different cheese: Mix in some mozzarella or goat cheese.
- Fresh and herby: Basil, parsley, or oregano add brightness.
- Bright and tangy: A squeeze of lemon juice changes everything.
How to Make This (Step by Step)
Step 1: Get Your Pasta Going
Fill a large pot with salted water and crank the heat up. Let it come to a rolling boil. Add your pasta and cook it the way the box tells you to—until it’s al dente (that means tender but still has a tiny bit of bite to it).
Here’s the key move: Before you drain it, scoop out 1 cup of that pasta water and set it aside. You’re going to need this.
Step 2: Prep Your Garlic
While the pasta’s cooking, mince up your garlic cloves. Or press them. Just get them ready. This keeps everything moving fast.
Step 3: Make the Sauce
Drain your pasta. Put that same pot back on the stove over medium heat. Pour in your olive oil.
Add the garlic. Let it sit there for about 30 seconds. You’ll smell it—that’s when you know it’s ready.
Now add your cream cheese. Stir it around. It’s going to start melting. Keep stirring.
Step 4: Bring It All Together
Put the drained pasta back in the pot. Add your Parmesan cheese. Pour in about half a cup of that pasta water you saved.
Now toss everything together. And I mean toss—keep stirring until the cream cheese completely melts and coats every single strand of pasta. If it looks too thick, add more pasta water a little at a time until it looks right.
Step 5: Season and Eat
Taste it. Add salt, pepper, and chili flakes however you like. Toss one more time.
Serve it right now while it’s hot and creamy.
What to Serve It With
The pasta is amazing on its own, but if you want to round out the meal:
- Garlic bread is perfect for wiping up extra sauce.
- A crisp salad balances out all that richness.
- Roasted veggies add color and nutrition.
- Grilled chicken or salmon on the side makes it more filling.
- Fresh herbs sprinkled on top—parsley or basil—look nice and taste great.
Storing Leftovers (If There Are Any)
In the fridge: Put leftovers in an airtight container. They’ll keep for up to 3 days.
Reheating: Warm it gently on the stove with a splash of milk or pasta water. That brings the creaminess back. You can microwave it too, but stir it every 30 seconds or so and add liquid so it doesn’t dry out.
In the freezer: Honestly, don’t bother. Cream cheese sauces get weird when you freeze and thaw them. They separate and it’s not great.
Pro Tips to Make This Perfect
Save that pasta water. Seriously. The starch in it is what makes the sauce smooth and clingy.
Use room temperature cream cheese. It melts faster and more evenly. Let it sit on the counter for a few minutes before you start cooking.
Don’t overcook your pasta. Al dente pasta holds onto the sauce better. Mushy pasta just absorbs it all.
Move fast. This sauce comes together quickly, so have everything prepped and ready to go.
Add pasta water slowly. Start with a little, then add more until the sauce is exactly how you like it.
Don’t be shy with salt. Pasta needs a lot more salt than you think to taste good.
Eat it right away. Cream sauces are best when they’re fresh and hot.
Nutrition Info
Here’s what you’re getting in each serving:
| Nutrient | Amount |
|---|---|
| Calories | 420 |
| Protein | 14g |
| Carbs | 48g |
| Fat | 19g |
| Saturated Fat | 9g |
| Fiber | 2g |
| Sugar | 3g |
| Sodium | 380mg |
| Calcium | 180mg |
(Based on 4 servings)
10 Minute Cream Cheese Pasta
Course: pasta recipes2
minutes8
minutes420
kcalIngredients
12 ounces pasta
4 ounces cream cheese, softened
1/2 cup grated Parmesan cheese
3 tablespoons olive oil
3 cloves garlic, minced
1/2 cup reserved pasta water
1/2 teaspoon salt (adjust to taste)
1/4 teaspoon black pepper
1/4 teaspoon chili flakes (optional)
Directions
- Cook the pasta: Boil salted water. Cook pasta until al dente. Reserve 1 cup pasta water before draining.
- Sauté garlic: Heat olive oil in the pot over medium heat. Add garlic and cook for 30 seconds until fragrant.
- Add cream cheese: Stir in cream cheese until it starts to melt.
- Combine: Return pasta to the pot. Add Parmesan and 1/2 cup pasta water. Toss until cream cheese melts and coats everything evenly. Add more pasta water if needed.
- Season: Add salt, pepper, and chili flakes to taste. Toss well.
- Serve: Plate it up right away. Garnish with extra Parmesan or fresh herbs if you want.
Questions People Ask
Can I use a different cheese instead of cream cheese?
Yeah. Mascarpone makes it even richer. Ricotta makes it lighter. Both work.
Which pasta shape is best?
Honestly, all of them. Long pasta like spaghetti or fettuccine looks elegant. Short pasta like penne catches the sauce better. Pick whatever you like.
How do I make this dairy-free?
You can try dairy-free cream cheese and nutritional yeast. Fair warning though—it won’t taste or feel quite the same.
My sauce turned out lumpy. What happened?
Your cream cheese wasn’t soft enough, or you didn’t add the pasta water gradually while stirring. Next time, let the cream cheese sit on the counter for a few minutes and stir constantly while you add the water.
Can I throw vegetables in here?
Absolutely. Spinach, sun-dried tomatoes, mushrooms, peas—they’re all great. Toss them in during the last few minutes of cooking the pasta.
The Bottom Line
This pasta proves that you don’t need a ton of ingredients or a ton of time to make something really, really good. Cream cheese, Parmesan, garlic—these three things transform boring pasta into something creamy and satisfying that feels like you spent way more effort than you actually did.
Whether you’re making this on a busy Tuesday night, need a quick lunch, or just want comfort food that doesn’t take all evening, this recipe has your back. And the beauty of it? Once you nail the technique, you’ll start adding your own twist. Some nights it’s bacon. Some nights it’s spinach. Some nights it’s just extra garlic because why not.
You’re going to make this again and again.
