Cream cheese pasta is a rich and creamy pasta dish that’s ready in just 20 minutes! This quick recipe makes a fast lunch or dinner with almost no prep.
In search of a quick and comforting meal? Look no further than creamy cheese pasta!
This tasty pasta recipe comes together in just 20 minutes, making it a weeknight dinnertime lifesaver. It’s also made with simple ingredients that you probably already have on hand!
Whether served as a main dish or a decadent side dish replacing traditional mac and cheese, this creamy pasta is sure to become a new favorite for busy weeknights and beyond!
Ingredient notes and substitutions
- Pasta: I like to use a pasta with a bit of shape to it so that the pasta can grab onto the sauce. Gemelli, cavatappi, fusilli, and penne are all good choices.
- Butter: I use salted butter. However, you can use unsalted butter and then season with salt to taste.
- Cream cheese: I don’t recommend using fat-free cream cheese because it doesn’t melt well.
- Red pepper flakes: Feel free to adjust the amount of red pepper flakes according to your tastes.
How to make cream cheese pasta
Here you’ll find instructions and step-by-step photos showing how to make this recipe. The full recipe is given below.
Step 1: Bring a large pot of salted water to a boil.
Step 2: Cook pasta according to package instructions until al dente.
Step 3: Reserve 1 cup of pasta water and set aside before draining pasta.
Step 4: Meanwhile, heat butter in a medium skillet over medium-low heat.
Step 5: Add garlic and sauté for 1 minute, stirring the entire time to prevent burning.
Step 6: Add in softened cream cheese, red pepper flakes, salt, and pepper. Stir well using a spatula or wooden spoon to break up the cream cheese.
Step 7: Add in ½ cup of the reserved pasta water and whisk or stir until smooth. If needed, add an additional ¼ cup of reserved pasta water. Let simmer for 2-3 minutes.
Step 8: Stir in parmesan and lemon juice.
Step 9: Add in cooked pasta and parsley and stir well to coat.
Step 10: Serve hot with additional parsley and parmesan.
Recipe Tips!
- Leftover meat: Leftover meat, like rotisserie chicken or leftover ham, can be stirred into the pasta at the end.
- Doubling: You can double this recipe if you prefer.
Serving suggestions
Cream cheese pasta is fairly rich. I like to serve it with a fresh green salad to help balance out the meal.
This pasta can also be served as a side dish with ham, barbecue, or other meals where mac and cheese is served as a side.
Storage
Store any leftover cream cheese pasta in an airtight container in the refrigerator. It will keep for up to 4 days when properly stored in the fridge.
More weeknight pasta recipes!
Cream Cheese Pasta
Equipment
Ingredients
- 12 ounces uncooked pasta of choice penne fusilli, gemelli, etc.
- 2 tablespoons butter
- 4 cloves garlic finely minced
- 8 ounces cream cheese softened
- ½ teaspoon red pepper flakes
- Salt and pepper to taste
- ½ cup grated parmesan cheese
- 1 tablespoon freshly squeezed lemon juice
- 2 tablespoons parsley finely chopped
Instructions
- Bring a large pot of salted water to a boil.
- Cook pasta according to package instructions until al dente.12 ounces uncooked pasta of choice penne
- Reserve 1 cup of pasta water and set aside before draining pasta.
- Meanwhile, heat butter in a medium skillet over medium-low heat.2 tablespoons butter
- Add garlic and sauté for 1 minute, stirring the entire time to prevent burning.4 cloves garlic
- Add in softened cream cheese, red pepper flakes, salt, and pepper. Stir well using a spatula or wooden spoon to break up the cream cheese.8 ounces cream cheese, ½ teaspoon red pepper flakes, Salt and pepper to taste
- Add in ½ cup of the reserved pasta water and whisk or stir until smooth. If needed, add an additional ¼ cup of reserved pasta water. Let simmer for 2-3 minutes.
- Stir in parmesan and lemon juice.½ cup grated parmesan cheese, 1 tablespoon freshly squeezed lemon juice
- Add in cooked pasta and parsley and stir well to coat.2 tablespoons parsley
- Serve hot with additional parsley and parmesan.
Notes
- Pasta: I like to use a pasta with a bit of shape to it so that the pasta can grab onto the sauce. Gemelli, cavatappi, fusilli, and penne are all good choices.
- Butter: I use salted butter. However, you can use unsalted butter and then season with salt to taste.
- Cream cheese: I don’t recommend using fat-free cream cheese because it doesn’t melt well.
- Red pepper flakes: Feel free to adjust the amount of red pepper flakes according to your tastes.
- Nutrition values are estimates.
Nutrition
Did You Make This Recipe?
Share it with me on Instagram @i_heart_eating and follow on Youtube @katedean and Pinterest @katedean for more!
Reader Interactions
Love this recipe?
Share your thoughts below and let’s chat! Make sure to connect with me on your favorite social platform below and show me what you made!
Comments & Reviews
Lisa says
Second time I am making this. Simple and tasty. Thanks!
Kate Dean says
Thank you!