10 Minute Cream Cheese Pasta Recipe

10 Minute Cream Cheese Pasta Recipe | Quick & Delicious Dinner

I just whipped up this 10 minute cream cheese pasta recipe, and let me tell you—it turned out better than I expected. I was short on time and ingredients, but the result was rich, satisfying, and ridiculously simple. This dish became my go-to when I wanted comfort food without the fuss.

It uses basic pantry staples, costs barely anything per serving, and comes together in a flash. If you’re craving something warm, cheesy and effortless, you can also enjoy a Greek sheet pan chicken recipe for another simple and flavorful meal.

Ingredients

Here are the ingredients I used, each with a quick note on why they matter or how to pick the best version:

• ½ lb (≈ 225 g) pasta (spaghetti, penne or fusilli) — Use a good quality durum wheat pasta; it holds up well and gives you that al dente bite. 
• ¾ cup (≈ 160 g) cream cheese — A tub-style cream cheese melts smoothly and gives that indulgent creaminess. 
• ¼ cup (≈ 30 g) freshly grated Parmesan cheese, plus extra to serve — Freshly grated makes a real difference in flavor and texture (avoid the pre-grated “sandy” kind). 
• 1 Tbsp olive oil, plus more to drizzle on serving — Good olive oil adds flavor and smooth texture to the sauce. 
• 1-2 garlic cloves, minced or pressed — Garlic infuses the oil and lifts the whole dish. 
• ½ cup (≈ 120 ml) reserved pasta cooking water, plus more if needed — The starchy water helps create a silky sauce that clings to pasta. 
• Salt and freshly ground black pepper, to taste — For seasoning; note that the pasta water already contains salt.
• ¼-½ tsp chili flakes (optional, or according to taste) — For a gentle kick if you like a little heat.

Note: Several servings. The recipe makes about 2 large servings or 3 smaller ones. 

Variations

Want to switch things up or tailor this dish to different dietary needs? Here are some ideas:

• Dairy-free version: Swap the cream cheese for a non-dairy spreadable cheese or a cashew cream; use a vegan Parmesan alternative.
• Lower-sugar / lighter version: Use whole-grain pasta for extra fiber, and reduce the cream-cheese amount slightly while boosting flavor with garlic, herbs or chili flakes.
• Flavor enhancing add-ins: Try stirring in roasted mushrooms, zucchini slices, peas, or wilted spinach for veggies. You can also add grilled chicken, smoked salmon, bacon or prawns for extra protein.  You can also enjoy a comforting Minestrone soup recipe alongside this pasta for a hearty meal.
• Herb-fresh twist: Add torn basil, arugula, or cherry tomatoes just before serving for a fresh contrast.

Cooking Time

Here’s the time breakdown for the recipe:

• Prep Time: ~2 minutes (mincing garlic, grating Parmesan, measuring)
• Cooking Time: ~10 minutes (pasta + sauce)
• Total Time: ~12 minutes

Equipment You Need

Here’s what I used, and why:

• A large pot — To boil the pasta properly.
• A large skillet or frying pan — For sautéing garlic and making the cream cheese sauce.
• A slotted spoon or pasta tongs — To transfer the pasta from pot to skillet.
• A grater — To freshly grate the Parmesan cheese.
• Measuring cups/spoons — To get accurate amounts of cream cheese, pasta water, etc.

How to Make 10-Minute Cream Cheese Pasta Recipe?

Cook the Pasta

I start by bringing a large pot of salted water to the boil, then cooking the pasta (spaghetti or penne or fusilli) until al dente according to package instructions. Right before draining, I reserve about ½ cup of the starchy cooking water. 

Make the Sauce

Meanwhile, I heat 1 Tbsp of olive oil in a large skillet over low heat. I gently fry 1–2 cloves of minced garlic (and optionally chili flakes) for 2–3 minutes until fragrant—not letting it burn. Then I stir in the cream cheese and about ½ cup of the reserved pasta water, creating a creamy emulsion. I add the grated Parmesan and combine until smooth.

Combine and Serve

I drain the pasta and add it into the skillet with the sauce. I toss well so every strand or piece is coated, adding a splash more pasta water if needed to reach a silky, smooth consistency. Finally, I serve immediately with a drizzle of good olive oil, extra Parmesan and freshly ground black pepper (or chili flakes if you like heat).

Additional Tips for Making This Recipe Better

From my own experience making this dish, here are some useful pointers:

• I always reserve more pasta water than I think I’ll need—if the sauce seems a little thick, a splash of that water smooths it right out.
• I use freshly grated Parmesan rather than the pre-grated stuff. It melts better and gives a richer flavor.
• I keep the garlic on low heat so it infuses the oil gently—burnt garlic turns bitter.
• When I’m short on time, I use one pan for sauce and the same pot for draining pasta—less cleanup!
• For fresher flavor, I finish with a drizzle of extra-virgin olive oil and maybe a pinch of chili flakes or fresh herbs.

How to Serve 10-Minute Cream Cheese Pasta Recipe?

Serving this pasta is all about keeping it cozy yet polished. I dish it into warm bowls so the sauce stays creamy. Then I add a little extra Parmesan on top, some freshly ground black pepper, and a light drizzle of olive oil. For color contrast and freshness, I sometimes scatter torn basil leaves or cherry tomato halves over the top.

It pairs wonderfully with a crisp green salad or a simple tomato-cucumber side. You want the bowl to look inviting: creamy sauce, visible Parmesan flecks, and maybe a splash of green or red from garnish.

Nutritional Information

Here are the approximate nutritional facts per serving (based on the quantities listed):

• Calories: ~ 500 kcal (approximate)
• Protein: ~ 16 g (thanks mainly to the pasta and Parmesan)
• Carbohydrates: ~ 55 g (from the pasta)
• Fat: ~ 22 g (from the cream cheese, Parmesan and olive oil)

Make Ahead and Storage

Storage in the fridge

If you have leftovers, keep them in an airtight container in the fridge for up to 2 days. When I reheat, I add a little splash of water or milk and warm gently so the sauce loosens up. 

Freezing

Technically you can freeze the pasta, but I find cream cheese sauces don’t always thaw perfectly—texture may take a hit (the sauce can separate). If you do freeze, thaw overnight in the fridge and then reheat slowly.

Reheating

When reheating, I prefer to toss the pasta back into a skillet over low heat, add a splash of pasta water (or milk/cream) and stir until warmed through. I avoid microwaving for too long, because the sauce can get grainy. For best results, I choose penne or fusilli over spaghetti for reheats—shorter pasta holds up better.

Why You’ll Love This Recipe

Here are several reasons this dish stands out:

• It’s super fast and easy to make—just ten minutes from start to finish.
• It uses simple, budget-friendly ingredients that you likely already have.
• It’s versatile—you can add vegetables, proteins or tweak spice levels as you like.
• The flavor is rich and satisfying, but still comforting and homey.
• It’s perfect for midweek meals, especially when you’re short on time, budget or energy.

Ben Carraoli

10 Minute Cream Cheese Pasta Recipe

I just whipped up this creamy pasta in about ten minutes, and let me tell you—it turned out better than I expected. I was short on time and ingredients, but the result was rich, satisfying, and ridiculously simple. This dish became my go-to when I wanted comfort food without the fuss. It uses basic pantry staples, costs barely anything per serving, and comes together in a flash.

Print Recipe Pin Recipe

Prep Time 2 minutes mins

Cook Time 10 minutes mins

Ingredients Method Notes

Ingredients

  

• ½ lb ≈ 225 g pasta (spaghetti, penne or fusilli) — Use a good quality durum wheat pasta; it holds up well and gives you that al dente bite.
• ¾ cup ≈ 160 g cream cheese — A tub-style cream cheese melts smoothly and gives that indulgent creaminess.
• ¼ cup ≈ 30 g freshly grated Parmesan cheese, plus extra to serve — Freshly grated makes a real difference in flavor and texture (avoid the pre-grated “sandy” kind).
• 1 Tbsp olive oil plus more to drizzle on serving — Good olive oil adds flavor and smooth texture to the sauce.
• 1-2 garlic cloves minced or pressed — Garlic infuses the oil and lifts the whole dish.
• ½ cup ≈ 120 ml reserved pasta cooking water, plus more if needed — The starchy water helps create a silky sauce that clings to pasta.
• Salt and freshly ground black pepper to taste — For seasoning; note that the pasta water already contains salt.
• ¼-½ tsp chili flakes optional, or according to taste — For a gentle kick if you like a little heat.

Method

 

1. I start by bringing a large pot of salted water to the boil, then cooking the pasta (spaghetti or penne or fusilli) until al dente according to package instructions. Right before draining, I reserve about ½ cup of the starchy cooking water.
2. Meanwhile, I heat 1 Tbsp of olive oil in a large skillet over low heat. I gently fry 1–2 cloves of minced garlic (and optionally chili flakes) for 2–3 minutes until fragrant—not letting it burn. Then I stir in the cream cheese and about ½ cup of the reserved pasta water, creating a creamy emulsion. I add the grated Parmesan and combine until smooth.
3. I drain the pasta and add it into the skillet with the sauce. I toss well so every strand or piece is coated, adding a splash more pasta water if needed to reach a silky, smooth consistency. Finally, I serve immediately with a drizzle of good olive oil, extra Parmesan and freshly ground black pepper (or chili flakes if you like heat).

Notes

• I always reserve more pasta water than I think I’ll need—if the sauce seems a little thick, a splash of that water smooths it right out.
• I use freshly grated Parmesan rather than the pre-grated stuff. It melts better and gives a richer flavor.
• I keep the garlic on low heat so it infuses the oil gently—burnt garlic turns bitter.
• When I’m short on time, I use one pan for sauce and the same pot for draining pasta—less cleanup!
• For fresher flavor, I finish with a drizzle of extra-virgin olive oil and maybe a pinch of chili flakes or fresh herbs.