10 Minute Cream Cheese Pasta Recipe

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.

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Prep Time 2

Cook Time 10

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

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.
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.
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.