Cream Cheese Spaghetti – Easy Rich and Creamy Pasta Recipe
This Cream Cheese Spaghetti is a quick, creamy pasta recipe made with smooth cream cheese, garlic, and parmesan. Perfect for weeknight dinners or indulgent comfort food meals.
Equipment
- Large pot for boiling pasta
- Colander for draining
- Skillet or sauté pan
- Wooden spoon or silicone spatula
- Grater (for Parmesan)
- Measuring Cups and Spoons
Ingredients
Pasta
- 8–12 oz spaghetti (or linguine/fettuccine)
Creamy Base
- 4 oz cream cheese, softened
- 2 tbsp butter
- 2–3 cloves garlic, minced
- Optional: 2–4 tbsp heavy cream or milk
Flavor Enhancers
- ½ cup freshly grated Parmesan
- Salt and pepper, to taste
- Optional: Italian herbs (basil, oregano)
- Optional: pinch of crushed red pepper flakes
Optional Add-Ins
- Protein: grilled chicken, shrimp, or bacon
- Vegetables: spinach, peas, sun-dried tomatoes
- Fresh herbs for garnish
Instructions
Cook the Pasta:
- Boil salted water.Cook spaghetti al dente.Reserve ½ cup pasta water before draining.
Prepare the Creamy Sauce:
- Melt butter in a skillet over medium heat.Sauté garlic until fragrant.Add softened cream cheese in chunks.Gradually whisk in reserved pasta water until smooth.Optional: add a splash of milk or cream for extra silkiness.
Combine Pasta and Sauce:
- Add drained spaghetti to the sauce.Toss until noodles are evenly coated.Stir in Parmesan, season with salt, pepper, and optional herbs.
Optional Add-Ins:
- Fold in cooked chicken, shrimp, or vegetables.Allow flavors to meld for 2–3 minutes.
Serve:
- Plate pasta and garnish with fresh basil or parsley.Serve immediately for best texture.
Notes
- Customize: Mix cheeses, proteins, or vegetables to suit your taste.
- Avoid lumps: Soften cream cheese before adding to sauce.
- Adjust creaminess: Use milk, cream, or extra cheese as needed.
- Make-ahead: Store pasta and sauce separately; reheat gently in a skillet with a splash of milk.
- Storage: Refrigerate leftovers up to 3 days; avoid freezing — sauce may separate.