Description
A creamy, comforting pasta dish featuring a luscious cream cheese sauce blended with garlic, butter, and Parmesan. This quick and easy recipe delivers rich flavor and silky texture perfect for a weeknight dinner or casual gathering.
Ingredients
Scale
Pasta
- 12 oz fettuccine or spaghetti
Sauce
- 4 oz cream cheese, full-fat, softened
- 2 tablespoons butter
- 3 garlic cloves, minced
- 1 cup milk or pasta water (or a mix)
- 0.75 cup freshly grated Parmesan cheese
- Salt and freshly cracked black pepper, to taste
Garnishes (optional)
- Chopped fresh parsley
- Red pepper flakes
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the fettuccine or spaghetti and cook until al dente, about 8-10 minutes. Reserve 1 cup of pasta water, then drain the pasta and set aside.
- Prepare the Garlic Butter: In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for 1-2 minutes until fragrant but not browned.
- Make the Cream Cheese Sauce: Add the softened cream cheese to the skillet and gradually whisk in the milk or reserved pasta water, stirring constantly until a smooth, creamy sauce forms.
- Add Parmesan and Season: Stir in the freshly grated Parmesan cheese and let the sauce simmer gently for a couple of minutes. Season with salt and freshly cracked black pepper to taste.
- Toss Pasta in Sauce: Add the cooked pasta to the skillet and toss thoroughly to coat each strand in the creamy sauce. Use additional reserved pasta water if the sauce is too thick, adjusting to desired consistency.
- Garnish and Serve: Remove from heat and garnish with chopped fresh parsley and red pepper flakes if desired. Serve immediately for best texture and flavor.
Notes
- You can substitute half-and-half or cream for milk for an even richer sauce.
- Reserve pasta water carefully—it helps to loosen the sauce and binds it to the noodles.
- Use fresh Parmesan cheese instead of pre-grated for best flavor and melting quality.
- Adding red pepper flakes gives a nice subtle heat but can be omitted for a milder dish.
- This sauce pairs well with any long pasta but works best with fettuccine, spaghetti, or linguine.
