Cream Cheese Pasta Sauce

5 from 38 votes

Cream Cheese Pasta Sauce

My cream cheese pasta made with just a few simple ingredients is cheesy and creamy with a hint of garlic. Your whole family is going to love this rich delicious pasta recipe, and the best part is it can be on your dinner table in 15 minutes.

Prep Time5

Cook Time11

Total Time16

Course: Entree, pasta course

Cuisine: Italian, Italian - American

Servings:

Calories: 835kcal

Author: Chef Dennis Littley

Ingredients

½ lb pasta I used cavatappi, but spaghetti, liguinne, fettuccine, penne, or your favorite pasta shape will work.
¾ cup full fat cream cheese Philadelphia or your favorite brand
¼ cup Romano cheese or parmesan cheese - plus more for serving
1 tablespoon olive oil
1 tablespoon garlic finely minced
1 tablespoon shallots finely minced - optional
1 cup starchy pasta water reserved from cooking pasta
½ table salt to taste
¼ black pepper to taste
1 tablespoon Italian parsley plus more to garnish the dish

Instructions

Add the pasta to a large pot of boiling salted water, and cook according to package directions for al dente.
Drain the pasta and reserve one cup of the pasta water before draining.
Add the olive oil, garlic, and shallots to a large skillet and cook over medium heat for 2-3 minutes.
Don't let the garlic or shallots burn.
Add the cream cheese and ½ cup of starchy pasta water to the pan.
Mix to blend the cream cheese, water, and oil mixture to create a creamy emulsion.
Add the grated pecorino romano cheese and chopped parsley to the pan and mix until the sauce is creamy.
Add the cooked pasta to the skillet. Stir well to evenly coat the pasta in the sauce. Add more of the reserved pasta water as needed so the sauce has a smooth and creamy consistency.
For an even creamier sauce add heavy cream or whole milk instead of the pasta water.
Top with grated romano cheese, black pepper, and chopped parsley.
Serve with a tossed salad or caesar salad and garlic bread.

Nutrition