
Cream cheese pasta is a rich and creamy pasta dish that's ready in just 20 minutes! This quick recipe makes a fast lunch or dinner with almost no prep.

In search of a quick and comforting meal? Look no further than creamy cheese pasta!
This tasty pasta recipe comes together in just 20 minutes, making it a weeknight dinnertime lifesaver. It's also made with simple ingredients that you probably already have on hand!
Whether served as a main dish or a decadent side dish replacing traditional mac and cheese, this creamy pasta is sure to become a new favorite for busy weeknights and beyond!
Ingredient notes and substitutions
- Pasta: I like to use a pasta with a bit of shape to it so that the pasta can grab onto the sauce. Gemelli, cavatappi, fusilli, and penne are all good choices.
- Butter: I use salted butter. However, you can use unsalted butter and then season with salt to taste.
- Cream cheese: I don't recommend using fat-free cream cheese because it doesn't melt well.
- Red pepper flakes: Feel free to adjust the amount of red pepper flakes according to your tastes.
How to make cream cheese pasta
Here you'll find step-by-step photos showing how to make this recipe. The full recipe is given below.
Step 1: Bring a large pot of salted water to a boil.
Step 2: Cook pasta according to package instructions until al dente.
Step 3: Reserve 1 cup of pasta water and set aside before draining pasta.
Step 4: Meanwhile, heat butter in a medium skillet over medium-low heat.
Step 5: Add garlic and sauté for 1 minute, stirring the entire time to prevent burning.
Step 6: Add in softened cream cheese, red pepper flakes, salt, and pepper. Stir well using a spatula or wooden spoon to break up the cream cheese.
Step 7: Add in ½ cup of the reserved pasta water and whisk or stir until smooth. If needed, add an additional ¼ cup of reserved pasta water. Let simmer for 2-3 minutes.
Step 8: Stir in parmesan and lemon juice.
Step 9: Add in cooked pasta and parsley and stir well to coat.
Step 10: Serve hot with additional parsley and parmesan.
Tips
- Leftover meat: Leftover meat, like rotisserie chicken or leftover ham, can be stirred into the pasta at the end.
- Doubling: You can double this recipe if you prefer.
Serving suggestions
Cream cheese pasta is fairly rich. I like to serve it with a fresh green salad to help balance out the meal.
This pasta can also be served as a side dish with ham, barbecue, or other meals where mac and cheese is served as a side.
Storage
Store any leftover cream cheese pasta in an airtight container in the refrigerator. It will keep for up to 4 days when properly stored in the fridge.
If you’ve tried this cream cheese pasta recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!
You can follow me on Pinterest for even more delicious food!
Cream Cheese Pasta
Equipment
- Large skillet
Ingredients
- 12 ounces uncooked pasta of choice penne, fusilli, gemelli, etc.
- ¾ cup reserved pasta cooking water
- 2 tablespoons butter
- 4 cloves garlic finely minced
- 8 ounces cream cheese softened
- ½ teaspoon red pepper flakes
- Salt and pepper to taste
- ½ cup grated parmesan cheese
- 1 tablespoon freshly squeezed lemon juice
- 2 tablespoons parsley finely chopped
Instructions
- Bring a large pot of salted water to a boil.
- Cook pasta according to package instructions until al dente.
- Reserve 1 cup of pasta water and set aside before draining pasta.
- Meanwhile, heat butter in a medium skillet over medium-low heat.
- Add garlic and sauté for 1 minute, stirring the entire time to prevent burning.
- Add in softened cream cheese, red pepper flakes, salt, and pepper. Stir well using a spatula or wooden spoon to break up the cream cheese.
- Add in ½ cup of the reserved pasta water and whisk or stir until smooth. If needed, add an additional ¼ cup of reserved pasta water. Let simmer for 2-3 minutes.
- Stir in parmesan and lemon juice.
- Add in cooked pasta and parsley and stir well to coat.
- Serve hot with additional parsley and parmesan.
Notes
- Pasta: I like to use a pasta with a bit of shape to it so that the pasta can grab onto the sauce. Gemelli, cavatappi, fusilli, and penne are all good choices.
- Butter: I use salted butter. However, you can use unsalted butter and then season with salt to taste.
- Cream cheese: I don't recommend using fat-free cream cheese because it doesn't melt well.
- Red pepper flakes: Feel free to adjust the amount of red pepper flakes according to your tastes.
- Nutrition values are estimates.
Lisa
Second time I am making this. Simple and tasty. Thanks!
Kate Dean
Thank you!