Save There's something almost magical about the moment cream cheese hits a hot pan of garlic oil—it transforms instantly into this silky, dreamy sauce that clings to every strand of pasta like it was always meant to be there. I discovered this dish on a random Tuesday night when I was tired of the same old marinara and decided to improvise with what I had: a block of cream cheese, some garlic, and broccoli from the crisper drawer. What emerged was so comforting and restaurant-quality that I've been making it ever since, tweaking and perfecting it until it became one of my go-to dinners.
I remember cooking this for my friend Sophie on a cold evening when she mentioned she was tired of takeout, and her face lit up when she twirled that first forkful of pasta. The way the sauce coated everything so evenly, the gentle heat from the garlic without any burnt bitterness, the way the broccoli had just enough bite to it—she asked for the recipe before she'd even finished eating, which is always a good sign.
Ingredients
- Pasta: 350 g penne or fettuccine—penne cups the sauce beautifully, but fettuccine is silkier if you prefer those long strands.
- Broccoli florets: 300 g, cut into smaller pieces so they cook evenly and don't overshadow the other flavors.
- Olive oil: 2 tbsp, a good quality one makes a noticeable difference in how the garlic blooms.
- Garlic cloves: 4 large ones, minced—this is your base flavor, so don't skip or use jarred.
- Cream cheese: 225 g, softened to room temperature so it melts without lumps, the foundation of everything silky here.
- Milk: 120 ml, keeps the sauce pourable rather than stodgy.
- Grated Parmesan: 60 g, adds a salty, umami depth that cream cheese alone can't deliver.
- Black pepper: ¼ tsp freshly ground, because pre-ground loses its punch.
- Salt: ½ tsp plus more for the pasta water—the pasta water should taste like the sea, and this small amount seasons the sauce.
- Red pepper flakes: ⅛ tsp optional, a whisper of heat if you want it.
- Fresh parsley: 2 tbsp chopped, a bright finish that cuts through the richness.
- Extra Parmesan: for serving, because more cheese is never wrong.
Instructions
- Boil the water and pasta:
- Fill a large pot with water, salt it generously until it tastes like the sea, and bring it to a rolling boil. Add your pasta and cook according to package instructions, but here's the timing trick: about 3 minutes before the pasta would normally finish, add your broccoli florets to the same water. This way everything finishes tender at exactly the same moment.
- Make the garlic base:
- While the pasta cooks, warm olive oil in a large skillet over medium heat. Add your minced garlic and let it sizzle gently for 1 to 2 minutes until the aroma fills your kitchen—you want it fragrant and golden, never browned or it turns bitter.
- Create the cream sauce:
- Lower the heat to medium-low and add softened cream cheese, stirring constantly as it melts into the garlic oil. This happens quickly and creates a luxurious base that will soon coat everything.
- Build the silky finish:
- Gradually pour in the milk while whisking, watching the sauce transform into something creamy and pourable. Stir in the Parmesan, black pepper, salt, and red pepper flakes if you're using them, tasting as you go.
- Adjust the consistency:
- If your sauce feels too thick, add reserved pasta cooking water a splash at a time until it coats a spoon richly but flows easily. This starchy water is magic for helping sauce cling to pasta.
- Bring it all together:
- Drain your pasta and broccoli, then add them directly to the skillet. Toss gently and repeatedly until every piece is coated in that silky sauce, then serve immediately with parsley and extra Parmesan scattered over the top.
Save There's a quiet moment right after you toss everything together in that skillet when the whole kitchen smells like garlic and cream and warmth, and you know whatever you're about to serve is going to disappear from the plates quickly. This dish has a way of turning an ordinary evening into something that feels a bit more special.
Why This Sauce Works
Cream cheese is not a typical pasta sauce ingredient, but it's become my favorite secret because it's already emulsified with stabilizers, which means it creates a sauce that doesn't break or separate the way a heavy cream sauce might. The garlic infuses the oil first, which then carries all that flavor into the cream cheese, creating depth that feels complex without requiring a long simmer. Parmesan adds salt and nutty umami that prevents the sauce from tasting one-dimensional, while the pasta water brings everything into harmony by adjusting the consistency naturally.
Timing and Temperature Matter
I've learned that rushing this dish doesn't work—you need to keep the heat low enough that the cream cheese melts smoothly and the milk incorporates gently without any risk of the sauce breaking or curdling. This isn't a dish where you need all the burners roaring; gentle and patient wins every time. If you're adding the pasta to the sauce and it feels too thick, add that pasta water gradually rather than dumping a whole cup in at once, because you can always add more but you can't take it back.
Ways to Make It Your Own
This recipe is a beautiful blank canvas for whatever proteins or vegetables you have on hand, and I've made it a dozen different ways depending on what's in my kitchen or what I'm craving. Cooked shrimp tucked in at the end adds elegance, while rotisserie chicken shredded and stirred through makes it heartier and more filling. Spinach wilts beautifully into the sauce, mushrooms add earthiness, and sun-dried tomatoes bring a sweet-tart note that plays nicely against the richness.
- Try adding cooked chicken, shrimp, or diced pancetta for extra protein without changing the character of the dish.
- Swap the broccoli for asparagus, spinach, or mushrooms depending on what looks good at the market or what you have in the fridge.
- A squeeze of fresh lemon juice right at the end brightens everything and prevents it from feeling too heavy.
Save This dish became my answer to those nights when I want something that tastes indulgent and impressive but doesn't require hours in the kitchen or a shopping list as long as my arm. It's proof that the simplest ingredients, treated with care and attention, can become something you'll keep coming back to.
Kitchen Guide
- → What pasta works best in this dish?
Penne or fettuccine works well to hold the creamy sauce and mix nicely with the broccoli.
- → How do I achieve a silky sauce consistency?
Gradually whisk milk into melted cream cheese and garlic, adding reserved pasta water as needed until smooth and creamy.
- → Can I substitute the broccoli?
Yes, asparagus or spinach can replace broccoli for a different but delicious variation.
- → How should garlic be prepared for best flavor?
Minced garlic should be sautéed in olive oil until fragrant but not browned to keep its aromatic quality.
- → What garnishes complement this pasta?
Fresh chopped parsley and extra grated Parmesan cheese add a bright, savory finish to the dish.