Description
This Cheesy Garlic Parmesan Spaghetti with Cream Cheese is a rich, creamy pasta dish packed with garlicky goodness and a luscious cheesy sauce. Perfect for weeknights or as a comforting side dish, it’s a crowd-pleaser that’s quick and easy to make.
Ingredients
Units
Scale
Serves 4
- For the spaghetti:
- 300 g (10 oz) spaghetti
- Salt, for boiling water
- For the sauce:
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1/2 cup (120 ml) heavy cream
- 4 oz (115 g) cream cheese, softened and cubed
- 3/4 cup (75 g) grated Parmesan cheese
- 1/4 teaspoon Italian seasoning
- 1/4 teaspoon crushed red pepper flakes (optional)
- Salt and black pepper, to taste
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
- Cook the spaghetti:
- Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the spaghetti and set aside.
- Prepare the sauce:
- In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
- Reduce the heat to low and stir in the heavy cream and cream cheese. Whisk until the cream cheese melts and the mixture is smooth.
- Add the Parmesan cheese:
- Stir in the Parmesan cheese, Italian seasoning, and red pepper flakes (if using). Cook for 2-3 minutes, stirring frequently, until the sauce thickens slightly.
- Combine the pasta and sauce:
- Add the cooked spaghetti to the skillet and toss to coat it evenly in the sauce. If the sauce is too thick, gradually add the reserved pasta water, a few tablespoons at a time, until the desired consistency is reached.
- Season with salt and black pepper to taste.
- Serve:
- Transfer the spaghetti to serving plates or a large bowl. Garnish with fresh parsley and extra Parmesan cheese, if desired. Serve immediately.
Notes
- Use freshly grated Parmesan for the best flavor and texture.
- Add cooked chicken, shrimp, or sautéed mushrooms for a heartier meal.
- Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove with a splash of milk or cream to loosen the sauce.