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Cream Cheese Spaghetti Recipe: Quick, Creamy 20-Minute Dinner

This quick and easy Cream Cheese Spaghetti is a comforting family-friendly pasta dinner that’s cheesy, creamy, and simple to make.

close up shot of creamy spaghetti

This is a mom-approved, quick-fix spaghetti that’s perfect for busy weeknights. The cream cheese creates a smooth, rich sauce with minimal effort, making this an affordable and satisfying addition to your dinner rotation.

Why We Love Spaghetti With Cream Cheese

  • Fast to Make: Ready in about 15 minutes, ideal for hectic evenings.
  • Few Ingredients: Uses only a handful of pantry staples for an easy meal.
  • Flexible: Works well with added vegetables, chicken, shrimp, or bacon to suit different tastes.
  • Comforting: The creamy, cheesy sauce is warm and satisfying for the whole family.
top shot of cream cheese spaghetti in a white pot

Recipe Ingredients

  • Dry spaghetti — any pasta shape will work (fettuccine, penne, or gluten-free pasta).
  • Olive oil — can substitute with avocado or vegetable oil.
  • Fresh garlic — or use garlic powder or jarred minced garlic.
  • Cream cheese — neufchâtel is a lower-fat alternative; cut into cubes so it melts smoothly.
  • Grated Parmesan — Pecorino Romano or Asiago are good alternatives.
  • Cooking water — reserved pasta water helps the sauce emulsify and cling to the noodles.
  • Salt and pepper — to taste; garnish with parsley or red pepper flakes if desired.

How to Make Cream Cheese Spaghetti

whisking cream cheese sauce in a black skillet
white dutch oven with spaghetti and white cream sauce on top
  1. Cook the pasta: Boil the spaghetti according to package directions. Reserve about 2/3 cup of the cooking water before draining.
  2. Sauté garlic: Heat the olive oil in a large skillet over medium heat. Add minced garlic and cook 20–30 seconds until fragrant, taking care not to burn it.
  3. Make the sauce: Increase heat to medium-high. Add cubed cream cheese and 2/3 cup reserved pasta water to the skillet. Whisk until the cream cheese melts into a smooth sauce.
  4. Add Parmesan and season: Whisk in grated Parmesan. Taste and adjust with salt and black pepper. Add more pasta water if you prefer a thinner sauce.
  5. Combine with pasta: Drain the spaghetti and return it to the cooking pot. Pour the cream cheese sauce over the pasta and toss until well coated.
  6. Garnish and serve: Top with cracked black pepper, red pepper flakes, and chopped parsley if desired. Serve immediately.

Recipe Tips

  • Keep an eye on the garlic: It cooks quickly and can burn in seconds, which makes it bitter.
  • Use pasta water: The starchy water helps the sauce emulsify and cling to the noodles — add a little at a time to reach the right consistency.
  • Cube the cream cheese: Smaller pieces melt faster and help prevent lumps in the sauce.
  • Customize: Stir in cooked vegetables, shredded chicken, sautéed shrimp, or crispy bacon to make the dish heartier.
cooked spaghetti in a white dutch oven

Serving Suggestions

This creamy spaghetti pairs well with garlic bread or a simple green salad. For added protein, serve alongside grilled shrimp, meatballs, or top with crispy bacon for texture and savory flavor.

How to Store Leftovers

  • Refrigerate leftover spaghetti in an airtight container for 2–3 days.
  • When reheating, add a splash of water and gently rewarm on the stove or in the microwave to restore creaminess.
close up shot of creamy spaghetti
4.89 from 9 votes

Quick Cream Cheese Spaghetti

by Katerina | Easy Weeknight Recipes
This quick Cream Cheese Spaghetti offers a comforting, cheesy, and creamy pasta dinner that’s downright delicious!
Prep Time: 5
Cook Time: 10
Total Time: 15
Servings: 6 servings

Ingredients

  • 16 ounces dry spaghetti
  • 1 tablespoon olive oil
  • 2 to 3 cloves garlic, minced
  • 8 ounces cream cheese, room temperature, cut into cubes
  • ¼ cup grated parmesan cheese
  • ⅔ cup cooking water, plus more if needed
  • salt and fresh ground pepper, to taste
  • cracked black pepper, red pepper flakes, and/or chopped fresh parsley, for garnish, optional

Instructions

  • Cook spaghetti according to package directions. Reserve 2/3 cup of the cooking water before draining.
  • While the pasta cooks, heat olive oil in a large skillet over medium heat.
  • Add garlic and cook 20–30 seconds until fragrant; do not let it burn.
  • Turn the heat to medium-high. Add cubed cream cheese and 2/3 cup reserved pasta water to the skillet.
  • Whisk until the cream cheese melts into a smooth sauce, then whisk in the Parmesan. Taste and season with salt and pepper. Add more pasta water if needed.
  • Drain the spaghetti and return it to the pot. Pour the sauce over the pasta and toss to coat.
  • Garnish with black pepper, red pepper flakes, and/or chopped parsley. Serve immediately.

Equipment

  • Pasta pot
  • Large skillet
  • Whisk

Notes

  • Pasta water: Use reserved pasta water to improve the sauce’s flavor and help it cling to the pasta. Add more to thin the sauce if needed.
  • Cube the cream cheese: Smaller pieces melt more evenly and reduce lumps.
  • Storage: Refrigerate leftovers in a sealed container for 2–3 days.

Nutrition

Calories: 450kcal | Carbohydrates: 58g | Protein: 14g | Fat: 18g

Nutritional info is an estimate. Values may vary depending on ingredients and portions used.


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