Cream Cheese Pasta

cream cheese pasta FI

You can make this cream cheese pasta with only one pan and 7 ingredients! This creamy and indulgent pasta recipe can also be made in about 25 minutes or less.


Units Scale
  • 8 ounces (226 g) cream cheese (1 block)
  • 12 ounces (340 g) dried linguine (see note 1)
  • 1 cup (237 ml) milk (either skim, 2%, or whole)
  • 4 cups (946 ml) water
  • 1 1/2 teaspoons (5 g) kosher salt (see note 2)
  • 1 1/2 ounces (43 g) Parmesan cheese, grated (about 1/2 cup)
  • 1/2 teaspoon black pepper, or to taste
  • 1 pinch nutmeg (optional but recommended!)


  1. Cut the block of cream cheese into small cubes, set aside.
  2. Place a wide sauté pan (see note 3) or large pot on the stove. Add the linguine to the pot, along with the milk, kosher salt, and water. If the pasta is too long to fit flat on the bottom of the pan, you can break the pasta in half.
  3. Turn the heat on high and bring the liquid to a boil. Let the pasta boil for 10 - 12 minutes, stirring frequently, until the pasta is tender and most of the liquid has evaporated. Pay special attention to stir the pasta well toward the end of the cook time to prevent the pasta from sticking to the pan. If the pan is getting too dry but the pasta hasn't finished cooking yet, add in a small amount of additional water or milk. (While the pasta is cooking, you can grate the Parmesan cheese if not using pre-shredded Parmesan.)
  4. When the pasta is finished cooking, turn the heat off the stove. Add in the cubes of cream cheese, grated Parmesan, black pepper, and pinch of nutmeg. Stir the ingredients together until the cheeses have melted into the sauce. Taste the pasta and if needed, sprinkle in more Parmesan cheese, salt, black pepper, and/or nutmeg to taste.
  5. Serve the pasta immediately, or, if desired, let the pasta sit for 2 - 3 minutes to thicken the sauce further.


For best results, use bronze-cut pasta. Bronze-cut pasta has a rougher, more porous surface. This will help the sauce cling better to the pasta and it results in a much more satisfying creamy texture in each bite! 

I used Diamond Crystal Kosher salt for this recipe, which is lighter and flakier than Morton Kosher salt. To substitute Morton Kosher salt or regular table salt, use only 1 teaspoon in the cooking water. Or, go by the weight measurement (5 g).

A sauté pan has a wide, flat bottom and straight sides that are about 3 - 5 inches tall. This type of pan works well for one-pan pastas because the lower sides help the water to evaporate more quickly and make it a little bit easier to stir the pasta well during cooking. But, if you don't have one, a large pasta pot works well also.

The nutrition information below is an estimate provided by an online nutrition calculator; the nutrition counts of your dish will vary based on the brand and exact amounts of ingredients used. This nutrition estimate should not be considered a substitute for professional medical, health, or nutritional advice. See our full disclosure policy.


Keywords: cream cheese pasta, one pan pasta