Cream Cheese Pasta Sauce (Better Than Alfredo in 15 Minutes)
This ultra-creamy cream cheese pasta sauce comes together in just 15 minutes using pantry staples like cream cheese, garlic, butter, and broth. The 50/50 blend of pasta water and broth creates a silky, tangy, restaurant-quality white sauce, without heavy cream or flour.
Ingredients
Main
- 8 ounces pasta of your choice
- 4 ounces full-fat block cream cheese, cut into cubes
- 1 tablespoon butter
- 2 cloves fresh garlic, minced
- 1/2 cup chicken broth
- 1/2 cup hot starchy pasta water
- 1/4 cup freshly grated Parmesan
- Salt and pepper to taste
- Red pepper flakes optional
- Fresh parsley optional
Instructions
- Boil the pasta until al dente. Reserve one cup of the starchy pasta water before draining.
- Warm the butter in a pan over medium heat. Add the garlic and sauté for 30 seconds.
- Reduce heat to low. Add the cream cheese cubes and stir until softened and melting.
- Whisk in the chicken broth. Slowly add some of the hot pasta water while whisking until the sauce becomes glossy and smooth.
- Add the cooked pasta to the pan, turn off the heat, and stir in the Parmesan. Season with salt and pepper.
- Top with parsley or red pepper flakes if desired.
Notes
- For extra smoothness, keep the heat low once the cheese is added. Freshly grated Parmesan melts more cleanly than pre-shredded cheese. Avoid boiling the sauce to prevent separation. For a pork-free protein option, use grilled chicken or shrimp instead of bacon.
- Values vary by pasta type and portion size. A typical serving includes carbs from the pasta plus fat and protein from the cream cheese, butter, and Parmesan.