Parmesan Garlic Linguine Pasta Recipe

Parmesan Garlic Linguine Pasta Recipe

Course: Main Course, Main Dish

Cuisine: American, Italian

Keyword: 20 minute pasta dinner, cream cheese pasta sauce, cream cheese spaghetti, creamy garlic parmesan pasta, easy linguine recipe, garlic parmesan pasta sauce (no flour), linguine in cream sauce, linguine recipe, parmesan garlic linguine, parmesan garlic pasta

Prep Time: 5

Cook Time: 20

Total Time: 25

Servings:

Calories: 756kcal

Author: Jessica Formicola

Creamy Garlic Parmesan Linguine made in 20 minutes with cream cheese, garlic, and pasta water. Easy, ultra-comforting, and totally weeknight-friendly.

Print Recipe

Equipment

Ingredients

1 pound linguine
2 tablespoons olive oil
4-5 cloves garlic , minced or pressed
8 ounces cream cheese , softened and cut into smaller cubes
1/2 cup Parmesan cheese , plus more for topping
2-3 tablespoons heavy cream*
1 cup pasta water**
Coarse or Flaky Salt
Freshly Ground Pepper

Instructions

Cook the 1 pound linguine according to the package directions for al dente. Ladle out 1 cup of pasta water right before you drain. Drain and set aside.
Stir in the 2 tablespoons olive oil and minced or grated 4-5 cloves garlic to same hot pan over low heat. Cook for 3-4 minutes or until garlic starts to lightly brown and becomes fragrant, but don't let it burn!
Stir in the 8 ounces cream cheese, stirring while it heats and melts, approximately 3-4 minutes.
When melted, whisk in the freshly grated 1/2 cup Parmesan cheese, 2-3 tablespoons heavy cream* and reserved 1 cup pasta water** until emulsified blended.
Remove the sauce from the heat and toss the cooked pasta with the creamy sauce until coated.
Plate and top with freshly grated Parmesan cheese, flakey or coarse sea salt and freshly ground pepper.
If you've tried this recipe, come back and let us know how it was in the comments or ratings!

Video

Notes

*You can also use milk or omit this all together. I find the cream cheese melts easier with it.

**Pasta water helps to thin the sauce and coat the pasta evenly. Pasta water is a little starchy, so it works best to not thin too much and also have a tiny bit of flavor. It is also, presumably hot. if you forget to ladle this out, use the hottest water from that tap with 1 teaspoon of flour whisked in.

Storage: You can store any leftovers of this linguine pasta recipe in an airtight container in the refrigerator. It should last up to 3-5 days.

Freezing: This pasta is also a great recipe for freezing. You can either freeze the pasta and sauce together, or you can freeze them separately in two different containers.

Nutrition