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Prep time: 5 mins | Cook time: 20 mins | Total time: 25 mins | Servings: 4

With simple ingredients, you’ll be able to whip up this delicious, creamy, and cheesy Parmesan Garlic Linguine! This pasta dish has been my favourite since I can remember. I love how easy and quick this is to make. It is one of my top simple dinner ideas. Known as cream cheese spaghetti, but for this recipe I used linguine.

Creating a sauce is challenging, but for this recipe, it is not! All I did is dump everything in the pan along with the cooked pasta, and I have the most delicious Parmesan Garlic Linguine.


2 tbsp olive oil

1 lb linguine

4-5 cloves of garlic, minced or pressed

8 oz. cream cheese, softened and cut into smaller cubes

1/2 c. Parmesan cheese, plus more for topping

2-3 tbsp heavy cream

Coarse or Flaky Salt

Freshly Ground Pepper

1 c. pasta water

How to make Parmesan Garlic Linguine


Step 1: Following the package directions, cook the pasta until al dente. Drain when done and place the drained pasta back into the pan on the stovetop over medium heat.

Step 2: Drizzle with oil and add garlic. Cook for about 3 to 4 minutes or until the garlic begins to brown and be aromatic.

Step 3: To the pan, add the cream cheese, stirring constantly for about 3 to 4 minutes as it heats until the cream cheese has melted. Then, stir in the Parmesan cheese along with the heavy cream and pasta water. Toss to coat the pasta.

Step 4: Serve the Parmesan Garlic Linguine immediately garnished with grated Parmesan cheese, flaky or coarse sea salt, and freshly ground pepper. Enjoy!


Swap the cream cheese with milk if desired. Or skip them altogether.

Make sure to save some pasta water before draining the pasta. In case you miss it out, you can use the hottest water from the tap and mix it with 1 tsp flour.

Nutrition Facts:

Calories: 756kcal | Carbohydrates: 89g | Protein: 23g | Fat: 34g | Saturated Fat: 16g | Cholesterol: 81mg | Sodium: 393mg | Potassium: 355mg | Fiber: 4g | Sugar: 5g | Vitamin A: 969IU | Vitamin C: 1mg | Calcium: 238mg | Iron: 2mg


PIN THIS RECIPE to any of your relevant boards if you want to make it later...