Creamy Spaghetti (1-pot recipe)
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Dreaming of a bowl of creamy spaghetti ready in 15 minutes? This super-easy one-pot pasta recipe is for you. It is an economical, versatile, delicious meal perfect for busy weeknights.
Published Sept 2023/updated Feb 2026
Spaghetti night, anyone? It’s nearly the weekend (but not yet!), and I thought I would share again this creamy spaghetti recipe, which is totally a no-brainer and perfect to get a family meal on the table in no time.
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The creamy sauce is like a silky blanket covering the noodles, perfect with grated Parmesan on top, and great for satisfying your carb cravings and customizing it with your favorite add-ins.
One of the best parts about this pasta recipe is that it’s made with just a handful of ingredients, and everything starts and ends in the same pot. And no need to drain the pasta!
Easy. Quick. Only ONE POT to wash!
I LOVE it because it’s very similar to my creamy penne pasta, one-pot mac and cheese, and popular cream-cheese pasta, but it’s much easier and faster to make!
Long story short, you’ll cook your spaghetti in a broth infused with garlic and herbs. The liquid-to-pasta ratio is just right so that you’re left with just a small amount of pasta water by the time the spaghetti is cooked.
Next step? Mix in the cream cheese and parmesan and toss to combine. The super starchy pasta water left at the bottom of the pot is enough to emulsify the cheese and create a thick, creamy spaghetti sauce. And you’re good to go!
You could also add anything else you love here. Roasted veggies? Chopped up chicken? Pan-fried salmon. Anything!
Simple but decadent, your bowl of comforting pasta is on the table in minutes. What’s not to love?
Creamy spaghetti for the win tonight!
List of the ingredients
- Spaghetti
- Cream cheese
- Parmesan cheese
- Extra virgin olive oil
- Italian herb seasoning
- Garlic
- Salt & pepper
- Chili flakes
How to make a creamy spaghetti recipe
(Note: this is a quick description with step-by-step photos; the full recipe is at the bottom of the page)
- Start by cooking garlic, herbs, and red pepper flakes in olive oil until fragrant.
- Pour in the broth and bring to the boil.
- Add the spaghetti and wait 30 seconds until it starts to soften; then, using a wooden spoon, push it down into the liquid.
- Reduce the heat to medium and cook, stirring frequently, until al dente. This means when you try the spaghetti noodles, they should have a bit of a bite.
- Turn the heat off, stir in cream cheese and parmesan, and toss until well combined.
- Season to taste and serve immediately with freshly grated Parmesan cheese and a drizzle of extra-virgin olive oil. A side of warm focaccia, pesto garlic bread, or black pepper focaccia is always a good idea if you want to go all out! : )
Recipe notes
Creamy Spaghetti ingredients
Spaghetti: Regular spaghetti is great for this recipe, but I always recommend choosing premium-quality pasta, preferably trafilata al bronzo (bronze-cut), with a better taste and a rougher texture that helps the sauce cling to each noodle. My favorite brands are Garofalo and Rummo.
Olive oil, garlic, herbs, and chili flakes: the recipe starts with a flavor base of fragrant garlic cooked in olive oil with Italian seasoning and chili flakes. It’s an easy step that adds extra flavor to the broth.
Vegetable broth: Spaghetti can be cooked in low-sodium vegetable broth or salted water. Adjust the quantity of salt accordingly.
Cream cheese: Either a cream cheese block or tub can be used for this recipe. I used Philadelphia, but any nice full-fat cream cheese would do. And if you have any cream cheese leftovers, check out this collection of yummy cream cheese recipes.
Parmesan cheese: aged Parmesan with its nutty flavor is best, especially when freshly grated so it melts well into the sauce. The grated stuff is no comparison.
Optional for serving: extra salt & pepper, if desired, plus a pinch of red pepper flakes, grated parmesan, a drizzle of extra-virgin olive oil, and fresh parsley.
Add-ins are welcome!
The options are endless for customizing this simple bowl of pasta with a variety of veggies, protein of your choice, and extra flavors!
- Sautéed or roasted vegetables. Roasted cherry tomatoes, grilled or roasted zucchini, broccoli, spinach, mushrooms, and more.
- Add a protein. If you’re not a vegetarian, add chicken, shrimp, pan-fried or smoked salmon, ground beef, or Italian sausage (add-ins must be cooked/grilled beforehand, of course!).
Serving suggestions
- What about a light side like my carrot salad, cucumber salad, or lettuce salad?
- If you wish to add plant-based protein to the meal, a chickpea salad, cannellini bean salad, or a white bean salad would make a balanced meatless meal.
Storage tips
These creamy spaghetti leftovers keep well, covered, in the fridge for about 3 days, but they’re not as velvety and creamy. To reheat, place in a microwave-safe dish and heat for 30 seconds. You can also reheat it on the stovetop with a splash of milk or water.
More pasta recipes you’ll love!
Looking for more ideas? You’ll be spoilt for choice with these roundups:
- 15+ One-pot pasta recipes
- 15 Dreamy creamy pasta recipes
- 13 Super quick pastas
- 35+ Vegan pasta recipes
- 13 Italian pasta recipes
- 12 Penne pasta recipes
- 30+ Meatless pasta ideas
Lastly, I hope you’ll love this creamy spaghetti as much as we do. And if you have any questions, let me know! Leave a comment, send me a message, or rate it. I would love to hear from you!
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One-pot Creamy Spaghetti
Ingredients
- 1 tablespoon extra virgin olive oil, plus more to serve
- 3 garlic cloves, minced
- ¼ teaspoon chili flakes or cayenne pepper
- ¼ teaspoon Italian herb seasoning
- 3 cups (720 ml) low sodium vegetable broth or water
- ¾ teaspoon fine salt*
- ¼ teaspoon black pepper, plus more to serve
- 8 oz (220 grams) spaghetti
- ¾ cup (170 grams) cream cheese
- ¼ cup (approx 30 grams) parmesan cheese, plus more to serve
Instructions
- Warm the olive oil in a large pot over medium heat. Add the minced garlic, herbs, and chili flakes and cook until fragrant and smells good, about 45 seconds.
- Pour in the broth, salt, and pepper, bring to a boil, and then reduce heat to a low simmer (about medium-low).
- Add pasta and leave for 30 seconds until it starts to soften. Then, using a wooden spoon, start to push it down under the liquid. Stir until it wilts and fit in the pot, cook for about 8-9 minutes or until al dente, stirring frequently. Toward the end of the cooking time, ensure there's still some liquid at the bottom of the pot. If needed, you might want to add a touch of water (remember you need some liquid to emulsify the cheese at the end).
- When the pasta is done, turn the heat off, stir in the cream cheese and the grated parmesan, and toss until well combined, creamy, and juicy. Taste and make sure you're happy with the seasoning (now it's when you want to stir in your add-ins).
- Divide the pasta between plates and top with some grated parmesan cheese and a drizzle of extra virgin olive oil or chili flakes, if desired. Enjoy.
