Creamy Chili Garlic Pasta

Name: Creamy Chili Garlic Pasta with Smoked Paprika
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb spaghetti; 2 tbsp olive oil; 1 large shallot, finely chopped; 4 cloves garlic, minced; 1 tbsp chili oil; 4 oz cream cheese; 1 tsp smoked paprika; 1/2 cup reserved pasta water; 1/4 cup fresh parsley, chopped; 1/4 cup Parmesan cheese, freshly grated

Creamy Chili Garlic Pasta is a chef-inspired sauce built on cream cheese, shallots, and garlic, finished with chili oil and smoked paprika for a savory-spicy finish that comes together as fast as the pasta cooks.

🌍American 🏷️Pasta 🏷️Spaghetti 🏷️Creamy pasta 🏷️Spicy pasta Cream cheese sauce

🏷️

🏷️Chili oil

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TikTok

Total

20 min

Servings

4

Difficulty

Easy

Est. Cost

$20–$33

Recipe Source

View original recipe

From TikTok

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Ingredients

1 lb spaghetti
2 tbsp olive oil
1 large shallot, finely chopped
4 cloves garlic, minced
1 tbsp chili oil
4 oz cream cheese
1 tsp smoked paprika
1/2 cup reserved pasta water
1/4 cup fresh parsley, choppedoptional
1/4 cup Parmesan cheese, freshly gratedoptional

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Instructions

1
Cook spaghetti in a large pot of boiling, salted water according to package directions until al dente. Reserve about 1 cup of the pasta water before draining.
2
While the pasta cooks, heat olive oil in a large skillet over medium heat.
3
Add the chopped shallots, chili oil, and minced garlic to the skillet. Sauté until the shallots are softened and the garlic is fragrant, about 2-3 minutes.
4
Add the cream cheese to the skillet and stir, breaking it up until it begins to melt into the shallot and garlic mixture.
5
Stir in the smoked paprika, then pour in about 1/2 cup of the reserved pasta water. Stir continuously until the cream cheese has fully melted and a smooth, creamy sauce forms.
6
Add the drained, cooked spaghetti to the skillet with the sauce.
7
Toss the spaghetti thoroughly to coat it evenly in the sauce. If the sauce is too thick, add a splash more pasta water.
8
Stir in the chopped fresh parsley and top with freshly grated Parmesan cheese.
9
Give it a final toss and serve immediately.

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Tips & Notes

Pro tips

Reserve pasta water before draining; its starch emulsifies the cream cheese and creates a silky sauce without splitting.
Toast the minced garlic in olive oil for 30–45 seconds until fragrant but not browned to avoid bitterness—this is your flavor foundation.
Grate Parmesan fresh and add it off-heat after cream cheese melts to prevent graininess and preserve its delicate flavor.
Use smoked paprika, not regular paprika, for the deeper, slightly smoky character that defines this sauce's savory profile.

Substitutions

Cream cheese → mascarpone or crème fraîche (slightly thinner; use less pasta water)
Smoked paprika → hot paprika or Aleppo pepper (adds mild heat; start with ½ tsp)
Chili oil → red pepper flakes stirred into olive oil (less flavor depth but same heat)
Parmesan → Pecorino Romano (more peppery and salty; reduce amount by ¼)

Storage & make-ahead

Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently over low heat with a splash of water or pasta water to restore sauce consistency.

Common Questions

Can I make this sauce ahead of time?

Yes. Prepare the shallot and garlic base up to 2 days ahead; reheat gently with cream cheese and pasta water just before serving to avoid breaking the sauce.

What type of chili oil works best?

Use a quality infused chili oil (store-bought or homemade) with visible chili flakes or seeds. Avoid pure capsule oils; you want flavor and texture, not just heat.

Can I use a different pasta shape?

Yes. Any long or short pasta works; adjust sauce consistency with reserved pasta water if using shapes that absorb differently (e.g., rigatoni, linguine, fettuccine).

How do I prevent the cream cheese from breaking or curdling?

Keep heat at medium, add cream cheese off-heat or over low heat, and stir constantly until fully melted. Use reserved pasta water gradually to loosen the sauce smoothly.

Is this recipe vegetarian?

Yes. All ingredients are plant-based (dairy and oil only). For vegan, substitute cream cheese with cashew cream or dairy-free cream cheese, and use vegetable stock if needed.