Philly® Pasta


  1. Saute shallots, garlic and red pepper flakes and season with salt and pepper.
  2. Deglaze with white wine (optional).
  3. Add broth and pasta to dutch oven and bring to boil. Reduce and simmer until al dente.
  4. Add cream cheese, 1-2 spoonfuls at a time, until melted. Add milk and cheese.
  5. Finish with fresh parsley, cracked black pepper, and a few grates of fresh nutmeg.


  • 3 tbsp unsalted butter
  • 1 large shallot(s), small dice
  • 4 garlic, clove(s), fresh, sliced
  • 3 cups chicken stock
  • Kosher salt and pepper, to taste
  • red pepper, crushed , to taste
  • Dry white wine, optional
  • 12 oz pasta, long
  • 8 oz Kraft® Philadelphia Original Cream Cheese
  • 1/2 cup milk, whole
  • cheese grated, Parmesan , to taste
  • parsley, Italian, for garnish
  • nutmeg, freshly grated, for garnish