Name: Smoked Salmon Pasta with Cream Cheese
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 12 ounces pasta; 1 teaspoon kosher salt (plus additional, to taste); 1 tablespoon butter; 1/4 cup minced shallots or red onions; 2 cloves garlic (minced ); 8 ounces cream cheese (cut into cubes); 1 tablespoon lemon juice; 1/3 cup shredded Parmesan; 1/4 teaspoon black pepper; 8 ounces smoked salmon; 1/2 cup diced tomatoes; 2 tablespoons chives or green onions

This Pasta with Salmon and Cream Cheese is a creamy, flavorful dish that is ready in just 20 minutes. It's a simple dinner that feels indulgent without much effort.

Fusilli pasta noodles in a bowl coated with a white sauce, there are chunks of smoked salmon, chopped chives and a lemon wedge in the corner.

I developed this recipe during a busy season of life when I was craving something special but didn't want to spend a long time in the kitchen. I love how it transforms simple ingredients into a luxurious dish.

The cream cheese melts into a velvety sauce without using heavy cream, while the smoked salmon adds a rich, complex flavor. The addition of pasta elevates the classic salmon and cream cheese combination into a comforting and elegant meal.

It's the kind of dish that makes you slow down and savor each bite, even on the busiest days.

Key Ingredients and Substitutions

Salmon pasta ingredients in individual bowls.

Looking for the full recipe? The recipe card at the bottom of this post includes the complete list of ingredients, measurements, and instructions.

Salmon: I love to make this recipe after hot-smoking salmon, but store-bought cold-smoked salmon works just as well. If you are using cold smoked salmon, cut it into ribbons. Baked or grilled salmon would also work fine.

Pasta: Use your favorite pasta shape. I used fusilli, but rotini, fettuccine, bow tie, or any shape you prefer works well.

Cream Cheese: Full-fat cream cheese creates a luxuriously smooth sauce, but you can use Neufchatel /low-fat cream cheese for a lighter option. Cut it into cubes for easier melting.

Red Onion: These provide a mild, sweet flavor. Shallots make a great substitute. Mince them finely for even distribution in the sauce.

Garlic: Fresh garlic adds a punch of flavor. If you're in a pinch, substitute with ½ teaspoon of garlic powder.

Lemon Juice: A splash of lemon juice brightens the dish and cuts through the richness of the cream cheese. Use fresh lemon juice for the best flavor.

Parmesan: Freshly grated Parmesan adds a salty, nutty depth to the sauce and melts more smoothly than pre-shredded cheese.

Tomatoes: These are optional, but add a fresh pop of color and acidity to balance the rich sauce. Use ripe, diced fresh tomatoes or halved cherry tomatoes.

How to Make Creamy Salmon Pasta

Cook Pasta

Cook in a large pot of salted water according to the package directions.
Before draining the pasta, reserve 1 cup of water. You'll use this starchy water to make your smooth sauce.
Do not rinse the pasta.

A stainless steel pot on a grey countertop filled with boiling water and fusilli pasta with steam above the pan.

Make the Cream Cheese Sauce

This sauce comes together quickly, so ensure all of your ingredients are measured and ready to go.
Saute the shallots in melted butter in a large skillet.
When they are soft, add the minced garlic and cook for about 30 seconds, being careful not to burn the garlic.
Cut the cream cheese into cubes so it melts faster, and add it to the pan with the lemon juice and ¾ cup of pasta water. Stir until the sauce is smooth.
Keep the rest of the water. You may need it later to thin the sauce.

Two images , the left has cubes of cream cheese and some pasta water in a skillet, and the right is creamy white sauce in a skillet with a whisk.

Pro Tip: If you are using cold-smoked salmon, add it to the skillet with the garlic. This extra time will change the texture to a flakier "cooked" salmon.

Add the Pasta & Salmon

Toss the pasta into the sauce.
Add the Parmesan and black pepper, then taste the sauce.
The sauce will thicken as it sits. If it is too thick, add additional pasta water.
Be gentle when mixing in the salmon and tomatoes so that the salmon is not broken into too small pieces.

Two side-by-side images - the left image shows plain pasta in a creamy sauce, the right has chunks of pasta added on top.

Expert Tips

Cook your pasta just until al dente. When mixed with the hot sauce, it will continue to cook slightly, and you don't want mushy pasta.
Take your cream cheese out of the fridge 30 minutes before cooking. It'll melt more smoothly, creating a silkier sauce.
Don't skip the pasta water. That starchy liquid is crucial for achieving the right sauce consistency. It helps the sauce cling to the pasta better than plain water would.
Start the sauce when the pasta has about 5 minutes of cooking time remaining.
When incorporating the smoked salmon, use a light touch. You want nice, flaky pieces throughout the dish, not tiny bits that get lost in the sauce.
Experiment with add-ins like capers, fresh dill, or a splash of white wine to tailor the dish to your taste preferences. For a one-pan meal, add 1-2 cups of chopped spinach.
Change the protein. Try this pasta with grilled chicken, shrimp, crab, or lobster!
Serve with red pepper flakes if you like a little heat.

A skillet filled with creamy pasta spirals topped with pieces of smoked salmon and garnished with chopped chives.

Storage Guidelines

Transfer your leftovers to an airtight container and store them in the refrigerator for 3-4 days. If you are using salmon that has not been smoked or cured, enjoy it within 2 days.

Reheating tip: I love this pasta cold! But if you want to reheat it, put it in a skillet and add a splash of milk or cream to revive the sauce. Cook over low heat until it is warmed through. Do not microwave; that can separate the sauce and dry the salmon.

Make it ahead: Prepare the sauce and cook the pasta, storing them separately. Then combine and reheat when ready to serve. This is great for busy weeknights!

Two bowls of salmon pasta with cream cheese sauce and a small bowl of shedded parmesan with a wooden spoon.

More Pasta Recipes

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Recipe

Comments

5 from 3 votes

Key Ingredients and Substitutions