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Meanwhile, in a large skillet over medium heat, melt butter, add chopped onions and saute until soft and fragrant. Add chopped garlic and saute for another 30 seconds or so. Pour chicken stock into the sauteed aromatics and stir to combine. Carefully add the Philadelphia cream cheese into the sauce, whisking until smooth.. Instructions. Cook the pasta and frozen peas into a pan filled with boiling salted water. Bring the pan back to the boil, then turn the heat down to a simmer and cook for around 10 minutes. Or until the pasta is done to your liking. Dip the teacup into the pasta water and scoop out a cup full.

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Meanwhile, in a large skillet warm 1 Tbsp of olive oil and gently fry the garlic (plus a good pinch of chili flakes if you like) for 2-3 minutes. Use a low flame, do not let the garlic burn. Then stir the cream cheese and about 1/2 cup of starchy pasta water. Stir to combine oil, cream cheese, water and create a nice and creamy emulsion.. Gather all your ingredients. Peel and finely chop the garlic. Fill and boil the kettle so you have hot water to cook the pasta in. Step One - Melt the butter in the oil in a large pan over a low heat, and sauté the garlic until it is fragrant. Add the cream cheese and stir until it is melted.