Cream Cheese Noodles

Cream Cheese Noodles are a rich, creamy, and satisfying low-carb dish made with shirataki noodles and a velvety cream cheese sauce. I love how this simple recipe turns a handful of ingredients into a keto-friendly comfort food that’s ready in just 20 minutes. It’s a go-to when I need something quick, filling, and indulgent—without the carbs.

Why You’ll Love This Recipe

I keep this recipe on repeat because it’s everything I want in a keto dinner: fast, flavorful, and easy to customize. The shirataki noodles soak up a smooth, garlicky cream cheese sauce that’s seasoned with Italian herbs. Whether I’m new to keto cooking or just want something fuss-free, this dish always hits the spot.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

8 ounces shirataki noodles
4 ounces cream cheese, softened
1 cup chicken broth (or vegetable broth for vegetarian version)
1 tablespoon garlic powder
1 teaspoon Italian seasoning
salt and pepper to taste
fresh parsley, chopped (for garnish)

Directions

1. Prep the Noodles
I rinse the shirataki noodles under cold water for about 2 minutes to eliminate their natural odor. Then I drain them well and set aside.

2. Heat the Broth
In a large skillet, I warm the chicken broth over medium heat. This creates a flavorful base for the sauce.

3. Add Cream Cheese
I stir in the softened cream cheese and whisk until it melts fully and creates a smooth, creamy sauce.

4. Season the Sauce
I add the garlic powder and Italian seasoning, mixing thoroughly so the herbs and spices are evenly distributed.

5. Combine Noodles and Sauce
I stir the rinsed noodles into the sauce and let everything simmer for about 5 minutes. I make sure the noodles are well coated and everything is heated through.

6. Final Touches
I season with salt and pepper to taste, then serve the noodles hot, topped with freshly chopped parsley.

Servings and timing

Servings: 2
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes

Variations

• Dairy-free: I substitute coconut cream for cream cheese to make it dairy-free.
• Vegetarian: I swap the chicken broth for vegetable broth without losing flavor.
• Spicy twist: A dash of red pepper flakes gives it a gentle kick.
• Add-ins: I sometimes stir in cooked mushrooms, spinach, or shredded chicken for variety and added nutrition.

Storage/Reheating

• Refrigerate: I store leftovers in an airtight container for up to 3 days.
• Reheat: I gently reheat on the stovetop over low heat, adding a splash of broth to loosen the sauce.
• Freezing: I don’t recommend freezing this dish, as the shirataki noodles can change texture.

FAQs

Can I freeze Cream Cheese Noodles?

No, I avoid freezing this recipe since the noodles tend to become rubbery after thawing.

What’s a good dairy-free alternative to cream cheese?

Coconut cream works well as a substitute for a dairy-free version, and it still delivers a rich, creamy sauce.

How do I get rid of the smell in shirataki noodles?

I rinse them thoroughly under cold water and sometimes give them a quick boil to neutralize the scent completely.

Is this dish vegetarian-friendly?

Yes—just use vegetable broth instead of chicken broth for a fully vegetarian version.

Conclusion

Cream Cheese Noodles are the ultimate keto comfort food—rich, easy, and endlessly satisfying. Whether I’m winding down after a long day or craving something indulgent without breaking my carb count, this recipe delivers every time. With a few pantry staples and 20 minutes, I can enjoy a bowl full of creamy, cheesy goodness that fits perfectly into my low-carb lifestyle.

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