Sometimes you just need something warm and cheesy. This creamy penne pasta hits the spot every single time. It is rich, velvety, and ready in 25 minutes. You can get a restaurant-quality meal on the table fast.
This recipe is perfect for those cold winter nights. It warms you up from the inside out. You only need one skillet and a few simple steps. Your family will love this comforting meal after a long day.
Why This Recipe Is a Winner
This creamy penne pasta is the ultimate comfort food for chilly evenings. It uses basic staples like butter, flour, and cream. The aged Parmesan cheese adds a salty depth you will crave. It is a kid-approved meal that takes very little effort. You get a fancy result without the high restaurant price tag.
The texture of this sauce is truly incredible. It is thick enough to coat every single noodle perfectly. You will love how the garlic infused butter smells. It makes your whole kitchen feel warm and inviting. This is a reliable recipe you will make again.
Simple Method
Making this sauce is much easier than it looks. You start with a simple butter and garlic base. A quick whisking of flour creates a perfect thickener. Then, you just simmer the cream and cheese together. Even a beginner can master this creamy penne pasta today.
You will love how fast this comes together. The butter and garlic create a wonderful aroma. Adding the flour ensures your sauce is never watery. It becomes a thick and glossy coating for your pasta. You can feel confident in the kitchen tonight.
Simple Ingredients for Creamy Penne Pasta
Most of these items are probably in your pantry right now.
- 16 oz penne pasta
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 tablespoon all-purpose flour
- 1.5 cups heavy whipping cream
- 0.5 cup chicken broth
- 1 cup freshly grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly cracked black pepper
- 1/4 teaspoon red pepper flakes
- 2 tablespoons fresh parsley, chopped
Step-by-Step
- Bring a large pot of salted water to a boil and cook the penne pasta until al dente according to package instructions, reserving 0.5 cup of pasta water before draining.
- While the pasta cooks, melt the butter in a large skillet over medium heat.
- Add the minced garlic to the skillet and sauté for 60 seconds until fragrant but not browned.
- Whisk in the flour and cook for 1 minute to create a roux, stirring constantly to prevent clumping.
- Slowly pour in the chicken broth and heavy cream, whisking continuously to ensure a smooth texture.
- Bring the mixture to a gentle simmer and cook for 3-5 minutes until the sauce thickens enough to coat the back of a spoon.
- Stir in the Italian seasoning, salt, black pepper, and red pepper flakes.
- Reduce the heat to low and whisk in the Parmesan cheese until completely melted and the sauce is glossy.
- Add the drained penne to the skillet and toss vigorously to coat, adding reserved pasta water 1 tablespoon at a time if the sauce is too thick.
- Garnish with fresh chopped parsley and serve immediately.
Best Ways to Enjoy It
Serve this dish in wide, shallow bowls. It looks beautiful with a sprinkle of extra parsley. Add some warm garlic bread on the side. A simple green salad balances the rich cream sauce. Set the table and enjoy a cozy night in.
This meal is perfect for a quiet Sunday dinner. It also works well for a quick weekday meal. You can even serve it for a date night. It feels special but stays very easy to make. Everyone will leave the table feeling happy and full.
Keep It Fresh
Store leftovers in an airtight container for three days. The sauce may thicken quite a bit in the fridge. Reheat it on the stove over low heat. Add a splash of milk to bring back the creaminess. Reheating slowly keeps the texture perfect for lunch.
I do not recommend freezing this specific pasta dish. The cream and cheese can separate when they thaw. It is best enjoyed fresh or from the fridge. Luckily, it is so good you likely won’t have leftovers. It is a meal prep favorite for many.
Pro Tips
- Reserve some pasta water to thin the sauce if needed.
- Don’t brown the garlic or it will taste bitter.
- Use freshly grated Parmesan for the smoothest sauce possible.
- Cook the pasta one minute less than the box suggests.
- For winter dinners, serve in warmed bowls to keep food hot.
- Add a squeeze of lemon juice for a bright finish.
- Whisk the flour and butter constantly to avoid any lumps.
- Use a large skillet so the pasta has room to toss.
Ways to Switch It Up
- Add grilled chicken or shrimp for a protein boost.
- Use gluten-free penne to make this meal gluten-friendly.
- Stir in fresh spinach at the end for extra color.
- Swap heavy cream for half-and-half for a lighter sauce.
- Add roasted red peppers for a smoky flavor profile.
Common Questions
Can I make this ahead of time?
This pasta is best served immediately for the best texture. You can make the sauce ahead and reheat it slowly. Just add a little milk to loosen it up again.
Will my kids like this?
Yes, most kids love the mild and cheesy flavor of this dish. You can leave out the red pepper flakes for them. It is a very kid-friendly weeknight dinner option.
What kind of Parmesan should I use?
Always try to use a block of Parmesan cheese. The pre-shredded kind has coatings that prevent smooth melting. Freshly grated cheese makes the velvety sauce you want.
I hope this cozy meal brings your family together tonight. It is the perfect way to end a long day. Happy cooking!
— Alex
Ingredients
- 16 oz penne pasta
- 2 tablespoons unsalted butter
- 4 cloves garlic , minced
- 1 tablespoon all -purpose flour
- 1.5 cups heavy whipping cream
- 0.5 cup chicken broth
- 1 cup freshly grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly cracked black pepper
- 1/4 teaspoon red pepper flakes
- 2 tablespoons fresh parsley, chopped
Instructions
- Bring a large pot of salted water to a boil and cook the penne pasta until al dente according to package instructions, reserving 0.5 cup of pasta water before draining.
- While the pasta cooks, melt the butter in a large skillet over medium heat.
- Add the minced garlic to the skillet and sauté for 60 seconds until fragrant but not browned.
- Whisk in the flour and cook for 1 minute to create a roux, stirring constantly to prevent clumping.
- Slowly pour in the chicken broth and heavy cream, whisking continuously to ensure a smooth texture.
- Bring the mixture to a gentle simmer and cook for 3-5 minutes until the sauce thickens enough to coat the back of a spoon.
- Stir in the Italian seasoning, salt, black pepper, and red pepper flakes.
- Reduce the heat to low and whisk in the Parmesan cheese until completely melted and the sauce is glossy.
- Add the drained penne to the skillet and toss vigorously to coat, adding reserved pasta water 1 tablespoon at a time if the sauce is too thick.
- Garnish with fresh chopped parsley and serve immediately.
