Creamy Penne Pasta

There’s something impossibly comforting about a bowl of warm, silky pasta that whispers Creamy Penne Pasta with every forkful. This recipe is simple, quick, and perfect for weeknights when you want something special without a long list of steps. With just a handful of pantry-friendly ingredients—penne, butter, flour, garlic, broth, cream, Italian seasoning, salt, pepper, and freshly grated Parmesan—you’ll have a luscious sauce that clings to each noodle. The technique is straightforward, and the result is rich and satisfying without being fussy.

Why you’ll love this recipe

• Speed: Ready in about 20–25 minutes from start to finish.
• Texture: The sauce is luxuriously creamy and coats the penne beautifully.
• Simplicity: Pantry staples, a short ingredient list, and clear steps.
• Versatile: Add roasted veggies, shredded chicken, or a squeeze of lemon to personalize.

Ingredients

• 10 ounces penne pasta, uncooked
• 2 Tablespoons butter
• 1 ½ teaspoons flour
• 3 cloves garlic, minced
• ⅓ cup chicken broth
• 1 cup heavy whipping cream
• ½ teaspoon Italian seasoning
• ½ teaspoons salt
• ¼ teaspoon pepper
• ½ cup parmesan cheese, freshly grated

Equipment

• Large pot for boiling pasta
• Large skillet or sauté pan
• Liquid measuring cup and dry measuring spoons
• Wooden spoon or silicone spatula
• Colander
• Microplane or fine grater for the Parmesan

Prep tips before you start

• Bring a large pot of salted water to a boil for the penne. This ensures the pasta cooks evenly and seasons the noodles from the inside out.
• Measure out your ingredients so everything is ready when the sauce comes together quickly.
• Mince the garlic finely so its flavor disperses evenly through the sauce without any large, raw bites.
• Grate the Parmesan just before using it to preserve its bright, salty flavor and help it melt smoothly into the sauce.

Step-by-step instructions

Below are clear, rewritten steps that follow the original order of the recipe but provide precise, actionable guidance. Read through them once, then cook confidently.

1. Cook the penne:
   • Fill a large pot with water and bring it to a rolling boil over high heat. Add a pinch of salt to the water.
   • Add 10 ounces of uncooked penne pasta to the boiling water. Stir immediately to prevent sticking.
   • Cook the pasta according to the package directions for al dente—usually about 10–12 minutes—stirring occasionally.
   • When the penne is al dente, reserve about ½ cup of the pasta cooking water, then drain the pasta in a colander. Set the pasta aside while you finish the sauce.
2. Make the roux base:
   • While the pasta cooks, place a large skillet or sauté pan over medium heat and add 2 Tablespoons of butter.
   • Let the butter melt and foam, watching closely so it doesn’t brown.
   • Stir in 1 ½ teaspoons of flour and cook for about 30–45 seconds, stirring constantly. This short cook will remove the raw flour taste and form a light roux to thicken the sauce.
3. Add garlic and liquids:
   • Add 3 cloves of minced garlic to the roux and sauté for about 20–30 seconds until fragrant. Keep stirring so the garlic doesn’t burn.
   • Pour in ⅓ cup chicken broth, stirring to combine and loosening any browned bits from the pan. The broth starts to thin the roux and build the sauce.
   • Slowly add 1 cup heavy whipping cream, stirring continuously to keep the sauce smooth. Bring the mixture to a gentle simmer over medium-low heat.
4. Season and simmer:
   • Stir in ½ teaspoon Italian seasoning, ½ teaspoons salt, and ¼ teaspoon pepper. Taste the sauce after it has simmered for a minute and adjust seasonings if needed.
   • Let the sauce simmer gently for 2–3 minutes, stirring occasionally, until it thickens slightly. If it becomes too thick, add a tablespoon or two of the reserved pasta water to reach the desired consistency.
5. Finish with Parmesan:
   • Remove the pan from the heat and stir in ½ cup freshly grated Parmesan cheese. Stir until the cheese melts fully and the sauce becomes glossy and smooth.
   • If the sauce seems too tight, add a splash of the reserved pasta water and stir to loosen. The starchy water helps the sauce cling to the penne.
6. Toss with penne and serve:
   • Add the drained penne pasta to the skillet with the sauce. Toss gently but thoroughly, making sure each piece of penne is coated with the creamy sauce.
   • Return the pan to very low heat for 30 seconds if needed to warm everything through and help the sauce bind to the noodles.
   • Serve immediately, finishing each plate with an extra sprinkle of Parmesan and a crack of fresh pepper if you like.

Serving suggestions

This Creamy Penne Pasta is a wonderful base for additions. Try one of these simple ideas to turn it into a heartier meal:

• Sautéed spinach or kale folded in at the end for bright color and extra nutrients.
• Roasted cherry tomatoes and a handful of fresh basil for a summertime twist.
• Cooked shredded chicken or sautéed mushrooms for added protein and depth.
• A squeeze of lemon and a pinch of red pepper flakes for brightness and a touch of heat.

Make-ahead and storage

• To make ahead: Prepare the sauce and cook the penne slightly under al dente. Store separately in airtight containers in the refrigerator for up to 2 days. Reheat gently on the stovetop, adding a splash of milk, cream, or reserved pasta water to revive the sauce.
• To store leftovers: Combine pasta and sauce in an airtight container and refrigerate for up to 3 days. Reheat in a skillet over low heat with a tablespoon or two of water or cream to loosen the sauce.
• Freezing is not recommended for best texture; the cream sauce may separate when frozen and thawed.

Notes and troubleshooting

• If the sauce separates or looks grainy: Remove the pan from the heat and whisk in a tablespoon of cold cream or milk quickly to bring the emulsion back together.
• If the sauce is too thick: Stir in a little reserved pasta cooking water a tablespoon at a time until it reaches your preferred consistency.
• If the sauce is too thin: Simmer gently a minute longer to reduce and thicken, or stir in a small pinch more flour mixed into softened butter to form a paste before whisking into the sauce—work quickly and gently to avoid lumps.

Flavor variations

• Mushroom and thyme: Sauté sliced mushrooms in the skillet before making the roux, then proceed with the recipe and finish with fresh thyme.
• Sun-dried tomato and basil: Fold in chopped sun-dried tomatoes and torn fresh basil at the end for a tangy, herbaceous lift.
• Spicy arrabbiata twist: Add 1/4 teaspoon red pepper flakes with the garlic for a warm kick.

Final thoughts

This Creamy Penne Pasta is the kind of straightforward, comforting dish that becomes a weeknight hero. With a silky sauce built from a simple roux, plenty of garlic, and freshly grated Parmesan, it’s rich without being heavy and endlessly adaptable. Whether you keep it pure and simple or bulk it up with vegetables or protein, the result is reliably delicious. Give it a try the next time you want a fast, cozy dinner that feels a little indulgent and completely satisfying.

Printable recipe

Ingredients:

• 10 ounces penne pasta, uncooked
• 2 Tablespoons butter
• 1 ½ teaspoons flour
• 3 cloves garlic, minced
• ⅓ cup chicken broth
• 1 cup heavy whipping cream
• ½ teaspoon Italian seasoning
• ½ teaspoons salt
• ¼ teaspoon pepper
• ½ cup parmesan cheese, freshly grated

Directions (condensed):

1. Boil penne in salted water until al dente (about 10–12 minutes). Reserve ½ cup pasta water, drain.
2. Melt butter over medium heat. Stir in flour and cook 30–45 seconds to form a roux.
3. Add minced garlic and cook 20–30 seconds until fragrant. Pour in chicken broth and stir.
4. Slowly add heavy cream, bring to a gentle simmer. Stir in Italian seasoning, salt, and pepper. Simmer 2–3 minutes to thicken.
5. Remove from heat and stir in Parmesan until smooth. Use reserved pasta water to adjust consistency if needed.
6. Toss drained penne with sauce until evenly coated. Serve immediately with extra Parmesan.

Enjoy a bowl of comfort—velvety, cheesy, and simple: the perfect Creamy Penne Pasta for any night of the week.