Go Back
homemade One Pot Creamy Penne Alfredo with Spicy Arugula. recipe photo
Print Recipe Save it for later

One Pot Creamy Penne Alfredo with Spicy Arugula.

A quick one-pot creamy penne Alfredo brightened with a peppery arugula and herb salad.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 6 servings

Ingredients

  • 3 tablespoons salted butter
  • 3 cloves garlic finely chopped or grated
  • 2 teaspoons dried oregano
  • 2 teaspoons dried basil
  • 1 teaspoon onion powder
  • red pepper flakes to taste; use a pinch in cooking and optional pinch for dressing
  • 1 pound penne pasta
  • kosher salt and black pepper to taste
  • 1 cup whole milk or canned coconut milk
  • 1/2 cup heavy cream or canned coconut milk
  • 2 ounces cream cheese at room temperature
  • 1 1/2 cups grated Parmesan cheese
  • 3 tablespoons fresh parsley chopped
  • 1 tablespoon extra virgin olive oil
  • juice from 1 lemon
  • 1/2 shallot finely chopped
  • 2 cups baby arugula
  • 1/2 cup mixed fresh herbs such as parsley and basil, roughly chopped

Instructions

  • In a large pot over medium heat, melt the butter. Add the garlic, dried oregano, dried basil, onion powder, and a pinch of red pepper flakes; cook 2–3 minutes until the garlic is fragrant.
  • Pour in 4 cups of water and increase heat to high to bring to a boil.
  • Add 1 teaspoon kosher salt and the penne. Cook, stirring occasionally, until the pasta is about 8 minutes into cooking (do not drain).
  • Stir in the whole milk, heavy cream, and room-temperature cream cheese. Cook, stirring, until the cream cheese melts and the pasta is al dente, about 4–5 more minutes.
  • Remove the pot from heat and stir in the grated Parmesan until the sauce is smooth and creamy. Stir in the chopped parsley and adjust seasoning with salt and black pepper to taste.
  • Make the arugula salad: in a small bowl whisk together the olive oil, lemon juice, finely chopped shallot, and a pinch each of red pepper flakes, salt, and pepper.
  • Toss the baby arugula and mixed fresh herbs with the dressing until evenly coated.
  • Divide the creamy penne among bowls, top with the dressed arugula and additional Parmesan if desired, and serve.

Equipment

  • Large Pot
  • Wooden spoon or spatula
  • Measuring Cups and Spoons
  • Small Bowl
  • Whisk or fork

Notes

  • Use a pinch of red pepper flakes for mild heat or more to taste.
  • Do not drain the pasta; the cooking liquid helps form the sauce.
  • Bring cream cheese to room temperature for easier melting.
  • Whisk the dressing well so the shallot distributes evenly.