This creamy penne pasta has lived in my weeknight rotation ever since I first made it on a rainy Thursday when the pantry and fridge offered just the basics. I discovered the balance of garlic, butter, and heavy cream by chance while adapting a restaurant-style dish to a quick, home-friendly method. The result is a sauce that clings to each penne, glossy and smooth, with a lemony lift and the salty umami of grated Parmesan. It feels indulgent but simple, and the whole family always asks for seconds.

I remember serving this at a small dinner with friends and watching everyone go silent for the first bite. There is something deeply satisfying about rich cream, toasted garlic, and the way starchy pasta water brings the sauce together. It is forgiving, fast, and flexible: swap the pasta shape, add roasted vegetables, or fold in protein. On busy nights, it feels like a treat even though it comes together in about 20 minutes.

Ingredients

• Penne pasta 8 ounces (1/2 lb): Choose a quality brand like Barilla or De Cecco for good texture. Penne tubes trap sauce in their ridges; any short pasta will work.
• Butter 4 tablespoons: Use unsalted or lightly salted butter. Real butter gives the sauce a silky mouthfeel; brands such as Kerrygold or Plugr can add depth.
• All-purpose flour 2 teaspoons: Creates a small roux to thicken the sauce without needing long reductions.
• Garlic 4 cloves, minced: Fresh garlic is essential. Mince finely and do not brown it; you want a fragrant base, not bitter burned bits.
• Vegetable or chicken broth 1/4 cup: Adds savory liquid; replace with dry white wine for brighter acidity if desired.
• Lemon juice 1 teaspoon: A small squeeze lifts and balances the richness of the cream.
• Heavy cream 1 cup: Use full-fat heavy cream for best results; lighter creams will yield a thinner sauce and less silkiness.
• Parmesan cheese 1/2 cup, grated: Freshly grated Parmigiano-Reggiano gives a nutty, salty finish—avoid pre-shredded blends with anti-caking agents.
• Salt and pepper: Season to taste. I use kosher salt during cooking and a grind of black pepper at the end.
• Fresh parsley: Finely chopped for garnish and a fresh herb contrast to the rich sauce.

Instructions

Boil the pasta: Bring a large pot of water to a rolling boil and generously salt it. Add 8 ounces of penne and cook until al dente, about 2 to 3 minutes less than the package directions. For this quantity, typical cook times are 9 to 11 minutes; taste at 8 minutes to check. Before draining, reserve at least 1 cup of the boiling, starchy pasta water. Make the roux and garlic base: While the pasta cooks, melt 4 tablespoons of butter in a large 12-inch skillet over medium heat. Sprinkle in 2 teaspoons of flour and whisk to combine into a paste. Cook for about 1 minute, whisking regularly to remove the raw flour taste without browning. Add 4 cloves of minced garlic and cook for 30 seconds until fragrant, taking care not to let it brown. Add liquid and reduce: Pour in 1/4 cup vegetable or chicken broth and 1 teaspoon lemon juice, whisking constantly to loosen the roux into a smooth sauce. Bring to a gentle simmer and allow it to bubble for about 30 seconds so the liquid and roux marry and thicken slightly. Incorporate the cream: Slowly whisk in 1 cup heavy cream until fully combined. Bring the mixture to a gentle simmer, then reduce heat to medium-low. Cook for about 2 minutes, stirring, until the sauce has slightly thickened and coats the back of a spoon. Finish with cheese and seasoning: Remove the skillet from heat and whisk in 1/2 cup grated Parmesan until melted and smooth. Taste and season with salt and black pepper. If the sauce is too thick, add a few tablespoons of the reserved pasta water to loosen it; the starch will help bind everything together into a glossy emulsion. Toss pasta with sauce: Drain the penne, then add it directly to the skillet with the sauce. Toss thoroughly to coat every piece, adding more reserved pasta water as needed to achieve a silky, clingy finish. Serve immediately with extra Parmesan and a sprinkle of fresh parsley.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce will firm up as it cools; when reheating, add a splash of milk, cream, or reserved pasta water to loosen it and reheat gently over low heat or in short bursts in the microwave. For freezing, I recommend freezing only the sauce in a sealed container for up to 1 month; thaw in the refrigerator overnight and then warm slowly before tossing with freshly cooked pasta to maintain ideal texture.

Ingredient Substitutions

For a lighter version, substitute half-and-half for heavy cream but expect a less silky finish. To make it gluten-free, use a certified gluten-free pasta and substitute the 2 teaspoons of flour with a gluten-free flour blend or 1 teaspoon cornstarch whisked into the broth. Swap Parmesan with Pecorino Romano for a sharper profile, or use a vegan butter, plant-based cream, and vegan Parmesan alternative for a dairy-free option, though texture will vary.

Serving Suggestions

Serve this dish with a crisp green salad dressed in a lemon vinaigrette to cut through the richness. Roasted asparagus, sautéed spinach, or blistered cherry tomatoes make excellent vegetable accompaniments. For protein, pan-seared chicken breast or grilled shrimp pair beautifully. Garnish with extra grated Parmesan, cracked black pepper, and a scattering of fresh parsley or chives for color and brightness.

Cultural Background

While not a classic Italian original, this style of creamy pasta reflects Italian-American comfort food traditions that emphasize rich, creamy sauces and accessible techniques. The use of a roux to thicken cream-based sauces is a pragmatic adaptation rather than a strictly traditional method, but it yields reliably smooth, restaurant-style results in home kitchens. The combination of garlic, butter, and cheese is rooted in simple, flavor-forward Italian cooking adapted to modern tastes.

Seasonal Adaptations

Spring is a great time to add peas and lemon zest to brighten the plate. In summer, stir in roasted cherry tomatoes and fresh basil. For fall and winter, toss in sautéed mushrooms and kale or finish with a drizzle of browned butter and sage for a deeper, cozy flavor profile. Adjustments like these keep the base technique useful year-round.

Meal Prep Tips

For make-ahead dinners, prepare the sauce up to a day in advance and refrigerate. Reheat gently, adding a few tablespoons of milk or cream to restore silkiness, then toss with just-cooked pasta. If you batch-cook pasta, slightly undercook it before cooling and storing; finish cooking in the sauce when reheating to refresh the texture. Use shallow airtight containers to cool quickly and evenly.

This creamy penne is a small ritual of comfort that rewards simple attention: salt well, reserve the pasta water, and finish with fresh cheese and herbs. Make it your own and enjoy the ease of an elegant, quick meal shared with good company.