Creamy Penne Pasta

This Creamy Penne Pasta is the kind of comfort food that shows up on your weeknight table and gets declared an instant favorite. It’s rich without being heavy, simple to pull together, and relies on a handful of pantry-friendly ingredients to deliver a velvety sauce that clings to each penne tube. Whether you’re feeding picky eaters, entertaining friends, or craving a cozy solo dinner, this recipe hits the mark.

Why you’ll love this recipe

This Creamy Penne Pasta comes together fast, uses minimal equipment, and relies on a small list of ingredients you probably already have. The sauce is built on a classic roux, brightened with garlic and chicken broth, and finished with heavy whipping cream and freshly grated parmesan for a luxurious finish. The result is a silky, comforting bowl of pasta that tastes like it took longer to make than it actually did.

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 teaspoon salt
• ¼ teaspoon pepper
• ½ cup parmesan cheese, freshly grated

Notes on ingredients

Use good-quality parmesan and freshly grate it for the best melting and flavor. The chicken broth adds depth; if you prefer a vegetarian option, substitute with a rich vegetable broth. The heavy whipping cream gives the sauce its silky texture—light cream will thin the sauce, while full-fat cream ensures that lush mouthfeel.

Equipment

• Large pot for boiling pasta
• Large skillet or sauté pan
• Wooden spoon or heatproof spatula
• Colander
• Measuring spoons and cups

Step-by-step Instructions

1. Bring a large pot of salted water to a rolling boil. Add 10 ounces of uncooked penne pasta and cook according to the package directions until al dente—usually about 10 to 12 minutes. Stir occasionally to prevent sticking.
2. While the pasta cooks, place a large skillet or sauté pan over medium heat and add 2 Tablespoons butter. Allow the butter to melt completely and begin to foam, but do not let it brown.
3. Sprinkle 1 ½ teaspoons flour over the melted butter and whisk constantly for about 30 seconds to 1 minute. This cooks out the raw flour taste and forms a light roux that will thicken the sauce.
4. Add 3 cloves garlic, minced, to the roux and stir for about 30 seconds until fragrant. Keep the garlic moving so it softens without burning.
5. Pour in ⅓ cup chicken broth while whisking or stirring continuously so the mixture becomes smooth and all lumps are dissolved. Let the mixture simmer for 1 to 2 minutes to reduce slightly and develop flavor.
6. Stir in 1 cup heavy whipping cream and bring the sauce to a gentle simmer. Maintain a low bubbling; do not boil vigorously. Let the sauce simmer for 2 to 3 minutes so it thickens slightly.
7. Season the sauce with ½ teaspoon Italian seasoning, ½ teaspoon salt, and ¼ teaspoon pepper. Taste the sauce and adjust seasonings if needed—remember the parmesan will add saltiness as well.
8. Reduce the heat to low and add ½ cup parmesan cheese, freshly grated. Stir until the cheese is fully melted and the sauce is smooth and creamy.
9. When the penne is al dente, drain it in a colander, reserving a small cup of the pasta cooking water if you want to adjust sauce consistency later.
10. Add the drained penne directly to the skillet with the sauce. Toss gently to coat every piece of pasta, using a spoon to lift and fold so the sauce clings to the penne. If the sauce seems too thick, add a splash of the reserved pasta water and toss until you reach the desired consistency.
11. Serve immediately, garnishing with an additional sprinkle of parmesan if desired. Enjoy this Creamy Penne Pasta warm for the best texture and flavor.

Tips for success

• Cook the pasta just until al dente. It will finish absorbing sauce on the plate, and overcooked pasta becomes mushy.
• Whisk the flour into the melted butter and cook it briefly to avoid a raw flour taste in the sauce.
• Keep the sauce at a gentle simmer—high heat can separate cream and make the sauce grainy.
• If you want a looser sauce, reserve ¼ to ½ cup of the pasta cooking water before draining. The starchy water helps bind and loosen the sauce without diluting flavor.
• Grate the parmesan yourself. Pre-grated cheese contains anti-caking agents that can prevent full melting and smooth texture.

Variations and add-ins

One of the best things about this Creamy Penne Pasta is how adaptable it is. Here are some ideas to customize it:

• Vegetables: Sauté mushrooms, spinach, sun-dried tomatoes, or roasted peppers and fold them into the pasta for added color and nutrition.
• Protein: Add cooked shredded chicken, seared shrimp, or bite-sized pieces of cooked sausage for a heartier meal.
• Herbs: Finish with fresh basil, parsley, or chives to brighten the flavors.
• Spice: Add crushed red pepper flakes when seasoning to give the sauce a gentle kick.

Make-ahead and storage

You can prepare the sauce a day in advance and store it in an airtight container in the refrigerator for up to 2 days. When reheating, warm it gently over low heat and stir in a splash of milk or reserved pasta water to restore a smooth texture. Combine with freshly cooked pasta just before serving for the best result. Leftovers keep well in the refrigerator for up to 3 days. Reheat in a skillet over low heat, adding a bit of cream or water to loosen the sauce.

Serving suggestions

This Creamy Penne Pasta pairs well with a simple green salad dressed in a bright vinaigrette to cut through the richness, and a crusty loaf of bread to mop up any extra sauce. A side of roasted vegetables also complements the dish and makes for a complete, balanced meal.

Final thoughts

The charm of this Creamy Penne Pasta is how effortlessly luxurious it feels. With just 10 ounces of penne and a handful of pantry staples—2 Tablespoons butter, 1 ½ teaspoons flour, 3 cloves garlic, ⅓ cup chicken broth, 1 cup heavy whipping cream, and ½ cup freshly grated parmesan—you can create a silky, satisfying pasta that looks and tastes like something special. Follow the steps, mind the heat, and don’t skimp on freshly grated cheese. This is the kind of simple, delicious recipe you’ll reach for again and again.