Quick Creamy Penne Pasta

This luxurious creamy penne pasta transforms simple pantry ingredients into a restaurant-quality dish that's ready in just 20 minutes. The rich garlic cream sauce coats every piece of pasta perfectly, creating a comforting meal that works beautifully as either a satisfying main course or an elegant side dish.

I've been making this pasta for years whenever I need something quick but still want to feel like I'm eating something special. There's something so satisfying about creating such a rich, flavorful sauce from basic ingredients, and I love how the whole dish comes together so effortlessly. My family requests this at least twice a month because it hits that perfect sweet spot between comfort food and restaurant-quality dining.

Ingredients and Why They Matter

• Penne pasta: these tube-shaped noodles are ideal because their hollow centers and ridged surfaces grab onto the creamy sauce perfectly
• Butter and all-purpose flour: create the foundation roux that thickens the sauce and prevents it from breaking or curdling
• Fresh garlic cloves: provide that aromatic base flavor that makes the whole dish smell incredible while cooking
• Dry white wine or chicken broth: adds depth and complexity to the sauce, with wine giving a more sophisticated flavor profile
• Fresh lemon juice: just a splash brightens the entire sauce and prevents it from tasting too heavy or one-dimensional
• Heavy cream: creates that silky, luxurious texture that makes this pasta feel like a special treat
• Italian seasoning blend: brings together multiple herbs in perfect proportion without having to measure individual spices
• Fresh Parmesan cheese: grated from a block melts smoothly and adds that nutty, salty finish that ties everything together

Step-by-Step Instructions

Start the pasta water and prep ingredients:

Fill a large pot with salted water and bring it to a rolling boil. While waiting, measure out all your ingredients and have them ready to go. Mince 4-5 garlic cloves finely, grate about 1/2 cup of fresh Parmesan cheese, and have your wine or broth measured and ready. This dish moves quickly once you start cooking.

Cook the pasta perfectly:

Add 1 pound of penne pasta to the boiling water and cook according to package directions until just al dente. Reserve 1 cup of the starchy pasta cooking water before draining - this liquid gold will help adjust the sauce consistency later if needed.

Create the roux base:

While the pasta cooks, melt 3 tablespoons of butter in a large skillet or wide saucepan over medium heat. Once the butter is completely melted and starting to foam slightly, whisk in 3 tablespoons of all-purpose flour. Cook this mixture, whisking constantly, for about 1-2 minutes until it smells nutty and turns a very light golden color. This removes the raw flour taste and creates the thickening base for your sauce.

Build the flavor foundation:

Add the minced garlic to the roux and cook for about 30 seconds until fragrant but not browned. Slowly pour in 1/2 cup of dry white wine (or chicken broth) while whisking constantly to prevent lumps. Add 1 tablespoon of fresh lemon juice and continue cooking, stirring frequently, until the mixture has reduced by about half and thickened slightly, about 3-4 minutes.

Add the cream and seasonings:

Reduce the heat to medium-low and slowly pour in 1 cup of heavy cream while whisking continuously. Add 1 teaspoon of Italian seasoning, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Let the sauce simmer gently for 2-3 minutes, stirring occasionally, until it coats the back of a spoon and has reached your desired thickness.

Finish with cheese and pasta:

Remove the skillet from heat and immediately stir in the grated Parmesan cheese until it's completely melted and incorporated. Add the drained pasta to the skillet and toss everything together using tongs or a large spoon until every piece of pasta is beautifully coated with the creamy sauce. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it up.

Final seasoning and serving:

Taste the pasta and adjust seasoning with additional salt, pepper, or lemon juice as needed. Serve immediately in warmed bowls, garnished with extra Parmesan cheese and freshly chopped parsley if desired.

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I've learned through experience that the key to this dish is having everything ready before you start cooking because it all happens very quickly. The first time I made this, I wasn't prepared and ended up with lumpy sauce because I was trying to grate cheese while the cream was already in the pan. Now I always do all my prep work first, and the results are consistently smooth and delicious.

Understanding Roux and Cream Sauce Basics

The foundation of this pasta lies in creating a proper roux - that mixture of butter and flour that acts as the thickening agent for your cream sauce. When you cook the flour and butter together, you're eliminating that raw flour taste while creating a base that will smoothly incorporate the liquid ingredients. The key is cooking it just long enough to remove the flour taste but not so long that it develops too much color, which would change the flavor profile of your final sauce.

Getting the temperature right when adding the cream is crucial for preventing curdling. Too high heat can cause the proteins in the cream to seize up and create an unpleasant grainy texture. By reducing the heat before adding the cream and whisking constantly, you ensure a silky smooth sauce that coats the pasta beautifully. I always keep my heat at medium-low once the cream goes in and never let it come to a full boil.

Timing and Coordination Tips

The secret to getting this dish on the table quickly lies in perfect timing coordination between the pasta and the sauce. I like to start my sauce when the pasta water comes to a boil, which gives me just enough time to build the roux and reduce the wine before the pasta is ready. This way, both components finish at roughly the same time, and you can combine them while everything is hot and at its peak texture.

If you're new to making cream sauces, don't worry if your timing isn't perfect the first time. The sauce can sit off the heat for a few minutes without any problems, and if it thickens too much while waiting, just whisk in a little pasta water or cream to bring it back to the right consistency. The forgiving nature of this recipe is one of the reasons it's become such a weeknight staple in my kitchen.

Flavor Variations and Customizations

While this basic garlic cream sauce is absolutely delicious on its own, it serves as a fantastic foundation for countless variations. Adding protein transforms it into a complete meal - grilled chicken, sautéed shrimp, or crispy pancetta all work beautifully. For vegetarian options, roasted vegetables like asparagus, mushrooms, or sun-dried tomatoes add wonderful flavors and textures without overwhelming the creamy base.

The wine choice can significantly impact the final flavor profile of your sauce. A crisp Sauvignon Blanc adds bright, herbaceous notes, while a Pinot Grigio contributes more subtle fruit flavors. If you prefer to avoid alcohol entirely, a good quality chicken or vegetable broth works perfectly, though you might want to add an extra squeeze of lemon to compensate for the acidity the wine would have provided.

Storage and Reheating Techniques

Cream-based pasta dishes require gentle reheating to maintain their smooth texture and prevent the sauce from breaking. When storing leftovers, let the pasta cool completely before refrigerating in an airtight container. It will keep well for up to three days, though the texture is definitely best within the first day or two after cooking.

For reheating, I never use the microwave because it can cause the sauce to separate and become grainy. Instead, I warm it gently in a saucepan over low heat, adding a splash of cream, wine, or pasta water to help restore the original consistency. Stir frequently and be patient - rushing the reheating process with higher heat will likely result in a broken sauce that can't be easily fixed.

This creamy penne pasta has become one of my most reliable recipes because it delivers restaurant-quality results with minimal effort and common ingredients. There's something deeply satisfying about watching simple butter, flour, and cream transform into such an elegant sauce, and the way it clings to every piece of pasta creates the perfect bite every time. Whether I'm cooking for my family on a busy Tuesday night or entertaining friends on the weekend, this dish never fails to impress and comfort in equal measure.

Frequently Asked Questions

→ Can I use milk instead of heavy cream?

Heavy cream works best for thickness and richness. Milk might make the sauce too thin and it won't coat the pasta as well.

→ What can I substitute for white wine?

You can use chicken broth or vegetable broth instead of white wine. Both work great and add good flavor to the sauce.

→ How do I store leftover pasta?

Keep leftovers in the fridge for up to 3 days. Reheat gently with a splash of milk or cream to bring back the creamy texture.

→ Can I add vegetables to this recipe?

Yes! Spinach, mushrooms, or cherry tomatoes work well. Add them when you cook the garlic so they have time to cook through.

→ Why is my sauce too thick?

If your sauce gets too thick, add a little pasta cooking water or cream while stirring. The starchy pasta water helps thin it perfectly.

→ Can I make this ahead of time?

This pasta is best served right away. The cream sauce can separate when reheated, so it's better to make it fresh when you want to eat.