This creamy penne pasta has been one of my quickest and most dependable weeknight comforts for years. I first developed this version during a busy spring when I needed something that felt indulgent but came together fast—just 20 minutes from start to finish. The sauce is a simple garlic-butter roux enriched with heavy cream and Parmigiano-Reggiano, which yields a silky texture that clings to each penne tube. It’s the kind of dish that makes the whole kitchen smell buttery and reassuring, and my family has a habit of lingering at the table a little longer than usual to savor it.

I remember testing this on a rainy evening when guests dropped by with little notice; a box of penne, a stick of butter, and a wedge of Parmesan turned what could have been a hurried meal into something memorable. The garlic gives it depth without overpowering, while a touch of lemon brightens the richness so it never feels too heavy. Whether you serve it as a main with a salad or as a side alongside roasted chicken, the balance of creaminess, savory cheese, and gentle acidity makes this a recipe I return to again and again.

Ingredients

• Penne pasta (8 ounces / 1/2 lb): Use a quality brand such as Barilla or De Cecco for al dente texture and sturdy tubes that hold sauce; whole-wheat or gluten-free penne work with slight timing adjustments.
• Butter (4 tablespoons): Unsalted is best so you control seasoning—Kerrygold or Plugrá add a rich flavor; melt gently to avoid browning.
• All-purpose flour (2 teaspoons): Creates a quick roux that thickens the sauce and prevents separation; measure carefully for a smooth finish.
• Garlic (4 cloves, minced): Fresh garlic gives the most aromatic result; mince finely so it infuses the butter without leaving large bits.
• Vegetable or chicken broth (1/4 cup): Adds savory backbone; use low-sodium if you prefer to control final salt levels, or substitute a dry white wine for complexity.
• Lemon juice (1 teaspoon): A small splash brightens the rich cream and keeps the sauce balanced—freshly squeezed is best.
• Heavy cream (1 cup): Provides the signature silkiness—use full-fat for best results; lighter creams will change texture and mouthfeel.
• Parmesan cheese (1/2 cup, grated): Parmigiano-Reggiano yields the best savory umami; grate fresh instead of using pre-grated for melting and texture.
• Salt and pepper: Season gradually and taste—use Kosher salt during boiling and finish with fine sea salt if needed.
• Fresh parsley: For garnish and a fresh herb note that cuts through richness.

Instructions

Bring water to a boil and cook the pasta: Fill a large pot with water, add a generous pinch of salt, and bring to a rolling boil over high heat. Add 8 ounces of penne and cook until al dente—usually about 2–3 minutes less than the package time so the pasta finishes cooking in the sauce. Reserve at least 1 cup of the hot pasta water before draining; the starchy water helps bind sauce and pasta. Make the roux: While pasta cooks, melt 4 tablespoons of butter in a 12-inch skillet over medium heat. Sprinkle in 2 teaspoons of all-purpose flour and whisk continuously to form a paste. Cook for about 1 minute—this removes the raw flour taste and builds a base that will thicken the sauce without lumps. Build the sauce: Add the minced garlic to the roux and immediately pour in 1/4 cup vegetable or chicken broth and 1 teaspoon lemon juice. Whisk as it comes to a gentle simmer so the liquid loosens the roux. Allow to bubble for about 30 seconds to integrate flavors. Incorporate the cream: Slowly whisk in 1 cup heavy cream until fully combined with the roux and broth. Bring the mixture to a gentle simmer, then reduce heat to medium-low. Cook for about 2 minutes, whisking frequently, until the sauce thickens slightly and coats the back of a spoon. Add cheese and season: Remove pan from heat and whisk in 1/2 cup freshly grated Parmesan until melted and smooth. Taste and season with salt and pepper—remember that Parmesan adds salt, so adjust carefully. The sauce should be glossy and slightly thick. Toss pasta with sauce: Drain the penne, add it directly to the skillet, and toss to coat thoroughly. If the sauce is too thick, add reserved pasta water a splash at a time until you reach a silky consistency that clings to the pasta. Serve immediately garnished with more Parmesan and chopped fresh parsley.

Storage Tips

Refrigerate leftovers in a shallow airtight container within two hours of cooking. The sauce will thicken in the fridge; when reheating, warm gently over low heat on the stovetop and stir in 1–2 tablespoons of milk or reserved pasta water per serving to loosen the sauce. Frozen portions can be stored up to 3 months—thaw overnight in the fridge and reheat slowly to avoid splitting. Avoid microwave reheating at high power; quick, gentle heat preserves creaminess and prevents separation.

Ingredient Substitutions

If you prefer a lighter version, substitute half-and-half for heavy cream, but expect a thinner texture and less richness. For dairy-free, use a high-fat canned coconut milk and a vegan Parmesan alternative—note the flavor will shift tropical and lose classic umami notes. Swap penne for any sturdy shape like rigatoni or fusilli; smaller shapes will trap sauce differently, so adjust reserved water amounts accordingly. Use low-sodium broth if monitoring salt and finish seasoning at the end.

Serving Suggestions

Pair with a crisp green salad dressed in lemon vinaigrette to cut richness, or serve alongside roasted cherry tomatoes and a simple garlic-buttered green vegetable like broccolini. For a heartier meal, top with pan-seared chicken breast, Italian sausage, or sautéed mushrooms. Garnish with extra grated Parmesan, a final grind of black pepper, and chopped parsley for freshness and color.

Cultural Background

This style of creamy pasta lies in Italian-American comfort-cooking traditions where cream and butter are used to create quick, luscious sauces that cling to pasta shapes. While classic Italian cuisine often favors olive oil and simpler cheeses, Italian-American kitchens embraced richer dairy for a satisfying, homey feel. The technique of finishing with pasta water and cheese recalls classic methods used to create cohesive, glossy sauces.

Seasonal Adaptations

In spring, stir in fresh peas and lemon zest for brightness; in autumn, add roasted butternut squash and sage. Summer benefits from blistered cherry tomatoes and basil; winter welcomes sautéed mushrooms and a splash of white wine. Adjust herb garnishes to match the season—thyme or sage complement autumnal versions, while basil or parsley brighten summer plates.

Meal Prep Tips

Prepare the sauce base ahead: make the roux and creamy sauce, cool, and refrigerate separately from cooked pasta for up to 48 hours. Reheat sauce slowly and toss with freshly cooked or refreshed pasta. Portion into individual containers for easy lunches, adding a small compartment of cheese for finishing. Use BPA-free airtight containers to maintain flavor and avoid condensation.

This simple, forgiving dish proves that a handful of pantry staples can create something special: creamy, comforting, and endlessly adaptable. I hope you make it your own and share it with people you love.