This creamy penne pasta has been a go to for busy weeknights ever since I first tested it on a rainy evening while I was juggling groceries and a hungry household. I discovered the balance of garlic, butter, and heavy cream when I was experimenting with pantry staples and a simple technique for coaxing the silkiest sauce from minimal ingredients. The result was so comforting that my friends started asking for the recipe at gatherings, and my partner declared it official comfort food. The texture is luxuriously smooth and coats each piece of penne so every bite feels indulgent without being heavy.

I love how adaptable this dish is. It is perfect as a main course with a green salad or as an elegant side for roasted chicken. The garlic gives a bright savory backbone while the lemon juice adds a subtle lift so the cream does not feel cloying. Preparing it takes just 20 minutes from start to finish which means you can go from an empty plate to a dinner that feels restaurant worthy in the time it takes to set the table. I often serve it at casual dinner parties because it travels well from pan to platter and keeps its texture when plated warm.

Ingredients

• Penne pasta, 8 ounces: Choose traditional penne rigate because the ridges hold sauce, though smooth penne works too. Look for semolina brands such as De Cecco or Barilla for al dente results and follow package directions for timing.
• Butter, 4 tablespoons: Use unsalted butter so you can control seasoning. European style butter will add depth but standard unsalted butter is fine.
• All purpose flour, 2 teaspoons: This small amount creates a light thickening base. If you need a gluten free option, substitute with a gluten free flour blend, but note the texture will vary.
• Garlic, 4 cloves minced: Fresh garlic is essential. Mince finely so it disperses and does not leave large raw pieces. If you prefer a gentler garlic presence, use 3 cloves.
• Vegetable or chicken broth, 1/4 cup: A splash of broth deglazes the pan and adds savory depth. Use low sodium for better control over final saltiness.
• Lemon juice, 1 teaspoon: Fresh squeezed adds brightness that balances the cream. Bottled juice is acceptable in a pinch but fresh is preferred.
• Heavy cream, 1 cup: Full fat heavy cream gives the silky mouthfeel this dish is known for. Lower fat creams will produce a thinner sauce.
• Parmesan cheese, 1/2 cup grated: Use freshly grated Parmigiano Reggiano if possible for the best melt and nutty flavor. Pre grated will work for convenience.
• Salt and pepper: Season to taste. I recommend kosher salt and freshly ground black pepper.
• Fresh parsley: A small handful chopped to garnish and add color and freshness.

Instructions

Boil the pasta:Bring a large pot of well salted water to a rolling boil over high heat. Add the penne and cook until just al dente, typically two to three minutes less than the maximum time listed on the package. The pasta will finish cooking in the sauce and you want some bite so it does not become mushy.Create the butter and flour base:While the pasta cooks, melt the butter in a large 12 inch skillet set over medium heat. Sprinkle the butter with the flour and whisk together into a smooth paste. Cook this paste for about one minute, whisking often so the flour loses its raw edge and develops a pale golden color.Add garlic and deglaze:Add the minced garlic to the paste and stir briefly until fragrant, about 20 seconds. Immediately pour in the vegetable or chicken broth and the lemon juice while whisking. Bring to a gentle simmer so the flavors marry and any bits in the pan lift into the sauce.Incorporate the cream:Still whisking, slowly add the heavy cream until fully combined with the flour mixture. Bring to a gentle simmer then reduce heat to medium low. Let it cook for about two minutes until it thickens slightly and coats the back of a spoon.Finish with cheese and seasoning:Remove the sauce from heat and stir in the grated parmesan until melted. Taste and season with salt and pepper. If the sauce seems too thick at this stage, thin with reserved pasta water a little at a time to reach a glossy, clingy consistency.Toss with pasta:Reserve at least one cup of the cooking water before draining the penne. Drain the pasta and add it directly to the skillet with the sauce. Toss or stir vigorously so each piece of penne becomes evenly coated. Use a splash of reserved pasta water if needed to loosen and finish the sauce.

Storage Tips

To store, cool the pasta to room temperature but no longer than two hours outside refrigeration. Transfer to an airtight container and refrigerate for up to three days. For longer storage freeze in a freezer safe container for up to three months, remembering that texture will soften after freezing. When reheating from chilled, warm gently in a skillet over low heat with a splash of reserved pasta water or heavy cream to restore creaminess. If reheating from frozen, thaw overnight in the refrigerator then reheat as above for the best texture. Glass or BPA free plastic containers are ideal to keep flavors consistent and prevent odor absorption.

Ingredient Substitutions

If you need a lighter version, substitute half and half for heavy cream to reduce calories but expect a thinner sauce. For dairy free options, use a high quality unsalted vegan butter and an unsweetened full fat coconut cream, and choose a dairy free parmesan alternative. Whole wheat or legume based penne will boost fiber and protein but absorb more sauce so you may need to add slightly more liquid. If you need a gluten free version, use a certified gluten free penne and a gluten free flour blend in place of all purpose flour. Swap the vegetable or chicken broth for a dry white wine for a more complex flavor profile, adding it at the deglazing stage and allowing alcohol to cook off for one minute.

Serving Suggestions

Serve the pasta warm straight from the skillet with a scattering of extra grated parmesan and chopped parsley for freshness and color. For a complete dinner, pair it with a crisp green salad dressed with lemon vinaigrette or roasted asparagus for contrast. It also makes a lovely side for oven roasted chicken breasts or pan seared salmon. Garnish ideas include toasted breadcrumbs for crunch, a drizzle of extra virgin olive oil for sheen, or thin lemon zest for added brightness.

Cultural Background

This style of pasta sauce is a modern adaptation of cream based Italian inspired sauces, blending classic French technique of making a roux with Italian cheese and pasta traditions. While traditional Italian sauces often favor olive oil or tomato bases, cream based sauces became popular in Italian American kitchens where dairy was embraced to create luxurious textures. The combination of butter, cream, and parmesan has become synonymous with comfort cooking across many home kitchens and is commonly featured on menus worldwide under various names.

Seasonal Adaptations

In spring add peas and lemon zest for a lighter feel. In summer toss in halved cherry tomatoes and fresh basil just before serving. In autumn incorporate roasted mushrooms and wilted spinach for earthier notes. During winter add shredded rotisserie chicken or roasted butternut squash to make it heartier. Small seasonal additions transform the dish while keeping the core technique intact so you get both variety and consistency.

Meal Prep Tips

For meal prep make the sauce and cook the penne separately. Store them in separate containers and combine just before serving to maintain the best texture. When you are ready to eat, warm the sauce gently and add the pasta, finishing with a splash of water to create an emulsion. Portion into meal sized containers and refrigerate for up to three days. This approach lets you keep the sauce fresh and avoid over absorbing by the pasta while providing quick reheats for lunches or dinners.

I hope you enjoy this creamy penne pasta as much as I do. It is the kind of dish that returns again and again to my weekly rotation. There is comfort in a simple technique executed well and the joy of sharing a warm bowl with family and friends is what food is all about. Make it your own and savor the small moments at the table.