This Creamy Penne Pasta is one of those recipes I turn to when I want comfort without fuss. I first cooked it on a busy weeknight after a long day of shoots with Chef Jessica Randhawa, and the simplicity surprised me: just penne, butter, garlic, cream, and parmesan. The texture is silky, the garlic is gentle, and the lemon brightens the whole dish so it never feels too heavy. It quickly became a pantry-to-plate favorite because it tastes far more indulgent than the 20 minutes it takes to make.

I remember standing in my tiny kitchen while sunlight streamed in and Jessica—wearing a blue spotted dress—laughed as we stirred the pot. That evening became a memory: friends gathered around, forks clinking against plates, and everyone asking for the recipe. What makes this dish special is the way the sauce clings to the ridges of the penne, delivering little pockets of creamy, cheesy goodness. It’s forgiving, adaptable, and reliably satisfying whether you serve it as a main or as a simple side.

Ingredients

• Penne pasta (8 ounces / ½ lb): Choose a good-quality dry penne with ridges—it traps the sauce. Barilla or De Cecco are reliable brands; cook until al dente so the pasta keeps a pleasant bite.
• Unsalted butter (4 tablespoons): Provides richness and the base for the roux; unsalted lets you control seasoning. Use European butter for a slightly deeper flavor.
• All-purpose flour (2 teaspoons): A small amount to thicken the sauce into a satin finish. Whisk into melted butter to form a quick roux—no raw flour taste if cooked briefly.
• Garlic (4 cloves, minced): Fresh garlic gives the bright backbone to the sauce; press or finely mince for even distribution. Avoid jarred garlic for the cleanest flavor.
• Vegetable or chicken broth (¼ cup): Deglazes and adds depth; a dry white wine may be used in equal measure for more acidity and aromatic lift.
• Lemon juice (1 teaspoon): Adds a touch of acidity to cut the creaminess—don’t skip this small but important addition.
• Heavy cream (1 cup): The backbone of the silky sauce—full-fat gives the best texture. Lighter creams change mouthfeel and may separate.
• Parmesan cheese (½ cup, grated): Use fresh-grated Parmigiano-Reggiano for nutty, savory depth; pre-grated has anti-caking agents and won’t melt as smoothly.
• Salt and black pepper: Season to taste; start with a pinch and adjust at the end. Remember pasta water contains salt, so taste before adding too much.
• Fresh parsley: Chopped for garnish—adds color and a fresh herbaceous note to finish the dish.

Instructions

Cook the pasta: Bring a large pot of salted water to a rolling boil over high heat and add 8 ounces of penne. Cook until al dente—usually 2 to 3 minutes less than the package time—so the final bite is tender but still has body. Reserve 1 cup of the hot pasta water before draining; that starchy water is the chef’s secret to smoothing the sauce. Make the roux and aromatics: 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 immediately to form a paste; cook for about 1 minute to remove the raw flour taste. Add the 4 cloves of minced garlic and quickly stir for 20–30 seconds until fragrant—watch closely to prevent browning. Deglaze and add acidity: Pour in ¼ cup vegetable or chicken broth and 1 teaspoon lemon juice while whisking. Bring to a gentle simmer so the liquid slightly reduces and concentrates flavors—about 30 seconds. If using white wine, allow a minute for the alcohol to cook off. Incorporate the cream: Lower the heat to medium-low and slowly pour in 1 cup heavy cream while whisking to fully combine with the roux. Bring the sauce to a gentle simmer and cook for 2 minutes until it thickens slightly—look for a coat-the-back-of-the-spoon consistency. Avoid high heat which can scald the cream. Finish with cheese and seasoning: Remove the skillet from heat and stir in ½ cup grated parmesan until melted and smooth. Season with salt and freshly cracked black pepper to taste. If the sauce becomes too thick, add reserved pasta water a few tablespoons at a time to reach a glossy, clingy sauce. Toss together and serve: Add the drained penne directly into the skillet and toss gently to coat every piece. Finish with a scatter of chopped parsley and extra parmesan at the table. Serve immediately while warm.

Storage Tips

To keep the texture intact, cool the pasta quickly at room temperature for no more than one hour, then refrigerate in an airtight container for up to 3 days. Reheat gently on the stovetop over low heat, adding 1–2 tablespoons of milk or reserved pasta water per serving to loosen the sauce. Avoid microwaving at high power—heat in short bursts and stir frequently to preserve the sauce’s emulsion. For longer storage, separate cooked pasta and sauce before freezing; thaw overnight in the refrigerator and reheat slowly.

Ingredient Substitutions

If you need lighter options, substitute half-and-half for heavy cream, but expect a thinner sauce—thicken with an extra ½ teaspoon of flour. For dairy-free: use vegan butter and a full-fat coconut cream alternative, then finish with a vegan parmesan-style topping. To make it gluten-free, swap penne for a certified gluten-free variety and use a gluten-free flour for the roux. For a protein boost, fold in cooked chicken, sautéed shrimp, or white beans at the end.

Serving Suggestions

Serve as a main with a crisp green salad dressed in lemon vinaigrette to cut through the richness. For a heartier plate, add grilled lemon-herb chicken or roasted mushrooms. Garnish with extra grated parmesan, a drizzle of high-quality olive oil, and a scattering of chopped parsley or chives. Pair with a light-bodied white wine like Pinot Grigio or unoaked Chardonnay for balanced acidity.

Cultural Background

This dish is rooted in Italian-American comfort food—simple pasta shapes combined with butter, cream, and hard cheeses to create a rich, satisfying plate. While traditional Italian cuisine often relies on simpler combinations (olive oil, garlic, and cheese), American adaptations introduced cream-based sauces more liberally, creating classics like Alfredo-style dishes. This recipe blends that creamy tradition with a touch of brightness from lemon to keep the palate lively.

Seasonal Adaptations

In spring and summer, fold in fresh peas, asparagus tips, or chopped cherry tomatoes just before serving to add color and freshness. In autumn and winter, sauté diced shallots and mushrooms in butter before creating the roux for deeper, earthier flavors. For holiday tables, serve alongside roasted vegetables and finish the pasta with toasted walnuts for crunch and nutty contrast.

Meal Prep Tips

For weekly meal prep, cook the pasta slightly underdone and toss with a light drizzle of olive oil to prevent sticking. Store the sauce separately in airtight containers in the fridge for up to 48 hours. When ready to eat, combine a portion of pasta with warmed sauce in a skillet and gently reheat until the sauce clings again—this restores the freshly-made quality. Use shallow, portion-sized containers for even reheating.

Final thought: This Creamy Penne Pasta is proof that simple ingredients, a little technique, and good company transform an ordinary dinner into something memorable. Try it on your busiest night—you’ll be amazed how quickly it becomes a go-to.