Picture this: al dente penne swimming in a velvety, dreamy sauce that clings to every nook and cranny. No sad, watery mess—just pure, unapologetic indulgence. This isn’t your average pasta dish.
It’s the kind of meal that makes you cancel plans because leftovers sound better than human interaction. And the best part? You don’t need to be a Michelin-star chef to pull it off.
Ready to upgrade your pasta game? Let’s go.
Why This Creamy Penne Pasta Slaps
This recipe hits different because it balances richness without drowning in guilt. The sauce?
Creamy, but not heavy. Flavorful, but not overwhelming. It’s the Goldilocks of pasta dishes—just right.
Plus, it’s stupidly easy to customize. Add chicken, veggies, or even a kick of spice. The texture alone—creamy, cheesy, with a slight bite from the penne—will make you question why you ever settled for jarred sauce.
Ingredients You’ll Need
- 12 oz penne pasta (because rigatoni is just penne’s overrated cousin)
- 2 cups heavy cream (or half-and-half if you’re feeling ~light~)
- 1 cup grated Parmesan (the real stuff, not the sawdust in a can)
- 3 cloves garlic, minced (more if you hate vampires)
- 2 tbsp butter (because oil is for salads)
- 1 tsp salt, plus more to taste
- ½ tsp black pepper
- Optional: red pepper flakes, fresh basil, or grilled chicken for extra oomph
How to Make Creamy Penne Pasta: A Foolproof Guide
- Cook the pasta. Boil penne in salted water until al dente.
Drain, but save ½ cup of pasta water—trust me, you’ll need it.
- Sauté the garlic. Melt butter in a pan over medium heat. Add garlic and cook until fragrant (about 30 seconds). Burn it, and you’ve ruined everything.
- Add the cream. Pour in heavy cream, salt, and pepper.
Simmer for 3–4 minutes until it thickens slightly. Stir like your life depends on it.
- Cheese it up. Reduce heat to low and whisk in Parmesan until melted. If the sauce is too thick, loosen it with reserved pasta water.
- Combine and serve. Toss the cooked penne in the sauce.
Garnish with extra Parmesan or basil. Congrats, you’ve just outdone Olive Garden.
How to Store It (If You Have Leftovers)
Store in an airtight container in the fridge for up to 3 days. Reheat with a splash of milk or cream to revive the sauce.
Freezing? IMO, it’s a gamble—the sauce might separate, but desperation knows no bounds.
Why This Recipe is a Win
It’s quick (under 30 minutes), versatile (add-ins galore), and crowd-pleasing (even picky eaters won’t complain). Plus, it’s cheaper and tastier than takeout.
Win-win-win.
Common Mistakes to Avoid
- Overcooking the pasta. Mushy penne = sadness. Taste it early, taste it often.
- Using pre-shredded cheese. It contains anti-caking agents that make your sauce grainy. Grating cheese takes 2 minutes—just do it.
- Dumping all the pasta water. That starchy liquid is sauce gold.
Keep it.
Swaps and Substitutions
No heavy cream? Use whole milk + a tbsp of flour (but expect a thinner sauce). Vegan?
Swap in coconut cream and nutritional yeast. Gluten-free? Use GF penne.
The world is your pasta oyster.
FAQs
Can I use a different pasta shape?
Sure, but penne’s ridges hold sauce like a champ. If you use spaghetti, you’re on your own.
Why is my sauce clumpy?
You added cheese to boiling cream. Lower the heat next time, and whisk like you mean it.
Can I make this ahead?
Yes, but the sauce thickens as it sits.
Reheat with extra liquid to loosen it up.
Is this kid-friendly?
Unless your kid hates joy, yes. For picky eaters, skip the garlic or add peas for ~health~.
Final Thoughts
This creamy penne pasta is the culinary equivalent of a cozy blanket. It’s simple, satisfying, and solves the eternal “what’s for dinner” crisis.
Make it once, and it’ll become your weeknight MVP. Now go forth and carb-load like a champion.