This creamy garlic penne pasta has a garlic-infused white sauce made with butter, flour, whole milk, heavy cream and Parmesan. The flour thickens the dairy before the cheese goes in, giving the cooked penne a coating that stays together without a long reduction. Keep the garlic pale, whisk the milk in gradually, and finish the Parmesan over gentle heat. It is a meatless pasta main that also fits beside a simply cooked protein.
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Why This Recipe Works
A butter-and-flour roux thickens creamy garlic penne pasta before the Parmesan is added. Brief cooking removes the flour’s raw taste, then milk hydrates its starch. Cream adds richness and cheese adds salt. Penne catches sauce inside its tubes as well as on its ridges, so keep the coating fluid before tossing.
Ingredients for Creamy Garlic Penne Pasta
For creamy garlic penne pasta, weigh twelve ounces of dry penne. Whole milk, heavy cream and finely grated Parmesan match the original sauce. The two tablespoons each of flour and butter make the roux; no other thickener is needed. Italian seasoning is optional, and parsley goes on at the end.
Pasta and Sauce Ingredients
- 12 oz dry penne pasta
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1 cup Parmesan, finely grated
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon Italian seasoning, optional
- fresh parsley, chopped, to taste for garnish
How to Make Creamy Garlic Penne Pasta
1. Cook the pasta near the sauce’s finish. Bring a pot of water to a boil and follow the pasta package for al dente timing. Start the sauce while the water heats, keeping an eye on both pans. Save a small mug of pasta water before draining; it is useful if the finished coating needs loosening. Penne should offer a little resistance when bitten, since it will continue absorbing liquid after it meets the hot sauce.
2. Keep the garlic pale. Melt butter in a wide saucepan over medium heat, then stir in minced garlic briefly until fragrant. For creamy garlic penne pasta, garlic flavor should be mellow rather than toasted or bitter. Reduce the heat if the butter bubbles aggressively or the garlic begins to color. Stir in the flour and cook for about one minute, scraping the bottom so the mixture stays smooth and does not catch in one spot.
3. Whisk in dairy and thicken. Add the milk gradually, starting with a small splash and whisking that into the flour before adding more. This helps break up lumps while they are still concentrated. Stir in the cream and heat until gentle bubbles appear, whisking along the pan edges. Simmer softly for roughly 3–5 minutes, until the sauce coats a spoon. The thickness develops as the flour hydrates, so avoid judging it while the liquid is still cold.
4. Add Parmesan without boiling. Take the pan off the burner or turn it to low, then add the cheese gradually with the salt, pepper and optional herbs. Stir until smooth before folding in drained penne. If the coating feels too stiff, add reserved water in small splashes rather than returning it to a hard boil. Taste a sauced noodle before adjusting salt, and finish with parsley. Serve while the pasta and coating are still fluid together.
How to Serve
Serve creamy garlic penne pasta in shallow bowls as four generous pasta portions, with a salad or cooked green vegetable alongside. It also works as a smaller side dish with grilled chicken or roasted vegetables; dividing the pot into more side servings changes the portion size, not the recipe. Add parsley just before the bowls leave the kitchen so it remains fresh, and offer pepper separately for anyone who wants more.
For creamy garlic penne pasta made after work, grate the cheese, mince the garlic and measure the milk and cream in advance, keeping dairy refrigerated. Cook the pasta shortly before dinner. A prepared roux sauce can be rewarmed gently, but the combined noodles absorb it during storage, so assembling fresh gives the loosest coating.
Storage and Reheating
Refrigerate leftover creamy garlic penne pasta in shallow containers within two hours and use within three to four days. For reheating, add a little milk or water to one portion and warm over low heat, stirring until it reaches 165°F. Keep the burner gentle while the cold sauce loosens. Freezing is possible, but both a flour-thickened dairy sauce and cooked pasta can change texture after thawing; freshly cooked portions have the most even coating.
For temperature and handling guidance, see safe cooking and reheating temperatures and refrigerated food storage.
Tips and Variations
- Use a whisk at the milk stage and a spoon or spatula once the penne is added. The tools suit different parts of the same sauce.
- A short simmer is needed after the milk goes in. Merely heating flour and dairy until warm can leave a thin sauce with a raw flour taste.
- If lumps remain before adding cheese, whisk firmly or strain the sauce. It is easier to fix that texture before pasta fills the pan.
Frequently Asked Questions
Can I leave out the cream?
More milk can replace it, but the sauce will be lighter and thinner. Expect a different coating.
Is creamy garlic penne pasta an Alfredo-style recipe?
It shares dairy and Parmesan flavors, but this version uses a roux. That differs from relying only on butter and cheese.
Why did the sauce become too thick?
The roux thickens during heating and pasta absorbs liquid. Loosen with reserved cooking water, then serve promptly.
How can I avoid lumps?
Whisk a little milk into the roux first. Add more gradually while reaching the bottom and edges of the pan.
Can I use another short pasta?
Yes. Rotini or rigatoni also hold the sauce. Keep the same dry weight and follow their package timing.
More Recipe Ideas
These recipes offer other ways to plan a meal or dessert spread around creamy garlic penne pasta. Choose the flavors and cooking method that fit your menu.
- Creamy Garlic Shrimp Alfredo Pasta
- Creamy Parmesan Garlic Shrimp Pasta
- Garlic Butter Chicken Bites with Savory Creamy Parmesan Pasta
- Creamy Garlic Parmesan Pasta
Creamy Garlic Penne Pasta
Ingredients
Pasta and Sauce Ingredients
- 12 oz dry penne pasta
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1 cup Parmesan finely grated
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon Italian seasoning optional
- fresh parsley chopped, to taste for garnish
Instructions
- Boil pasta to the package’s al dente instructions. Reserve a small mug of cooking water, then drain without rinsing.
- Melt butter over medium heat. Add garlic and stir briefly until fragrant but still pale. Add flour and stir for one minute, lowering heat if needed to prevent browning.
- Whisk milk into the roux in several additions until smooth, then add cream. Bring to a gentle simmer and stir for about 3–5 minutes until the liquid coats a spoon.
- On low heat or off the burner, gradually stir in Parmesan, salt, pepper and optional Italian seasoning. Fold in cooked penne; loosen with reserved pasta water as needed. Taste, garnish with parsley and serve.
Notes
- Refrigerate leftovers promptly for three to four days; warm to 165°F with a little liquid.
- Finely grated Parmesan melts more evenly; avoid boiling the sauce after adding it.
