- Perfect weeknight dinner that comes together in just 20 minutes
- Restaurant-quality taste with simple pantry ingredients
- Beginner-friendly recipe with clear step-by-step instructions
- Customizable base for adding protein or vegetables
The Perfect Pasta Solution
Ever stood in your kitchen at 6 PM, hungry and tired, with no dinner plan? This creamy garlic penne pasta recipe is your answer. Ready in just 20 minutes, this dish delivers restaurant-quality flavor without hours in the kitchen.
The secret lies in the garlic-infused cream sauce that coats every piece of penne perfectly. This recipe serves 4 people generously, making it ideal for family dinners or meal prep.
Nutrition Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 520 |
| Protein | 12g |
| Carbohydrates | 58g |
| Fat | 28g |
| Fiber | 3g |
| Sodium | 320mg |
Values are approximate and based on recipe as written
What You’ll Need
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Penne pasta | 1 pound (16 oz) | Regular or whole wheat |
| Unsalted butter | 4 tablespoons | Room temperature |
| Garlic | 6 cloves | Minced |
| Heavy cream | 2 cups | At room temperature |
| Parmesan cheese | 1 cup | Freshly grated |
| Salt | 1 teaspoon | Plus more for pasta water |
| Black pepper | ½ teaspoon | Freshly ground |
| Fresh parsley | ¼ cup | Chopped, for garnish |
| Red pepper flakes | ¼ teaspoon | Optional, for heat |
Kitchen Equipment
| Tool | Purpose |
|---|---|
| Large pot | For boiling pasta |
| Colander | For draining pasta |
| Large skillet | For making sauce |
| Wooden spoon | For stirring |
| Microplane or grater | For cheese |
| Measuring cups and spoons | For accurate measurements |
| Sharp knife | For mincing garlic |
Possible Substitutions
- Heavy cream: Half-and-half or whole milk (sauce will be thinner)
- Parmesan cheese: Pecorino Romano or Asiago
- Fresh garlic: 1½ teaspoons garlic powder (but fresh is better!)
- Penne: Any medium pasta shape like fusilli, rotini, or farfalle
Step-by-Step Instructions
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4
Preparation Phase
- Set up your workspace
- Clear your countertop and gather all ingredients
- Place a large cutting board on the counter
- Have a small bowl ready for minced garlic
- Set measuring cups and spoons within reach
- Place colander in the sink for draining pasta later
- Prepare your ingredients
- Take butter and cream out of refrigerator 15-20 minutes before cooking so they reach room temperature
- To mince garlic: Peel each clove by pressing with the flat side of your knife until the skin cracks, then remove skin
- Finely chop each clove until pieces are very small (about 1/16 inch or smaller)
- To grate cheese: Use the small holes of a box grater or a microplane to grate 1 cup of Parmesan (about 2-3 ounces of cheese)
- Wash parsley, pat dry with paper towels, and chop leaves finely with a sharp knife
- Fill a large pot with water (about 4 quarts or ¾ full)
- Add 1 tablespoon of salt to the water (it should taste salty like the sea)
- Place on stove over high heat
- Cover with lid to help water boil faster
- Wait until water reaches a full, rolling boil (large bubbles that don’t stop when stirred)
Cooking Phase
- Cook the pasta
- Once water is boiling rapidly, add all the penne pasta
- Immediately stir with a wooden spoon in a circular motion to prevent sticking
- Set a timer for the time listed on the pasta package (usually 9-11 minutes)
- Stir the pasta again after 2 minutes and then every few minutes
- How to test for doneness: At the minimum cooking time, remove one piece with a spoon, let it cool slightly, and bite into it. It should be firm but not crunchy (al dente means “to the tooth”)
- Important beginner step: Before draining, scoop out 1 cup of the starchy pasta water with a measuring cup and set aside
- Turn off heat and carefully drain pasta in colander, but do not rinse
- Make the sauce base
- While pasta is cooking, place a large skillet on another burner over medium heat
- Add the 4 tablespoons butter to the pan
- Allow butter to melt completely (about 1 minute) – it should sizzle gently but not brown
- Beginner’s note: If butter starts to brown, your heat is too high – remove from heat briefly and reduce temperature
- Cook the garlic
- Add all the minced garlic to the melted butter
- Stir constantly with wooden spoon for exactly 30-45 seconds
- Warning signs to watch for:
- If garlic starts to turn golden, immediately move to next step
- Garlic burns very quickly and becomes bitter, so keep it moving in the pan
- Keep your face away from the pan as the garlic releases strong vapors
- Add the cream
- Reduce heat to medium-low
- Slowly pour in the 2 cups of heavy cream while stirring continuously
- Keep stirring until the cream and butter are fully combined (about 30 seconds)
- Allow mixture to come to a gentle simmer – you’ll see small bubbles forming around the edges of the pan
- Let it simmer for 4-5 minutes, stirring occasionally
- Visual cue: Sauce is ready when it coats the back of a spoon and you can draw a line through it with your finger
- Incorporate the cheese
- Remove skillet from heat completely
- Add the grated Parmesan cheese in three portions, stirring thoroughly after each addition
- Stir in a figure-eight motion until all cheese is melted and sauce is smooth
- If sauce seems stringy or cheese clumps, add 2 tablespoons of reserved pasta water and stir vigorously
- Sprinkle in 1 teaspoon salt and ½ teaspoon black pepper, then stir
- Check sauce consistency
- The sauce should be thick enough to coat the back of a spoon but still flow slowly
- If too thick: Add reserved pasta water, 2 tablespoons at a time, stirring after each addition
- If too thin: Return to low heat and simmer for 1-2 more minutes, stirring constantly
- Combine pasta and sauce
- Add the drained pasta directly to the sauce in the skillet
- If your skillet isn’t large enough, return pasta to the empty cooking pot and pour sauce over it
- Using tongs or two wooden spoons, gently toss pasta until every piece is evenly coated with sauce
- Let the pasta and sauce sit together for 1 minute to allow pasta to absorb some sauce
Finishing Touches
- Final adjustments
- Taste the pasta and add more salt or pepper if needed
- If pasta has cooled too much, place over low heat for 1 minute, stirring gently
- If sauce seems too thick after sitting, add a splash of reserved pasta water
- Serve properly
- Transfer pasta to a large, warmed serving bowl or divide among four individual plates
- Sprinkle evenly with chopped parsley
- Add red pepper flakes if desired for a hint of heat
- Serve immediately with extra grated Parmesan on the side
- Presentation tip: Twirl a portion with tongs to create height on each plate
Troubleshooting
Common Issues and Solutions
- Sauce is separating or looks curdled:
- Heat was likely too high. Remove from heat immediately
- Add 1-2 tablespoons of cold heavy cream and whisk vigorously
- For next time, keep temperature lower and remove from heat before adding cheese
- Pasta is clumping together:
- Didn’t stir enough during cooking or after draining
- Fix by gently separating with forks and adding a splash of warm water
- Next time, stir pasta immediately after adding to water and again during cooking
- Sauce is too garlicky:
- Balance by adding more cream (¼ cup) and a bit more cheese
- Next time, use fewer garlic cloves or cook them slightly longer
- Sauce won’t thicken:
- Continue simmering on low heat for a few more minutes
- Add 2-3 more tablespoons of grated Parmesan
- Make sure you’re using heavy cream, not half-and-half or milk
Variations and Add-Ins
This creamy garlic penne works as a fantastic base recipe. Try these easy additions:
Protein Options
- Grilled chicken breast:
- Season 1 pound boneless chicken with salt and pepper
- Cook in a separate pan until internal temperature reaches 165°F
- Slice into ½-inch strips and add to pasta at the end
- Sautéed shrimp:
- Peel and devein 1 pound large shrimp
- Cook in 1 tablespoon butter for 2 minutes per side until pink
- Add to pasta during the final toss
- Italian sausage:
- Remove casings from 1 pound Italian sausage
- Brown in a separate pan, breaking into small pieces
- Drain excess fat before adding to pasta
Vegetable Ideas
- Sautéed mushrooms:
- Slice 8 ounces mushrooms and cook in 1 tablespoon butter until golden
- Add to sauce before mixing with pasta
- Fresh spinach:
- Add 2 cups fresh spinach to hot sauce and stir until wilted, about 1 minute
- Then add pasta and continue with recipe
- Roasted cherry tomatoes:
- Halve 1 pint cherry tomatoes and toss with olive oil, salt, and pepper
- Roast at 400°F for 10-15 minutes until softened
- Gently fold into the finished pasta
- Steamed broccoli florets:
- Cut 2 cups broccoli into small florets
- Steam for 3-4 minutes until bright green but still firm
- Add to pasta during the final toss
Storage and Reheating
- Refrigerator:
- Let pasta cool completely but no longer than 1 hour at room temperature
- Transfer to airtight containers and refrigerate for up to 3 days
- Cream sauce may thicken considerably when cold – this is normal
- Freezer:
- Not recommended for this recipe
- Cream-based sauces typically separate when frozen and thawed
- If you must freeze, expect texture changes upon reheating
Reheating Instructions
- Stovetop (best method):
- Place refrigerated pasta in a skillet over low heat
- Add 2-3 tablespoons of milk or water
- Cover with lid and heat for 3-4 minutes
- Stir gently halfway through
- Heat until internal temperature reaches 165°F
- Microwave (quicker option):
- Place single portion in microwave-safe bowl
- Add 1 tablespoon of milk or water and cover loosely
- Heat at 50% power for 1 minute
- Stir gently, then heat in additional 30-second intervals until warmed through
- Stir well before serving to redistribute sauce
Safety Tips
- Always wash hands with soap and warm water for 20 seconds before handling ingredients
- Keep raw proteins separate from other ingredients if adding to the recipe
- Use separate cutting boards for produce and proteins
- Refrigerate leftover pasta within 1 hour of cooking
- Cream-based dishes should not sit out at room temperature for more than 2 hours
- Ensure pasta reaches at least 165°F when reheating before consuming
Final Tips
- For extra flavor: Toast 1 tablespoon of Italian seasoning in the butter before adding garlic
- For a lighter version: Replace half the cream with reserved pasta water and reduce butter to 2 tablespoons
- Perfect pairing: Serve with a simple green salad dressed with lemon juice and olive oil
- Make ahead option: Prepare sauce up to 1 day ahead and refrigerate; gently reheat and cook fresh pasta when ready to serve
This creamy garlic penne pasta recipe proves that amazing flavor doesn’t require hours in the kitchen. With just a handful of quality ingredients and 20 minutes, you’ll have a meal that tastes like it came from your favorite Italian restaurant. The silky sauce, punchy garlic, and perfectly cooked pasta create a dish that’s bound to become a family favorite.
