In just 20 minutes I make a silky Creamy Garlic Penne Pasta from simple staples like cream, lemon, and parmesan, and I promise the secret to its flavor will make you click for the recipe.

Jump to Recipe

If you have 20 minutes, this Creamy Garlic Penne Pasta feels like a tiny kitchen miracle. I love how bright garlic and freshly grated Parmesan cheese lift it from bland to weirdly addictive.

It’s quick, not fussy, and somehow leaves you wondering why good food usually takes so long. Sometimes I eat it standing at the counter because I can’t wait, other times I pretend it was a fancy plan.

Either way it keeps pulling me back, tempting me to tweak it even when I’m tired. You might think it’s simple, but it hides a few surprises.

Ingredients

Print Recipe (No Advertisments)

Penne pasta, mostly carbs for energy, modest protein, it’s filling and comforting.
Unsalted butter adds richness and fat, few nutrients, great mouthfeel, not really healthy.
Extra virgin olive oil brings healthy fats, heart friendly, fruity notes, kinda silky.
Garlic adds savory punch, tiny calories, antioxidants, slightly spicy and very aromatic.
Heavy cream gives silkiness and fat, makes dish indulgent, it’s not light or lean.
Parmesan adds salty umami, calcium and protein, sharp flavor, use it sparingly.
Lemon zest and juice brighten the sauce with acidity, adds fresh sour notes.
Parsley offers herb freshness, tiny vitamins, color and a light bitter green edge.

Ingredient Quantities

12 oz (340 g) penne pasta

2 tablespoons unsalted butter

1 tablespoon extra virgin olive oil

4 cloves garlic, minced

1 cup (240 ml) heavy cream

1/2 cup (45 g) freshly grated Parmesan cheese

Zest and juice of 1 lemon

1/2 teaspoon fine salt

1/4 teaspoon freshly ground black pepper

1/4 teaspoon crushed red pepper flakes (optional)

1/2 cup (120 ml) pasta cooking water

2 tablespoons chopped fresh parsley

How to Make this

Print Recipe (No Advertisments)

1. Bring a large pot of water to a rolling boil, salt it well like the sea, then add 12 oz penne and cook until just al dente, about 9 to 11 minutes; save 1/2 cup (120 ml) of the hot pasta cooking water before you drain the pasta.

2. While pasta cooks, zest then juice 1 lemon and grate 1/2 cup (45 g) Parmesan from a block, fresh cheese melts way better.

3. In a large skillet over medium heat melt 2 tablespoons unsalted butter with 1 tablespoon extra virgin olive oil so the butter won’t burn.

4. Add 4 cloves minced garlic and sauté 30 to 45 seconds until fragrant, don’t let it brown or it’ll taste bitter; toss in 1/4 teaspoon crushed red pepper flakes now if you want a little heat.

5. Pour in 1 cup (240 ml) heavy cream and bring to a gentle simmer, reduce the heat a notch so it bubbles softly, simmer 2 minutes to thicken slightly.

6. Stir in the lemon zest and juice, 1/2 teaspoon fine salt and 1/4 teaspoon freshly ground black pepper, taste and adjust a little if needed.

7. Remove the pan from the heat and slowly stir in the grated Parmesan so it melts smoothly into the sauce, doing this off the direct heat helps prevent grainy cheese.

8. Add the drained penne to the skillet along with the reserved 1/2 cup pasta water and toss or stir briskly to emulsify the sauce and coat the pasta; if it seems too thick add a splash more cooking water.

9. Finish with 2 tablespoons chopped fresh parsley, give it one last toss, taste for salt and pepper and serve right away; use tongs to plate so you get lots of creamy sauce on every bite.

Equipment Needed

1. Large pot for boiling the pasta (big enough for 12 oz penne)
2. Colander to drain the pasta
3. Large skillet or frying pan for the cream sauce
4. Measuring cups and spoons (especially a 1 cup measure and tbsp/tsp)
5. Microplane zester for the lemon, plus a fine grater for the Parmesan
6. Chef’s knife and cutting board for mincing garlic, zesting and chopping parsley
7. Tongs for tossing and plating, plus a silicone spatula or wooden spoon for stirring
8. Heatproof measuring cup or small ladle to reserve about 1/2 cup pasta water

FAQ

Q: How long should I cook the penne so it's al dente? A: Cook it about 1 to 2 minutes less than the package says, usually around 9 to 11 minutes for penne. Taste one to check it — it should be firm with a slight bite. And remember to reserve 1/2 cup pasta water before you drain it.

Q: My sauce looks thin, how do I thicken it? A: Simmer the cream gently until it reduces a bit, stir in the grated Parmesan off the heat so it melts smoothly, and add small amounts of the reserved pasta water to reach the texture you want. If you need it thicker fast, whisk 1 tsp cornstarch into 1 tbsp cold water and stir that in while simmering, just a little at a time.

Q: Can I make this lighter or use milk instead of heavy cream? A: Yes, use half and half or whole milk but the sauce will be less rich. To keep some body, add a teaspoon of cornstarch or simmer longer to reduce. Greek yogurt can work if you take the pan off heat then whisk it in so it dont split.

Q: How do I stop the sauce from breaking or getting grainy? A: Keep heat low, dont boil the cream, and add Parmesan off the heat or on very low heat so it melts slowly. Use the pasta water gradually to loosen the sauce, and stir constantly when combining pasta and sauce so it emulsifies.

Q: Can I add protein or veggies and when should I add them? A: Absolutely. Cook chicken, shrimp, or mushrooms separately first so they get a nice sear, then toss them with the pasta at the end. Quick greens like spinach are best stirred in right at the end so they just wilt.

Q: How should I store and reheat leftovers? A: Cool and refrigerate in an airtight container for up to 3 to 4 days. Reheat gently on low heat with a splash of milk, cream, or reserved pasta water to loosen the sauce. In the microwave heat short bursts and stir between them so it reheats evenly.

Creamy Garlic Penne Pasta Recipe Substitutions and Variations

Heavy cream: evaporated milk 1:1 for similar richness; or make your own by mixing 3/4 cup whole milk + 1/4 cup melted butter per cup of cream; full-fat coconut milk for a dairy free, slightly coconutty version.
Parmesan cheese: Pecorino Romano (a bit saltier so use a little less); Grana Padano or Asiago 1:1; nutritional yeast 1–2 tbsp if you want a vegan, cheesy flavor.
Lemon zest + juice: lime juice/zest 1:1; bottled lemon juice in equal amounts if fresh isnt available; or 1 tsp white wine vinegar plus extra zest to mimic acidity.
Unsalted butter + olive oil: use all olive oil (same total volume) for a lighter/dairy free option; ghee for a nuttier buttery note; vegan butter 1:1 to keep it dairy free.

Pro Tips

– Grate the Parmesan from a block and add it off the heat so it melts silky, it wont turn grainy that way and you get a much creamier sauce.
– Save more than 1/2 cup pasta water, but dont dump it all in at once; start with a few tablespoons and toss until the sauce emulsifies, add more only if you need to loosen it.
– Melt butter with the olive oil and keep the garlic super quick, like 30 seconds, it should get fragrant not brown, brown garlic tastes bitter; if it does brown either start that step again or cool it fast by adding the cream.
– Add lemon juice little by little and taste as you go, too much acid at once can make the sauce seem thin or split, the zest gives brightness without the risk so dont skimp on it.

Creamy Garlic Penne Pasta Recipe

Recipe by Filip Tappenela

0.0 from 0 votes

In just 20 minutes I make a silky Creamy Garlic Penne Pasta from simple staples like cream, lemon, and parmesan, and I promise the secret to its flavor will make you click for the recipe.

Servings

servings

Calories

650

kcal

Equipment: 1. Large pot for boiling the pasta (big enough for 12 oz penne)
2. Colander to drain the pasta
3. Large skillet or frying pan for the cream sauce
4. Measuring cups and spoons (especially a 1 cup measure and tbsp/tsp)
5. Microplane zester for the lemon, plus a fine grater for the Parmesan
6. Chef’s knife and cutting board for mincing garlic, zesting and chopping parsley
7. Tongs for tossing and plating, plus a silicone spatula or wooden spoon for stirring
8. Heatproof measuring cup or small ladle to reserve about 1/2 cup pasta water

Ingredients

12 oz (340 g) penne pasta
2 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
4 cloves garlic, minced
1 cup (240 ml) heavy cream
1/2 cup (45 g) freshly grated Parmesan cheese
Zest and juice of 1 lemon
1/2 teaspoon fine salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper flakes (optional)
1/2 cup (120 ml) pasta cooking water
2 tablespoons chopped fresh parsley

Directions

Bring a large pot of water to a rolling boil, salt it well like the sea, then add 12 oz penne and cook until just al dente, about 9 to 11 minutes; save 1/2 cup (120 ml) of the hot pasta cooking water before you drain the pasta.
While pasta cooks, zest then juice 1 lemon and grate 1/2 cup (45 g) Parmesan from a block, fresh cheese melts way better.
In a large skillet over medium heat melt 2 tablespoons unsalted butter with 1 tablespoon extra virgin olive oil so the butter won't burn.
Add 4 cloves minced garlic and sauté 30 to 45 seconds until fragrant, don't let it brown or it'll taste bitter; toss in 1/4 teaspoon crushed red pepper flakes now if you want a little heat.
Pour in 1 cup (240 ml) heavy cream and bring to a gentle simmer, reduce the heat a notch so it bubbles softly, simmer 2 minutes to thicken slightly.
Stir in the lemon zest and juice, 1/2 teaspoon fine salt and 1/4 teaspoon freshly ground black pepper, taste and adjust a little if needed.
Remove the pan from the heat and slowly stir in the grated Parmesan so it melts smoothly into the sauce, doing this off the direct heat helps prevent grainy cheese.
Add the drained penne to the skillet along with the reserved 1/2 cup pasta water and toss or stir briskly to emulsify the sauce and coat the pasta; if it seems too thick add a splash more cooking water.
Finish with 2 tablespoons chopped fresh parsley, give it one last toss, taste for salt and pepper and serve right away; use tongs to plate so you get lots of creamy sauce on every bite.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

Serving Size: 290g
Total number of serves: 4
Calories: 650kcal
Fat: 35.3g
Saturated Fat: 19.3g
Trans Fat: 0.13g
Polyunsaturated: 2g
Monounsaturated: 11.2g
Cholesterol: 91.5mg
Sodium: 480mg
Potassium: 419mg
Carbohydrates: 65.8g
Fiber: 2.7g
Sugar: 1.5g
Protein: 16g
Vitamin A: 615IU
Vitamin C: 8.8mg
Calcium: 166mg
Iron: 1.62mg

Creamy Garlic Penne Pasta Recipe

Ingredients

Ingredient Quantities

How to Make this

Equipment Needed

FAQ

Creamy Garlic Penne Pasta Recipe Substitutions and Variations

Pro Tips