This Creamy Penne Pasta is one of those recipes I reach for when I want comfort without fuss. I first created this version on a hectic weeknight when the pantry offered only penne and a few staples. The result was so smooth and comforting that it immediately became a requested dish at our table. The sauce is rich without being heavy and the garlic and lemon brightness keeps each bite lively. It is perfect when you need a satisfying main or a generous side to share.

I love how quickly this comes together and how forgiving the technique is. The texture is all about the balance between al dente pasta and a silky sauce that clings to each tube of penne. The parmesan melts into the cream to give a slightly nutty and salty finish while a splash of lemon adds a clean note. It is a reliable dish for both solo dinners and small gatherings. Over the years I have made small adjustments to maximize flavor while keeping the 20 minute total time intact.

Ingredients

• Penne pasta: Use 8 ounces which is about half a pound or enough for four modest servings. Look for high quality dried penne from brands like Barilla or De Cecco for a firm bite and even cooking.
• Butter: Four tablespoons unsalted butter helps control the seasoning. Plug in a good quality European style butter for a slightly creamier result.
• All purpose flour: Two teaspoons to create a light roux that stabilizes the cream. Measure precisely to avoid a floury taste.
• Garlic: Four cloves finely minced. Fresh garlic gives bright aromatic heat that infuses the butter base more effectively than powders.
• Vegetable broth: A quarter cup used to thin the roux then to deglaze the pan. Chicken broth or a dry white wine are fine substitutes.
• Lemon juice: One teaspoon fresh juice adds subtle acidity that balances the richness of cream and cheese.
• Heavy cream: One cup. Full fat heavy cream offers the best body and mouthfeel. Lower fat milks will change the texture.
• Parmesan cheese: Half a cup finely grated. Use fresh grated Parmigiano Reggiano for the cleanest flavor. Pre grated versions will still work in a pinch.
• Salt and black pepper: To taste. Finish with additional salted pasta water as needed for seasoning.
• Fresh parsley: A handful chopped for garnish which adds a fresh herb note and color contrast.

Instructions

Cook the pastaBring a large pot of salted water to a rolling boil over high heat. Add 8 ounces penne and cook to al dente which is typically two to three minutes less than the package directions. For most brands this means 8 to 10 minutes total. Test a piece for a tender center with a slight resistance. Before draining reserve at least one cup of the cooking water.Make the butter and flour baseWhile the pasta cooks melt 4 tablespoons butter in a large 12 inch skillet set over medium heat. Sprinkle in 2 teaspoons all purpose flour and whisk until it forms a smooth paste. Cook this paste for about 60 seconds stirring frequently to remove the raw flour taste and to build a subtle nutty note without browning deeply.Add garlic and deglazeAdd 4 cloves minced garlic to the cooked roux then immediately pour in 1 quarter cup vegetable broth and 1 teaspoon fresh lemon juice. Whisk continuously and bring to a gentle simmer. Let it bubble for about 30 seconds to marry the flavors and lift any fond from the pan.Incorporate the creamSlowly whisk in 1 cup heavy cream until fully combined. Bring the mixture to a gentle simmer then reduce heat to medium low. Cook for about 2 minutes until the sauce thickens slightly. You should see the sauce coat the back of a spoon.Finish with cheese and combineRemove the skillet from heat and stir in half a cup grated parmesan cheese until it melts into the sauce. Season with salt and freshly cracked black pepper to taste. Add the drained penne to the skillet and toss to coat. Use reserved pasta water one tablespoon at a time if the sauce becomes too thick to reach a smooth glossy finish.Serve and garnishDivide among warmed plates and garnish with extra parmesan and chopped fresh parsley. Serve immediately with a green salad or roasted seasonal vegetables.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days. To reheat, warm gently in a skillet over low heat and stir in a splash of reserved or fresh hot water to loosen the sauce. Avoid microwaving at high heat which can cause the cream to break. For freezing, portion into single servings and freeze flat in freezer safe bags for up to three months. Thaw overnight in the refrigerator and reheat slowly on the stovetop.

Ingredient Substitutions

If you prefer a lighter option use half and half though the sauce will be less rich and will require careful warming to prevent separation. Substitute vegetable broth with chicken broth for added savory depth or with a dry white wine for brightness. Swap parmesan for pecorino romano for a saltier sharper profile. For a dairy free version use a high quality nondairy cream alternative and vegan parmesan though texture will differ.

Serving Suggestions

Serve with a crisp green salad dressed with lemon vinaigrette for contrast. A simple side of roasted asparagus or broccoli makes a balanced plate. For a heartier meal add pan seared chicken breasts or sautéed shrimp. Garnish with extra grated parmesan and chopped parsley and offer freshly cracked black pepper at the table.

Cultural Background

Pasta in cream based sauces is a staple comfort tradition in many regions that blend simple dairy and cheese with dried pasta. While classic Italian preparations often focus on olive oil and cheese the use of a butter and cream base has long been popular in Italian influenced home cooking and in modern bistro kitchens. Tubular shapes like penne trap sauce which is why they are commonly paired with thicker emulsified sauces in European and Italian influenced cuisines.

Seasonal Adaptations

In spring toss in peas and lemon zest for bright freshness. In summer add heirloom cherry tomatoes and basil. For autumn and winter stir in roasted mushrooms or wilted kale to add earthiness and seasonal depth. Small changes in vegetables or proteins will keep the dish feeling timely while maintaining the quick 20 minute total time.

Meal Prep Tips

Cook the pasta and make the sauce separately. Store components in separate airtight containers: pasta with a light drizzle of oil and sauce chilled in another container. When ready to eat warm the sauce and toss in pasta with a few tablespoons of hot water to re emulsify. This method keeps textures fresher when preparing lunches or quick dinners for the week.

Share this with friends and family, and allow the simple techniques to inspire your own variations. It is a small ritual to invite comfort into an ordinary evening and it always rewards with warm smiles around the table.