This creamy penne pasta is one of those dishes I reach for when I want comfort without fuss. I first developed this version on a weeknight when deadlines were looming and the pantry was sparse: a box of penne, a stick of butter, and a wedge of parmesan. What started as a necessity quickly became a favorite because the sauce is rich, garlicky, and silky—coating every tube of pasta with buttery cream and salty cheese. It’s the kind of dish that fills the kitchen with a warm, inviting aroma and prompts everyone to linger at the table.

I love this preparation because it hits familiar textures and flavors: the al dente bite of penne, the smoothness of heavy cream thickened into a light satin sauce, and the bright lift of lemon juice that keeps things from feeling too heavy. It’s an accessible, forgiving formula: swap shapes, add a protein or vegetables, and you’ve got a different meal built on the same technique. Chef Jessica Randhawa’s sunny energy and the simple, reliable components make this a go-to for busy evenings and relaxed weekends alike.

Ingredients

• Penne pasta (8 ounces / ½ lb): Choose good-quality durum wheat penne for al dente structure; short tubes hold the sauce inside, giving a satisfying bite—Barilla or De Cecco are reliable brands.
• Unsalted butter (4 tablespoons): Provides the fat base and flavor; use unsalted so you can control seasoning—plug in salted only if you adjust added salt downward.
• All-purpose flour (2 teaspoons): A small amount used to make a quick roux that gives the cream a silky, slightly thickened texture without heaviness.
• Garlic (4 cloves, minced): Fresh garlic gives bright aromatics; press or finely mince so it disperses evenly—avoid pre-minced jars for best flavor.
• Vegetable or chicken broth (¼ cup): Deglazes the pan and adds savory depth; a dry white wine can be substituted for more complexity.
• Lemon juice (1 teaspoon): Balances richness with acidity—freshly squeezed is best for the cleanest flavor.
• Heavy cream (1 cup): The backbone of the sauce; higher fat yields a luxuriously smooth finish that clings to pasta—half-and-half will not set the same way.
• Parmesan cheese (½ cup, grated): Adds salty, umami depth; grate fresh from a wedge rather than pre-grated for melting quality—Parmigiano-Reggiano recommended.
• Salt and black pepper: Season to taste at the end; adjust with reserved pasta water to reach the perfect balance.
• Fresh parsley: Bright garnish—flat-leaf parsley chopped finely adds color and freshness.

Instructions

Boil the pasta:Bring a large pot of water to a rolling boil and salt it generously (about 1 tablespoon per 4 quarts). Add 8 ounces of penne and cook until al dente—usually 2–3 minutes less than the package time so it finishes in the sauce. Reserve at least 1 cup of the starchy pasta water before draining.Make a quick roux:While the pasta cooks, melt 4 tablespoons of unsalted butter in a 12-inch skillet over medium heat. Sprinkle in 2 teaspoons of flour and whisk to combine into a smooth paste. Cook the roux for about 1 minute to remove raw flour taste; you should see it become slightly bubbly but not brown.Add aromatics and deglaze:Add the minced garlic and immediately pour in ¼ cup vegetable or chicken broth and 1 teaspoon lemon juice. Whisk continuously as the liquid comes to a gentle simmer—this lifts any browned bits and integrates flavor. Simmer for about 30 seconds so the garlic softens without burning.Incorporate the cream:Still whisking, slowly stream in 1 cup heavy cream until smooth. Bring the mixture to a gentle simmer, then reduce heat to medium-low. Cook for 2 minutes, whisking occasionally, until the sauce has thickened slightly and coats the back of a spoon.Finish with cheese and seasoning:Remove the skillet from heat and stir in ½ cup grated parmesan until melted and glossy. Season with salt and freshly ground black pepper to taste. The cheese will further thicken the sauce; if it becomes too stiff, loosen with reserved pasta water a little at a time.Toss pasta into sauce:Add the drained penne to the skillet and toss gently to coat. Add reserved pasta water, a few tablespoons at a time, until the sauce reaches a silky, clingy consistency. Serve immediately with extra grated parmesan and chopped fresh parsley.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce will thicken as it cools—when reheating, add a splash of milk, cream, or reserved cooking water and rewarm gently over low heat while stirring to return the emulsion to a silky texture. Do not boil the sauce; high heat can break the cream and cause separation. For longer storage, keep cooked pasta and sauce separate in the freezer—thaw in the fridge overnight and finish on the stove for best texture.

Ingredient Substitutions

If you need to swap ingredients, consider these measured substitutions: replace heavy cream with full-fat coconut milk for a dairy-free option (texture will be slightly different, and flavor will be coconut-forward); use half-and-half plus 1 tablespoon butter to approximate richness, though the sauce will be thinner; short-cut with pre-shredded parmesan only in a pinch, but expect less melt and occasional graininess. For gluten-free, use a certified gluten-free penne made from corn or rice and increase cooking attention so it stays al dente.

Serving Suggestions

Serve the pasta with a crisp green salad dressed in lemon vinaigrette to cut through the richness, or pair with roasted broccoli or sautéed mushrooms for an extra layer of texture. For a heartier main, add grilled shrimp, shredded rotisserie chicken, or pan-seared chicken thighs. Garnish with chopped parsley and a final grind of black pepper; a few lemon zest strips brighten the plate and make the dish look restaurant-ready.

Cultural Background

This style of creamy, cheese-forward pasta is rooted in Italian-American traditions where richer dairy ingredients were embraced and adapted for local tastes. While classic Italian sauces often emphasize olive oil, tomato, or simple butter-and-cheese combinations, the American palate favored cream-enriched sauces in the 20th century—developing comforting dishes that balance European technique with New World indulgence. The technique of finishing pasta in sauce with reserved water is a hallmark of Italian cooking, ensuring cohesion and ideal texture.

Seasonal Adaptations

In spring and summer, fold in blanched asparagus tips, peas, or fresh baby spinach at the end of cooking for brightness and color. In autumn and winter, roast diced butternut squash or add caramelized onions for deeper, sweeter notes. For holiday entertaining, stir in a handful of toasted pine nuts and a sprinkle of lemon zest to elevate the presentation and introduce a nutty crunch.

Meal Prep Tips

For efficient meal prep, cook the pasta to al dente and toss with a light coating of olive oil, then refrigerate up to 2 days. Keep the cream sauce chilled separately; when ready to serve, gently rewarm the sauce, add the pasta and a few tablespoons of hot water to meld. This approach keeps textures from becoming gummy and allows quick assembly on busy nights. Portion into microwave-safe containers if packing lunches, and reheat with a splash of milk or broth to bring back silkiness.

There’s a quiet joy in making something so straightforward feel special. This creamy penne is approachable enough for a novice cook but full of technique for those who love to refine their method. Try it, make it yours, and notice how simple adjustments—freshly grated cheese, a squeeze of lemon, a few tablespoons of pasta water—transform the dish.