The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
Creamy Garlic Penne Pasta That’s Basically a Warm Hug in a Bowl
Look, I love a good pasta dish as much as the next person—but Creamy Garlic Penne Pasta? It hits differently. It’s not just pasta.
It’s a velvety, garlic-loaded, Parmesan-laced experience that wraps itself around each tube of penne like a cozy blanket. Every bite tastes like a luxurious escape, minus the need for plane tickets or pants with real buttons.
This dish is the definition of comfort food done right. Whether you’re battling a midweek slump or just want something satisfying without a culinary degree, this pasta’s here for you.
Add in some tender chicken pieces and bam—it’s not just dinner, it’s a whole mood. Let’s get into it.
Recipe Snapshot
| Category | Details |
| Yield | 4 servings |
| Serving Size | About 1.5 cups |
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Total Time | 30 minutes |
| Calories per Serving | ~575 calories |
| Primary Cooking Method | Simmering & Boiling |
| Occasion | Weeknight Dinner, Comfort Food |
| Diet Type | Non-Vegetarian (includes chicken) |
Calories are approximate and may vary depending on exact ingredients used.
Creamy Garlic Penne Pasta
Course: MainCuisine: ItalianDifficulty: EasyServings
1.5
cupsPrep time
10
minutesCooking time
20
minutesCalories
575
kcalSo, you know when you’re starving and just want to whip up something quick that also tastes like you spent hours on it? Creamy Garlic Penne Pasta is that go-to.
It’s got that luscious creamy texture, bold garlic flavor, and a cheesy undertone that hits all the right notes. Add some juicy chicken chunks, and now it’s officially a one-pot wonder.
Ingredients
- For the Pasta
12 oz penne pasta
Water and salt for boiling
- For the Sauce
2 tablespoons butter
1 tablespoon olive oil
6 garlic cloves, minced
2 tablespoons all-purpose flour
1 cup chicken broth (low sodium)
1 cup heavy cream
1 cup milk
1 cup grated Parmesan cheese
1 teaspoon salt (or to taste)
1/2 teaspoon black pepper
Pinch of red pepper flakes (optional but recommended)
- For the Chicken (Optional but Glorious)
2 boneless skinless chicken breasts, cooked and chopped
Salt and pepper to season
- Garnish
Fresh parsley, chopped
Extra grated Parmesan
Directions
- Cook the Pasta
Bring a large pot of water to a boil and salt it generously (around 1 tablespoon). Add your penne and stir it in so nothing sticks. Cook it until it’s al dente—just firm enough to still have a little bite, about 10–11 minutes. Before draining, scoop out about 1/2 cup of the pasta water and set it aside.
Then drain the pasta and let it chill nearby. That starchy water? It’s your creamy sauce’s best friend. - Sauté the Garlic
Heat butter and olive oil in a large, deep skillet over medium heat. Once it’s hot and shimmering, toss in the minced garlic.
Stir it around constantly for 1–2 minutes, just until it turns golden and makes your kitchen smell like you’re winning at life. Be careful not to let it burn—bitter garlic is a real mood killer - Make the Roux
Sprinkle in the flour and grab your whisk like it owes you money. Whisk constantly for about a minute until it forms a smooth, golden paste. This is the backbone of your sauce—it thickens and adds richness—so don’t skimp on the whisking. - Add the Liquids
Start by slowly pouring in the chicken broth, whisking non-stop to keep things silky. Then add the heavy cream and milk, still whisking.
Turn the heat down just a notch and let it all simmer for 5–7 minutes. Stir often to prevent sticking, and watch as it thickens into liquid gold. - Cheese It Up
Once it’s smooth and dreamy, stir in the Parmesan cheese gradually so it melts evenly.
Season the whole thing with salt, cracked black pepper, and a little red pepper flakes if you’re into a gentle kick. Taste it—add more cheese or spice if you feel like flexing. - Toss in the Pasta (and Chicken!)
Dump the drained penne into the sauce and toss until each piece is coated in creamy perfection. Got cooked chicken?
Stir that in now. If your sauce feels too thick, add a splash of the reserved pasta water until it’s just right—creamy, clingy, and glorious. - Garnish & Serve
Scoop the pasta into bowls and go nuts with garnishes. Fresh parsley? Yes. Extra Parm? Always. Then dig in while it’s hot, because cold creamy pasta is just a sad shell of its former self.
Extra Tips
- Grate Your Own Cheese: Pre-shredded Parmesan often contains anti-caking agents that prevent it from melting properly. For a sauce that’s smooth as silk, go for the real deal and grate it fresh.
- Use Room Temp Dairy: Don’t add cold milk or cream straight from the fridge to a hot pan—it can cause the sauce to curdle. Let your dairy sit out for a few minutes before using.
- Don’t Rush the Roux: Give the butter and flour mixture at least a full minute to cook before adding any liquid. This not only thickens the sauce but gets rid of any raw flour taste.
- Pasta Water = Secret Weapon: A splash of reserved pasta water can save a too-thick sauce. It helps everything cling perfectly to the pasta without making the dish watery.
- Add More Veggies: Feel like sneaking in something green? Spinach, peas, or even steamed broccoli work great here. Toss them in right before serving so they don’t turn mushy.
- Chicken Shortcuts: Got leftover rotisserie chicken? Use it! It saves time and still tastes amazing with the creamy sauce.
- Make It Spicy: Craving a kick? Double up on those red pepper flakes or swirl in a spoonful of chili garlic paste.
- Double It Up: This pasta is a crowd-pleaser. If you’re feeding more people (or want bomb leftovers), just double the ingredients and grab a bigger pot.
Equipment List
- Large pot (for boiling pasta)
- Colander
- Large skillet or sauté pan
- Whisk
- Measuring cups and spoons
- Wooden spoon or spatula
- Knife and cutting board (for chicken)
- Cheese grater (for fresh Parmesan)
Make-Ahead Tips
Want to be a weeknight dinner wizard? You can absolutely prep parts of this dish ahead of time. Cook the penne pasta, drain it, and toss it with a little olive oil to keep it from sticking—then store it in an airtight container in the fridge for up to 2 days.
Same goes for the chicken. Grill, sauté, or bake it beforehand, chop it up, and refrigerate it. When you’re ready to eat, just reheat everything together in the sauce until it’s nice and steamy. The sauce itself is best made fresh, but you can mince your garlic and measure out your ingredients ahead of time to make weeknight assembly lightning fast.
Storage Instructions
Leftovers? No problem. Store any extra creamy garlic penne pasta in an airtight container in the refrigerator for up to 3–4 days. Reheat gently on the stovetop over low heat, adding a splash of milk or cream to loosen the sauce and bring back that silky texture.
Avoid microwaving on high—it can make the sauce separate. If you must use the microwave, heat it in 30-second bursts and stir between each to keep everything smooth.
Freezing isn’t recommended for this one—the creamy sauce can get grainy when thawed. But honestly, it’s so good, you probably won’t have any leftovers to freeze anyway.
Common Questions
Can I prepare this meal in advance?
Yes! You can cook the pasta and chicken ahead of time. Store them separately in airtight containers and reheat everything with a splash of broth or cream when you’re ready to serve.
Can I use pre-grated cheese?
You can, but it’s not ideal. Pre-grated Parmesan has anti-caking agents that affect melting. For the creamiest sauce, grate it fresh.
Can I use chicken thighs instead of breasts?
Absolutely. Boneless, skinless chicken thighs work great and bring more flavor and juiciness to the dish.
Can I add veggies or more protein?
Yes, and yes. Toss in cooked shrimp, diced ham, or even bacon for protein. For veggies, try halved cherry tomatoes, sun-dried tomatoes, steamed asparagus, broccoli, mushrooms, or bell peppers.
What about spinach?
Spinach is a solid addition! Stir in fresh baby spinach at the end and let it wilt just before serving.
Should I cook pasta on high or low heat?
Bring the water to a boil over high heat, then cook the pasta at a rolling boil until al dente.
Do I need to add the broth?
Broth adds depth and helps with the sauce’s consistency. You can leave it out, but you’ll lose a layer of flavor.
Can I use vegetable broth instead of chicken?
Totally! It’s a great vegetarian alternative and works just fine flavor-wise.
How many cups of flour do I need?
Just 2 tablespoons. That’s enough to thicken the sauce without turning it into glue.
How long does the sauce take to thicken?
It usually thickens after about 5–7 minutes of simmering. Stir frequently to keep it smooth.
Does it matter what kind of milk I use?
Whole milk gives the best richness. 2% works too, but avoid skim. You can also go for half-and-half or use extra cream for ultra indulgence.
Nutritional Information
Here’s a rough estimate for one serving of Creamy Garlic Penne Pasta with chicken (about 1.5 cups):
- Calories: ~575 kcal
- Carbohydrates: 48g
- Protein: 28g
- Fat: 31g
- Saturated Fat: 17g
- Cholesterol: 110mg
- Sodium: 620mg
- Fiber: 2g
- Sugar: 4g
Nutrition will vary based on specific ingredients used, especially with additions like extra cheese, vegetables, or different types of meat.
Final Thoughts
Creamy Garlic Penne Pasta is one of those dishes you keep in your back pocket—not just for lazy weeknights, but for any moment you need a little culinary hug. It’s rich without being over-the-top, flavorful without a thousand ingredients, and versatile enough to please just about everyone at the table.
Whether you’re jazzing it up with extra veggies or doubling down with protein, this recipe brings comfort to the table in 30 minutes flat. Keep it simple, or go all out. Either way, it’s guaranteed to leave you scraping the bowl and planning your next batch before the first one’s even gone.
Seriously, make it once and tell me you’re not hooked.
