You know those nights when you’re craving something rich, comforting, and ridiculously easy? That’s exactly why I fell in love with this Creamy Garlic Butter Penne. I first whipped it up one frantic Tuesday when my fridge was nearly empty, just pasta, butter, garlic, and cream. Oh my stars, it was magical! Now it’s my go-to when I need a quick dinner that tastes like I spent hours cooking. The sauce comes together while the pasta boils, and before you know it, you’re twirling forkfuls of silky, garlicky perfection. Trust me, this simple dish punches way above its weight class in the flavor department.
Why You’ll Love This Creamy Garlic Butter Penne
This isn’t just another pasta dish, it’s your new weeknight hero! Here’s why:
- Ready in 25 minutes flat, faster than pizza delivery and way more satisfying
- Creamy without being heavy, that butter-garlic-cream combo creates magic in every bite
- Endlessly adaptable, toss in turkey bacon, grilled chicken, or whatever veggies you’ve got
- Kids and adults both devour it, my picky nephew asks for seconds every time
Seriously, once you try this, you’ll wonder how you ever survived without it in your recipe rotation!
Creamy Garlic Butter Penne
Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil. Cook the penne according to package instructions until al dente. Drain and set aside.
- In a skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
- Pour in the heavy cream and stir well. Let the sauce simmer for 2-3 minutes until slightly thickened.
- Add the Parmesan cheese, salt, and black pepper. Stir until the cheese is melted and the sauce is smooth.
- Toss the cooked penne in the sauce until evenly coated. Garnish with fresh parsley before serving.
Notes
Ingredients for Creamy Garlic Butter Penne
Here’s the beautiful part, you probably have most of these ingredients already! I love recipes where I don’t need to make a special grocery run. Just gather:
For the Pasta
- 12 oz penne pasta, the ridges hold onto that creamy sauce like a dream
For the Sauce
- 4 tbsp unsalted butter, real butter only, please! It makes all the difference
- 4 cloves garlic, minced, fresh is best, but I won’t judge if you use pre-minced in a pinch
- 1 cup heavy cream, this is what creates that luscious texture
- ½ cup grated Parmesan cheese, the good stuff from the refrigerated section, not the shaker bottle
- ¼ tsp black pepper, freshly cracked if you can
- ¼ tsp salt, go easy here since the Parmesan adds saltiness too
- 2 tbsp fresh parsley, chopped, for that bright green pop at the end
See? Nothing fancy, just good ingredients treated right. I always double-check my butter and cream are cold before starting, they incorporate better that way. And don’t skimp on the garlic, four cloves might sound like a lot, but trust me, it mellows beautifully in the sauce!
Equipment You’ll Need
One of the best things about this recipe? You don’t need fancy gadgets! Just grab:
- A large pot, for boiling that pasta to perfection
- A good skillet, I prefer stainless steel for making those creamy sauces
That’s it, no special tools required! Though I will say, having a wooden spoon and measuring cups handy makes the process smoother. My grandma’s old wooden spoon is my secret weapon for stirring sauces, it just feels right, you know?
How to Make Creamy Garlic Butter Penne
Alright, let’s make some pasta magic happen! This comes together so fast you’ll barely have time to set the table. Here’s exactly how I do it, follow these steps and you’ll have restaurant-quality pasta in no time.
Cook the Pasta
First things first, get that pasta going! Here’s my foolproof method:
- Fill your big pot with water (about 4 quarts) and bring it to a rolling boil. Don’t skimp on the water, pasta needs room to dance!
- Once boiling, add a big handful of salt, I use about 2 tablespoons. The water should taste like the sea. This is your only chance to season the pasta itself.
- Toss in the penne and stir immediately so it doesn’t stick together. Set your timer for 1 minute less than the package says, we want al dente, not mushy!
- Before draining, scoop out about ½ cup of that starchy pasta water. Trust me, it’s liquid gold for adjusting your sauce later.
- Drain the pasta but don’t rinse it, we want that starch to help the sauce cling.
Prepare the Creamy Garlic Butter Sauce
While the pasta cooks, let’s make that dreamy sauce. This is where the magic happens!
- Melt the butter in your skillet over medium heat. You’ll know it’s ready when the foaming subsides but before it browns.
- Add the minced garlic and sauté for about 1 minute, just until fragrant. Don’t let it brown or it’ll turn bitter! I usually start stirring the garlic the second it hits the pan.
- Pour in the heavy cream slowly while stirring constantly. The mixture will look separated at first, but keep stirring, it’ll come together beautifully.
- Let it simmer gently for 2-3 minutes. You’ll see it thicken slightly, that’s when you know it’s ready for the cheese.
- Turn the heat to low and stir in the Parmesan gradually. This prevents clumping and makes the sauce silky smooth.
- Season with salt and pepper to taste. Remember, the Parmesan adds saltiness, so go easy at first!
Combine and Serve
Now for the grand finale, bringing it all together!
- Add the drained pasta to the sauce and toss gently to coat every piece. If the sauce seems too thick, add a splash of that reserved pasta water to loosen it up.
- Let everything mingle for about 30 seconds off the heat, the pasta will absorb some sauce flavor.
- Transfer to serving bowls and shower with fresh parsley. That pop of green makes it look fancy, doesn’t it?
- Serve immediately while it’s piping hot. I like to put extra Parmesan on the table for sprinkling, because can you ever really have too much cheese?
And that’s it! You’ve just made the creamiest, dreamiest garlic butter penne in under 30 minutes. Now go enjoy your masterpiece, you’ve earned it!
Tips for Perfect Creamy Garlic Butter Penne
After making this dish more times than I can count, I’ve picked up some tricks that take it from good to “oh-my-goodness-what-is-this-sorcery” amazing. Here are my can’t-live-without tips:
- Reserve that pasta water! I know I already mentioned it, but it’s worth repeating. That starchy liquid is like magic sauce thinner, just a tablespoon or two can rescue a sauce that’s gotten too thick. I keep a mug right by my colander so I don’t forget.
- Fresh garlic is non-negotiable. I tried using jarred minced garlic once when I was in a hurry, never again! The flavor just isn’t the same. Pro tip: smash the cloves with the side of your knife first, the skins practically fall off.
- Grate your own Parmesan. Those pre-shredded bags contain anti-caking agents that can make your sauce grainy. I buy a wedge and grate it fresh, it melts into the sauce like a dream.
- Don’t walk away from the garlic! It goes from golden to burnt in seconds. I stay planted at the stove, stirring constantly with my wooden spoon until I catch that first whiff of toasty garlic aroma.
One last thing, if your sauce breaks (it happens to the best of us!), don’t panic! Remove it from heat and whisk in a splash of cold cream. It’ll come right back together. Now go forth and make the creamiest garlic butter penne of your life!
Variations for Creamy Garlic Butter Penne
One of my favorite things about this recipe is how easily it adapts to whatever’s in your fridge! Here are some of my go-to twists when I’m feeling creative (or just need to use up leftovers):
- Turkey bacon boost, I cook up a few slices of turkey bacon until crispy, crumble it, and stir it in at the end. That salty crunch takes it to another level!
- Protein power, Leftover grilled chicken or sautéed shrimp make this a heartier meal. I just toss them in when I’m combining everything, the warm sauce heats them through perfectly.
- Veggie-loaded, When I want something lighter, I sauté mushrooms or spinach right in with the garlic. Frozen peas tossed in at the end add a pop of color too!
- Spice it up, A pinch of red pepper flakes with the garlic gives the dish a nice little kick. My husband always asks for “the spicy version” now.
- Lighter option, For days when I’m watching calories, I’ve used half-and-half instead of heavy cream. It’s not quite as luxe, but still delicious with extra Parmesan to compensate.
The beauty of this recipe is how forgiving it is, I’ve yet to find an addition that doesn’t work! Just remember: if you’re adding extra ingredients, you might need to stretch the sauce with a bit more cream or pasta water. Now go make it your own! If you are looking for other creamy pasta ideas, check out this Creamy Garlic Cream Cheese Pasta Recipe.
Serving Suggestions
This creamy garlic butter penne is a complete meal on its own, but here are my favorite ways to round it out:
- Garlic bread is a must, because why wouldn’t you want more garlicky goodness? I love using the extra bread to swipe up every last bit of sauce from my plate.
- A simple arugula salad with lemon vinaigrette cuts through the richness perfectly, just toss the greens right on top for an instant fancy restaurant vibe.
- Roasted cherry tomatoes add a burst of sweetness that plays so nicely with the creamy sauce, I throw them in the oven while the pasta cooks.
- Chilled white wine makes it feel like a special occasion, even if it’s just a random Tuesday night in my sweatpants.
Honestly though? Sometimes I just grab a fork and eat it straight from the pan, no judgment here!
Storage & Reheating
I’ll be honest, leftovers rarely happen with this dish in my house! But when they do, here’s how I keep that creamy garlic butter penne tasting just as amazing the next day:
- Store it right, Transfer cooled pasta to an airtight container and pop it in the fridge within 2 hours. The sauce will thicken as it chills, that’s totally normal!
- Reheat gently, My favorite method is on the stovetop over low heat with a splash of milk or cream. Stir frequently until warmed through, about 3-5 minutes. The microwave works in a pinch too, just use 30-second bursts and stir between each.
- Bring back the magic, The sauce might need loosening up after refrigeration. I always keep some extra Parmesan and parsley on hand to freshen it up before serving again.
- Timing is everything, Enjoy leftovers within 3 days for best quality. The pasta will absorb more sauce over time, so you might need to add extra liquid when reheating.
Pro tip: If you know you’ll have leftovers, slightly undercook the pasta initially, it’ll be perfect after reheating! And whatever you do, don’t freeze this dish. Cream sauces tend to separate when thawed, and nobody wants grainy pasta.
Nutritional Information
Okay, let’s talk nutrition, I know we’re not eating pasta for its health benefits, but it’s good to know what you’re enjoying! Here’s the scoop per serving (and remember, portions in our house tend to be very generous):
- Calories: About 580, consider it fuel for your pasta-loving soul
- Carbohydrates: 58g, hey, it’s pasta, what did you expect?
- Protein: 15g, thank you, Parmesan cheese!
- Fat: 32g (20g saturated), that’s where all the creamy deliciousness comes from
- Sodium: 320mg, not bad for such a flavorful dish
Important note: These numbers are estimates based on the exact ingredients I use. Your brand of pasta or Parmesan might change things slightly. And if you add extras like turkey bacon or chicken, you’ll need to adjust accordingly.
Here’s how I think about it, this dish is a treat, not an everyday meal (though I wish it could be!). I balance it out with lighter meals throughout the week. Because let’s be real, some nights, creamy garlic butter penne is exactly what your soul needs, nutrition facts be darned! For more quick dinner ideas, see what’s cooking over at recipesloop.com.
FAQs About Creamy Garlic Butter Penne
I get asked about this recipe all the time, here are the questions that pop up most often in my kitchen (and my inbox!):
Can I use milk instead of heavy cream?
You can, but it won’t be quite as luxuriously creamy. If I’m out of cream, I use half-and-half for better results than plain milk. The sauce will be thinner, so let it simmer a bit longer to thicken. Whatever you do, don’t use skim milk, it’ll just make sad, watery sauce!
How long does leftover creamy garlic butter penne keep?
Honestly? It’s best fresh, but leftovers will keep in the fridge for about 3 days. The pasta absorbs more sauce each day, so when reheating, you’ll want to add a splash of milk or cream to bring it back to life. I don’t recommend freezing it, cream sauces tend to separate when thawed.
Can I make this gluten-free?
Absolutely! Just swap regular penne for your favorite gluten-free pasta. I’ve had great success with brown rice pasta, cook it al dente since GF pasta can get mushy fast. The sauce itself is naturally gluten-free as long as your Parmesan doesn’t contain any additives.
Why does my sauce sometimes look separated?
This usually happens if the heat’s too high when adding the cream. Don’t panic! Just take the pan off the heat and whisk in a tablespoon of cold cream or butter. It should come right back together. And remember, even if it looks a little broken, it’ll still taste amazing! If you want to explore other creamy pasta options, try this Creamy Garlic Chicken Skillet Pasta Recipe.
Can I prep this ahead of time?
You can cook the pasta ahead and make the sauce separately, then combine when ready to serve. Keep the pasta tossed with a little olive oil to prevent sticking. The sauce thickens as it sits, so you’ll need to reheat it gently with extra cream before mixing with the pasta. Personally, I prefer making it fresh, it comes together so fast anyway!
Your Thoughts
Alright, pasta lovers, now it’s your turn! I’ve shared all my creamy garlic butter penne secrets, but I’d love to hear how it turns out in your kitchen. Did you stick to the classic version or try one of the fun variations? Maybe you discovered an amazing new twist I haven’t thought of yet!
Drop a comment below and tell me:
- How did your family like it? (My niece calls it “the good pasta” now!)
- Any brilliant modifications you tried?
- What sides did you serve with it?
And if you loved this recipe as much as we do, give it a star rating, it makes my day to see others enjoying my go-to comfort food! Now grab a fork and dig in, you’ve earned this creamy, garlicky masterpiece!
