This creamy garlic penne pasta wraps you in comfort with every bite. If you’ve had one of those days where nothing seems to go your way, this dish feels like a warm hug from the inside out. We all need a few go-to creamy pasta recipes for nights when our brains check out but our appetites don’t. This is one of those—rich, garlicky, and wonderfully easy. You don’t need a culinary degree or a cabinet full of fancy ingredients. Just a pot, a pan, and a craving for something soul-soothing. I usually throw this together when I’m in between laundry loads and wondering why the dog looks guilty. It’s quick enough for a weeknight, but good enough to make you pause and savor. Packed with flavors that could rival some creamy soup recipes easy enough for a beginner, this pasta earns a spot in your weekly rotation. It’s a little indulgent, a lot satisfying, and sneaks into the category of healthy pasta recipes when you pair it with a simple salad. We’re calling that a win.

1) Key Takeaways
2) Easy Creamy Garlic Penne Pasta Recipe
3) Ingredients for Creamy Garlic Penne Pasta
4) How to Make Creamy Garlic Penne Pasta
5) Tips for Making Creamy Garlic Penne Pasta
6) Making Creamy Garlic Penne Pasta Ahead of Time
7) Storing Leftover Creamy Garlic Penne Pasta
8) Try these Main Course recipes next!
9) Creamy Garlic Penne Pasta
10) Nutrition

1) Key Takeaways

Creamy garlic penne pasta is the ultimate weeknight comfort food
This creamy pasta recipe takes just 30 minutes from start to plate
You only need a few pantry staples and fresh garlic to make it
Add protein like chicken or mushrooms to bulk it up

2) Easy Creamy Garlic Penne Pasta Recipe

This creamy garlic penne pasta is what I reach for on nights when cooking feels like a chore but takeout feels like a regret. It’s a simple, rich, and deeply satisfying dinner that doesn’t require a ton of effort or brain power.

We all have those evenings. You open the fridge, stare, sigh, and close it again. Then, with a little nudge, you remember this creamy pasta recipe—quick, garlicky, full of flavor. The main keyword here is comfort, and trust me, it delivers. Creamy garlic, cozy penne, a touch of cheese, and that sauce that clings to the pasta just right.

What’s great about it? First, it’s incredibly easy pasta recipe that anyone can whip up. Second, it reminds me of the creamy chicken soup I used to have growing up, just without the chicken (unless you want to toss some in). Lastly, if you’re someone who’s always hunting for healthy pasta recipes, you’ll like this one when paired with a crisp salad or some steamed veggies.

3) Ingredients for Creamy Garlic Penne Pasta

1 lb penne pasta: I like penne because the creamy sauce gets into those little tubes and clings with each bite. You could sub in rotini or rigatoni too if that’s what’s in your pantry.

2 tablespoons olive oil: This starts everything off and helps carry the garlic flavor. I usually eyeball it. Don’t stress—just pour a little swirl in the pan.

4 cloves garlic, minced: The star of the show. Fresh garlic really makes this creamy garlic penne pasta shine, so don’t skimp here. You want that aromatic, bold bite.

2 tablespoons butter: Butter rounds out the flavor. It mixes with the oil and garlic to create a rich base for the sauce. Yes, it’s worth it.

2 tablespoons all-purpose flour: This turns the butter into a roux. Stir it well so the flour doesn’t clump—it should bubble but not brown.

2 cups milk: I use whole milk when I can, but 2% works just fine. The milk smooths everything out and begins the creamy transformation.

1 cup heavy cream: This is where the magic happens. Cream thickens the sauce and gives that rich texture that defines creamy pasta recipes like this one.

1/2 teaspoon salt: Start small. You can always add more later, especially if your cheese has a strong bite.

1/4 teaspoon black pepper: Adds a little kick. You can go heavier if you’re like me and think pepper belongs on nearly everything.

1/2 cup grated parmesan cheese: The salty tang of parmesan pulls this dish together. Use freshly grated if you can, it melts better and tastes sharper.

Chopped parsley (optional): I like a sprinkle for color and freshness. It’s not a must, but it adds a bit of finish.

4) How to Make Creamy Garlic Penne Pasta

Step 1: Bring a large pot of salted water to a boil. Toss in the penne and cook according to the package directions. I usually check a minute early to catch it at that perfect al dente stage. Drain the pasta and set it aside.

Step 2: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and stir constantly for about one minute. You want the garlic fragrant but not browned, or it can get bitter.

Step 3: Add the butter to the skillet and let it melt. Once it’s melted and bubbling gently, sprinkle in the flour. Whisk or stir quickly for a minute to create a smooth roux. This is the foundation of your sauce.

Step 4: Slowly pour in the milk while whisking. Add the cream next and stir until the sauce is smooth. Keep stirring—it thickens quickly and you don’t want lumps.

Step 5: Add salt and pepper. Let the sauce cook for a few more minutes until it coats the back of a spoon. Stir in the parmesan cheese and let it melt completely. This is when the magic happens and the sauce goes silky and thick.

Step 6: Add the drained penne pasta back into the skillet. Toss everything to coat the pasta evenly in that creamy garlic goodness.

Step 7: Serve warm, sprinkled with chopped parsley if you want to dress it up a bit. Pair it with roasted broccoli or a light salad to balance the richness.

5) Tips for Making Creamy Garlic Penne Pasta

Want to make your creamy garlic penne pasta even better? Start by salting your pasta water well—it should taste like the sea. That’s your first step to building flavor right into the noodles. And don’t rinse them when they’re done cooking. The starch helps the sauce cling beautifully.

Another tip—don’t rush the roux. Give the butter and flour a minute together to cook out the raw taste, but watch closely. If it browns, your sauce will taste off. Keep your whisk moving and pour in the milk slowly to avoid lumps.

Finally, grate your own parmesan if possible. Pre-shredded works in a pinch, but the fresh stuff melts cleaner and gives a sharper kick. These small steps make a big difference in creamy pasta recipes like this one.

6) Making Creamy Garlic Penne Pasta Ahead of Time

I’ve prepped this dish ahead more than once, usually when I know I won’t want to do anything after work. Cook the pasta, make the sauce, and combine them—just skip the parsley. Let it cool, pop it in the fridge, and you’re good to go for up to 2 days.

When you’re ready to eat, reheat the pasta gently on the stove with a splash of milk or cream to loosen it back up. The sauce thickens in the fridge, so a little extra liquid brings it right back to life.

If you’re adding protein—like shredded chicken or grilled shrimp—wait until reheating to mix it in. That way, nothing overcooks or gets rubbery. This recipe fits right in with other creamy soup recipes easy enough to make in advance but comforting when reheated.

7) Storing Leftover Creamy Garlic Penne Pasta

Got leftovers? Great. Store them in an airtight container and refrigerate for up to four days. It holds up well and makes a killer lunch the next day. I sometimes even pack it cold—like a pasta salad with attitude.

To reheat, use a saucepan over low heat and add a splash of milk or cream to revive the sauce. Stir often. Microwave works too, but stir halfway through and again before serving so it stays creamy.

This is one of those recipes healthy pasta lovers can make work too—just balance with greens or use whole grain penne. Either way, leftovers don’t stick around long in our house.

8) Try these Main Course recipes next!

9) Creamy Garlic Penne Pasta