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Creamy Garlic Penne with Parmesan and Herbs

Rhonda Anderson
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Pasta
Cuisine Italian
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • For the Pasta:
  • 300 g (10 oz) penne pasta
  • Salt, for pasta water
  • For the Creamy Garlic Sauce:
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 5 cloves garlic, finely minced
  • 2 tbsp all-purpose flour
  • 2 cups whole milk (or half milk + half cream for richness)
  • ½ cup heavy cream
  • ¾ cup grated Parmesan cheese
  • ½ tsp Italian seasoning (or mix of basil, oregano, and thyme)
  • Salt and black pepper, to taste
  • ¼ tsp red chili flakes (optional)
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp fresh basil, chopped

Instructions
 

  • Step 1: Cook the Penne : Bring a large pot of salted water to a boil. Cook the penne according to package directions until al dente. Reserve ½ cup of pasta water, then drain and set aside.
  • Step 2: Prepare the Garlic Butter Base : In a large skillet, heat butter and olive oil over medium heat. Add garlic and sauté for 30–45 seconds, just until fragrant (do not brown). Sprinkle in flour and whisk continuously for about 1 minute to create a smooth roux.
  • Step 3: Make the Creamy Sauce : Slowly pour in milk, whisking constantly to avoid lumps. Add heavy cream and continue stirring until the sauce thickens slightly (about 3–4 minutes). Stir in Parmesan cheese, Italian seasoning, salt, pepper, and chili flakes (if using). Simmer gently for 2 minutes until the sauce becomes creamy and velvety.
  • Step 4: Combine with Pasta : Add the cooked penne into the sauce. Toss well to coat every piece of pasta evenly. If the sauce is too thick, add a splash of reserved pasta water to loosen it.
  • Step 5: Add Fresh Herbs and Serve : Stir in parsley and basil for a burst of freshness. Taste and adjust seasoning if needed. Serve immediately, garnished with extra Parmesan and herbs on top.