This Easy Alfredo Penne Pasta is the ultimate comfort food that's ready in just 20 minutes! I've been making this recipe for years, and it's become one of Emily's absolute favorites.
The creamy, garlicky sauce coats every piece of pasta perfectly, and the best part? You don't need any fancy ingredients - just simple pantry staples that create the most delicious homemade alfredo sauce you've ever tasted!
I still remember the first time I made this Easy Alfredo Penne Pasta for a family dinner. My brother (who considers himself a pasta connoisseur) asked if I'd ordered takeout from that expensive Italian restaurant downtown!
When I told him I made it myself in less than 20 minutes, he wouldn't believe me until I showed him how simple it really was. Now I'm sharing my secret recipe with you!
Speaking of quick pasta recipes, you might also love my Creamy Tuscan Chicken Pasta with Sun Dried Tomatoes and Spinach - it's another family favorite that comes together quickly!
Why You Will Like This Alfredo Penne Recipe
- Ready in just 20 minutes - perfect for busy weeknights!
- Uses simple ingredients you probably already have
- Creamy, rich sauce without being too heavy
- Easily customizable - add chicken, shrimp, or veggies
- Way better than jarred alfredo sauce (and just as easy!)
- Makes amazing leftovers for lunch the next day
- Budget-friendly comfort food the whole family will love
Ingredients for Easy Alfredo Penne Pasta
- 16 ounces penne pasta
- 3 tablespoons unsalted butter
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 1 ½ cups whole milk
- ½ cup heavy cream
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper, plus more for serving
- 1 teaspoon dried Italian seasoning
- ⅔ cup shredded or grated Parmesan cheese, plus more for serving
- Fresh parsley, for garnish
Perfect Alfredo Penne Pasta Instructions
- Boil the penne pasta according to package instructions for al dente. Drain, reserving ½ cup of the pasta water, rinse and set aside.
- Meanwhile, in a Dutch oven or large skillet set over medium heat, melt the butter. Add the minced garlic, sautéing for about 1 minute, until fragrant. (Your kitchen will smell amazing at this point!)
- Whisk in the flour and cook for 1 minute, until thick and pasty. This roux is the secret to a perfectly thick alfredo sauce without having to rely on tons of cream.
- Gradually pour in the milk and heavy cream, stirring between additions. This slow addition prevents lumps from forming - nobody wants a lumpy alfredo sauce!
- Bring the mixture to a boil, then reduce the heat to a light simmer and cook until the sauce begins to thicken, about 3-4 minutes. You'll know it's ready when it coats the back of a spoon.
- Season with salt, pepper and Italian seasoning. Add the Parmesan cheese and stir until completely melted.
- Stir in the cooked penne and reserved pasta water, then toss well to combine. The starchy pasta water helps the sauce cling to every bite of pasta!
- Garnish with fresh parsley, additional Parmesan, and black pepper before serving.
Storing Your Alfredo Penne Pasta
Store leftovers in a sealed container in the refrigerator for up to 3 days. Alfredo sauce tends to thicken when refrigerated, so here's my trick for perfect reheating:
For best results, reheat the pasta in a skillet with ½ cup of chicken or vegetable broth. The broth helps revive the sauce without watering it down.
You can also reheat in the microwave, if desired, but the stovetop method gives the best texture.
I'll be honest - I sometimes make extra just to have leftovers for lunch the next day. It's that good!
Variations to Customize Your Easy Alfredo Penne
Want to make this recipe your own? Here are some of my favorite ways to switch things up:
- Protein Power: Add grilled chicken, sautéed shrimp, or crispy bacon
- Veggie Boost: Mix in steamed broccoli, sautéed mushrooms, or wilted spinach
- Cheese Please: Try using half Parmesan and half Romano cheese for extra flavor
- Herb It Up: Add fresh basil or thyme instead of parsley
- Spice Lover's Dream: Add a pinch of red pepper flakes for a kick
Ever tried adding roasted garlic instead of fresh? It gives the alfredo sauce a sweeter, more mellow flavor that's absolutely divine!
I made this once with leftover rotisserie chicken and some sun-dried tomatoes, and Emily declared it the "best pasta ever." Just saying!
Tips for the Best Alfredo Penne Pasta
- Don't forget to reserve some pasta water before draining! This starchy liquid is liquid gold for making the sauce silky smooth.
- Use freshly grated Parmesan cheese rather than pre-shredded for the smoothest sauce. The pre-packaged stuff often contains anti-caking agents that can make your sauce grainy.
- Make sure to cook the flour and butter mixture for a full minute to cook out the raw flour taste.
- For extra richness, try using half-and-half instead of milk.
- Don't have penne? This alfredo sauce works wonderfully with fettuccine, rigatoni, or any pasta shape you have on hand!
Have you ever had your sauce break or become grainy? The key is to keep your heat moderate and add the cheese off the heat - it makes all the difference!
Last week I was in a rush and skipped the "cook the roux" step. Big mistake! The flour taste was so obvious. Those 60 seconds really matter!
FAQ About Easy Alfredo Penne Pasta
This recipe uses a roux (butter and flour mixture) to naturally thicken the sauce. For extra thickness, reduce the sauce longer or add more Parmesan cheese.
Try adding grilled chicken, shrimp, roasted vegetables, sun-dried tomatoes, or fresh herbs like basil. For extra flavor, incorporate a splash of white wine or lemon juice to balance the richness.
Pair with garlic bread, a simple green salad, roasted vegetables, or grilled protein like chicken or shrimp. A light Caesar salad also complements the richness of the alfredo perfectly.
While Parmesan is traditional, you can use mozzarella, but the sauce will have a milder flavor and different texture. For best results, use a blend with at least some Parmesan included.
Most penne pasta takes 10-12 minutes to cook al dente, but always follow the package instructions for best results. Test a piece before draining to ensure the perfect texture.
Recipes You May Like
- Creamy Tuscan Chicken Pasta with Sun Dried Tomatoes and Spinach - Another creamy pasta dish with incredible flavor!
- Creamy Garlic Parmesan Chicken - Uses a similar sauce but with juicy chicken as the star.
- Crock Pot Chicken Alfredo - When you want alfredo flavor but need a hands-off meal.
Final Thoughts on This Easy Alfredo Penne
This Easy Alfredo Penne Pasta has saved dinner at my house more times than I can count! It's my go-to when I need something delicious on the table fast.
The creamy sauce, perfectly cooked pasta, and that heavenly garlic-parmesan flavor combine to create a restaurant-quality meal without the restaurant price tag.
The best part? It only dirties one pot and one pan, so cleanup is a breeze too.
Whether you serve it as is or customize it with your favorite add-ins, this recipe is sure to become a regular in your dinner rotation.
If you make this recipe, please snap a photo and tag me on Instagram! I'd love to see your creations. And don't forget to save this to Pinterest for later!
Easy Alfredo Penne Pasta
Equipment
- Dutch oven or large skillet
- Large pot for pasta
- Whisk
Ingredients
- 16 ounces penne pasta
- 3 tablespoons unsalted butter
- 3 cloves garlic minced
- 3 tablespoons all-purpose flour
- 1 ½ cups whole milk
- ½ cup heavy cream
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper plus more for serving
- 1 teaspoon dried Italian seasoning
- ⅔ cup Parmesan cheese shredded or grated, plus more for serving
- Fresh parsley for garnish
Instructions
- Boil the penne pasta according to package instructions for al dente. Drain, reserving ½ cup of the pasta water, rinse and set aside.
- Meanwhile, in a Dutch oven or large skillet set over medium heat, melt the butter. Add the garlic, sautéing for about 1 minute, until fragrant.
- Whisk in the flour and cook for 1 minute, until thick and pasty. This roux is the secret to a perfectly thick sauce without having to rely on tons of cream.
- Gradually pour in the milk and heavy cream, stirring between additions. This slow addition prevents lumps from forming.
- Bring the mixture to a boil, then reduce the heat to a light simmer and cook until the sauce begins to thicken, about 3-4 minutes. You'll know it's ready when it coats the back of a spoon.
- Season with salt, pepper and Italian seasoning. Add the Parmesan cheese and stir until completely melted.
- Stir in the cooked penne and reserved pasta water, then toss well to combine. The starchy pasta water helps the sauce cling to every bite of pasta!
- Garnish with fresh parsley, additional Parmesan, and black pepper before serving.
Teresa says
Definitely a five star recipe but would only let me do four. Anyway, easy to prepare and absolutely delicious. Followed directions to a T….except I used protein penne (the grands love it and don’t realize it’s good for them). Also, I tried to print and nothing comes up.
Sarah says
Aww thanks Teresa! So glad you loved it—and I love that you used protein penne, that’s such a smart swap! I’ll check the print issue right away