Pasta nights are always a win in our house, and this macaroni penne recipe is one of those meals that makes everyone happy without keeping me in the kitchen for hours. The creamy garlic parmesan sauce clings perfectly to the penne, and it tastes way fancier than the effort it takes to pull together.
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If you're looking for another pasta that comes together just as easily, try creamy chicken alfredo bake.
why you'll love this macaroni penne recipe
This dish is:
- Quick and ready in under 30 minutes
- Made with simple pantry staples like garlic, butter, and cream
- Flexible-easy to add chicken, shrimp, or extra veggies if you want
- Rich, cozy, and perfect for a weeknight dinner or even date night at home
Ingredients you'll need
Here's what goes into this recipe:
- 8 Ounces uncooked penne
- 2 Tablespoons butter
- ½ Tablespoon flour
- 3 Cloves garlic, minced
- ¼ Cup dry white wine (or chicken/vegetable broth)
- ¼ Teaspoon lemon juice
- 1 Cup heavy cream (whipping cream works too)
- ¼ Teaspoon Italian seasoning
- ⅓ Cup freshly grated parmesan cheese
- Salt & Pepper, to taste
- Chopped parsley (optional, for garnish)
Step-by-step cooking instructions
Prepare the pasta
Boil a large pot of salted water. Cook the penne until al dente, following package directions. Before draining, reserve a tablespoon of pasta water to help loosen the sauce later if needed.
Make the creamy sauce
- About 10 minutes before the pasta is done, melt the butter in a large skillet over medium-high heat.
- Sprinkle in the flour and cook for about 1 minute, stirring often.
- Add the garlic and cook until fragrant (30 seconds).
- Pour in the wine (or broth) and lemon juice. Let it bubble for 30 seconds to 1 minute until reduced by half.
- Whisk in the cream until the flour has dissolved, then stir in the Italian seasoning. Cook for 3-4 minutes, until slightly thickened.
Finish the pasta
- Stir in the parmesan cheese until melted and smooth.
- Season with salt and pepper. I'm usually generous with both.
- Toss in the drained pasta and stir until coated. If the sauce feels too thick, splash in the reserved pasta water.
- Garnish with more parmesan and parsley if you'd like. Serve immediately.
Tips for success
- Use freshly grated parmesan. Pre-grated cheese won't melt as smoothly.
- Don't skip the pasta water. Just a splash makes the sauce silky.
- Want protein? Add grilled chicken, sautéed shrimp, or even crispy bacon.
Variations and substitutions
- Swap penne for rigatoni, fusilli, or macaroni.
- For a lighter version, use half-and-half instead of cream (though the sauce won't be as thick).
- Add a handful of spinach or peas for extra color and nutrition.
Storage and reheating
This pasta tastes best fresh, but you can store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of cream or broth to loosen the sauce.
FAQ
Keep it in the fridge for up to 3 days. Add a splash of cream or broth when reheating to bring the sauce back to life.
Yes! Fusilli, rigatoni, or even spaghetti will all work well here.
Try using whole wheat pasta, lighter cream, and adding extra veggies like broccoli or zucchini.
A fresh side salad, garlic bread, or roasted veggies pair perfectly.
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Conclusion
This macaroni penne recipe proves that a comforting pasta dinner doesn't need to be complicated. It's creamy, garlicky, and comes together in under 30 minutes. Perfect for when you want something cozy but easy.
📖 Recipe
Delicious Macaroni Penne Recipe: Easy Creamy Pasta Dish
Pasta nights are always a win in our house, and this macaroni penne recipe is one of those meals that makes everyone happy without keeping me in the kitchen for hours. The creamy garlic parmesan sauce clings perfectly to the penne, and it tastes way fancier than the effort it takes to pull together.
Ingredients
- 8 ounces uncooked penne
- 2 tablespoons butter
- ½ tablespoon flour
- 3 cloves garlic, minced
- ¼ cup dry white wine (or chicken/vegetable broth)
- ¼ teaspoon lemon juice
- 1 cup heavy cream (whipping cream works too)
- ¼ teaspoon Italian seasoning
- ⅓ cup freshly grated parmesan cheese
- Salt & pepper, to taste
- Chopped parsley (optional, for garnish)
Instructions
- Boil a large pot of salted water. Cook the penne until al dente, following package directions. Reserve a tablespoon of pasta water.
- About 10 minutes before the pasta is done, melt the butter in a large skillet over medium-high heat.
- Sprinkle in the flour and cook for about 1 minute, stirring often.
- Add the garlic and cook until fragrant (30 seconds).
- Pour in the wine (or broth) and lemon juice. Let it bubble for 30 seconds to 1 minute until reduced by half.
- Whisk in the cream until the flour has dissolved, then stir in the Italian seasoning. Cook for 3–4 minutes, until slightly thickened.
- Stir in the parmesan cheese until melted and smooth.
- Season with salt and pepper.
- Toss in the drained pasta and stir until coated. Add pasta water if needed.
- Garnish with more parmesan and parsley if you’d like. Serve immediately.
Notes
Use freshly grated parmesan for the smoothest melt. A splash of reserved pasta water makes the sauce silky. Add grilled chicken, shrimp, or bacon for protein. Swap pasta shapes or use half-and-half for a lighter version. Leftovers can be stored up to 3 days in the fridge and reheated with a bit of cream or broth.
Nutrition Information:
Serving Size:
1 plateAmount Per Serving: Calories: 520Total Fat: 32gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 95mgSodium: 280mgCarbohydrates: 45gFiber: 2gSugar: 3gProtein: 12g
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