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This creamy alfredo penne pasta is a classic family dinner that belongs on repeat. Made with butter, garlic, milk, cream, and freshly grated Parmesan, it comes together in about 20 minutes with that classic creamy flavor everyone will love.
It is just as good on its own as it is with whatever you have in the fridge. Stir in grilled chicken, toss in steamed broccoli, add shrimp, or spoon it alongside salmon. It works as a reliable base that you can dress up or keep easy depending on the night.
The sauce is thick, smooth, and steady thanks to a light easy to make roux, so it coats every piece of penne without separating or feeling heavy.
Read This Before Starting
- This is a rich, creamy Alfredo. It is made with milk, heavy cream, butter, and Parmesan, so expect a smooth, classic sauce rather than a light or dairy-free version.
- It uses a simple roux. Roux are easy! The flour helps thicken and stabilize the sauce, which makes it more reliable than butter-and-cheese-only versions.
- Freshly grated Parmesan is important. It melts into the sauce that gives Alfredo its signature cheesy flavor. Pre-shredded cheese can prevent the sauce from melting smoothly.
- It comes together quickly. The full recipe takes about 20 minutes and works best when everything is prepped before you start.
- Best served right away. The sauce thickens as it sits, though it can be loosened with pasta water or milk when reheating.
Ingredients You Need
You will need all of the classic Alfredo pasta ingredients for this recipe. You probably already have most of these ingredients in your kitchen.
- Penne Pasta: Although another type of noodle would still work great, penne pasta is a great choice for alfredo sauce. You can substitute with gluten free pasta, if desired. Other types of pasta that work great with this sauce include macaroni, linguine, angel hair or fettuccine.
- Heavy Cream: This gives the creamy cheesy sauce the rich, decadent texture and flavor. You can substitute with half and half but the sauce will not be as thick.
- Milk: You will need whole milk for the best flavor and consistency.
- Parmesan Cheese: Use freshly shredded or grated Parmesan cheese for the best texture and flavor.
- Butter: Unsalted butter is best so that you can separately season the pasta with salt.
- Garlic: Use freshly minced garlic.
- Flour: Standard all purpose flour is necessary to thicken the sauce.
- Seasonings: You will also need Italian seasoning, salt and pepper.
- Garnish: Fresh parsley is the perfect garnish for this pasta. You can substitute with fresh basil, if desired.
How to Make Alfredo Penne Pasta
This recipe comes together quickly on the stovetop and requires just one pan for the sauce.
Step 1: Cook the pasta
Boil the penne in well-salted water until al dente according to package directions. Reserve 1/2 cup of the pasta water,then drain and set aside.
Pro Tip: Do not rinse the pasta. The starch on the surface helps the sauce cling.
Step 2: Build the base
In a large skillet or Dutch oven over medium heat, melt the butter. Add the garlic and cook for about 1 minute until fragrant but not browned. Whisk in the flour and cook for 1 minute until thick and lightly golden.
The mixture should look smooth and slightly pasty.
Step 3: Add the liquids
Gradually whisk in the milk and heavy cream. Bring the mixture to a gentle boil, then reduce to a light simmer. Cook for 3 to 5 minutes until the sauce thickens enough to coat the back of a spoon.
Season with salt, pepper, and Italian seasoning.
Step 4: Season the sauce
Season with salt, pepper, and Italian seasoning.
Step 5: Finish the sauce
Remove from direct high heat and stir in the Parmesan cheese until melted and smooth.
Pro Tip: If the sauce seems too thick, add a splash of reserved pasta water and stir until silky.
Step 6: Combine and serve
Add the cooked penne to the sauce and toss until fully coated. Garnish with fresh parsley and extra Parmesan if desired.
Expert Tips
- Boil Pasta in Just Enough Water: Use just enough water to cover the pasta by about 1 to 2 inches. A slightly starchier cooking water helps create perfect noodles that the sauce will cling to.
- Don’t Forget to Reserve Pasta Water: Before draining the pasta, always reserve about 1/2 cup of pasta water. It is the easiest way to loosen and smooth the sauce later if needed.
- Control the Heat: Keep the heat moderate once the dairy is added. High heat is the most common reason Alfredo sauce separates.
- Add Cheese Gently: Add the Parmesan off direct high heat and stir just until melted. Overheating cheese can cause graininess.
- Adjust the Texture: If the sauce is too thin, let it simmer a few extra minutes to naturally thicken. If it is too thick, loosen it gradually with warm pasta water, not cold milk, to maintain a smooth texture.
- Final Seasoning: Taste and adjust at the end. A small pinch of salt or an extra spoonful of Parmesan can bring everything together.
Variations
- Make It Chicken Alfredo: Top with sliced grilled chicken or stir in rotisserie chicken for an easy, protein-packed dinner.
- Add Shrimp or Salmon: Pan seared shrimp or baked salmon turn this into a simple but elevated meal.
- Boost the Veggies: Stir in steamed broccoli, peas, sautéed mushrooms, or spinach for added color and texture.
- Make It Extra Creamy: Add 1 to 2 tablespoons of cream cheese for a slightly thicker, richer sauce.
- Add a Little Heat: Sprinkle in red pepper flakes or a pinch of cayenne for subtle warmth.
- Swap the Pasta Shape: Fettuccine, rotini, shells, or even gluten free pasta all work well with this sauce.
Serving Ideas
Alfredo pasta tastes great with a variety of dishes. We love to serve it on its own or with a side of vegetables, salad or garlic bread. It also tastes great with a protein layered on top or served on the side.
Serve it with any of your favorite dishes. A few of our favorite easy dinner recipes for serving are below.
- Pan Seared Shrimp
- Cast Iron Flank Steak
- Cast Iron Salmon
- Broiled Scallops
- Baked Boneless Chicken Thighs
- Roasted Broccoli and Cauliflower
- Fresh Garden Salad
Storage, Freezing & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Alfredo sauce thickens significantly when chilled. For best results, reheat in a skillet over medium-low heat with 1/4 to 1/2 cup of broth or milk, stirring gently until smooth.
Freezing is not ideal for cream-based sauces, as texture can change. If freezing, cool completely and store up to 2 months. Reheat slowly while whisking to restore consistency.
FAQs
Alfredo sauce turns grainy when the cheese is added over high heat or when pre-shredded Parmesan is used. Lower the heat before stirring in the cheese and add freshly grated Parmesan off direct heat. Stir just until melted to keep the sauce smooth.
Alfredo sauce thickens as it simmers and continues to thicken as it cools. If it is too thin, let it simmer a few extra minutes. If it is still thin, add a small sprinkle of Parmesan and stir. Avoid adding too much flour after the sauce is made.
You can substitute half and half for heavy cream, but the sauce will be slightly thinner and less rich. Using only milk works, though the texture will not be as creamy. For best results, keep at least a small amount of cream in the recipe.
Reheat Alfredo slowly over medium-low heat with a splash of milk or broth. Stir frequently and add liquid gradually until the sauce loosens and becomes creamy again. Avoid high heat, which can cause the sauce to separate.
Alfredo pasta can be frozen, but the texture may change because cream-based sauces can separate. For best results, cool completely and freeze in an airtight container for up to 1 to 2 months. If storing in the refrigerator instead, keep it for up to 3 days. Reheat slowly over low heat with a splash of milk while stirring to help bring the sauce back together.
More Creamy Pasta Dinners to Try
If you love easy, family-friendly pasta recipes like this, here are a few more to add to your weeknight rotation:
- Spinach and Ricotta Pasta
- Tomato and Basil Pasta
- Pasta with Peas and Bacon
- Tomato Basil Tortellini Skillet
Did you try this Alfredo Penne Pasta recipe? Leave a recipe rating and review below!
Easy Alfredo Penne Pasta
Ingredients
- 16 ounces penne pasta
- 3 tablespoons unsalted butter
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper, plus more for serving
- 1 teaspoon dried Italian seasoning
- 2/3 cup shredded or grated Parmesan cheese, plus more for serving
- Fresh parsley, for garnish
Instructions
- Boil the pasta according to package instructions for al dente. Drain, reserving 1/2 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.
- Gradually pour in the milk and heavy cream, stirring between additions. Bring the mixture to a boil, then reduce the heat to a light simmer and cook until the sauce begins to thicken.
- Season with salt, pepper and Italian seasoning.
- Add the Parmesan cheese and stir until melted.
- Stir in the cooked penne and reserved pasta water, then toss well to combine.
Notes
- Do not rinse the pasta.
- Use freshly grated Parmesan for best texture.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To freeze, cool completely and store in a freezer-safe container for up to 1 to 2 months.
- Reheat gently with added milk or broth over low heat to restore creaminess.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
When I saw you shared this recipe, I knew I had to try it, as my daughter loves alfredo. It was another hit! Thanks for your great recipes.
This was the perfect dinner to make after a busy day. Easy and so delicious! This will stay on rotation!