Easy Alfredo Penne Pasta
Creamy alfredo penne pasta made with butter, garlic, milk, cream, and Parmesan. Ready in about 20 minutes for an easy weeknight dinner.
Servings: 4
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
Calories: 743kcal | Carbohydrates: 96g | Protein: 25g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 79mg | Sodium: 609mg | Potassium: 461mg | Fiber: 4g | Sugar: 8g | Vitamin A: 988IU | Vitamin C: 1mg | Calcium: 370mg | Iron: 2mg