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.

Course Main Dish

Cuisine American

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 743kcal

Author Katie G.

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.

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.

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