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Today, I’m spilling the beans—or should I say the sauce?—on my favorite Alfredo Sauce with Penne Pasta.
I can’t tell you how much I love this warm, cheesy Alfredo Sauce with Penne Pasta. Imagine twirling those penne noodles in a creamy alfredo that’s so good, you’ll want to lick the plate (yes, I’ve actually done that).
Whip this up any old time of the week. It’s so easy to throw together and is great for family dinners or late-night meals in front of the T.V.
This recipe is super simple, even if it’s your first time in the kitchen. It’s got that homemade alfredo sauce vibe without needing a chef’s hat or fancy skills.
Plus, it’s quick—perfect for busy weeknights when you’re racing the clock to feed the masses, haha!
The cream cheese trick? Yeah, that’s my secret ingredient to make it extra smooth and creamy. It’s really amazing what a block of cream cheese will do for a recipe.
Picture this: you’re stirring the pot, the garlic smells amazing, and you accidentally dance a little cuz you’re excited to chow down.
(True story—I’ve done it!) Grab your large pot, and let’s get cooking—this Alfredo Sauce with Penne Pasta is about to become your new best friend.
Some of our other favorite ITALIAN INSPIRED RECIPES we have on our site include: Homemade Steak Pasta Alfredo Recipe, Easy Italian Beef Braciole Recipe, and Baked Tortellini Recipe with Italian Sausage.
Jump to:
- WHY THIS RECIPE WORKS:
- INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- HOW TO MAKE ALFREDO SAUCE WITH PENNE PASTA:
- FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
- DO I HAVE TO USE PENNE PASTA?
- CAN THIS BE MADE AHEAD?
- ANY ADDITIONS?
- ANY SUBSTITUTIONS?
- HOW TO STORE:
- DANA’S TIPS AND TRICKS:
- Easy Alfredo Sauce with Penne Pasta
WHY THIS RECIPE WORKS:
- Fast and Easy – It’s ready in under 30 minutes, no lot of time needed!
- Super Creamy – Heavy cream and cream cheese make a creamy cheesy sauce that sticks to every noodle.
- Big Flavor – Fresh garlic and parmesan cheese bring the taste party to your plate.
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- Penne pasta
- Unsalted butter
- Garlic
- Heavy cream
- Cream cheese
- Parmigiano-Reggiano cheese
- Black pepper
- Pasta water
- Salt
HOW TO MAKE ALFREDO SAUCE WITH PENNE PASTA:
- Cook the noodles to al dente according to the directions on the back of the box. You will make the sauce as the noodles cook.
- Melt the butter in a large stock pot or Dutch oven over medium heat.
- Once melted, add the garlic and stir it around; cook until fragrant but not browned, 30 seconds to 1 minute.
- Add the cream, stir to combine. Bring to a light simmer.
- Whisk in the cream cheese until dissolved.
- Add the parmesan cheese and pepper, whisk to combine until melted.
- Turn the heat off until the noodles are done cooking.
- Once they are ready, reserve 1 cup of the pasta water, the drain the rest of the noodles.
- Add the noodles to the pot with the sauce, place back on medium heat, and stir to combine.
- Add half of the pasta water and vigorously stir until the sauce coats the noodles and thickens slightly. Serve immediately with more cheese for garnish.
- If you think the pasta sauce has become too thick, you can add more of the pasta water to loosen it up.
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
DO I HAVE TO USE PENNE PASTA?
Nope! You can use any pasta shape you’ve got—like spaghetti, rotini, or even bowties.
I’m also a fan of that good, good tortellini!
As long as it’s about a pound of pasta, it’ll work with this creamy sauce.
CAN THIS BE MADE AHEAD?
Not really. This pasta alfredo is best fresh because the sauce thickens up fast.
If you make it early, it might turn into a cheesy brick by dinner—yikes!
Yes, you can warm it up later if you have leftovers.
It’s just never quite the right consistency after that.
Cook it right before eating for the best taste and texture.
ANY ADDITIONS?
Want to fancy up your penne alfredo? Toss in or top it with these:
- Grilled chicken
- Broccoli florets
- Red pepper flakes
- Extra parmesan cheese
- Fresh basil
- Rotisserie chicken
- Sauteed chicken
- Fresh parsley
- Yellow bell peppers
- A splash of chicken broth
ANY SUBSTITUTIONS?
There are always options here. Try a thing or tow and let me know how it goes in the comments.
- Use heavy whipping cream instead of heavy cream (same thing, different name!).
- Try garlic powder if you’re out of fresh garlic.
- Use almond milk instead of heavy cream for a lighter sauce (add extra cheese to thicken!).
- Replace unsalted butter with olive oil for a different vibe.
- Skip black pepper and add Italian seasoning for a herby kick.
HOW TO STORE:
Refrigerator
Put leftovers in an airtight container and keep them in the fridge for up to 3 days.
Add a splash of milk or chicken broth when reheating to loosen that creamy consistency.
Freezer
You can freeze it in a safe container for up to a month, but the sauce might separate a bit when you thaw it.
Stir in some cream to fix it up!
DANA’S TIPS AND TRICKS:
- Save That Water – Keep that starchy pasta water—it’s gold for fixing a too-thick sauce!
- Garlic Watch – Don’t burn the garlic, or it’ll taste like a science experiment gone wrong.
- Whisk Fast – Stir in the cream cheese quick so it melts smooth, not lumpy.
- Cook Al Dente – Boil your penne noodles just right—too soft, and they’ll mush in the sauce.
- Cheese Fresh – Grate your own parmesan cheese for the meltiest, yummiest results.
- Taste It – Add salt at the end if it needs a little zing—trust your taste buds!
There you go, friends—Alfredo Sauce with Penne Pasta that’s creamy, cheesy, and crazy good!
It’s the kind of pasta dish that makes any night of the week feel special.
Whip it up, twirl those noodles, and enjoy a delicious meal that’s easy and fun. Buon appetito—or, you know, happy eating!
If you like this recipe, you might also like:
Easy Alfredo Sauce with Penne Pasta
Ingredients
- 16 ounces penne pasta
- 8 tablespoons unsalted butter
- 2 cloves garlic minced
- 1 cup heavy cream
- 2 ounces cream cheese very soft
- 1 cup freshly grated Parmigiano-Reggiano cheese plus more for serving
- 1/4 teaspoon black pepper
- 1 cup reserved pasta water
- salt to taste
Instructions
- Cook the noodles to al dente according to the directions on the back of the box. You will make the sauce as the noodles cook.16 ounces penne pasta
- Melt the butter in a large stock pot or Dutch oven over medium heat.8 tablespoons unsalted butter
- Once melted, add the garlic and stir it around; cook until fragrant but not browned, 30 seconds to 1 minute.2 cloves garlic
- Add the cream, stir to combine. Bring to a light simmer.1 cup heavy cream
- Whisk in the cream cheese until dissolved.2 ounces cream cheese
- Add the parmesan cheese and pepper, whisk to combine until melted.1 cup freshly grated Parmigiano-Reggiano cheese, 1/4 teaspoon black pepper
- Turn the heat off until the noodles are done cooking.
- Once they are ready, reserve 1 cup of the pasta water, the drain the rest of the noodles.1 cup reserved pasta water
- Add the noodles to the pot with the sauce, place back on medium heat, and stir to combine.
- Add half of the pasta water and vigorously stir until the sauce coats the noodles and thickens slightly. Taste to adjust seasoning. Serve immediately with more cheese for garnish.salt to taste
- If you think the pasta sauce has become too thick, you can add more of the pasta water to loosen it up.
Notes
- Save That Water – Keep that starchy pasta water—it’s gold for fixing a too-thick sauce!
- Garlic Watch – Don’t burn the garlic, or it’ll taste like a science experiment gone wrong.
- Whisk Fast – Stir in the cream cheese quick so it melts smooth, not lumpy.
- Cook Al Dente – Boil your penne noodles just right—too soft, and they’ll mush in the sauce.
- Cheese Fresh – Grate your own parmesan cheese for the meltiest, yummiest results.
- Taste It – Add salt at the end if it needs a little zing—trust your taste buds!
Nutrition
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