Easy Alfredo Sauce with Penne Pasta

Today, I’m spilling the beans—or should I say the sauce?—on my favorite Alfredo Sauce with Penne Pasta.

Course Main Course, Side Dish

Cuisine American

Keyword Alfredo Sauce with Penne Pasta

Prep Time 10

Cook Time 15

Servings servings

Calories 649kcal

Author Dana DeVolk

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.

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!