Go Back
–+ servings
A close-up of a white bowl filled with rich Creamy Garlic Penne Pasta, topped generously with fresh chopped parsley.

Creamy Garlic Penne Pasta

This recipe provides instructions for making a creamy garlic pasta dish. It is suitable for quick weeknight dinners.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 191
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 16 ounce penne pasta about 4 cups
  • 3 tablespoons unsalted butter
  • 2 teaspoons minced garlic
  • 3 tablespoons all-purpose flour
  • 1 cup milk
  • 1 cup chicken broth
  • 1 cup grated parmesan cheese
  • 2 teaspoons dried parsley
  • 1 to taste garlic salt with parsley flakes or salt to taste
  • 1 to taste pepper
  • 1/2 cup shredded mozzarella cheese or additional Parmesan cheese, optional

Equipment

  • Large saucepan

Method
 

  1. Cook pasta according to package directions. Drain and set aside.
  2. Meanwhile, in a large saucepan, melt the butter over medium heat. Add garlic and cook, stirring, for 1 minute.
  3. Add flour and cook, stirring constantly, for 1 minute more.
  4. Add milk and broth and cook, stirring constantly, until the sauce boils and thickens about 5 minutes.
  5. Add parmesan, parsley, garlic salt, and pepper. Continue stirring until the cheese has melted.
  6. Add pasta to the sauce and stir to combine. Add mozzarella and stir until melted. Serve warm.

Nutrition

Calories: 191kcalCarbohydrates: 8gProtein: 9gFat: 14gSaturated Fat: 8gCholesterol: 43mgSodium: 512mgPotassium: 117mgFiber: 0.1gSugar: 2gVitamin A: 450IUVitamin C: 0.4mgCalcium: 251mgIron: 0.3mg

Notes

Cook the flour long enough when adding it to the butter, or the sauce will taste like flour. To prevent lumps, pour the milk slowly while whisking constantly. You can add grilled chicken, chicken sausage, diced ham, or shrimp to make the dish heartier. Store leftovers in an airtight container in the refrigerator for 3-4 days, or frozen for up to 3 months. Reheat in the microwave or on the stove, adding a little more milk if needed to smooth the sauce.

Tried this recipe?

Let us know how it was!