Zesty, comforting, and oh-so-creamy—these penne pasta recipes are your ticket to delicious weeknight dinners without the fuss. Whether you’re craving classic Alfredo, a veggie-packed twist, or something with a little kick, we’ve gathered 20 mouthwatering options that come together in a flash. Ready to find your new go-to? Let’s dive in!
Creamy Garlic Parmesan Penne Pasta
Keeping weeknight dinners simple yet satisfying is key, and this creamy garlic parmesan penne pasta delivers exactly that with minimal effort and maximum flavor. Let me walk you through each step methodically to ensure perfect results every time.
Ingredients
– 12 ounces penne pasta
– 4 tablespoons unsalted butter
– 6 cloves garlic, minced
– 1 cup heavy cream
– 1 cup grated parmesan cheese
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons fresh parsley, chopped
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the penne pasta to the boiling water and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, melt butter in a large skillet over medium heat.
4. Add minced garlic to the skillet and sauté for 1-2 minutes until fragrant but not browned.
5. Pour heavy cream into the skillet and bring to a gentle simmer, stirring constantly.
6. Reduce heat to low and gradually whisk in grated parmesan cheese until fully melted and smooth.
7. Season the sauce with salt and black pepper, stirring to combine evenly.
8. Drain the cooked pasta, reserving 1/4 cup of pasta water.
9. Add drained pasta to the sauce in the skillet, tossing to coat thoroughly.
10. If sauce is too thick, gradually add reserved pasta water 1 tablespoon at a time until desired consistency is reached.
11. Remove skillet from heat and stir in chopped parsley.
12. Serve immediately in warm bowls. Enjoy the velvety texture and rich garlic-parmesan flavor that coats each penne ridge perfectly. Elevate this comforting dish by topping with grilled chicken or serving alongside roasted vegetables for a complete meal that feels restaurant-quality.
Penne Alfredo with Grilled Chicken
When you’re craving restaurant-quality comfort food but want to keep things simple at home, this penne alfredo with grilled chicken delivers creamy satisfaction without complicated techniques. We’ll build this classic dish methodically, starting with perfectly grilled chicken and finishing with a from-scratch alfredo sauce that coats every noodle.
Ingredients
– 1 lb boneless, skinless chicken breasts
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 1 tbsp olive oil
– 12 oz penne pasta
– 1/2 cup unsalted butter
– 2 cups heavy cream
– 2 cloves garlic, minced
– 1 1/2 cups grated parmesan cheese
– 1/4 tsp nutmeg
– 2 tbsp fresh parsley, chopped
Instructions
1. Season both sides of chicken breasts evenly with kosher salt and black pepper.
2. Heat olive oil in a grill pan over medium-high heat until shimmering, about 2 minutes.
3. Place chicken in the hot pan and cook for 6-7 minutes without moving to develop grill marks.
4. Flip chicken and cook for another 6-7 minutes until internal temperature reaches 165°F.
5. Transfer chicken to a cutting board and let rest for 5 minutes to retain juices.
6. Bring a large pot of salted water to a rolling boil over high heat.
7. Add penne pasta and cook for 11 minutes until al dente, stirring occasionally.
8. Drain pasta in a colander but do not rinse, as the starch helps sauce adhere.
9. Melt butter in a large saucepan over medium heat until foaming subsides.
10. Add minced garlic and cook for 1 minute until fragrant but not browned.
11. Pour in heavy cream and bring to a gentle simmer, stirring constantly.
12. Reduce heat to low and gradually whisk in parmesan cheese until completely melted.
13. Stir in nutmeg and cooked penne, tossing to coat every noodle evenly.
14. Thinly slice the rested chicken against the grain for tender bites.
15. Divide pasta among plates, top with sliced chicken, and garnish with fresh parsley.
Keep in mind that the alfredo sauce should coat the back of a spoon thickly – if it becomes too thick, stir in a tablespoon of pasta water. The grilled chicken adds smoky contrast to the rich, creamy sauce, while the penne’s ridges catch every bit of cheesy goodness. For a colorful twist, serve alongside roasted asparagus or mix in sautéed spinach just before plating.
Sun-Dried Tomato and Spinach Penne
Hoping for a quick yet impressive pasta dish that feels restaurant-quality? This sun-dried tomato and spinach penne comes together in under 30 minutes, using simple ingredients to create a vibrant, satisfying meal perfect for busy weeknights. Follow these methodical steps for foolproof results every time.
Ingredients
– 12 ounces penne pasta
– 2 tablespoons olive oil
– 3 cloves garlic, minced
– 1/2 cup sun-dried tomatoes in oil, drained and chopped
– 4 cups fresh spinach
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 1/4 teaspoon red pepper flakes
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add 12 ounces of penne pasta to the boiling water and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat.
4. Add 3 minced garlic cloves and sauté for 1 minute until fragrant but not browned.
5. Stir in 1/2 cup chopped sun-dried tomatoes and cook for 2 minutes to intensify their flavor.
6. Add 4 cups of fresh spinach to the skillet and cook for 2-3 minutes until wilted, stirring constantly.
7. Pour in 1 cup of heavy cream and bring to a gentle simmer.
8. Reduce heat to low and stir in 1/2 cup grated Parmesan cheese until melted and smooth.
9. Season the sauce with 1/4 teaspoon red pepper flakes, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
10. Drain the cooked pasta, reserving 1/2 cup of pasta water.
11. Add the drained pasta to the sauce in the skillet, tossing to coat thoroughly.
12. If the sauce is too thick, gradually add reserved pasta water 2 tablespoons at a time until desired consistency is reached.
13. Cook for 1-2 more minutes over low heat, stirring constantly, until everything is heated through.
Creamy with a delightful chew from the penne, this dish balances the tangy intensity of sun-dried tomatoes against the mild freshness of spinach. For an elegant presentation, garnish with extra Parmesan and serve alongside grilled chicken or crusty bread to soak up every bit of the rich sauce.
Cajun Shrimp Penne Pasta
Now, let’s create a comforting Cajun Shrimp Penne Pasta that brings bold flavors to your weeknight dinner rotation. This recipe walks you through each stage methodically, ensuring perfectly cooked shrimp and a well-balanced sauce. You’ll master the technique of building layers of flavor while keeping the process straightforward for consistent results.
Ingredients
– 1 pound large raw shrimp, peeled and deveined
– 12 ounces penne pasta
– 2 tablespoons olive oil
– 1 medium yellow onion, diced
– 1 red bell pepper, sliced
– 3 cloves garlic, minced
– 2 tablespoons Cajun seasoning
– 1 cup heavy cream
– 1/2 cup chicken broth
– 1/2 cup grated Parmesan cheese
– 2 tablespoons unsalted butter
– 1/4 cup chopped fresh parsley
– 1 teaspoon salt
– 1/2 teaspoon black pepper
Instructions
1. Bring 4 quarts of water to a rolling boil in a large pot, then add 1 tablespoon salt and the penne pasta.
2. Cook the pasta for 9-11 minutes until al dente, stirring occasionally to prevent sticking, then drain and set aside.
3. Pat the shrimp completely dry with paper towels and season evenly with 1 tablespoon of the Cajun seasoning.
4. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
5. Add shrimp in a single layer and cook for 2 minutes per side until pink and opaque, then transfer to a plate.
6. Reduce heat to medium and add diced onion and sliced bell pepper to the same skillet.
7. Sauté vegetables for 5-7 minutes until softened, scraping up any browned bits from the shrimp.
8. Add minced garlic and remaining Cajun seasoning, cooking for 1 minute until fragrant.
9. Pour in chicken broth and heavy cream, stirring to combine completely.
10. Simmer the sauce for 3-4 minutes until slightly thickened, stirring frequently.
11. Whisk in Parmesan cheese until fully melted and incorporated into the sauce.
12. Stir in butter until the sauce becomes glossy and smooth.
13. Add the cooked penne pasta and shrimp back to the skillet, tossing to coat evenly.
14. Fold in chopped parsley and season with salt and black pepper.
15. Cook for 1-2 more minutes until everything is heated through.
That creamy sauce clings beautifully to every ridge of the penne, while the shrimp remain tender against the slight bite of al dente pasta. The Cajun seasoning provides a warm, complex heat that builds gradually without overwhelming the dish. Try serving it with crusty bread to soak up every last bit of the flavorful sauce.
Penne with Mushroom and White Wine Sauce
Cooking a restaurant-quality pasta dish at home is easier than you think when you follow these methodical steps. This penne with mushroom and white wine sauce combines earthy flavors with a creamy, elegant sauce that comes together in under 30 minutes. Let me guide you through each step to ensure perfect results every time.
Ingredients
– 8 ounces penne pasta
– 2 tablespoons olive oil
– 1 pound cremini mushrooms, sliced
– 3 cloves garlic, minced
– 1/2 cup dry white wine
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 2 tablespoons unsalted butter
– 1/4 cup chopped fresh parsley
– 1 teaspoon salt
– 1/2 teaspoon black pepper
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add 8 ounces of penne pasta to the boiling water and cook for 9-11 minutes until al dente.
3. While pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
4. Add 1 pound of sliced cremini mushrooms to the hot oil and cook for 6-8 minutes until golden brown and moisture has evaporated.
5. Add 3 minced garlic cloves to the mushrooms and cook for 1 minute until fragrant.
6. Pour in 1/2 cup of dry white wine, scraping any browned bits from the bottom of the pan.
7. Simmer the wine for 2-3 minutes until reduced by half.
8. Reduce heat to medium and stir in 1 cup of heavy cream.
9. Add 1/2 cup of grated Parmesan cheese, stirring continuously until melted and smooth.
10. Drain the cooked pasta, reserving 1/4 cup of pasta water.
11. Add the drained pasta to the sauce along with 2 tablespoons of unsalted butter.
12. Toss everything together, adding reserved pasta water as needed to reach desired consistency.
13. Stir in 1/4 cup of chopped fresh parsley, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
14. Serve immediately in warm bowls.
Final thoughts: The finished dish boasts a velvety sauce that clings beautifully to each penne tube, while the mushrooms provide meaty texture and earthy depth. For an elegant presentation, garnish with extra Parmesan and a sprinkle of fresh parsley, or serve alongside crusty bread to soak up every last drop of the creamy sauce.
Pesto Penne with Roasted Cherry Tomatoes
Many home cooks find pasta dishes intimidating, but this pesto penne with roasted cherry tomatoes breaks down into simple, manageable steps that build confidence in the kitchen. Mastering this recipe teaches fundamental techniques like roasting vegetables and emulsifying sauces while delivering restaurant-quality results. Following these precise instructions ensures even beginners can create a vibrant, flavorful meal that looks as impressive as it tastes.
Ingredients
– 1 pound penne pasta
– 1 pint cherry tomatoes
– 3 tablespoons olive oil
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup basil pesto
– 1/4 cup grated Parmesan cheese
Instructions
1. Preheat your oven to 400°F to ensure even roasting of the tomatoes.
2. Wash and dry 1 pint of cherry tomatoes thoroughly to prevent steaming in the oven.
3. Toss the cherry tomatoes with 3 tablespoons of olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a mixing bowl until evenly coated.
4. Spread the tomatoes in a single layer on a baking sheet to allow proper air circulation.
5. Roast the tomatoes at 400°F for 20-25 minutes until they burst and develop caramelized edges.
6. Bring a large pot of salted water to a rolling boil while the tomatoes roast.
7. Add 1 pound of penne pasta to the boiling water and cook for 9-11 minutes until al dente.
8. Reserve 1/2 cup of pasta water before draining the penne to help emulsify the sauce.
9. Return the drained penne to the warm pot off the heat.
10. Stir in 1 cup of basil pesto and 1/4 cup of the reserved pasta water to create a creamy sauce.
11. Gently fold in the roasted cherry tomatoes and their juices to distribute evenly.
12. Sprinkle with 1/4 cup grated Parmesan cheese and toss once more to combine.
Perfectly al dente penne provides a satisfying chew against the burst tomatoes, while the pesto coats each tube with herbal brightness. Present this dish family-style in a warm bowl, or elevate individual portions with extra Parmesan shavings and fresh basil leaves for visual appeal.
One-Pot Creamy Tomato Basil Penne
Let’s create a comforting pasta dish that comes together in one pot for minimal cleanup. Last-minute dinner solutions don’t get much easier than this creamy tomato basil penne, which delivers restaurant-quality flavor with straightforward techniques. Follow these steps precisely for perfectly cooked pasta in a rich, velvety sauce every single time.
Ingredients
– 1 tbsp olive oil
– 1 small yellow onion
– 3 cloves garlic
– 1 lb penne pasta
– 4 cups vegetable broth
– 1 (28 oz) can crushed tomatoes
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 1/4 cup fresh basil leaves
– 1 tsp salt
– 1/2 tsp black pepper
Instructions
1. Heat 1 tablespoon olive oil in a large Dutch oven or heavy-bottomed pot over medium heat for 2 minutes until shimmering.
2. Dice 1 small yellow onion into 1/4-inch pieces and add to the pot, stirring frequently for 5-7 minutes until translucent and fragrant.
3. Mince 3 cloves garlic and add to the onions, cooking for 1 minute while stirring constantly to prevent burning.
4. Add 1 pound penne pasta to the pot and toast for 2 minutes, stirring to coat with oil – this enhances nutty flavor and helps sauce cling better.
5. Pour in 4 cups vegetable broth and 1 can crushed tomatoes, stirring to combine all ingredients completely.
6. Bring the mixture to a boil over high heat, then immediately reduce to a steady simmer at medium-low.
7. Cover the pot and cook for 12 minutes, stirring every 3 minutes to prevent sticking and ensure even cooking.
8. Uncover and test pasta for doneness – it should be al dente with a slight bite, not mushy.
9. Stir in 1 cup heavy cream gradually to prevent curdling, then add 1/2 cup grated Parmesan cheese until melted and incorporated.
10. Chop 1/4 cup fresh basil leaves and fold into the sauce just before serving to preserve their bright color and aroma.
11. Season with 1 teaspoon salt and 1/2 teaspoon black pepper, stirring to distribute evenly throughout the dish.
12. Remove from heat and let rest for 3 minutes to allow flavors to meld and sauce to thicken slightly. This creamy penne achieves a luxurious texture that coats each pasta tube beautifully, with the sweet acidity of tomatoes balancing the rich Parmesan and fresh basil. Try serving it alongside garlic bread for dipping into the extra sauce, or top with additional fresh basil and red pepper flakes for a spicy kick.
Penne alla Vodka with Pancetta
A perfectly balanced Penne alla Vodka with Pancetta starts with quality ingredients and careful technique, making this restaurant favorite achievable for any home cook. Always begin by gathering all your ingredients before starting to cook, as this dish comes together quickly once you begin. Assembling everything in advance ensures you won’t be scrambling mid-recipe.
Ingredients
– 8 ounces pancetta, diced
– 1 medium yellow onion, finely chopped
– 3 cloves garlic, minced
– 1/4 teaspoon red pepper flakes
– 1/2 cup vodka
– 1 can (28 ounces) crushed tomatoes
– 1/2 cup heavy cream
– 1 pound penne pasta
– 1/4 cup grated Parmesan cheese
– 2 tablespoons unsalted butter
– 1/4 cup fresh basil, chopped
– 1 teaspoon salt
– 1/2 teaspoon black pepper
Instructions
1. Place a large pot of salted water over high heat and bring to a rolling boil.
2. Cook pancetta in a large skillet over medium heat for 8-10 minutes until crispy and golden brown.
3. Remove pancetta with a slotted spoon and drain on paper towels, reserving 2 tablespoons of rendered fat in the skillet.
4. Add chopped onion to the skillet and cook for 5-7 minutes until softened and translucent.
5. Stir in minced garlic and red pepper flakes, cooking for 1 minute until fragrant.
6. Carefully pour vodka into the skillet and cook for 2 minutes, scraping up any browned bits from the bottom.
7. Add crushed tomatoes and bring to a simmer, then reduce heat to low and cook for 15 minutes.
8. Meanwhile, add penne to the boiling water and cook for 11 minutes until al dente.
9. Reserve 1 cup of pasta water before draining the penne.
10. Stir heavy cream into the tomato sauce and cook for 3 minutes until slightly thickened.
11. Add cooked pancetta back to the sauce along with salt and black pepper.
12. Combine drained penne with the sauce in the skillet, adding 1/4 cup of reserved pasta water.
13. Stir in Parmesan cheese and butter until melted and creamy.
14. Fold in fresh basil just before serving.
Now you’ll notice the sauce clings beautifully to every ridge of the penne, creating a creamy yet substantial texture that holds up well. Notice how the smoky pancetta balances the subtle heat from the red pepper flakes, while the vodka enhances the tomato’s natural sweetness without overwhelming the dish. For a creative twist, try serving it in individual cast iron skillets topped with extra Parmesan and a basil sprig.
Lemon Garlic Butter Penne with Shrimp
Zesty and satisfying, this lemon garlic butter penne with shrimp transforms simple ingredients into an elegant weeknight meal. Follow these methodical steps to create a perfectly balanced dish where bright citrus complements rich, savory flavors.
Ingredients
– 8 ounces penne pasta
– 1 pound large shrimp, peeled and deveined
– 3 tablespoons unsalted butter
– 4 cloves garlic, minced
– 1 lemon
– 1/4 cup fresh parsley, chopped
– 1/4 teaspoon red pepper flakes
– 2 tablespoons olive oil
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
Instructions
1. Bring 4 quarts of water to a rolling boil in a large pot over high heat.
2. Add 1 tablespoon of salt to the boiling water, then add 8 ounces of penne pasta.
3. Cook pasta for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
4. While pasta cooks, pat 1 pound of shrimp completely dry with paper towels to ensure proper searing.
5. Season shrimp evenly with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
6. Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering.
7. Add shrimp in a single layer and cook for 2 minutes until bottoms turn pink.
8. Flip each shrimp and cook for 1-2 more minutes until opaque throughout.
9. Transfer cooked shrimp to a clean plate, leaving any oil in the skillet.
10. Reduce heat to medium and add 3 tablespoons butter to the same skillet.
11. Once butter melts, add 4 minced garlic cloves and 1/4 teaspoon red pepper flakes.
12. Cook garlic for 30-45 seconds until fragrant but not browned to prevent bitterness.
13. Zest the entire lemon directly into the skillet, then juice it to yield about 3 tablespoons.
14. Add lemon juice to the skillet and stir to combine with the butter sauce.
15. Drain cooked pasta, reserving 1/2 cup of pasta water.
16. Add drained pasta to the skillet along with 1/4 cup of the reserved pasta water.
17. Toss pasta continuously for 1-2 minutes until the sauce emulsifies and coats each piece.
18. Return cooked shrimp to the skillet and add 1/4 cup chopped fresh parsley.
19. Gently toss everything together until shrimp are reheated and evenly distributed.
20. Remove from heat and serve immediately.
Lusciously creamy from the emulsified butter sauce, this dish delivers bright lemon notes that cut through the richness. The al dente penne provides satisfying texture against the tender shrimp, while the subtle heat from red pepper flakes adds depth. Consider serving it alongside roasted asparagus or topping with extra lemon zest for an extra burst of freshness.
Creamy Avocado and Bacon Penne
Understanding how to create a creamy pasta without heavy cream is simpler than you might think. Using perfectly ripe avocados as the base for our sauce, this Creamy Avocado and Bacon Penne comes together in under 30 minutes for a satisfying weeknight dinner that feels indulgent yet remains surprisingly light. You’ll be amazed at how the avocado creates such a rich, velvety texture while keeping the dish fresh and vibrant.
Ingredients
– 8 ounces penne pasta
– 6 slices thick-cut bacon
– 2 ripe avocados
– 2 cloves garlic
– 1/4 cup fresh lime juice
– 1/4 cup olive oil
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup chopped fresh cilantro
Instructions
1. Fill a large pot with 4 quarts of water, add 1 tablespoon of salt, and bring to a rolling boil over high heat.
2. Add the penne pasta to the boiling water and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, arrange bacon slices in a single layer in a large skillet and cook over medium heat for 6-8 minutes, flipping halfway through, until crispy and browned.
4. Transfer cooked bacon to a paper towel-lined plate to drain excess grease, then chop into 1/2-inch pieces.
5. Halve the avocados, remove pits, and scoop the flesh into a blender or food processor.
6. Add peeled garlic cloves, fresh lime juice, olive oil, salt, and black pepper to the blender.
7. Blend the avocado mixture on high speed for 45-60 seconds until completely smooth and creamy, scraping down the sides if needed.
8. Drain the cooked pasta thoroughly, reserving 1/2 cup of pasta water before draining.
9. Return the drained pasta to the warm pot and immediately pour the avocado sauce over it.
10. Add 1/4 cup of the reserved pasta water to the pot and toss vigorously to coat every piece of pasta evenly.
11. Fold in the chopped bacon and fresh cilantro until evenly distributed throughout the pasta.
12. Serve immediately while the pasta is still warm and the sauce is freshly mixed.
Here’s why this dish stands out: the creamy avocado sauce clings beautifully to each penne tube while maintaining its vibrant green color, and the crispy bacon provides a satisfying salty crunch in every bite. Try serving it topped with extra bacon crumbles and a sprinkle of red pepper flakes for added heat, or alongside grilled chicken for a more substantial meal that still highlights the fresh avocado flavor.
Penne with Roasted Red Pepper Sauce
Beginner cooks often find pasta sauces intimidating, but this roasted red pepper version comes together with minimal effort and maximum flavor. By roasting your own peppers, you’ll achieve a sweet, smoky depth that jarred versions simply can’t match. Follow these methodical steps to create a vibrant sauce that clings beautifully to every penne ridge.
Ingredients
– 1 lb penne pasta
– 2 large red bell peppers
– 3 tbsp olive oil
– 1 small yellow onion
– 3 garlic cloves
– 1/2 cup heavy cream
– 1/4 cup grated Parmesan cheese
– 1 tsp salt
– 1/2 tsp black pepper
– 1/4 tsp red pepper flakes
Instructions
1. Preheat your oven to 450°F and line a baking sheet with aluminum foil.
2. Cut 2 large red bell peppers in half lengthwise, then remove stems and seeds.
3. Place pepper halves skin-side up on the baking sheet and drizzle with 1 tablespoon olive oil.
4. Roast peppers for 20-25 minutes until skins are completely blackened and blistered.
5. Transfer roasted peppers to a bowl and cover tightly with plastic wrap for 15 minutes—this steaming action makes peeling effortless.
6. While peppers steam, bring a large pot of salted water to a rolling boil for the pasta.
7. Carefully peel blackened skins from peppers using your fingers; the skins should slip off easily.
8. Dice 1 small yellow onion and mince 3 garlic cloves while waiting for water to boil.
9. Heat remaining 2 tablespoons olive oil in a large skillet over medium heat until shimmering.
10. Add diced onion and cook for 5-7 minutes until translucent but not browned.
11. Stir in minced garlic and cook for 1 minute until fragrant but not burned.
12. Add peeled roasted peppers, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/4 teaspoon red pepper flakes to the skillet.
13. Use an immersion blender to puree the mixture directly in the skillet until completely smooth.
14. Stir in 1/2 cup heavy cream and simmer for 3-4 minutes until sauce thickens slightly.
15. Add 1 lb penne pasta to boiling water and cook for 9-11 minutes until al dente.
16. Reserve 1/2 cup pasta water before draining the penne.
17. Add drained pasta directly to the sauce in the skillet along with 1/4 cup grated Parmesan cheese.
18. Toss continuously for 1-2 minutes, adding reserved pasta water 1 tablespoon at a time until sauce reaches your desired consistency. Notice how the roasted pepper sauce creates vibrant orange streaks through the penne, with a velvety texture that coats each tube without being heavy. The sweetness from caramelized peppers balances beautifully with the subtle heat from red pepper flakes, while Parmesan adds a salty complexity that makes this dish restaurant-worthy. Try serving it alongside grilled chicken or topped with fresh basil for contrasting colors and flavors.
Spinach and Artichoke Penne Pasta
Facing a busy weeknight but craving something comforting? This spinach and artichoke penne pasta transforms classic dip flavors into a complete, satisfying meal that comes together in under 30 minutes. Follow these steps carefully for a creamy, cheesy result every time.
Ingredients
– 8 ounces penne pasta
– 1 tablespoon olive oil
– 3 cloves garlic, minced
– 5 ounces fresh spinach
– 14 ounces canned artichoke hearts, drained and chopped
– 4 ounces cream cheese, softened
– 1/2 cup sour cream
– 1/2 cup grated Parmesan cheese
– 1/2 cup shredded mozzarella cheese
– 1/2 cup whole milk
– 1/4 teaspoon black pepper
– 1/4 teaspoon salt
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add 8 ounces of penne pasta to the boiling water and cook for 9 minutes, stirring occasionally to prevent sticking.
3. While pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat.
4. Add 3 minced garlic cloves and cook for 1 minute until fragrant but not browned.
5. Add 5 ounces of fresh spinach to the skillet and cook for 2 minutes until wilted, stirring constantly.
6. Stir in 14 ounces of chopped artichoke hearts and cook for 2 more minutes.
7. Reduce heat to low and add 4 ounces of softened cream cheese, stirring until completely melted.
8. Mix in 1/2 cup of sour cream until the sauce is smooth and uniform.
9. Gradually stir in 1/2 cup of whole milk until the sauce reaches a creamy consistency.
10. Add 1/2 cup of grated Parmesan cheese and 1/2 cup of shredded mozzarella, stirring until cheeses are fully incorporated.
11. Season the sauce with 1/4 teaspoon of black pepper and 1/4 teaspoon of salt.
12. Drain the cooked pasta, reserving 1/4 cup of pasta water.
13. Add the drained pasta to the sauce in the skillet, tossing to coat thoroughly.
14. If the sauce is too thick, gradually add reserved pasta water 1 tablespoon at a time until desired consistency is reached.
15. Cook for 1 final minute over low heat, stirring constantly to ensure even heating.
Keep in mind that the creamy sauce clings beautifully to each penne tube, while the artichokes provide pleasant texture contrasts against the tender spinach. For an elegant presentation, garnish with extra Parmesan and serve immediately while the cheese pulls are at their peak.
Penne with Creamy Pumpkin Sauce
Cooking with seasonal ingredients brings warmth to your kitchen, and this creamy pumpkin pasta is the perfect fall comfort food. Let me guide you through creating this simple yet impressive dish that transforms basic pantry items into something special. Follow these steps carefully for a restaurant-quality meal at home.
Ingredients
– 1 pound penne pasta
– 2 tablespoons olive oil
– 1 medium onion, diced
– 3 cloves garlic, minced
– 15 ounces canned pumpkin puree
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 1/4 teaspoon nutmeg
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 2 tablespoons fresh sage leaves
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the penne pasta to the boiling water and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, heat olive oil in a large skillet over medium heat until shimmering.
4. Add diced onion and cook for 5-7 minutes until translucent and softened, stirring frequently.
5. Stir in minced garlic and cook for 1 minute until fragrant but not browned.
6. Add pumpkin puree to the skillet and cook for 3 minutes, stirring constantly to incorporate with onions and garlic.
7. Pour in heavy cream and bring the mixture to a gentle simmer, then reduce heat to low.
8. Stir in Parmesan cheese until completely melted and the sauce becomes smooth.
9. Season the sauce with nutmeg, salt, and black pepper, stirring to combine evenly.
10. Drain the cooked pasta, reserving 1/2 cup of pasta water.
11. Add the drained pasta to the pumpkin sauce in the skillet, tossing to coat thoroughly.
12. If the sauce appears too thick, gradually add reserved pasta water 2 tablespoons at a time until desired consistency is reached.
13. In a separate small skillet, heat 1 tablespoon olive oil over medium-high heat until hot.
14. Add fresh sage leaves and fry for 30-45 seconds until crisp but still green, then remove immediately.
15. Transfer the pasta to serving bowls and garnish with crispy sage leaves.
Buttery smooth pumpkin sauce clings beautifully to each penne ridge, creating a luxurious texture that balances savory Parmesan with warm autumn spices. Consider topping with toasted walnuts for added crunch or serving alongside roasted chicken for a complete meal that celebrates the best of fall flavors.
Garlic Butter Penne with Scallops
Keeping weeknight dinners exciting doesn’t require complex techniques or hard-to-find ingredients. Garlic Butter Penne with Scallops transforms simple pantry staples into an elegant meal that feels restaurant-worthy but comes together in under 30 minutes. Let’s walk through each step methodically to ensure perfect results.
Ingredients
- 8 ounces penne pasta
- 1 pound sea scallops
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1/4 cup dry white wine
- 1/4 cup heavy cream
- 2 tablespoons fresh parsley, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1/4 cup grated Parmesan cheese
Instructions
- Bring a large pot of salted water to a rolling boil over high heat.
- Add penne pasta to the boiling water and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
- While pasta cooks, pat scallops completely dry with paper towels to ensure proper searing.
- Season scallops evenly on both sides with 1/4 teaspoon salt and 1/8 teaspoon black pepper.
- Heat olive oil in a large skillet over medium-high heat until shimmering but not smoking.
- Place scallops in the hot skillet, leaving space between each one, and sear for 2 minutes without moving them.
- Flip scallops using tongs and cook for another 1-2 minutes until golden brown and opaque throughout.
- Transfer scallops to a clean plate and reduce heat to medium.
- Add butter to the same skillet and melt until foamy.
- Add minced garlic and cook for 30-45 seconds until fragrant but not browned.
- Pour in white wine, scraping up any browned bits from the bottom of the pan with a wooden spoon.
- Simmer wine for 1-2 minutes until reduced by half.
- Stir in heavy cream and remaining salt and pepper, then simmer for 2 minutes until slightly thickened.
- Drain cooked pasta, reserving 1/4 cup pasta water.
- Add drained pasta to the sauce along with 2 tablespoons of reserved pasta water.
- Toss pasta with the sauce until evenly coated, adding more pasta water if needed to reach desired consistency.
- Gently fold in seared scallops and any accumulated juices.
- Sprinkle with chopped parsley and grated Parmesan cheese.
Outstandingly creamy and briny, this dish balances the tender scallops against the firm pasta with a rich garlic butter sauce that clings perfectly to every surface. The golden sear on the scallops provides textural contrast to the silky sauce, while the Parmesan adds a salty complexity that elevates the entire dish. For a beautiful presentation, serve in shallow bowls garnished with extra parsley and a lemon wedge for squeezing over individual portions.
Penne Carbonara with Peas
This classic pasta dish combines creamy sauce with fresh spring flavors in a surprisingly simple preparation. Today we’ll walk through each step methodically to ensure your carbonara turns out perfectly silky and delicious every single time.
Ingredients
– 8 ounces penne pasta
– 4 slices thick-cut bacon
– 1 cup frozen peas
– 2 large eggs
– 1/2 cup grated Parmesan cheese
– 1/4 teaspoon black pepper
– 1/4 teaspoon salt
Instructions
1. Fill a large pot with 4 quarts of water and bring to a rolling boil over high heat.
2. Add 1 tablespoon of salt to the boiling water, then add 8 ounces of penne pasta.
3. Cook pasta for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
4. While pasta cooks, dice 4 slices of thick-cut bacon into 1/2-inch pieces.
5. Cook bacon in a large skillet over medium heat for 6-8 minutes until crispy and browned.
6. Use a slotted spoon to transfer cooked bacon to a paper towel-lined plate, reserving 2 tablespoons of bacon fat in the skillet.
7. Add 1 cup frozen peas to the skillet and cook for 2-3 minutes until heated through and bright green.
8. In a medium bowl, whisk together 2 large eggs, 1/2 cup grated Parmesan cheese, 1/4 teaspoon black pepper, and 1/4 teaspoon salt until well combined.
9. Drain cooked pasta, reserving 1/2 cup of pasta water before draining completely.
10. Immediately add hot pasta to the skillet with peas and toss to combine.
11. Remove skillet from heat and let cool for 1 minute to prevent eggs from scrambling.
12. Pour egg mixture over pasta while continuously tossing with tongs.
13. Add reserved pasta water 1 tablespoon at a time until sauce reaches a creamy consistency.
14. Stir in cooked bacon and serve immediately.
A perfectly executed carbonara should have a luxuriously creamy texture that clings to every penne ridge without being overly heavy. The salty bacon and sweet peas create a wonderful flavor contrast that makes this dish feel both comforting and sophisticated. For an elegant presentation, garnish with extra Parmesan and serve alongside a crisp green salad to balance the richness.
Tuscan-Style Penne with Sausage and Kale
Brimming with rustic Italian flavors, this hearty pasta dish combines savory sausage with nutritious kale in a creamy tomato sauce. Follow these straightforward steps to create a comforting meal that’s perfect for busy weeknights yet impressive enough for company. You’ll appreciate how simple techniques build layers of flavor in this satisfying one-pan dinner.
Ingredients
– 1 lb Italian sausage
– 1 lb penne pasta
– 1 tbsp olive oil
– 1 medium onion
– 3 cloves garlic
– 1 bunch kale
– 1 cup heavy cream
– 1 can (28 oz) crushed tomatoes
– 1/2 cup grated Parmesan cheese
– 1 tsp salt
– 1/2 tsp black pepper
– 1/4 tsp red pepper flakes
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add penne pasta to the boiling water and cook for 11 minutes until al dente.
3. Drain the pasta in a colander, reserving 1 cup of pasta water for later use.
4. Heat olive oil in a large skillet over medium-high heat until shimmering.
5. Remove sausage from casings and crumble into the hot skillet.
6. Cook sausage for 6-8 minutes, breaking it into small pieces with a wooden spoon until browned.
7. Transfer cooked sausage to a plate using a slotted spoon, leaving drippings in the skillet.
8. Add diced onion to the skillet and cook for 4 minutes until translucent.
9. Stir in minced garlic and cook for 30 seconds until fragrant.
10. Add torn kale leaves to the skillet and cook for 3 minutes until wilted.
11. Pour crushed tomatoes into the skillet and bring to a simmer.
12. Stir in heavy cream and reduce heat to maintain a gentle bubble.
13. Return cooked sausage to the skillet and season with salt, black pepper, and red pepper flakes.
14. Simmer the sauce for 10 minutes to allow flavors to meld.
15. Add cooked penne to the sauce and toss to coat thoroughly.
16. Stir in grated Parmesan cheese until melted and incorporated.
17. Add reserved pasta water 1/4 cup at a time if the sauce needs thinning.
Ultimately, this dish delivers a wonderful contrast between the tender pasta, creamy tomato sauce, and hearty sausage chunks. The kale maintains a slight chew that complements the silky texture, while the Parmesan adds a salty sharpness that balances the richness. Serve it family-style in a large bowl with extra cheese for sprinkling, or pair with crusty bread to soak up every bit of the flavorful sauce.
Creamy Pesto Penne with Grilled Vegetables
Just when you need a comforting yet vibrant meal, this creamy pesto penne with grilled vegetables delivers both simplicity and flavor. Join me as we walk through each methodical step to create this satisfying dish that transforms basic ingredients into something special.
Ingredients
– 12 oz penne pasta
– 1 cup basil pesto
– 1/2 cup heavy cream
– 2 tbsp olive oil
– 1 zucchini, sliced into 1/4-inch rounds
– 1 yellow squash, sliced into 1/4-inch rounds
– 1 red bell pepper, cut into 1-inch strips
– 1/2 red onion, cut into 1/2-inch wedges
– 2 cloves garlic, minced
– 1/4 cup grated Parmesan cheese
– 1/4 tsp salt
– 1/4 tsp black pepper
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add penne pasta and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, preheat grill or grill pan to medium-high heat (400°F).
4. Toss zucchini, yellow squash, bell pepper, and red onion with olive oil, salt, and black pepper in a large bowl.
5. Grill vegetables for 3-4 minutes per side until tender and lightly charred, working in batches if necessary.
6. Drain cooked pasta, reserving 1/2 cup pasta water before returning pasta to the warm pot.
7. Add minced garlic to the pot and stir over low heat for 1 minute until fragrant.
8. Pour in heavy cream and simmer for 2 minutes until slightly thickened.
9. Stir in basil pesto until fully incorporated with the cream.
10. Add grilled vegetables and Parmesan cheese, tossing gently to combine.
11. If sauce is too thick, gradually add reserved pasta water 2 tablespoons at a time until desired consistency is reached.
12. Serve immediately while warm. Generous portions showcase the creamy sauce clinging to each penne ridge while the grilled vegetables maintain a pleasant smokiness. For an elegant presentation, garnish with extra Parmesan and fresh basil leaves, or serve alongside grilled chicken for added protein.
Penne with Smoked Salmon and Dill Cream Sauce
Very few pasta dishes come together as quickly and elegantly as this one, making it perfect for busy weeknights when you want something special without the fuss. Versatile enough for both casual family dinners and impressive enough for guests, this creamy smoked salmon pasta delivers restaurant-quality flavor in under 30 minutes.
Ingredients
– 12 ounces penne pasta
– 1 tablespoon olive oil
– 2 cloves garlic, minced
– 1 cup heavy cream
– 4 ounces smoked salmon, chopped
– 2 tablespoons fresh dill, chopped
– 1/4 teaspoon black pepper
– 1/4 cup grated Parmesan cheese
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add penne pasta to the boiling water and cook for 11 minutes, stirring occasionally to prevent sticking.
3. While pasta cooks, heat olive oil in a large skillet over medium heat for 1 minute.
4. Add minced garlic to the skillet and cook for 30 seconds until fragrant but not browned.
5. Pour heavy cream into the skillet and bring to a gentle simmer, stirring constantly.
6. Reduce heat to low and cook the cream sauce for 3 minutes until slightly thickened.
7. Add chopped smoked salmon to the sauce and stir to combine.
8. Stir in fresh dill and black pepper until evenly distributed throughout the sauce.
9. Drain the cooked pasta thoroughly, reserving 1/4 cup of pasta water.
10. Add drained pasta to the skillet with the salmon cream sauce.
11. Toss pasta with the sauce until every piece is evenly coated.
12. Sprinkle grated Parmesan cheese over the pasta and toss again to incorporate.
13. If the sauce seems too thick, add reserved pasta water 1 tablespoon at a time until desired consistency is reached.
14. Remove skillet from heat and let rest for 2 minutes before serving.
Zesty yet creamy, this pasta delivers a perfect balance of smoky salmon flavor against the fresh herbal notes of dill. The al dente penne provides satisfying texture while holding the luxurious cream sauce in every groove. For an elegant presentation, garnish with extra dill sprigs and serve alongside roasted asparagus or a simple green salad.
Spicy Chipotle Penne with Black Beans
Getting weeknight dinners on the table doesn’t have to be complicated, especially when you can create something as flavorful and satisfying as this spicy chipotle penne. This recipe walks you through each simple step to build layers of smoky heat and creamy texture that will become a new family favorite in no time.
Ingredients
– 12 ounces penne pasta
– 2 tablespoons olive oil
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1 tablespoon chipotle chili powder
– 1 teaspoon ground cumin
– 1 (15-ounce) can black beans, rinsed and drained
– 1 (14.5-ounce) can diced tomatoes
– 1 cup vegetable broth
– 1/2 cup heavy cream
– 1/2 cup shredded Monterey Jack cheese
– 1/4 cup chopped fresh cilantro
– 1/2 teaspoon salt
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add penne pasta to the boiling water and cook for 9 minutes, stirring occasionally to prevent sticking.
3. While pasta cooks, heat olive oil in a large skillet over medium heat until shimmering.
4. Add diced onion and cook for 5 minutes, stirring frequently, until translucent and softened.
5. Stir in minced garlic and cook for 1 minute until fragrant but not browned.
6. Sprinkle chipotle chili powder and ground cumin over the onion mixture, toasting the spices for 30 seconds to deepen their flavor.
7. Add rinsed black beans and diced tomatoes with their juices to the skillet.
8. Pour in vegetable broth and bring the mixture to a simmer, scraping any browned bits from the bottom of the pan.
9. Reduce heat to medium-low and stir in heavy cream until fully incorporated.
10. Drain the cooked pasta, reserving 1/2 cup of pasta water, then add pasta directly to the sauce.
11. Sprinkle shredded Monterey Jack cheese over the pasta and sauce, stirring constantly until melted and creamy.
12. If the sauce seems too thick, gradually add reserved pasta water 2 tablespoons at a time until desired consistency is reached.
13. Remove from heat and stir in chopped cilantro and salt.
14. Serve immediately in warm bowls. The finished dish boasts a perfect balance of al dente pasta coated in a creamy, smoky sauce with just the right amount of heat from the chipotle. Try topping with extra cilantro and a dollop of cool sour cream to contrast the spice, or serve alongside grilled chicken for a heartier meal.
Penne with Butternut Squash and Sage Cream
You’ll find this penne with butternut squash and sage cream becomes an instant fall favorite with its creamy texture and earthy flavors. Let’s walk through each step methodically to ensure perfect results every time, starting with preparing our seasonal ingredients.
Ingredients
– 1 pound penne pasta
– 2 tablespoons olive oil
– 1 medium butternut squash, peeled and cubed
– 4 cloves garlic, minced
– 8 fresh sage leaves
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 1/4 teaspoon nutmeg
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add penne pasta to the boiling water and cook for 9-11 minutes until al dente.
3. While pasta cooks, heat olive oil in a large skillet over medium heat.
4. Add cubed butternut squash to the skillet and cook for 12-15 minutes, stirring occasionally, until tender and lightly browned.
5. Stir minced garlic into the skillet and cook for 1 minute until fragrant.
6. Add fresh sage leaves to the skillet and cook for 30 seconds until crisp.
7. Pour heavy cream into the skillet and bring to a gentle simmer.
8. Reduce heat to low and stir in grated Parmesan cheese until melted and smooth.
9. Season the sauce with nutmeg, salt, and black pepper.
10. Drain cooked penne pasta, reserving 1/2 cup of pasta water.
11. Add drained pasta to the skillet with the sauce.
12. Toss pasta with sauce, adding reserved pasta water 2 tablespoons at a time until desired consistency is reached.
13. Remove from heat and let rest for 2 minutes before serving. Butternut squash creates a naturally sweet, velvety base that pairs beautifully with the crispy sage and rich cream sauce. For an elegant presentation, garnish with extra sage leaves and serve alongside roasted Brussels sprouts to complement the earthy flavors.
Summary
Brimming with delicious possibilities, these 20 creamy penne pasta recipes make weeknight dinners effortless and satisfying. We hope you find new family favorites among these comforting dishes! Don’t forget to leave a comment sharing which recipe you loved most and pin this article to your Pinterest boards for easy meal planning.
