When it comes to comfort food, nothing beats a bowl of creamy garlic penne pasta that’s ready in under 30 minutes. This indulgent dish is packed with rich Asiago cheese, velvety sauce, and perfectly cooked penne for a meal that feels straight out of a restaurant!
It’s the ultimate crowd-pleaser, perfect for cozy nights or when you want to impress without the stress!
If you love pasta dishes, you are also going to love my Creamy Tomato Garlic Pasta Recipe, Creamy Pesto Pasta & my Creamy Sausage Pasta!!
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Ingredients
- Olive Oil
- Unsalted Butter
- Garlic
- Heavy Cream
- All-Purpose Flour
- Shredded Asiago Cheese
- Penne Pasta
See recipe card for quantities.
Instructions
Sauté the minced garlic in the oil & butter!
Add in heavy cream , flour slurry & asiago cheese!
Add in the aldente penne pasta & mix well!
Serve & enjoy!!
- Sauté the Garlic:
Heat olive oil and butter in a large skillet over medium heat. Once the butter melts, add minced garlic and a pinch of salt. Sauté for about 5 minutes, stirring frequently, until fragrant. - Create the Sauce Base:
Pour in the heavy cream and remove the pan from heat momentarily. In a small bowl, whisk together the flour and water to create a smooth slurry. Slowly add the slurry to the cream, whisking quickly to avoid lumps. Return the skillet to the heat and let the mixture simmer for 10 minutes, stirring occasionally, until the sauce thickens. - Incorporate the Cheese:
Once the sauce is creamy and thick, stir in the shredded Asiago cheese until fully melted and smooth. - Combine with Pasta:
Add the cooked penne pasta to the skillet and toss until well-coated in the sauce. Taste and adjust salt as needed. - Serve & Enjoy:
Plate the pasta immediately, and garnish with extra Asiago cheese or a sprinkle of parsley for a fresh touch.
Substitutions
- Olive Oil: Use avocado oil, canola oil, or melted coconut oil.
- Unsalted Butter: Substitute with salted butter (reduce added salt) or margarine.
- Garlic: Replace with garlic powder (¼ teaspoon per clove) or roasted garlic for a milder flavor.
- Heavy Cream: Swap with half-and-half, coconut cream, or evaporated milk.
- All-Purpose Flour: Use cornstarch (half the amount) or gluten-free flour.
- Shredded Asiago Cheese: Substitute with Parmesan, Pecorino Romano, or Gruyère.
- Penne Pasta: Replace with rigatoni, farfalle, or any short pasta of your choice.
Equipment
- Knife & Cutting Board
- Large Skillet
- Measuring Cups
Storage
Store leftover creamy garlic pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of cream or milk to restore the sauce’s creamy consistency. Avoid freezing, as the dairy-based sauce may separate when thawed.
Top tips
- Cook Pasta Al Dente: Slightly undercook the pasta, as it will continue absorbing sauce when mixed.
- Whisk Constantly: To avoid lumps in the sauce, whisk the flour mixture into the cream while stirring continuously.
- Use Fresh Asiago: Shred your own cheese for a smoother, creamier sauce—it melts much better than pre-shredded!
FAQs
Absolutely! Parmesan or Pecorino Romano work well for a similar flavor, or try mozzarella for extra creaminess.
Swap heavy cream for half-and-half or whole milk, and use a smaller amount of cheese for a lighter sauce.
Yes! Grilled chicken, shrimp, or crispy bacon are great additions to make it a heartier meal.
keep scrolling below for the full recipe card!!
Related
Looking for other pasta recipes like this? Try these:
Pairing
These are my favorite desserts to serve with this creamy garlic penne:
Creamy Garlic Penne Pasta
Ingredients
Equipment
Method
- Heat olive oil and butter in a large skillet over medium heat. Once the butter melts, add minced garlic and a pinch of salt. Sauté for about 5 minutes, stirring frequently, until fragrant.
- Pour in the heavy cream and remove the pan from heat momentarily. In a small bowl, whisk together the flour and water to create a smooth slurry. Slowly add the slurry to the cream, whisking quickly to avoid lumps. Return the skillet to the heat and let the mixture simmer for 10 minutes, stirring occasionally, until the sauce thickens.
- Once the sauce is creamy and thick, stir in the shredded Asiago cheese until fully melted and smooth.
- Add the cooked penne pasta to the skillet and toss until well-coated in the sauce. Taste and adjust salt as needed.
- Plate the pasta immediately, and garnish with extra Asiago cheese or a sprinkle of parsley for a fresh touch.
Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
Libbie says
This is the nicest pasta I have ever had I ate the whole pot myself