Description
How to make one pot creamy garlic pasta with tender noodles and rich cream sauce that’s ready in just 20 minutes for busy weeknights.
Ingredients
Scale
Base Ingredients
- 12 oz penne pasta
- 3 cups chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
Flavor Builders
- 4 tbsp unsalted butter
- 6 cloves garlic, minced
- 1/4 cup dry white wine
- 2 tbsp olive oil
Seasonings
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes
- 1/4 cup fresh parsley, chopped
Optional Additions
- 1/2 cup sun-dried tomatoes, chopped
- 1 cup fresh spinach
- 1/4 cup pine nuts, toasted
- Extra Parmesan for serving
Instructions
- Heat Oil: Heat olive oil and butter in large pot over medium heat until butter melts and starts to foam. This creates the perfect aromatic base.
- Sauté Garlic: Add minced garlic and red pepper flakes, cooking for 30 seconds until fragrant but not browned. Don’t let it burn or it’ll taste bitter.
- Add Wine: Pour in white wine and let it bubble for 1 minute to cook off the alcohol. This adds brightness and depth to your sauce.
- Cook Pasta: Add pasta and chicken broth, bringing to a boil. Reduce heat and simmer 12-15 minutes, stirring frequently until pasta is tender and liquid reduces.
- Add Cream: Remove from heat before stirring in heavy cream to prevent curdling. The residual heat will warm it perfectly without breaking the sauce.
- Finish Sauce: Stir in Parmesan cheese, sun-dried tomatoes, and spinach until cheese melts and spinach wilts. Season with salt and pepper to taste.
- Serve Immediately: Garnish with fresh parsley and toasted pine nuts if using. Serve right away with extra Parmesan while it’s hot and creamy.
Notes
- Remove from heat before adding cream to prevent curdling.
- Stir frequently while pasta cooks to prevent sticking and burning.
- Freshly grated Parmesan melts much better than pre-shredded cheese.
- Store leftovers in refrigerator for up to 3 days in airtight container.
- Reheat gently with splash of broth to restore creamy texture.
- Toast pine nuts in dry skillet for extra flavor and crunch.
Allergy Information: Dairy, Gluten
Nutrition
- Calories: 485 calories
- Fat: 24g
- Carbohydrates: 52g
- Protein: 16g