Creamy Garlic One-Pot Penne: Weeknight Magic, Zero Fuss

You want a dinner that tastes like a restaurant flex but cooks like a microwave meal? This Creamy Garlic One-Pot Penne is the cheat code.

It’s fast, bold, and unapologetically comforting—like a warm hug from someone who also knows how to season their food. One pot in, empty bowls out.

Fewer dishes, more flavor, no stress. Your schedule called—this is how you protect your weeknights.

Why Everyone Loves This Recipe

This dish nails the trifecta: speed, flavor, and minimal cleanup.

The pasta cooks in the sauce, which means every penne tube turns into a flavor tunnel (yes, we said it). Starch from the pasta naturally thickens everything, creating that restaurant-level silkiness.

Plus, garlic and Parmesan team up like a buddy-cop duo—reliable, bold, and slightly addictive.

Creamy Garlic One-Pot Penne: Weeknight Magic, Zero Fuss

Recipe by Wendy CarterCourse: Dinner, Pasta

Servings

4

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

520

kcal

Ingredients

• Penne pasta: 12 oz (340 g)

• Olive oil: 2 tablespoons

• Butter: 2 tablespoons

• Garlic: 6 cloves, finely minced

• Shallot: 1 small, finely minced (or 1/2 small onion)

• Low-sodium chicken or vegetable broth: 4 cups (960 ml)

• Heavy cream: 3/4 cup (180 ml)

• Parmesan cheese: 3/4 cup, freshly grated (plus extra for serving)

• Cream cheese: 2 oz (optional, for extra silkiness)

• Lemon zest: 1/2 teaspoon, plus 1 teaspoon lemon juice

• Fresh parsley: 2 tablespoons, chopped

• Red pepper flakes: 1/2 teaspoon (optional)

• Salt and black pepper: to taste

Step-by-Step Instructions

• Warm your base: Set a large, heavy pot over medium heat. Add olive oil and butter. When the butter melts and foams, stir in shallot and a pinch of salt. Cook 2–3 minutes until softened.
• Garlic time: Add minced garlic and red pepper flakes. Stir for 30–45 seconds until fragrant. Don’t brown it—bitter garlic is not invited.
• Load the pot: Pour in broth and bring to a strong simmer. Add penne and a pinch of salt. Stir so nothing clumps at the bottom.
• Let it do its thing: Reduce to a gentle simmer. Cook 10–12 minutes, stirring every minute or two, until the pasta is al dente and the liquid has reduced to a saucy consistency.
• Creamy upgrade: Lower the heat. Stir in heavy cream and cream cheese (if using) until smooth. Simmer 1–2 minutes to thicken.
• Cheesy finale: Take off the heat. Stir in Parmesan, lemon zest, and lemon juice. Season with black pepper and salt to taste. The sauce will continue to thicken as it sits.
• Finish line: Fold in parsley. If the sauce is too thick, splash in a bit more broth or cream. Serve hot with extra Parmesan and a crack of pepper.

Keeping It Fresh

Store leftovers in an airtight container for up to 3 days.

The sauce thickens in the fridge—normal and fixable. Reheat gently on the stovetop with a splash of broth, milk, or cream to revive the silkiness.

Avoid blasting it in the microwave without liquid unless you enjoy pasta drywall.

Healthy Reasons to Try This

• Built-in portion control: Rich sauce means you feel satisfied faster—less mindless snacking later.
• Protein upgrade friendly: Add grilled chicken, shrimp, or chickpeas without breaking the flavor profile.
• Garlic benefits: Garlic brings antioxidants and flavor without added sugar. Your taste buds and heart say thanks.
• Smart fats: Olive oil and a controlled amount of dairy create satiety, IMO a win for weeknight sustainability.

Nutrition Stats

• Approximate per serving (1/4 of recipe):
• Calories: ~520
• Protein: 18–22 g (varies with cheese quantity)
• Carbs: 60–65 g
• Fat: 22–26 g
• Fiber: 3–4 g
• Sodium: 650–800 mg (using low-sodium broth; adjust salt)

Note: Numbers shift based on brands, salt, and whether you add cream cheese.

Freshly grate the Parmesan for better melt and more accurate portioning.

Don’t Do This!

• Don’t overcook the pasta: Mushy penne equals sadness. Pull it at al dente; the residual heat finishes the job.
• Don’t add cream over high heat: You’ll risk splitting.
  

  Lower the heat first, then stir.

• Don’t skip stirring early on: Pasta likes to stick at the start. A quick stir every minute saves dinner.
• Don’t use pre-shredded Parmesan: Anti-caking agents kill creaminess.
  

  Freshly grated or bust.

• Don’t forget acidity: A hint of lemon balances richness. Without it, the dish feels heavy.

Mix It Up

• Protein power: Add cooked chicken, pancetta, Italian sausage, or sautéed shrimp near the end.
• Veg-forward: Toss in spinach, peas, roasted cherry tomatoes, or sautéed mushrooms during the last 3–4 minutes.
• Herb remix: Swap parsley for basil, chives, or thyme.
  

  Fresh herbs = instant “I tried” energy.

• Heat upgrade: Calabrian chili paste or extra red pepper flakes for the spice crowd.
• Lighter version: Use half-and-half and reduce Parmesan slightly; keep flavor with extra garlic and lemon zest.
• Dairy-free: Use coconut cream or a creamy oat base, and sub with vegan Parmesan. Choose vegetable broth.
• Gluten-free: Use GF penne and reduce simmering by 2–3 minutes; GF pastas drink liquid faster.

FAQ

Can I make this ahead?

It’s best fresh, but you can cook the pasta 1–2 minutes under al dente, cool quickly, and finish with cream and Parmesan when reheating.

Add broth to loosen.

What if my sauce is too thin?

Simmer uncovered for 1–2 minutes, stirring. The starch will thicken it.

Or add a bit more Parmesan to tighten the texture.

What if my sauce gets too thick?

Add warm broth or cream, a splash at a time, and stir on low heat until glossy. Easy fix, no panic required.

Can I use milk instead of cream?

You can, but keep the heat low and expect a lighter sauce.

Whole milk works better than skim for stability.

Is this spicy?

Only if you add the red pepper flakes. Skip them for mild, or double for a proper kick.

Your call.

Why cook pasta in the sauce?

Starch from the pasta stays in the pot, naturally thickening the sauce and infusing flavor. It’s the one-pot superpower, FYI.

Which pot works best?

A wide, heavy-bottomed Dutch oven or deep sauté pan.

More surface area helps reduce the sauce evenly and prevents sticking.

Wrapping Up

Creamy Garlic One-Pot Penne is your shortcut to big flavor with small effort. It’s weeknight-proof, guest-approved, and endlessly customizable.

Keep the pantry staples on hand and you’re never more than 25 minutes from cheesy, garlicky bliss. One pot, zero drama—repeat as necessary.