This penne pasta with alfredo sauce is gonna make your weeknight meal a breeze! This Italian-inspired cuisine is cheesy, buttery, and velvety, and doesn’t leave no stone unturned when it comes to flavor.
Since I made the mushroom alfredo pasta, all I want to do now is dip in the alfredo sauce every day.
I mean, the lusciousness of that sauce is out of this world!
I keep experimenting with the sauce by combining it with different pasta like spaghetti, macaroni, or fettuccine for distinct textures and flavors.
And that’s no different with this penne pasta alfredo that is overflowing with creaminess.
The velvetiness of milk, the brightness of butter, and the richness of mozzarella, but the way penne holds all these essences effortlessly makes this pasta dish highly satisfactory and fulfilling.
I tend to make this meal when I have time constraints, and this recipe can be made completely gluten-free too.
Tools You’ll Need
- Skillet: Use a flat skillet to make this recipe so that the pasta cooks evenly from all sides.
- Pot: For boiling the pasta.
- Whisk: Whisk is a must as it helps in getting a lump-free and consistent sauce.
- Spatula: To saute and stir.
- Strainer
Ingredients in This Penne Pasta Alfredo Recipe
Penne Pasta: Penne holds the sauce exceptionally well, and has a firm and chewy texture that gives an amazing mouthfeel.
Milk: To achieve a lustrous and rich white sauce. Plus, milk is a great source of calcium and protein too.
Refined Flour: It binds the sauce together and gives it a thick consistency. You can also use wheat flour to achieve the same.
Butter: Butter is the secret ingredient that makes alfredo sauce smooth and bright and enhances the overall flavors of the dish.
Garlic: Garlic elevates the flavor profile of this pasta with its aroma and savoriness.
Oregano: Oregano has a robust herby flavor that is bitter, but has a subtle sweetness in between.
Red Chili Flakes: For a hint of spiciness in the mix.
Mozzarella Cheese: Parmesan is not easily found in my area, so I use mozzarella. It is somewhat milder than parmesan, but it melts in a nice way and is budget-friendly too.
Basil: Basil infuses its freshness into the pasta, and gives a pop of green color.
Salt & pepper
Oil
Water
How to Make Penne Pasta with Alfredo Sauce
Boil the Pasta:
In a pot, boil some water, add salt and oil, and then add penne pasta. Cook it on high heat for 8-10 mins till al dante.
Reserve some of that water for later use, and sieve away the rest.
Rinse the pasta with cold water to stop the cooking, and set it aside for further use.
Prepare the Sauce:
In a skillet, add butter, once melted, then add garlic and saute it till it turns golden brown on low heat.
Add refined flour, and whisk it properly. Then add milk in 3 batches of equal amounts and whisk them properly till you get a smooth sauce.
Add salt, black pepper, oregano, red chili flakes, basil leaves, and shredded mozzarella cheese. Mix them well.
Combine Pasta with Sauce:
After that, add the cooked pasta to the sauce and mix well. If you think that the sauce is too thick, add reserved pasta water to maintain the consistency.
Final Steps:
Finally, garnish the pasta with shredded mozzarella cheese, and basil leaves.
Your penne pasta with alfredo sauce is ready to be served.
Tips & Variations
Make it gluten-free: If you’re looking for a gluten-free version of this, use corn flour instead of refined flour, and go for gluten-free penne.
Add more veggies: To make the pasta more wholesome, add in veggies like broccoli, mushrooms, tomatoes, and so on for a nutritive kick.
You can whip it up in a single pot: Rather than using a pot and a skillet separately, use a single skillet to boil the penne first then make the sauce, and you’ll have a fuss-free kitchen.
Substitute basil with parsley: For an authentic Italian feel, replace basil with chopped parsley.
Serving Options
Meal: This alfredo penne pasta is an astounding meal to have as a breakfast, lunch, or dinner. Pair it with a slice of garlic bread, and you’ll have a decadent supper at your hand.
Side Dish: For a more protein-heavy meal, enjoy pasta with grilled chicken, fish, or meat. You’ll get the carbs and the protein in one go.
Appetizer: It is an incredible appetizer that is easy to make and delicious enough to get your mouth watered before the main course.
How to Store
In the fridge: This penne pasta alfredo can be stored in the fridge for 3-5 days by keeping it in an air-tight container.
In the freezer: For longer storage, you can freeze the pasta for a couple of months. Thaw the pasta first, then reheat it to keep the flavors intact.
Why You’ll Love This Alfredo Penne Pasta
- No cutting or chopping is required.
- Needs a handful of ingredients that are easily available.
- It can be made gluten-free with a couple of swaps.
- It stores really well and you can even freeze it for a couple of months.
More Pasta Recipes
- Pistachio Penne Pasta
- Mushroom Alfredo Pasta
- Lemon Garlic Pasta
- Macaroni Masala Pasta
- Maggi White Sauce Pasta
Please rate and comment if you make this penne pasta with alfredo sauce so I know how much you like it.
Penne Pasta with Alfredo Sauce ( Extremely Creamy! )
Ingredients
For Boiling Pasta
- 250 g Penne Pasta
- Water as required
- ½ tsp Salt
- 1 tsp Oil
For the Sauce
- 4 tbsp Butter
- 6-7 cloves Garlic chopped
- 1 tbsp Refined Flour
- 250 ml Milk
- Salt
- Black Pepper Powder a pinch
- 1 tsp Oregano
- 6-7 Basil Leaves
- ½ tsp Red Chili Flakes
- 70 g Mozzarella Cheese
For the Pasta
- Boiled Pasta
- Prepared Sauce
- Reserved Pasta Water optional
Garnishes
- 10 g Mozzarella Cheese
- Basil Leaves
Instructions
- In a pot, boil some water, add salt and oil, and then add penne pasta. Cook it on high heat for 8-10 mins till al dante.
- Reserve some of that water for later use, and sieve away the rest.
- Rinse the pasta with cold water to stop the cooking, and set it aside for further use.
- In a skillet, add butter, once melted, then add garlic and saute it till it turns golden brown on low heat.
- Add refined flour, and whisk it properly. Then add milk in 3 batches of equal amounts and whisk them properly till you get a smooth sauce.
- Add salt, black pepper, oregano, red chili flakes, basil leaves, and shredded mozzarella cheese. Mix them well.
- After that, add the cooked pasta to the sauce and mix well. If you think that the sauce is too thick, add reserved pasta water to maintain the consistency.
- Finally, garnish the pasta with shredded mozzarella cheese, and basil leaves.
- Your penne pasta with alfredo sauce is ready to be served.
Notes
- Make it gluten-free: If you’re looking for a gluten-free version of this, use corn flour instead of refined flour, and go for gluten-free penne.
- Add more veggies: To make the pasta more wholesome, add in veggies like broccoli, mushrooms, tomatoes, and so on for a nutritive kick.
- You can whip it up in a single pot: Rather than using a pot and a skillet separately, use a single skillet to boil the penne first then make the sauce, and you’ll have a fuss-free kitchen.
- Substitute basil with parsley: For an authentic Italian feel, replace basil with chopped parsley.
