198 Reviews of Creamy Garlic Penne Pasta

From: Kristi J

On Nov 19, 2002

I had never tried making a creamy pasta anything, but this was GREAT! I added some stir-fry sliced chicken sauteed in garlic and my husband wanted to know when I'd be making it again. Thanks!

From: Missyb33

On Nov 8, 2002

Just like the recipe title, this is creamy and garlicky... yum! I used chicken broth where there was an option and thought it tasted wonderful. This is quick, easy, and a great dish to make during the busy work week.

From: Sackville

On Oct 23, 2002

This recipe is so garlicky and so creamy and sooooo easy to make. I got home from work, was incredibly tired and just wanted a filling meal. This one worked perfectly because it really didn't take much more than 15 minutes and tasted wonderfully. Next time, I might try adding some frozen peas and sliced mushrooms, but the recipe is great as is.

From: Little Lisa

On Aug 4, 2006

Served this last night with zucchini strips, a green salad and garlic bread. I enjoyed this as I am not a red sauce fan. This is basically fettucini alfredo. I made as directed except for using olive oil in place of the butter. Next time I would add more garlic and double the sauce. I found that the pasta absorbed most of the sauce after sitting for a few minutes. Overall, a quick and easy meal and one that I will make again.

From: Tigerlillyblu

On Nov 16, 2006

Great sauce, as recommended, I doubled the recipe. Also, I used 2 tbsp of freshly chopped parsley and freshly grated parmesan both in the sauce and as a topping. Note - use patience when thickening the sauce, it takes more than a minute of whisking to see any results.

From: RachelRoo

On May 19, 2005

I was looking for some sauce to use with refrigerated tortelloni and this one turned out to be perfect. Several people said that it seemed to lack something, and others said that they added more garlic. Here's what I did: I roasted a whole head of garlic (cut off the top of the bulb, drizzle about 1 Tbsp of olive oil over exposed cloves, then bake @375 degrees for 30 min.). I used half of the roasted garlic cloves for the sauce (you can omit step 2) and the other half I mixed with some softened butter. Warm, crusty sourdough bread with garlic butter was a perfect compliment to the pasta dish. Also, I used chicken bouillon and water in place of the chicken broth, and the sauce did not need any additional salt. Next time, I think I will try adding some rosemary or perhaps some fresh basil for a different twist. Although the recipe says it serves 6-8, when we used the sauce pretty generously, it only served two adults and two small children.

From: buttercup0009

On Jun 21, 2003

We added grilled chicken and brocolli to the mix and it tasted very good! This was an easy recipe for when you're VERY hungry and wanna make something homecooked fast! Thanks for sharing! We will be making this again I'm sure!

From: greenlove00

On Jan 12, 2008

This was delicious. I'd been looking for a creamy sauce that was not alfredo based. I added some sliced grilled chicken breast, sauteed onions and mushrooms. The onions give it a nicer more rounded flavor. And I more than doubled the the sauce, using Pacific brand organic free range chicken broth. It makes a HUGE difference and so much better than canned broth Thanks so much. We love it.

From: yamakarasu

On Dec 1, 2006

I enjoyed this, and I think everyone else did because it all disappeared pretty fast! I added spinach and chicken (30391) and red pepper flakes but it was still sort of bland to me though. I'll probably play around with this recipe a bit to make it more interesting. This was definitely fun recipe to try since I've only made pasta with red sauces before; thank you!

From: Debloves2cook

On Aug 31, 2006

What a tasty dish this is! I usually hesitate making cream sauces for two reasons, my husband is not terribly fond of them, or I usually mess up the cream part. But this looked pretty user friendly for me and had garlic in it for the husband. We were both happy! The first time, I made it exactly as posted, perfection. The second time I made it I just had to mess with it and I added some mixed vegetables after the sauce had thickened, pleasantly it was perfection again. Thanks for posting this recipe!