Creamy penne pasta

 

Creamy penne pasta 

Ingredients

• 8 ounces uncooked penne
• 2 tablespoons butter
• 1/2 tablespoon flour
• 3 cloves garlic minced
• 1/4 cup chicken/veg broth
• 1/4 teaspoon lemon juice
• 1 cup heavy/whipping cream
• 1/4 teaspoon Italian seasoning
• 1/3 cup freshly grated parmesan cheese
• Salt & pepper to taste
• Chopped parsley optional, to taste
• 1 teaspoon paprika (optional) it doesn’t change the flavor, just the color . I do this only when I’m making salmon.  I don’t do this with chicken Alfredo. I might, I like to switch it up a bit 🥰

Instructions

• Boil a salted pot of water for the pasta and cook it al dente according to package directions.
  
• When the pasta is about 10 minutes away from being done, add the butter to a skillet over medium-high heat. Once it melts, sprinkle the flour in and cook for about 1 minute, stirring fairly often.
  
• Add in the garlic, followed by the broth and lemon juice. Let it bubble until it's reduced by half (about 30 sec - 1 minute).
  
• Whisk in the cream so the flour dissolves completely, then stir in the Italian seasoning
• .Cook it for a few minutes until the sauce has thickened up to your liking.
  
• Stir in the parmesan cheese and take the skillet off the heat. Season with salt & pepper as needed and add paprika-if you wish (I am generous with both).
  
• Add the drained pasta to the skillet and toss until coated (I like to add a tablespoon or so of the pasta water to the sauce prior to draining it, especially if it's become a tad too thick). Garnish with more parmesan and a bit of chopped parsley if you like. Serve immediately.