2 tablespoons unsalted butter

1 tablespoon olive oil

5 garlic cloves, finely minced

4 cups low-sodium chicken broth or vegetable broth

1 cup whole milk

12 ounces uncooked penne pasta

1 teaspoon Italian seasoning

½ teaspoon salt

¼ teaspoon ground black pepper

¼ teaspoon crushed red pepper flakes, optional

¾ cup heavy cream

1 cup finely grated Parmesan cheese

2 tablespoons chopped fresh parsley

Additional Parmesan cheese, for serving

Additional ground black pepper, for serving

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Place a large deep skillet or Dutch oven over medium heat.
Add the butter and olive oil, then cook until the butter has completely melted.
Add the minced garlic and cook for about 30 seconds, stirring constantly, until fragrant.
Pour in the chicken broth or vegetable broth and whole milk.
Add the Italian seasoning, salt, black pepper, and crushed red pepper flakes, if using.
Increase the heat to medium-high and bring the liquid to a gentle boil.
Stir the uncooked penne pasta into the liquid.
Reduce the heat to medium-low and keep the mixture at a steady simmer.
Cook uncovered for 13 to 16 minutes, stirring every 2 to 3 minutes so the pasta does not stick.
Check the pasta near the end of the cooking time. It should be tender with a slight bite in the center.
If the pasta is still firm and most of the liquid has been absorbed, add broth or water ¼ cup at a time and continue cooking.
Reduce the heat to low and pour in the heavy cream.
Stir until the cream is fully incorporated and cook for about 1 minute without allowing the sauce to boil rapidly.
Remove the pan from direct heat.
Add the grated Parmesan gradually, stirring after each addition until melted and smooth.
Let the pasta rest for 3 to 5 minutes so the sauce can thicken.
Stir in the chopped parsley.
Taste and adjust the salt and black pepper as needed.
Serve warm with additional Parmesan cheese and black pepper.

Stir the pasta regularly, especially as the cooking liquid begins to reduce.

Use a wide skillet or Dutch oven so the pasta cooks evenly.

Freshly grated Parmesan melts more smoothly than packaged pre-shredded cheese.

Remove the pan from direct heat before adding the Parmesan to prevent the sauce from becoming grainy.

If the sauce becomes too thick, stir in a small amount of warm broth or milk.

If the sauce seems too thin, let the pasta rest uncovered for several minutes.

Half-and-half or whole milk can replace the heavy cream, although the sauce will be lighter.

Cooked chicken, shrimp, turkey sausage, or roasted turkey can be added near the end of cooking.

Fresh spinach, peas, broccoli, mushrooms, or sun-dried tomatoes can also be added.

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

Reheat gently over low heat with a splash of milk or broth.

Freezing is not recommended because the cream sauce may separate after thawing.