Creamy Italian Three-Cheese Pasta

I love a pasta that feels indulgent but comes together fast—perfect for feeding a crowd or saving leftovers for a week of easy dinners. If you love rich, saucy pastas, try this creamy beef pasta for a hearty cousin to today’s recipe.

introduction

Creamy Italian Three-Cheese Pasta is a silky, comforting skillet pasta made with Parmesan, mozzarella, and provolone folded into a warm cream sauce. This recipe is approachable for weeknights, special enough for guests, and perfect for Pinterest-worthy photos. The texture is luxuriously smooth and every forkful is loaded with cheesy flavor.

Why You’ll Love This Creamy Italian Three-Cheese Pasta:

• Ultra-creamy, cheese-forward sauce that clings to every bite
• Ready in about 30 minutes—great for busy weeknights
• Family-friendly: kids love the cheesy comfort, adults appreciate the balance of herbs and pepper flakes
• Easy to scale up for meal prep or dinner parties
• Uses pantry staples and fresh herbs for a bright finish

Ingredients Needed

Pasta

• 12 oz (340 g) pasta (penne, rigatoni, fusilli, or farfalle work best)
• Salt for pasta water (about 1–2 tbsp)

Dairy & fats

• 2 tbsp unsalted butter
• 1 tbsp extra-virgin olive oil (plus 1 tbsp for finishing, optional)
• 2 cups (480 ml) whole milk, warmed
• 1 cup (240 ml) heavy cream, warmed
• 1/2 cup (120 ml) reserved pasta cooking water (optional, as needed)

Cheeses

• 1 cup (100 g) freshly grated Parmesan cheese
• 1 cup (100 g) freshly shredded mozzarella cheese, low-moisture
• 1/2 cup (60 g) freshly crumbled or grated provolone (or fontina)
• 1/4 cup (25 g) grated Parmesan for topping

Aromatics & thickening

• 3 cloves garlic, finely minced
• 2 tbsp all-purpose flour

Seasonings & herbs

• 1/2 tsp fine sea salt, plus more for pasta water
• 1/2 tsp freshly ground black pepper
• 1/4 tsp red pepper flakes (optional, for a gentle heat)
• 1/4 tsp ground nutmeg (optional, but classic in cream sauces)
• 2 tbsp finely chopped fresh parsley
• 2 tbsp finely chopped fresh basil (optional but recommended)

Step-by-Step Instructions

Prepare the pasta:

• Fill a large pot with water, add a generous amount of salt (about 1–2 tbsp) to season it well, and bring to a rolling boil.
• Add the pasta and cook according to the package directions until al dente (usually 1–2 minutes less than the maximum suggested time).
• Before draining, scoop out about 1 cup of the starchy pasta water and set aside.
• Drain the pasta and set aside; toss with a teaspoon of olive oil if you want to prevent sticking while you make the sauce.

Warm the dairy:

• In a small saucepan or microwave-safe container, gently warm the milk and heavy cream until just warm, not boiling. This helps create a smoother sauce and prevents curdling when added to the roux.
• Keep the mixture nearby, ready to pour.

Start the cream sauce base:

• In a large, deep skillet or wide saucepan, heat 2 tbsp butter and 1 tbsp olive oil over medium heat until the butter is melted and starts to foam.
• Add the minced garlic and sauté for about 30–60 seconds, stirring constantly, just until fragrant and lightly golden at the edges. Do not let it brown or burn.

Make the roux:

• Sprinkle the 2 tbsp flour evenly over the butter-and-garlic mixture.
• Stir continuously with a wooden spoon or whisk for about 1–2 minutes to cook off the raw flour taste. The mixture will form a thick paste (roux) and may bubble slightly.
• Do not allow it to darken significantly; it should stay pale to lightly golden.

Add milk and cream:

• Lower the heat to medium-low.
• Slowly pour in the warm milk and cream mixture, whisking constantly to avoid lumps.
• Continue whisking until the sauce becomes smooth.
• Cook for 3–5 minutes, stirring frequently, until the sauce thickens enough to coat the back of a spoon. If it becomes too thick, thin with a few tablespoons of the reserved pasta water or a splash more milk.

Season the cream base:

• Add the salt, black pepper, red pepper flakes (if using), and nutmeg (if using).
• Taste the sauce at this stage and adjust seasoning, keeping in mind that the cheeses will add saltiness.

Incorporate the cheeses:

• Reduce the heat to low so the sauce is hot but not boiling.
• Add the grated Parmesan a small handful at a time, whisking or stirring continuously until melted and fully incorporated before adding more.
• Repeat the process with the shredded mozzarella, stirring until it melts into the sauce and becomes smooth.
• Add the provolone (or fontina) last, stirring until it’s fully melted and the sauce is silky. If the sauce seems very thick at this point, add a little reserved pasta water or milk, a tablespoon at a time, until it reaches a creamy, pourable consistency that will coat the pasta well.

Combine pasta and sauce:

• Add the cooked, drained pasta directly into the skillet with the cheese sauce.
• Toss gently but thoroughly with tongs or a large spoon, ensuring every piece of pasta is evenly coated.
• If the sauce tightens up after adding the pasta, splash in some reserved pasta water (a few tablespoons at a time) and toss over low heat until everything is creamy and glossy.

Finish with herbs and seasoning:

• Stir in the chopped parsley and basil.
• Taste one more time and adjust salt, pepper, or red pepper flakes as desired.
• If you like, drizzle a small amount of olive oil over the pasta for extra richness and shine.

Serve and garnish:

• Transfer the creamy three-cheese pasta to a large serving bowl or individual plates.
• Sprinkle the top with the remaining grated Parmesan.
• Add a little extra chopped parsley or basil for color.
• Serve immediately while hot and ultra-creamy, optionally with crusty bread and a simple green salad.

Quick mobile-friendly steps (5–8 short steps)

1. Boil salted water; cook 12 oz pasta until al dente; reserve 1 cup pasta water and drain.
2. Warm 2 cups milk + 1 cup cream; set aside.
3. Sauté garlic in 2 tbsp butter + 1 tbsp oil; whisk in 2 tbsp flour to make a roux.
4. Slowly whisk in warm dairy; simmer until thickened, season with salt, pepper, red pepper flakes, and nutmeg.
5. Reduce heat; melt in Parmesan, then mozzarella, then provolone until silky; thin with pasta water if needed.
6. Toss in pasta, stir in parsley and basil, finish with extra Parmesan and a drizzle of olive oil; serve hot.

Serving Suggestions Creamy Italian Three-Cheese Pasta

• Pair with a crisp green salad dressed with lemon vinaigrette to cut the richness.
• Serve alongside garlic-rubbed crusty bread or cheesy garlic knots for dipping.
• Add roasted broccoli or sautéed mushrooms on the side for extra texture and veggies.
• For a heartier plate, serve with simple grilled chicken breasts or pan-seared shrimp.

Tips for Success Creamy Italian Three-Cheese Pasta

• Use warm dairy: warming milk and cream prevents the sauce from seizing or becoming grainy.
• Grate cheese fresh: pre-shredded cheese often contains anti-caking agents that can make the sauce less smooth.
• Reserve pasta water: the starch helps loosen and bind the sauce for a glossy finish.
• Go low with heat when melting cheese: cheese melts best when the sauce is hot but not boiling—too-hot sauce makes it stringy or oily.
• Taste before adding extra salt: cheeses add saltiness; adjust at the end.
• Leftovers reheat gently over low heat with a splash of milk to rescue creaminess.

variation (if any)

• Add cooked shredded rotisserie chicken or sliced grilled chicken for a protein boost.
• Swap provolone for fontina or gouda for a different flavor profile.
• Add a handful of baby spinach or peas at the end for color and nutrition.
• For a smoky twist, stir in a tablespoon of sun-dried tomato pesto or roasted red peppers.

FAQs

Q: Can I make this sauce ahead of time?
A: You can make the sauce up to a day ahead and refrigerate. Reheat gently over low heat, whisking in a splash of milk or reserved pasta water to restore creaminess before tossing with freshly cooked pasta.

Q: What’s the best pasta shape for this recipe?
A: Medium shapes that hold sauce—penne, rigatoni, fusilli, or farfalle—work best because they catch the cheesy sauce and give a nice bite.

Q: Can I use low-fat milk or cream?
A: You can, but the sauce will be less rich and silky. If using lower-fat dairy, consider adding an extra ounce of cheese or a small pat of butter for richness.

Q: How do I prevent the sauce from becoming grainy?
A: Keep the heat moderate, warm the dairy before adding, and add cheeses slowly over low heat while stirring. Avoid boiling the sauce after the cheese is added.

Q: Can I freeze leftover creamy three-cheese pasta?
A: Freezing is not ideal—the texture of the sauce and pasta can change. If you must freeze, do so without added herbs and reheat slowly with extra milk to restore texture; expect some texture change.

Conclusion

If you want a chicken-topped variation or inspiration for adding protein, see this flavorful Creamy 3-Cheese Chicken & Garlic Pasta on Beautiful Eats & Things for a delicious direction.

Creamy Italian Three-Cheese Pasta

Creamy Italian Three-Cheese Pasta is a silky, comforting skillet pasta made with Parmesan, mozzarella, and provolone in a warm cream sauce. It’s perfect for weeknights or special gatherings, delivering a rich and cheesy flavor in under 30 minutes.

Print Recipe Pin Recipe Rate Recipe

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Course: Dinner, Main Course

Cuisine: Italian

Keyword: comfort food, creamy pasta, Pasta Recipe, quick dinner, Three-Cheese Pasta

Servings: 6 servings

Calories: 550kcal

Ingredients

Pasta

• 12 oz 12 oz pasta (penne, rigatoni, fusilli, or farfalle work best)
• 1-2 tbsp Salt for pasta water (about 1–2 tbsp)

Dairy & Fats

• 2 tbsp unsalted butter
• 1 tbsp extra-virgin olive oil (plus 1 tbsp for finishing, optional)
• 2 cups whole milk, warmed
• 1 cup heavy cream, warmed
• 1/2 cup reserved pasta cooking water (optional, as needed)

Cheeses

• 1 cup freshly grated Parmesan cheese
• 1 cup freshly shredded mozzarella cheese, low-moisture
• 1/2 cup freshly crumbled or grated provolone (or fontina)
• 1/4 cup grated Parmesan for topping

Aromatics & Thickening

• 3 cloves garlic, finely minced
• 2 tbsp all-purpose flour

Seasonings & Herbs

• 1/2 tsp fine sea salt, plus more for pasta water
• 1/2 tsp freshly ground black pepper
• 1/4 tsp red pepper flakes (optional, for a gentle heat)
• 1/4 tsp ground nutmeg (optional, but classic in cream sauces)
• 2 tbsp finely chopped fresh parsley
• 2 tbsp finely chopped fresh basil (optional but recommended)

Instructions

Preparation

• Fill a large pot with water, add a generous amount of salt, and bring to a rolling boil.
• Add the pasta and cook according to package directions until al dente. Before draining, scoop out about 1 cup of the starchy pasta water and set aside.
• Drain the pasta and toss with a teaspoon of olive oil to prevent sticking.

Sauce Preparation

• In a small saucepan or microwave, gently warm the milk and heavy cream until just warm.
• In a large skillet, heat butter and olive oil over medium heat until the butter is melted.
• Add minced garlic and sauté until fragrant, about 30–60 seconds.
• Sprinkle flour over the mixture and stir for about 1–2 minutes to create a roux.
• Slowly whisk in the warm milk and cream mixture, and cook until the sauce thickens, about 3–5 minutes.
• Add salt, black pepper, red pepper flakes, and nutmeg.

Cheese Incorporation

• Reduce heat to low and add grated Parmesan gradually, stirring until melted.
• Repeat the process with mozzarella, then provolone, ensuring the sauce is creamy.

Final Assembly

• Add the cooked pasta to the skillet and toss with the cheese sauce until well coated.
• Stir in parsley and basil, adjusting seasoning as desired.
• Serve garnished with remaining Parmesan and a drizzle of olive oil.

Notes

Use warm dairy to prevent the sauce from seizing. Freshly grated cheese gives a smoother sauce. Adjust seasoning at the end as cheeses can add saltiness. Leftovers can be reheated with a splash of milk to maintain creaminess.

Nutrition

Serving: 1g | Calories: 550kcal | Carbohydrates: 50g | Protein: 16g | Fat: 33g | Saturated Fat: 20g | Sodium: 700mg | Fiber: 2g | Sugar: 6g

Tried this recipe?Let us know how it was!