A creamy and flavorful pasta dish that combines the richness of garlic and Parmesan cheese with a hint of spice.
Cook the penne pasta in a large pot of boiling salted water until al dente, then drain.
Add a splash of olive oil to the boiling water to prevent the pasta from sticking.
Melt the butter in a saucepan over medium heat.
Ensure the butter doesn't brown; keep the heat moderate.
Stir in the olive oil, flour, minced garlic, salt, basil, and red pepper flakes until combined.
Whisk continuously to avoid lumps forming in the mixture.
Gradually add the half-and-half, chicken broth, and water, stirring constantly.
Add the liquids slowly to maintain a smooth consistency.
Bring the mixture to a boil and cook for 2 minutes until slightly thickened.
Keep stirring to prevent the sauce from sticking to the bottom of the pan.
Remove the saucepan from heat and stir in the Parmesan cheese and sour cream until smooth.
Ensure the cheese is fully melted for a creamy texture.
Toss the cooked pasta with the sauce until evenly coated.
Serve immediately for the best flavor and texture.
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