Start by bringing a large pot of salted water to a boil. Add the 12 ounces of dry penne and cook according to package instructions until al dente. Once done, reserve about 1 cup of the pasta water, then drain the penne and set aside.
In a large skillet, melt 2 tablespoons of unsalted butter over medium heat. Add the 2 cloves of minced garlic and sauté for about 1 minute, or until fragrant. Be careful not to let it burn!
Stir in the 6 ounces of soft goat cheese and 1 cup of half-and-half cream into the skillet. Reduce the heat to low, stirring continuously until the cheese has melted and the mixture is smooth and creamy.
Add the sliced chiffonade of 1 cup of fresh basil, 2 teaspoons of salt, and 1 teaspoon of pepper to the sauce. Mix well to combine. The fresh basil will add a lovely flavor and vibrant color to your sauce.
Add the drained penne to the skillet. Toss the pasta in the sauce until every piece is coated. If the sauce seems too thick, gradually add some reserved pasta water until you reach your desired consistency.
Stir in the juice and zest of 1 lemon. This added acidity will brighten the sauce and complement the creamy goat cheese beautifully.
Plate the creamy goat cheese pasta and sprinkle 1 cup of grated Parmesan cheese and 2 tablespoons of chopped fresh parsley on top. Serve immediately for the best flavor and texture.
