Begin by bringing a large pot of salted water to a boil. Add the 12 ounces of penne pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta cooking water, then drain the pasta in a colander.
In a large skillet, melt 2 tablespoons of unsalted butter over medium heat. Once melted, add 2 minced garlic cloves and sauté for about 1 minute, or until fragrant. Be careful not to let the garlic brown.
Reduce the heat to low and add the 6 ounces of soft goat cheese to the skillet. Stir until the cheese begins to melt. Gradually pour in 1 cup of half-and-half cream, stirring continuously until combined and smooth. If the sauce is too thick, add some reserved pasta water to reach your desired consistency.
Add the sliced chiffonade of fresh basil, 2 tablespoons of lemon juice, 1 tablespoon of lemon zest, 2 teaspoons of salt, and 1 teaspoon of pepper. Stir well to combine all the flavors.
Add the drained penne pasta to the skillet with the sauce. Toss gently to coat the pasta evenly. If needed, add more reserved pasta water to help the sauce adhere to the pasta.
Remove the skillet from heat and stir in 1 cup of grated Parmesan cheese. Mix until melted and creamy. Taste and adjust seasoning if necessary. Serve the pasta topped with freshly chopped parsley for a pop of color and flavor.
