I absolutely love this White Sauce Penne Pasta Recipe because it’s just comfort in a bowl—creamy, cheesy, and incredibly satisfying without being too heavy. The way the white sauce clings to every piece of penne makes each bite indulgent, yet straightforward enough for a weeknight dinner when you want something special without the fuss.
When I first tried this recipe, I was blown away by how simple ingredients like butter, garlic, and parmesan come together to create such a luscious sauce. You’ll find that this dish is perfect for cozy evenings, potlucks, or even when you want to impress guests without spending hours in the kitchen.
Why You’ll Love This Recipe
- Easy to Make: This recipe combines pantry staples with simple steps, so you’ll have dinner on the table fast.
- Rich and Creamy Flavor: The homemade white sauce with parmesan cheese adds velvety richness that tastes way better than boxed sauces.
- Versatile and Customizable: You can add your favorite proteins or veggies to make it your own.
- Crowd-Pleaser: My family goes crazy for this dish — and I bet yours will too!
Ingredients You’ll Need
Each ingredient in this White Sauce Penne Pasta Recipe plays a vital role—the penne noodles provide the perfect hold for the creamy sauce, and the combination of butter, garlic, and cheeses builds that rich, satisfying flavor. Use fresh parmesan if you can; it really makes a difference.
- Penne Pasta: Choose quality pasta that cooks al dente and holds shape well.
- Unsalted Butter: Using unsalted butter helps you control the seasoning better.
- Minced Garlic: Fresh garlic adds a beautiful depth, don’t substitute with powder here if you can avoid it.
- All-Purpose Flour: This thickens the sauce, so cook it properly to avoid a raw taste.
- Milk: Whole milk works best for creaminess, but you can try 2% if you prefer lighter.
- Chicken Broth: Adds savory flavor that boosts the sauce beyond just dairy richness.
- Grated Parmesan Cheese: Freshly grated delivers that nutty, sharp flavor you want.
- Dried Parsley: Adds a pop of color and a mild herby note.
- Garlic Salt or Salt: Balances flavors; adjust to taste.
- Pepper: Freshly ground is best for that slight heat.
- Shredded Mozzarella Cheese (Optional): Melts beautifully for a gooey finish if you like extra cheesiness.
Variations
I love tweaking this White Sauce Penne Pasta Recipe to suit different moods and seasons—you can load it with veggies, toss in some grilled chicken, or keep it simple and vegetarian. Feel free to make it your own, you’ll enjoy experimenting as much as I do.
- With Protein: I often add grilled chicken or shrimp to turn this into a hearty main dish that satisfies meat lovers.
- Vegetable Boost: Try sautéed mushrooms, spinach, or roasted red peppers for extra flavor and nutrition.
- Spicy Kick: Add red pepper flakes or a dash of cayenne if you love a little heat.
- Gluten-Free: Swap regular penne for gluten-free pasta and use a gluten-free flour blend for the sauce.
How to Make White Sauce Penne Pasta Recipe
Step 1: Cook the Penne Pasta to Perfection
Start by bringing a large pot of salted water to a boil and cook the penne pasta according to the package instructions—usually around 10-12 minutes. I recommend tasting a piece early to ensure it’s al dente: tender but still with a little bite. Drain well and set aside, but don’t rinse; the starch helps the sauce stick beautifully.
Step 2: Make Your Creamy White Sauce
In a large saucepan over medium heat, melt the butter until it’s bubbling but not browned. Add the minced garlic and let it cook for about 1 minute until fragrant—you’ll smell that cozy garlic aroma fill your kitchen. Stir in the flour and cook it for another minute, whisking constantly; this is your roux, which will thicken the sauce and should lose any raw flour taste at this stage.
Now, slowly pour in the milk and chicken broth, whisking constantly to prevent lumps. Keep stirring and cook the mixture for about 5 minutes, until it thickens into a smooth, pourable sauce. If you see lumps, don’t worry—just keep whisking and heating gently, and it usually smooths out.
Step 3: Add Cheese and Seasonings
Once your sauce has thickened, stir in the grated parmesan cheese, dried parsley, garlic salt (or regular salt), and pepper. Continue stirring until the cheese melts fully and the sauce is silky and flavorful. This is the moment that makes the White Sauce Penne Pasta Recipe truly shine.
Step 4: Combine Pasta and Cheese
Add the cooked penne pasta directly to the sauce and gently fold everything together so each piece is coated perfectly. If you like it extra cheesy and gooey (I totally do), stir in the shredded mozzarella now and let it melt evenly into the sauce. Serve immediately while warm and inviting.
Pro Tips for Making White Sauce Penne Pasta Recipe
- Roux Perfection: Cook your butter and flour mixture for at least a minute to avoid the raw flour taste—this is a game-changer I learned early on.
- Slow Pouring: Pour milk and broth gradually while whisking to keep your sauce silky and lump-free.
- Cheese Quality: Use freshly grated parmesan rather than pre-grated for richer flavor and better melting.
- Don’t Overcook Pasta: Cook penne just until al dente because it’ll continue to soak up sauce and soften slightly after mixing.
How to Serve White Sauce Penne Pasta Recipe
Garnishes
I love sprinkling freshly chopped parsley or basil leaves on top to add a pop of color and fresh herb flavor. A little extra parmesan or even a pinch of red pepper flakes works great if you want a bit more zing. It’s these little touches that make the dish feel even more homemade and inviting.
Side Dishes
Pair this creamy penne pasta with a crisp green salad or garlic bread for a classic combo. For something cozy, roasted vegetables like broccoli, asparagus, or brussels sprouts add a wonderful contrast to the rich sauce. I’ve also enjoyed it alongside grilled chicken breast for a balanced meal.
Creative Ways to Present
If you want to dress it up for a dinner party, serve the pasta in individual ramekins topped with an extra sprinkle of cheese and broil for a minute to give a golden crust. You can also layer it in a casserole dish with some of your favorite toppings and bake it for a cozy baked pasta twist that’s just as delicious.
Make Ahead and Storage
Storing Leftovers
I usually store leftover pasta in an airtight container in the fridge where it keeps well for 3-4 days. Just make sure the dish is completely cooled before sealing. When you reheat, the sauce might thicken up a bit, but adding a splash of milk helps bring back that creamy texture nicely.
Freezing
I’ve successfully frozen this White Sauce Penne Pasta Recipe in portions for up to 3 months. Just cool it completely, pack tightly in freezer-safe containers, and thaw overnight in the fridge before reheating. The texture holds up well if you don’t overcook it the second time around.
Reheating
To reheat leftovers, I like warming it gently on the stove over low heat, stirring and adding a little milk to loosen the sauce. You can also use the microwave in short bursts, stirring between each, to keep it creamy and avoid drying out.
FAQs
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Can I use a different type of pasta instead of penne?
Absolutely! While penne is ideal because its shape holds the creamy white sauce well, you can swap in fusilli, rigatoni, or even farfalle depending on your preference. Just adjust cooking times as needed.
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Is it necessary to add chicken broth to the sauce?
The chicken broth adds savory depth and richness, but if you prefer a vegetarian version, you can substitute with vegetable broth or just use more milk. The sauce will still be creamy and delicious.
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How can I prevent lumps in the white sauce?
Pour the milk and broth gradually into the roux while whisking constantly. This steady combining prevents flour from clumping. Also, make sure to cook the roux well before adding liquids.
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Can I make this recipe dairy-free?
It’s a bit trickier since the sauce relies on butter and cheese, but you can try using non-dairy butter and plant-based milk like oat or cashew milk along with vegan parmesan alternatives. Keep in mind the texture and flavor will differ slightly.
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How do I reheat white sauce pasta without drying it out?
Warm it gently over low heat on the stove or in short bursts in the microwave, stirring often and adding a little extra milk or broth to loosen the sauce back up for creamy results.
Final Thoughts
This White Sauce Penne Pasta Recipe holds a special place in my kitchen because it’s quick, comforting, and endlessly adaptable. Whether you’re feeding family, friends, or just craving a cozy meal for yourself, this recipe is easy to pull together and feels truly homemade. Give it a try—you might just find it becoming your new favorite pasta dish!
Print
White Sauce Penne Pasta Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
This White Sauce Penne Pasta recipe features tender penne pasta coated in a creamy, flavorful white sauce made from butter, garlic, flour, milk, chicken broth, and Parmesan cheese. Enhanced with parsley, garlic salt, and mozzarella cheese, this comforting dish is perfect for a quick and satisfying meal.
Ingredients
Penne Pasta:
- 1 (16-ounce) package penne, about 4 cups
White Sauce:
- 3 tablespoons unsalted butter
- 2 teaspoons minced garlic
- 3 tablespoons all-purpose flour
- 1 cup milk
- 1 cup chicken broth
- 1 cup grated Parmesan cheese
- 2 teaspoons dried parsley
- Garlic salt with parsley flakes, or salt to taste
- Pepper to taste
- 1/2 cup shredded mozzarella cheese or additional Parmesan cheese, optional
Instructions
- Cook Pasta: Cook the penne pasta according to the package directions until al dente. Drain thoroughly and set aside to be combined later with the sauce.
- Prepare White Sauce: In a large saucepan over medium heat, melt the unsalted butter. Add the minced garlic and cook for about 1 minute until fragrant. Stir in the all-purpose flour and cook for another minute to create a roux, ensuring the flour is cooked to avoid a raw taste.
- Make the Sauce: Gradually pour in the milk and chicken broth while stirring constantly to prevent lumps. Continue to cook and stir until the sauce thickens, approximately 5 minutes. Remove from heat and mix in the grated Parmesan cheese, dried parsley, garlic salt, and pepper, stirring until the cheese melts and the sauce is smooth.
- Combine and Serve: Add the cooked penne pasta to the white sauce and stir well to coat all the pasta evenly. If desired, stir in the shredded mozzarella cheese until it melts for an extra creamy texture. Serve the pasta warm for best flavor and enjoyment.
Notes
- When adding flour to the butter, make sure to cook it long enough to eliminate the raw flour taste and create a proper roux.
- Pour the milk slowly while whisking constantly to avoid lumps in the sauce.
- For added protein and flavor, consider including grilled chicken, chicken sausage, diced ham, or shrimp.
- Store any leftovers in an airtight container in the refrigerator for 3-4 days or freeze for up to 3 months.
- To reheat, use a microwave or stovetop, adding a splash of milk if necessary to smooth out the sauce.
