If you’re craving a creamy, comforting pasta dish that comes together quickly, this White Sauce Penne Pasta Recipe is a total winner. I absolutely love how silky the white sauce coats the penne, making every bite rich and satisfying without feeling too heavy. It’s a perfect weeknight meal when you want something impressive but don’t have hours to spend in the kitchen.
When I first tried this recipe, I was amazed at how simple ingredients turned into something so delicious. Whether you’re cooking for a cozy dinner or to impress guests with minimal fuss, you’ll find that this White Sauce Penne Pasta Recipe hits the mark every time. Plus, it’s such a versatile base that you can easily customize to suit your taste or whatever you have on hand.
Why You’ll Love This Recipe
- Creamy & Comforting: The silky white sauce makes every forkful feel indulgent and soothing.
- Quick & Easy: Ready in just about 15 minutes, it’s great for busy evenings without sacrificing flavor.
- Customizable: Add your favorite proteins or veggies to make it your own go-to meal.
- Family Favorite: My family always goes crazy for this dish — it’s a sure-fire crowd-pleaser.
Ingredients You’ll Need
Each ingredient plays its part in making a rich, luscious sauce that clings perfectly to the penne. When shopping, aim for good-quality parmesan and fresh garlic to really boost the flavors.
- Penne Pasta: I prefer penne because its tube shape holds the sauce beautifully.
- Unsalted Butter: Start with unsalted so you can control the seasoning precisely.
- Minced Garlic: Fresh garlic adds that aromatic punch essential to the sauce.
- All-Purpose Flour: This thickens your sauce perfectly when cooked into a roux.
- Milk: Whole milk works best for creaminess, but you can use a lighter option if preferred.
- Chicken Broth: Adds depth and subtle savory notes to the sauce.
- Grated Parmesan Cheese: The star cheese — freshly grated gives the best flavor and melt.
- Dried Parsley: Adds a hint of herbal freshness and color.
- Garlic Salt with Parsley Flakes or Salt: Season to taste; garlic salt can boost flavor if you love garlicky notes.
- Pepper: Freshly ground for the best kick.
- Shredded Mozzarella Cheese (optional): For an extra melty, cheesy layer on top.
Variations
I love how flexible this White Sauce Penne Pasta Recipe is — it lets you really get creative depending on your mood or pantry. You can keep it classic or jazz it up with different flavors and textures.
- With Protein: Adding grilled chicken or shrimp turns this into a hearty meal — my go-to when I want something filling.
- Vegetarian Friendly: Toss in sautéed mushrooms, spinach, or sun-dried tomatoes for extra color and nutrients.
- Spicy Kick: Sprinkle some red pepper flakes for a touch of heat — my husband swears by it.
- Cheese Swap: Try swapping mozzarella with gouda or provolone for a different cheesy twist.
How to Make White Sauce Penne Pasta Recipe
Step 1: Cook the Pasta Perfectly
Start by boiling your penne according to the package directions until it’s al dente — this means just tender but still with a bit of bite. Drain it well and set it aside because you’ll be folding it into the sauce later. I like to save a splash of the pasta water sometimes to loosen the sauce if it gets too thick.
Step 2: Build a Flavor-Packed White Sauce
In a large saucepan, melt the butter over medium heat. Toss in the minced garlic and cook for about a minute until fragrant — be careful not to burn it! Then whisk in the flour and cook for another minute; this step cooks out the raw flour taste and gives you a smooth base called a roux.
Step 3: Slowly Add Liquids While Stirring
Now, slowly pour in the milk and chicken broth while stirring constantly. Trust me, whisking as you add the liquids will keep the sauce lump-free and silky. Keep stirring gently for about 5 minutes as the sauce thickens to a nice creamy consistency.
Step 4: Finish with Cheese and Seasoning
Remove the saucepan from heat and stir in the grated parmesan, dried parsley, garlic salt or regular salt, and pepper. The parmesan melts smoothly, transforming the sauce into something downright luxurious. Add your cooked penne to the sauce and stir to coat every piece thoroughly. If you’re using mozzarella, toss it in now so it melts into gooey perfection.
Step 5: Serve Warm and Enjoy
Serve immediately while warm and creamy — that’s when it shines brightest. If it thickens too much as it cools, a splash of milk warms it right back up.
Pro Tips for Making White Sauce Penne Pasta Recipe
- Cook the Roux Properly: I learned to cook the flour-butter mixture for a full minute to avoid that raw flour taste—it makes all the difference.
- Whisk Constantly: Adding milk slowly while whisking helps keep the sauce smooth without lumps.
- Use Fresh Parmesan: Freshly grated parmesan melts better and brings a brighter flavor than pre-shredded cheese.
- Avoid Overcooking Pasta: Stop cooking penne right at al dente because it’ll absorb sauce and soften further off the heat.
How to Serve White Sauce Penne Pasta Recipe
Garnishes
I love topping this pasta with a sprinkle of fresh chopped parsley and a dusting of extra parmesan. It adds a pop of color and a little more savory punch. Sometimes, I even add a few toasted pine nuts for crunch if I’m feeling fancy.
Side Dishes
This penne pairs beautifully with a crisp green salad dressed simply with lemon vinaigrette or a side of garlic bread to soak up every bit of sauce. Roasted veggies like asparagus or broccoli also brighten up the meal perfectly.
Creative Ways to Present
For special dinners, I serve this pasta in individual shallow bowls, drizzle a little truffle oil over each, and add a few microgreens on top for a gourmet look. It really impresses guests without any extra cooking hassle!
Make Ahead and Storage
Storing Leftovers
I store any leftover White Sauce Penne Pasta in an airtight container in the fridge, where it keeps nicely for about 3 to 4 days. Just make sure to cool it to room temperature before sealing to maintain the sauce’s smooth texture.
Freezing
Freezing works well if you want to make this ahead for busy weeks. I portion it in freezer-safe containers and it keeps for up to 3 months. Just avoid freezing it with added fresh herbs or cheese toppings—they’re best added fresh when reheating.
Reheating
When reheating, I warm the pasta gently on the stove over low heat, adding a splash of milk to loosen the sauce if it’s thickened up too much. Microwave works too, but stirring halfway through helps keep it evenly warm and creamy.
FAQs
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Can I make this White Sauce Penne Pasta Recipe vegetarian?
Absolutely! Just swap chicken broth for vegetable broth to keep it fully vegetarian. You can also add sautéed vegetables like mushrooms, spinach, or bell peppers to bulk it up without meat.
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How do I avoid lumps in the white sauce?
The key is to cook the flour and butter properly into a smooth roux before adding any liquids and then pour in the milk gradually while whisking constantly. This technique prevents clumps and gives you a silky sauce.
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What do I do if the sauce is too thick?
No worries! Just thin the sauce by stirring in a little more warm milk or broth until it reaches your desired consistency. Adding pasta water also works if you reserved some when draining the pasta.
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Can I use a different type of pasta?
Definitely! While penne works beautifully, you can swap it for fusilli, rigatoni, or farfalle. Just make sure to adjust cooking times accordingly.
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How long does the White Sauce Penne Pasta last in the fridge?
In an airtight container, it usually stays good for about 3 to 4 days. Be sure to smell and check the texture before reheating.
Final Thoughts
This White Sauce Penne Pasta Recipe truly feels like a hug on a plate—creamy, flavorful, and effortlessly satisfying. I always keep this one in my weeknight rotation because it’s so reliable and endlessly adaptable. Trust me, when you make this, you’ll want to keep coming back to it again and again. So grab your ingredients, and let’s get cooking—you’re going to love how it turns out!
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 creamy White Sauce Penne Pasta recipe combines perfectly cooked penne pasta with a rich, garlicky white sauce made from butter, flour, milk, chicken broth, and parmesan cheese. Enhanced with aromatic garlic, dried parsley, and mozzarella cheese, this comforting dish is quick and easy to prepare, making it ideal for a satisfying weeknight meal or a cozy dinner.
Ingredients
Penne Pasta:
- 1 (16-ounce) package penne pasta, 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 in salted boiling water until al dente. Drain the pasta thoroughly and set it aside to prepare for combining 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 but not browned. Stir in the all-purpose flour and cook for an additional minute to form a roux, ensuring it doesn’t taste raw.
- Make the Sauce: Gradually pour in the milk and chicken broth while stirring constantly to prevent lumps. Continue stirring until the sauce thickens, which should take about 5 minutes. Once thickened, add the grated parmesan cheese, dried parsley, garlic salt, and pepper to taste. Stir well until the cheese melts completely.
- Combine Pasta and Sauce: Add the cooked penne pasta to the sauce and mix until the pasta is fully coated. Stir in shredded mozzarella cheese or additional parmesan cheese if using, allowing it to melt into the sauce for extra creaminess.
- Serve: Serve the creamy white sauce penne pasta warm as a delicious main course or side dish.
Notes
- When adding flour to butter, cook it sufficiently to avoid raw flour flavor—refer to tips on making a proper roux.
- Pour the milk slowly and whisk constantly during sauce preparation to prevent lumps.
- For added protein and variety, consider adding grilled chicken, chicken sausage, diced ham, or shrimp to the pasta.
- Store 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 and add a little milk to loosen the sauce as needed.
