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
Units
Scale
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.
