I absolutely love sharing this White Sauce Penne Pasta Recipe with friends because it’s one of those dishes that feels both comforting and a little special. The creamy white sauce wrapped around perfectly cooked penne creates a simple yet elegant meal that’s perfect for busy weeknights or casual dinner parties. You’ll find that it’s easy to whip up, but tastes like you put so much effort into it.
When I first tried this recipe, I was amazed at how the combination of garlic, parmesan, and a silky white sauce transformed plain pasta into a dish that my whole family goes crazy for. Plus, this recipe is super adaptable—you can add veggies, proteins, or extra cheese to suit whatever you have on hand. It’s definitely become a staple in my kitchen, and I think you’ll enjoy it just as much.
Why You’ll Love This Recipe
- Comforting and Creamy: The sauce has the perfect balance of richness and flavor, making each bite super satisfying.
- Quick and Simple: You can have this ready in about 15 minutes, making it a great option for weeknight dinners.
- Versatile Base: This white sauce pairs wonderfully with chicken, veggies, or even shrimp, so you can tweak it to your liking.
- Family Favorite: It’s polite to say my family begs me to make this again — it’s that good!
Ingredients You’ll Need
The ingredients in this White Sauce Penne Pasta Recipe are handpicked to create a luscious sauce that clings beautifully to the pasta. I like to use good-quality parmesan and fresh garlic because they really elevate the flavor.
- Penne Pasta: Opt for good-quality dried penne; it holds up well and catches the sauce in its tubular shape.
- Unsalted Butter: Using unsalted butter lets you control the saltiness of the sauce perfectly.
- Minced Garlic: Fresh garlic is key here for that wonderful aroma and subtle bite.
- All-Purpose Flour: This is what thickens the sauce; cooking it properly avoids any raw flour taste.
- Milk: Whole milk works best for creaminess but you can try 2% if preferred.
- Chicken Broth: Adds depth to the sauce—homemade or low-sodium store-bought both work great.
- Grated Parmesan Cheese: Freshly grated parmesan melts beautifully and brings that savory nuttiness.
- Dried Parsley: Adds a hint of herbaceous freshness without overpowering the sauce.
- Garlic Salt with Parsley Flakes or Salt: To season, adjust to your taste.
- Pepper: Freshly cracked black pepper works wonders here.
- Shredded Mozzarella Cheese (Optional): For a melty, gooey finish, mozzarella is a nice touch but totally optional.
Variations
I love how this White Sauce Penne Pasta Recipe adapts to whatever I’m craving or what’s in my fridge. Feel free to experiment by adding your favorite proteins or veggies to make it your own.
- With Grilled Chicken: Adding sliced grilled chicken instantly turns this into a hearty, protein-packed meal that’s perfect for a family dinner.
- Vegetarian Version: Toss in sautéed mushrooms, spinach, or broccoli for extra nutrition and flavor without meat.
- Spicy Kick: A pinch of red pepper flakes thrown into the sauce adds a nice, subtle heat I’ve come to really enjoy.
- Cheesy Upgrade: Mixing different cheeses like fontina or gouda with mozzarella gives a lovely complexity to the sauce.
How to Make White Sauce Penne Pasta Recipe
Step 1: Cook the Penne Perfectly
Start by cooking the penne pasta according to the package directions — usually boiling for about 10 minutes until al dente. I like to salt the water generously; it seasons the pasta from within. Once cooked, drain it well and set it aside while you make the sauce. Don’t forget to reserve a cup of pasta water just in case you want to loosen the sauce later.
Step 2: Whip Up the Creamy White Sauce
In a large saucepan, melt the unsalted butter over medium heat. Add the minced garlic and sauté for about one minute until fragrant—but watch it carefully so it doesn’t burn. Then sprinkle in the flour and cook, stirring constantly, for another minute; this helps cook out the raw flour taste and forms the base of your roux.
Next, slowly pour in the milk and chicken broth, whisking constantly to keep the sauce smooth. Keep stirring until the mixture thickens—about 5 minutes. The key here is patience; slowly adding the liquid and continuously whisking will spare you any lumps.
Step 3: Add the Cheeses and Seasonings
Once your sauce has thickened, stir in the grated parmesan cheese, dried parsley, garlic salt (or salt), and pepper. The cheese melts right in, turning the sauce velvety and rich. At this stage, fold in the cooked penne pasta and combine everything gently.
If you want that extra cheesy stretch, add the shredded mozzarella cheese last and stir until it melts into the sauce beautifully. Serve the pasta warm and watch everyone dig in happily!
Pro Tips for Making White Sauce Penne Pasta Recipe
- Master the Roux: Cooking the butter and flour mixture long enough before adding liquid prevents that unpleasant raw flour taste—I usually count at least a full minute of stirring.
- Pour Liquids Slowly: Adding milk and broth gradually while whisking helps avoid lumps and keeps the sauce perfectly smooth.
- Use Fresh Parmesan: Grated fresh parmesan melts better and delivers a deeper, nuttier flavor than pre-grated options, which makes a big difference.
- Don’t Overcook Pasta: I always drain the penne as soon as it’s al dente and toss it in the sauce right away to prevent sogginess.
How to Serve White Sauce Penne Pasta Recipe
Garnishes
I love garnishing this pasta with a sprinkle of fresh chopped parsley or basil to add a pop of color and freshness. A dusting of extra parmesan right before serving makes it feel extra indulgent. Sometimes, I throw on a pinch of red pepper flakes when I want to spice things up.
Side Dishes
To round out the meal, I often serve this White Sauce Penne Pasta alongside a crisp green salad with a tangy vinaigrette or some roasted vegetables like asparagus or Brussels sprouts. Garlic bread or a warm crusty loaf is a must for mopping up the sauce.
Creative Ways to Present
For special occasions, I’ve plated this pasta in individual shallow bowls with a delicate drizzle of olive oil and microgreens on top. Another idea is to bake the sauced pasta with extra mozzarella and parmesan for 10 minutes to create a golden crust—delightfully impressive yet easy to do!
Make Ahead and Storage
Storing Leftovers
When I have leftover White Sauce Penne Pasta, I like to store it in an airtight container in the fridge—it keeps well for about 3 to 4 days. To prevent it from drying out, I sometimes stir in a little extra milk before sealing it away.
Freezing
I’ve frozen this pasta a handful of times, and it freezes pretty well. Just make sure to cool it completely before storing it in freezer-safe containers. For best results, enjoy within 3 months.
Reheating
Reheating is easy: microwave on medium power while stirring occasionally, adding a splash of milk to loosen the sauce if it thickens too much. Alternatively, warming gently on the stovetop with a bit of milk helps keep the sauce creamy and smooth.
FAQs
-
Can I use a different type of pasta in this White Sauce Penne Pasta Recipe?
Absolutely! While penne works great because it holds sauce well, you can use fusilli, rigatoni, or even spaghetti. Just keep in mind the cooking times and sauce coverage may vary slightly with the shape.
-
How can I make this recipe vegetarian or vegan?
For a vegetarian version, simply use vegetable broth instead of chicken broth. To go vegan, substitute butter with vegan margarine, use plant-based milk, and replace parmesan with a vegan cheese alternative or nutritional yeast.
-
What’s the secret to a lump-free white sauce?
The key is to cook the flour and butter mixture thoroughly before adding liquid, and to add the milk and broth gradually while whisking constantly. This ensures a smooth, creamy sauce without lumps.
-
Can I prepare the white sauce in advance?
Yes! You can make the white sauce ahead and refrigerate it for a day. Just reheat gently on the stove and whisk in a little milk if it thickens too much before tossing with the cooked pasta.
Final Thoughts
This White Sauce Penne Pasta Recipe holds a special place in my heart because it transforms simple ingredients into something so satisfying and delicious. I love how easy it is to customize and how it always feels like a comforting hug in a bowl. Trust me, once you try it, you’ll want to make it a regular in your kitchen — and I can’t wait to hear how you put your own spin on it!
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 perfectly cooked penne pasta enveloped in a creamy, garlicky white sauce made from butter, garlic, flour, milk, chicken broth, and parmesan cheese. Enhanced with dried parsley and seasoned with garlic salt and pepper, the sauce is finished with a melty mozzarella topping, making it a comforting and delicious meal perfect for any occasion.
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. Once cooked, drain the pasta thoroughly and set it aside while you prepare the sauce.
- Prepare White Sauce: In a large saucepan, melt the unsalted butter over medium heat. Add the minced garlic and cook for about 1 minute until fragrant, taking care not to let it brown. Stir in the all-purpose flour and cook for another minute, ensuring the flour cooks through to avoid a raw taste.
- Make the Sauce: Slowly pour in the milk and chicken broth while stirring constantly to prevent lumps. Continue stirring until the sauce thickens, approximately 5 minutes. Once thickened, add the grated parmesan cheese, dried parsley, garlic salt, and pepper to taste. Stir until the cheese fully melts and the sauce is smooth.
- Combine and Serve: Add the cooked penne pasta to the white sauce and gently combine to coat the pasta evenly. Stir in the shredded mozzarella cheese or additional Parmesan if using, allowing it to melt through the sauce. Serve the pasta warm immediately.
Notes
- When adding flour to the butter, ensure you cook it long enough to avoid a raw flour taste; this process is called making a roux.
- To prevent lumps in the sauce, add the milk slowly while whisking constantly.
- For a protein boost or to elevate the dish, consider adding 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.
- Reheat leftovers in the microwave or on the stovetop, adding a little more milk if needed to loosen the sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 3g
- Sodium: 650mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 45mg
