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
Units
Scale
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
