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This super simple and delicious white sauce penne pasta recipe is packed with flavor. This dish is perfect by itself or you can add chicken too!
Whenever I crave a white sauce recipe, I also love to make Chicken Alfredo, Pasta Bake, or Chicken Lasagna.
Why We Love it So Much
We LOVE pasta! I mean, who doesn’t?! It’s one of our common go-to dinner recipes on a weeknight.
This pasta dish is especially one of our favorites, here’s why:
- Simple and quick. You can make it start to finish in about 20 minutes.
- Basic ingredients. This type of sauce uses a flour roux made with flour, butter, and milk.
- Versatile. You can use the white sauce (also known as Béchamel sauce) as a base for other sauces (like Alfredo Sauce), add it to pizza, lasagna, etc.
- Flavor. It’s super cheesy and has just the right touch of garlic and other spices.
- Customizable. You can add any veggies or protein you like! Our favorite is adding chicken to make a Chicken Penne Pasta.
Simple Ingredients
- penne – or another short pasta like macaroni or rotini
- unsalted butter
- minced garlic
- all-purpose flour – Make a gluten-free substitute using four parts potato starch to three parts cornflour. Once you have the mixture, measure out 3 tablespoons and use it in place of the flour.
- milk – Use whole milk for the creamiest pasta sauce, but you can also use 2% or fat free milk. If you want it extra thick, use half and half or heavy cream.
- chicken broth – or vegetable broth for a vegetarian version
- mozzarella & parmesan cheese – To make the cheese sauce extra cheesy, add up to ½ cup more of each.
- season with parsley, garlic salt & black pepper – You can also add a teaspoon of red chili flakes or nutmeg.
How to Make a White Sauce
- PASTA. Cook pasta according to package directions. Drain and set aside.
- ROUX. Meanwhile, in a large saucepan, melt butter over medium heat. Add garlic and cook, stirring, for 1 minute. Add flour and cook, stirring constantly, for 1 minute more.
- BOIL. Add milk and broth to the pan and cook, stirring constantly, until the sauce boils and thickens about 5 minutes.
- SEASON. Add Parmesan, parsley, garlic salt, and pepper. Continue stirring until the cheese has melted.
- SERVE. Add pasta to the sauce and stir to combine. Add mozzarella and stir until melted. Serve warm.
Pro Tip!
When adding flour to the butter, make sure to cook it long enough or it will taste like flour. While adding milk, take your time pouring it slowly and whisk constantly or it may have lumps.
For even more tips, check out How to Make a Roux!
Recipe Tips
- Protein. Try adding meats such as grilled chicken, diced ham, or shrimp (we love our Chicken Penne Pasta).
- Produce. Add produce such as halved cherry tomatoes, sliced sun-dried tomatoes, asparagus, broccoli, bell peppers, or mushrooms.
Storing + Serving Info
STORE. Leftover cream pasta sauce can be stored in an airtight container in the fridge for 3-5 days.
- To reheat. We typically reheat this pasta in the microwave, but this can also be done in a pot on the stove. You may need to add a little more broth if it’s too thick when reheating.
FREEZE. If you plan to freeze this dish, leave the pasta undercooked as the freezing process will make thoroughly cooked pasta mushy. Store the cooked dish in a freezer-safe airtight container for months.
- To reheat. Thaw this simple pasta recipe in the fridge and reheat on the stove top stirring constantly to keep the cream base from curdling. Adding a bit more milk will help smooth out the texture.
For more easy pasta recipes:
White Sauce Recipe
Ingredients
- 1 (16-ounce) package (about 4 cups) penne
- 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
- ½ cup shredded mozzarella cheese or additional Parmesan cheese optional
Instructions
- Cook pasta according to package directions. Drain and set aside.
- Meanwhile, in a large saucepan, melt butter over medium heat. Add garlic and cook, stirring, for 1 minute.
- Add flour and cook, stirring constantly, for 1 minute more.
- Add milk and broth and cook, stirring constantly, until the sauce boils and thickens about 5 minutes.
- Add Parmesan, parsley, garlic salt, and pepper. Continue stirring until the cheese has melted.
- Add pasta to the sauce and stir to combine. Add mozzarella and stir until melted. Serve warm.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe adapted from HERE.
has anyone SUBSTITUTED the mIlk for cocnut milk or almond milk?
I personally have not, but you sure could 🙂 It would add a different flavor, but I am sure it would still be good.
Can i use whole wheat flour or oat flour instead of all purpose flour?
I personally have not tried, but you sure could 🙂
Wh what should I do if I don’t have any garlic I just have garlic salt and garlic powder
Either of those would work. I like to use garlic salt for a stronger taste.
Fantastic recipe. Substitute salt with Mr. Binghams seasoning and used penne instead. Turned out so delicious!
I am so glad you liked it! Thank you for letting me know!
This sauce was delicious! I used equal parts of Whole milk and Half & Half for a richer taste, but all whole milk would probably be just as good! Very easy to do — I had all of the ingredients prepped (garlic and parsley chopped, flour measured out) beforehand, so it came together very quickly! Thanks for sharing!
Love when I have everything!! I am so glad you liked it! Thank you for sharing!
My daughter and i love this sauce!!!! It’s simple to make and super delicious!!! Thank you for sharing this recipe.
You are so welcome! I am glad to share! Glad you both like it! Thank you!
I made this recipe last night for the first time. Highly recommend! I added chicken, peas and spinach. The whole family enjoyed it (even my picky 7 year old) and i’m Looking forward to leftovers for lunch!
Sounds perfect!! I am so happy your family loved it! Thank you!
excellent. Turns out great every time. Tonight I am adding sea scallops to it. The last time I did it, it turned out wonderful and yummy. Thank you Jan Reither
You are so welcome!! Glad you liked it!! Thank you!
Hi, i liked your recIpe aloT specialliy using the Stock?.
Its really Looks greaT.
My question if i needed a thicker saucE what should i do.?.
Sorry For the caPital letters ,so Something is wrong with my mobile.?
Thanks
Thank you 🙂 You could add a little more flour or a little less of the milk & broth, to make it thicker.
Cooked up really well. TOPPED with Grilled chicken breast. Next time i may add some blistered cherry tomatoes.
Perfect!! I am so glad you tried it! Thank you so much!