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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.
No measurements
Hi Lina! If you scroll to the bottom of the page, the measurements are all there. You can also click on “Jump to Recipe” at the top of the page and it will take you directly to them. Hope that helps!
Can I make the sauce ahead of time and store in the fridge?
Yes you can. Then you can reheat either in the microwave or on the stovetop when ready to toss with the pasta.
Not my favorite. Just tastes kinda plain.
Thanks for the feedback and for giving the recipe a try.
Im new to cooking and oh my gosh this sauce was so easy to make and tastes amazing!!!! Been looking for pasta meals without heavy cream since it bothers my stomach. I used rotini noodles, added seasoned pan fried cubed chicken and also added some red pepper flakes!
So glad to hear you enjoyed the recipe!! Thanks for giving it a try!
Made this tonight but with oat milk kids loved it will definitely make again quick easy and flavorful
Can you substitute the milk for almond milk?
I haven’t ever done it before, but you can definitely try! I imagine it would work just fine.
Very good !!! Used w chicken and pasta w artichokes …saved recipe as better than jarred white sauces.
Thank you! That sounds delicious!
upsetting that the ingredients are not listed out
I love this recipe, easy and delicious.
Absolutely LOVE this recipe!! Literally just made it on my lunch break for my daughter who would never eat sauce from a jar. So quick and easy, and so, so, so good!!