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This white pasta sauce pasta is a quick and creamy dish that’s perfect for busy weeknights. Made without heavy cream, the sauce gets its rich texture from a simple roux, milk, and parmesan cheese.
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Cuisine: American
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 6
Why You’ll Love Making It
- No Heavy Cream Needed – This sauce gets its creamy texture from a simple roux, making it lighter while still being rich and flavorful.
- Quick & Easy – With just 15 minutes from start to finish, this is a great go-to recipe for busy weeknights.
- Budget-Friendly – Made with basic ingredients you likely already have in your kitchen, saving you a trip to the store.
- Customizable – Add protein like grilled chicken, shrimp, or bacon, or toss in veggies like spinach, mushrooms, or sun-dried tomatoes.
- Better Than Store-Bought – No preservatives or artificial flavors, just homemade goodness!
Ingredients
- 1 lb Penne Pasta – Any short pasta works well, such as rigatoni or rotini.
- 1/4 cup Butter – Use unsalted butter to control the salt level.
- 1/4 cup All-Purpose Flour – Creates a roux to thicken the sauce.
- 2 tsp Minced Garlic – Freshly minced garlic adds depth of flavor.
- 1 cup Chicken Broth – Adds richness; vegetable broth can be used for a vegetarian version.
- 1 cup Milk – Whole milk works best for creaminess, but 2% can also be used.
- 1/2 cup Grated Parmesan Cheese – Freshly grated parmesan melts better than pre-packaged cheese.
- 1/2 tsp Salt – Adjust to taste; if using salted butter, reduce the salt.
- 1/2 tsp Black Pepper – Freshly ground black pepper enhances the flavor.
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Instructions
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Add the penne pasta and cook according to the package instructions until al dente. Reserve ½ cup of pasta water before draining. Set the pasta aside.
Step 2: Melt the Butter & Sauté Garlic
In a medium saucepan over medium heat, melt the butter. Add the minced garlic and sauté for about 1 minute, stirring frequently until fragrant. Be careful not to let the garlic burn.
Step 3: Make the Roux
Sprinkle in the flour and whisk continuously for about 1 minute until it forms a smooth paste. This step helps eliminate the raw flour taste and creates a thick base for the sauce.
Step 4: Add the Liquids
Gradually whisk in the chicken broth and milk, stirring constantly to prevent lumps. Keep stirring until the sauce begins to bubble and thickens, about 3–4 minutes.
Step 5: Stir in the Cheese & Seasonings
Reduce the heat to low. Add the grated parmesan cheese, salt, and black pepper. Stir well until the cheese is fully melted and the sauce is smooth. If the sauce is too thick, add small amounts of the reserved pasta water to loosen it.
Step 6: Combine with Pasta
Add the cooked pasta to the sauce and toss gently to coat. Let it sit for a minute to absorb the flavors. If needed, add more pasta water to adjust consistency.
Step 7: Serve & Enjoy
Plate the pasta immediately and garnish with extra parmesan cheese or freshly chopped parsley. Serve hot and enjoy!
FAQs
Can I use a different type of cheese?
Yes! While parmesan gives this sauce a classic flavor, you can try pecorino romano, asiago, or even cheddar for a different twist.
Can I make this sauce ahead of time?
Absolutely! You can make the sauce ahead and store it in the fridge for up to 3 days. When reheating, add a little milk or broth to loosen the consistency. Avoid high heat to prevent the sauce from becoming grainy.
