Creamy Chicken Pasta With Homemade White Sauce

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This is creamy chicken pasta with homemade white sauce, made the right way — rich and satisfying without feeling heavy, simple to prepare without falling flat, and dependable enough to bring smiles to the table every single time you serve it.

If you like bringing pasta dishes to your table, give simple no cook pasta sauce, mushrooms in brandy cream sauce, and winter squash alfredo sauce next.

A plate of baked penne pasta topped with seasoned grilled chicken strips, served on a brown plate with another serving and a baking dish in the background, alongside two wooden forks on a wooden table.

Let’s talk about this recipe

I love pasta bakes — and this one checks every box for me. It’s cheesy without being heavy, simple to prep, and built to feed a crowd. The very first time I made it was for a potluck, and it’s been in regular rotation ever since. This is the kind of dish you can assemble with confidence, knowing it will hold well, reheat beautifully, and still taste like it just came out of the oven.

What makes this recipe work isn’t just the cheese — it’s the order of cooking and how the white sauce is handled. A properly made sauce coats the pasta instead of sinking to the bottom of the pan, the chicken stays tender, and the whole bake comes together without drying out in the oven.

What makes this recipe so good?

The white sauce is made from scratch, so its thickness and seasoning are built intentionally instead of relying on melted cheese to do the work.
The chicken is cooked only until done, then reheated in the bake, preventing it from tightening or drying out.
The sauce is cooked just long enough to melt the cheese, which keeps it smooth and cohesive — instead of gluey.
The oven is used to bring everything together, not to cook it further, which preserves the creamy texture of the dish.

Ingredients you’ll need

A variety of ingredients for a chicken pasta dish displayed on a wooden table, including raw chicken breast, penne pasta, cheeses, broth, milk, spices, olive oil, butter, flour, and minced garlic in labeled bowls.

Penne: It’s ridged shape holds the white sauce well and stands up to the final baking of the dish without collapsing or turning soft.
Chicken broth: Homemade broth adds a deeper, more well-rounded flavor to the sauce, but a good-quality store-bought broth will still produce great results if that’s what you have on hand.
Parmesan cheese: Use finely grated parmesan so it melts smoothly into the sauce, adding structure and savory depth to the flavor profile without any graininess.
Gouda cheese: Chosen for its meltability and mild sweetness, gouda adds body and richness without turning the bake greasy.

See recipe card below for full information on ingredients and quantities.

Make it your own

Swap the penne for another short, sturdy pasta like rigatoni or ziti if that’s what you have — just avoid thin or delicate shapes.
Use a different melting cheese in place of gouda, keeping it mild and semi-soft so it blends into the sauce without breaking.
Add a handful of sautéed vegetables, such as broccoli, mushrooms, or spinach, making sure any excess moisture is cooked off first.
Adjust the seasoning profile with herbs or spices you already use regularly, keeping changes subtle so the sauce remains the focus.
Turn it into a prep-ahead dish by assembling it earlier in the day, then baking just before serving so the sauce stays creamy.

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How to make creamy chicken pasta with homemade white sauce

Two seasoned chicken breast cooking in a cast iron skillet.

Two rows of sliced cooked chicken breast on a cutting board.

Step 1: Heat olive oil in a skillet over medium heat, add the chicken breast, season directly in the pan with salt, pepper, and granulated garlic, and cook just until done, turning once for even browning. Do not overcook — it will finish heating in the oven.

Step 2: Remove the chicken from the skillet, let it rest briefly to prevent moisture loss, then slice and set aside.

Butter and garlic simmering in a saucepan.

Step 3: Boil the penne according to package directions, drain well, rinse with cold water so it doesn’t over-soften in the bake, and set aside.

Step 4: Melt the butter in a saucepan over medium heat, add the pressed garlic, and let it warm gently until fragrant — do not brown it.

Step 5: Add the flour and whisk it in quickly. This step matters — immediately whisking prevents lumps and ensures a smooth base.

Step 6: Pour in the milk and chicken broth, keeping the heat moderate. Stir regularly, until it just begins to thicken. Don’t overcook the sauce or the final bake will be dry.

A white sauce with seasoning in it in a saucepan.

Penne pasta covered in a cheesy white sauce in a baking pan.

Step 7: Stir in the parmesan, parsley, onion powder, and salt. Once the cheese is fully melted, remove the sauce from heat right away.

Step 8: Combine the pasta, sauce, and gouda cheese together and place in a greased 9 x 13 baking dish.

Penne pasta in a creamy white sauce with sliced chicken breast, parsley, and paprika sprinkled on top in a baking pan.

Baked penne pasta in a creamy white sauce with sliced chicken breast, parsley, and paprika sprinkled on top in a baking pan.

Step 9: Lay the sliced chicken evenly over the top, then garnish with parsley and smoked paprika, if using.

Step 10: Cover and bake at 350°F for 20 minutes — just long enough to heat through and melt the cheese without drying anything out.

Recipe FAQs

Can I make this creamy chicken pasta ahead of time?

Yes. Assemble the dish fully, cover it tightly, and refrigerate for up to 24 hours. When you’re ready to bake, let it sit at room temperature for about 20 minutes, then bake as directed. This prevents the sauce from tightening too quickly in the oven.

Why do I need to rinse the pasta with cold water?

Rinsing stops the cooking immediately and removes excess surface starch. Since this is a baked dish, that step helps the pasta hold its shape. And keeps it from absorbing too much sauce and turning soft during baking.

How do I keep the white sauce from turning thick or dry after baking?

The sauce should only be cooked until it just starts to thicken on the stovetop. If it’s reduced too far before being mixed with the pasta, there won’t be enough sauce to maintain the proper moisture level once the dish is baked.

Can I use store-bought chicken broth instead of homemade?

Yes. Homemade broth adds depth, but a good-quality store-bought broth will still give you a balanced sauce. Avoid overly salty or heavily seasoned broths, which can throw off the final flavor.

What’s the biggest mistake people make with this recipe?

Overcooking is the most common issue. Both the chicken and the sauce are fully cooked before the dish goes into the oven, so extending the bake or cooking of either component too long will reduce the sauce and dry out both the pasta and the chicken.

Does this recipe reheat well?

Yes, it reheats well. Reheat gently, covered, in the oven. If needed, a small splash of milk or broth will loosen the sauce and restore its creamy consistency without affecting the flavor.

Serving ideas

This creamy chicken pasta is hearty enough to serve on its own as a main dish, making it a solid choice for potlucks and family-style meals. If you leave out the chicken, it can also be served as a side and pairs well with mains like homestyle meatloaf, cajun fried chicken, or herbed turkey tips.

Bread is a natural companion for this dish. Serve it with fresh baked artisan bread or homemade herbed cheese bread for scooping up extra sauce.

This recipe also adapts well to different handmade pastas. Instead of penne, you can make it with homemade pan fried gnocchi, handmade whole wheat gnocchi, or from scratch trofie pasta, keeping the same sauce and baking method.

A hand serves a portion of baked pasta with pieces of chicken onto a brown plate. The dish is cheesy and golden, set on a wooden table with a tray of more pasta, wooden forks, and decorative items in the background.

Diane Gail’s tips for success

Don’t overcook the chicken: Cook it just until done in the skillet, then let the short bake reheat it. If you overcook it in the pan or leave the bake in too long, the chicken will tighten up and dry out.
Don’t overcook the sauce: Once the cheese melts, remove it from the heat. Overcooking can cause it to develop a grainy texture.
Don’t overbake: This is a heat-through bake, not a browning bake. Too much time in the oven will dry out the pasta.
Thicken the sauce properly: Add the flour to the melted butter and whisk it in before adding any liquid so the sauce thickens smoothly and doesn’t separate.