Creamy Chicken Pasta with Homemade White Sauce

Penne pasta in white cream sauce topped with slices of chicken breast, parsley, and paprika on a plate.

Creamy Chicken Pasta with Homemade White Sauce

This creamy chicken pasta with homemade white sauce is a reliable baked dish made entirely from scratch. The sauce is built on the stovetop, the chicken is cooked gently before baking, and the oven is used only to heat everything through. The result is a rich, cheesy pasta bake that stays balanced, creamy, and never dry — ideal for potlucks or make-ahead meals.

Course Main Dish

Cuisine American

Cook Time 45

Total Time 45

Servings servings

Calories 701kcal

Author Diane Gail

Ingredients

1 1/2 pounds chicken breast
2 tablespoons extra virgin olive oil
1/2 teaspoon salt + more to taste for seasoning chicken
to taste ground black pepper for seasoning chicken
to taste granulated garlic for seasoning chicken
16 ounces penne pasta
4 tablespoons butter
2 large garlic cloves pressed
3 tablespoons all-purpose flour
1 cup whole milk
1 cup chicken broth
1 cup grated parmesan cheese
2 teaspoons dried parsley + more for garnish
1/2 teaspoon onion powder
1/2 cup shredded gouda cheese
smoked paprika for garnish

US Customary - Metric

Instructions

Cook the chicken: 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.
Rest and slice: Remove the chicken from the skillet, let it rest briefly to prevent moisture loss, then slice and set aside.
Cook the pasta: Boil the penne according to package directions, drain well, rinse with cold water to stop the cooking, and set aside.
Start the sauce: Melt the butter in a saucepan over medium heat, add the pressed garlic, and let it warm gently until fragrant without browning.
Add the flour: Whisk the flour into the butter, stirring quickly to prevent lumps and create a smooth base.
Add the liquids: Pour in the milk and chicken broth, keeping the heat moderate and stirring regularly until the sauce just begins to thicken.
Finish the sauce: Stir in the parmesan, parsley, onion powder, and salt. Once the cheese is fully melted, remove the sauce from heat right away.
Assemble the dish: Combine the pasta, sauce, and gouda cheese, then transfer to a greased 9 x 13 baking dish.
Add the chicken: Lay the sliced chicken evenly over the top and garnish with parsley and smoked paprika, if using.
Bake: Cover and bake at 350°F until heated through and the cheese is melted.

Notes

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 stays cohesive.
Stop the sauce early: Remove the sauce from heat as soon as the cheese melts — overcooking it will leave the final bake dry.
Cook the chicken just until done: Overcooking in the skillet or baking too long will tighten the meat and dry it out.
Keep the bake short: The oven is only for heating everything through, not further cooking the sauce or pasta.

Nutrition