Penne White Sauce Chicken Recipe: Garlicky Parmesan Indulgence

This penne dish brings together tender chicken, al dente pasta, and a creamy white sauce with bold garlic and parmesan flavors. The combination is rich yet balanced, perfect for a comforting dinner.

The sauce comes together in one pot while the pasta cooks, making this an efficient meal without sacrificing depth of flavor. Every bite delivers that indulgent, savory satisfaction you crave.

Ingredients for Penne White Sauce Chicken

Tender chicken, al dente penne, and creamy parmesan garlic sauce come together for comfort in a bowl.

The chicken needs to stay juicy—buy air-chilled breasts from Whole Foods or Costco if you can find them. They’re pricier but don’t dry out like the water-logged ones. For the Parmesan, skip the pre-grated stuff (it’s coated in anti-caking agents) and grab a wedge of Parmigiano-Reggiano. The white wine? Any dry white works, but Sauvignon Blanc adds a nice crispness that cuts through the cream.

No white wine? Substitute with extra chicken broth plus a squeeze of lemon juice. Heavy cream can be swapped for half-and-half (less rich but still delicious). For a gluten-free version, use cornstarch instead of flour (1 tbsp cornstarch = 2 tbsp flour). If you’re out of shallots, a small yellow onion works—just dice it fine so it melts into the sauce (worth the extra minute).

The sauce thickens as it cools, so let it sit 5 minutes before serving. Leftovers keep 4 days in the fridge—reheat gently with a splash of milk. Freezes beautifully for 3 months (I always double the batch).

Step-by-Step Instructions for Penne White Sauce Chicken

Here’s the method. Straightforward, tested, works every time.

Step 1: Sear the Chicken to Golden Perfection

Pat the 1.5 lb boneless skinless chicken breasts dry with paper towels and cut into bite-sized pieces. Season with 1 tsp kosher salt and 0.5 tsp freshly ground black pepper. Heat the 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.

Add the chicken in a single layer and sear for 3-4 minutes per side until golden brown and cooked through. Don’t stir too often—let each piece develop a proper crust. Transfer the chicken to a plate and tent with foil to keep warm.

This searing step builds flavor and prevents the chicken from drying out during the final cooking in the sauce. The fond left in the pan will deepen the white sauce’s complexity.

Step 2: Build the Aromatic Base for the White Sauce

In the same skillet, reduce heat to medium and melt 2 tbsp unsalted butter. Add the finely diced shallot and cook for 2-3 minutes until translucent. Stir in the 6 cloves minced garlic cloves and cook for 30 seconds until fragrant but not browned.

Sprinkle the 2 tbsp all-purpose flour over the shallot mixture and whisk constantly for 1 minute to create a light roux. This thickens the sauce and cooks out the raw flour taste. The mixture should look like wet sand and smell nutty.

Slowly pour in the 0.5 cup dry white wine while whisking to deglaze the pan, scraping up all those flavorful browned bits. Let it simmer for 2 minutes until the liquid reduces by half.

Step 3: Create the Creamy Parmesan Sauce

Gradually whisk in the 1.5 cups whole milk and 0.5 cup chicken broth, ensuring no lumps form. Bring to a gentle simmer and cook for 3-4 minutes until the sauce begins to thicken and coats the back of a spoon.

Reduce heat to low and stir in the 0.5 cup heavy cream and 1 cup parmesan cheese. Continue stirring until the cheese melts completely and the sauce is smooth. Taste and adjust seasoning with the remaining 0.5 tsp kosher salt if needed.

The sauce should be rich and velvety, with a subtle tang from the parmesan. If it thickens too much, whisk in a splash of milk to reach your desired consistency.

Step 4: Combine Chicken and Pasta with the Sauce

Meanwhile, cook the 12 oz penne pasta in salted boiling water until al dente according to package instructions. Drain, reserving ½ cup of pasta water.

Add the cooked pasta and seared chicken to the sauce. Toss everything together over low heat for 2-3 minutes until the pasta absorbs the sauce and the chicken is heated through. If needed, add reserved pasta water 1 tablespoon at a time to loosen the sauce.

Garnish with the 0.25 cup chopped fresh parsley and serve immediately while hot. The parsley adds a fresh contrast to the rich, garlicky parmesan sauce.

Make-Ahead Tips for This Dish

Prep Ahead Strategy

You can pre-cook the penne pasta up to 24 hours in advance. Toss it with 1 tsp olive oil to prevent sticking, then store in an airtight container in the fridge. This saves 15 minutes of cooking time on busy nights. 💡

Chicken Prep

Cut and season the 1.5 lb chicken breasts the night before. Store in a sealed container with parchment paper separating layers. This lets the salt penetrate deeply for juicier meat when you sear it later.

Sauce Base Shortcut

Make the roux and aromatic base (butter, shallot, garlic, flour) ahead and refrigerate. When ready to cook, just reheat and whisk in the liquids. This trims 5-7 minutes from your active cooking time.

Freezing for Later

Assemble the entire dish, let cool completely, then freeze in portion-sized containers. It keeps beautifully for 3 months. Thaw overnight in the fridge before reheating with a splash of milk to restore creaminess. ❄️

Day-Of Assembly

If prepping components separately, undercook the pasta by 1 minute. It’ll finish perfectly when tossed with the hot sauce and chicken. This prevents mushy noodles in your final dish.

Reheating Tips

Warm leftovers in a skillet over low heat with 2 tbsp milk or broth. Stir frequently to prevent sticking. Microwaving works in a pinch, but cover with a damp paper towel to trap steam.

Frequently Asked Questions