Chicken penne pasta with white sauce is a creamy and flavorful pasta dish that combines tender chicken, al dente penne pasta, and a rich and silky white sauce. This dish is perfect for a comforting and satisfying dinner and is also great for serving guests or for special occasions.
How To Make:
To make this dish, start by cooking the penne pasta according to the package instructions until it is al dente. While the pasta is cooking, sauté diced chicken breast in a pan until it is cooked through and no longer pink. Set the chicken aside on a plate.
In the same pan, melt butter and add minced garlic and chopped onion. Cook until the onion is soft and translucent. Then, add flour to the pan to create a roux, stirring constantly until it turns golden brown.
Slowly add milk to the roux, whisking constantly to prevent lumps from forming. For the finest flavor, use freshly grated Parmesan cheese. Add grated parmesan cheese and stir until it is melted and well incorporated into the sauce.
Add the cooked chicken and penne pasta to the sauce and toss until everything is well coated. Serve the chicken penne pasta with white sauce hot, garnished with fresh herbs such as parsley or basil.
This dish can be customized by adding different vegetables such as spinach, mushrooms, or sun-dried tomatoes to the sauce. It can also be made healthier by using whole wheat pasta and reducing the amount of butter and cheese used in the sauce.
Tips and Variations:
Tips:
For the ideal texture, cook the pasta until it is al dente (stiff to the biting).
Add a splash of white wine to the sauce for extra depth of flavor.
For the ideal texture, cook the pasta until it is al dente (stiff to the biting).
Season the chicken with salt, pepper, and Italian seasoning before cooking.
For a rich, creamy sauce, use heavy cream.
Variations:
Add some diced sun-dried tomatoes or roasted red peppers for a burst of flavor and color.
Use spinach instead of chicken for a vegetarian option.
Add some mushrooms to the sauce for an earthy flavor.
Use whole wheat penne pasta for a healthier option.
Add some red pepper flakes for heat.
Ingredients:
- 1 pound penne pasta
- 2 chicken breasts, cut into bite-sized pieces, are boneless and skinless.
- 2 tablespoons olive oil
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 tablespoons butter
- 4 garlic cloves, minced
- 4 tablespoons all-purpose flour
- 2 cups milk
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- Salt and pepper to taste
Instructions:
Pasta should be prepared according to the package instructions until it is al dente. Drain and set aside.
Season the chicken pieces with Italian seasoning, salt, and black pepper.
Olive oil should be heated to a medium-high temperature in a big skillet. Add the chicken and cook until browned on all sides and cooked through about 8-10 minutes. The chicken should be taken out of the skillet and put aside.
Melt the butter over medium heat in the same skillet. Once the garlic is aromatic, add it and simmer for one to two minutes.
Sprinkle the flour over the garlic and butter mixture and whisk until well combined. The mixture should be cooked for 1-2 minutes or until golden brown.
To prevent lumps, add the milk gradually while whisking continuously. Add the heavy cream and continue to stir until the mixture thickens.
Add the grated Parmesan cheese and stir until the cheese has melted and the sauce is smooth.
Stir the sauce before adding the cooked chicken.
Add the cooked penne pasta to the skillet and toss until the pasta is coated in the sauce.
Season with salt and pepper to taste.
Serve hot, garnished with additional Parmesan cheese and fresh parsley if desired.