Creamy White Sauce Pasta with Chicken – Rich, Silky & Satisfying

Introduction

If you love pasta dishes that feel indulgent yet easy to pull off, creamy white sauce pasta with chicken is your go-to comfort meal. Made with tender chicken and coated in a luscious white béchamel-style sauce, this pasta recipe brings together restaurant-quality flavor with minimal effort.

Perfect for busy weeknights, cozy date nights, or when you want something warm and filling without going over the top, this dish delivers on both taste and texture. The rich sauce clings to every bite of pasta, while the seasoned chicken adds hearty, savory depth.

Whether you serve it with garlic bread, a crisp side salad, or just as is — this creamy pasta is always a hit.

Ingredients Overview

This dish balances simple ingredients with classic flavor — here’s a breakdown of each component and how to make smart swaps.

Pasta:

• Fettuccine, penne, or rotini – Hearty shapes that hold onto the creamy sauce well.

• Cook until al dente so it doesn’t get mushy when mixed with the sauce.

Chicken:

• Boneless, skinless chicken breast or thighs – Sliced into thin strips or cubes for even cooking.

• Lightly seasoned and pan-seared for golden, juicy results.

White Sauce (Béchamel Base):

• Butter & flour – Create the roux that thickens the sauce.

• Milk or half-and-half – Gives the sauce richness and creaminess.

• Garlic – For depth and aromatic flavor.

• Parmesan cheese – Melts into the sauce for a salty, umami finish.

• Nutmeg (optional) – A classic addition that enhances the béchamel flavor.

• Salt & black pepper – To season everything properly.

Optional Add-Ins:

• Spinach or peas – For a touch of color and nutrition.

• Mushrooms – Sautéed for earthy flavor.

• Red chili flakes – For a gentle kick.

Step-by-Step Instructions

1. Cook the Pasta

• Bring a large pot of salted water to a boil.

• Cook 12 oz pasta (fettuccine or penne) until al dente.

• Drain and reserve ½ cup of pasta water. Set aside.

2. Cook the Chicken

In a large skillet:

• Heat 1–2 tbsp olive oil over medium heat.

• Season 2 chicken breasts (sliced) with salt, pepper, and a pinch of garlic powder.

• Sear chicken for 4–5 minutes per side until golden and cooked through.

• Remove and set aside.

3. Make the White Sauce

In the same pan:

• Add 2 tbsp butter and melt over medium heat.

• Whisk in 2 tbsp all-purpose flour to make a roux. Cook for 1–2 minutes until golden.

• Gradually pour in 2 cups warm milk, whisking constantly until smooth.

• Stir in 2 cloves minced garlic and cook until thickened (about 3–5 minutes).

• Add ½ cup grated Parmesan and season with salt, black pepper, and a pinch of nutmeg.

• Optional: Stir in a splash of pasta water for a looser sauce.

4. Combine Everything

• Return cooked chicken to the pan.

• Add the drained pasta and toss to coat in the sauce.

• Simmer on low for 2–3 minutes to marry flavors.

• Adjust consistency with reserved pasta water if needed.

5. Garnish & Serve

• Top with extra Parmesan, cracked pepper, and chopped parsley or basil.

• Serve immediately with garlic bread or salad.

Tips, Variations & Substitutions

Tips:

• Warm the milk before adding it to the roux — it blends in more smoothly.

• Don’t overcook the pasta — al dente ensures it holds up in the sauce.

• Use freshly grated Parmesan for best melt and flavor.

Variations:

• Add sautéed mushrooms or baby spinach at the end for extra veg.

• Make it spicy with a pinch of red chili flakes or cayenne.

• Use cream for a richer sauce — swap half the milk for heavy cream.

Substitutions:

• No milk? Use unsweetened almond milk or oat milk (the sauce may be thinner).

• No Parmesan? Try Pecorino Romano or a sharp white cheddar.

• Gluten-free? Use GF pasta and a gluten-free flour blend for the roux.

Serving Ideas & Occasions

This creamy white sauce chicken pasta is ideal for:

Serve With:

• Garlic bread or garlic knots

• Crisp Caesar or arugula salad

• Roasted vegetables like broccoli or asparagus

• A glass of white wine or sparkling water with lemon

Perfect For:

• Cozy date nights at home

• Family pasta dinners

• Quick weeknight meals

• Leftovers for lunch (it reheats beautifully!)

Meal Prep Tip:
Store leftovers in an airtight container. Reheat gently with a splash of milk to loosen the sauce.

Nutritional & Health Notes

This dish is:

• High in protein from chicken and dairy

• Comforting and filling without feeling too heavy

• Easy to adjust for lighter options or more veggies

Per serving (approx. 1 of 4):

• Calories: ~550–600

• Protein: ~35g

• Fat: ~22g

• Carbs: ~50g

To lighten it up:

• Use low-fat milk

• Reduce cheese or skip the butter and use olive oil

• Add steamed broccoli or spinach to bulk it out

FAQs

Q1: Can I make this ahead of time?

A: Yes. Prepare the full dish, store in the fridge, and reheat gently with a splash of milk or cream to refresh the sauce.

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Q2: Can I use store-bought Alfredo sauce instead?

A: You can, but making the white sauce from scratch gives you better flavor and control over the ingredients.

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Q3: How do I prevent the sauce from clumping?

A: Whisk continuously when adding milk to the roux and keep the heat at medium to avoid scorching or lumps.

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Q4: Can I make this vegetarian?

A: Absolutely — skip the chicken and add sautéed mushrooms, peas, or spinach. The sauce is already vegetarian.

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Q5: What’s the best pasta shape for this recipe?

A: Penne, fettuccine, rotini, or rigatoni work great — anything that holds the sauce well.

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Q6: How long does this pasta keep?

A: Up to 3 days in the fridge. Reheat with a splash of milk for a creamy texture.

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Q7: Can I freeze creamy white sauce pasta?

A: It’s best fresh, but you can freeze it. The texture may change slightly. Thaw and reheat with a bit of cream or milk.

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