Get ready for the easiest chicken pasta with white sauce you've ever had! This smooth creamy white sauce based pasta is comforting and light, you'll be hooked after the first bite.
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The pasta is coated in a rich and creamy white sauce that's infused with the flavor of chicken and herbs. Also, the chicken is so tender and juicy, it'll melt in your mouth.
Craving more saucy and creamy recipes? You're sure to enjoy my chicken spinach lasagna, chicken crepes, and paneer reshmi handi recipes!
Why this recipe works?
This chicken pasta is so frugal and easy to make from scratch!
The best part is this pasta dish is simple to cook and allows many variations to fit in your pantry ingredients for that quick dinner prep.
I’ve also used few green chillies in this recipe that provide enough heat to contrast with sweetness of corns.
The best part of this recipe is that it's a one-pot dish, so I don't have to worry about cleaning up as many dishes. You should try it today!
What goes into this recipe?
Let's explore the ingredients behind this creamy chicken pasta with white sauce.
- Chicken: Cut boneless, skinless chicken breasts or thighs into small pieces.
- Milk: Use full-fat milk to make the white sauce creamy.
- Cheese: Use any type of cheese that melts completely, such as cheddar or monetary jack.
- Pasta: I personally like penne pasta, but you can use any shape of pasta you like fettucine or macroni.
- Corns: Adding sweet corn is a great way to add more elements to the dish, but you can also add mushrooms and other vegetables that you like.
- Plain flour: I use plain flour to make the roux for that creamy white sauce.
- Seasonings: I used dried basil and oregano. You can sub these with mixed Italian seasoning.
Best way to Boil Pasta
- Boil Pasta in a large pot of water, make sure there is enough salt; the water should have a soupy salt level. Boil pasta for about 1 minutes less than the time mentioned on the packet.
- Transfer pasta to a colander to drain the hot water.
- Now, wash pasta lightly with cold water to stop cooking. Let the water drain completely. Shake the colander lightly.
- Then drizzle ½ tablespoon oil over pasta and mix lightly to coat it. Set aside and proceed with recipe.
How to make this recipe?
Making this pasta is so easy! Let's get started!
- Season the chicken with salt, pepper, basil, oregano and red chilli.
- Heat oil in a large skillet over medium-high heat. Now, add the seasoned chicken and stir-fry for a few minutes.
- Continue to stir-fry until chicken changes its color.
- Once the chicken is cooked through, sprinkle flour over the chicken. Also add chilies (if using) and chicken cube. Keep stirring for a minute to roast the flour.
- Now, add water from the can of corn at intervals. Keep stirring to avoid making lumps of flour. Gradually add the whole can of corns.
- Next, pour milk into the pot while stirring constantly to prevent lumps.
- Finally toss in your boiled pasta, shredded cheese and pepper and give it a good mix.
- Let the pasta simmer for 2 to 4 minutes and serve into the pasta dish.
Expert Tips
- To make a smooth and lump-free white sauce whisk the flour and corn water together until it forms a smooth paste. Then, gradually pour in the milk, stirring constantly until the sauce is smooth.
- Make sure your pasta is boiled 1 minute less than the time mentioned on packet. This will allow pasta to absorb some of white sauce liquid without breaking its shape.
- For best taste make fresh and serve immediately.
- If the sauce is too thick, add a little hot milk or water and stir until smooth.
- Store any leftover pasta in an air-tight container for 24 hours. Add some milk while re-heating if pasta is too thick.
Variation
- If you like very creamy chicken pasta, you can substitute some milk with heavy cream for that restaurant quality taste.
- I also like to add different vegetables (not all at once) to the pasta, like steamed broccoli, carrots, or peas. Or fresh brown mushroom, sun-dried tomato, baby spinach, and capsicum to make it more nutritious and colorful.
- Fresh herbs like fresh parsley or rosemary are also great addition to this dish.
- Chicken cube or chicken buillion cube is just solid form of chicken broth. If you are switching chicken cube with chicken broth then use less water from the corn can.
Make-Ahead Casserole
What could be more delicious than Chicken penne pasta with white sauce wrapped in a cheesy casserole?
Although, freshly prepared pasta tastes best but this casserole works very well for a make ahead meal. I prepare it way in advance ( 24 hours ahead) and keep it in fridge. Then I reheat in oven at the last moment with grated cheese on top.
Skip adding cheese in the skillet along with pasta (if you wish). Use that cheese to cover the pasta. Bake the casserole at 350 F just before serving for 20 minutes until thoroughly heated and cheese melts completely.
FAQ
Cooked chicken spaghetti can be stored in the fridge for up to 2 days. To avoid drying out or absorbing other flavours from the fridge, refrigerate the pasta in an airtight container.
No, the pasta has too much water content in it. Freezing and defrosting will melt the pasta into a messy mixture.
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📖 Recipe
Chicken Pasta (with White Sauce)
Ingredients
Marinate Chicken
- 400 g boneless chicken, cut in small pieces
- 1 teaspoon garlic powder, or paste
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon onion powder, optional
- ½-1 teaspoon chili flakes, skip for non spicy
- ½ teaspoon salt , or to taste
Make Pasta
- 6 tablespoon oil, or butter
- 6 tablespoon flour
- 1 can sweet corn
- 1 nos chicken cube, aka chicken bouillon
- 1-2 chopped green chillies, skip for non spicy
- ½ teaspoon pepper
- 2 cups milk
- 1½ cup (170g) dry penne pasta, (boiled as per packet instruction with salt)
- 150 g shredded cheese, monetary jack or cheddar
Garnish
- ¼ teaspoon dried oregano
Instructions
- Season the chicken with salt, pepper, basil, oregano and red chilli.
- Heat oil in a pot over medium-high heat. Stir-fry the seasoned chicken for a 5 minutes until changes its color.
- Now, sprinkle flour over the chicken. Also add chilies (if using) and chicken cube. Keep stirring for a minute to roast the flour.
- Then add water from the can of sweet corn at intervals. Keep stirring to avoid making lumps of flour. Gradually add the whole can of sweet corns.
- Next, pour milk into the pot while stirring constantly to prevent lumps.
- Finally toss in your boiled pasta, cheese and pepper and give it a good mix. Let the pasta simmer for 2 to 4 minutes until bubbling hot.
- Garnish with herbs and serve Immediately.
Notes
- Milk:Â Use full-fat milk to make the white sauce creamy.
- Cheese:Â Use any type of cheese that melts completely, such as cheddar or monetary jack.
- Pasta:Â I personally like penne pasta, but you can use any shape of pasta you like fettucine or macroni.
- I also like to add different vegetables to the pasta, like steamed broccoli, carrots, peas, fresh green onions or capsicum to make it more nutritious and colorful. Do not add all at once.
- Leftovers can also be reheated this in a pan with little milk on slow heat.
- Make sure your pasta is boiled 1 minute less than the time mentioned on packet.Â
- Chicken cube or chicken buillion cube is just solid form of chicken broth. If you are switching chicken cube with chicken broth then use less water from the corn can.
- If you like very creamy chicken pasta, you can substitute some milk with heavy cream for that restaurant quality taste.
- Â
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