This creamy white sauce chicken pasta delivers a velvety garlic–parmesan sauce, tender strips of seared chicken, and perfectly cooked pasta—all ready in about 30 minutes. It’s comforting, simple, and ideal for weeknights.
Why You’ll Love This Recipe
This dish combines the richness of a homemade creamy sauce with the convenience of pantry staples. Using a cornstarch slurry ensures the sauce thickens quickly without the fuss of a traditional roux, making it accessible for cooks of every level. The chicken browns beautifully in the pan, infusing the sauce with flavor, and everything comes together in one pot for minimal cleanup.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
10 ounces dry uncooked pasta (penne or any shape you like)
Directions
Cut the chicken into thin strips. Season with ½ teaspoon salt and ½ teaspoon pepper.
Chop the parsley and mince the garlic.
In a medium bowl, mix the mayonnaise, parmesan, and milk. Whisk in the cornstarch until smooth, then add the chicken stock and most of the parsley, reserving some for garnish.
Bring a large pot of salted water to a boil. Cook the pasta for 5–7 minutes or until al dente. Reserve 1 cup of pasta water, then drain and set aside.
Heat a large skillet over high heat. Add the olive oil, then the chicken in a single layer. Brown for 3–4 minutes, flip, and cook another 4–5 minutes.
Reduce heat to low. Add the garlic and cook briefly until fragrant.
Pour in the sauce mixture, stirring continuously as it thickens.
Add the cooked pasta directly to the sauce and chicken, or transfer everything to the pasta pot—whichever offers more space.
Toss to combine and serve with the reserved parsley.
Add cooked vegetables such as broccoli, spinach, zucchini, mushrooms, or bell peppers.
Substitute chicken with turkey or cooked shredded chicken.
Adjust richness by using whole milk or reducing the amount of parmesan.
Add heat with chili flakes, cayenne, diced jalapeño, or your favorite hot sauce.
Use gluten-free pasta or whole-wheat pasta as needed.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 5 days.
To reheat, warm gently in a skillet over medium heat or in the oven at 350°F. Add a splash of milk or broth to restore creaminess if needed.
FAQs
Can I make this recipe ahead?
Yes. You can prepare the chicken and sauce in advance and cook the pasta fresh, or make the entire dish ahead. Reheat gently with a splash of milk.
Can I freeze white sauce chicken pasta?
It can be frozen, but the texture of the creamy sauce may slightly change. If freezing, reheat slowly and add a bit of milk to smooth it out.
Can I use rotisserie chicken?
Yes. Simply shred or cube the cooked chicken and add it directly to the sauce before combining with pasta.
Can I make this dish without mayonnaise?
Yes. Replace the mayonnaise with sour cream, Greek yogurt, or softened cream cheese.
What type of pasta works best?
Short shapes like penne, rotini, or rigatoni work well, but long pasta such as linguine or fettuccine is also excellent.
Can I use whole milk or skim milk?
Any milk works. Whole milk will make the sauce richer, while skim gives a lighter texture.
How do I prevent the sauce from clumping?
Mixing the parmesan into the cold slurry first helps it melt evenly. Continuous stirring while heating is key.
Can I add vegetables directly to the sauce?
For best texture, cook vegetables separately by sautéing, steaming, or roasting, then add them to the finished pasta.
How do I make the sauce thinner?
Add additional chicken stock or a splash of milk until your desired consistency is reached.
How do I make the sauce thicker?
Let it simmer a bit longer, or add a small extra amount of cornstarch dissolved in cold milk.
Conclusion
This White Sauce Chicken Pasta is the perfect blend of simplicity and comfort, delivering creamy richness in every bite. With easy steps, flexible variations, and familiar ingredients, it’s a dependable dinner you can enjoy any night of the week. Enjoy this satisfying, family-friendly meal that comes together beautifully in just half an hour.
This creamy white sauce chicken pasta features tender seared chicken, a rich garlic-parmesan sauce, and perfectly cooked pasta—all made in one pot and ready in 30 minutes. Ideal for easy weeknight dinners.
Cut the chicken into thin strips and season with ½ teaspoon salt and ½ teaspoon pepper.
Chop the parsley and mince the garlic.
In a medium bowl, mix mayonnaise, parmesan, and milk. Whisk in cornstarch until smooth. Stir in chicken stock and most of the parsley, reserving some for garnish.
Bring a large pot of salted water to a boil. Cook pasta for 5–7 minutes until al dente. Reserve 1 cup pasta water, then drain and set aside.
Heat a large skillet over high heat. Add olive oil and sear chicken in a single layer for 3–4 minutes per side until browned and cooked through.
Reduce heat to low and add garlic. Cook until fragrant, about 30 seconds.
Pour in the sauce mixture, stirring continuously until it thickens.
Add cooked pasta to the sauce and chicken, or return everything to the pasta pot. Toss to combine.
Garnish with reserved parsley and serve warm.
Notes
Add cooked vegetables like broccoli, spinach, or mushrooms for added nutrition and texture.
Use rotisserie or pre-cooked chicken for faster prep.
Replace mayonnaise with sour cream or cream cheese if preferred.
Adjust sauce thickness by adding milk to thin or simmering to thicken.
Short or long pasta shapes both work well in this recipe.
