17 Creamy White Sauce Pasta Recipes Delicious

Get ready to dive into a world of comfort and flavor with our roundup of 17 creamy white sauce pasta recipes! Whether you’re craving a quick weeknight dinner or a cozy weekend meal, these dishes promise to deliver deliciousness in every bite. Perfect for home cooks looking to spice up their pasta game, this list is your ticket to creamy, dreamy satisfaction. Let’s get cooking!

Garlic Parmesan White Sauce Pasta

Kickstart your culinary adventure with this creamy, dreamy Garlic Parmesan White Sauce Pasta. It’s a game-changer for weeknight dinners.

Ingredients

• 8 oz fettuccine – I love the texture of fettuccine, but any pasta works.
• 3 tbsp unsalted butter – Always unsalted for better control over the dish’s saltiness.
• 4 garlic cloves, minced – Freshly minced garlic makes all the difference.
• 1 cup heavy cream – The richer, the better for that velvety sauce.
• 1 cup grated Parmesan cheese – Freshly grated melts smoother than pre-packaged.
• Salt and pepper – To season, but we’ll be specific about amounts.

Instructions

1. Bring a large pot of salted water to a boil. Cook fettuccine according to package instructions until al dente, about 8-10 minutes. Tip: Reserve 1/2 cup pasta water before draining.
2. In a large skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Tip: Don’t let the garlic brown to avoid bitterness.
3. Pour in heavy cream, stirring constantly. Bring to a gentle simmer, then reduce heat to low.
4. Gradually whisk in grated Parmesan until the sauce is smooth and thickened, about 2-3 minutes. Tip: If the sauce is too thick, add reserved pasta water a tablespoon at a time.
5. Season with 1/2 tsp salt and 1/4 tsp black pepper. Adjust to taste.
6. Add drained pasta to the skillet, tossing to coat evenly in the sauce. Serve immediately.

Creamy with a punch of garlic and a salty Parmesan kick, this pasta is a crowd-pleaser. Try topping with extra Parmesan and a sprinkle of red pepper flakes for a spicy twist.

Creamy Mushroom White Sauce Pasta

Lusciously creamy and packed with earthy flavors, this pasta dish is a weeknight savior. It’s quick, satisfying, and endlessly adaptable.

Ingredients

• 8 oz fettuccine (I love the texture of De Cecco)
• 2 tbsp unsalted butter (European-style for richer flavor)
• 1 tbsp extra virgin olive oil (my go-to for sautéing)
• 8 oz cremini mushrooms, sliced (baby bellas work too)
• 2 garlic cloves, minced (fresh is best here)
• 1 cup heavy cream (room temp blends smoother)
• 1/2 cup grated Parmesan (plus extra for serving)
• Salt and freshly ground black pepper (to season layers)
• 1/4 tsp nutmeg (just a hint for warmth)
• 2 tbsp fresh parsley, chopped (for a bright finish)

Instructions

1. Bring a large pot of salted water to a boil. Cook fettuccine according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
2. While pasta cooks, heat butter and olive oil in a large skillet over medium heat until butter melts.
3. Add mushrooms. Cook, stirring occasionally, until golden and moisture evaporates, about 5 minutes.
4. Stir in garlic. Cook until fragrant, about 30 seconds. Tip: Don’t let garlic brown or it’ll turn bitter.
5. Pour in heavy cream. Bring to a gentle simmer. Cook until slightly thickened, about 3 minutes.
6. Reduce heat to low. Stir in Parmesan, nutmeg, salt, and pepper until cheese melts. Tip: Add pasta water a tablespoon at a time if sauce is too thick.
7. Add drained pasta to skillet. Toss to coat evenly. Cook for 1 minute to let flavors meld.
8. Garnish with parsley and extra Parmesan. Serve immediately. Tip: A drizzle of truffle oil elevates this dish beautifully.

Al dente pasta coated in a velvety sauce with tender mushrooms makes every bite a delight. Try topping with crispy pancetta for added crunch.

Spinach and Ricotta White Sauce Pasta

Kickstart your meal with this creamy Spinach and Ricotta White Sauce Pasta, a dish that combines simplicity with decadence in every bite.

Ingredients

• 8 oz pasta (I love using fusilli for its ability to hold sauce)
• 2 cups fresh spinach, tightly packed (baby spinach works best for tenderness)
• 1 cup ricotta cheese (whole milk ricotta gives the creamiest texture)
• 1/2 cup heavy cream (for that luxurious mouthfeel)
• 2 tbsp unsalted butter (I always use European-style for its richer flavor)
• 2 cloves garlic, minced (freshly minced makes all the difference)
• 1/4 tsp nutmeg (a pinch elevates the ricotta beautifully)
• Salt to taste (I prefer sea salt for its clean taste)
• 1/4 cup grated Parmesan cheese (for a sharp finish)

Instructions

1. Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente, about 8-10 minutes.
2. While pasta cooks, melt butter in a large skillet over medium heat. Add garlic and sauté until fragrant, about 30 seconds.
3. Add spinach to the skillet and cook until just wilted, about 2 minutes. Tip: Don’t overcook the spinach to keep its vibrant color.
4. Lower heat to medium-low. Stir in ricotta, heavy cream, and nutmeg until well combined. Tip: Let the sauce gently simmer to thicken slightly.
5. Drain pasta, reserving 1/4 cup of pasta water. Add pasta to the skillet with the sauce.
6. Toss pasta with the sauce, adding reserved pasta water as needed to loosen the sauce. Tip: The starch in the pasta water helps the sauce cling to the pasta.
7. Stir in Parmesan cheese until melted and evenly distributed.
8. Season with salt to taste and serve immediately.

Zesty and creamy, this pasta dish offers a perfect balance of flavors with the ricotta adding a light, fluffy texture. Serve it with a sprinkle of extra Parmesan and a side of crusty bread for a complete meal.

Chicken Alfredo White Sauce Pasta

Unbelievably creamy and rich, this Chicken Alfredo White Sauce Pasta is a weeknight hero. It’s a one-pan wonder that’s as satisfying as it is simple.

Ingredients

• 8 oz fettuccine – I like to use bronze-die for that perfect sauce cling.
• 2 boneless, skinless chicken breasts – Pound them to even thickness for uniform cooking.
• 2 tbsp unsalted butter – European-style butter adds a nice depth.
• 2 garlic cloves, minced – Fresh is key here, no jarred stuff.
• 1 cup heavy cream – Go for the good stuff, it makes the sauce.
• 1/2 cup grated Parmesan – Freshly grated melts smoother than pre-packaged.
• Salt and freshly ground black pepper – To season, but we’ll be specific in the steps.
• 1 tbsp olive oil – My kitchen staple for sautéing.

Instructions

1. Bring a large pot of salted water to a boil. Cook fettuccine according to package instructions until al dente, about 8-10 minutes. Reserve 1/2 cup pasta water before draining.
2. While pasta cooks, season chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Cook chicken until golden and cooked through, about 6-7 minutes per side. Let rest, then slice.
3. In the same skillet, melt butter over medium heat. Add garlic and sauté until fragrant, about 30 seconds. Tip: Don’t let it brown or it’ll turn bitter.
4. Pour in heavy cream, bring to a simmer. Let it reduce slightly, about 2 minutes. Stir in Parmesan until melted and smooth. Tip: If sauce is too thick, loosen with reserved pasta water a tablespoon at a time.
5. Add cooked pasta and chicken to the skillet. Toss to coat evenly in the sauce. Season with salt and pepper to finish. Tip: A final sprinkle of Parmesan on top never hurts.

Al dente pasta coated in a velvety sauce with tender chicken is comfort at its finest. Try serving it with a crisp green salad to cut through the richness.

Sun-Dried Tomato White Sauce Pasta

Must-try sun-dried tomato white sauce pasta is a creamy, tangy delight that’s surprisingly easy to whip up.

Ingredients

• 8 oz pasta (I love using fettuccine for its thickness)
• 1 cup heavy cream (go for the full-fat version for richness)
• 1/2 cup sun-dried tomatoes, chopped (the oil-packed ones add extra flavor)
• 2 tbsp unsalted butter (always my choice for a smoother sauce)
• 2 cloves garlic, minced (fresh is best here)
• 1/2 cup grated Parmesan cheese (the real deal, not the powdered stuff)
• 1/4 tsp red pepper flakes (adjust based on your heat preference)
• Salt to taste (I use sea salt for a cleaner taste)

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes.
3. While the pasta cooks, melt butter in a large skillet over medium heat.
4. Add minced garlic and red pepper flakes, sautéing for 1 minute until fragrant.
5. Stir in the chopped sun-dried tomatoes and cook for another 2 minutes.
6. Pour in the heavy cream, stirring constantly to combine.
7. Let the sauce simmer for 3-4 minutes, allowing it to thicken slightly.
8. Drain the pasta, reserving 1/4 cup of pasta water.
9. Add the drained pasta to the skillet, tossing to coat in the sauce.
10. If the sauce is too thick, gradually add reserved pasta water until desired consistency is reached.
11. Remove from heat and stir in the grated Parmesan cheese until melted and smooth.
12. Season with salt to taste, then serve immediately.

Unbelievably creamy with a punch of tangy sun-dried tomatoes, this pasta is a crowd-pleaser. Try topping with fresh basil or extra Parmesan for an added layer of flavor.

Broccoli and Cheddar White Sauce Pasta

Outrageously creamy and packed with flavor, this pasta dish turns simple ingredients into a comforting meal. Perfect for weeknights or when you’re craving something cheesy.

Ingredients

• 8 oz pasta (I love fusilli for its sauce-holding ridges)
• 2 cups broccoli florets (fresh and crisp works best)
• 2 tbsp unsalted butter (always my choice for a richer sauce)
• 2 tbsp all-purpose flour (for that perfect roux thickness)
• 2 cups whole milk (warmed slightly to avoid lumps)
• 1 1/2 cups sharp cheddar cheese (grated yourself for better melt)
• 1/2 tsp garlic powder (a quick flavor boost)
• Salt to taste (I start with 1/4 tsp and adjust)

Instructions

1. Boil pasta in salted water until al dente, about 8 minutes. Drain and set aside.
2. Steam broccoli florets for 3-4 minutes until bright green and tender-crisp. Tip: Don’t overcook; they’ll soften more in the sauce.
3. In a saucepan, melt butter over medium heat. Whisk in flour to form a roux, cooking for 1 minute until golden.
4. Gradually whisk in warm milk, ensuring no lumps form. Cook until sauce thickens, about 5 minutes. Tip: Constant stirring prevents a skin from forming.
5. Remove from heat. Stir in cheddar until melted and smooth. Add garlic powder and salt.
6. Combine sauce with pasta and broccoli. Toss gently to coat evenly. Tip: Let it sit for 2 minutes; the sauce clings better.

Just creamy enough to coat each noodle, the sharp cheddar shines against the fresh broccoli. Serve with a sprinkle of red pepper flakes for a spicy kick or alongside grilled chicken for extra protein.

Shrimp Scampi White Sauce Pasta

Holiday dinners call for something special, and this Shrimp Scampi White Sauce Pasta hits the spot. It’s creamy, garlicky, and ready in under 30 minutes.

Ingredients

– 1 lb large shrimp, peeled and deveined (I like to keep the tails on for presentation)
– 8 oz fettuccine pasta (whole wheat works great for a healthier twist)
– 3 tbsp unsalted butter (European-style butter adds a richer flavor)
– 4 garlic cloves, minced (fresh is best, but 1 tsp garlic powder works in a pinch)
– 1 cup heavy cream (for that luxuriously thick sauce)
– 1/2 cup grated Parmesan cheese (plus extra for serving)
– 1/4 tsp red pepper flakes (adjust to your heat preference)
– Salt and freshly ground black pepper (I always grind mine fresh for maximum flavor)
– 2 tbsp fresh parsley, chopped (for that pop of color and freshness)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the fettuccine and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
2. While the pasta cooks, melt butter in a large skillet over medium heat. Add the minced garlic and red pepper flakes, sautéing until fragrant, about 1 minute.
3. Increase the heat to medium-high and add the shrimp. Cook until they turn pink and opaque, about 2 minutes per side. Remove shrimp from the skillet and set aside.
4. Reduce the heat to medium and pour in the heavy cream, stirring constantly to prevent burning. Let it simmer for 2 minutes until slightly thickened.
5. Stir in the grated Parmesan cheese until melted and smooth. Season with salt and black pepper to taste.
6. Return the cooked shrimp and drained pasta to the skillet. Toss everything together until well coated in the sauce.
7. Garnish with chopped parsley and extra Parmesan cheese before serving.

Lusciously creamy with a hint of spice, this pasta is a crowd-pleaser. Serve it with a crisp white wine and a side of garlic bread for dipping into that delicious sauce.

Pesto White Sauce Pasta

Ready to elevate your pasta game? This Pesto White Sauce Pasta blends creamy richness with herby freshness for a dish that’s both comforting and vibrant.

Ingredients

• 8 oz pasta (I swear by fusilli for its twisty texture)
• 2 tbsp unsalted butter (always my choice for a richer flavor)
• 2 garlic cloves, minced (fresh is non-negotiable here)
• 1 cup heavy cream (go for the full-fat version for maximum creaminess)
• 1/2 cup grated Parmesan cheese (the real deal, please)
• 1/4 cup pesto (homemade or store-bought, but check the salt content)
• Salt to taste (I start with 1/4 tsp and adjust)
• Fresh basil leaves for garnish (because we eat with our eyes first)

Instructions

1. Boil pasta in salted water until al dente, about 8-10 minutes. Drain, reserving 1/2 cup pasta water.
2. In a large pan, melt butter over medium heat. Add garlic, sauté until fragrant, about 30 seconds.
3. Pour in heavy cream, bring to a simmer. Stir constantly to prevent scorching.
4. Reduce heat to low. Add Parmesan, stirring until melted and smooth.
5. Mix in pesto until fully incorporated. If sauce is too thick, add reserved pasta water 1 tbsp at a time.
6. Add cooked pasta to the sauce, tossing to coat evenly. Cook for 1-2 minutes to let flavors meld.
7. Season with salt if needed. Garnish with fresh basil before serving.

Just like that, you’ve got a dish where the creamy sauce clings perfectly to every noodle, with pesto adding a bright contrast. Try serving it with a sprinkle of red pepper flakes for a spicy kick.

Bacon and Pea White Sauce Pasta

You’ll love how this Bacon and Pea White Sauce Pasta combines simplicity with rich flavors. Perfect for a quick dinner that feels gourmet.

Ingredients

• 8 oz pasta (I always go for fusilli for its sauce-holding ridges)
• 6 slices bacon, chopped (thick-cut gives the best texture)
• 1 cup frozen peas (no need to thaw, they cook quickly)
• 2 tbsp unsalted butter (European-style butter adds a nice richness)
• 2 tbsp all-purpose flour (for that perfect roux consistency)
• 2 cups whole milk (warmed slightly to prevent clumping)
• 1/2 cup grated Parmesan cheese (freshly grated melts smoother)
• Salt and freshly ground black pepper (to season layers of flavor)

Instructions

1. Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
2. While pasta cooks, heat a large skillet over medium heat. Add bacon and cook until crispy, about 5 minutes. Transfer to a paper towel-lined plate.
3. In the same skillet, melt butter over medium heat. Whisk in flour and cook for 1 minute to remove raw taste.
4. Gradually whisk in warm milk, ensuring no lumps form. Cook until sauce thickens, about 3 minutes.
5. Stir in peas and cooked bacon. Simmer for 2 minutes until peas are tender.
6. Add cooked pasta to the skillet. Toss with sauce, adding reserved pasta water as needed to loosen.
7. Remove from heat. Stir in Parmesan until melted. Season with salt and pepper.

Velvety sauce clings to every noodle, with pops of sweet peas and smoky bacon. Try topping with extra Parmesan and a crack of black pepper for serving.

Roasted Red Pepper White Sauce Pasta

Here’s a dish that’s as vibrant in flavor as it is in color. Roasted red pepper white sauce pasta combines creamy richness with a smoky sweetness.

Ingredients

• 12 oz pasta (I love using fusilli for its sauce-holding ridges)
• 2 large red bell peppers (charred skins add depth)
• 3 cloves garlic (minced, because bigger pieces can overpower)
• 1 cup heavy cream (for that luxurious texture)
• 1/2 cup grated Parmesan (freshly grated melts smoother)
• 2 tbsp extra virgin olive oil (my go-to for sautéing)
• 1 tsp salt (adjust based on your Parmesan’s saltiness)
• 1/2 tsp black pepper (freshly ground packs more punch)

Instructions

1. Preheat your oven to 450°F. Place whole red peppers on a baking sheet. Roast for 25 minutes, turning once, until skins are charred.
2. Transfer peppers to a bowl, cover with plastic wrap. Let steam for 10 minutes. Peel off skins, remove seeds, and chop.
3. Cook pasta in salted boiling water until al dente, about 8 minutes. Reserve 1/2 cup pasta water before draining.
4. Heat olive oil in a pan over medium. Sauté garlic until fragrant, about 30 seconds. Add chopped peppers, cook for 2 minutes.
5. Pour in heavy cream, bring to a simmer. Stir in Parmesan until melted. Season with salt and pepper.
6. Add drained pasta to the sauce. Toss to coat, adding reserved pasta water as needed for consistency.

Now, the sauce clings beautifully to each noodle, offering a creamy yet slightly chunky texture. The roasted peppers lend a sweet smokiness that’s balanced by the Parmesan’s sharpness. Serve with a sprinkle of red pepper flakes for an extra kick.

Four Cheese White Sauce Pasta

Kickstart your culinary adventure with this creamy Four Cheese White Sauce Pasta, a dish that promises to delight with every forkful. Perfect for cheese lovers, it’s a simple yet indulgent meal that comes together in no time.

Ingredients

– 8 oz fettuccine pasta (I always go for bronze-die for that perfect texture)
– 2 tbsp unsalted butter (European-style butter elevates the sauce)
– 2 tbsp all-purpose flour (for a smooth roux, sift it first)
– 2 cups whole milk (warm it slightly to avoid lumps)
– 1/2 cup heavy cream (for extra richness)
– 1/2 cup grated Parmesan (freshly grated melts better)
– 1/2 cup shredded Mozzarella (low-moisture works best)
– 1/4 cup crumbled Gorgonzola (adds a nice tang)
– 1/4 cup shredded Fontina (for its meltability)
– 1/2 tsp salt (adjust based on the saltiness of your cheeses)
– 1/4 tsp black pepper (freshly ground for the best flavor)
– 1/4 tsp nutmeg (a pinch really brings the sauce together)

Instructions

1. Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente, then drain and set aside.
2. In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until golden to form a roux.
3. Gradually whisk in the warm milk and heavy cream, ensuring no lumps form. Cook for 3-4 minutes until the mixture thickens slightly.
4. Reduce heat to low. Stir in the Parmesan, Mozzarella, Gorgonzola, and Fontina until fully melted and the sauce is smooth.
5. Season the sauce with salt, black pepper, and nutmeg. Adjust seasoning to your preference.
6. Add the cooked pasta to the sauce, tossing gently to coat evenly. Cook for an additional 1-2 minutes to let the flavors meld.
7. Serve immediately, garnished with extra Parmesan if desired.
Dive into this dish where the velvety sauce clings to each strand of pasta, offering a symphony of cheesy flavors. For a twist, top with crispy pancetta or a sprinkle of chili flakes for heat.

Lobster White Sauce Pasta

Kickstart your culinary adventure with this indulgent Lobster White Sauce Pasta, a dish that combines luxury with comfort in every bite.

Ingredients

• 1 lb lobster meat, chopped (fresh or thawed from frozen works best)
• 8 oz fettuccine pasta (I swear by De Cecco for its perfect al dente texture)
• 2 tbsp unsalted butter (European-style butter elevates the sauce)
• 2 cloves garlic, minced (freshly minced makes all the difference)
• 1 cup heavy cream (go for organic for a richer flavor)
• 1/2 cup grated Parmesan cheese (freshly grated, please)
• 1/4 tsp nutmeg (a pinch more if you’re feeling adventurous)
• Salt to taste (I use sea salt for a cleaner taste)
• Fresh parsley, chopped (for garnish, and yes, it’s non-negotiable)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Tip: Salt the water like the sea for perfectly seasoned pasta.
2. Add fettuccine to the boiling water and cook for 8-10 minutes until al dente. Stir occasionally to prevent sticking.
3. While pasta cooks, melt butter in a large skillet over medium heat. Tip: Don’t let the butter brown; it should just foam slightly.
4. Add minced garlic to the skillet and sauté for 1 minute until fragrant. Tip: Keep the heat medium to avoid burning the garlic.
5. Stir in chopped lobster meat and cook for 2-3 minutes until just opaque.
6. Pour in heavy cream and bring to a gentle simmer. Let it cook for 3 minutes, stirring occasionally.
7. Reduce heat to low and stir in grated Parmesan and nutmeg until the sauce is smooth and creamy.
8. Drain pasta, reserving 1/4 cup of pasta water. Tip: The starchy water helps thicken the sauce.
9. Add drained pasta to the skillet with the sauce, tossing to coat. If needed, add reserved pasta water a tablespoon at a time to loosen the sauce.
10. Season with salt to taste and garnish with chopped parsley before serving.

Creamy, rich, and with a hint of sweetness from the lobster, this pasta is a showstopper. Serve it with a crisp white wine and a simple green salad for a meal that feels like a celebration.

Truffle White Sauce Pasta

Perfect for a luxurious yet quick dinner, this Truffle White Sauce Pasta combines simplicity with elegance. Packed with rich flavors, it’s a dish that impresses with minimal effort.

Ingredients

• 8 oz fettuccine – I always go for bronze-die pasta for better sauce adhesion.
• 2 tbsp unsalted butter – European-style butter elevates the sauce’s richness.
• 2 cloves garlic, minced – Freshly minced garlic makes all the difference.
• 1 cup heavy cream – For that silky, luxurious texture.
• 1/2 cup grated Parmesan cheese – Freshly grated melts smoother than pre-packaged.
• 1 tbsp truffle oil – A little goes a long way; quality matters here.
• Salt to taste – I prefer sea salt for its clean taste.
• Freshly ground black pepper – Freshly cracked adds a nice bite.
• Chopped parsley for garnish – Adds a fresh contrast to the rich sauce.

Instructions

1. Bring a large pot of salted water to a boil. Cook fettuccine according to package instructions until al dente, about 8-10 minutes. Tip: Reserve 1/2 cup pasta water before draining.
2. While pasta cooks, melt butter in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds. Tip: Don’t let garlic brown to avoid bitterness.
3. Pour in heavy cream, stirring constantly. Let it simmer gently for 2 minutes to thicken slightly.
4. Reduce heat to low. Stir in grated Parmesan until melted and smooth. Tip: If sauce is too thick, add reserved pasta water a tablespoon at a time.
5. Remove from heat. Drizzle in truffle oil and stir to combine. Season with salt and pepper.
6. Add drained pasta to the skillet. Toss until evenly coated with the sauce.
7. Garnish with chopped parsley before serving.

Delightfully creamy with a hint of earthy truffle, this pasta is best served immediately. For an extra touch, top with a sprinkle of truffle salt or more Parmesan at the table.

Artichoke and Spinach White Sauce Pasta

Now, let’s dive into making a creamy, dreamy Artichoke and Spinach White Sauce Pasta that’s as straightforward as it is delicious.

Ingredients

• 8 oz pasta (I love using fettuccine for its ability to hold onto the sauce)
• 2 tbsp unsalted butter (extra virgin olive oil is my go-to, but butter adds richness here)
• 3 garlic cloves, minced (fresh is best, no compromises)
• 1 cup heavy cream (for that indulgent texture)
• 1/2 cup grated Parmesan cheese (the real deal, please)
• 1 cup artichoke hearts, chopped (jarred in water, drained well)
• 2 cups fresh spinach, roughly chopped (packed, it wilts down a lot)
• Salt and pepper (to season, but we’ll specify amounts)

Instructions

1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1/2 cup pasta water before draining.
2. While pasta cooks, melt butter in a large skillet over medium heat. Add minced garlic, sauté for 1 minute until fragrant but not browned.
3. Pour in heavy cream, bring to a simmer. Let it reduce slightly, about 3 minutes, stirring occasionally.
4. Stir in Parmesan cheese until melted and smooth. If sauce is too thick, add reserved pasta water 1 tbsp at a time.
5. Add chopped artichoke hearts and spinach to the sauce. Cook for 2 minutes until spinach is wilted.
6. Season with 1/2 tsp salt and 1/4 tsp pepper. Taste and adjust seasoning if needed.
7. Add drained pasta to the skillet, toss to coat evenly in the sauce. Cook for 1 more minute to let flavors meld.

Artichoke and Spinach White Sauce Pasta is creamy with a slight bite from the al dente pasta. The artichokes add a subtle tang, while the spinach keeps it fresh. Serve with extra Parmesan and a sprinkle of red pepper flakes for a kick.

Caramelized Onion and Gorgonzola White Sauce Pasta

Nothing beats the rich, creamy tang of gorgonzola paired with sweet caramelized onions in this pasta dish. Perfect for a cozy night in, it’s a breeze to whip up.

Ingredients

• 1 large yellow onion, thinly sliced (the sweeter, the better for caramelizing)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 cup heavy cream (for that luxurious texture)
• 1/2 cup gorgonzola cheese, crumbled (don’t skimp—this is the star)
• 8 oz fettuccine pasta (or any long pasta you have on hand)
• Salt to taste (I like a pinch in the pasta water and a sprinkle at the end)

Instructions

1. Heat olive oil in a large skillet over medium-low heat. Add onions and cook slowly, stirring occasionally, until golden and caramelized, about 25 minutes. Tip: Low and slow is key for perfect caramelization.
2. Meanwhile, bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
3. Once onions are caramelized, pour in heavy cream and bring to a simmer. Let it reduce slightly, about 3 minutes.
4. Stir in gorgonzola until melted and smooth. If sauce is too thick, add reserved pasta water a tablespoon at a time. Tip: The starch in the pasta water helps the sauce cling better.
5. Toss drained pasta with the sauce until well coated. Serve immediately. Tip: A quick grind of black pepper on top adds a nice contrast.

The pasta should be creamy with a balance of sweet and tangy flavors. Try serving it with a side of crusty bread to soak up any extra sauce.

Smoked Salmon White Sauce Pasta

Easy to make yet impressively flavorful, this smoked salmon white sauce pasta is a weeknight hero. Elevate your pasta game with minimal effort.

Ingredients

• 8 oz fettuccine – I like the texture of fettuccine, but any pasta works.
• 1 tbsp extra virgin olive oil – My go-to for sautéing.
• 2 cloves garlic, minced – Fresh is best here.
• 1 cup heavy cream – For that rich, velvety sauce.
• 1/2 cup grated Parmesan cheese – Adds a nice salty depth.
• 4 oz smoked salmon, chopped – Look for wild-caught for the best flavor.
• 1/2 tsp salt – Just enough to enhance the flavors.
• 1/4 tsp black pepper – Freshly ground, if possible.
• 1 tbsp fresh dill, chopped – Brings a bright, herby note.

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the fettuccine and cook according to package instructions until al dente, about 8-10 minutes.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant, being careful not to burn it.
3. Pour in the heavy cream, stirring constantly to prevent sticking. Let it simmer gently for 2 minutes to thicken slightly.
4. Stir in the grated Parmesan cheese until fully melted and the sauce is smooth, about 1 minute.
5. Add the chopped smoked salmon, salt, and black pepper to the sauce. Stir to combine and heat through, about 1 minute.
6. Drain the pasta, reserving 1/4 cup of pasta water. Toss the pasta with the sauce, adding reserved pasta water as needed to loosen the sauce.
7. Garnish with fresh dill before serving. Tip: For an extra touch, serve with a sprinkle of extra Parmesan and a lemon wedge on the side.

Lusciously creamy with a smoky depth from the salmon, this pasta is a delight. Try serving it with a crisp white wine for a perfect pairing.

Vegetable Medley White Sauce Pasta

Zesty flavors meet creamy comfort in this Vegetable Medley White Sauce Pasta. Perfect for a quick dinner that feels gourmet.

Ingredients

• 8 oz pasta (I love fusilli for its sauce-holding ridges)
• 2 cups mixed vegetables (bell peppers, broccoli, and carrots add great color and crunch)
• 2 tbsp butter (unsalted is my preference for better control over saltiness)
• 2 tbsp all-purpose flour (for that perfect roux thickness)
• 2 cups milk (whole milk makes the sauce extra creamy)
• 1/2 cup grated Parmesan cheese (freshly grated melts smoother)
• 1 tsp garlic powder (a quick flavor boost)
• Salt and pepper to taste (I start with 1/2 tsp salt and adjust)

Instructions

1. Boil pasta in salted water until al dente, about 8-10 minutes. Drain and set aside.
2. In a large pan, sauté mixed vegetables in 1 tbsp butter over medium heat for 5 minutes until slightly tender. Remove and set aside.
3. In the same pan, melt remaining butter. Whisk in flour over low heat for 2 minutes to make a roux.
4. Gradually add milk, whisking constantly to avoid lumps. Cook for 5 minutes until thickened.
5. Stir in Parmesan cheese and garlic powder until the sauce is smooth.
6. Add the cooked pasta and vegetables to the sauce. Toss to coat evenly. Season with salt and pepper.
7. Cook for another 2 minutes until everything is heated through.

Oozing with creamy goodness, this pasta pairs beautifully with a crisp salad. The vegetables add a delightful crunch, making every bite interesting.

Conclusion

Ready to elevate your pasta game? These 17 creamy white sauce pasta recipes offer a world of delicious possibilities, perfect for any home cook looking to impress. Whether you’re craving something classic or adventurous, there’s a dish here for you. Don’t forget to try your favorites, leave a comment sharing which one you loved the most, and pin this article on Pinterest to save for your next pasta night!