Save Pin I was standing in my kitchen on a rainy Tuesday, staring at leftover rotisserie chicken and half a box of penne, when this recipe was born. My neighbor Tini had mentioned something about her creamy chicken pasta the week before, and suddenly I craved that exact comfort. I didn't have her recipe, so I winged it with butter, cream, and whatever cheese was in the fridge. The smell of garlic hitting hot butter filled the room, and I knew I was onto something good.
The first time I made this for my sister, she scraped her plate clean and asked if I'd opened a new Italian restaurant in my living room. We sat at the counter with mismatched bowls, twirling penne and talking about nothing important. That's when I realized some recipes aren't just about feeding people. They're about creating a pocket of warmth on an ordinary evening.
Ingredients
- Penne pasta (400 g): The ridges catch the creamy sauce beautifully, and it holds up well without getting mushy if you cook it just until al dente.
- Shredded chicken (2 cups): Rotisserie chicken is my shortcut hero here, already seasoned and tender, though poached chicken breasts work too.
- Unsalted butter (2 tbsp): Adds richness and helps the garlic bloom without burning.
- Olive oil (1 tbsp): Keeps the butter from browning too fast and adds a subtle fruity note.
- Garlic (3 cloves, minced): Fresh is non-negotiable, the jarred stuff just doesn't have the same punch.
- Onion (1 small, finely chopped): Gives the sauce a sweet, savory backbone that you don't notice until it's missing.
- Heavy cream (250 ml): This is what makes the sauce silky and luxurious, half and half works if you want it lighter.
- Chicken broth (120 ml): Loosens the sauce and adds depth, I always keep a carton in the pantry.
- Parmesan cheese (60 g, grated): Freshly grated melts smoothly and tastes sharper than the pre-shredded kind.
- Mozzarella cheese (60 g, shredded): Adds stretchiness and a mild creaminess that balances the Parmesan.
- Dried Italian herbs (½ tsp): A blend of basil, oregano, and thyme ties everything together without overwhelming the dish.
- Salt and black pepper: Taste as you go, the cheeses add salt so you might need less than you think.
- Fresh parsley (2 tbsp, chopped): A bright finishing touch that makes the plate look alive.
Instructions
- Boil the Pasta:
- Bring a large pot of salted water to a rolling boil and cook the penne until it still has a slight bite, usually about a minute less than the package says. Drain it but save half a cup of that starchy pasta water, it's liquid gold for adjusting the sauce later.
- Sauté the Aromatics:
- Heat butter and olive oil in a large skillet over medium heat until the butter foams, then add the chopped onion and cook until it turns soft and translucent. Toss in the minced garlic and stir for about a minute, just until your kitchen smells incredible.
- Build the Sauce Base:
- Pour in the chicken broth and let it bubble for a couple of minutes, scraping up any browned bits stuck to the pan. Lower the heat and stir in the heavy cream, then add both cheeses and keep stirring until everything melts into a smooth, glossy sauce.
- Season and Combine:
- Sprinkle in the Italian herbs, a pinch of salt, and a few grinds of black pepper, then fold in the shredded chicken and cooked penne. Toss everything together until each piece of pasta is coated, adding splashes of reserved pasta water if the sauce feels too thick.
- Finish and Serve:
- Pull the skillet off the heat, scatter chopped parsley and extra Parmesan over the top, and serve it straight from the pan while it's still steaming.
Save Pin One evening, my friend came over straight from a long shift at the hospital, exhausted and hungry. I reheated a bowl of this pasta, and she sat quietly at my table, eyes closed between bites. She didn't say much, but when she left she hugged me a little longer than usual. That's when I understood that food doesn't always need words to say exactly what someone needs to hear.
How to Make It Lighter
If you want to cut back on richness without losing flavor, swap the heavy cream for half and half or even whole milk mixed with a tablespoon of flour to thicken it. I've done this on nights when I want comfort but not the food coma, and it still tastes creamy and satisfying. You can also use less cheese or skip the mozzarella entirely and let the Parmesan do all the work.
Ways to Switch It Up
This recipe is a blank canvas for whatever you have on hand or whatever mood strikes you. I've stirred in handfuls of baby spinach right before serving, and it wilts into the sauce beautifully. Sun-dried tomatoes add a sweet-tart punch, and a pinch of red pepper flakes with the garlic brings a gentle heat that wakes up the whole dish. Sometimes I toss in roasted mushrooms or swap penne for rigatoni, and it feels like a completely new meal.
Storing and Reheating
Leftovers keep in an airtight container in the fridge for up to three days, though the sauce thickens as it sits. When you reheat it, add a splash of chicken broth or milk and warm it gently in a skillet over low heat, stirring until it loosens up again. I don't recommend freezing this one because cream sauces can separate when thawed, but it's so good I've never had leftovers last long enough to worry about it.
- Reheat gently to avoid breaking the sauce.
- Add a little liquid to bring back the creamy texture.
- Eat within three days for the best flavor and consistency.
Save Pin This dish has become my answer to rainy days, surprise guests, and nights when I just need something that feels like a hug on a plate. I hope it does the same for you.
Recipe FAQs
- → What pasta type suits this dish best?
Penne pasta works well here as it holds the creamy sauce effectively, but rigatoni or fusilli can be great alternatives.
- → Can I use fresh chicken instead of shredded?
Yes, cooking and shredding your own chicken breast or thigh will add freshness and texture to the dish.
- → How can I adjust the sauce consistency?
If the sauce is too thick, gradually add reserved pasta water while tossing until you reach your preferred texture.
- → Are there suggested variations for added flavor?
Try adding red pepper flakes for heat, or incorporate spinach or sun-dried tomatoes to introduce additional layers of taste.
- → What pairs well with this creamy chicken pasta?
A crisp white wine such as Pinot Grigio complements the richness of the sauce and brightens the palate.