Tinis Creamy Chicken Pasta (Printable)

Penne tossed with shredded chicken in a smooth garlic cream sauce topped with Parmesan and herbs.

# What you need:

→ Pasta

01 - 14 oz penne pasta

→ Chicken

02 - 2 cups cooked shredded chicken (approximately 12 oz)

→ Sauce

03 - 2 tablespoons unsalted butter
04 - 1 tablespoon olive oil
05 - 3 cloves garlic, minced
06 - 1 small onion, finely chopped
07 - 1 cup heavy cream
08 - ½ cup chicken broth
09 - ½ cup grated Parmesan cheese
10 - ½ cup shredded mozzarella cheese
11 - ½ teaspoon dried Italian herbs (basil, oregano, thyme)
12 - Salt and black pepper, to taste

→ Garnish

13 - 2 tablespoons fresh parsley, chopped
14 - Extra grated Parmesan cheese, to serve

# How to make it:

01 - Bring a large pot of salted water to a boil. Add penne and cook until al dente according to package instructions. Drain, reserving ½ cup of pasta water.
02 - In a large skillet, heat butter and olive oil over medium heat. Add chopped onion and cook for 2 to 3 minutes until softened. Add minced garlic and cook about 1 minute until fragrant.
03 - Pour in chicken broth and simmer for 2 minutes, scraping up any browned bits from the pan.
04 - Reduce heat to low and stir in heavy cream. Add Parmesan and mozzarella cheeses, stirring until melted and sauce is smooth.
05 - Add dried Italian herbs, salt, and black pepper to taste. Mix thoroughly.
06 - Add shredded chicken and cooked penne to the skillet. Toss gently to coat evenly. If sauce is too thick, stir in reserved pasta water until desired consistency is achieved.
07 - Remove from heat. Sprinkle with chopped parsley and additional grated Parmesan. Serve immediately.

# Expert Advice:

01 -
  • Ready in 40 minutes but tastes like you've been simmering it all afternoon.
  • The cheese melts into the cream so completely that every bite feels luxurious without being fussy.
  • It's forgiving—you can use store-bought rotisserie chicken and still impress people.
02 -
  • Don't let the cream boil or it can separate and look broken—keep that heat on low once the cream goes in.
  • Reserving pasta water is the secret weapon; even a splash brings the sauce together and helps it coat the noodles instead of just pooling on the plate.
  • Taste the sauce before the pasta goes in so you can adjust seasoning while you still can.
03 -
  • Buy a good quality rotisserie chicken if you're short on time—it's already seasoned and shredded, so you're really only making the sauce.
  • Keep that pasta water; it's not extra work and it transforms the dish from thick and clumpy to silky and cohesive in seconds.
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