Creamy Chicken Pasta Dish

There's something about a creamy pasta that stops you mid-conversation at the dinner table. I discovered Tini's version on an ordinary Tuesday when I had leftover rotisserie chicken and wanted something that felt more restaurant-worthy than a simple reheat. The way the cream coats each piece of penne, how the garlic whispers through it rather than shouts—that's when I realized this wasn't just comfort food, it was the kind of dish people ask for again.

I made this for friends on a cool autumn evening, and someone asked if I'd taken a class—the kind of compliment that makes you laugh because you're standing in your own kitchen at 7 PM with a wooden spoon in hand. That's when I knew this recipe had become something I'd return to again and again, whether I was cooking for people I wanted to impress or just myself after a long day.

Ingredients

• Penne pasta (400 g / 14 oz): Use a good quality brand if you can; it holds the sauce better than the thinnest options.
• Cooked shredded chicken (2 cups / 350 g): Rotisserie chicken is your shortcut here, but homemade works beautifully too.
• Unsalted butter (2 tbsp) and olive oil (1 tbsp): The butter builds flavor while the oil keeps the sauce from breaking.
• Garlic (3 cloves, minced) and onion (1 small, finely chopped): These are your foundation—don't skip the mincing step.
• Heavy cream (250 ml / 1 cup): This is what makes the sauce sing; it's worth using the real thing.
• Chicken broth (120 ml / ½ cup): It keeps the sauce from being too thick and adds subtle depth.
• Parmesan cheese (60 g / ½ cup, grated) and mozzarella (60 g / ½ cup, shredded): The Parmesan adds sharpness while mozzarella melts into smoothness.
• Dried Italian herbs (½ tsp): A gentle seasoning, not meant to overwhelm.
• Salt and black pepper: Taste as you go; you'll know when it's right.
• Fresh parsley (2 tbsp, chopped) and extra Parmesan for serving: These final touches make it look intentional.

Instructions

Cook your pasta until it's just shy of tender:

Bring a large pot of generously salted water to a rolling boil—it should taste like the sea. Add the penne and cook according to the package directions, but pull it out about a minute before it would normally be done; it'll finish cooking gently in the sauce. Drain it through a colander and set it aside, but keep about half a cup of that starchy pasta water nearby.

Build your flavor base in butter and oil:

In a large skillet, warm the butter and olive oil together over medium heat until the butter foams slightly. Add your finely chopped onion and let it soften for 2 to 3 minutes, stirring occasionally, until it becomes translucent and sweet.

Toast the garlic until it smells like dinner:

Once your onion is soft, add the minced garlic and cook for just about a minute, stirring constantly—you want it fragrant, not browned. This is where the magic starts.

Deglaze and simmer with broth:

Pour in the chicken broth and let it bubble gently for about 2 minutes, scraping up any flavorful bits stuck to the bottom of the skillet with your wooden spoon. These browned bits are pure flavor.

Add cream and melt the cheeses:

Lower the heat to medium-low and slowly pour in the heavy cream while stirring gently. Once it's warm and combined, sprinkle in the grated Parmesan and shredded mozzarella, stirring until everything dissolves into a silky, smooth sauce.

Season with herbs and taste:

Sprinkle the dried Italian herbs over the sauce along with a pinch of salt and a few grinds of black pepper. Stir well and taste it—this is your moment to adjust.

Bring chicken and pasta into the sauce:

Add your shredded chicken and the drained penne to the skillet, tossing gently so every strand gets coated in the creamy sauce. If it seems too thick, add a splash of that reserved pasta water and keep tossing until the consistency feels right.

Finish and serve while everything is warm:

Remove the skillet from heat, scatter fresh chopped parsley over the top, and give it a generous grating of extra Parmesan. Serve immediately while the sauce is silky and warm.

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I remember my sister tasting this for the first time and sitting quietly for a moment, fork suspended over her bowl. That pause said everything—not because it was fancy, but because it hit exactly the kind of comfort note that reminds you why you love cooking for people in the first place.

Why This Works Every Time

This recipe has an almost foolproof structure because it respects the basics: a clean aromatic base, a liquid that brings everything together, and cheese that acts like the glue holding it all in place. There's no competing flavors fighting for attention, just each ingredient doing its job and making the whole thing greater than the sum of its parts. I've made it in tiny kitchens and large ones, and the formula stays steady.

When You Want to Play Around

This pasta is flexible in the way that good comfort food should be. If you're in the mood for something sharper, a pinch of red pepper flakes scattered in with the garlic will wake everything up without overwhelming it. For a lighter version on warmer evenings, swap out half the heavy cream for half-and-half, though you'll notice the sauce is less velvety—personally, I find it's worth saving that substitution for when you really need it. Spinach wilts beautifully into this if you stir it in just before serving, and sun-dried tomatoes add a sweet-tangy note that some people love.

The Small Details That Matter

Getting to know your skillet matters more than you'd think, because different pans heat differently and that affects how quickly your sauce comes together. I've learned that tasting constantly—not nervously, just intentionally—gives you the confidence to know exactly when your pasta is done and your sauce has the right seasoning balance. The moment between adding the cream and adding the cheese is peaceful if you let it be; there's no rush, and hurrying this step is where things start to unravel.

• If you have fresh herbs on hand, save some basil for garnish alongside the parsley—it adds a brightness that feels special.
• A crisp white wine like Pinot Grigio really does pair well, and a small glass while you cook makes the whole experience better.
• This reheats gently in a skillet with a splash of cream or broth if you have leftovers, though honestly, leftovers rarely happen at my table.

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This is the kind of dinner that feels a little bit special without requiring you to spend all afternoon in the kitchen. It's the sort of meal that reminds people why they keep coming back to your table.

Ask About This Recipe

→ What type of pasta works best for this dish?

Penne pasta is ideal as it holds the creamy sauce well, but other short pastas like rigatoni or fusilli can also be used effectively.

→ Can I use leftover chicken for this preparation?

Yes, shredded leftover chicken or store-bought rotisserie chicken integrates seamlessly into the creamy sauce.

→ How can I adjust the sauce consistency?

If the sauce is too thick, add reserved pasta water gradually until the desired silkiness is achieved without watering down the flavor.

→ What herbs enhance the flavor here?

Dried Italian herbs such as basil, oregano, and thyme complement the garlic and cheeses beautifully in this dish.

→ Are there lighter alternatives for the cream sauce?

Using half-and-half instead of heavy cream reduces richness while maintaining a creamy texture with fewer calories.

→ Can I add vegetables for variation?

Yes, spinach or sun-dried tomatoes can be stirred in to brighten the dish and add extra nutrients.