Save There's something about a weeknight when you've had a long day that makes you crave exactly what Tini's Creamy Chicken Pasta delivers—no fuss, no complicated techniques, just pure comfort on a plate. I discovered this dish during a phase when I was desperately trying to make dinner feel special without spending hours at the stove, and it became my go-to answer for those moments when everyone at the table needs reassurance that life is still good. The beauty of it is how the cream sauce clings to every inch of pasta, how the shredded chicken melts into silky bites, and how garlic and Parmesan whisper through every forkful. It feels indulgent but comes together faster than you'd think possible.
I made this for my sister one rainy Sunday when she needed feeding but didn't need another salad, and I watched her take that first bite and just close her eyes—the kind of moment that reminds you why cooking for people matters. She asked for seconds before finishing her first plate, and my nephew asked if this was what fancy restaurants tasted like, which somehow meant more than any compliment could.
Ingredients
- Penne pasta (400 g): The short, angled tubes catch and hold the cream sauce beautifully, creating little pockets of flavor in every bite—don't skip the al dente instruction or you'll lose that slight resistance when you chew.
- Cooked shredded chicken (2 cups): A rotisserie chicken from the grocery store saves you an entire step; I learned this the hard way after shredding chicken by hand one too many times when the store-bought option was right there.
- Unsalted butter (2 tbsp) and olive oil (1 tbsp): The two fats together create a flavor depth that either one alone can't quite achieve, and the combination keeps the sauce silky rather than greasy.
- Garlic (3 cloves, minced) and onion (1 small, finely chopped): These build the flavor foundation, and mincing them small means they dissolve almost entirely into the sauce rather than sitting as visible bits.
- Heavy cream (250 ml) and chicken broth (120 ml): The cream makes it rich, but the broth balances it so the dish doesn't feel heavy—the ratio is key and worth respecting.
- Parmesan cheese (60 g) and mozzarella (60 g): Parmesan brings sharp, salty depth while mozzarella adds smoothness; together they create a sauce that feels more sophisticated than either would alone.
- Dried Italian herbs (½ tsp): Don't skip this because it seems small; those dried herbs bloom in the warm cream and tie all the flavors together.
- Fresh parsley (2 tbsp, chopped): Adds a bright, fresh note at the end that cuts through the richness and reminds your palate this is a pasta, not a cream soup.
Instructions
- Get your pasta water going:
- Fill a large pot with salted water and bring it to a rolling boil while you prep everything else—you'll know it's ready when the water smells almost briny. I always reserve pasta water at this point because you'll thank yourself later when you need to loosen the sauce.
- Cook the penne:
- Add pasta to boiling water and stir occasionally so nothing sticks together; aim for that tender-but-still-has-backbone texture called al dente, usually a minute or two before the package says it's done. Drain in a colander but keep that reserved water nearby.
- Build your flavor base:
- Heat butter and oil together in a large skillet over medium heat until the butter foams slightly. Add chopped onion and let it soften for a few minutes while you listen for that gentle sizzle sound—it means the heat is right.
- Add the aromatics:
- Stir in minced garlic and cook just until fragrant, maybe 60 seconds; don't let it brown or it turns bitter and ruins the whole thing, which I know because I've done it.
- Create the sauce foundation:
- Pour in chicken broth and let it bubble gently for a couple minutes, scraping the bottom of the pan with a wooden spoon to pull up any browned bits stuck there—they contain flavor gold.
- Bring in the cream:
- Turn the heat to low and pour in the heavy cream slowly while stirring; it should warm through without boiling or breaking. Add Parmesan and mozzarella one handful at a time, stirring until melted and smooth before adding more.
- Season and finish the sauce:
- Sprinkle in the dried Italian herbs, salt, and pepper, then taste and adjust—this is your moment to make it exactly how you like it. The sauce should smell aromatic and feel silky against the back of a spoon.
- Bring it all together:
- Add the shredded chicken and cooked penne to the skillet and toss everything together gently so the sauce coats every strand and piece. If it looks too thick, add a splash of that reserved pasta water until it moves freely but still clings to the pasta.
- Plate and serve:
- Remove from heat, sprinkle with fresh parsley and extra Parmesan, and serve immediately while everything is hot and the cheese is still creating that slight shimmer on top.
Save There was a night when my partner came home exhausted from a terrible day at work, and I had this pasta on the table twenty minutes later—the kind of quiet, delicious meal that doesn't ask anything of you except to show up hungry. Watching someone relax after the first bite because their body finally understood that tonight was going to be okay, that's when I realized this dish does more than feed people, it genuinely comforts them.
The Secret to Silky Sauce
The magic happens when you combine butter, oil, and cream in the right temperature and sequence. Most people either make their sauce too thick and stodgy or too thin and watery, but the key is patience—letting everything melt and integrate at a gentle simmer rather than a hard boil. I used to rush this part until I finally slowed down and watched how the sauce transformed from separated and broken to glossy and unified, and I've never gone back to the frantic approach.
Variations That Still Feel Right
One night I added red pepper flakes with the garlic and the whole dish took on a warmth and subtle kick that felt like a completely different meal, even though I'd only added one ingredient. Another time I stirred in fresh spinach at the very end—it wilts into the sauce and adds color and iron without changing the fundamental creaminess you came for. Sun-dried tomatoes are equally stunning if you're feeling like the dish needs brightness and a slight tang.
Pairing This Pasta Beyond the Plate
A crisp white wine like Pinot Grigio cuts right through the richness and makes your palate feel fresh between bites instead of coated in cream. But honestly, the best pairing I've found is a simple green salad with lemon vinaigrette served alongside—the acidic greens balance the heavy pasta in a way that feels both elegant and practical. A crusty bread is almost mandatory for soaking up the sauce left on your plate, something I learned from watching someone literally scrape their bowl clean and then grinning about it.
- Serve with a chilled glass of Pinot Grigio or another crisp white wine to brighten the richness.
- A simple lemon vinaigrette salad alongside makes the meal feel more complete and balanced.
- Don't forget crusty bread for mopping up the sauce because that's not being wasteful, that's being respectful to the dish you just made.
Save This pasta has become my answer to the question of how to make someone feel cared for without pretending to be a fancy cook. It's honest food that tastes better than its simple ingredient list suggests it should.
Recipe FAQ
- → What pasta works best for this dish?
Penne pasta is ideal for holding the creamy sauce, but rigatoni or fusilli can also be used for similar texture and flavor absorption.
- → Can I use pre-cooked chicken?
Yes, rotisserie or leftover cooked chicken works perfectly to save time while maintaining tenderness in the dish.
- → How can I adjust the sauce thickness?
Use reserved pasta water to thin the sauce gradually until you reach a smooth, creamy consistency without it becoming watery.
- → What herbs complement the cream sauce?
Italian herbs like basil, oregano, and thyme add aromatic depth and balance the richness of the cream and cheese.
- → Is there an option to lighten the dish?
Swapping heavy cream for half-and-half reduces fat content while preserving the creamy texture and flavor.