Tinis Creamy Chicken Pasta (Print View)

Tender chicken and penne in a smooth garlic cream sauce with Parmesan and Italian herbs.

# Components:

→ Pasta

01 - 14 ounces penne pasta

→ Chicken

02 - 2 cups cooked shredded chicken (approximately 12 ounces, rotisserie or homemade)

→ 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, for serving

# Directions:

01 - Bring a large pot of salted water to a boil. Add penne and cook until al dente according to package directions. Drain, reserving ½ cup of pasta water, then set aside.
02 - Heat butter and olive oil in a large skillet over medium heat. Sauté chopped onion for 2 to 3 minutes until softened. Add minced garlic and cook until fragrant, about 1 minute.
03 - Pour in chicken broth and simmer for 2 minutes, scraping up any browned bits from the skillet surface.
04 - Reduce heat to low and stir in heavy cream. Incorporate Parmesan and mozzarella cheeses, stirring until melted and the sauce is smooth.
05 - Add dried Italian herbs, salt, and black pepper; stir to combine evenly.
06 - Add shredded chicken and cooked penne to the skillet. Toss thoroughly to coat in sauce. Adjust consistency with reserved pasta water if needed.
07 - Remove from heat and sprinkle with chopped parsley and additional Parmesan cheese. Serve immediately.

# Expert Advice:

01 -
  • The whole dish comes together in under 45 minutes, and most of that is just waiting for pasta water to boil.
  • You get that restaurant-quality creamy sauce without any cream reduction technique or complicated steps.
  • It's adaptable enough to feed four hungry people or become tomorrow's lunch for one very happy person.
02 -
  • Never let heavy cream boil or it can separate and turn grainy—keep that heat low and stir constantly once the cream goes in.
  • The pasta water you reserved is your secret weapon for fixing a sauce that's too thick; add it slowly because you can always add more but you can't take it back.
03 -
  • Use a rotisserie chicken from the grocery store and shred it yourself; it saves time and the quality is always consistent, eliminating one variable from the equation.
  • Heat your serving bowls under hot water for a minute before plating—it keeps the pasta warmer longer and makes the whole experience feel intentional rather than rushed.
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