Save to Pinterest I made this on a Tuesday night when I had leftover rotisserie chicken sitting in the fridge and zero energy for anything complicated. The cream sauce came together so fast I almost didn't trust it, but that first bite—garlicky, cheesy, just rich enough—made me put my phone down and actually pay attention to dinner. It's become my go-to when I want something that feels indulgent without the fuss. My neighbor Tina gave me the idea after she brought over a similar dish during a rough week, and I've been tweaking it ever since. Now it's hard to imagine a cozy night without it.
The first time I made this for my sister, she was going through a breakup and needed comfort food that didn't require her to do anything. I showed up with a warm pan of this pasta, a bottle of wine, and we sat on her couch in our pajamas talking and eating straight from the skillet. She texted me two days later asking for the recipe, which I took as a very good sign. It's the kind of dish that doesn't ask much of you but gives back in a big way.
Ingredients
- Penne pasta: The ridges grab onto the sauce like they were designed for this exact recipe, and they hold up well if you need to reheat leftovers.
- Cooked shredded chicken: Rotisserie chicken is my secret weapon here because it's already seasoned and juicy, but leftover grilled or poached chicken works just as well.
- Unsalted butter and olive oil: Using both gives you a richer flavor base without the sauce feeling too heavy or greasy.
- Garlic and onion: These two are the backbone of the sauce, so don't rush them or they'll turn bitter instead of sweet and fragrant.
- Heavy cream: This is what makes the sauce silky and luxurious, though you can swap in half-and-half if you want something a little lighter.
- Chicken broth: It loosens the sauce just enough and adds a savory depth that balances out all the richness.
- Parmesan and mozzarella: Parmesan brings the sharpness and mozzarella makes everything stretchy and melty, which is exactly what you want.
- Dried Italian herbs: A little basil, oregano, and thyme go a long way in making this taste like you simmered it for hours.
- Fresh parsley: It brightens up the whole dish and makes it look like you actually tried, even if you didn't.
Instructions
- Boil the pasta:
- Get your water really salty, like the ocean, and cook the penne just until it has a little bite left. Don't forget to save some pasta water before you drain it because that starchy liquid is magic for adjusting the sauce later.
- Sauté the aromatics:
- Melt the butter with the olive oil in a big skillet and add the onion first so it gets soft and sweet. When the garlic goes in, give it only about a minute because burnt garlic will ruin everything.
- Build the sauce base:
- Pour in the chicken broth and let it bubble for a couple of minutes while you scrape up any tasty bits stuck to the pan. This is where the flavor really starts to happen.
- Add the cream and cheese:
- Turn the heat down low and stir in the cream, then add both cheeses a handful at a time. Keep stirring until it's smooth and glossy, and resist the urge to crank up the heat or it might break.
- Season and combine:
- Sprinkle in the Italian herbs, salt, and pepper, then toss in the chicken and cooked penne. If the sauce feels too thick, add a splash of that reserved pasta water and watch it loosen up perfectly.
- Finish and serve:
- Take it off the heat, scatter parsley and extra Parmesan on top, and serve it while it's still steaming. This is one of those dishes that's best eaten right away with good company and maybe a glass of wine.
Save to Pinterest There's something about the smell of garlic and cream that makes my kitchen feel like home. I've made this pasta on nights when I needed to unwind, when friends dropped by unexpectedly, and when I just wanted something that felt like a hug in a bowl. It's not fancy and it doesn't pretend to be, but it's honest and comforting in the way good food should be. I think that's why it keeps showing up on my table week after week.
Variations You Might Love
I've stirred in handfuls of fresh spinach right at the end and watched it wilt into the sauce, adding color and a little earthiness. Sun-dried tomatoes are another favorite because they bring a sweet-tart punch that cuts through all that cream. If you like a little heat, a pinch of red pepper flakes with the garlic will give you just enough kick without overwhelming the dish. Sometimes I'll swap the mozzarella for Gruyère if I'm feeling fancy, and it makes the whole thing taste a little more grown-up.
Storage and Reheating
Leftovers keep in the fridge for up to three days in an airtight container, and honestly they might be even better the next day once the flavors have had time to marry. When you reheat it, do it gently on the stove with a splash of milk or broth to bring the sauce back to life. The microwave works in a pinch, but the stovetop gives you that creamy texture again without drying anything out. I don't recommend freezing this one because cream sauces can get a little weird when thawed, but it's so easy to make that I'd rather just whip up a fresh batch.
Pairing and Serving Ideas
This pasta is rich enough to stand on its own, but I usually serve it with a simple green salad dressed in lemon and olive oil to cut through the creaminess. Garlic bread is always a hit if you're feeding a crowd, and a crisp white wine like Pinot Grigio or Sauvignon Blanc makes it feel a little more special. If you want to make it a full meal, roasted vegetables like zucchini or asparagus on the side add some color and balance.
- A light arugula salad with shaved Parmesan and a squeeze of lemon is the perfect contrast.
- Serve it with crusty bread to soak up every last bit of that creamy sauce.
- Pour a chilled white wine and turn an ordinary Tuesday into something worth savoring.
Save to Pinterest This recipe has gotten me through busy weeks, last-minute dinner guests, and nights when I just needed something familiar and warm. I hope it does the same for you.
Recipe FAQs
- → What type of pasta works best?
Penne pasta is ideal here, as its tubular shape holds the creamy sauce well, but rigatoni or fusilli can also be great alternatives.
- → Can I use leftover chicken?
Yes, cooked shredded chicken such as rotisserie or homemade works perfectly, adding flavor and saving time.
- → How do I prevent the sauce from being too thick?
Reserve some pasta water when draining and add a splash to loosen the sauce to your preferred consistency.
- → What herbs enhance this dish?
Dried Italian herbs like basil, oregano, and thyme infuse a classic Mediterranean aroma and complement the creamy sauce.
- → Can the cream be substituted?
For a lighter option, half-and-half can replace heavy cream, providing a creamy texture without as much richness.
- → How is garlic incorporated for best flavor?
Sauté minced garlic briefly with onions until fragrant to develop a mellow, aromatic base for the sauce.