Creamy Chicken Pasta (Print Version)

Comforting pasta with shredded chicken, creamy sauce, garlic, and Parmesan cheese.

# What You'll Need:

→ Pasta

01 - 14 oz penne pasta

→ Chicken

02 - 2 cups cooked shredded chicken (about 12 oz; rotisserie or homemade)

→ Sauce

03 - 2 tbsp unsalted butter
04 - 1 tbsp 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 tsp dried Italian herbs (basil, oregano, thyme)
12 - Salt and black pepper, to taste

→ Garnish

13 - 2 tbsp fresh parsley, chopped
14 - Extra grated Parmesan cheese, for serving

# How-To Steps:

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, and set aside.
02 - Heat butter and olive oil in a large skillet over medium heat. Add the chopped onion and sauté 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 any browned bits from the pan bottom.
04 - Lower heat to low and stir in heavy cream. Add grated Parmesan and shredded mozzarella, stirring continuously until cheeses melt and the sauce is smooth.
05 - Incorporate dried Italian herbs, then season with salt and black pepper to taste.
06 - Add shredded chicken and cooked penne to the skillet. Toss gently to fully coat in the sauce. If the sauce is too thick, stir in reserved pasta water gradually until desired consistency is reached.
07 - Remove skillet from heat. Sprinkle chopped fresh parsley and additional grated Parmesan on top before serving immediately.

# Expert Tips:

01 -
  • It tastes like you spent an hour in the kitchen but really only takes about 40 minutes start to finish.
  • The sauce clings to every piece of penne so you get that creamy, cheesy bite every single time.
  • You can use store-bought rotisserie chicken and nobody will ever know you took the shortcut.
  • It reheats beautifully the next day, which is honestly when I think it tastes even better.
02 -
  • Don't let the cream boil once it's in the pan or it can curdle and get grainy instead of smooth.
  • Reserve that pasta water before draining because it's the easiest way to fix a sauce that's too thick without watering down the flavor.
  • Taste the sauce before you add the pasta because once everything is mixed together it's harder to adjust the seasoning.
03 -
  • Grate your own Parmesan instead of using the pre-grated stuff because it melts so much smoother and tastes infinitely better.
  • If the sauce looks too thin at first, don't panic because it will thicken as it sits and the cheese melts in.
  • Taste as you go and trust your instincts because every stove and every pan is a little different.
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