Save There's something about the smell of garlic hitting hot butter that makes you stop whatever you're doing and just breathe it in. That's the moment this pasta started for me—not in some fancy kitchen, but on a Tuesday night when I wanted something warm without the fuss. The beauty of this creamy chicken pasta is that it asks so little of you while delivering exactly what your body's been craving all day.
I made this for my roommate once when they came home looking completely defeated by their day, and watching them twirl that first forkful changed something in the kitchen between us. That's when I realized this wasn't just dinner—it was the edible version of a conversation that says I see you, you deserve this. The Parmesan caught the light as it melted, and for a few minutes, the apartment felt less like a place we shared and more like a home.
Ingredients
- Penne pasta (400 g): The tube shape cradles the sauce beautifully, so every bite has that creamy coating—don't swap this for a long pasta unless you're okay with sauce sliding off.
- Cooked shredded chicken (2 cups): Rotisserie chicken from the store is a gift to busy people; if you're cooking it yourself, a quick poach keeps it tender and ready.
- Butter and olive oil: Together they create a base that won't break, and the flavor is richer than using one alone.
- Garlic (3 cloves, minced) and onion (1 small, finely chopped): These are your flavor foundation—don't skip the mincing step, as it helps them disappear into the sauce instead of announcing themselves.
- Heavy cream (250 ml) and chicken broth (120 ml): The cream makes it feel luxurious while the broth keeps it from becoming too heavy and rich.
- Parmesan and mozzarella cheese: Parmesan brings that salty, umami punch while mozzarella stretches and softens, creating a sauce that clings and comforts.
- Dried Italian herbs (½ tsp): A small amount prevents the sauce from tasting like you dumped an entire spice cabinet into it.
- Fresh parsley and extra Parmesan for garnish: These aren't just decoration—they remind you this came from a real kitchen and real hands.
Instructions
- Get the pasta ready:
- Boil salted water like you're making the ocean taste good, then add your penne and cook until it's just barely tender—al dente means it still has a whisper of resistance when you bite it. Save that pasta water before you drain; it's liquid gold for adjusting your sauce later.
- Build the flavor base:
- Melt butter and oil together in your skillet over medium heat, then add your chopped onion and let it soften until it's almost translucent. This takes patience, but your future sauce will thank you for it.
- Wake up the garlic:
- Once the onion is ready, add your minced garlic and let it cook just until you can smell it—about a minute—then immediately add your chicken broth to keep it from burning.
- Create the silky sauce:
- Simmer the broth for a couple of minutes, scraping the bottom of the pan to catch any caramelized bits. Lower the heat and pour in the cream slowly, stirring constantly, so it integrates smoothly instead of curdling.
- Melt in the cheese:
- Add your grated Parmesan and shredded mozzarella, stirring gently until they disappear into the sauce and it becomes glossy and smooth. This is where the magic happens.
- Season with intention:
- Sprinkle in the dried Italian herbs, salt, and pepper—taste as you go, because seasoning isn't about following rules, it's about reaching the flavor you want.
- Bring it together:
- Add the shredded chicken and cooked pasta to your sauce and toss everything until every strand is coated. If it feels too thick, splash in some of that reserved pasta water until the sauce flows like it should.
- Finish and serve:
- Take it off the heat, scatter your fresh parsley and an extra handful of Parmesan on top, and get it to the table while the steam is still rising and the flavors are singing.
Save What stays with me most isn't the perfection of any single bowl—it's the sound of a wooden spoon scraping the bottom of the skillet and the quiet satisfaction of knowing you made something that matters. In a world where cooking can feel overwhelming, this dish says you can do this, and the people eating it will feel taken care of.
When Creaminess Becomes Comfort
The magic of cream sauces isn't really about the cream—it's about how fat carries flavor and makes everything feel rounded and complete. I learned this by accident when I once tried cutting corners with milk, thinking it would be fine, and watching the sauce split apart like it was angry with me. Now I understand that cream's richness isn't indulgence; it's chemistry. The fat molecules suspend and smooth out everything around them, which is why this sauce feels so different from a thin tomato-based alternative. There's something almost meditative about watching the cheese melt and the sauce transform from separate ingredients into something whole.
The Chicken Question
Whether you roast your own chicken or grab a rotisserie one from the store, shredding it by hand gives you control and a moment to actually feel what you're cooking with. I've found that meat shredded finely melts into the sauce better than chunky pieces, and the smaller strands distribute flavor more evenly across each bite. The beauty of using chicken in a creamy pasta is that it absorbs the sauce around it, becoming almost part of the whole rather than feeling like a protein you added on top.
Playing with Variations
The bones of this recipe are strong enough to handle changes without losing its identity. I've stirred in handfuls of wilted spinach in winter, scattered sun-dried tomatoes when I wanted something brighter, and once added a pinch of red pepper flakes because the day felt spicy. You can even swap the mozzarella for fresh ricotta if you want the sauce to taste more rustic and less refined. The point isn't to follow one path perfectly—it's to understand the dish well enough that you can make it yours.
- Add a pinch of red pepper flakes with the garlic if you want heat whispering underneath the creaminess.
- If you prefer something lighter, use half-and-half instead of heavy cream and you'll still have that silky feel.
- Fresh spinach, sun-dried tomatoes, or even roasted mushrooms can slide into this sauce without changing its essential character.
Save This is the kind of dish that reminds you why you cook in the first place. It asks for your attention but not your stress, and it delivers something that tastes like care.
Recipe FAQs
- → What type of pasta works best for this dish?
Penne is ideal as it holds the creamy sauce well, but fusilli or rigatoni also work perfectly.
- → Can I use leftover chicken for this meal?
Yes, cooked shredded chicken, like rotisserie or homemade leftovers, adds convenience and great flavor.
- → How can I achieve a silky sauce texture?
Slowly melting cheeses in heated heavy cream and stirring continually helps create a smooth, velvety sauce.
- → Are there any good ingredient substitutions?
Half-and-half can replace heavy cream for a lighter texture, and adding spinach or sun-dried tomatoes offers tasty variations.
- → What garnishes complement this dish?
Fresh parsley and extra grated Parmesan add brightness and a touch of savory depth when sprinkled on top.
- → Can this dish be paired with a specific type of wine?
A crisp white wine such as Pinot Grigio balances the richness and enhances the overall dining experience.