Pin It One Tuesday night, my friend Tini texted me a photo of her kitchen—pasta water still steaming, a skillet glossy with cream sauce, and this look of quiet accomplishment on her face. She'd made dinner for her family in under forty minutes, something she swore she could never do on a weeknight. That single bowl of pasta somehow became the thing she made when she needed to feel like she had it all together. Now whenever I cook it, I think of her finding peace in those familiar flavors.
I made this for my sister during a snowstorm, when we were both stuck at home and she was stressed about a presentation the next day. Halfway through the first bite, she just closed her eyes and smiled—not the polite kind, but the real kind where you forget what you were worried about. That's when I realized this dish isn't just dinner; it's a small act of care that actually lands.
Ingredients
- 400 g penne pasta: The shape catches sauce in every ridge and hollow, so you get cream and garlic with every bite—don't swap it for something smooth or you'll lose half the magic.
- 2 cups cooked shredded chicken: A rotisserie chicken from the grocery store works beautifully here and saves you thirty minutes of cooking; just pick the meat while it's still warm so it stays tender.
- 2 tbsp unsalted butter: Unsalted lets you control the salt level and tastes cleaner than salted butter against the cream.
- 1 tbsp olive oil: This keeps the butter from browning too fast while you're getting the aromatics going.
- 3 cloves garlic, minced: Garlic is the secret backbone here—mince it fine so it melts into the cream and doesn't sit in chunks.
- 1 small onion, finely chopped: The onion dissolves into sweetness as it cooks, adding depth you won't even notice is there until it's missing.
- 250 ml heavy cream: This is what makes the sauce silky instead of greasy; don't skip it or try to replace it with milk.
- 120 ml chicken broth: Broth keeps the sauce from being overwhelmingly rich and adds a subtle savory note that balances the cheese.
- 60 g grated Parmesan cheese: Freshly grated if you have time—pre-grated cheese has anti-caking agents that can make the sauce gritty.
- 60 g shredded mozzarella cheese: Mozzarella melts soft and creamy while Parmesan adds that sharpness; together they're better than either alone.
- ½ tsp dried Italian herbs: A measured pinch, not a heavy hand—too much and it tastes like you're making salad dressing.
- Salt and black pepper: Taste as you go; the Parmesan adds salt too, so be gentle.
- 2 tbsp fresh parsley: A bright green finish that cuts through the richness and makes the whole dish feel less heavy on your stomach.
Instructions
- Set the pasta in motion:
- Bring a large pot of generously salted water to a rolling boil, then add your penne. Cook according to package directions until it's just tender with a tiny bit of resistance when you bite it—that's al dente, and it matters because the pasta will soften slightly more in the sauce. Before you drain it, scoop out about half a cup of that starchy cooking water and set it aside; you'll use it to loosen the sauce if it gets too thick.
- Build the flavor base:
- In a large skillet over medium heat, melt butter with olive oil, then add your chopped onion. Let it soften for a few minutes—you're looking for it to turn translucent and smell sweet. Add your minced garlic and cook for just about a minute until it becomes fragrant and loses that raw bite.
- Deglaze and simmer:
- Pour in the chicken broth and let it bubble gently for a couple of minutes, using a wooden spoon to scrape up any brown bits stuck to the bottom of the pan. Those bits are pure flavor, so don't skip this step.
- Create the cream sauce:
- Lower the heat and slowly pour in the heavy cream, stirring gently to combine. The sauce will look thin at first, but that's fine—it's about to transform. Add your grated Parmesan and shredded mozzarella in handfuls, stirring constantly until the cheeses melt and the sauce becomes smooth and silky. This should take about two to three minutes.
- Season and finish:
- Sprinkle in the Italian herbs, then taste it. Add salt and pepper gradually—remember the cheese already brings salt with it. You want the sauce to taste rich and herby without being overwhelming.
- Bring it all together:
- Add your shredded chicken and the drained penne to the skillet, then toss everything gently until every piece of pasta is coated in that creamy sauce. If the sauce looks thicker than you'd like, splash in a bit of that reserved pasta water—add it a little at a time and taste as you go, because it's easier to thin than to thicken.
- Plate and serve:
- Remove from heat, scatter fresh chopped parsley over the top, and finish with a generous sprinkle of extra Parmesan. Serve immediately while everything is still hot and the cheese is melting on top.
Pin It There's a moment in this recipe—right when you toss the hot penne into the cream sauce and everything comes together—where you realize you've made something that tastes like it came from a real restaurant kitchen. It's that moment when your confidence in the kitchen quietly grows a little bit taller.
Why This Dish Works for Weeknight Dinners
The beauty of this pasta is that it doesn't pretend to be fussy or require special skills. It's built on techniques you probably already know—melting butter, cooking onions, stirring cheese into cream—but arranged in a way that feels generous and complete. You can have dinner on the table in forty minutes, which means you can actually relax for five minutes before eating instead of racing against hunger.
How to Customize Without Losing Yourself
Once you've made this pasta a couple of times and it feels comfortable in your hands, you can start playing with it. A pinch of red pepper flakes added when you cook the garlic brings a subtle heat that makes people pause mid-bite and ask what that is. Sun-dried tomatoes, added at the end, bring an unexpected sweetness and depth. Spinach wilts right into the sauce and somehow makes the whole dish feel a little less indulgent while tasting even better. The foundation is strong enough to carry small changes without falling apart.
- Red pepper flakes go in with the garlic so their heat has time to mellow into the sauce.
- Fresh spinach, arugula, or torn basil can be stirred in just before serving without cooking them down.
- Sun-dried tomatoes, if using oil-packed ones, add them right with the pasta so they warm through.
The Pasta Water Secret
That water you reserved—the one that's been sitting next to your stove looking like nothing special—is actually liquid gold for pasta dishes. It's full of starch, which means it emulsifies with the cream and creates a sauce that clings to every strand instead of sliding off. Professional cooks use it constantly because it's the difference between a dish that tastes professionally made and one that tastes like you're still learning. Don't waste it, and don't be afraid to use it generously.
Pin It This is the kind of recipe that becomes a regular visitor to your table, not because it's complicated or requires special ingredients, but because it feels like being taken care of. Make it tonight and you'll understand why.
Recipe FAQs
- → What type of pasta works best?
Penne pasta is ideal here for holding the creamy sauce, but rigatoni or fusilli can also be great alternatives.
- → Can I use rotisserie chicken?
Yes, cooked shredded rotisserie chicken works perfectly and saves time in preparation.
- → How to prevent sauce from being too thick?
Add reserved pasta water a little at a time to loosen the sauce until desired creamy consistency is reached.
- → What herbs are used in the sauce?
A blend of dried Italian herbs such as basil, oregano, and thyme adds depth to the sauce.
- → Any tips for extra flavor?
Add a pinch of red pepper flakes with the garlic for a subtle spicy kick, or incorporate spinach or sun-dried tomatoes.
- → Can I lighten the dish?
Swapping heavy cream for half-and-half reduces richness while keeping the creamy texture enjoyable.