Tinis Creamy Chicken Pasta (Printable Version)

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

# What You'll Need:

→ Pasta

01 - 14 oz penne pasta

→ Chicken

02 - 2 cups cooked shredded chicken (approximately 12 oz, 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, for serving

# Directions:

01 - Bring a large pot of salted water to a boil. Add penne and cook until al dente according to package instructions. Drain and set aside, reserving ½ cup pasta cooking water.
02 - In a large skillet, heat butter and olive oil over medium heat. Add chopped onion and sauté 2–3 minutes until softened. Add minced garlic and cook 1 minute until fragrant.
03 - Pour in chicken broth and simmer for 2 minutes, scraping any browned bits from the skillet.
04 - Reduce heat to low and stir in heavy cream. Add Parmesan and mozzarella cheeses, stirring until melted and sauce is smooth.
05 - Incorporate dried Italian herbs, salt, and black pepper to taste.
06 - Add shredded chicken and cooked penne to the skillet. Toss gently to coat evenly with sauce. Adjust consistency by adding reserved pasta water if needed.
07 - Remove from heat. Sprinkle fresh chopped parsley and extra grated Parmesan over the top. Serve immediately.

# Expert Tips:

01 -
  • It comes together faster than takeout but tastes like you've been simmering it for hours.
  • The cream sauce clings to every piece of penne in the most satisfying way, and somehow it's never heavy or one-note.
  • You can use a rotisserie chicken from the market and still feel like you made something genuinely homemade.
02 -
  • Never let the cream come to a rolling boil once it's in the pan—it can separate or break, turning the sauce grainy instead of silky; keep it at a gentle simmer.
  • If you add the pasta water to adjust the sauce, do it slowly and taste between additions, because that starchy water is potent and can change the flavor quickly.
  • The sauce will thicken a bit as it cools, so it's better to serve it slightly looser than you think is perfect.
03 -
  • If you make your own chicken instead of buying rotisserie, poach it gently in broth so it stays moist and tender; shredding it while still warm gives you fluffier pieces.
  • Warming your serving bowls under hot water before plating keeps the food hot longer and makes the whole experience feel more intentional.
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