Pin It I threw this together on a rainy Tuesday when the fridge looked bare but I had leftover rotisserie chicken and a box of penne. The kitchen smelled like butter and garlic within minutes, and my sister called it better than anything we'd ordered out that month. Sometimes the best recipes aren't planned, they just happen when you're hungry and resourceful. This one stuck around because it tastes like comfort without any fuss. Now it's my go-to whenever I need something warm and satisfying fast.
The first time I made this for friends, I panicked halfway through because the sauce looked thin. I almost added flour, but instead I just let the cheeses melt slowly and everything pulled together like magic. My friend Tini tasted it and declared it needed her name on it. We laughed, but the name stuck, and now every time I make it I think of that night and her dramatic thumbs up from across the table.
Ingredients
- Penne pasta: The ridges grab onto the sauce perfectly, and it cooks consistently every time without turning mushy if you stick to al dente.
- Cooked shredded chicken: Rotisserie chicken from the store saves so much time, and the seasoning it already has adds extra depth you don't have to think about.
- Unsalted butter and olive oil: This combination keeps the base rich but prevents burning when you sauté the aromatics over medium heat.
- Garlic and onion: Minced garlic releases its fragrance fast, and finely chopped onion melts into the sauce, adding sweetness without chunks.
- Heavy cream: It creates that silky texture that coats the pasta, and it won't curdle if you keep the heat low once it's added.
- Chicken broth: A little broth thins the sauce just enough and brings a savory backbone that balances the richness of the cream.
- Parmesan and mozzarella: Parmesan adds sharpness and mozzarella gives that stretchy, melty quality that makes every bite feel indulgent.
- Dried Italian herbs: A simple blend of basil, oregano, and thyme ties everything together without needing a spice rack raid.
- Salt and black pepper: Season as you go, tasting the sauce before adding the pasta so you don't end up over-salting at the end.
- Fresh parsley: A handful chopped at the last second brightens the whole dish and makes it look like you tried harder than you did.
Instructions
- Boil the pasta:
- Bring a large pot of salted water to a rolling boil, add the penne, and cook until it still has a slight bite in the center. Drain it but keep half a cup of that starchy pasta water, it's your secret weapon for adjusting the sauce later.
- Sauté the aromatics:
- Heat butter and olive oil in a large skillet over medium heat until the butter melts and starts to smell nutty. Toss in the chopped onion and let it soften for a couple of minutes, then add the garlic and stir until your kitchen smells amazing, about a minute.
- Build the sauce base:
- Pour in the chicken broth and let it simmer for two minutes, scraping up any tasty bits stuck to the pan. Lower the heat and stir in the heavy cream, then add both cheeses and stir gently until they melt into a smooth, glossy sauce.
- Season and combine:
- Sprinkle in the Italian herbs, salt, and pepper, then add the shredded chicken and cooked penne. Toss everything together until the pasta is fully coated, and if it looks too thick, splash in some reserved pasta water and stir until it's just right.
- Finish and serve:
- Pull the skillet off the heat, scatter fresh parsley and extra Parmesan on top, and serve it straight from the pan while it's still steaming. The cheese will keep melting into every forkful, and that's exactly what you want.
Pin It One evening my nephew refused to eat anything green, but he devoured this pasta and didn't even notice the parsley on top. My sister and I exchanged a look across the table, and I knew this recipe had just earned a permanent spot in the dinner rotation. It's funny how food can win over the pickiest critics without you even trying.
Make It Your Own
If you want a little heat, toss in a pinch of red pepper flakes when you add the garlic and watch how it wakes up the whole dish. I've also stirred in a handful of fresh spinach right before serving, and it wilts into the sauce without changing the texture. Sun-dried tomatoes are another favorite, they add a sweet-tart punch that plays beautifully with the cream and cheese.
Storing and Reheating
Leftovers keep in an airtight container in the fridge for up to three days, and they actually taste better the next day once the flavors have had time to marry. When you reheat it, add a splash of milk or broth to bring back that creamy consistency, and warm it gently on the stovetop instead of the microwave if you can. I've never had luck freezing this one, the sauce tends to separate and turn grainy when it thaws.
Pairing and Serving Ideas
This pasta feels fancy enough for a casual dinner party but easy enough for a weeknight when you're too tired to think. A crisp green salad with a lemon vinaigrette cuts through the richness perfectly, and a glass of chilled Pinot Grigio or Sauvignon Blanc makes it feel like a real occasion. I've also served it with garlic bread on the side, and no one complained about the carb-on-carb situation.
- If you're feeding a crowd, double the recipe and use your biggest skillet or a wide pot.
- For a lighter version, swap the heavy cream for half-and-half, just keep the heat low so it doesn't split.
- Garnish with a little lemon zest if you want a bright, unexpected twist that keeps people guessing.
Pin It This dish has gotten me through busy weeks, surprise guests, and nights when I just wanted something that felt like a hug in a bowl. I hope it does the same for you.
Recipe Q&A
- → What type of pasta works best in this dish?
Penne is ideal due to its ridged shape, which holds the creamy sauce well, but rigatoni or fusilli can be good alternatives.
- → Can I use leftover chicken for this meal?
Yes, cooked shredded chicken, including rotisserie, works perfectly to save time and add tender protein.
- → How can I adjust the sauce thickness?
Add reserved pasta water gradually to loosen the sauce or cook longer to thicken if needed.
- → What herbs complement the creamy sauce here?
A blend of dried basil, oregano, and thyme adds classic Italian flavor that pairs beautifully with the creamy cheese sauce.
- → Is it possible to lighten the sauce?
Using half-and-half instead of heavy cream reduces richness while maintaining creaminess.
- → How should I garnish the finished dish?
Sprinkle with freshly chopped parsley and an extra grating of Parmesan cheese to brighten and enhance flavor.