Tinis Creamy Chicken Pasta (Printer-friendly)

Comforting penne with shredded chicken in a silky cream and Parmesan sauce.

# What You 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 cheese, for serving

# 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 pasta aside.
02 - Heat butter and olive oil in a large skillet over medium heat. Sauté onion for 2 to 3 minutes until softened, then add garlic and cook for another minute until fragrant.
03 - Pour in chicken broth, allowing it to simmer for 2 minutes while scraping any browned bits from the skillet.
04 - Lower heat to low and stir in heavy cream. Add Parmesan and mozzarella cheeses, stirring until melted 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 into the skillet. Toss thoroughly to coat with the sauce. If sauce is overly thick, gently stir in reserved pasta water to reach desired consistency.
07 - Remove from heat, sprinkle with chopped parsley and extra Parmesan cheese. Serve immediately.

# Top Tips:

01 -
  • It comes together in under an hour using ingredients you probably already have on hand.
  • The creamy sauce clings to every piece of pasta without feeling heavy or overthinking the technique.
  • Leftovers reheat beautifully, which means less stress and more lunches worth looking forward to.
02 -
  • Keep the heat low once you add the cream or it can break and turn grainy instead of silky.
  • Don't skip reserving pasta water, it's the easiest way to loosen the sauce without watering down the flavor.
  • Taste the sauce before you add the pasta so you can adjust salt and pepper while it's still easy to fix.
03 -
  • Grate your own Parmesan instead of using the pre-grated stuff, it melts smoother and tastes sharper.
  • Let the pasta finish cooking in the sauce for a minute if you have time, it absorbs the flavors and makes every bite more cohesive.
  • If the sauce thickens too much while it sits, a quick stir over low heat with a splash of broth brings it right back to life.
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