Creamy Chicken Penne Pasta (Print View)

Tender shredded chicken and penne in a silky cream sauce flavored with garlic and Parmesan cheese.

# Components:

→ Pasta

01 - 14 ounces penne pasta

→ Chicken

02 - 2 cups cooked shredded chicken (approximately 12 ounces; 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, to taste
13 - Black pepper, to taste

→ Garnish

14 - 2 tablespoons fresh parsley, chopped
15 - Extra grated Parmesan cheese, for serving

# Method:

01 - Bring a large pot of salted water to a boil. Add penne and cook until al dente following package directions. Drain, reserving ½ cup of the pasta cooking water, then set pasta aside.
02 - Heat butter and olive oil in a large skillet over medium heat. Add onion and cook 2 to 3 minutes until softened. Stir in garlic and cook until fragrant, about 1 minute.
03 - Pour in chicken broth and simmer for 2 minutes, scraping up any browned bits from the pan bottom.
04 - Reduce heat to low and stir in heavy cream. Add Parmesan and mozzarella cheese, stirring until melted and the sauce is smooth.
05 - Add dried Italian herbs, salt, and black pepper to taste, stirring to combine.
06 - Add shredded chicken and cooked penne to the skillet. Toss gently to coat in the sauce, adding reserved pasta water gradually if the sauce needs thinning.
07 - Remove from heat. Sprinkle chopped parsley and additional grated Parmesan on top. Serve immediately.

# Expert Advice:

01 -
  • It comes together faster than you'd think, turning weeknight dinners into something restaurant-quality without the stress.
  • The combination of two cheeses creates a sauce so smooth and forgiving that even if you're not a confident cook, you'll feel like one.
  • It's the kind of comfort food that works equally well for a family night or when you're cooking for people you want to impress.
02 -
  • Don't skip reserving pasta water—it's the difference between a sauce that clings perfectly and one that's either goopy or dry.
  • Keep the heat low when adding cream; high heat can cause it to separate and look broken, even though it's usually salvageable by whisking in a touch more broth.
03 -
  • If you use fresh herbs instead of dried Italian herbs, add them right at the end or they'll lose their brightness in the heat.
  • Cold cream straight from the refrigerator will stop the cooking when you add it, which is actually perfect—it gives you a moment of control that keeps the sauce smooth rather than scrambled.
Return