Save I was stirring a pot of plain pasta one rainy Tuesday when I realized I had leftover rotisserie chicken sitting in the fridge and a carton of cream about to expire. Instead of letting them go to waste, I melted some butter, tossed in garlic, and let instinct take over. What came out of that skillet was so creamy and comforting that my kids scraped their plates clean without a single complaint. That night, Tinis Creamy Chicken Pasta was born, and its been our go-to ever since.
I remember making this for my best friend after she had a long week at work. She walked into my kitchen, caught the smell of garlic and cream mingling in the air, and her whole face softened. We sat at the table with bowls piled high, twirling penne and talking until the wine bottle was empty. She still texts me for the recipe every few months, and I always smile knowing its become her comfort food too.
Ingredients
- Penne pasta: The ridges catch the creamy sauce beautifully, and it holds up well without getting mushy if you cook it just to al dente.
- Cooked shredded chicken: Rotisserie chicken is my secret shortcut here it saves time and adds a hint of seasoning that deepens the flavor.
- Unsalted butter and olive oil: This duo creates a rich base that prevents the garlic from burning while adding a silky mouthfeel to the sauce.
- Garlic and onion: Freshly minced garlic is non-negotiable it blooms in the butter and fills your kitchen with the kind of aroma that makes everyone wander in asking whats for dinner.
- Heavy cream: This is what makes the sauce luxurious and cling to every piece of pasta, though you can use half-and-half if you want something a bit lighter.
- Chicken broth: It loosens the sauce and adds a savory backbone that balances the richness of the cream.
- Parmesan and mozzarella: Parmesan brings sharp, nutty depth, while mozzarella melts into creamy strands that make every bite stretchy and satisfying.
- Dried Italian herbs: A simple blend of basil, oregano, and thyme ties everything together without overpowering the dish.
- Fresh parsley: A handful of chopped parsley at the end brightens the whole plate and makes it look like it came from a restaurant.
Instructions
- Boil the penne:
- Bring a large pot of salted water to a rolling boil, add the penne, and cook until al dente, tasting a piece to make sure it still has a little bite. Drain it in a colander, but save half a cup of that starchy pasta water it will be your best friend if the sauce needs thinning later.
- Sauté the aromatics:
- Heat the butter and olive oil in a large skillet over medium heat until the butter foams, then add the chopped onion and let it soften for a few minutes until translucent. Toss in the minced garlic and stir constantly for about a minute, just until it smells incredible but before it turns brown.
- Build the sauce base:
- Pour in the chicken broth and let it simmer gently for a couple of minutes, using a wooden spoon to scrape up any golden bits stuck to the pan. Lower the heat and stir in the heavy cream, watching as it turns into a pale, silky pool.
- Melt in the cheese:
- Add the Parmesan and mozzarella, stirring slowly until both cheeses disappear into the cream and the sauce becomes smooth and glossy. Season with Italian herbs, salt, and pepper, tasting as you go to get it just right.
- Combine and toss:
- Add the shredded chicken and drained penne to the skillet, tossing everything together until each piece of pasta is coated in that creamy, cheesy sauce. If it looks too thick, splash in a little of that reserved pasta water and stir until it reaches the consistency you love.
- Finish and serve:
- Take the skillet off the heat, sprinkle with fresh parsley and extra Parmesan, and serve it hot in wide bowls. This is the kind of dish that tastes best when eaten right away, with a fork in one hand and good company across the table.
Save One evening, my youngest asked if we could have this for her birthday dinner instead of going out. I was surprised at first, but then I realized that this simple skillet of creamy pasta had become more than just a meal for us. It was the dish we made when someone needed cheering up, when the weather turned cold, or when we just wanted to sit together and feel at home.
Making It Your Own
Ive played around with this recipe more times than I can count, and it never disappoints. Sometimes I toss in a handful of baby spinach right before serving, letting it wilt into the sauce for a pop of color and a little extra nutrition. Other times, Ill throw in a few chopped sun-dried tomatoes for a tangy sweetness that cuts through the richness. If youre feeling bold, a pinch of red pepper flakes with the garlic adds a gentle warmth that makes the whole dish feel a little more exciting.
Pairing and Serving Suggestions
This pasta is rich enough to stand on its own, but I love serving it with a simple side salad dressed in lemon vinaigrette to balance the creaminess. A crusty baguette for soaking up every last bit of sauce is always a good idea, and if youre pouring wine, a chilled Pinot Grigio or Sauvignon Blanc cuts through the richness beautifully. Ive also served this at casual dinner parties, and it always gets compliments because it looks elegant but requires almost no effort.
Storage and Reheating Tips
Leftovers keep well in an airtight container in the fridge for up to three days, though the sauce may thicken as it cools. When you reheat it, add a splash of milk or chicken broth and warm it gently on the stovetop over low heat, stirring often to bring back that creamy texture. Ive even reheated single portions in the microwave with a damp paper towel over the bowl to keep the pasta from drying out, and it still tastes comforting and delicious.
- Let the pasta cool completely before storing to prevent condensation from making it soggy.
- If freezing, leave out the pasta and freeze only the sauce and chicken, then toss with freshly cooked penne when youre ready to eat.
- Reheat on the stovetop instead of the microwave whenever possible for the best texture and flavor.
Save This recipe has a way of turning ordinary weeknights into something special, and I hope it brings as much warmth to your table as it has to mine. Grab a fork, twirl up a bite, and let yourself sink into the kind of comfort only a bowl of creamy pasta can give.
Recipe FAQ
- → What type of chicken works best?
Cooked shredded chicken, such as rotisserie or homemade, is ideal for this dish to ensure tenderness and quick preparation.
- → Can I use different pasta shapes?
Penne is recommended for its ability to hold the creamy sauce well, but similar shapes like rigatoni or fusilli also work nicely.
- → How can I adjust the sauce thickness?
Reserve some pasta water before draining and add it gradually to the sauce to reach the desired consistency without thinning the flavor.
- → Are there any suggested variations?
Adding spinach, sun-dried tomatoes, or a pinch of red pepper flakes can introduce new flavors and textures to the dish.
- → What herbs complement the flavors best?
Italian herbs like basil, oregano, and thyme enhance the savory cream sauce while balancing the richness of the cheeses.