Tinis Creamy Chicken Pasta (Printable)

Tender chicken and penne combined in a rich, creamy sauce with garlic and Parmesan hints.

# What You'll Need:

→ Pasta

01 - 14 oz penne pasta

→ Chicken

02 - 2 cups cooked shredded chicken (about 12 oz, store-bought rotisserie or homemade)

→ Sauce

03 - 2 tbsp unsalted butter
04 - 1 tbsp 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 tsp dried Italian herbs (basil, oregano, thyme)
12 - Salt and black pepper, to taste

→ Garnish

13 - 2 tbsp fresh parsley, chopped
14 - Extra grated Parmesan, to serve

# How To Make It:

01 - Bring a large pot of salted water to a boil. Add penne and cook until al dente according to package instructions. Drain, reserving ½ cup pasta water, then set pasta aside.
02 - In a large skillet, heat butter and olive oil over medium heat. Add onion and sauté for 2 to 3 minutes until softened. Add garlic and cook until fragrant, about 1 minute.
03 - Pour in chicken broth and simmer for 2 minutes, scraping any browned bits from the pan.
04 - Reduce heat to low and stir in heavy cream. Add Parmesan and mozzarella cheeses, stirring until melted and 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 evenly with the sauce. Adjust consistency with reserved pasta water if needed.
07 - Remove from heat, garnish with chopped parsley and extra grated Parmesan. Serve immediately.

# Expert Tips:

01 -
  • It comes together in under 40 minutes, so you can have a soul-warming dinner on the table even on your busiest nights.
  • The sauce is velvety and rich without being fussy, using ingredients you probably already have in your pantry.
  • Its endlessly adaptable you can toss in spinach, sun-dried tomatoes, or even a pinch of chili flakes to make it your own.
02 -
  • Dont skip reserving that pasta water its loaded with starch that helps the sauce cling to the penne instead of pooling at the bottom of the bowl.
  • Keep the heat low when you add the cream, because high heat can cause it to break and turn grainy instead of staying smooth and luscious.
  • Taste the sauce before you add the chicken and pasta, because once everything is mixed in, its harder to adjust the seasoning without over-salting.
03 -
  • Use freshly grated Parmesan instead of the pre-shredded kind it melts smoother and tastes infinitely better without any added anti-caking agents.
  • If your sauce breaks or looks greasy, whisk in a tablespoon of pasta water off the heat and it will come back together like magic.
  • Undercook your pasta by one minute if you plan to toss it in the skillet, because it will continue cooking in the hot sauce and absorb even more flavor.
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