Tinis Creamy Chicken Pasta

The first time I made creamy chicken pasta, I wasn't actually planning to—I had leftover rotisserie chicken sitting in my fridge and suddenly realized it was perfect for something warm and comforting on a Tuesday night. I found myself stirring butter and garlic in a skillet, watching the kitchen fill with that golden, nutty smell, and something just clicked. Tini's version, as I came to call it, became the dish I reach for when I need dinner to feel like an embrace.

I served this to a friend who'd had a rough week, and watching her face light up after the first bite reminded me that some of the best moments in the kitchen aren't about technique—they're about feeding someone something that makes them feel seen. That night, the pasta became more than just dinner.

Ingredients

• Penne pasta (400 g): Choose a good quality pasta that holds sauce well; the ridges are what make this dish so satisfying.
• Cooked shredded chicken (2 cups): Store-bought rotisserie chicken saves time without sacrificing flavor, though you can absolutely use leftover homemade chicken.
• Unsalted butter (2 tbsp) and olive oil (1 tbsp): The combination gives the sauce richness and depth that butter alone can't quite achieve.
• Garlic (3 cloves, minced) and onion (1 small, finely chopped): These build the aromatic base; don't skip mincing the garlic fine—large chunks will overwhelm.
• Heavy cream (250 ml): This is what makes the sauce luxurious; don't substitute lightly or the dish loses its soul.
• Chicken broth (120 ml): It cuts through the richness just enough and keeps the sauce pourable.
• Parmesan (60 g) and mozzarella (60 g) cheeses: Freshly grated cheese melts smoothly; pre-shredded varieties often don't cooperate as well.
• Dried Italian herbs (½ tsp): These quiet flavors tie everything together; if you have fresh herbs, use about triple the amount.
• Salt and black pepper: Taste as you go—this is where your personal touch matters most.
• Fresh parsley (2 tbsp) and extra Parmesan: The garnish transforms this from ordinary to restaurant-worthy in seconds.

Instructions

Start your water boiling:

Fill a large pot with salted water and bring it to a rolling boil while you prep the other ingredients. This is your timer, in a way—everything else follows once the pasta goes in.

Cook the penne until it's al dente:

Add the pasta and cook according to the package time, usually 9-12 minutes. You want it tender but still with a slight bite; overcooked pasta will turn mushy once it hits the sauce.

Build your aromatic base:

In a large skillet, melt the butter with the olive oil over medium heat—the combination smells incredible, almost nutty. Add your onion and let it soften for 2-3 minutes, then add the minced garlic and cook until fragrant.

Deglaze and simmer:

Pour in the chicken broth and scrape up any flavorful brown bits stuck to the pan—this is where hidden depth comes from. Let it simmer for 2 minutes.

Create your creamy sauce:

Lower the heat and slowly stir in the heavy cream, watching it transform into silk. Add the grated Parmesan and mozzarella one handful at a time, stirring between each addition until everything melts into a smooth, glossy sauce.

Season and season again:

Sprinkle in the Italian herbs, then taste and adjust with salt and pepper. This is the moment where the sauce becomes personal to your palate.

Bring it all together:

Add your shredded chicken and the drained pasta, tossing everything gently to coat. If the sauce feels too thick, splash in a little of that reserved pasta water—you're aiming for silky coverage, not a thick glop.

Finish and serve:

Turn off the heat, scatter fresh parsley and a generous handful of extra Parmesan over the top, and serve immediately while the warmth keeps everything soft and inviting.

Save It

I once rushed the sauce-making process and added all the cream at once over high heat, and it broke into a sad, separated mess. That mistake taught me patience—lowering the heat and letting the cream warm gradually makes all the difference between a luscious sauce and kitchen disappointment.

Why This Dish Works So Well

There's something almost meditative about watching cream transform into sauce, cheese melt into silkiness, and simple ingredients become something that tastes like comfort feels. The beauty of this pasta is that it doesn't rely on complexity—it relies on technique and respect for good ingredients, which somehow makes it even more satisfying.

When to Make This Pasta

This dish is perfect for those evenings when you want dinner to taste like a small celebration without the effort of a major production. It's equally at home on a quiet weeknight as it is on a casual dinner with friends who don't expect fuss but appreciate good food.

Small Swaps and Experiments

I've learned that this recipe welcomes gentle variations without losing its essential character. Add a pinch of red pepper flakes with the garlic if you want a whisper of heat, or drop in a handful of fresh spinach at the end for color and nutrition.

• Try half-and-half instead of heavy cream for a lighter version that's still luxurious.
• Stir in sun-dried tomatoes or fresh basil at the very end for a flavor shift that feels entirely new.
• A splash of white wine added before the cream deepens the sauce without overwhelming it.

Save It

This pasta has quietly become one of my most-made dishes, the kind that doesn't need an occasion to justify itself. There's real magic in how something so straightforward can taste like it came from somewhere special.

Recipe FAQs

→ What pasta type is best for this dish?

Penne pasta works best as it holds the creamy sauce well and complements the shredded chicken texture.

→ Can I use leftover chicken for this dish?

Yes, cooked shredded chicken such as rotisserie or homemade works perfectly, adding convenience and flavor.

→ How do I prevent the sauce from being too thick?

Add reserved pasta water gradually while tossing to achieve a silky and balanced sauce consistency.

→ What herbs add the best flavor?

A blend of dried Italian herbs like basil, oregano, and thyme enhances the sauce's savory profile.

→ Are there lighter alternatives for the cream?

Substituting heavy cream with half-and-half reduces richness while maintaining a smooth texture.

→ What wine pairs well with this dish?

A crisp white wine such as Pinot Grigio complements the creaminess and garlic flavors beautifully.