Tinis Creamy Chicken Pasta (Printable Version)

Rich creamy penne with shredded chicken, garlic, and Parmesan for a cozy dinner.

# What You'll Need:

→ Pasta

01 - 14 oz penne pasta

→ Chicken

02 - 2 cups cooked shredded chicken (approximately 12 oz)

→ 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

# Directions:

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. 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 cheese, 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 with sauce. If sauce is too thick, loosen with reserved pasta water until desired consistency is reached.
07 - Remove from heat, sprinkle with chopped parsley and extra Parmesan cheese. Serve immediately while warm.

# Additional Tips::

01 -
  • It comes together faster than you'd think, making weeknight dinners feel less like a chore and more like a treat.
  • The sauce is so silky and forgiving that even small mistakes somehow still taste restaurant-quality.
  • It's the kind of dish that tastes impressive enough to serve guests but simple enough that you can make it alone without stress.
02 -
  • Never skip grating the cheese fresh—pre-shredded cheese has anti-caking agents that prevent smooth melting and can make your sauce grainy.
  • Reserve some pasta water before draining; it's liquid gold for adjusting sauce consistency at the very end.
  • Cook the onion and garlic separately from each other so the garlic doesn't burn while the onion softens.
03 -
  • Taste constantly as you season—the salt in the broth and cheese means it's easy to over-salt if you're not paying attention.
  • Keep the heat low once the cream is in; high heat can cause it to break, so patience is genuinely your best kitchen tool here.
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