Save I made this pasta on a Tuesday night when the fridge was half empty and I was too tired to think. A container of leftover rotisserie chicken sat next to a box of penne, and I thought, why not just throw something together? What started as a lazy dinner became the kind of dish I now crave on purpose. The sauce came together so easily that I kept tasting it, convinced I must have forgotten something, but no, it was just that good.
The first time I served this to friends, one of them scraped her plate clean and asked if there was more in the pan. There wasn't, because we had already finished it. That night I realized this wasn't just easy comfort food, it was the kind of recipe that makes people feel cared for without you having to say much at all.
Ingredients
- Penne pasta (400 g): The ridges grab onto the creamy sauce better than smooth noodles, and it holds up well when you toss everything together in the skillet.
- Cooked shredded chicken (2 cups): Rotisserie chicken from the grocery store works perfectly here and saves you from boiling and shredding your own.
- Unsalted butter (2 tbsp): Adds richness to the base of the sauce and helps the garlic bloom without burning.
- Olive oil (1 tbsp): Keeps the butter from browning too fast and adds a subtle fruity note.
- Garlic (3 cloves, minced): Fresh garlic makes all the difference, don't skip it or use the jarred stuff if you can help it.
- Small onion (finely chopped): Brings sweetness and depth to the sauce, melting into the background in the best way.
- Heavy cream (250 ml): This is what makes the sauce silky and luxurious, though you can use half and half if you want it a little lighter.
- Chicken broth (120 ml): Loosens the sauce and adds a savory backbone that balances the richness of the cream.
- Grated Parmesan cheese (60 g): Melts into the sauce and adds that nutty, salty flavor that makes you want another bite.
- Shredded mozzarella cheese (60 g): Gives the sauce a little stretch and creaminess without overpowering the Parmesan.
- Dried Italian herbs (½ tsp): A mix of basil, oregano, and thyme that ties everything together with a warm herby note.
- Salt and black pepper: Season to taste, but go easy at first since the Parmesan is already salty.
- Fresh parsley (2 tbsp, chopped): Brightens up the whole dish at the end and makes it look like you really tried.
Instructions
- Boil the pasta:
- Bring a large pot of salted water to a rolling boil and cook the penne until it still has a little bite, usually a minute less than the package says. Drain it and save about half a cup of the starchy pasta water, it's your secret weapon for adjusting the sauce later.
- Sauté the aromatics:
- Heat the butter and olive oil in a large skillet over medium heat until the butter melts and starts to smell nutty. Toss in the chopped onion and let it soften for a couple of minutes, then add the garlic and stir until your kitchen smells amazing, about a minute.
- Build the sauce base:
- Pour in the chicken broth and let it simmer for two minutes, scraping up any golden bits stuck to the pan. Those bits are pure flavor.
- Add the cream and cheese:
- Lower the heat and stir in the heavy cream, then sprinkle in the Parmesan and mozzarella. Keep stirring gently until the cheeses melt into a smooth, glossy sauce that coats the back of your spoon.
- Season and combine:
- Add the Italian herbs, a pinch of salt, and some black pepper, then fold in the shredded chicken and cooked penne. Toss everything together until every piece of pasta is coated, adding a splash of that reserved pasta water if it looks too thick.
- Finish and serve:
- Pull the skillet off the heat, sprinkle with fresh parsley and extra Parmesan, and serve it up while it's still steaming. This is the kind of dish that tastes best eaten straight from the pan with good company.
Save One rainy evening I made this for my sister after a long week, and we ate it curled up on the couch with a bottle of wine. She told me it tasted like a hug, and I've never forgotten that. Sometimes the best recipes aren't the fanciest ones, they're the ones that show up exactly when you need them.
Make It Your Own
Once you get the hang of this recipe, it's easy to play around with it. I've stirred in handfuls of baby spinach right at the end and watched it wilt into the sauce, adding color and a little earthiness. Sun dried tomatoes are another favorite, their tangy sweetness cuts through the richness in a way that feels almost fancy. If you like a little heat, a pinch of red pepper flakes with the garlic will wake everything up without overwhelming the creamy base.
What to Serve It With
This pasta is hearty enough to stand on its own, but a simple green salad with a lemon vinaigrette balances out the richness beautifully. I also love serving it with garlic bread for anyone who wants to soak up every last bit of sauce. A crisp white wine like Pinot Grigio or Sauvignon Blanc pairs perfectly, though honestly a glass of whatever you have open works just fine too.
Storage and Leftovers
Leftovers keep well in an airtight container in the fridge for up to three days, and they reheat better than you'd expect. I usually add a splash of milk or broth when reheating to loosen the sauce back up, then warm it gently on the stove or in the microwave. It's one of those rare dishes that tastes just as comforting the second time around.
- Store in a sealed container and refrigerate within two hours of cooking.
- Reheat gently with a little extra liquid to bring the sauce back to life.
- Don't freeze this one, the cream sauce doesn't hold up well after thawing.
Save This recipe has become my go to whenever I want something warm, easy, and deeply satisfying without a lot of fuss. I hope it finds its way into your regular rotation too, the kind of meal you make on a weeknight and feel grateful for every single bite.
Recipe FAQs
- → How can I make the sauce creamier?
Adding a splash of reserved pasta water while tossing helps achieve a smooth, creamy texture without thinning the sauce too much.
- → Can I use different pasta shapes?
Yes, penne works well to hold the sauce, but other sturdy pasta shapes like rigatoni or fusilli can be good alternatives.
- → What herbs complement this dish best?
Dried Italian herbs such as basil, oregano, and thyme enhance the flavor without overpowering the creamy sauce.
- → Is it possible to substitute the cheeses?
Parmesan and mozzarella create a balanced flavor and texture, but you could try Pecorino Romano or fontina for slight variations.
- → How long should I cook the chicken beforehand?
Using pre-cooked shredded chicken is convenient; otherwise, cook chicken thoroughly until no longer pink, about 15-20 minutes before shredding.