Pin this I stumbled onto this recipe on a Tuesday night when the fridge was nearly bare and I had leftover rotisserie chicken staring back at me. My daughter Tini had just come home from soccer practice, starving and impatient, so I grabbed what I had and started tossing things into a pan. What came out was this creamy, garlicky pasta that she devoured in minutes, and from that night on, she claimed it as hers. Now whenever she asks for "her pasta," I know exactly what she means.
The first time I made this for a small dinner party, I was nervous because it felt almost too simple to serve to guests. But when my friend Maria took her first bite, she closed her eyes and said it reminded her of the pasta her nonna used to make in Naples. That moment taught me that comfort food doesnt need to be complicated to be memorable. Sometimes the simplest dishes are the ones that stick with people long after the plates are cleared.
Ingredients
- Penne pasta: I love penne for this because the ridges grab onto the sauce, but rigatoni or fusilli work just as well if thats what you have on hand.
- Cooked shredded chicken: Rotisserie chicken is my secret weapon here since its already seasoned and tender, but leftover grilled or poached chicken works beautifully too.
- Unsalted butter: Butter adds a subtle richness that olive oil alone cant give, and using unsalted lets you control the saltiness of the final dish.
- Olive oil: I mix it with butter to keep the butter from burning when I sauté the onions and garlic.
- Garlic: Fresh garlic is non-negotiable here because the jarred stuff just doesnt have that same punch of flavor.
- Onion: A small onion adds sweetness and depth without overpowering the sauce.
- Heavy cream: This is what makes the sauce so velvety and luxurious, though you can swap it for 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 cheese: Freshly grated Parmesan melts smoother and tastes sharper than the pre-grated kind, so its worth the extra minute of effort.
- Mozzarella cheese: This gives the sauce a stretchy, melty texture that makes every bite feel indulgent.
- Dried Italian herbs: A simple blend of basil, oregano, and thyme brings warmth and a hint of earthiness to the sauce.
- Fresh parsley: Chopped parsley at the end adds a pop of color and a fresh, bright finish that cuts through the richness.
Instructions
- Cook the pasta:
- Bring a big pot of salted water to a rolling boil, then add the penne and cook it until its just al dente with a slight bite in the center. Drain it in a colander, but save about half a cup of that starchy pasta water because itll help loosen the sauce later if you need it.
- Start the sauce base:
- Heat the butter and olive oil together in a large skillet over medium heat until the butter melts and starts to shimmer. Toss in the chopped onion and let it sizzle for a few minutes until it softens and turns translucent, then add the garlic and stir until the kitchen smells incredible.
- Build the flavor:
- Pour in the chicken broth and let it bubble gently for a couple of minutes, scraping up any browned bits stuck to the bottom of the pan. Those little bits are pure flavor, so dont skip this step.
- Make it creamy:
- Turn the heat down to low and pour in the heavy cream, stirring constantly so it doesnt split. Add the Parmesan and mozzarella, and keep stirring until both cheeses melt completely and the sauce turns smooth and glossy.
- Season and combine:
- Sprinkle in the Italian herbs, salt, and pepper, then add the shredded chicken and cooked penne to the skillet. Toss everything together gently until every piece of pasta is coated in that creamy, cheesy sauce, and if its looking too thick, add a splash of the reserved pasta water to loosen it up.
- Finish and serve:
- Take the skillet off the heat, sprinkle the chopped parsley and extra Parmesan over the top, and serve it up while its still steaming hot.
Pin this One rainy Sunday afternoon, I made this pasta while my kids were building a blanket fort in the living room. The smell of garlic and cream drifted through the house, and they came running to the kitchen before I even called them. We ate it together at the table, bowls piled high, and for those few minutes everything felt warm and right. That day, this dish stopped being just dinner and became one of those recipes I turn to when I need to bring everyone back together.
Making It Your Own
This recipe is incredibly forgiving, so feel free to add your own twist. I sometimes toss in a handful of fresh spinach right at the end so it wilts into the sauce, or I stir in chopped sun-dried tomatoes for a tangy sweetness that cuts through the cream. If you like a little heat, a pinch of red pepper flakes added with the garlic will give the whole dish a subtle kick. You can even swap the penne for another pasta shape like rigatoni or farfalle, and it will still turn out delicious.
Storage and Reheating
Leftovers keep well in an airtight container in the fridge for up to three days, and I actually think the flavors deepen overnight. When youre ready to reheat, add a splash of milk or chicken broth to the pan and warm it gently over low heat, stirring occasionally until its creamy again. I dont recommend freezing this one because cream-based sauces can separate when thawed, but if you do freeze it, just whisk it well while reheating and it should come back together.
Pairing and Serving Suggestions
This pasta is rich enough to stand on its own, but I love serving it with a simple arugula salad dressed in lemon and olive oil to balance out the creaminess. A crusty piece of garlic bread on the side is never a bad idea either, especially for soaking up any extra sauce left in the bowl. If youre pouring wine, a crisp Pinot Grigio or a light Chardonnay pairs beautifully and cuts through the richness without overwhelming the dish.
- Serve it in wide, shallow bowls so you can see all that creamy sauce clinging to the pasta.
- Garnish with extra Parmesan and a few fresh basil leaves if you have them on hand.
- Pair it with roasted vegetables like zucchini or bell peppers for a more complete meal.
Pin this This recipe has become one of those reliable favorites that I return to again and again, whether Im cooking for my family or just need something comforting at the end of a long day. I hope it finds a place in your kitchen the way it has in mine.
Recipe FAQs
- → What type of pasta works best in this dish?
Penne pasta is ideal as its shape holds the creamy sauce well, but other short pasta like rigatoni or fusilli can also be used.
- → Can I use leftover chicken for this dish?
Yes, cooked shredded chicken from leftovers or rotisserie chicken works perfectly to add tender protein.
- → How do I prevent the sauce from becoming too thick?
If the cream sauce thickens too much, simply add reserved pasta water a little at a time until you reach a smooth consistency.
- → What herbs enhance the flavor profile here?
Dried Italian herbs like basil, oregano, and thyme add a balanced, aromatic depth to the creamy sauce.
- → Are there easy variations to customize this dish?
Try adding spinach, sun-dried tomatoes, or a pinch of red pepper flakes for extra flavor and texture.