Creamy Chicken Pasta Dish (Printable View)

Tender shredded chicken and penne tossed in a smooth garlic cream sauce with Parmesan.

# What You Need:

→ Pasta

01 - 14 ounces penne pasta

→ Chicken

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

→ 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

# How To Make It:

01 - Bring a large pot of salted water to a boil. Add penne pasta and cook until al dente according to package instructions. Drain, reserving ½ cup of pasta water, and set aside.
02 - Heat butter and olive oil in a large skillet over medium heat. Add finely chopped onion and sauté for 2 to 3 minutes until softened. Add minced garlic and cook until fragrant, about 1 minute.
03 - Pour in chicken broth and simmer for 2 minutes, scraping up any browned bits from the pan.
04 - Reduce heat to low, stir in heavy cream, then add Parmesan and mozzarella cheeses. Stir continuously until cheeses melt and the sauce is smooth.
05 - Add dried Italian herbs, salt, and black pepper, stirring to combine.
06 - Incorporate shredded chicken and cooked penne into the sauce. Toss thoroughly to evenly coat. If sauce is too thick, add reserved pasta water incrementally until desired consistency is reached.
07 - Remove from heat and sprinkle with chopped fresh parsley and additional grated Parmesan. Serve immediately.

# Expert Tips:

01 -
  • It comes together in under 40 minutes, which means weeknight dinner without the stress.
  • The combination of Parmesan and mozzarella creates a sauce that's silky but never feels heavy or one-note.
  • One skillet does most of the work, leaving you more time to set the table or pour a glass of wine.
02 -
  • Don't let the sauce boil once the cream is in—low to medium-low heat keeps it smooth and prevents any chance of curdling.
  • That reserved pasta water is your secret weapon; even a tablespoon can transform a sauce that's slightly too thick into something perfectly pourable.
  • Shredding the cheese fresh (not pre-packaged) makes an enormous difference in how the sauce comes together and how creamy it becomes.
03 -
  • Keep your burner at medium-low once the cream goes in; this is patience work, not speed work.
  • Using freshly grated cheese instead of pre-shredded makes the sauce come together into something glossy and smooth rather than grainy.
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