Save to Pinterest There's something about a creamy pasta that stops a chaotic evening in its tracks. I discovered this dish years ago when I had leftover rotisserie chicken and an overwhelming craving for something that felt like a warm hug on a plate. No fancy techniques, no stress—just butter, cream, and the kind of simplicity that somehow tastes like you've been cooking all day. The first time I made it, my kitchen filled with that buttery garlic smell that makes everyone suddenly appear in the doorway asking what's for dinner. That's when I knew this recipe was a keeper.
I made this for my partner on a Tuesday night when they'd had the kind of day that needed comfort food, not conversation. We sat at the kitchen counter, forks in hand, barely letting the pasta cool before diving in. They went quiet for a moment—the good kind of quiet—and asked if I'd finally started taking cooking classes. I hadn't, but somehow that made the compliment even better. That's the power of this dish: it tastes like effort even when it's one of the easiest things you can make.
Ingredients
- Penne pasta (400 g / 14 oz): The tube shape catches the cream sauce beautifully, holding onto every silky drop—don't swap it for something delicate or it'll disappear into the sauce.
- Cooked shredded chicken (2 cups / 350 g): Rotisserie is your shortcut, but if you're roasting your own, shred it while it's still warm so it stays tender and absorbs the flavors better.
- Unsalted butter (2 tbsp) and olive oil (1 tbsp): This combination gives you the richness of butter without letting it burn—the oil is your insurance policy.
- Garlic (3 cloves, minced) and onion (1 small, finely chopped): Don't skip the onion; it dissolves into the sauce and gives it depth you can't quite name but absolutely taste.
- Heavy cream (250 ml / 1 cup) and chicken broth (120 ml / ½ cup): The cream makes it luscious, the broth keeps it from feeling heavy—balance is everything here.
- Parmesan (60 g / ½ cup grated) and mozzarella (60 g / ½ cup shredded): Parmesan brings the tang, mozzarella brings the melt; together they're unstoppable.
- Dried Italian herbs (½ tsp), salt, and black pepper: Taste as you go—cream is forgiving but it also masks seasoning, so you need to be generous.
- Fresh parsley (2 tbsp, chopped) and extra Parmesan for garnish: The parsley wakes everything up right at the end; it's the difference between good and bright.
Instructions
- Get your water boiling and pasta cooking:
- Fill a large pot with salted water—it should taste like the sea, not a swimming pool—and let it come to a rolling boil. Drop in the penne and cook until it's just barely tender, following the package time but tasting a minute or two early. You want it to have a tiny bit of resistance when you bite it, because it'll keep cooking slightly when you toss it with the hot sauce.
- Build your aromatic base:
- While the pasta's working, melt butter with olive oil in your skillet over medium heat until it's foaming gently. Add the chopped onion and let it soften for a couple minutes, stirring occasionally, until it's turning translucent and sweet-smelling.
- Wake up the garlic:
- Stir in your minced garlic and let it toast for just about a minute—you're looking for that moment where it smells incredible but before it turns golden and bitter. This is the scent that will make people ask what you're cooking from three rooms away.
- Deglaze and layer in flavor:
- Pour in the chicken broth and scrape the bottom of the skillet with your wooden spoon, coaxing up all those golden bits stuck to the pan. Simmer for a couple minutes so the broth can absorb all those flavors.
- Bring in the cream and cheese:
- Lower the heat to medium-low and slowly pour in the heavy cream, stirring as you go. Once it's incorporated, add the Parmesan and mozzarella a handful at a time, stirring between additions until each handful melts completely into a silky sauce.
- Season and add the chicken and pasta:
- Sprinkle in your Italian herbs, then taste and add salt and pepper—remember, you're seasoning cream, which is mild, so be bold. Toss in the shredded chicken and drained penne, turning everything together until every strand of pasta is coated and the chicken is heated through.
- Adjust and finish:
- If the sauce feels too thick, splash in a little of that pasta water you reserved and stir—it'll loosen everything up and add a touch more salt at the same time. Off heat, scatter fresh parsley over top and serve immediately with extra Parmesan on the side for anyone who wants to pile it on.
Save to Pinterest What I love most about cooking this dish is how it transforms something simple—just cream and cheese—into something that feels elegant without any pretension. My mom once said while eating this that she couldn't believe something this good came from a regular Tuesday night in our kitchen, and that's exactly the feeling I chase every time I make it.
Why This Dish Works
The magic is in the restraint. This isn't a dish that tries too hard or piles on technique for no reason. The sauce is just butter, cream, cheese, and broth—four ingredients that somehow create something infinitely better than the sum of their parts. The beauty is that you're not fighting against any of these elements; they want to become a smooth, silky sauce, so you're really just guiding them toward what they naturally want to be. That's what makes it so reliable and so easy to love.
The Rotisserie Chicken Shortcut
Using a store-bought rotisserie chicken isn't cheating—it's smart cooking. That bird is already seasoned and cooked perfectly, so you're starting from a position of strength instead of trying to shred raw chicken and get it tender enough. I've done it both ways, and honestly, the rotisserie version tastes better because the chicken stays more flavorful and the whole dish comes together faster. Your only job is to shred it well and not overthink it.
Variations and When to Use Them
This is the kind of recipe that welcomes gentle additions without falling apart. I've made it with a handful of fresh spinach tossed in at the end, which adds color and a whisper of something green without changing the core flavor. Sun-dried tomatoes scattered through give it a slight tang and remind you that cream and tomato are old friends. Even a pinch of red pepper flakes stirred into the garlic brings a warmth that makes people ask what you did differently this time, which is a wonderful question to answer.
- Fresh spinach wilts in beautifully right before serving and adds a nutritional boost without being noticeable.
- A small splash of white wine added to the broth deepens the flavor in a way that feels sophisticated but tastes completely natural.
- A few sun-dried tomatoes or even fresh basil at the end transforms it into something slightly different every time you make it.
Save to Pinterest This dish has earned its place on the rotation because it never disappoints and always tastes like you care. That's the greatest thing a recipe can do.
Recipe Q&A
- → What type of pasta works best for this dish?
Penne is ideal due to its shape, which holds the creamy sauce well, but other short pastas like rigatoni or fusilli can also be used.
- → Can I use leftover chicken for the main protein?
Yes, cooked shredded chicken, whether homemade or store-bought rotisserie, works perfectly to add tender texture and flavor.
- → How can I adjust the sauce consistency if it's too thick?
Add reserved pasta water a little at a time until the sauce reaches a smooth, silky consistency that coats the pasta evenly.
- → What herbs are recommended to enhance the flavor?
Dried Italian herbs such as basil, oregano, and thyme add subtle aromatic notes that complement the creamy sauce beautifully.
- → Are there variations to make the dish lighter?
Swapping heavy cream for half-and-half reduces richness while maintaining creaminess, and adding spinach or sun-dried tomatoes can introduce fresh, vibrant flavors.