Tinis Creamy Chicken Pasta (Printable)

Tender chicken and penne in a smooth, garlic-infused cream sauce with Parmesan and herbs.

# What You'll Need:

→ Pasta

01 - 14 oz penne pasta

→ Chicken

02 - 2 cups cooked shredded chicken (12 oz), rotisserie or homemade

→ Sauce

03 - 2 tbsp unsalted butter
04 - 1 tbsp 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 tsp dried Italian herbs (basil, oregano, thyme)
12 - Salt, to taste
13 - Black pepper, to taste

→ Garnish

14 - 2 tbsp fresh parsley, chopped
15 - Extra grated Parmesan cheese, for serving

# Method:

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

# Expert Advice:

01 -
  • It comes together in under 40 minutes, so you can go from exhausted to fed without sacrificing flavor.
  • The sauce is silky and forgiving, adapting happily to whatever cheese or cream you have on hand.
  • It tastes like you spent hours in the kitchen, but your secret is just good timing and a handful of ingredients.
02 -
  • Low heat when adding cream is non-negotiable; high heat breaks it into separated, greasy sadness.
  • Don't skip the pasta water—it's your emergency tool if the sauce gets too thick or won't coat properly.
  • Taste before serving because cheese saltiness varies wildly by brand.
03 -
  • Reserve pasta water before draining—that starchy liquid is your best friend if the sauce needs adjusting.
  • Fresh grated cheese melts into a silky sauce, but pre-shredded cheese often won't cooperate the same way because of the anti-caking powder.
  • Make this dish right before eating it; cream sauces don't hold well sitting around, though leftovers reheat gently over low heat with a splash of cream or broth.
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