Save I was standing at the stove one Thursday evening, exhausted and craving something that felt like a hug. The fridge had leftover rotisserie chicken, a box of penne in the pantry, and cream I'd bought for coffee but never opened. I wasn't following a plan, just letting the skillet do the talking. The garlic hit the butter and suddenly the kitchen smelled like I knew what I was doing. That night, this pasta became my favorite kind of recipe: the one that saves you when you're too tired to think but too hungry to settle.
The first time I made this for friends, I panicked halfway through because the sauce looked too thin. I almost added flour, but instead I just let it simmer another minute and tossed in the cheese. It thickened perfectly, clinging to the pasta like silk. My friend Tina took one bite and said it tasted like the kind of dinner you'd get at a little Italian spot tucked away on a side street. I've called it Tini's ever since, even though she didn't make it.
Ingredients
- Penne pasta: The ridges grab onto the cream sauce better than smooth pasta, and it holds up well when you toss everything together without turning mushy.
- Cooked shredded chicken: Rotisserie chicken is your best friend here, already seasoned and tender, but any leftover cooked chicken works just as well.
- Unsalted butter: It adds a richness that olive oil alone can't match, and using unsalted means you control the seasoning.
- Olive oil: Keeps the butter from burning and adds a subtle fruity note that balances the cream.
- Garlic: Fresh minced garlic is non-negotiable, the jarred stuff just doesn't bloom the same way in hot butter.
- Onion: A small one finely chopped melts into the sauce and adds a sweet backbone without being obvious.
- Heavy cream: This is what makes the sauce luscious and cling to every bite, don't skimp or it won't coat right.
- Chicken broth: It loosens the sauce just enough and adds a savory depth that cream alone can't give.
- Parmesan cheese: Freshly grated melts smoothly and adds that nutty, salty punch that defines the sauce.
- Mozzarella cheese: It makes the sauce stretchy and creamy, adding a mild sweetness that rounds everything out.
- Dried Italian herbs: A blend of basil, oregano, and thyme gives it that familiar Italian comfort without needing a dozen jars.
- Salt and black pepper: Taste as you go, the Parmesan is salty so you might need less than you think.
- Fresh parsley: A handful chopped at the end brightens the whole dish and makes it look like you tried harder than you did.
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 box says. Drain it but save half a cup of that starchy water, it's your secret weapon for adjusting the sauce later.
- Sauté the aromatics:
- Melt butter and olive oil together in a large skillet over medium heat, then add the onion and let it soften and turn translucent for about three minutes. Toss in the garlic and stir for a minute until your kitchen smells like an Italian grandmother moved in.
- Build the 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 and you don't want to waste them.
- Make it creamy:
- Lower the heat and stir in the heavy cream, then add the Parmesan and mozzarella, stirring gently until everything melts into a smooth, glossy sauce. If it looks broken, just keep stirring, it'll come together.
- Season the sauce:
- Sprinkle in the Italian herbs, salt, and pepper, tasting as you go because the cheese already brings plenty of salt.
- Combine everything:
- Add the shredded chicken and drained penne to the skillet and toss it all together until every piece is coated in that creamy sauce. If it looks too thick, add a splash of the reserved pasta water and stir until it loosens to your liking.
- Finish and serve:
- Pull the skillet off the heat, scatter fresh parsley and extra Parmesan on top, and serve it immediately while it's still steaming and glossy.
Save One rainy Sunday, I made this for my mom after she'd had a long week. She sat at the table, twirled a forkful of penne, and didn't say anything for a full minute. Then she looked up and said it tasted like comfort tastes. I realized then that some recipes aren't just food, they're the thing you make when you want someone to feel cared for without having to say it out loud.
How to Store and Reheat
Let any leftovers cool completely before transferring them to an airtight container, where they'll keep in the fridge for up to three days. When you reheat it, add a splash of milk or chicken broth in the pan or microwave to bring the sauce back to life, because cream sauces tighten up when they're cold. I usually reheat it in a skillet over low heat, stirring gently until it's warmed through and creamy again.
Variations You Can Try
If you want to sneak in some greens, toss a handful of fresh spinach into the skillet right before you add the pasta and it'll wilt into the sauce without fuss. Sun-dried tomatoes chopped up and stirred in add a sweet-tart punch that cuts through the richness beautifully. For a lighter version, swap the heavy cream for half-and-half, though the sauce won't be quite as thick and luscious. If you like a little heat, a pinch of red pepper flakes with the garlic will give it a gentle kick that wakes up the whole dish.
Pairing and Serving Suggestions
This pasta is rich enough to stand on its own, but a simple side salad with lemon vinaigrette cuts through the creaminess and makes the meal feel more complete. Garlic bread is always a crowd-pleaser, and it's perfect for soaking up any extra sauce left on the plate. A crisp white wine like Pinot Grigio or Sauvignon Blanc balances the richness without overpowering the garlic and cheese.
- Serve it in shallow bowls so the sauce pools at the bottom and every bite stays saucy.
- Grate fresh Parmesan at the table and let people add as much as they want.
- If you're feeding kids, leave out the red pepper flakes and let adults add heat to their own bowls.
Save This is the kind of dinner that makes a regular weeknight feel special without any extra effort. Make it once and it'll become the recipe you reach for when you need something dependable, delicious, and ready in less time than it takes to decide what to order.