Creamy Chicken Penne That Actually Stays Saucy (Not Gluey) — One Pot, 40 Minutes
Juicy chicken, tender penne, and a velvety sauce that actually clings to the pasta — all in one pot in 40 minutes. The secret is cooking the pasta directly in the cream and broth, letting the starch naturally thicken the sauce. No gluey mess, no complicated steps.
Equipment
- Large Dutch oven or heavy-bottomed pot (12-inch)
- Box Grater or Microplane
- Wooden spoon or silicone spatula
- Measuring Cups and Spoons
- Chef's knife and cutting board
Ingredients
- 1 ½ lbs boneless, skinless chicken thighs (about 6)
- 1 tbsp olive oil
- 3 tbsp unsalted butter, divided
- 2 shallots, finely chopped (about ½ cup)
- 4 cloves garlic, minced
- 1 ½ cups low-sodium chicken broth
- 1 ½ cups heavy cream
- 1 cup water
- 1 lb penne pasta (about 4 cups)
- 1 ½ cups freshly grated parmesan (about 4 oz)
- ½ tsp salt, plus more for the chicken
- ¼ tsp black pepper, plus more for serving
- Fresh parsley, chopped (for serving)
Instructions
- Pat the chicken thighs dry with paper towels. Season generously with salt and pepper. Heat olive oil in your Dutch oven over medium-high heat. Add chicken thighs in a single layer (work in batches if needed) and cook without moving them for 4-5 minutes, until deep golden brown. Flip and cook another 4 minutes. Transfer to a plate. Let rest while you start the sauce.
- Reduce heat to medium. Add 1 ½ tablespoons of the butter to the pot. Once melted, add chopped shallots. Cook 2-3 minutes, stirring occasionally, until softened. Add minced garlic and cook until fragrant — about 30 seconds.
- Pour in chicken broth, scraping up any browned bits from the bottom. Add heavy cream, water, and ½ teaspoon salt. Stir to combine. Bring to a gentle boil.
- Add penne to the pot. Stir immediately so pasta doesn't stick. Let it simmer over medium heat, stirring occasionally, for about 11-13 minutes, until pasta is tender and sauce has thickened enough to coat the back of a spoon.
- Turn off heat completely. Add remaining 1 ½ tablespoons butter and grated parmesan. Stir until cheese is fully melted and sauce is smooth and glossy. Slice rested chicken into bite-sized pieces and stir back into the pot.
- Let pasta sit for 5 minutes before serving. Sauce will thicken beautifully as it cools. Serve hot, topped with fresh parsley and a generous crack of black pepper.
Notes
Grate your own cheese. Pre-shredded parmesan has anti-caking agents that make the sauce gritty — it's worth the extra minute to grate fresh.
Don't rinse the pasta. The starch is what makes the sauce cling. Simmer patiently — the sauce will look thin at 10 minutes but thickens as it rests.
Reheating: Add a splash of water or broth and warm gently over medium-low heat. The sauce will loosen and coat the pasta again beautifully.
Storage: Store in airtight container in fridge for up to 4 days, or freeze individual portions for up to 3 months.