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• 12 oz penne pasta
• 1/2 cup reserved pasta water
• 2 cups cooked chicken (grilled or rotisserie, diced or shredded)
• to taste salt
• to taste black pepper
• to taste garlic powder
• to taste paprika
• 2 tbsp butter
• 3 cloves garlic, minced
• 1 cup heavy cream
• 4 oz cream cheese, softened
• 3/4 cup Parmesan cheese, grated
• optional parsley
• optional red pepper flakes
• optional extra Parmesan

Instructions

1. 1

   Bring a pot of salted water to a boil and cook the penne until al dente.

2. 2

   Before draining, reserve about 1/2 cup of the pasta water, then drain the penne and set aside.

3. 3

   Melt the butter in a large skillet over medium heat.

4. 4

   Add the minced garlic to the skillet and sauté for about 1 minute until fragrant.

5. 5

   Pour in the heavy cream and add the softened cream cheese; stir until smooth.

6. 6

   Let the sauce simmer for about 3–4 minutes until slightly thickened.

7. 7

   Stir in the grated Parmesan until completely melted and the sauce is creamy.

8. 8

   Season the sauce with salt, black pepper, garlic powder, and paprika to taste.

9. 9

   Add the cooked chicken and cooked penne to the skillet and toss until everything is thoroughly coated.

10. 10

    If the sauce is too thick, gradually add some of the reserved pasta water until it reaches your preferred consistency.

11. 11

    Serve warm with optional parsley, red pepper flakes, and extra Parmesan.