Penne can be replaced with rigatoni, farfalle, fusilli, fettuccine, spaghetti, or another favorite pasta.

Add mushrooms, broccoli, asparagus, bell peppers, or zucchini for extra vegetables. Sauté firmer vegetables before preparing the sauce.

For extra heat, add a pinch of crushed red pepper flakes with the garlic.

Chicken can be replaced with cooked shrimp or turkey. For a meatless version, omit the chicken and add extra mushrooms and spinach.

For a lighter sauce, replace part of the heavy cream with additional chicken broth.

Keep the heat moderate and add the Parmesan gradually to help prevent the sauce from becoming grainy or separating.

If the sauce becomes too thick, stir in chicken broth, milk, cream, or reserved pasta water one tablespoon at a time.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently with a splash of broth, milk, or cream.

Refrigeration is preferable to freezing because cream-based sauces may separate after freezing and thawing.

Serve with a green salad, roasted vegetables, steamed broccoli, or garlic bread.