Oh, friend, do you ever have those evenings where you just crave something utterly comforting, something that wraps around you like a warm hug after a long day? Something that feels like a fancy restaurant meal but comes together in your kitchen with hardly any fuss? Well, get ready, because this Cheddar Parmesan Garlic Butter Chicken with Creamy Penne Pasta is about to become your new weeknight hero! This isn’t just dinner; it’s a memory in the making, a dish that will have everyone asking for seconds. It’s rich, it’s cheesy, it’s packed with flavor, and dare I say, it’s surprisingly simple. Seriously, you’re going to fall head over heels for this one.
Why You’ll Love Cheddar Parmesan Garlic Butter Chicken with Creamy Penne Pasta
- Fast
- Easy
- Crowd-pleasing
- Perfect for leftovers
Ingredients
Gather your simple ingredients, and let’s make some magic!
- 12 oz penne pasta: The perfect sturdy shape to capture all that glorious creamy sauce.
- 1 lb chicken breast: Cut into bite-sized chunks for quick cooking and easy eating.
- 3 tbsp butter: The foundation of our luscious garlic butter flavor. Don’t skimp!
- 4 garlic cloves, minced: Garlic lovers, rejoice! This is where so much of our incredible flavor comes from.
- 1 cup heavy cream: For that truly luxurious, velvety smooth sauce.
- 1 cup chicken broth: Adds depth to the sauce without making it too heavy.
- 1 cup sharp cheddar cheese, shredded: For that wonderfully tangy, gooey, cheesy goodness. Freshly shredded melts best!
- 1 cup Parmesan cheese, grated: A salty, nutty, essential partner to our cheddar.
- 1 tsp Italian seasoning: A beautiful blend of herbs that ties all the flavors together.
- Salt, to taste: Always important to season at every step!
- Pepper, to taste: A little kick to complement the richness.
- Fresh parsley, chopped (for garnish): A pop of color and fresh flavor at the end. Totally optional, but highly recommended!
How to Make Cheddar Parmesan Garlic Butter Chicken with Creamy Penne Pasta
Let’s get cooking! You’ll be amazed at how quickly this comes together.
- First things first, get your pasta cooking. Grab a big pot, fill it with water, add a generous pinch of salt (think ocean water!), and bring it to a rolling boil. Toss in your 12 oz penne pasta and cook it according to the package directions until it’s al dente, meaning “to the tooth” – tender but still with a little bite. Once it’s ready, drain it and set it aside.
- While your pasta is doing its thing, let’s get that chicken golden and delicious. Take your 1 lb chicken breast, cut into chunks, and season it generously with salt, pepper, and Italian seasoning. In a large skillet, melt 3 tbsp butter over medium-high heat. Once the butter is shimmering, add your seasoned chicken chunks in a single layer. Don’t overcrowd the pan – you want a beautiful golden sear, not steamed chicken! Cook until it’s golden brown and cooked through, about 5-7 minutes. Once done, remove the chicken from the skillet and keep it warm.
- Now, for the star of the show: the creamy, dreamy sauce! In the same skillet (all those lovely browned bits from the chicken are flavor!), add your 4 minced garlic cloves and sauté them in the leftover butter and chicken drippings for about 30 seconds until they’re fragrant. Try not to let them brown too much, or they can get bitter.
- Pour in the 1 cup heavy cream and 1 cup chicken broth. Bring the mixture to a gentle simmer, stirring constantly. Once it’s warm and bubbly, gradually stir in your 1 cup sharp cheddar cheese and 1 cup Parmesan cheese. Keep stirring until the cheeses are completely melted and the sauce is wonderfully creamy and smooth. Oh, that aroma!
- It’s time to bring it all together! Add your cooked penne pasta and the warm, cooked chicken back into the skillet with the creamy cheese sauce. Toss everything gently until the pasta and chicken are beautifully coated in that irresistible sauce.
- To finish, garnish with some fresh chopped parsley and a little extra grated Parmesan, if your heart desires. Serve this hot and watch it disappear!
Substitutions & Additions
This recipe is super versatile, so feel free to make it your own!
- Pasta Power: No penne? No problem! Any short pasta like rotini, fusilli, or even farfalle would work wonderfully.
- Protein Swap: If chicken isn’t your jam, feel free to substitute with cooked shrimp, mild Italian sausage, or even a plant-based chicken alternative. For another effortless chicken meal, you might also enjoy our Easy Hawaiian Chicken Sheet Pan.
- Veggie Boost: Want to sneak in some greens? Wilt in a few handfuls of fresh spinach at the very end, or toss in some steamed broccoli florets or sliced mushrooms when you add the pasta and chicken. If you’re looking for another comforting dish packed with veggies, our Cozy Creamy Tortellini Soup is always a hit!
- Cheese Please: Experiment with other cheeses! A little provolone or Monterey Jack could add another layer of flavor.
- Spice it Up: For a little kick, add a pinch of red pepper flakes to the garlic as it sautés.
Tips for Success
- Don’t Overcook Your Pasta: Al dente pasta holds up best in creamy sauces and prevents it from getting mushy.
- Freshly Shredded Cheese is Key: Pre-shredded cheeses often contain anti-caking agents that can make your sauce gritty. Taking a few extra minutes to shred your own cheddar and Parmesan will yield a much smoother, creamier sauce.
- Season at Every Step: A little salt and pepper on the chicken, in the pasta water, and taste-testing the sauce as you go will build layers of flavor.
- Don’t Overcrowd the Skillet: When cooking the chicken, give it space to brown. If you pack too much in, the chicken will steam instead of sear, and you’ll miss out on those delicious browned bits. For more tips on getting that perfect sear and developing deep flavors in your skillet, you might want to check out our recipe for Skillet Steak Queso Rice.
- Prep Ahead: To make dinner even faster, you can chop your chicken and mince your garlic ahead of time. Store them in airtight containers in the fridge until you’re ready to cook.
How to Store Cheddar Parmesan Garlic Butter Chicken with Creamy Penne Pasta
Lucky you, leftovers of this dish are fantastic!
- Refrigeration: Store any leftover pasta in an airtight container in the refrigerator for up to 3-4 days.
- Reheating: To reheat, gently warm portions in the microwave or on the stovetop over low heat. If the sauce seems a little thick, add a splash of milk or chicken broth to loosen it up and bring back that creamy texture.
- Freezing: While technically possible, creamy pasta dishes don’t always freeze and thaw perfectly. The sauce can sometimes separate or become grainy. If you do freeze it, ensure it’s in an airtight, freezer-safe container for up to 1-2 months. Thaw overnight in the fridge before reheating gently.
FAQs
Got questions? I’ve got answers!
Q: Can I use pre-cooked chicken?
A: Absolutely! If you have leftover rotisserie chicken or pre-cooked chicken, simply shred or chop it and add it to the sauce along with the cooked pasta to warm through.
Q: My sauce isn’t as thick as I’d like. What can I do?
A: Make sure you’re simmering the cream and broth for a few minutes before adding the cheese; this helps it reduce slightly. If it’s still too thin after adding the cheese, you can make a quick slurry of 1 tsp cornstarch mixed with 1 tsp cold water and stir it into the simmering sauce until it thickens. Alternatively, add a little more Parmesan!
Q: Is this dish spicy?
A: As written, no, it’s a mild and comforting flavor profile. If you like a little heat, feel free to add a pinch of red pepper flakes to the garlic as it sautés.
Q: Can I make this gluten-free?
A: Yes! Simply swap out the regular penne pasta for your favorite gluten-free penne. All the other ingredients in this recipe are naturally gluten-free.
For more delicious and easy recipe inspiration, be sure to follow us on Pinterest!
Creamy Cheddar Parmesan Garlic Butter Chicken Penne
This irresistible Cheddar Parmesan Garlic Butter Chicken with Creamy Penne Pasta is your new weeknight hero! It's rich, cheesy, packed with flavor, and surprisingly simple, making it feel like a fancy restaurant meal that comes together with hardly any fuss.
Ingredients
Equipment
Method
- Step 1: Get your pasta cooking. In a large pot of generously salted water, bring to a rolling boil. Add your 12 oz penne pasta and cook according to package directions until al dente. Drain and set aside.
- Step 2: While pasta cooks, season your 1 lb chicken breast, cut into chunks, generously with salt, pepper, and Italian seasoning. In a large skillet, melt 3 tbsp butter over medium-high heat. Add seasoned chicken chunks in a single layer and cook until golden brown and cooked through, about 5-7 minutes. Remove chicken from the skillet and keep warm.
- Step 3: In the same skillet, add your 4 minced garlic cloves and sauté in the leftover butter and chicken drippings for about 30 seconds until fragrant. Do not let them brown too much.
- Step 4: Pour in the 1 cup heavy cream and 1 cup chicken broth. Bring the mixture to a gentle simmer, stirring constantly. Gradually stir in your 1 cup sharp cheddar cheese and 1 cup Parmesan cheese until completely melted and the sauce is wonderfully creamy and smooth.
- Step 5: Add your cooked penne pasta and the warm, cooked chicken back into the skillet with the creamy cheese sauce. Toss everything gently until the pasta and chicken are beautifully coated.
- Step 6: Garnish with fresh chopped parsley and a little extra grated Parmesan, if desired. Serve hot and enjoy!
Notes
Substitutions & Additions:
- Pasta Power: Any short pasta like rotini, fusilli, or farfalle works well if you don't have penne.
- Protein Swap: Substitute chicken with cooked shrimp, mild Italian sausage, or a plant-based chicken alternative.
- Veggie Boost: Wilt in a few handfuls of fresh spinach at the very end, or toss in some steamed broccoli florets or sliced mushrooms when you add the pasta and chicken.
- Cheese Please: Experiment with other cheeses like provolone or Monterey Jack.
- Spice it Up: For a little kick, add a pinch of red pepper flakes to the garlic as it sautés.
- Don't Overcook Your Pasta: Al dente pasta holds up best in creamy sauces.
- Freshly Shredded Cheese is Key: Pre-shredded cheeses can make your sauce gritty due to anti-caking agents. Shred your own for a smoother sauce.
- Season at Every Step: Build layers of flavor by seasoning the chicken, pasta water, and tasting the sauce as you go.
- Don't Overcrowd the Skillet: When cooking chicken, ensure it has space to brown, preventing it from steaming.
- Prep Ahead: Chop chicken and mince garlic beforehand to make dinner even faster.
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Reheating: Gently warm portions in the microwave or on the stovetop over low heat. Add a splash of milk or chicken broth to loosen the sauce if needed.
- Freezing: Creamy pasta dishes don't always freeze and thaw perfectly, as the sauce can separate or become grainy. If freezing, use an airtight, freezer-safe container for up to 1-2 months. Thaw overnight in the fridge before reheating gently.
