Creamy Cheddar Parmesan Garlic Butter Chicken with Penne
This Cheddar Parmesan Garlic Butter Chicken with Creamy Penne Pasta is a comforting and flavor-packed dish that comes together in under 30 minutes. Featuring tender, golden-brown chicken and penne coated in a rich, cheesy sauce made with sharp cheddar and Parmesan, it's an easy, crowd-pleasing meal perfect for busy weeknights and family dinners.
Equipment
- Large pot
- Large skillet
Ingredients
- 12 oz penne pasta or your favorite pasta shape
- 1 lb chicken breast cut into chunks
- 3 tbsp butter
- 4 cloves garlic minced
- 1 cup heavy cream
- 1 cup chicken broth
- 1 cup sharp cheddar cheese shredded
- 1 cup Parmesan cheese grated
- 1 tsp Italian seasoning
- salt to taste
- pepper to taste
- fresh parsley chopped, for garnish
Instructions
- Step 1: Get that pasta water boiling! Follow the package directions for your penne pasta, making sure to salt the water generously. Once it's perfectly al dente, drain it and set it aside.
- Step 2: While your pasta is cooking, season your chicken chunks with salt, pepper, and Italian seasoning. In a large skillet, melt 1 tablespoon of butter over medium-high heat. Add your seasoned chicken, ensuring not to overcrowd the pan. Cook for about 5-7 minutes until golden-brown and cooked through. Remove the chicken from the skillet and keep it warm.
- Step 3: Using the same skillet, melt the remaining 2 tablespoons of butter over medium heat. Add your minced garlic and sauté for about 30 seconds to 1 minute, until fragrant and slightly golden.
- Step 4: Pour in the heavy cream and chicken broth. Bring this mixture to a gentle simmer, letting the flavors meld together.
- Step 5: Reduce the heat to low. Gradually stir in your shredded cheddar cheese and grated Parmesan cheese. Keep stirring gently until the cheese has melted completely and the sauce is wonderfully creamy and smooth.
- Step 6: Add your cooked penne pasta and the chicken back into the skillet with the sauce. Toss everything gently until beautifully coated.
- Step 7: Serve hot! Garnish with a sprinkle of fresh chopped parsley and a little extra Parmesan cheese if desired. Enjoy every single bite!
Notes
Substitutions & Additions: Experiment with different proteins like cooked shrimp, Italian sausage, or leftover turkey. Boost veggies by stirring in fresh spinach, sautéed mushrooms, bell peppers, or steamed broccoli florets. For a kick, add a pinch of red pepper flakes with the garlic. Other melting cheeses like Gruyere, Monterey Jack, or mozzarella can be used. Fresh basil or oregano are good alternatives to Italian seasoning.
Tips for Success: Don't overcook the pasta; aim for al dente as it will finish cooking in the sauce. Grate your own cheddar and Parmesan cheese for a much smoother, dreamier sauce, as pre-shredded varieties can make it gritty. When adding the cheese, ensure the heat is truly on low to prevent the cheese from separating and becoming oily. Don't overcrowd the skillet when browning the chicken to achieve a beautiful golden crust rather than steaming.
Storage & Reheating: If you have leftovers, transfer them to an airtight container and store in the refrigerator for up to 3-4 days. When reheating, add a splash of milk or chicken broth to help loosen the sauce and restore its creamy consistency. Gently reheat on the stovetop over low heat or in the microwave, stirring occasionally. This creamy pasta dish is not freezer-friendly, as the sauce tends to separate and become grainy upon thawing.