One-Skillet Cheddar Parmesan Garlic Butter Chicken & Creamy Penne Pasta
Oh honey, do I have a recipe that’s going to make your weeknight dinners sing! There’s just something about a comforting bowl of pasta, especially when it's paired with tender, golden-brown chicken, that brings back all the cozy feelings, isn't there? This isn't just any chicken and pasta dish; this is a flavor-packed, one-skillet wonder that tastes like you spent hours in the kitchen, but actually comes together faster than you can say "dinner is served!"Remember those busy evenings when you wished a delicious, homemade meal would magically appear? Well, this easy one-pan creamy chicken dinner is pretty close to magic. It’s comforting, incredibly easy, and guarantees smiles around the table. Get ready for a new family favorite that will have everyone asking for seconds (and maybe even thirds!).
Equipment
- Large skillet
- Large pot
- Meat Mallet or Heavy Skillet
- Shallow dishes
- Meat thermometer
Ingredients
- 4 breasts boneless, skinless chicken (about 6 oz each)
- 1 cup sharp cheddar cheese freshly grated
- 0.75 cup Parmesan cheese finely grated
- 1 cup panko breadcrumbs
- 2 large eggs beaten
- 1 cup all-purpose flour
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 0.5 tsp smoked paprika
- salt and freshly ground black pepper to taste
- 2 tbsp olive oil
- 12 oz penne pasta
- 4 tbsp unsalted butter
- 4 cloves fresh garlic minced
- 1 cup heavy cream
- 0.5 cup reserved pasta water
- 0.5 cup Parmesan cheese grated
- 2 tbsp fresh parsley chopped, for garnish
- 0.25 tsp red pepper flakes optional
Instructions
- Step 1: First things first, let's get our breading station set up! Grab three shallow dishes. In the first dish, place your all-purpose flour. In the second, pour your beaten eggs. And in the third, combine that gorgeous 1 cup of freshly grated sharp cheddar, ¾ cup of finely grated Parmesan, 1 cup of panko breadcrumbs, 1 teaspoon of garlic powder, 1 teaspoon of Italian seasoning, and ½ teaspoon of smoked paprika. Give it a good mix to ensure everything is well combined.
- Step 2: Now, let's get those chicken breasts ready. Season them generously with salt and pepper on both sides. Then, using a meat mallet (or the bottom of a heavy skillet if you don’t have one), gently pound each chicken breast to an even ¾-inch thickness. This helps them cook uniformly and prevents dry spots!
- Step 3: Time to make them crispy! Dredge each chicken breast in the flour, shaking off any excess. Next, dip it into the beaten eggs, letting any extra drip off. Finally, press it firmly into the cheese-breadcrumb mixture, making sure every inch is completely covered. Once coated, let your chicken pieces rest for about 5 minutes. This little break helps the breading adhere better.
- Step 4: Heat 2 tablespoons of olive oil in a large, oven-safe skillet over medium-high heat. Once hot, carefully place the breaded chicken breasts in the skillet. Cook for 4-5 minutes per side until they're beautifully golden brown and crispy. Once they’ve got that lovely crust, transfer the entire skillet to a preheated 375°F oven for 15-18 minutes, or until the internal temperature of the chicken reaches 165°F. Use a meat thermometer to be sure! Once cooked, take the skillet out and let the chicken rest for 5 minutes before slicing.
- Step 5: While your gorgeous chicken is finishing up its oven tan, get a large pot of generously salted water boiling. Add your penne pasta and cook it for 1-2 minutes LESS than the package directions suggest. We want it al dente! Before draining, remember to scoop out about 1 cup of that starchy pasta water – it's crucial for our sauce. Then, drain the pasta.
- Step 6: Here's where the magic happens! In the same skillet you used for the chicken (don't clean it, those browned bits are flavor gold!), melt 4 tablespoons of unsalted butter over medium heat. Add your 4 minced fresh garlic cloves and sauté for about 60 seconds until they're fragrant. Be careful not to let them brown. Pour in 1 cup of heavy cream and let it simmer for 2-3 minutes until it thickens just slightly.
- Step 7: Add the drained, slightly undercooked pasta to the cream sauce in the skillet. Toss it gently, adding about ¼ cup of the reserved pasta water. If the sauce looks a little too thick, add more pasta water a tablespoon at a time until you reach your desired smooth, creamy consistency. Remove the skillet from the heat, stir in the remaining ½ cup of grated Parmesan cheese, and season with salt and pepper to taste. Plate it up, then garnish with fresh chopped parsley and those optional red pepper flakes for a little zing! Enjoy!
Notes
This recipe is wonderfully versatile; consider swapping sharp cheddar for provolone, mozzarella, or smoked gouda, or using your favorite short pasta like rigatoni, ziti, or rotini. Boost nutrition by adding cooked broccoli florets, sautéed spinach, sun-dried tomatoes, or frozen peas. For more heat, increase red pepper flakes or add cayenne. Fresh basil or thyme can enhance the sauce. The recipe can also be made with thinly sliced pork cutlets or firm tofu. For best results, pound chicken evenly, let breaded chicken rest for 5 minutes, avoid overcrowding the skillet, and cook pasta al dente. Always save pasta water for sauce consistency and taste to adjust seasoning. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in a skillet with a splash of milk or broth, or microwave. Freezing is not recommended due to potential sauce separation and loss of breading crispness.