Oh honey, do you ever have those nights? The ones where you walk in the door, utterly exhausted, and the thought of cooking a complicated meal just makes you want to crawl under a blanket? Yeah, me too! But then there are those moments when you crave something incredibly comforting, undeniably delicious, and surprisingly easy. That, my friend, is where this Creamy Cheddar Parmesan Garlic Butter Chicken with Penne Pasta swoops in like a superhero in a skillet!
This isn’t just another dinner; it’s a warm hug in a bowl, a flavor explosion that’ll have everyone asking for seconds. Imagine tender, seasoned chicken swimming in a rich, velvety sauce brimming with sharp cheddar, nutty Parmesan, and aromatic garlic butter, all tossed with perfectly cooked penne. It’s the kind of meal that feels fancy enough for guests but comes together so quickly, you’ll wonder if you used a magic wand. Plus, it uses just one skillet for the sauce and chicken, meaning less cleanup – hooray!
I promise you, once you try this recipe, it’s going to become a regular in your rotation. It’s the perfect answer to those busy weeknights when you need something hearty and satisfying without all the fuss. Speaking of easy weeknight wonders, you might also love our One-Pot Smoky BBQ Meatball Pasta for another simple, crowd-pleasing option!
Why You’ll Love Cheddar Parmesan Garlic Butter Chicken with Creamy Penne Pasta
- Fast: From start to finish, you’re looking at about 30 minutes! Perfect for those “what’s for dinner?” emergencies.
- Easy: Simple ingredients and straightforward steps mean even beginner cooks can nail this.
- Giftable: While not traditionally “giftable” in a basket, a warm pan delivered to a new parent or a friend in need is pure gold.
- Crowd-pleasing: Creamy pasta, savory chicken, and cheese? It’s a guaranteed hit with kids and adults alike!
Ingredients
Gather your simple treasures, and let’s get cooking!
- 12 oz penne pasta: I love penne because its ridges and hollow centers are perfect for catching all that glorious creamy sauce. But feel free to use your favorite pasta shape!
- 1 lb chicken breast, cut into chunks: Boneless, skinless chicken breast keeps things lean and cooks quickly. Cutting it into bite-sized pieces ensures every forkful is perfect.
- 3 tbsp butter: The base for our delicious chicken and the fragrant garlic. Don’t skimp on the good stuff!
- 4 garlic cloves, minced: Ah, garlic! The heart and soul of this dish. If you’re a garlic lover like me, a little extra never hurts!
- 1 cup heavy cream: This is where the magic happens, giving us that luxurious, velvety texture for our sauce.
- 1 cup chicken broth: Adds depth of flavor without making the sauce too heavy.
- 1 cup sharp cheddar cheese, shredded: For that irresistible, tangy, melty goodness. Shred it yourself for the best melt!
- 1 cup Parmesan cheese, grated: Adds a salty, nutty, umami kick that perfectly complements the cheddar.
- 1 tsp Italian seasoning: A quick shortcut to a medley of classic savory herbs.
- Salt, to taste: Always season as you go!
- Pepper, to taste: Freshly cracked black pepper is always a winner.
- Fresh parsley, chopped (for garnish): A sprinkle of fresh green not only looks beautiful but adds a lovely, bright finish.
How to Make Cheddar Parmesan Garlic Butter Chicken with Creamy Penne Pasta
Get ready for pure deliciousness – it’s easier than you think!
- First things first, let’s get that pasta cooking! Grab a large pot, fill it with water, add a generous pinch of salt (it’s your only chance to season the pasta itself!), and bring it to a rolling boil. Toss in your 12 oz penne pasta and cook according to the package directions until it’s perfectly al dente. That means it should be tender but still have a slight bite to it. Once it’s ready, drain it well and set it aside.
- While your pasta is doing its thing, let’s turn our attention to the chicken. Take your 1 lb chicken breast, cut into chunks, and season it generously with salt, pepper, and 1 tsp Italian seasoning. Now, in a large skillet (the bigger, the better!), melt 3 tbsp butter over medium-high heat. Once the butter is shimmering, add your seasoned chicken chunks. Cook them until they’re beautifully golden brown on the outside and thoroughly cooked through. This usually takes about 5-7 minutes, depending on the size of your chunks. Once done, remove the chicken from the skillet and keep it warm. You can just put it on a plate and tent it with foil.
- Now for the star of the show – that creamy sauce! Using the same skillet (don’t clean it, those browned bits are flavor!), add the 4 minced garlic cloves and sauté them in the leftover butter and chicken drippings for about 30 seconds to a minute until they’re wonderfully fragrant. Be careful not to burn the garlic! Pour in 1 cup heavy cream and 1 cup chicken broth, stirring well. Bring the mixture to a gentle simmer, then reduce the heat to low. Stir in your 1 cup shredded sharp cheddar cheese and 1 cup grated Parmesan cheese. Keep stirring until both cheeses are completely melted and the sauce is perfectly 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 every piece of pasta and every chunk of chicken is thoroughly coated in that rich, velvety goodness.
- To finish, transfer your incredible pasta to serving plates or a large bowl. If you like, sprinkle with a little extra Parmesan cheese and a generous handful of fresh, chopped parsley for a pop of color and freshness. Serve hot and watch those happy faces!
Substitutions & Additions
This recipe is super flexible, so feel free to make it your own!
- Pasta Power: No penne? No problem! Fettuccine, rotini, cavatappi, or even linguine would work beautifully here.
- Protein Swaps: Not a chicken fan? You could easily use cooked shrimp, turkey breast, or even a can of drained chickpeas for a vegetarian twist. Leftover rotisserie chicken is also a fantastic shortcut – just shred it and add it in step 4!
- Cheese Please: Feel free to play with your cheese blend! Gruyere, Fontina, or even a mild white cheddar would be delicious alongside or in place of some of the sharp cheddar.
- Veggie Boost: Want to sneak in some greens? Wilt in a few handfuls of fresh spinach at the same time you add the cheese. Sautéed mushrooms, finely diced bell peppers, or steamed broccoli florets would also be great additions.
- Spice It Up: For a little kick, add a pinch of red pepper flakes to the garlic as it sautés.
- Herb Garden: If you don’t have Italian seasoning, a mix of dried oregano, basil, and thyme works wonders. Fresh thyme or rosemary sprigs added to the sauce as it simmers would also infuse lovely flavor.
- Extra Yum: Crumbled bacon bits stirred in at the end or some sun-dried tomatoes (drained and chopped) would add an extra layer of flavor and texture. And if you adore that cheesy garlic butter combo as much as I do, you’ve got to check out our Cheesy Garlic Butter Skillet Corn for a fantastic side dish!
Tips for Success
A few simple tricks to ensure your Cheddar Parmesan Garlic Butter Chicken turns out perfect every time!
- Don’t Overcook Your Pasta: Al dente is your friend! Overcooked, mushy pasta won’t hold up to the creamy sauce and can make the dish heavy.
- Season in Layers: Don’t just season the chicken; taste your sauce before you add the pasta and chicken. Adjust salt and pepper as needed. This layering of flavor is key to a truly delicious dish.
- Shred Your Own Cheese: Pre-shredded cheeses often contain anti-caking agents that can make your sauce slightly grainy. Taking an extra minute to shred your own cheddar and Parmesan will result in a much smoother, creamier sauce.
- Don’t Overcrowd the Skillet: When browning your chicken, cook it in batches if necessary. Overcrowding the skillet will steam the chicken instead of browning it, preventing that delicious golden crust from forming.
- Gentle Simmer for Sauce: Once you add the cream and cheese, keep the heat low and maintain a gentle simmer. Boiling vigorously can cause the sauce to separate or become oily.
How to Store Cheddar Parmesan Garlic Butter Chicken with Creamy Penne Pasta
Got leftovers? You’re in for another treat!
Store any leftover Cheddar Parmesan Garlic Butter Chicken with Creamy Penne Pasta in an airtight container in the refrigerator for up to 3-4 days. To reheat, I recommend using a skillet over medium-low heat. Add a splash of milk or chicken broth to help loosen the sauce and bring back that creamy texture. Stir gently until heated through. You can also microwave it, but low and slow with a splash of liquid gives the best results for maintaining creaminess.
FAQs
Here are answers to some common questions you might have!
Can I use pre-cooked chicken?
Absolutely! If you have leftover rotisserie chicken or pre-cooked chicken breast, simply shred or dice it and add it to the sauce along with the pasta in step 4. This makes the recipe even quicker! If you’re looking for more quick chicken ideas, our Ultimate Easy Sheet Pan Chicken Nachos is another winner!
What kind of penne pasta is best?
Any brand of penne pasta will work well! I usually opt for standard durum wheat semolina penne. You can also try whole wheat penne for a bit more fiber, or gluten-free penne if you have dietary restrictions. Just make sure to cook it according to package directions for the best texture.
How can I make this spicier?
If you like a little heat, add a pinch or two of red pepper flakes when you’re sautéing the garlic. You can also stir in a dash of your favorite hot sauce to the cream sauce for an extra kick without compromising the creamy texture.
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Easy Creamy Cheddar Parmesan Garlic Butter Chicken Penne
Ingredients
Equipment
Method
- Step 1: Cook pasta. Grab a large pot, fill it with water, add a generous pinch of salt, and bring to a rolling boil. Toss in your 12 oz penne pasta and cook according to package directions until al dente. Drain well and set aside.
- Step 2: Cook chicken. While pasta cooks, season 1 lb chicken breast chunks generously with salt, pepper, and 1 tsp Italian seasoning. In a large skillet, melt 3 tbsp butter over medium-high heat. Add seasoned chicken chunks and cook until golden brown and cooked through (about 5-7 minutes). Remove chicken from skillet and keep warm.
- Step 3: Prepare creamy sauce. Using the same skillet, add 4 minced garlic cloves and sauté in leftover butter and chicken drippings for 30 seconds to 1 minute until fragrant. Pour in 1 cup heavy cream and 1 cup chicken broth, stirring well. Bring to a gentle simmer, then reduce heat to low. Stir in 1 cup shredded sharp cheddar cheese and 1 cup grated Parmesan cheese until completely melted and the sauce is creamy and smooth.
- Step 4: Combine. Add the cooked penne pasta and the warm, cooked chicken back into the skillet with the creamy cheese sauce. Toss everything gently until every piece of pasta and chicken is thoroughly coated.
- Step 5: Serve. Transfer pasta to serving plates or a large bowl. If desired, sprinkle with extra Parmesan cheese and a generous handful of fresh, chopped parsley. Serve hot.
