I love this dish for its creamy texture, deep flavor, and the way it turns simple ingredients into something that tastes like it came from a restaurant. The garlic butter and cheese sauce clings to every bite of pasta, and the chicken stays juicy thanks to a quick sear and proper resting time. I also appreciate how easy it is to customize—spicy, extra cheesy, or loaded with herbs—depending on what I’m craving that day.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Chicken
2 large boneless, skinless chicken breasts (about 1.5 pounds)
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1/2 teaspoon paprika
1 tablespoon olive oil
2 tablespoons unsalted butter
For the Pasta
12 ounces penne pasta
1 tablespoon salt (for pasta water)
For the Garlic Butter Cheese Sauce
4 tablespoons unsalted butter
5 cloves garlic, minced
2 tablespoons all-purpose flour
2 cups heavy cream
1/2 cup chicken broth
1 teaspoon Dijon mustard (optional)
1 cup sharp cheddar cheese, shredded
3/4 cup Parmesan cheese, freshly grated (plus more for garnish)
1/2 teaspoon crushed red pepper flakes (optional)
Salt and black pepper to taste
1 teaspoon Italian seasoning
1/2 teaspoon onion powder
Garnish
Freshly grated Parmesan cheese
Chopped fresh parsley
Melted garlic butter or olive oil (optional)
Directions
Prepare the Chicken: I pat the chicken breasts dry and slice them horizontally into even cutlets about 1 inch thick. I season both sides with salt, pepper, garlic powder, and paprika.
Cook the Chicken: In a large skillet, I heat olive oil and 2 tablespoons of butter over medium-high heat. I cook the cutlets for 5–6 minutes per side, until golden and cooked through (internal temp of 165°F). I set them aside to rest for 5 minutes before slicing.
Cook the Pasta: While the chicken cooks, I boil the pasta in salted water until al dente—about 10–11 minutes. I reserve 1 cup of pasta water before draining and set the pasta aside.
Make the Garlic Butter Sauce: In the same skillet, I melt 4 tablespoons of butter over medium heat and sauté the garlic for 1 minute. I whisk in the flour and cook for 1–2 minutes to make a golden roux.
Build the Sauce: I slowly whisk in the cream, followed by chicken broth and Dijon mustard. I cook until it thickens slightly, then stir in cheddar and Parmesan in batches until fully melted and smooth. I season with Italian seasoning, onion powder, salt, pepper, and crushed red pepper flakes if using. If the sauce gets too thick, I add reserved pasta water a little at a time.
Combine Everything: I add the cooked pasta into the sauce and toss to coat. I return the sliced chicken to the skillet and stir gently to combine. I let it simmer on low for 3–4 minutes to blend the flavors.
Finish and Serve: Off the heat, I top with extra Parmesan and chopped parsley. Sometimes I drizzle a little melted garlic butter or olive oil over the top for even more richness. I serve it hot and creamy.
Servings and Timing
Yield: 6–8 servings
Prep time: 10–15 minutes
Cook time: 35–40 minutes
Total time: 55 minutes
Variations
Spicy Kick: I add more red pepper flakes or a splash of hot sauce.
Veggie Add-In: I stir in sautéed spinach, mushrooms, or sun-dried tomatoes.
Protein Swap: I use shrimp or sliced sausage instead of chicken for a fun twist.
Extra Cheese: I sometimes add a little mozzarella or provolone for a gooier texture.
Lighter Version: I swap heavy cream with half-and-half or a mix of milk and Greek yogurt.
Storage/Reheating
Refrigerator: I store leftovers in an airtight container for up to 4 days.
Freezer: This dish can be frozen (without garnishes), but the sauce may need extra cream when reheating.
Reheating: I reheat gently on the stove with a splash of milk or cream to loosen the sauce. Microwave works too—just stir halfway through.
FAQs
How do I keep the chicken juicy?
I don’t skip the resting step after cooking. Letting the chicken rest before slicing helps it retain moisture.
Can I make this ahead?
Yes, I make the sauce and pasta ahead, store them separately, then reheat and combine just before serving.
What can I use instead of heavy cream?
I’ve had success with half-and-half or whole milk with a bit of cornstarch to help thicken the sauce.
Is it spicy?
Only if I add the red pepper flakes. It’s easy to control the heat level or leave them out entirely.
Can I use pre-cooked chicken?
Definitely. I often use leftover rotisserie chicken—just stir it in toward the end to warm through.
Conclusion
Cheddar Parmesan Garlic Butter Chicken is my go-to when I want a creamy, hearty meal that’s loaded with flavor and easy to put together. It feels fancy enough for guests but simple enough for a weeknight dinner. The rich sauce, tender chicken, and cheesy goodness always hit the spot—and I promise, there won’t be leftovers for long.
This rich and creamy cheddar Parmesan garlic butter chicken with penne pasta is comfort food at its finest. Juicy chicken, cheesy sauce, and tender pasta in one irresistible skillet meal.
Ingredients
For the Chicken:
2 large boneless, skinless chicken breasts (about 1.5 lbs)
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1/2 teaspoon paprika
1 tablespoon olive oil
2 tablespoons unsalted butter
For the Pasta:
12 ounces penne pasta
1 tablespoon salt (for pasta water)
For the Garlic Butter Cheese Sauce:
4 tablespoons unsalted butter
5 cloves garlic, minced
2 tablespoons all-purpose flour
2 cups heavy cream
1/2 cup chicken broth
1 teaspoon Dijon mustard (optional)
1 cup sharp cheddar cheese, shredded
3/4 cup Parmesan cheese, freshly grated (plus more for garnish)
1/2 teaspoon crushed red pepper flakes (optional)
Salt and black pepper to taste
1 teaspoon Italian seasoning
1/2 teaspoon onion powder
Garnish (Optional):
Extra grated Parmesan cheese
Fresh parsley, chopped
Drizzle of melted garlic butter or olive oil
Instructions
Step 1: Prepare the Chicken
Pat chicken breasts dry and slice horizontally into even 1-inch thick cutlets.
Season both sides with salt, pepper, garlic powder, and paprika.
In a large skillet, heat olive oil and 2 tablespoons butter over medium-high heat.
Sear chicken 5–6 minutes per side or until golden and cooked through (internal temp 165°F).
Rest chicken for 5 minutes, then slice into strips or cubes.
Step 2: Cook the Pasta
6. Meanwhile, boil a large pot of salted water.
7. Cook penne until al dente (10–11 minutes).
8. Reserve 1 cup pasta water, then drain and set aside.
Step 3: Make the Garlic Butter Sauce
9. In the same skillet, melt 4 tablespoons butter over medium heat.
10. Add garlic and sauté for 1 minute.
11. Whisk in flour and cook 1–2 minutes to form a roux.
12. Slowly whisk in cream, then chicken broth and Dijon (if using). Simmer until slightly thickened.
13. Stir in cheddar and Parmesan gradually until melted and smooth.
14. Add Italian seasoning, onion powder, salt, pepper, and red pepper flakes if using.
15. Thin sauce with reserved pasta water as needed.
Step 4: Combine Pasta and Chicken
16. Add drained pasta to sauce and toss to coat.
17. Stir in sliced chicken and let simmer 3–4 minutes over low heat.
18. Adjust sauce consistency with more pasta water or cream if needed.
Step 5: Serve
19. Remove from heat. Top with extra Parmesan and parsley.
20. Drizzle with garlic butter or olive oil (optional).
21. Serve immediately.
Notes
Rest the chicken before slicing to retain juices.
Pasta water helps emulsify and loosen the sauce. Add it gradually for creamier texture.
Customize with broccoli, sun-dried tomatoes, or spinach if desired.
Store leftovers in an airtight container in the fridge for up to 3 days.
