Description

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

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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.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Main Course
Method: Skillet + Baking
Cuisine: American