Cheddar Parmesan Garlic Butter Chicken with Creamy Penne Pasta
Creamy, juicy, and loaded with cheesy garlic goodness, this dish is a comforting weeknight dinner that feels like a hug on a plate.
Print
Pin
Servings: 4 servings
Equipment
- Large Pot
- Skillet
- Cutting Board
- Measuring Cups
- Measuring Spoons
Ingredients
Ingredients
- 2 large boneless, skinless chicken breasts about 1 to 1 1/4 pounds total
- 1 teaspoon salt divided (season chicken and adjust to taste)
- 1/2 teaspoon black pepper freshly ground
- 2 tablespoons unsalted butter divided (1 tbsp for cooking chicken, 1 tbsp for sauce)
- 3 cloves garlic minced (about 1 tablespoon)
- 1 cup heavy cream room temperature if possible
- 1 cup cheddar cheese shredded (sharp cheddar for best flavor)
- 1/2 cup Parmesan cheese grated (freshly grated recommended)
- 8 ounces penne pasta dry, cooked according to package
- 1-2 tablespoons parsley for garnish, chopped
Instructions
- Bring a large pot of salted water to a boil. Cook the penne pasta according to package instructions until al dente. Drain, toss with a drizzle of olive oil or a small pat of butter to prevent sticking, and set aside.
- Pat the chicken breasts dry with paper towels. Season both sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper each (adjust to taste).
- In a large skillet over medium heat, heat 1 tablespoon of butter until foaming. Add the chicken breasts and cook until golden brown and cooked through, about 6–7 minutes per side depending on thickness. Internal temperature should reach 165°F (74°C). Remove the chicken from the skillet, transfer to a cutting board, and let rest for 5 minutes before slicing.
- Reduce heat to medium-low. Add the remaining 1 tablespoon butter to the same skillet. Add the minced garlic and sauté for about 30 seconds until fragrant—do not let it brown.
- Pour in the heavy cream and bring to a gentle simmer, scraping up any browned bits from the bottom of the skillet for flavor. Let the cream warm for 1–2 minutes.
- Stir in the shredded cheddar and grated Parmesan a little at a time until melted and the sauce is smooth. Taste and season with remaining salt and pepper if needed. If the sauce is too thick, thin with 1–2 tablespoons of pasta cooking water or milk.
- Add the cooked penne pasta to the sauce and toss gently until every piece is coated and heated through. Slice the rested chicken into 1/2-inch pieces and arrange over the creamy pasta. Garnish with chopped parsley and serve immediately.
Notes
Use freshly grated Parmesan and shredded cheddar for best melting and flavor. Don’t overcook the chicken to ensure juiciness.