The Taste of This Pasta
Imagine this: tender bites of chicken lightly seared in butter and olive oil, releasing that irresistible golden crust. Then comes the garlic — sizzling just enough to perfume the air — followed by cream and broth swirling into the skillet, forming a luscious, savory sauce. When the cheddar and Parmesan melt in, magic happens! The sauce becomes thick, silky, and deeply flavorful. The pasta soaks it all up, making each forkful rich, cheesy, and full of garlicky goodness.
Benefits of This Recipe
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- Protein-packed: Chicken and cheese give this dish a hearty dose of protein.
- Calcium boost: Thanks to cheddar and Parmesan.
- Customizable: You can easily swap the pasta or add veggies.
- Perfect for meal prep: It reheats beautifully for next-day lunches.
Ingredients You’ll Need
- 2 chicken breasts, diced
- 8 oz penne pasta, cooked
- 2 tbsp butter
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- ½ cup chicken broth
- 1 cup shredded cheddar cheese
- ½ cup grated Parmesan cheese
- 1 tsp Italian seasoning
- Salt and pepper to taste
- Fresh parsley, for garnish
Tools You’ll Need
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- Large skillet or sauté pan
- Sauce whisk or spatula
- Pasta pot
- Measuring cups and spoons
- Colander
Ingredient Additions & Substitutions
Want to make it your own? Try these easy tweaks!
- Add veggies: Spinach, sun-dried tomatoes, or broccoli are perfect mix-ins.
- Swap the pasta: Fettuccine, rotini, or even gluten-free pasta work beautifully.
- Make it spicy: A dash of red pepper flakes or cayenne adds a little kick.
- Go lighter: Use half-and-half instead of heavy cream for a less rich sauce.
How to Make Cheddar Parmesan Garlic Butter Chicken with Creamy Penne Pasta
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- Cook the chicken:
Heat butter and olive oil in a large skillet over medium-high heat. Add diced chicken, season with salt, pepper, and Italian seasoning. Cook until golden brown and fully cooked through. - Sauté the garlic:
Add minced garlic and cook for about 30 seconds until fragrant — don’t let it burn! - Make the sauce:
Pour in heavy cream and chicken broth, stirring to combine. Let it simmer for 3–4 minutes until it slightly thickens. - Add the cheese:
Lower the heat, then stir in shredded cheddar and Parmesan until the sauce becomes smooth and creamy. - Combine with pasta:
Add your cooked penne pasta to the skillet and toss until evenly coated in the cheesy sauce. - Finish and serve:
Garnish with chopped parsley and an extra sprinkle of Parmesan if desired. Serve warm and enjoy every bite!
- Cook the chicken:
Tips for Making the Best Creamy Chicken Pasta
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- Don’t overcook the pasta. Keep it slightly al dente; it’ll finish cooking in the sauce.
- Grate your own Pre-shredded cheese often contains anti-caking agents that prevent smooth melting.
- Simmer gently. High heat can cause the cream sauce to separate — keep it low and steady.
- Use fresh garlic. It makes a world of difference in flavor!
Storage Instructions
Let leftovers cool completely, then transfer to an airtight container.
- Refrigerator: Keeps well for up to 3 days.
- Freezer: Store up to 1 month. Thaw overnight in the fridge before reheating.
- Reheating tip: Warm gently over low heat with a splash of cream or milk to loosen the sauce.
General Information
- Prep time: 10 minutes
- Cook time: 20 minutes
- Total time: 30 minutes
- Servings: 4
- Difficulty: Easy
Frequently Asked Questions
Can I use rotisserie chicken instead of raw chicken?
Absolutely! Just add the cooked, shredded chicken when you stir in the sauce.
Can I make this without cream?
Yes — use evaporated milk or a mix of milk and cream cheese for a lighter version.
Can I add vegetables?
Definitely! Spinach, bell peppers, mushrooms, or cherry tomatoes add both color and nutrition.
How can I make it extra cheesy?
Add an extra ½ cup of cheddar and a sprinkle of mozzarella for a gooey finish.
Nutritional Information (per serving)
Approximate values:
- Calories: 640
- Protein: 42g
- Carbohydrates: 36g
- Fat: 36g
- Fiber: 2g
- Sodium: 580mg
