Cheddar Parmesan Garlic Butter Chicken

Cheesy, garlicky, and full of rich flavor, this chicken penne pasta is the ultimate comfort food I turn to whenever everyone clamors for a creamy meal that goes beyond the basics. Tender strips of chicken pair with a velvety cheddar parmesan garlic butter sauce, gently wrapping every bite of pasta in serious deliciousness. It is the kind of dish that leaves everyone swooning and always reaches the table in about half an hour if you work smart.

Cooking this always reminds me how something simple can turn into an all-time favorite meal. My husband actually requests this the minute I say we have leftover chicken on hand.

Ingredients

• Boneless skinless chicken breasts: Look for plump pieces with a pink sheen — these thin easily for even quick cooking
• Sharp cheddar cheese: Go for a block and shred it yourself for best melting results — pre-shredded sometimes clumps
• Freshly grated parmesan: Delivers that nutty punch — use genuine parmesan if possible
• Garlic: Fresh cloves are a must — nothing matches the aroma and sweetness that comes after a quick sauté
• Heavy cream or half and half: Both work but heavy cream gives the most luscious result
• Olive oil and unsalted butter: Together they fry the chicken to golden and give the sauce tons of flavor
• Penne or similar pasta: Sturdy shapes hold up well and cling to sauce — rigatoni or rotini work too
• Italian seasoning and Dijon mustard: The seasoning rounds out the sauce while just a dash of Dijon adds a subtle complexity

Instructions

Prep and Season the Chicken:

Pat chicken breasts dry thoroughly using paper towels so they get the best sear. Slice each breast in half horizontally creating cutlets about an inch thick. Coat both sides evenly with salt, black pepper, garlic powder and paprika.

Cook the Chicken:

Heat olive oil and butter in a large skillet over medium high until shimmering. Place chicken in without crowding; let each side cook for five to six minutes untouched so a deep golden crust forms and the inside cooks through. Once pulled from the pan let rest for five minutes before slicing so juices lock in.

Boil the Pasta:

While chicken cooks, bring a big pot of salted water to a rapid boil. Drop in the penne and stir. Cook until just al dente, checking around the ten minute mark and saving a cup of the pasta water as you drain.

Sauté Garlic for Sauce:

Use the same skillet — do not clean it out. Melt the garlic butter over medium and add the minced garlic. Stir constantly for about a minute just until soft and fragrant, not browned.

Build the Roux:

Sprinkle flour evenly into the skillet and whisk non-stop for two minutes. The butter and flour should merge into a smooth pale paste base.

Pour and Whisk the Sauce:

Slowly add the heavy cream whisking as you go so no lumps form then add the chicken broth and Dijon. Simmer until just thickened.

Melt the Cheeses:

Reduce heat to low and gradually work in the cheddar and parmesan, whisk well after each addition. Gently stir in Italian seasoning, onion powder, a pinch of red pepper flakes if you want, and season with more salt and pepper. Use reserved pasta water to thin if needed.

Combine Pasta and Chicken:

Toss cooked pasta right into the skillet letting it absorb the creamy cheese sauce. Add sliced chicken on top and mix so the sauce hugs every piece. Let everything sit over low heat for a few minutes for flavors to blend.

Finish and Serve:

Shower with extra parmesan and torn parsley for a bright touch. Scoop straight to plates and serve piping hot. Every forkful bursts with cheesy, creamy, garlicky flavor.

I am a fool for good parmesan so I never skip the extra sprinkle on top. The smell alone makes me think of family celebrations around the table especially when we pair this with a crisp salad and a glass of white wine.

Storage and Leftover Tips

To keep leftovers moist store in an airtight container and splash a tablespoon of milk or cream over the pasta before microwaving. The sauce will return to its silky texture as it heats up. I love doubling the batch because the flavors get stronger overnight and everyone wants to race for the last portion at lunch.

Easy Ingredient Swaps

Almost any sturdy pasta shape fits here so fusilli or farfalle are fantastic choices. For the chicken you can use tenderloins or pre-cooked rotisserie in a pinch. If you want less cheese go for a blend of mozzarella and parmesan for a milder taste.

Perfect Ways to Serve This

A little lemon zest on top right before serving makes the flavors pop. I often serve a heap of sautéed green beans or broccoli on the side. The sauce clings well if you spoon a little extra over the cooked veggies.

The Story Behind This Recipe

This pasta came to life when I wanted to dress up basic chicken for a date night in. My kids now call it the golden pasta thanks to the color and buttery cheese aroma. Nothing makes me happier than watching everyone scrape their plates clean and ask if I made enough for seconds.

Adapting for Every Season

A handful of halved cherry tomatoes in the summer gives brightness. In colder months slip in sautéed mushrooms or wilted spinach for earthiness. Holiday leftovers like roasted turkey can also be folded in for something fresh.

Three quick notes

Cut chicken evenly for best texture. Shred cheese yourself for perfect melting. Let the cooked chicken rest before slicing to lock in juiciness.

What People Are Saying

Friends have texted me after making this to say it beats restaurant pasta. One neighbor even claimed this is the only dish her picky toddler will devour happily.

Freezer Meal Conversion

Allow sauce to cool completely before packing with chicken and pasta into a freezer safe container. Reheat gently over the stove and add more cream if needed to bring back the luxurious texture.

This recipe captures pure comfort in every bite and truly brightens even the busiest weeknights. Give it a try and watch it become a new beloved favorite for your own table.

Recipe Q&A

→ How do I keep the chicken moist?

Let the chicken rest after searing and slice only after a few minutes, allowing juices to redistribute for maximum tenderness.

→ Can I use other types of pasta?

Short pasta like rigatoni or rotini works beautifully, capturing the creamy sauce and holding up to the hearty chicken.

→ Is there a lighter sauce option?

Substitute half-and-half for heavy cream for a lighter sauce that still delivers creamy texture and flavor.

→ What’s the secret for extra flavor in the sauce?

Sautéing garlic in butter and using the same pan as the chicken preserves savory browned bits, deepening the taste.

→ How do I adjust the sauce consistency?

Add reserved pasta water in small amounts until the sauce reaches silky, glossy perfection for easy coating.

→ Can I make ahead and reheat?

This dish reheats well; keep a touch of extra cream or broth to loosen the sauce if needed upon reheating.