Cheddar Parmesan Garlic Butter Chicken (Printable Format)
Juicy chicken with creamy penne in a cheesy garlic butter sauce; easy, hearty, and packed with flavor.
# Needed Ingredients:
→ For the Chicken
01 -
2 large boneless, skinless chicken breasts (about 1.5 pounds)
02 -
1 teaspoon salt
03 -
1/2 teaspoon black pepper
04 -
1 teaspoon garlic powder
05 -
1/2 teaspoon paprika
06 -
1 tablespoon olive oil
07 -
2 tablespoons unsalted butter
→ For the Pasta
08 -
12 ounces penne pasta (or substitute with rigatoni or rotini)
09 -
1 tablespoon salt (for pasta water)
→ For the Garlic Butter Cheese Sauce
10 -
4 tablespoons unsalted butter
11 -
5 cloves garlic, minced
12 -
2 tablespoons all-purpose flour
13 -
2 cups heavy cream (or use half-and-half for lighter sauce)
14 -
1/2 cup chicken broth
15 -
1 teaspoon Dijon mustard (optional)
16 -
1 cup sharp cheddar cheese, shredded
17 -
3/4 cup Parmesan cheese, freshly grated
18 -
1/2 teaspoon crushed red pepper flakes (optional)
19 -
salt and black pepper to taste
20 -
1 teaspoon Italian seasoning
21 -
1/2 teaspoon onion powder
→ For Garnish
22 -
freshly grated Parmesan cheese
23 -
chopped fresh parsley (optional)
24 -
drizzle of melted garlic butter or olive oil (optional)
# Preparation Steps:
01 -
Pat chicken breasts dry with paper towels. Slice each breast horizontally to form 1-inch thick cutlets. Season all sides with salt, black pepper, garlic powder, and paprika.
02 -
In a large skillet, heat olive oil and 2 tablespoons butter over medium-high. Add chicken cutlets and cook for 5–6 minutes per side until golden brown and the internal temperature reaches 165°F. Transfer to a cutting board and let rest for 5 minutes, then slice into strips or bite-sized pieces.
03 -
Bring a large pot of salted water to a rolling boil. Add penne pasta and cook until al dente, about 10–11 minutes. Reserve 1 cup pasta water, drain pasta, and set aside.
04 -
In the used skillet, melt 4 tablespoons butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant, avoiding browning. Sprinkle in flour and whisk continuously for 1–2 minutes to create a smooth, golden roux.
05 -
Slowly pour in heavy cream while whisking steadily. Add chicken broth and whisk until sauce thickens slightly. Stir in Dijon mustard if using. Reduce heat to medium-low and add cheddar and Parmesan cheeses in batches, stirring until melted and smooth.
06 -
Add Italian seasoning, onion powder, and a pinch of salt and black pepper. Mix in crushed red pepper flakes if desired. Adjust seasoning and sauce thickness by adding reserved pasta water as necessary.
07 -
Add cooked pasta to the sauce and toss to coat evenly. Return sliced chicken to the skillet and stir gently to combine. Simmer over low heat for 3–4 minutes to meld flavors. If sauce thickens too much, incorporate additional pasta water or a splash of cream.
08 -
Remove skillet from heat. Garnish with fresh Parmesan and chopped parsley. Drizzle with melted garlic butter or olive oil if desired. Serve immediately while hot, ensuring each portion includes pasta, chicken, and sauce.
# Supplementary Details:
01 -
Allow chicken to rest before slicing to preserve juiciness and ensure even moisture.
02 -
Reserve pasta water to help achieve desired sauce consistency without over-thinning.
03 -
For a lighter result, substitute half-and-half for heavy cream and reduce the amount of cheese.