Cheddar Parmesan Garlic Butter Chicken with Creamy Penne Pasta
Introduction
This dish is a restaurant-style masterpiece made right at home! Juicy chicken breasts are seared in a garlic butter sauce and tossed with a creamy, cheesy penne pasta made from a blend of cheddar and Parmesan cheeses. It’s indulgent, rich, and perfect for a cozy family dinner or a weekend treat. The flavor combo of sharp cheddar, nutty Parmesan, and savory garlic butter makes it unforgettable.
Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Ingredients
For the Chicken:
2 large chicken breasts (about 1 lb / 450 g), halved horizontally
1 teaspoon paprika
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons all-purpose flour (for light coating)
2 tablespoons butter
1 tablespoon olive oil
For the Creamy Cheddar-Parmesan Sauce:
2 tablespoons butter
4 cloves garlic, minced
1 ½ cups heavy cream (or half-and-half)
½ cup chicken broth
½ cup grated Parmesan cheese
1 cup shredded sharp cheddar cheese
½ teaspoon Italian seasoning
Salt and pepper to taste
Optional: pinch of chili flakes for a little kick
For the Pasta:
10 oz (about 3 cups) penne pasta
Salt for boiling water
1 tablespoon butter (for coating after boiling)
Optional Garnish:
Chopped parsley or basil
Extra grated Parmesan for topping
Instructions
Prepare and Season the Chicken
Cut chicken breasts in half horizontally to create thinner cutlets (this helps them cook evenly).
Season both sides with paprika, garlic powder, onion powder, salt, and black pepper.
Lightly coat each piece in flour, shaking off excess.
Sear the Chicken
In a large skillet, heat 2 tablespoons butter and 1 tablespoon olive oil over medium-high heat.
Add the chicken and cook for 4–5 minutes per side, until golden brown and cooked through.
Remove chicken from the skillet and set aside on a plate (cover to keep warm).
Boil the Pasta
In a large pot, bring salted water to a boil.
Cook penne pasta according to package directions until al dente (firm but tender).
Drain, toss with 1 tablespoon butter, and set aside.
Make the Garlic Butter Sauce
In the same skillet used for the chicken (do not clean it), add 2 tablespoons butter and minced garlic.
Sauté for 30 seconds–1 minute until fragrant.
Pour in chicken broth and heavy cream, stirring to combine.
Lower the heat and add Parmesan and cheddar cheeses, whisking until melted and smooth.
Season with Italian seasoning, salt, pepper, and chili flakes (optional).
Let the sauce simmer gently for 3–4 minutes, until slightly thickened.
Combine Pasta and Sauce
Add cooked penne to the sauce and toss until the pasta is fully coated and creamy.
Add a splash of reserved pasta water (1–2 tablespoons) if the sauce is too thick.
Add the Chicken
Slice the cooked chicken into strips or serve whole on top of the pasta.
Spoon some extra sauce over the chicken for a glossy finish.
Sprinkle with extra Parmesan cheese and chopped parsley.
Serving Suggestions
Serve hot with:
A side of garlic bread or buttery dinner rolls
A fresh green salad or steamed broccoli
A sprinkle of red chili flakes for extra flavor
Tips & Variations
Extra creamy: Add 2 oz (60 g) of cream cheese to the sauce for ultra richness.
Lighter option: Use milk instead of cream and add a bit of cornstarch slurry (1 tsp cornstarch + 2 tbsp water) to thicken.
Spicy version: Mix 1 tsp hot sauce or cayenne into the sauce.
Air fryer chicken variation: Cook the seasoned chicken at 375°F (190°C) for 14–16 minutes, flipping halfway through.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Reheat: Warm gently on the stove with a splash of milk or cream to loosen the sauce.
Freezer: Not ideal to freeze due to the creamy sauce texture.