Cheddar Parmesan Garlic Butter Chicken with Creamy Penne Pasta Recipe

Cheddar Parmesan Garlic Butter Chicken with Creamy Penne Pasta

If you’re craving a rich, comforting, and indulgent meal that combines savory chicken, creamy pasta, and the bold flavors of garlic, butter, cheddar, and Parmesan—then look no further. This Cheddar Parmesan Garlic Butter Chicken with Creamy Penne Pasta recipe is the ultimate fusion of rustic comfort food and gourmet flair. It’s perfect for weeknight dinners, date nights at home, or impressing guests at a weekend dinner party. With tender pan-seared chicken breasts smothered in a luxurious garlic butter sauce and a velvety blend of cheddar and Parmesan cheese over perfectly cooked penne pasta, every bite delivers a symphony of textures and tastes.

The History

Dishes combining chicken, cheese, and pasta have roots in both American casserole traditions and Italian-American culinary innovation. While classic dishes like Chicken Alfredo or Chicken Tetrazzini gained popularity in mid-20th century America, this particular recipe—a luscious medley of garlicky butter sauce, sharp cheddar, nutty Parmesan, and juicy chicken over penne—evolved from home cooks’ desire to create hearty, satisfying meals using pantry staples and bold flavors. The addition of cheddar gives it a distinctly American twist compared to traditional Italian cream-based sauces, which typically rely solely on Parmesan or Pecorino Romano. Over time, this dish has become a staple in family kitchens across North America, often passed down through generations or shared among friends looking for “that one amazing chicken and pasta recipe.”

Ingredients Breakdown

This recipe features a harmonious balance of protein, carbohydrates, fats, and umami-rich dairy elements. Here’s a detailed breakdown of each key component:

• Chicken Breasts: Boneless, skin-on (optional) chicken breasts are ideal for their tender texture and ability to absorb flavors while staying juicy during cooking.
• Penne Pasta: Short tubular pasta holds creamy sauces beautifully. Its firm bite stands up well to rich ingredients without becoming mushy.
• Butter: Unsalted butter forms the base of the sauce, providing richness and carrying the garlic flavor.
• Garlic: Fresh minced garlic adds aromatic depth and a slight pungency that mellows into sweetness when sautéed.
• Heavy Cream: Adds silkiness and body to the sauce, helping emulsify the cheeses and coat the pasta evenly.
• Cheddar Cheese: Sharp white cheddar contributes tanginess and a vibrant orange hue when melted. It offers more robust flavor than mild varieties.
• Parmesan Cheese: Aged Parmigiano-Reggiano brings salty, nutty complexity and helps thicken the sauce naturally due to its high protein content.
• Chicken Broth: Enhances moisture and layers savory depth into the sauce without overpowering other ingredients.
• Seasonings: Salt, black pepper, onion powder, paprika, dried oregano, and fresh parsley round out the flavor profile with warmth, earthiness, and brightness.
• Olive Oil: Used for searing chicken to prevent burning and add a fruity note.

Optional additions include sun-dried tomatoes, spinach, mushrooms, or roasted red peppers for extra color and nutrition.

Step-by-Step Recipe

1. Prepare the Pasta: Bring a large pot of salted water to a boil. Add penne pasta and cook according to package instructions until al dente (usually 10–12 minutes). Reserve ½ cup of pasta water before draining. Rinse only if serving cold; otherwise, drain and set aside.
2. Season and Sear the Chicken: Pat chicken breasts dry with paper towels. Season both sides generously with salt, pepper, onion powder, paprika, and a pinch of oregano. Heat olive oil in a large skillet over medium-high heat. Once hot, add chicken breasts and sear for 5–6 minutes per side, or until golden brown and internal temperature reaches 165°F (74°C). Remove chicken to a plate, cover loosely with foil, and let rest.
3. Sauté the Aromatics: In the same skillet, reduce heat to medium. Add butter and let melt completely. Stir in minced garlic and cook for 30–60 seconds until fragrant but not browned (to avoid bitterness).
4. Create the Creamy Sauce Base: Pour in chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pan (this adds incredible flavor). Allow the liquid to simmer for 2 minutes to reduce slightly. Slowly whisk in heavy cream and bring to a gentle simmer.
5. Melt in the Cheeses: Gradually add shredded sharp cheddar and grated Parmesan, stirring constantly until fully melted and smooth. If needed, use reserved pasta water (1–2 tablespoons at a time) to adjust consistency.
6. Combine Pasta and Sauce: Add drained penne to the cheesy sauce. Toss gently until all noodles are evenly coated. Taste and adjust seasoning as needed.
7. Slice and Serve Chicken: Slice rested chicken breasts diagonally into thin cutlets or leave whole, depending on presentation preference. Place atop or beside the creamy penne.
8. Garnish and Finish: Sprinkle with chopped fresh parsley and an extra dusting of Parmesan. For added richness, drizzle with a touch more melted garlic butter.

Tips

• Don’t Overcook the Chicken: Use a meat thermometer to ensure accuracy. Letting the chicken rest after cooking keeps it moist.
• Use Freshly Grated Cheese: Pre-shredded cheese contains anti-caking agents that can make sauces grainy. Always grate your own cheddar and Parmesan for best results.
• Control Sauce Thickness: The sauce will thicken as it cools. Keep reserved pasta water handy to loosen it up just before serving.
• Brown the Chicken Well: Proper browning enhances flavor via the Maillard reaction. Don’t overcrowd the pan—work in batches if necessary.
• Balance the Flavors: Too much cheese? Balance with a splash of lemon juice or white wine. Too bland? Boost with extra garlic, herbs, or a dash of hot sauce.
• Cook Pasta Al Dente: Slightly undercook the pasta by 1 minute since it will continue to absorb sauce once combined.

Variations and Customizations

This versatile recipe lends itself to endless creativity. Consider these delicious twists:

• Spicy Kick: Add red pepper flakes, diced jalapeños, or a swirl of sriracha to the sauce for heat lovers.
• Vegetarian Version: Omit chicken and add sautéed mushrooms, zucchini, bell peppers, and artichoke hearts for a hearty plant-based alternative.
• Gluten-Free Option: Substitute gluten-free penne and confirm all other ingredients (like broth and seasonings) are certified GF.
• Dairy-Free Adaptation: Use plant-based butter, coconut cream, and dairy-free cheese alternatives such as almond-based cheddar and nutritional yeast instead of Parmesan.
• Add Seafood: Mix in grilled shrimp or scallops for a surf-and-turf effect.
• Herb Infusion: Stir in fresh basil, thyme, or rosemary along with parsley for layered herbal notes.
• Bacon Lover’s Edition: Crisp up some bacon and sprinkle over the top for smoky crunch and enhanced savoriness.
• One-Pan Method: Cook everything in a single deep skillet or Dutch oven to minimize cleanup—simmer the sauce right after searing the chicken, then finish with pasta.

Health Considerations and Nutritional Value

While undeniably decadent, this dish can be adapted to suit various dietary goals. Here’s a general nutritional estimate per serving (based on 4 servings, including one chicken breast and 1.5 cups of pasta):

• Calories: ~750–900 kcal (varies based on cheese amount and added fats)
• Protein: ~45–50g (excellent source from chicken and dairy)
• Fat: ~40–50g (mostly saturated from cheese and cream)
• Carbohydrates: ~50–60g (primarily from pasta)
• Fiber: ~3–5g (depends on pasta type used)
• Sodium: ~800–1200mg (can be reduced by using low-sodium broth and limiting added salt)

Health Tips:

• Opt for whole wheat penne to increase fiber and improve blood sugar response.
• Use reduced-fat cheddar sparingly—full-fat melts better and tastes richer, so you may need less.
• Incorporate steamed broccoli, peas, or sautéed kale to boost vitamins, minerals, and antioxidants.
• Portion control is key—serve with a side salad to increase volume without excess calories.
• For heart health, consider substituting half the butter with olive oil and choosing leaner cuts of chicken.

Ingredients

• 4 boneless, skinless chicken breasts (about 6 oz each)
• 12 oz (340g) penne pasta
• 4 tbsp unsalted butter
• 2 tbsp olive oil
• 6 cloves garlic, minced
• 1 cup chicken broth (low-sodium preferred)
• 1 cup heavy cream
• 1 ½ cups shredded sharp cheddar cheese
• ¾ cup freshly grated Parmesan cheese
• 1 tsp salt (adjust to taste)
• ½ tsp black pepper
• ½ tsp onion powder
• ¼ tsp paprika
• ¼ tsp dried oregano
• ¼ cup fresh parsley, chopped (plus extra for garnish)
• Optional: ½ cup reserved pasta water

Directions

1. Fill a large pot with water, add 1 tablespoon of salt, and bring to a rolling boil. Add penne and cook until al dente. Drain, reserving ½ cup of starchy water, and set aside.
2. Season chicken breasts on both sides with salt, pepper, onion powder, paprika, and oregano. Heat olive oil in a large skillet over medium-high heat.
3. Add chicken to the skillet and cook for 5–6 minutes per side, or until deeply golden and cooked through (internal temp 165°F). Transfer to a plate, tent with foil, and rest for 5 minutes.
4. Reduce heat to medium. Melt butter in the same skillet. Add garlic and sauté for 30–60 seconds until fragrant.
5. Pour in chicken broth and scrape the bottom of the pan to lift flavorful fond. Simmer for 2 minutes to reduce slightly.
6. Stir in heavy cream and bring to a gentle simmer (do not boil rapidly).
7. Gradually whisk in cheddar and Parmesan, stirring continuously until smooth and creamy. Adjust thickness with reserved pasta water as needed.
8. Add cooked penne to the sauce and toss to coat thoroughly. Warm through for 1–2 minutes.
9. Slice chicken breasts and arrange over or beside the creamy pasta.
10. Garnish with fresh parsley and additional Parmesan. Serve immediately while hot and bubbly.

FAQ

Can I make this ahead of time?
Yes, though best served fresh. You can prep components separately: cook pasta (toss with oil to prevent sticking), sear chicken, and make sauce base. Reheat and combine just before serving.

How do I reheat leftovers?
Warm gently in a skillet over low heat with a splash of milk or broth to revive creaminess. Avoid microwaving on high, which can separate the sauce.

Can I freeze this dish?
Cream-based sauces don’t always freeze well due to potential separation. However, you can freeze the chicken and sauce separately for up to 2 months. Thaw overnight and reheat slowly, adding cream or broth as needed.

Why is my sauce grainy?
Likely cause: pre-shredded cheese (contains cellulose), overheating, or adding cheese too quickly. Always use freshly grated cheese and melt over low heat, stirring constantly.

What can I serve with this dish?
Pair with a crisp green salad, garlic bread, roasted vegetables, or steamed asparagus for a complete meal.

Can I use frozen chicken?
Not recommended. Always thaw chicken fully in the refrigerator before cooking to ensure even searing and food safety.

Summary

Indulge in creamy, cheesy perfection with Cheddar Parmesan Garlic Butter Chicken served over silky penne pasta—a comforting yet elegant dish that satisfies every craving. Packed with rich flavors, tender chicken, and a luxuriously smooth sauce, it’s destined to become a family favorite.