Rich, creamy, and deeply satisfying, this Cheesy Garlic Butter Chicken Pasta is my go-to comfort food when I want something hearty, flavorful, and ready in just one pan. With tender chicken, a trio of cheeses, and perfectly cooked penne, it’s everything I crave in a cozy dinner.

Why I Love This Recipe

I love how indulgent and flavorful this dish is without being complicated to make. The garlic butter chicken adds a savory base, while the cheddar and parmesan create a luscious, cheesy cream sauce that clings beautifully to the pasta. It’s one of those recipes I keep coming back to because it’s always a crowd-pleaser—and it all comes together in one skillet. Cleanup is just as easy as the cooking.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 lb boneless, skinless chicken breasts (≈ 2 large), cut into 1‑inch pieces
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder
2 tablespoon olive oil
4 tablespoon unsalted butter, divided
3 cloves garlic, minced
1½ cups heavy cream
1 cup shredded sharp cheddar cheese
½ cup grated Parmesan cheese
1 teaspoon Italian seasoning
12 oz penne pasta
Fresh parsley, chopped (for garnish)

Directions

I start by cooking the penne pasta according to package instructions until al dente, then drain and set it aside.
I season the chicken pieces with salt, black pepper, and garlic powder.
In a large skillet over medium heat, I heat the olive oil and cook the chicken for about 6‑7 minutes per side, until golden brown and cooked through. I remove it from the pan and let it rest.
Using the same skillet, I melt 2 tablespoons of butter and sauté the minced garlic for about 1 minute until fragrant.
I add the heavy cream and bring it to a gentle simmer. Then I stir in the cheddar, parmesan, and Italian seasoning, mixing until the sauce is smooth and creamy.
I slice the cooked chicken (if I feel like it) and return it to the pan with the sauce. Then I add the cooked penne pasta and toss everything until fully coated.
I stir in the remaining 2 tablespoons of butter for that extra richness and adjust the seasoning to taste.
Finally, I serve it hot and garnish with freshly chopped parsley.

Servings and Timing

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Variations

I often tweak this recipe depending on what I have on hand or what I’m craving:

I marinate the chicken in lemon juice and garlic before cooking for extra flavor.
For a lighter version, I swap the heavy cream with half‑and‑half.
I like throwing in some veggies—spinach, mushrooms, or sun‑dried tomatoes work beautifully here.
Whole-wheat or gluten-free penne is a great alternative for dietary preferences.

Storage/Reheating

When I have leftovers, I store them in an airtight container in the fridge for up to 3 days. To reheat, I add a splash of milk or cream to a skillet or microwave-safe dish and warm it gently. This brings the creamy texture back to life without drying out the pasta.

FAQs

How can I make this recipe spicier?

I add crushed red pepper flakes or a pinch of cayenne to the cream sauce if I’m in the mood for a little heat.

Can I use a different type of pasta?

Absolutely. I’ve used fettuccine, rigatoni, and even rotini with great results.

Is it possible to make this dish ahead of time?

Yes, I often cook the chicken and prep the sauce in advance, then reheat everything together with freshly cooked pasta just before serving.

Can I freeze the leftovers?

While it's best fresh, I’ve frozen it in airtight containers for up to a month. I thaw it overnight in the fridge and reheat with a splash of cream.

What can I serve with this pasta?

I like pairing it with a crisp green salad or some roasted vegetables to balance out the richness.

Conclusion

This Cheesy Garlic Butter Chicken Pasta is everything I want in a comforting dinner: creamy, savory, and packed with flavor. Whether I’m cooking for family or just indulging in a solo meal, it always hits the spot. With simple ingredients and easy steps, it’s a recipe I know I’ll make again and again.