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.

Cheesy Garlic Butter Chicken Pasta

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Author: Sue
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4 servings
Category: Main Dish
Method: Stovetop
Cuisine: Italian‑American
Diet: Low Lactose

Print Recipe

Description

Rich, creamy pasta tossed with cheesy garlic‑butter chicken and penne, combining cheddar, parmesan, and a garlicky cream sauce for a comforting one‑pan dinner.

Instructions

Cook the penne pasta according to package instructions until al dente; drain and set aside.
Season the chicken pieces with salt, black pepper, and garlic powder.
In a large skillet over medium heat, heat the olive oil. Cook the chicken for about 6‑7 minutes per side until golden brown and cooked through. Remove chicken and let rest.
In the same skillet, melt 2 tablespoons butter. Sauté the minced garlic for about 1 minute until fragrant.
Add heavy cream and bring to a gentle simmer. Stir in the cheddar cheese, parmesan cheese, and Italian seasoning. Continue stirring until the sauce is smooth and creamy.
Slice the cooked chicken (if desired) and return it to the pan with the sauce. Add the cooked penne pasta and toss until everything is well coated.
Stir in the remaining 2 tablespoons of butter for extra richness. Taste and adjust seasoning with salt and pepper if needed.
Serve hot, garnished with freshly chopped parsley.

Notes

Marinate the chicken beforehand (e.g. lemon juice + garlic) for more flavor.
Use half‑and‑half instead of heavy cream to lighten the sauce.
Add vegetables like spinach, mushrooms, or sun‑dried tomatoes for extra texture and nutrients.
Substitute whole‑wheat or gluten‑free penne if needed.
Leftovers store well in the fridge; reheat with a splash of milk or cream to restore creaminess.