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.
Ingredients
- 1 lb boneless, skinless chicken breasts (≈ 2 large), cut into 1‑inch pieces
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- 2 Tbsp olive oil
- 4 Tbsp unsalted butter, divided
- 3 cloves garlic, minced
- 1½ cups heavy cream
- 1 cup shredded sharp cheddar cheese
- ½ cup grated Parmesan cheese
- 1 tsp Italian seasoning
- 12 oz penne pasta
- Fresh parsley, chopped (for garnish)
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.
Nutrition
- Serving Size: 1 serving
- Calories: 720 kcal
- Sugar: 2 g
- Sodium: 590 mg
- Fat: 42 g
- Saturated Fat: 23 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 2 g
- Protein: 42 g
- Cholesterol: 165 mg
