Cheddar Parmesan Garlic Butter Chicken with Creamy Penne Pasta Recipe

Yields: 4 Servings
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Recipe Intensity: Medium. This recipe involves multitasking (cooking pasta and chicken simultaneously) and making a pan sauce from scratch. It’s achievable for confident beginners and a joy for experienced home cooks.

Ingredients

For the Chicken & Pasta:

2 large boneless, skinless chicken breasts (about 1.5 lbs), halved horizontally to create 4 cutlets
1 tbsp olive oil
1 tbsp butter
8 oz penne pasta
Salt and freshly ground black pepper, to taste
1 tsp garlic powder
1 tsp Italian seasoning

For the Cheddar Parmesan Garlic Butter Sauce:

4 tbsp butter
4 cloves garlic, minced
2 tbsp all-purpose flour
1 ½ cups whole milk, warmed
1 cup low-sodium chicken broth
1 cup shredded sharp cheddar cheese
½ cup freshly grated Parmesan cheese, plus more for serving
½ cup heavy cream or half-and-half
1 tsp Dijon mustard (optional, enhances flavor)
2 tbsp fresh parsley, chopped, for garnish

Instructions

Step 1: Prepare and Cook the Chicken

Begin by placing the chicken cutlets between two pieces of plastic wrap and gently pounding them to an even ½-inch thickness. This crucial step ensures they cook quickly and evenly. Pat them dry with a paper towel and season generously on both sides with salt, pepper, garlic powder, and Italian seasoning.

Bring a large pot of salted water to a boil for the penne.

While the water heats, place a large skillet over medium-high heat. Add the olive oil and 1 tablespoon of butter. Once the butter is melted and foaming, carefully add the chicken cutlets. Cook for 4-5 minutes per side, without moving them, until a beautiful golden-brown crust forms and they are cooked through. Transfer the chicken to a clean plate and tent with foil to rest. Do not wipe the skillet clean; those browned bits are flavor gold for your sauce.

Step 2: Cook the Pasta and Start the Sauce

Add the penne to the boiling water and cook according to package directions for al dente. Remember, the pasta will continue to cook slightly in the sauce later.

Return the skillet you used for the chicken to medium heat. Reduce the heat to medium-low and add the 4 tablespoons of butter. Once melted, add the minced garlic and sauté for just 60 seconds until fragrant—be careful not to burn it. Sprinkle the flour over the garlic butter and whisk continuously for about 1 minute to form a roux. This cooks out the raw flour taste and will thicken your sauce.

Step 3: Create the Creamy Base

Slowly, while whisking constantly, pour in the warm milk and chicken broth. Whisk vigorously to ensure no lumps form from the roux. Bring the mixture to a gentle simmer, continuing to whisk. It will begin to thicken noticeably. Let it simmer for 2-3 minutes until smooth and creamy.

Step 4: Incorporate the Cheeses

Reduce the heat to low. Stir in the heavy cream and Dijon mustard (if using). Now, gradually add the shredded cheddar and grated Parmesan cheese, a handful at a time, stirring until each addition is fully melted and incorporated before adding the next. This patience is key to a smooth, non-grainy sauce. Once all the cheese is melted, taste the sauce and adjust seasoning with more salt and pepper as needed.

Step 5: Combine and Serve

By now, your pasta should be perfectly cooked. Drain it well, but do not rinse it (the starch helps the sauce cling). Add the drained penne directly into the skillet with the cheese sauce, tossing to coat every piece thoroughly.

To serve, divide the creamy penne among four plates. Slice the rested chicken cutlets against the grain and place them over the bed of pasta. Spoon any extra sauce from the skillet over the chicken. Garnish generously with fresh chopped parsley and an extra sprinkle of Parmesan cheese.

Customization & Pro-Tips

This recipe is wonderfully adaptable to your taste and dietary needs.

Protein Swap: Try this sauce with thin-cut pork chops or even seasoned shrimp added in the last few minutes of cooking.
Vegetable Boost: Add a cup of fresh spinach to the sauce just before adding the pasta—it will wilt perfectly. Sliced mushrooms can be sautéed after the garlic, or sun-dried tomatoes can be stirred in with the cream.
Kick of Heat: Add a pinch of red pepper flakes to the garlic as it sautés for a subtle, warming spice.
Sauce Consistency: If your sauce becomes too thick after adding the pasta, simply thin it out with a splash of warm milk or chicken broth until it reaches your desired consistency.
The Cheese is Key: For the best flavor and texture, always use a block of cheddar that you shred yourself. Pre-shredded cheese contains anti-caking agents that can prevent a smooth melt. Freshly grated Parmesan is non-negotiable for its superior flavor.
Don’t Crowd the Pan: Cooking the chicken in batches if necessary ensures a proper sear. Overcrowding the skillet will steam the chicken instead of browning it.

Nutrition Information

(Please note: The following is an approximate estimate calculated using the primary ingredients. Values will vary based on specific brands and portion sizes.)

Serving Size: 1 chicken cutlet with ¼ of the pasta and sauce

Calories: ~780 kcal
Total Fat: 42g
Saturated Fat: 24g
Cholesterol: 185mg
Sodium: 680mg
Total Carbohydrates: 48g
Dietary Fiber: 2g
Sugars: 7g
Protein: 48g

The Last Word on this Recipe:
This Cheddar Parmesan Garlic Butter Chicken with Creamy Penne Pasta is more than just a meal; it’s a testament to the power of a well-made sauce. It transforms simple, accessible ingredients into a show-stopping dish that feels both celebratory and deeply familiar. The process of creating the sauce from the very pan that held the chicken builds layers of flavor that a jar could never replicate. It’s a recipe that rewards a little effort with immense satisfaction, guaranteeing empty plates and requests for seconds. Save this one, master it, and prepare to become the hero of your own dinner table.