Cheddar Parmesan Garlic Butter Chicken

Cheddar Parmesan garlic butter chicken with creamy penne pasta gives you classic comfort in every forkful. It is loaded with flavor thanks to the rich cheeses melted into a velvety sauce, golden chicken, and perfectly cooked pasta. This recipe brightens cozy nights and turns an ordinary meal into something everyone gets excited for.

I tried this recipe for a family gathering one Sunday. Everyone kept going back for seconds and even picky eaters enjoyed every single bite. It has become my go to when I want reliable deliciousness in minimal time.

Ingredients

• Boneless skinless chicken breasts: Choose thicker pieces for juicier results
• Salt and black pepper: Essential for seasoning and bringing out flavors
• Garlic powder and paprika: Layers in savoriness and gentle warmth look for fragrant spices
• Olive oil and unsalted butter: Olive oil prevents sticking butter gives rich flavor pick unsalted to control saltiness
• Penne pasta or short pasta: Penne holds sauce in its tubes rigatoni and rotini also work well use a bronze die pasta for best texture
• Fresh garlic: Minced garlic boosts aroma and punch buy heavy firm cloves with smooth skin
• All purpose flour: Thickens the sauce and creates a velvety texture make sure it is fresh for smooth results
• Heavy cream or half and half: Cream makes the sauce luscious half and half lightens it up with no loss in creaminess
• Chicken broth: Lends depth low sodium is best so you can better adjust salt
• Dijon mustard: Optional but it elevates the background flavor choose a good quality jar
• Sharp cheddar cheese: Freshly shredded melts smoother than pre grated packs
• Parmesan cheese: Freshly grated for maximum nutty salty flavor avoid the shelf stable powder
• Crushed red pepper flakes: Adds subtle heat you can skip if you are sensitive
• Italian seasoning and onion powder: Herbal and sweet layers use a fresh blend for brightness
• Parsley: Sprinkling a handful of chopped parsley at the end adds color and fresh notes choose flat leaf for best flavor

Instructions

Prepare the Chicken:

Pat chicken breasts thoroughly dry with paper towels This crucial step ensures a golden crisp crust later Cut each breast horizontally into thinner cutlets about one inch thick for even cooking and faster results Season each side with salt black pepper garlic powder and paprika Massage the seasonings in so every bite tastes seasoned through Heat a large skillet over medium high and add olive oil and butter Wait until butter melts and both begin to shimmer Place chicken in the pan let it brown on one side for five to six minutes without moving Flip and cook the other side until deep golden and fully cooked through use a thermometer and hit an internal temperature of one hundred sixty five degrees Fahrenheit Transfer cooked chicken to a plate and let rest for five minutes before slicing into strips This locks in juices for moist chicken every time

Cook the Pasta:

While chicken cooks fill a large pot with water and add a generous tablespoon of salt Bring to a rolling boil Add penne or short pasta and stir so nothing sticks Cook until al dente usually ten to eleven minutes Reserve about one cup of hot pasta water before draining This water will help later if your sauce gets too thick Drain pasta set aside

Make the Garlic Butter Base:

Using the same skillet still coated in flavorful chicken bits melt four tablespoons butter over medium heat Add the minced garlic Stir gently for one minute until the kitchen smells fragrant Watch closely so garlic does not darken or taste bitter Sprinkle in the flour Whisk for one to two minutes to make a smooth golden roux with no lumps This is the base for your thickened sauce

Create the Creamy Sauce:

Slowly pour in heavy cream whisking all the while so it stays lump free Add chicken broth and keep whisking as the sauce thickens slightly Stir in Dijon mustard if you like for a richer taste but it will not make it mustardy Reduce heat and start adding cheddar and Parmesan cheese in small handfuls letting each bit melt entirely before adding more Stir gently and continuously until the sauce is smooth and glossy Season with Italian seasoning onion powder a pinch of salt and black pepper plus red pepper flakes if you want heat Taste adjust salt until the flavors are balanced If sauce gets too thick stir in reserved pasta water a little at a time until creamy and pourable

Combine Chicken and Pasta:

Add cooked pasta right to the skillet Toss gently so every piece is coated and glossy Return sliced chicken to the pan Stir gently and let everything simmer for three to four minutes over low heat This lets the flavors marry and sauce cling to each bite If sauce thickens up too much splash in some pasta water or cream to loosen it

Serve and Garnish:

Once the whole mix looks creamy and inviting remove from heat Sprinkle more Parmesan and fresh parsley over the top Drizzle a little melted butter or olive oil if desired for a restaurant touch Serve immediately with chicken nestled among the pasta and every bit covered in creamy sauce

I have always loved freshly grated Parmesan for its deep nutty flavor It melts into the sauce perfectly and makes every bite luxurious My family always gathers in the kitchen for the final sprinkle and it is a tradition that feels special every time

Storage Tips

Store leftovers in a sealed container in the fridge for up to three days To reheat add a splash of milk or cream and microwave gently or warm in a skillet over low heat You can also freeze cooled portions in airtight containers for up to one month

Ingredient Substitutions

Swap penne for rigatoni fusilli or even gluten free pasta if needed Instead of chicken breasts use chicken thighs for richer meat or a plant based chicken substitute For cheese use Gruyere mozzarella or Asiago for similar richness Adjust cream with evaporated milk or a full fat coconut milk for dairy free

Serving Suggestions

This dish pairs beautifully with a crisp green salad and garlic bread For veggies toss in steamed broccoli or spinach at the end Squeeze a little lemon over each serving if you like a bit of acid to cut the richness

Cultural Context

Dishes marrying pasta with creamy cheese sauces and golden chicken are beloved in Italy and across Italian American kitchens This recipe combines American cheese selections with a classic Italian method of sauce making My version draws on old family gatherings where cheesy pasta feels both festive and everyday

Seasonal Adaptations

In summer add blistered tomatoes and fresh basil Mix in roasted butternut squash or mushrooms for fall Try baby spinach and spring peas for a bright touch

Success Stories

Friends have texted me after trying this saying it became their new ultimate comfort food I also made it once for a sick neighbor and they said it was the best pick me up they have had all month That creamy sauce really brings people together

Freezer Meal Conversion

Let everything cool completely before portioning into containers Leave a little space for sauce expansion To reheat thaw overnight for best texture then rewarm gently with a splash of milk to keep sauce silky

This cheddar Parmesan garlic butter chicken pasta has seen both lively celebrations and quiet nights at home There is something magical about that first bite when the creamy sauce meets the golden chicken leaving everyone at the table completely content

Recipe FAQs

→ What type of pasta works best for this dish?

Penne is ideal, but short pasta shapes like rigatoni or rotini also hold the creamy sauce well.

→ Can I substitute the heavy cream?

Yes, half-and-half can be used for a lighter texture while still keeping the sauce creamy.

→ How do I keep the chicken juicy?

Slicing the breasts into cutlets, proper seasoning, and allowing them to rest before slicing ensures tenderness.

→ Does the sauce need pasta water?

Reserve some pasta water to adjust the cream sauce consistency as needed so it perfectly coats the pasta.

→ Can I prepare this dish ahead of time?

It's best served fresh, but leftovers can be gently reheated with a splash of milk or cream to loosen the sauce.

→ Is the Dijon mustard required?

Dijon is optional but adds extra depth to the sauce without making it taste like mustard.