Cheddar Parmesan Garlic Butter Chicken (Print Version)

Juicy chicken and penne pasta tossed in garlic butter, cheddar, and Parmesan for a rich, comforting meal.

# Ingredients:

→ For the Chicken

01 - 2 large boneless, skinless chicken breasts (about 1.5 pounds total)
02 - 1 teaspoon salt
03 - 1/2 teaspoon black pepper
04 - 1 teaspoon garlic powder
05 - 1/2 teaspoon paprika
06 - 1 tablespoon olive oil
07 - 2 tablespoons unsalted butter

→ For the Pasta

08 - 12 ounces penne pasta
09 - 1 tablespoon salt (for pasta water)

→ For the Garlic Butter Cheese Sauce

10 - 4 tablespoons unsalted butter
11 - 5 cloves garlic, minced
12 - 2 tablespoons all-purpose flour
13 - 2 cups heavy cream
14 - 1/2 cup chicken broth
15 - 1 teaspoon Dijon mustard (optional)
16 - 1 cup sharp cheddar cheese, shredded
17 - 3/4 cup Parmesan cheese, freshly grated (plus more for garnish)
18 - 1/2 teaspoon crushed red pepper flakes (optional)
19 - Salt and black pepper to taste
20 - 1 teaspoon Italian seasoning
21 - 1/2 teaspoon onion powder

→ Garnish

22 - Freshly grated Parmesan cheese
23 - Chopped fresh parsley
24 - Melted garlic butter or olive oil (optional for drizzling)

# Steps:

01 - Pat chicken breasts dry with paper towels and slice each horizontally into thinner, even cutlets approximately 1 inch thick.
02 - Season both sides of the chicken cutlets evenly with salt, black pepper, garlic powder, and paprika.
03 - Heat olive oil and 2 tablespoons unsalted butter in a large skillet over medium-high heat. Cook the chicken cutlets for 5 to 6 minutes per side until golden and the internal temperature reaches 165°F. Set aside on a cutting board to rest for 5 minutes, then slice into strips or cubes.
04 - While chicken cooks, bring a large pot of salted water to a boil. Cook penne pasta according to package instructions until al dente, about 10 to 11 minutes. Before draining, reserve 1 cup of pasta water. Drain pasta and set aside.
05 - Using the same skillet, melt 4 tablespoons unsalted butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant, avoiding browning.
06 - Sprinkle in all-purpose flour and whisk for 1 to 2 minutes, forming a smooth, golden roux.
07 - Gradually whisk in heavy cream, followed by chicken broth and Dijon mustard if using. Cook, whisking, until sauce thickens slightly. Reduce heat to medium-low and stir in sharp cheddar and Parmesan in batches, ensuring smooth melting. Add Italian seasoning, onion powder, salt, black pepper, and crushed red pepper flakes if desired. Adjust seasoning to taste. If sauce is too thick, add reserved pasta water by tablespoons to desired consistency.
08 - Add cooked pasta directly to sauce. Toss to evenly coat. Return sliced chicken to skillet, stirring gently to combine. Simmer 3 to 4 minutes on low heat so flavors meld, adding more pasta water or cream if necessary for saucy consistency.
09 - Remove skillet from heat. Top with extra Parmesan and chopped parsley. Drizzle with melted garlic butter or olive oil if desired. Serve immediately while hot.

# Notes:

01 - Resting the chicken before slicing ensures it retains moisture and juiciness.
02 - Reserved pasta water helps create a silky, cohesive sauce and can be added as needed to adjust consistency.

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