Some of my very best memories are tied to meals that brought everyone to the table without anyone needing to be called twice. This Cheesy Garlic Butter Chicken Penne with Alfredo Cream is one of those dishes that does exactly that. The scent of garlic sizzling in butter and the sight of golden chicken pieces coming out of the skillet are enough to make the whole family drift toward the kitchen.
Growing up, we didn’t always have elaborate meals, but pasta was the one thing that could stretch to feed everyone and still feel like something special. Now, when I make a pan of this creamy penne with tender bites of chicken tucked in, it feels like a little nod to those family dinners, only made richer and cheesier.
Kitchen Essentials You’ll Need
Before you get started, it helps to have the right tools and ingredients ready. This recipe doesn’t require anything fancy, but a few kitchen basics will make the process smooth and enjoyable:
- A large pot for boiling pasta
- A sturdy skillet or sauté pan for searing chicken and preparing the sauce
- A sharp chef’s knife and cutting board for prepping the chicken
- Wooden spoon or silicone spatula for stirring the sauce
- Measuring cups and spoons for accuracy
- Fresh garlic cloves for that unmistakable flavor
- Heavy cream and cream cheese for creating a velvety base
- Parmesan, mozzarella, and Velveeta cheeses for richness and meltability
Having everything set out before you begin not only saves time but also makes cooking more relaxing, almost like a small kitchen ritual.
Why You’ll Love This Cheesy Garlic Butter Chicken Penne with Alfredo Cream
This recipe checks so many boxes that it’s hard not to love it. It’s the type of meal that can turn an ordinary evening into something memorable. Here’s why it deserves a spot in your dinner rotation:
- Flavor-packed chicken: Seasoned with Cajun spices, garlic powder, onion powder, salt, and pepper, the chicken is seared until golden and tender. Each bite carries a perfect balance of smoky, garlicky, and savory notes.
- Creamy Alfredo sauce: The sauce is built on butter, cream cheese, heavy cream, and chicken broth, then layered with mozzarella, Parmesan, and Velveeta for a rich, silky texture. It clings to every piece of pasta, making it irresistible.
- Quick to make: Despite its decadent taste, this dish comes together in about 30 minutes, making it perfect for busy nights when you still want something comforting and satisfying.
- Family appeal: Kids love the cheesy pasta, adults appreciate the flavorful chicken, and together it’s a meal that keeps everyone happy around the table.
- Versatility: This recipe works as a cozy weeknight dinner but also feels impressive enough to serve to guests. Pair it with a fresh salad or garlic bread, and you’ve got a complete meal.
- Leftover-friendly: If you manage to have any leftovers, they reheat beautifully, making tomorrow’s lunch just as delicious.
This is a pasta dish that proves you don’t need hours in the kitchen to create something truly comforting and satisfying.
The Ingredients
- 1 pound penne pasta
- 2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 4 tablespoons olive oil, divided
- 4 tablespoons butter, divided
- 4 cloves garlic, minced
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons Cajun seasoning
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 cup heavy cream
- 1 cup chicken broth
- 4 ounces cream cheese, softened
- 1 cup shredded mozzarella cheese
- 1 cup shredded Parmesan cheese
- 1/2 cup Velveeta cheese, cubed
Step-by-Step Instructions
Step 1: Fill a large pot with water, add a generous pinch of salt, and bring it to a boil. Add the penne pasta and cook according to package directions until al dente. Drain the pasta, drizzle lightly with olive oil to prevent sticking, and set aside.
Step 2: While the pasta is cooking, place the chicken pieces in a bowl. Sprinkle them with salt, black pepper, Cajun seasoning, garlic powder, and onion powder. Toss until every piece is evenly coated. This quick step ensures that the chicken is flavorful through and through, not just on the surface.
Step 3: Heat 2 tablespoons of olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Add the chicken in an even layer, being careful not to overcrowd the pan. Let the chicken cook undisturbed for a couple of minutes to achieve a golden crust before stirring. Cook for 6–8 minutes, until the chicken is browned and fully cooked through. Remove it from the skillet and set aside on a plate.
Step 4: In the same skillet, add the remaining 2 tablespoons of butter. Stir in the minced garlic and cook just until fragrant, about 30 seconds to 1 minute. Be careful not to let it burn, as garlic can turn bitter quickly.
Step 5: Pour in the heavy cream and chicken broth, scraping up any browned bits left in the pan from the chicken. Bring the mixture to a gentle simmer, allowing the flavors to meld together.
Step 6: Lower the heat and stir in the softened cream cheese until it begins to melt into the liquid. Then add the mozzarella, Parmesan, and Velveeta cubes. Stir continuously until everything is smooth, thick, and creamy. At this stage, the sauce should coat the back of a spoon.
Step 7: Add the cooked penne pasta into the skillet, tossing well to make sure every piece is coated in the cheesy Alfredo cream sauce. The pasta will absorb a little of the sauce as it rests, so be generous with mixing.
Step 8: Return the seared chicken to the skillet. Stir gently to combine, letting the chicken soak up some of that creamy sauce. Every bite should have both tender chicken and cheesy pasta.
Fun Variations You Can Try
One of the best things about a pasta dish like this is how adaptable it is. You can tweak it to match your family’s preferences, your pantry stock, or even dietary needs. Here are some fun ways to make this recipe your own:
- Switch up the protein: If you don’t have chicken on hand, try using shrimp, turkey breast, or even thinly sliced steak. Each will bring its own personality to the dish.
- Make it vegetarian: Leave out the chicken and add roasted vegetables instead. Broccoli florets, bell peppers, mushrooms, or zucchini would be excellent choices.
- Adjust the spice level: Cajun seasoning can range from mild to fiery. If you’re cooking for younger kids or someone who prefers milder flavors, cut the Cajun seasoning in half and add more garlic powder for depth. If you love spice, toss in a pinch of crushed red pepper flakes.
- Lighter option: Swap the heavy cream for half-and-half or evaporated milk. While the sauce won’t be quite as rich, it will still have plenty of creamy texture.
- Cheese variations: Feel free to play with the cheese combination. Gouda, fontina, or provolone would blend beautifully with the sauce. You could even add a touch of sharp cheddar for a stronger flavor profile.
- Gluten-free: Use gluten-free penne pasta, which is now widely available, and ensure the Cajun seasoning you choose is gluten-free as well.
Each variation adds a new twist while keeping the heart of the dish intact: cheesy, garlicky, and deeply satisfying.
How I Love to Serve It
I usually serve this dish family-style, with the skillet set right on the table so everyone can help themselves. The golden chicken resting alongside a mountain of cheesy penne just looks so inviting.
For balance, I like to pair it with something fresh and crisp. A simple green salad with a light vinaigrette works beautifully, cutting through the richness of the sauce. Garlic bread or warm dinner rolls are also perfect for soaking up the creamy Alfredo that clings to the pasta. If you want to keep things simple, even a side of steamed green beans or roasted asparagus adds a bright, fresh note.
And since this is such a hearty dish, I often serve water with lemon slices or sparkling water for a refreshing touch. It keeps the meal feeling complete without being overwhelming.
Helpful Tips from My Kitchen
Cooking this recipe a few times has taught me some tricks that make the process easier and the results more consistent.
- Make sure your chicken pieces are evenly sized so they cook at the same rate.
- Don’t overcrowd the skillet when searing the chicken; cook in batches if necessary to achieve that golden crust.
- Use freshly grated Parmesan cheese for the sauce instead of pre-shredded. It melts more smoothly and avoids grainy textures.
- When draining the pasta, reserve a half cup of pasta water. If the sauce thickens too much, a splash of this starchy water will loosen it beautifully.
- Taste as you go. Every brand of Cajun seasoning is different, so adjust to suit your preferences.
These small details might seem minor, but they add up to a pasta dish that feels restaurant-worthy right from your home kitchen.
Important Cooking Reminders
Here are some quick things to keep in mind as you make this dish:
- Always salt your pasta water generously; it makes a big difference in flavor.
- Let the chicken rest briefly before cutting into it so the juices redistribute.
- Stir the sauce continuously once the cheeses are added to avoid clumps.
- Keep the heat low when melting the cheese to prevent separation.
- Reheat leftovers gently over low heat with a splash of milk or broth to bring the sauce back to life.
These reminders ensure every batch turns out smooth, creamy, and full of flavor.
Nutritional Information (Estimated)
Per serving (based on 6 servings):
- Calories: ~750
- Protein: 48g
- Carbohydrates: 58g
- Fat: 34g
- Saturated Fat: 16g
- Sodium: 980mg
- Fiber: 2g
- Sugar: 4g
Note: These values are approximate and may vary depending on brands and portion sizes.
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 6
Common Questions You Might Have
Can I make this dish ahead of time?
Yes, you can cook the pasta and chicken ahead of time, then prepare the sauce fresh when you’re ready to serve. Combine everything just before eating for the best texture.
What if I don’t have Velveeta cheese?
Velveeta adds creaminess and meltability, but you can replace it with extra mozzarella or cheddar. The sauce will still be rich, though slightly less silky.
How do I store leftovers?
Store in an airtight container in the refrigerator for up to three days. For reheating, add a splash of milk or broth and warm over low heat to keep the sauce creamy.
Can I freeze this pasta?
This dish is best fresh, but you can freeze it if necessary. Freeze in portions, then thaw overnight in the fridge. Reheat slowly on the stove with extra cream or broth to restore the sauce.
Conclusion
Cheesy Garlic Butter Chicken Penne with Alfredo Cream is one of those meals that feels like an instant classic the very first time you make it. It combines all the things we love about comfort food: juicy, flavorful chicken, perfectly cooked pasta, and a sauce that’s so creamy and cheesy you’ll want to savor every last bite.
This recipe proves that you don’t need complicated steps or rare ingredients to create something truly satisfying. It’s quick enough for weeknights but delicious enough to serve when you want to make dinner feel a little more special. And because it’s so adaptable, you can make it again and again with small tweaks to suit your mood or what’s in your fridge.
The next time you’re craving something rich, cheesy, and filling, this dish will deliver. Gather your family, set the skillet on the table, and watch how quickly it becomes a favorite in your home too.
Print
Cheesy Garlic Butter Chicken Penne with Alfredo Cream
- Total Time: 30 minutes
- Yield: 6 1x
Ingredients
The Ingredients
- 1 pound penne pasta
- 2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 4 tablespoons olive oil, divided
- 4 tablespoons butter, divided
- 4 cloves garlic, minced
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons Cajun seasoning
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 cup heavy cream
- 1 cup chicken broth
- 4 ounces cream cheese, softened
- 1 cup shredded mozzarella cheese
- 1 cup shredded Parmesan cheese
- 1/2 cup Velveeta cheese, cubed
Instructions
Step 1: Fill a large pot with water, add a generous pinch of salt, and bring it to a boil. Add the penne pasta and cook according to package directions until al dente. Drain the pasta, drizzle lightly with olive oil to prevent sticking, and set aside.
Step 2: While the pasta is cooking, place the chicken pieces in a bowl. Sprinkle them with salt, black pepper, Cajun seasoning, garlic powder, and onion powder. Toss until every piece is evenly coated. This quick step ensures that the chicken is flavorful through and through, not just on the surface.
Step 3: Heat 2 tablespoons of olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Add the chicken in an even layer, being careful not to overcrowd the pan. Let the chicken cook undisturbed for a couple of minutes to achieve a golden crust before stirring. Cook for 6–8 minutes, until the chicken is browned and fully cooked through. Remove it from the skillet and set aside on a plate.
Step 4: In the same skillet, add the remaining 2 tablespoons of butter. Stir in the minced garlic and cook just until fragrant, about 30 seconds to 1 minute. Be careful not to let it burn, as garlic can turn bitter quickly.
Step 5: Pour in the heavy cream and chicken broth, scraping up any browned bits left in the pan from the chicken. Bring the mixture to a gentle simmer, allowing the flavors to meld together.
Step 6: Lower the heat and stir in the softened cream cheese until it begins to melt into the liquid. Then add the mozzarella, Parmesan, and Velveeta cubes. Stir continuously until everything is smooth, thick, and creamy. At this stage, the sauce should coat the back of a spoon.
Step 7: Add the cooked penne pasta into the skillet, tossing well to make sure every piece is coated in the cheesy Alfredo cream sauce. The pasta will absorb a little of the sauce as it rests, so be generous with mixing.
Step 8: Return the seared chicken to the skillet. Stir gently to combine, letting the chicken soak up some of that creamy sauce. Every bite should have both tender chicken and cheesy pasta.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 750
- Sodium: 980
- Carbohydrates: 58
- Protein: 48