I remember the first evening I made this dish. It had been one of those long days where everyone in the house seemed hungry at once, and I needed something filling that didn’t require a lot of extra effort. I had a pack of chicken thawed, a half box of penne in the pantry, and a few different cheeses in the fridge. As the garlic melted into the butter and the chicken began browning, the kitchen filled with a cozy smell that made everyone wander in, asking what was cooking.
This recipe quickly became one of our most requested dinners. The chicken stays tender and flavorful, and the creamy mozzarella sauce clings to every piece of penne in just the right way. It has that homemade comfort feel without being complicated. It’s the kind of meal that brings everyone to the table with full plates and full hearts.
Kitchen Essentials You’ll Need
To keep things simple and smooth while cooking, here are the tools and basics that will help everything come together easily:
- A large pot for boiling the pasta
- A deep skillet or sauté pan for searing the chicken and making the sauce
- A heat-safe spatula or wooden spoon for stirring the sauce
- A sharp knife and cutting board for preparing the chicken
- A small ladle or measuring cup to reserve pasta water if needed
- Parmesan grater for that fresh garnish at the end
Having everything near the stove makes this recipe flow without rushing back and forth.
Why You’ll Love This Garlic Butter Chicken Penne
This dish has a way of feeling special while still being easy enough for any weeknight dinner. Here’s what makes it so loved:
- The chicken is seasoned simply yet deeply flavorful, with just the right amount of Cajun warmth.
- The sauce is creamy, rich, and full of melted cheese without being heavy or pasty.
- Penne pasta holds onto the sauce in every groove, making every bite satisfying.
- The ingredients are pantry and fridge staples, so you can make this without a special trip to the store.
- It scales well for meal prep or leftovers and reheats beautifully.
- It tastes like something you would expect from a cozy family-style restaurant, only made right in your own kitchen.
If you love meals that feel like comfort without needing a lot of fuss, this one fits perfectly.
The Ingredients
1½ pounds boneless, skinless chicken breasts, cut into thick slices
1 teaspoon Cajun seasoning
1 teaspoon garlic powder
½ teaspoon paprika
Salt and pepper to taste
2 tablespoons olive oil
3 tablespoons unsalted butter, divided
4 cloves garlic, minced
1 cup heavy cream
½ cup chicken broth
4 ounces Velveeta cheese, cubed
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
1 teaspoon Italian seasoning
12 ounces penne pasta
2 tablespoons chopped fresh parsley (for garnish)
Step-by-Step Instructions
Step 1: Fill a large pot with salted water and bring it to a boil. Add the penne and cook it until it reaches al dente. Drain it well, drizzle just a touch of olive oil to prevent sticking, and set it aside while you prepare the sauce and chicken.
Step 2: Place the sliced chicken into a mixing bowl. Sprinkle with Cajun seasoning, garlic powder, paprika, salt, and pepper. Toss with your hands or a spoon so every piece gets evenly coated.
Step 3: Heat the olive oil and 2 tablespoons of the butter in a large skillet over medium-high heat. Add the seasoned chicken slices and let them cook without moving them for a couple of minutes so they can get a good sear on the first side. Flip and continue cooking until golden and cooked through, about 6 to 8 minutes total. Remove the chicken from the pan and set it aside.
Step 4: Lower the heat to medium. Add the remaining tablespoon of butter to the skillet. Once it melts, add the minced garlic. Stir it gently and let it cook for about 30 seconds until you can smell it warming into the butter.
Step 5: Pour in the chicken broth and use a wooden spoon or spatula to scrape up all the browned bits from the bottom of the skillet. This adds deep flavor to the sauce. Add the heavy cream and stir until the mixture begins to warm and thicken slightly.
Step 6: Reduce the heat to low. Add the cubed Velveeta and stir slowly until it melts completely. Then add the shredded mozzarella and grated Parmesan in small handfuls, stirring until everything is smooth and creamy.
Step 7: Sprinkle in the Italian seasoning. Taste the sauce and add more salt, pepper, or Cajun seasoning if you want a bit more flavor or spice.
Step 8: Add the cooked penne to the skillet, tossing gently so the sauce coats every piece. You can add a splash of reserved pasta water if the sauce needs thinning.
Step 9: Return the seared chicken to the skillet. You can either fold it into the pasta or arrange it along one side for a plated look similar to the photo.
Step 10: Garnish with fresh parsley and an extra sprinkle of Parmesan before serving.
Variations You Can Try
One of the reasons I come back to this recipe so often is how easily it adapts to whatever’s in the kitchen. Here are some of my favorite ways to switch it up:
- Try a Different Protein: If you’re in the mood for something a little heartier, sliced sirloin or steak bites work beautifully here. They sear quickly and bring a rich flavor that pairs perfectly with the creamy sauce. Shrimp is another great option when you want something a little lighter but still satisfying. It cooks in just a couple of minutes and adds a subtle sweetness to the dish.
- Add Some Vegetables: I love how a handful of fresh spinach wilts right into the sauce without changing its texture. Broccoli or peas also fit well and add a bit of brightness that balances the richness.
- Make it Extra Cheesy: If you’re someone who always adds more cheese, go ahead and sprinkle in a little additional mozzarella.
- Turn Up the Garlic Flavor: For those who can’t get enough garlic, stirring in a spoonful of roasted garlic gives a mellow, warm flavor that blends seamlessly into the sauce.
- Change the Pasta Shape: Penne works wonderfully, but rigatoni, cavatappi, shells, or bowtie pasta also hold the sauce beautifully. Choose whichever shape your family loves most.
How I Love to Serve It
I like to serve this dish in wide bowls so the sauce has room to settle at the bottom. This allows each bite to pick up plenty of creamy flavor. A simple side salad with a crisp vinaigrette offers a refreshing balance to the richness of the sauce. Warm bread or soft rolls are always welcome at the table because they are perfect for scooping up the last bit of cheese sauce.
When serving for guests, I often place the chicken right on top of the pasta instead of mixing it in immediately. It creates a lovely presentation and makes the dish look thoughtful and inviting. If I know there will be leftovers, I keep a splash of cream or broth nearby for reheating. A small amount brings the sauce back to life without changing the original texture or flavor.
Helpful Tips from My Kitchen
- Use freshly grated Parmesan for the smoothest melt and best flavor.
- Let the chicken sear without moving it to get golden edges.
- Add cheese slowly, stirring constantly to prevent clumping.
- If the sauce becomes too thick, add a splash of pasta water to loosen it.
- Keep the heat low when melting cheese to maintain a silky sauce.
- Taste the sauce before serving and adjust seasoning as needed.
Important Cooking Reminders
- Do not boil the sauce once the cheese is added.
- Salt the pasta water generously to enhance overall flavor.
- Cut the chicken into even pieces so it cooks evenly.
Nutritional Information (Approximate per serving)
Calories: 685
Protein: 42g
Carbohydrates: 49g
Fat: 36g
Recipe Details
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Common Questions You Might Have
Can I make this dish ahead of time?
You can cook the sauce and chicken ahead of time, but wait to add the pasta until right before serving. The sauce thickens as it sits, so reheating it with a splash of broth or cream will help restore the silky texture.
Can I use whole milk instead of heavy cream?
Whole milk can work, but the sauce will be thinner and less rich. If using milk, add a small amount of cream cheese to help thicken it.
What can I substitute for Velveeta?
Velveeta melts into a smooth sauce naturally, but you can use additional mozzarella and a touch more cream cheese if needed. Just melt slowly to keep the sauce silky.
How do I reheat leftovers?
Warm gently in a skillet over low heat. Add a splash of cream, milk, or broth to loosen the sauce. Avoid microwaving on high heat, which can separate the cheese..
Conclusion
This Garlic Butter Chicken Penne in Cheesy Mozzarella Sauce is the kind of meal that feels comforting every time you make it. It brings together warm flavors, tender chicken, and a velvety sauce that holds perfectly to the pasta. Cooking it doesn’t require complicated techniques or special equipment, which makes it a reliable recipe for weeknights, family meals, or even relaxed weekends.
The aroma of garlic in butter and the way the sauce slowly thickens while the cheese melts in gives the kitchen a cozy, welcoming feeling. It’s a dish that encourages everyone to sit a little longer at the table, savoring each bite. Whether you serve it in bowls with fresh parsley on top or dress it up with sides and bread, it always tastes like something made with care. Keep it in your rotation, and it will quickly become one of your most-loved meals.
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Garlic Butter Chicken Penne in Cheesy Mozzarella Sauce
- Total Time: 40 minutes
- Yield: 4 1x
Ingredients
The Ingredients
1½ pounds boneless, skinless chicken breasts, cut into thick slices
1 teaspoon Cajun seasoning
1 teaspoon garlic powder
½ teaspoon paprika
Salt and pepper to taste
2 tablespoons olive oil
3 tablespoons unsalted butter, divided
4 cloves garlic, minced
1 cup heavy cream
½ cup chicken broth
4 ounces Velveeta cheese, cubed
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
1 teaspoon Italian seasoning
12 ounces penne pasta
2 tablespoons chopped fresh parsley (for garnish)
Instructions
Step 1: Fill a large pot with salted water and bring it to a boil. Add the penne and cook it until it reaches al dente. Drain it well, drizzle just a touch of olive oil to prevent sticking, and set it aside while you prepare the sauce and chicken.
Step 2: Place the sliced chicken into a mixing bowl. Sprinkle with Cajun seasoning, garlic powder, paprika, salt, and pepper. Toss with your hands or a spoon so every piece gets evenly coated.
Step 3: Heat the olive oil and 2 tablespoons of the butter in a large skillet over medium-high heat. Add the seasoned chicken slices and let them cook without moving them for a couple of minutes so they can get a good sear on the first side. Flip and continue cooking until golden and cooked through, about 6 to 8 minutes total. Remove the chicken from the pan and set it aside.
Step 4: Lower the heat to medium. Add the remaining tablespoon of butter to the skillet. Once it melts, add the minced garlic. Stir it gently and let it cook for about 30 seconds until you can smell it warming into the butter.
Step 5: Pour in the chicken broth and use a wooden spoon or spatula to scrape up all the browned bits from the bottom of the skillet. This adds deep flavor to the sauce. Add the heavy cream and stir until the mixture begins to warm and thicken slightly.
Step 6: Reduce the heat to low. Add the cubed Velveeta and stir slowly until it melts completely. Then add the shredded mozzarella and grated Parmesan in small handfuls, stirring until everything is smooth and creamy.
Step 7: Sprinkle in the Italian seasoning. Taste the sauce and add more salt, pepper, or Cajun seasoning if you want a bit more flavor or spice.
Step 8: Add the cooked penne to the skillet, tossing gently so the sauce coats every piece. You can add a splash of reserved pasta water if the sauce needs thinning.
Step 9: Return the seared chicken to the skillet. You can either fold it into the pasta or arrange it along one side for a plated look similar to the photo.
Step 10: Garnish with fresh parsley and an extra sprinkle of Parmesan before serving
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 685
- Fat: 36
- Carbohydrates: 49
- Protein: 42