Every once in a while, a recipe comes along that feels like it was made for cozy evenings and hungry appetites. This cheddar Parmesan garlic butter chicken with creamy penne pasta is one of those recipes. I still remember the first time I made it. It was a busy weeknight, and I wanted something hearty enough to feed the whole family but still rich with flavor. The inspiration came from my love of garlic butter chicken and creamy pasta dishes, and the idea of combining them into one skillet dinner felt too good not to try.
The result was everything I hoped for. The chicken came out golden, juicy, and full of flavor thanks to Cajun seasoning and paprika, while the pasta bathed in a velvety cheddar and Parmesan sauce that clung to every piece. The garlic butter added a depth of richness that made it taste like something straight from a restaurant. I watched as everyone at the table helped themselves to seconds, and I knew this dish was destined to become a regular in my kitchen.
Essential Elements and Equipment
To make this dish shine, a few simple tools and ingredients help ensure success:
- Large skillet or sauté pan: For browning the chicken and later combining flavors.
- Large pot: Needed to boil the penne pasta until perfectly al dente.
- Whisk: Essential for blending the sauce smoothly without lumps.
- Garlic butter: Adds richness and a savory depth that complements the cheeses.
- Cheddar cheese: Provides a creamy, slightly sharp flavor that forms the base of the sauce.
- Parmesan cheese: Balances the cheddar with nutty, salty notes.
- Cajun seasoning: Gives the chicken smoky, slightly spicy character.
- Penne pasta: A sturdy pasta shape that holds onto the thick, creamy sauce beautifully.
Having these ingredients and tools ready makes cooking seamless and enjoyable.
What Makes This Recipe Work
This recipe is a favorite because it delivers big flavor with straightforward steps. Here’s why it works so well:
- Garlic butter chicken: Infusing the chicken with garlic butter ensures every bite is juicy, flavorful, and perfectly seared.
- Cajun spice kick: The seasoning blend adds warmth and a gentle smokiness that pairs perfectly with creamy pasta.
- Cheddar-Parmesan sauce: The duo of cheeses creates a sauce that’s both sharp and silky, coating each piece of penne in indulgent flavor.
- Balanced textures: Crisp-edged chicken, tender pasta, and creamy sauce create a satisfying mouthfeel in every bite.
- Family-friendly appeal: Mild enough for kids while still flavorful enough for adults to love.
- Quick cooking time: Ready in about 30 minutes, making it practical for weeknights.
These elements come together to create a recipe that is both dependable and irresistible.
Ingredients You’ll Need
- 2 large boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 tablespoons olive oil
- 4 tablespoons garlic butter, divided
- 2 teaspoons Cajun seasoning
- 1 teaspoon paprika
- Salt and black pepper, to taste
For the Pasta:
- 1 pound penne pasta
- 6 tablespoons butter
- 4 cloves garlic, minced
- 4 tablespoons all-purpose flour
- 4 cups whole milk
- 2 cups shredded cheddar cheese
- 1 cup grated Parmesan cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
Preparation
Step 1: In a medium bowl, combine the chicken pieces with olive oil, Cajun seasoning, paprika, salt, and black pepper. Toss until all pieces are evenly coated.
Step 2: Heat 2 tablespoons of garlic butter in a large skillet over medium-high heat. Add the seasoned chicken and cook for 6–8 minutes, stirring occasionally, until golden brown and fully cooked through. Transfer the chicken to a plate and set aside.
Step 3: Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain well and set aside.
Step 4: In the same skillet used for the chicken, melt 6 tablespoons of butter over medium heat. Add the minced garlic and sauté for about 1 minute, stirring frequently until fragrant.
Step 5: Whisk in the flour and cook for 1–2 minutes to create a roux. Slowly pour in the milk, whisking constantly to remove any lumps.
Step 6: Bring the sauce to a gentle simmer, stirring often, until it thickens, about 5–7 minutes. Reduce the heat to low and stir in the shredded cheddar and Parmesan cheese until melted and creamy.
Step 7: Season the sauce with salt, black pepper, garlic powder, and onion powder, adjusting to taste.
Step 8: Add the drained penne pasta to the sauce, tossing gently until fully coated. Stir in the remaining 2 tablespoons of garlic butter for extra richness.
Step 9: Spoon the creamy pasta onto plates or into bowls and top with the golden Cajun chicken pieces. Serve immediately while hot and cheesy.
Easy Variations to Try
One of the reasons this recipe has become such a staple in my kitchen is that it’s easy to customize. With just a few adjustments, you can make it lighter, spicier, or even a little more indulgent.
- Switch the pasta: If you don’t have penne on hand, rotini, rigatoni, or even spaghetti will work. The sauce is versatile enough to coat any pasta shape beautifully.
- Try a different protein: Instead of chicken, shrimp, or turkey breast, make delicious alternatives. For a vegetarian option, roasted mushrooms or zucchini add wonderful flavor and texture.
- Add vegetables: Stir in broccoli florets, spinach, or sun-dried tomatoes to add color and nutrition. They blend seamlessly with the creamy sauce.
- Make it spicier: Add a pinch of cayenne or red pepper flakes to the chicken seasoning for more heat.
- Cheese variations: While cheddar and Parmesan are classic here, you could experiment with mozzarella for more stretch or gouda for a smokier note.
- Lighter version: Use half-and-half instead of whole milk, and reduce the butter slightly. It will still be creamy but a little lighter.
With these variations, the recipe never feels repetitive and can be adapted to fit your mood or the occasion.
How to Serve
This dish is hearty enough to stand on its own, but it also pairs wonderfully with a few simple sides to make a complete meal.
- Family style: Serve the pasta in a large dish with the chicken piled on top, letting everyone help themselves. It’s cozy and inviting, perfect for weeknight dinners.
- Individual plating: Divide the pasta into bowls and top with chicken pieces. Garnish with extra Parmesan or a sprinkle of parsley for presentation.
- Add a salad: A crisp green salad with lemon vinaigrette cuts through the richness of the pasta beautifully.
- Serve with bread: Garlic bread or a simple baguette is ideal for soaking up the extra sauce.
- As leftovers: This recipe reheats well, making it a great option for meal prep. Store in containers for easy lunches during the week.
Because it’s both filling and flavorful, this pasta is just as appropriate for a busy Tuesday as it is for a relaxed Saturday dinner with family.
Recipe Tips
These practical tips will help ensure your chicken and pasta come out perfect every time.
- Cut the chicken into uniform pieces so they cook evenly.
- Make sure your skillet is hot before adding the chicken for the best sear and golden crust.
- Whisk constantly when adding the milk to the roux to prevent lumps.
- Use freshly grated Parmesan for the smoothest, most flavorful sauce. Pre-grated cheese often contains anti-caking agents that affect melting.
- Don’t overcook the pasta. Keep it just al dente so it holds up once tossed with the creamy sauce.
- If the sauce gets too thick, add a splash of milk to loosen it up.
- Taste before adding more salt, since Parmesan is naturally salty.
Following these little tricks ensures a smooth cooking process and a dish that’s every bit as delicious as you imagined.
Cooking Notes
- Cook pasta in plenty of salted water for the best flavor.
- Always let the chicken rest for a few minutes before serving to retain juices.
- Add garlic to melted butter, not cold butter, to bring out the best aroma.
- Keep the sauce over low heat once the cheese is added to avoid curdling.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Nutritional Information
(Per serving, approximately)
- Calories: 750
- Protein: 42g
- Carbohydrates: 60g
- Fat: 35g
- Fiber: 3g
- Sodium: 780mg
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
FAQs
1. Can I make this recipe ahead of time?
Yes. Cook the pasta and chicken, then store them separately from the sauce. When ready to serve, reheat the sauce gently, add the pasta, and top with chicken. This keeps the textures at their best.
2. Can I freeze leftovers?
Cream-based sauces don’t freeze as well because they can separate when reheated. For best results, enjoy this dish fresh or within three days from the refrigerator.
3. What if I don’t have Cajun seasoning?
You can make a quick substitute using paprika, garlic powder, onion powder, and a pinch of cayenne. It won’t be identical, but it will still give a flavorful kick to the chicken.
4. Can I make this dish gluten-free?
Absolutely. Use gluten-free penne and substitute a gluten-free flour blend in the roux. The rest of the recipe remains the same.
Conclusion
Cheddar Parmesan Garlic Butter Chicken with Creamy Penne Pasta is more than just a recipe it’s a reminder of how satisfying homemade comfort food can be. Every bite blends juicy, well-seasoned chicken with pasta coated in a sauce that’s creamy, cheesy, and full of garlic butter richness. It’s the kind of meal that brings people to the table quickly and keeps them there for seconds.
What makes this dish so special is its balance. The chicken is bold and flavorful, the pasta is indulgent, and together they create a harmony that feels restaurant-worthy while still being weeknight-friendly. It’s a recipe that doesn’t require fancy ingredients or complicated steps, just a little time and some love in the kitchen.
Whether you serve it family style at the dinner table, portion it out for meal prep, or prepare it for a special weekend dinner, this dish adapts beautifully. It’s hearty, comforting, and always leaves everyone satisfied.
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Cheddar Parmesan Garlic Butter Chicken with Creamy Penne Pasta
- Total Time: 45 minutes
- Yield: 6 1x
Ingredients
Ingredients You’ll Need
- 2 large boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 tablespoons olive oil
- 4 tablespoons garlic butter, divided
- 2 teaspoons Cajun seasoning
- 1 teaspoon paprika
- Salt and black pepper, to taste
For the Pasta:
- 1 pound penne pasta
- 6 tablespoons butter
- 4 cloves garlic, minced
- 4 tablespoons all-purpose flour
- 4 cups whole milk
- 2 cups shredded cheddar cheese
- 1 cup grated Parmesan cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
Instructions
Step 1: In a medium bowl, combine the chicken pieces with olive oil, Cajun seasoning, paprika, salt, and black pepper. Toss until all pieces are evenly coated.
Step 2: Heat 2 tablespoons of garlic butter in a large skillet over medium-high heat. Add the seasoned chicken and cook for 6–8 minutes, stirring occasionally, until golden brown and fully cooked through. Transfer the chicken to a plate and set aside.
Step 3: Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain well and set aside.
Step 4: In the same skillet used for the chicken, melt 6 tablespoons of butter over medium heat. Add the minced garlic and sauté for about 1 minute, stirring frequently until fragrant.
Step 5: Whisk in the flour and cook for 1–2 minutes to create a roux. Slowly pour in the milk, whisking constantly to remove any lumps.
Step 6: Bring the sauce to a gentle simmer, stirring often, until it thickens, about 5–7 minutes. Reduce the heat to low and stir in the shredded cheddar and Parmesan cheese until melted and creamy.
Step 7: Season the sauce with salt, black pepper, garlic powder, and onion powder, adjusting to taste.
Step 8: Add the drained penne pasta to the sauce, tossing gently until fully coated. Stir in the remaining 2 tablespoons of garlic butter for extra richness.
Step 9: Spoon the creamy pasta onto plates or into bowls and top with the golden Cajun chicken pieces. Serve immediately while hot and cheesy.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 750
- Sodium: 780
- Fat: 35
- Carbohydrates: 60
- Protein: 42