There are some recipes that feel like they were made just for those evenings when you want something comforting yet impressive without spending hours in the kitchen. This Creamy Chicken Penne in Garlic Mozzarella Parmesan Sauce is exactly that kind of dish. It’s creamy, cheesy, and packed with flavor, but what makes it really special is how straightforward it is to pull together on a busy weeknight.
I remember the first time I made this recipe; I was craving a pasta dish that was rich and indulgent but still had a little bit of a punch. The garlic and Italian seasoning bring a warm, familiar aroma that fills the kitchen, while the mozzarella and Parmesan cheeses melt into a silky, velvety sauce. The tender chicken bites get a beautiful sear with a crisp edge, then are smothered in cheese until glossy and perfect. It was a hit from the first bite and quickly became a family favorite.
What’s great about this recipe is its versatility. Whether you’re cooking for your family, meal prepping for the week, or hosting a casual dinner, it fits the bill. Plus, it’s easy to customize if you want it milder or with a little spice. This dish pairs creamy indulgence with just enough seasoning to keep it exciting.
Essential Elements and Equipment
To make this dish shine, there are a few kitchen tools and ingredients you’ll want on hand:
- Large pot: For boiling the penne pasta perfectly al dente.
- Large skillet or sauté pan: A wide pan to sear the chicken and build the sauce all in one place.
- Whisk: Essential for melting the cream cheese smoothly into the sauce.
- Tongs or pasta fork: To toss the pasta evenly in the sauce.
- Sharp knife and cutting board: For chopping the chicken into uniform pieces.
What Makes This Recipe Work
- Searing the chicken in olive oil and butter ensures a golden-brown crust that locks in juicy flavor.
- Adding garlic toward the end of cooking the chicken preserves its fresh aroma without burning.
- Melting mozzarella and Parmesan cheeses over the hot chicken adds richness and a slightly crispy, cheesy finish.
- The sauce combines heavy cream and chicken broth for balance, rich but not overly heavy.
- Cream cheese smooths out the sauce, giving it a velvety texture that clings beautifully to the pasta.
- Combining mozzarella and Parmesan in the sauce brings both gooey meltiness and a sharp, tangy bite.
- Gentle simmering thickens the sauce just right without curdling or separating.
- Tossing pasta directly in the sauce helps every piece soak up that creamy goodness.
- The optional Cajun seasoning introduces a subtle heat and complexity that can be tailored to your taste.
This recipe uses straightforward techniques and simple ingredients but comes together in a way that feels gourmet. It’s the kind of meal that will have you coming back to the kitchen again and again.
Ingredients You’ll Need
- 1½ lbs boneless, skinless chicken breasts, cut into bite-sized pieces
- 12 oz penne pasta
- 1 tablespoon olive oil
- 4 tablespoons unsalted butter, divided
- 4 cloves garlic, minced
- 1½ teaspoons Italian seasoning
- ½ teaspoon Cajun seasoning (optional)
- Salt and freshly ground black pepper, to taste
- ½ cup shredded mozzarella cheese (for melting over chicken)
- ½ cup grated Parmesan cheese (for melting over chicken)
- 1½ cups heavy cream
- ¾ cup low-sodium chicken broth
- ¾ cup shredded mozzarella cheese (for sauce)
- ¾ cup grated Parmesan cheese (for sauce)
- 2 oz cream cheese, softened
- Chopped parsley or dried parsley, for garnish
Preparation
Step 1: Bring a large pot of salted water to a boil. Add the penne and cook until al dente following package instructions. Scoop out half a cup of pasta water before draining and set the pasta aside.
Step 2: Season the chicken pieces with salt, pepper, Italian seasoning, and if you want a touch of warmth, a pinch of Cajun seasoning.
Step 3: Heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Add the chicken in a single layer and let it cook, stirring occasionally, until the pieces develop a golden-brown crust and are cooked through, about 6 to 7 minutes.
Step 4: In the last minute of cooking the chicken, stir in half the minced garlic and a tablespoon of butter. Sprinkle the mozzarella and Parmesan cheese over the hot chicken and stir until the cheeses melt and coat the chicken with a glossy finish. Remove the chicken from the skillet and set it aside.
Step 5: In the same skillet, melt the remaining tablespoon of butter over medium heat. Add the rest of the garlic and sauté it for about 30 seconds until it becomes fragrant. Be careful not to let the garlic brown or burn.
Step 6: Pour in the heavy cream and chicken broth, stirring gently to combine. Bring the mixture to a gentle simmer, then whisk in the softened cream cheese until the sauce is smooth and creamy.
Step 7: Slowly stir in the remaining mozzarella and Parmesan cheeses. Keep stirring until the sauce thickens and becomes velvety, perfect for coating the pasta. Season with salt and freshly ground black pepper to taste.
Step 8: Add the cooked penne to the sauce and gently toss it so every piece is covered in that rich, cheesy sauce. If the sauce feels too thick, add a splash of the reserved pasta water to loosen it. Let it rest on low heat for a minute or two so the flavors meld and the sauce clings nicely.
To serve, spoon the creamy penne onto plates and top with the garlic mozzarella chicken. A sprinkle of fresh or dried parsley adds a lovely pop of color and a touch of freshness to balance the richness.
Easy Variations to Try
This recipe is incredibly flexible. Feel free to make it your own with these ideas:
- Swap chicken for shrimp or even Italian sausage for different protein options.
- Use gluten-free penne to accommodate dietary restrictions.
- Add a handful of fresh spinach or sun-dried tomatoes to the sauce for extra color and nutrition.
- For a spicier version, increase the Cajun seasoning or add crushed red pepper flakes to the sauce.
- Use half-and-half instead of heavy cream if you want a lighter sauce without sacrificing too much creaminess.
- Stir in some roasted garlic instead of fresh for a sweeter, mellow garlic flavor.
How to Serve
This rich, creamy pasta pairs well with lighter sides that won’t compete with the sauce:
- A simple green salad with lemon vinaigrette adds brightness.
- Roasted or steamed veggies like asparagus, green beans, or broccoli bring freshness.
- Garlic bread or warm crusty rolls are perfect for soaking up every last bit of sauce.
- A light fruit salad can be a refreshing contrast to the savory richness of the dish.
For drinks, sparkling water with a slice of lemon or iced tea complements the meal nicely without overpowering the flavors.
Recipe Tips
- Prep all ingredients before you start cooking to keep the process smooth.
- Don’t overcrowd the skillet when searing the chicken; give each piece room to brown properly.
- Use fresh garlic for the best flavor and aroma.
- Stir the sauce constantly while melting cheeses to avoid clumps.
- Add reserved pasta water a little at a time to adjust the sauce thickness perfectly.
- Season gradually, tasting as you go, and cheeses add salt, so start light.
- Serve immediately for the creamiest texture, but leftovers reheat well with a splash of milk or broth.
Cooking Notes
- Cook pasta just to al dente so it doesn’t get mushy when tossed in sauce.
- Be gentle with garlic cooking times; burnt garlic tastes bitter.
- Melt cream cheese slowly into warm liquids for smoothness.
- Let sauce simmer gently to thicken without separating.
- Toss pasta off the heat to prevent overcooking.
Nutritional Information (per serving)
- Calories: 840
- Protein: 55g
- Fat: 55g
- Saturated Fat: 32g
- Carbohydrates: 38g
- Fiber: 3g
- Sugar: 3g
- Sodium: 780mg
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Servings: 4
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs are a great substitute if you prefer meat that stays juicy and tender with a bit more flavor. They do take slightly longer to cook than breasts, so keep an eye on the pieces to make sure they’re cooked through but not overdone. The rich texture of the thighs pairs beautifully with the creamy sauce, making the dish even more indulgent.
What if I don’t have cream cheese on hand? Can I skip it?
Cream cheese really helps give the sauce that smooth, velvety texture that clings to every bite of pasta. If you don’t have any, you can still make the dish; it just won’t be quite as silky. A good alternative is mascarpone or even ricotta cheese if you have those in your fridge. They’ll add creaminess and mild flavor, though the sauce may be a bit lighter. If you’re really in a pinch, a little extra heavy cream can help make up the difference, but the cream cheese really elevates the sauce.
How do I store and reheat leftovers without losing the creamy texture?
Leftovers keep well in the fridge for up to three days in an airtight container. When reheating, avoid the microwave if possible because it can dry out the sauce. Instead, gently warm the pasta and chicken in a skillet over low heat. Add a splash of chicken broth or milk to loosen the sauce and keep it creamy. Stir frequently and heat until warmed through. This way, your pasta stays luscious and doesn’t get gummy or dry.
Can I make this recipe ahead of time for meal prep or entertaining?
Definitely! You can cook the chicken and pasta separately and prepare the sauce ahead of time. When you’re ready to eat, gently reheat the sauce and chicken together, then toss in freshly cooked pasta or reheat the pasta as well with a little extra liquid. This dish is great for meal prepping because it reheats well and tastes just as delicious the next day.
Conclusion
This Creamy Chicken Penne in Garlic Mozzarella Parmesan Sauce is a recipe that hits all the right notes rich and cheesy, with tender chicken and pasta perfectly coated in a luscious sauce. It’s a dish that feels special but is easy enough for any night of the week. Whether you’re cooking for family, friends, or just treating yourself, this pasta will quickly become a go-to favorite.
The beauty of this recipe is its balance: comforting creaminess paired with just enough seasoning to keep it exciting. Plus, it’s endlessly adaptable to fit your tastes and dietary needs. I hope this inspires you to try it soon and enjoy every creamy, flavorful bite.
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Creamy Chicken Penne in Garlic Mozzarella Parmesan Sauce
- Total Time: 35 minutes
- Yield: 4 1x
Ingredients
Ingredients You’ll Need
- 1½ lbs boneless, skinless chicken breasts, cut into bite-sized pieces
- 12 oz penne pasta
- 1 tablespoon olive oil
- 4 tablespoons unsalted butter, divided
- 4 cloves garlic, minced
- 1½ teaspoons Italian seasoning
- ½ teaspoon Cajun seasoning (optional)
- Salt and freshly ground black pepper, to taste
- ½ cup shredded mozzarella cheese (for melting over chicken)
- ½ cup grated Parmesan cheese (for melting over chicken)
- 1½ cups heavy cream
- ¾ cup low-sodium chicken broth
- ¾ cup shredded mozzarella cheese (for sauce)
- ¾ cup grated Parmesan cheese (for sauce)
- 2 oz cream cheese, softened
- Chopped parsley or dried parsley, for garnish
Instructions
Step 1: Bring a large pot of salted water to a boil. Add the penne and cook until al dente following package instructions. Scoop out half a cup of pasta water before draining and set the pasta aside.
Step 2: Season the chicken pieces with salt, pepper, Italian seasoning, and if you want a touch of warmth, a pinch of Cajun seasoning.
Step 3: Heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Add the chicken in a single layer and let it cook, stirring occasionally, until the pieces develop a golden-brown crust and are cooked through, about 6 to 7 minutes.
Step 4: In the last minute of cooking the chicken, stir in half the minced garlic and a tablespoon of butter. Sprinkle the mozzarella and Parmesan cheese over the hot chicken and stir until the cheeses melt and coat the chicken with a glossy finish. Remove the chicken from the skillet and set it aside.
Step 5: In the same skillet, melt the remaining tablespoon of butter over medium heat. Add the rest of the garlic and sauté it for about 30 seconds until it becomes fragrant. Be careful not to let the garlic brown or burn.
Step 6: Pour in the heavy cream and chicken broth, stirring gently to combine. Bring the mixture to a gentle simmer, then whisk in the softened cream cheese until the sauce is smooth and creamy.
Step 7: Slowly stir in the remaining mozzarella and Parmesan cheeses. Keep stirring until the sauce thickens and becomes velvety, perfect for coating the pasta. Season with salt and freshly ground black pepper to taste.
Step 8: Add the cooked penne to the sauce and gently toss it so every piece is covered in that rich, cheesy sauce. If the sauce feels too thick, add a splash of the reserved pasta water to loosen it. Let it rest on low heat for a minute or two so the flavors meld and the sauce clings nicely.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 840
- Sodium: 780
- Fat: 55
- Carbohydrates: 38
- Protein: 55