Cheddar Parmesan Garlic Butter Chicken with Creamy Penne Pasta

How to make Cheddar Parmesan Garlic Butter Chicken with Creamy Penne Pasta

Step 1: Cook the penne pasta according to package directions until al dente. Drain and set aside.

Step 2: Slice the chicken breasts horizontally to create thinner cutlets. Season both sides with salt, pepper, garlic powder, onion powder, and smoked paprika.

Step 3: Dredge the seasoned chicken pieces lightly in flour, then coat them with the grated Parmesan and shredded cheddar cheese mix.

Step 4: In a large skillet, heat olive oil over medium heat. Sear the chicken until golden and cooked through, about 4-5 minutes per side. Remove from skillet and set aside.

Step 5: In the same skillet, melt butter and add minced garlic. Cook for 1 minute until fragrant.

Step 6: Pour in chicken broth and stir to deglaze the pan. Let it simmer for 2-3 minutes, then add heavy cream. Stir and cook for 3-4 minutes until the sauce thickens.

Step 7: Add the cooked penne pasta to the skillet and toss to coat with the sauce. If needed, add a splash of pasta water to loosen the sauce.

Step 8: Return the chicken to the skillet or plate it alongside the creamy pasta. Garnish with chopped parsley before serving.

Recipe Variations and Possible Substitutions

• Swap penne for fettuccine or rotini if preferred.
• Use mozzarella instead of cheddar for a milder cheese flavor.
• For a spicy kick, add a pinch of red pepper flakes to the garlic butter sauce.
• Substitute chicken thighs for breasts for a juicier option.
• Add steamed broccoli or spinach to the pasta for a veggie boost.

Storage and Reheating Tips

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium-low heat with a splash of milk or cream to keep the pasta sauce creamy. Avoid microwaving the chicken for too long to prevent it from drying out.

This dish does not freeze well due to the dairy content in the sauce, which may separate upon thawing.