Garlic Butter Chicken Penne in Creamy Three-Cheese Sauce

Instructions

Step 1 Bring a large pot of salted water to a boil and cook the penne pasta according to package instructions until al dente, then drain and set aside./n
Step 2 Season the chicken pieces with salt, pepper, paprika, and Italian seasoning./n
Step 3 Heat olive oil and 1 tablespoon butter in a large skillet over medium heat and cook the chicken until golden brown and fully cooked, then remove and set aside./n
Step 4 In the same skillet, melt the remaining butter and sauté minced garlic until fragrant, about 1 minute./n
Step 5 Pour in heavy cream and milk, stirring continuously, then bring to a gentle simmer./n
Step 6 Add Parmesan, mozzarella, cheddar, and cream cheese, stirring until melted and the sauce is smooth and creamy./n
Step 7 Add the cooked pasta to the sauce and toss to coat evenly./n
Step 8 Return the chicken to the skillet and mix gently to combine.
Step 9 Garnish with chopped parsley and serve warm.

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of milk or cream to loosen the sauce, or microwave in short intervals while stirring to maintain creaminess.