Garlic Butter Chicken Penne with Three Cheese Sauce Recipe for Dinner

Garlic butter chicken penne with three cheese sauce recipe combines comfort and richness in one satisfying dish that works beautifully for weeknight dinners or special occasions.

Creamy, savory flavors come together to create something truly memorable that appeals to anyone who loves hearty pasta meals.

Every bite offers pure satisfaction, making it hard to stop at just one serving.

When you crave something warm and filling, few options compare to such a decadent combination.

It's a crowd-pleaser that consistently earns compliments and empty plates.

Preparation is straightforward enough for busy evenings yet impressive enough to feel like a treat.

Roll up your sleeves and make something really worth sharing tonight.

Why Garlic Butter Chicken Penne With Three Cheese Sauce Is Worth Making

• Comes Together In One Pan: After cooking the pasta and chicken separately, everything combines in a single skillet, which means less cleanup for you at the end of the meal.
• Cheese Sauce That Actually Works: Combining three cheeses creates a sauce with real depth and creaminess that doesn’t break or separate, giving consistent results every time.
• Feeds A Crowd Easily: The dish scales up without any fuss, so whether you’re cooking for two or six people, the same basic technique applies.
• Restaurant Quality At Home: Garlic-infused butter with a proper cream sauce feels fancy enough for guests, but the steps are straightforward enough that you can execute it on a regular Tuesday night.

Garlic Butter Chicken Penne With Three Cheese Sauce Essential Ingredient Guide

• 300 grams Penne Pasta: Cook this to al dente so it stays firm when tossed with the sauce.
• 2 pieces Chicken Breast (approximately 500 grams or 1 lb): Choose breasts that are evenly thick for consistent cooking throughout.

• 4 tablespoons Butter (about 60 grams): Use unsalted butter so the salt content stays under your control.
• 4 cloves Garlic, minced: Freshly minced garlic gives far better flavor than the pre-minced version.

• 1 cup Heavy Cream (240 ml): Full-fat cream creates a smooth, rich sauce that doesn’t break easily.
• 1 cup Shredded Mozzarella Cheese (about 100 grams): Shred it fresh from a block rather than using pre-shredded for better melting.
• 1/2 cup Grated Parmesan Cheese (about 50 grams): This adds a sharp, salty flavor that balances the creaminess.
• 1/2 cup Shredded Cheddar Cheese (about 50 grams): Cheddar rounds out the cheese blend with its mild sharpness.

• Black Pepper to taste: Add this after everything combines so the heat doesn’t cook off the fresh pepper flavor.
• Fresh Parsley for garnish, chopped: Scatter this on top just before serving to add a bright, fresh finish.

Simple Gear for Making Garlic Butter Chicken Penne With Three Cheese Sauce

• Large Pot: Essential for boiling water and cooking the pasta until it reaches the right texture.
• Colander: Drains the pasta efficiently while keeping some cooking water nearby for later.
• Skillet (12-inch): Large enough to sauté chicken, garlic, and eventually combine everything together in the creamy sauce.
• Wooden Spoon or Spatula: Helps stir the sauce and toss the pasta with chicken without scratching your cookware.
• Measuring Spoons: Ensures accurate amounts of butter and garlic for consistent flavor.
• Measuring Cup: Lets me reserve the right amount of pasta water for adjusting sauce thickness.
• Small Bowl: Useful for keeping minced garlic ready before it goes into the skillet.
• Meat Thermometer (optional): Helps check that chicken is cooked through at about 165°F internally.

Garlic Butter Chicken Penne With Three Cheese Sauce Step Guide

Smart Prep Tips for Garlic Butter Chicken Penne With Three Cheese Sauce

• Cook Pasta To Al Dente: Boil salted water and cook penne just until tender with a slight bite, then save some of that starchy water to thin the sauce later if needed.
• Brown Chicken Properly: Season chicken pieces with salt and pepper, then let them sit undisturbed in butter for a few minutes on each side so they develop a golden crust.
• Toast Garlic Briefly: Add minced garlic to the warm butter and cook for only about a minute before the cream goes in, otherwise it turns bitter.
• Melt Cheese Slowly: Pour cream into the skillet and let it warm gently, then add the three cheeses one at a time while stirring constantly so they blend smoothly without clumping.
• Control The Sauce Thickness: Mix in reserved pasta water a little at a time until the sauce coats the noodles nicely without being too thick or too runny.

Easy Flavor Ideas for Garlic Butter Chicken Penne With Three Cheese Sauce

• Garlic Butter Chicken Penne with Single Cheese Sauce: Replace the three cheeses with 2 cups of Pecorino Romano or Gruyère, using the same amount and melting process for a sharper, more focused flavor that still creates a creamy coating.
• Lighter Cream Version: Swap heavy cream for half-and-half or whole milk mixed with a bit of cream cheese (1/2 cup cream cheese whisked into 1.5 cups milk), which reduces richness while keeping the sauce smooth and coating the pasta just as well.
• Vegetarian Protein Swap: Substitute the chicken with 1.5 cups of mushrooms sautéed in the butter before adding garlic, or use 2 cups of white beans added directly to the finished sauce for heartiness without meat.
• Dairy-Free Adaptation: Use olive oil instead of butter, replace heavy cream with full-fat coconut milk or cashew cream, and substitute the cheeses with nutritional yeast (3-4 tablespoons) mixed with a bit of lemon juice and garlic powder for tanginess and depth.

What to Serve With Garlic Butter Chicken Penne With Three Cheese Sauce

• Serve In Shallow Bowls: Warm bowls keep the creamy sauce at the right temperature, and shallow sides make it easy to twirl the penne and scoop up that cheesy goodness.
• Pair With A Crisp White Wine: Pinot Grigio or Sauvignon Blanc cuts through the richness of the three-cheese sauce and balances the garlic butter nicely.
• Add A Simple Green Salad On The Side: Peppery arugula or mixed greens with lemon vinaigrette gives your palate a fresh break between bites of the creamy pasta.
• Finish With Fresh Basil And Red Pepper Flakes: A sprinkle of basil adds brightness, while red pepper flakes give a little heat that complements the garlic and cheese perfectly.

Garlic Butter Chicken Penne With Three Cheese Sauce Storage Instructions

• Refrigerate leftovers in an airtight container for up to three days, and the pasta absorbs sauce beautifully as it sits, so expect it to thicken.
• Reheat gently on the stovetop over medium-low heat with a splash of cream or pasta water to loosen the sauce back to its original consistency.
• Freeze the dish in portions for up to two months, though the pasta texture softens slightly when thawed, making it better suited for a quick weeknight dinner than a fresh-tasting meal.
• Keep the cheese sauce separate from the pasta if planning ahead, then combine them fresh just before serving for the best texture and flavor.

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Garlic Butter Chicken Penne With Three Cheese Sauce Recipe

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4.6 from 28 reviews

• Total Time: 30-32 minutes
• Yield: 4 1x

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Description

Garlic butter chicken penne with three cheese sauce comes together when you toss tender pasta with juicy chicken and a creamy blend of mozzarella, parmesan, and cream cheese that coats every bite. Garlic and butter infuse the whole dish with savory depth, so you end up with a comforting meal that feels like something special on your dinner table.

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Ingredients

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Proteins and Pasta:

• 300 grams penne pasta
• 2 pieces chicken breast

Dairy and Cheese:

• 4 tablespoons butter
• 1 cup heavy cream
• 1 cup shredded mozzarella cheese
• 0.5 cup grated Parmesan cheese
• 0.5 cup shredded cheddar cheese

Seasonings and Garnish:

• 4 cloves garlic, minced
• black pepper to taste
• fresh parsley for garnish, chopped

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Instructions

1. Bring a large pot of salted water to a rolling boil, then add your 300 grams of penne and cook for about 10 minutes until the pasta reaches that perfect al dente texture, draining it while keeping 1/2 cup of the cooking water nearby.
2. Heat 2 tablespoons of butter in a skillet over medium temperature and season your 500 grams of chicken breast with salt and pepper on both sides before cooking for 6 to 7 minutes per side until the outside turns golden brown.
3. Transfer your cooked chicken to a cutting board and slice it into bite-sized pieces for easier eating.
4. Melt the remaining 2 tablespoons of butter in the same skillet at medium temperature and add your 4 minced garlic cloves, letting them cook for around 1 minute until fragrant.
5. Pour in your 1 cup of heavy cream and let it gently simmer while you stir in your 1 cup of mozzarella, 1/2 cup of Parmesan, and 1/2 cup of cheddar cheese, continuing to stir until the mixture becomes smooth and creamy.
6. Add a splash of that reserved 1/2 cup pasta water to your sauce if it feels too thick for coating the noodles.
7. Combine your drained penne and sliced chicken directly into the cheese sauce, tossing everything together at medium temperature so each piece gets evenly coated.
8. Finish with a generous crack of black pepper and a handful of chopped fresh parsley scattered across the top before serving.

Notes

• Cook your pasta just until al dente so it doesn’t get mushy when you toss it with the hot sauce.
• Don’t skip saving that pasta water because it’s your best tool for adjusting the sauce to the perfect consistency—add it gradually until the sauce coats your penne without being too thick.
• Let your garlic cook for only about a minute to keep it fragrant and sweet rather than burnt and bitter, which happens fast once butter gets hot.
• If you’re cooking for someone avoiding dairy, swap the heavy cream for cashew cream and use nutritional yeast mixed with a little lemon juice instead of the three cheeses for a surprisingly creamy result.

• Prep Time: 10 minutes
• Cook Time: 20-22 minutes
• Category: More Chicken Recipes
• Method: Boiling
• Cuisine: Italian-American

Nutrition

• Serving Size: 4
• Calories: 708 kcal
• Sugar: 2 g
• Sodium: 295 mg
• Fat: 45 g
• Saturated Fat: 26 g
• Unsaturated Fat: 17 g
• Trans Fat: 1 g
• Carbohydrates: 42 g
• Fiber: 2 g
• Protein: 48 g
• Cholesterol: 165 mg