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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- Transfer your cooked chicken to a cutting board and slice it into bite-sized pieces for easier eating.
- 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.
- 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.
- Add a splash of that reserved 1/2 cup pasta water to your sauce if it feels too thick for coating the noodles.
- Combine your drained penne and sliced chicken directly into the cheese sauce, tossing everything together at medium temperature so each piece gets evenly coated.
- 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