Garlic Butter Chicken Penne has become my go-to for a quick and incredibly satisfying weeknight meal. I remember the first time I made it; the aroma of garlic and butter simmering in the pan was absolutely intoxicating, and my whole family came running to the kitchen. It’s that comforting, cheesy goodness that just makes everyone happy. This easy garlic butter chicken penne recipe uses simple ingredients to create a restaurant-quality dish right on your stovetop. Let’s get cooking!
Why You’ll Love This Garlic Butter Chicken Penne
- Incredible flavor: a rich, creamy, garlicky sauce that’s pure comfort food.
- Super fast prep: you can have this on the table in under 35 minutes.
- Family-friendly: picky eaters always devour this chicken penne with garlic butter sauce.
- Budget-friendly: uses common pantry staples for an affordable meal.
- One-pan convenience: most of the cooking happens in a single skillet.
- Versatile: easily adaptable for dietary needs or extra veggies.
- Weeknight hero: perfect for busy evenings when you need dinner fast.
- Pure deliciousness: it’s simply one of the best garlic butter chicken penne recipes out there.
Ingredients for Garlic Butter Chicken Penne
Here’s everything you need to whip up this amazing garlic butter chicken penne:
- 1 lb boneless, skinless chicken breasts, sliced – I like to slice them about ½ inch thick for even cooking.
- 1 tablespoon olive oil – For sautéing the chicken and getting a nice golden crust.
- 2 tablespoons unsalted butter (for chicken) – Adds richness to the chicken as it cooks.
- 4 cloves garlic, minced – The star of our garlic butter sauce! Fresh is best here.
- 1 teaspoon Italian seasoning – A blend of herbs that adds depth.
- Salt, to taste
- Black pepper, to taste
- 12 ounces penne pasta – The perfect shape to hold all that creamy sauce.
- Water, for boiling
- Salt, for pasta water – Don’t forget to salt your pasta water; it seasons the pasta from the inside out!
- 2 tablespoons unsalted butter (for sauce) – This is the foundation of our luscious garlic butter sauce.
- 1 cup heavy cream – For that luxurious, creamy texture everyone loves in chicken penne with garlic butter sauce.
- 0.5 cup cream cheese, cubed and softened – This is my secret to an extra-smooth and rich sauce.
- 1 cup shredded mozzarella cheese – Melts beautifully and adds a mild, gooey cheesiness.
- 0.5 cup freshly grated Parmesan cheese – For that sharp, nutty flavor that elevates the whole dish.
- 0.25 teaspoon garlic powder – An extra punch of garlic flavor!
- 0.25 teaspoon crushed red pepper flakes (optional) – Just a little heat to balance the richness.
- 0.5 cup reserved pasta water – Crucial for achieving the perfect sauce consistency.
- Chopped fresh parsley (optional, for garnish) – Adds a pop of color and freshness.
- Extra grated Parmesan (optional)
How to Make Garlic Butter Chicken Penne
Let’s get this delicious dinner on the table! This recipe is straightforward and uses simple steps to create a restaurant-quality meal.
- Step 1: Start by bringing a large pot of generously salted water to a rolling boil. Add your 12 ounces penne pasta and cook according to package directions until it’s perfectly al dente. Before you drain it, carefully reserve about ½ cup of the starchy pasta water – this liquid gold is key to our sauce! Drain the pasta and set it aside.
- Step 2: While the pasta cooks, grab a large skillet. Heat 1 tablespoon olive oil and 2 tablespoons unsalted butter over medium heat. Once the butter is melted and shimmering, add your 4 cloves of minced garlic. Sauté for just about 30 seconds until fragrant – be careful not to burn it!
- Step 3: Now, add your 1 lb of sliced chicken breasts to the skillet. Season them generously with 1 teaspoon Italian seasoning, salt, and black pepper. Sauté the chicken, stirring occasionally, until it’s cooked through and has a beautiful golden-brown color, which usually takes about 5–6 minutes. Once cooked, remove the chicken from the skillet and set it aside on a plate.
- Step 4: In the same skillet (no need to clean it!), melt the remaining 2 tablespoons of unsalted butter over medium-low heat. Pour in the 1 cup of heavy cream and gently warm it through. This is where the magic starts to happen for our creamy garlic butter sauce.
- Step 5: Add the ½ cup of softened cream cheese to the skillet. Stir continuously until it’s completely melted and the sauce is smooth and luscious.
- Step 6: Stir in the 1 cup of shredded mozzarella cheese and the ½ cup of grated Parmesan cheese. Keep stirring over low heat until all the cheeses have melted into a thick, gooey sauce.
- Step 7: Season your beautiful sauce with ¼ teaspoon garlic powder, ¼ teaspoon crushed red pepper flakes (if you like a little kick!), and more salt and pepper to taste.
- Step 8: Gradually stir in the reserved pasta water, a little at a time, until you reach your desired sauce consistency. This step really helps to emulsify the sauce, making it perfectly clingy for your chicken penne with garlic butter sauce.
- Step 9: Return the cooked chicken and drained penne to the skillet with the sauce. Gently toss everything together until the pasta and chicken are completely coated in that irresistible garlic butter sauce.
- Step 10: Garnish with fresh chopped parsley and extra grated Parmesan if you’re feeling fancy. Serve this amazing garlic butter chicken penne immediately and enjoy!
Pro Tips for the Best Garlic Butter Chicken Penne
Want to elevate your garlic butter chicken penne? I’ve picked up a few tricks that make a huge difference:
- Always use freshly grated Parmesan cheese. Pre-shredded cheese has anti-caking agents that can make your sauce grainy. Trust me, the flavor difference is worth the extra minute!
- Don’t overcook your chicken. Sauté it until just cooked through and golden; it will finish cooking in the sauce, keeping it tender.
- Reserve more pasta water than you think you need. It’s the key to achieving that perfect, glossy sauce that clings beautifully to every piece of pasta.
- Taste and adjust seasonings at the end. The cheeses add saltiness, so it’s best to add more salt and pepper after the sauce is fully formed.
What’s the secret to perfect Garlic Butter Chicken Penne?
The secret lies in creating a proper panade with the cream cheese and reserved pasta water. This combination ensures an ultra-creamy, emulsified sauce that coats the pasta beautifully without breaking. For more tips on creating creamy sauces, check out these creamy mashed potatoes casserole ideas.
Can I make Garlic Butter Chicken Penne ahead of time?
You can prep the components ahead! Cook the chicken and pasta separately and store them in airtight containers in the fridge. Make the sauce just before serving and combine everything. This keeps the pasta from getting mushy and the chicken tender.
How do I avoid common mistakes with Garlic Butter Chicken Penne?
Avoid burning the garlic by cooking it gently. Also, don’t boil the sauce after adding the cheese; keep the heat low to prevent it from separating or becoming clumpy. For more cooking tips, explore our tasty therapeutic cooking section.
Best Ways to Serve Garlic Butter Chicken Penne
This Garlic Butter Chicken Penne is a star on its own, but it pairs wonderfully with a few simple additions. For a classic Italian-American feel, I love serving it with a crisp Caesar salad. The cool, fresh greens and tangy dressing are a perfect contrast to the rich, creamy pasta. Another great option is some steamed or roasted broccoli or asparagus – the slight bitterness of the vegetables complements the garlic butter sauce beautifully. To make it a truly impressive dinner, consider a side of crusty garlic bread for soaking up any extra sauce. It’s the perfect way to enjoy every last bit of this delicious chicken penne with garlic butter sauce!
Nutrition Facts for Garlic Butter Chicken Penne
Here’s a look at the nutritional breakdown for this delicious garlic butter chicken penne, per serving:
- Calories: 720 kcal
- Fat: 42g
- Saturated Fat: 21g
- Protein: 40g
- Carbohydrates: 48g
- Fiber: 2g
- Sugar: 3g
- Sodium: 590mg
Nutritional values are estimates and may vary based on specific ingredients used. For more healthy meal ideas, explore our recipes section.
How to Store and Reheat Garlic Butter Chicken Penne
Leftover garlic butter chicken penne is a treat for another day, but proper storage is key to maintaining its deliciousness. Once it has cooled down slightly, portion the pasta into airtight containers. You can store it in the refrigerator for up to 3-4 days. For longer storage, this dish freezes beautifully! Wrap individual portions tightly in plastic wrap, then place them in a freezer-safe bag or container. It should keep well in the freezer for up to 3 months. When you’re ready to enjoy your stored garlic butter chicken penne, the best way to reheat it is gently on the stovetop. Add a splash of milk or chicken broth to the pan with the pasta, then heat over low, stirring until warmed through. This helps revive the creamy sauce. Alternatively, you can microwave it, but be sure to stir halfway through for even heating.
Frequently Asked Questions About Garlic Butter Chicken Penne
What’s the secret to perfect Garlic Butter Chicken Penne?
The real secret to that perfect, creamy sauce in this garlic butter chicken penne recipe is using a combination of heavy cream, softened cream cheese, and a little reserved pasta water. This creates a beautifully emulsified sauce that clings to every piece of pasta and chicken. For more delicious pasta dishes, try our creamy shrimp alfredo pasta.
Can I make Garlic Butter Chicken Penne ahead of time?
You can definitely prep components in advance! Cook the chicken and pasta separately and store them in airtight containers in the fridge for up to two days. Then, whip up the sauce fresh when you’re ready to serve. This ensures your garlic butter chicken penne stays nicely textured and the chicken remains tender.
How do I avoid common mistakes with Garlic Butter Chicken Penne?
A common pitfall is adding cheese to a sauce that’s too hot, which can cause it to get grainy or break. Always keep the heat on low when melting your mozzarella and Parmesan for this chicken penne with garlic butter sauce. Also, don’t skip reserving the pasta water; it’s essential for achieving the right sauce consistency! If you enjoy creamy sauces, you might also like our creamy mushroom garlic soup.
Can I add vegetables to my Garlic Butter Chicken Penne?
Absolutely! This dish is fantastic with added veggies. I love tossing in some steamed broccoli florets or sautéed spinach towards the end with the pasta and chicken. Mushrooms or peas also work wonderfully in this simple garlic butter chicken penne.
Variations of Garlic Butter Chicken Penne You Can Try
This delicious garlic butter chicken penne is so versatile! Here are a few ways I love to mix it up:
- For a Lighter Touch: Try using half-and-half instead of heavy cream, or even a lighter milk with a cornstarch slurry to thicken. You can also add tons of veggies like spinach, zucchini, or bell peppers to bulk it up.
- One-Pan Wonder: For minimal cleanup, try a one-pan garlic butter chicken penne! Sauté the chicken and pasta all in the same skillet, adding the liquids and cheeses directly to the pan.
- Spicy Kick: Amp up the heat by adding more crushed red pepper flakes or even a pinch of cayenne pepper to the sauce. It adds a fantastic depth of flavor to the chicken penne with garlic butter sauce.
- Herb Garden Delight: Don’t be afraid to experiment with fresh herbs! Basil, thyme, or rosemary can add a wonderful new dimension to your garlic butter chicken penne dinner.
Amazing Garlic Butter Chicken Penne in 35 Min
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A quick and satisfying weeknight meal featuring tender chicken and al dente penne pasta coated in a rich, creamy garlic butter sauce with three cheeses. This dish is easy to make, comforting, and perfect for any occasion.
Ingredients
- 1 lb boneless, skinless chicken breasts, sliced
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter (for chicken)
- 4 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt, to taste
- Black pepper, to taste
- 12 ounces penne pasta
- Water, for boiling
- Salt, for pasta water
- 2 tablespoons unsalted butter (for sauce)
- 1 cup heavy cream
- 0.5 cup cream cheese, cubed and softened
- 1 cup shredded mozzarella cheese
- 0.5 cup freshly grated Parmesan cheese
- 0.25 teaspoon garlic powder
- 0.25 teaspoon crushed red pepper flakes (optional)
- 0.5 cup reserved pasta water
- Chopped fresh parsley (optional, for garnish)
- Extra grated Parmesan (optional)
Instructions
- Bring a large pot of salted water to a boil. Cook penne pasta until al dente. Reserve ½ cup of pasta water before draining.
- In a large skillet, heat olive oil and 2 tablespoons of butter over medium heat. Add minced garlic and cook for 30 seconds.
- Add sliced chicken to the pan, season with Italian seasoning, salt, and pepper. Sauté until cooked through and golden brown, about 5–6 minutes. Remove and set aside.
- In the same skillet, melt 2 tablespoons of butter over medium-low heat. Pour in heavy cream and warm through.
- Stir in cream cheese until fully melted and smooth.
- Add mozzarella and Parmesan cheeses. Stir continuously over low heat until cheese melts and sauce thickens.
- Season sauce with garlic powder, crushed red pepper flakes (optional), salt, and pepper.
- Stir in reserved pasta water a little at a time until desired sauce consistency is reached.
- Add cooked chicken and drained penne pasta to the sauce. Toss gently until fully coated.
- Garnish with parsley and extra Parmesan if desired. Serve immediately.
Notes
- Use freshly grated cheese for a smoother sauce; pre-shredded cheese doesn’t melt as well.
- Don’t skip reserving the pasta water; it helps emulsify the sauce and brings it all together.
- Keep the heat low when adding cheese to prevent the sauce from breaking or becoming grainy.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American-Italian
Nutrition
- Serving Size: 1 plate
- Calories: 720 kcal
- Sugar: 3g
- Sodium: 590mg
- Fat: 42g
- Saturated Fat: 21g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 165mg
