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
Scale
- 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