Cheddar Parmesan garlic butter chicken with creamy penne pasta is a rich, comforting dish that combines tender, pan-seared chicken coated in a savory cheese crust with a velvety cream sauce tossed in perfectly cooked pasta. I love how every bite is packed with cheesy, garlicky flavor and a satisfying, creamy finish.

Why You’ll Love This Recipe

I love this recipe because it gives me restaurant-quality flavor with simple ingredients I usually have on hand. The chicken turns out juicy and full of bold garlic butter flavor, and the cheesy cream sauce clings perfectly to the pasta. It’s hearty, comforting, and perfect for busy weeknights or cozy weekends. Cheddar Parmesan Garlic Butter Chicken with Creamy Penne Pasta

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the chicken:

Chicken breasts or thighs (boneless, skinless)
Cheddar cheese (shredded)
Parmesan cheese (grated)
Garlic (minced)
Butter
Olive oil
Salt and pepper
Paprika (optional for extra flavor)

For the pasta:

Penne pasta
Heavy cream
Garlic (minced)
Parmesan cheese
Butter
Salt and pepper
Fresh parsley (optional for garnish)

Directions

I season the chicken with salt, pepper, and a bit of paprika.
In a skillet, I melt butter with olive oil and sauté garlic until fragrant.
I sear the chicken on both sides until golden brown and cooked through, then remove it from the skillet and keep it warm.
I sprinkle the hot chicken with cheddar and Parmesan cheese and let it melt slightly.
While the chicken cooks, I boil the penne pasta in salted water until al dente and drain it.
In the same skillet, I melt butter and sauté more garlic, then pour in the cream.
I stir in Parmesan cheese, season with salt and pepper, and let the sauce simmer until thickened.
I toss the cooked penne in the sauce until well coated.
I slice the chicken and serve it on top of the creamy pasta, garnished with parsley.

Servings and timing

This recipe serves about 4 people and takes around 35–40 minutes from start to finish, making it great for a satisfying weeknight meal or a casual dinner with friends.

Variations

Sometimes I add broccoli or spinach to the pasta for extra greens. I’ve also made it with mozzarella instead of cheddar for a milder flavor, or added crushed red pepper flakes for a little heat. If I want to lighten it up, I use half-and-half instead of heavy cream.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I warm it gently on the stovetop or in the microwave with a splash of cream or milk to loosen the sauce. I don’t recommend freezing this dish, as the cream sauce can separate. Cheddar Parmesan Garlic Butter Chicken with Creamy Penne Pasta

FAQs

Can I use pre-cooked or rotisserie chicken?

Yes, I’ve used shredded rotisserie chicken before. I just skip the searing step and warm it in the skillet before adding cheese.

What’s the best cheese combo for this recipe?

I love using sharp cheddar and real Parmesan for bold flavor, but I’ve also mixed in Asiago or Gruyère for something different.

Can I substitute the heavy cream?

Yes, I’ve used half-and-half or a mix of milk and cream. Just be sure to simmer gently to avoid curdling.

How do I keep the chicken juicy?

I make sure not to overcook it—just until the internal temp reaches 165°F. Letting it rest for a few minutes before slicing also helps.

Is this recipe spicy?

Not by default, but I’ve added a pinch of red pepper flakes or cayenne to the butter for a gentle kick when I want extra flavor.

Conclusion

Cheddar Parmesan garlic butter chicken with creamy penne pasta is one of those dishes I always come back to. It’s rich, flavorful, and satisfying, with just the right balance of cheesy goodness and hearty pasta. Whether I’m cooking for guests or just treating myself, this recipe always delivers comfort and flavor in every bite.