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Garlic Butter Chicken Penne

A delightful dish combining tender chicken, penne pasta, and a rich, cheesy sauce bursting with flavor. Perfect for family dinners or special gatherings.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: dinner, Main Course
Cuisine: Italian
Calories: 700
Ingredients Method Notes

Ingredients
  

Pasta and Chicken
  • 12 oz penne pasta Feel free to swap for rigatoni or fusilli for a change.
  • 1 lb boneless skinless chicken breast or thighs Can be substituted with rotisserie chicken.
Cooking Oil and Butter
  • 1 tablespoon olive oil Any cooking oil will work.
  • 4 tablespoons unsalted butter Adds richness; margarine can be a dairy-free alternative.
Flavorings
  • 7 cloves garlic, minced Adjust based on your garlic preference.
  • Salt and pepper Salt and freshly ground black pepper Enhance flavor.
  • 1/2 teaspoon Italian seasoning Replace with dried basil or oregano if desired.
Creamy Sauce Ingredients
  • 1 cup heavy cream Opt for half-and-half for a lighter sauce.
  • 4 oz cream cheese, softened Mascarpone can serve as a delightful stand-in.
  • 1 cup shredded mozzarella cheese Freshly grated yields the best results.
  • 1/2 cup freshly grated Parmesan cheese Pecorino Romano can be used for a twist.
  • 1/4 cup reserved pasta water Use to adjust sauce thickness.
Garnish

Method
 

Preparation
  1. Cook the penne pasta according to package directions until al dente. Drain and set aside, reserving 1/4 cup of pasta water.
  2. In a large skillet, heat olive oil over medium heat. Add the chicken, season with salt and pepper, and cook until browned and cooked through, about 6-7 minutes. Remove from skillet and set aside.
Cooking
  1. In the same skillet, melt the butter and add minced garlic. Sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
  2. Stir in heavy cream, cream cheese, Italian seasoning, and reserved pasta water. Cook until the mixture is smooth and creamy.
  3. Add mozzarella and Parmesan cheeses to the sauce. Stir until melted and well combined.
  4. Return the cooked chicken and pasta to the skillet, tossing to coat everything evenly with the sauce.
  5. Serve hot, garnished with fresh parsley.

Notes

Add a squeeze of lemon juice for a bright zing. Toss in sautéed mushrooms or spinach for extra nutrition. Store leftovers in an airtight container in the refrigerator for up to 3 days.