Introduction
Garlic Butter Chicken & Cheesy Penne Dream Supreme is a comforting, indulgent dish that perfectly balances rich, creamy flavors with the bold, aromatic punch of garlic. This recipe features tender, juicy chicken nestled in a luscious garlic butter sauce, combined with al dente penne pasta smothered in a cheesy Parmesan cream sauce. It’s a dish that speaks to both simplicity and decadence, making it an instant favorite for home cooks looking to impress without spending hours in the kitchen.
What makes this meal truly special is the harmony of textures and flavors—the succulent chicken seasoned with Italian herbs and paprika, the silky, buttery garlic sauce, and the perfectly cooked penne that captures every bit of the creamy sauce. It’s an ideal choice for family dinners, cozy nights in, or even casual entertaining when you want to offer something both comforting and a little elevated. This one-pan wonder is ready in about 30 minutes, making it a go-to recipe for busy weeknights or weekend indulgences.
Whether paired with a simple green salad or garlic bread, this dish delivers a satisfying, hearty meal that brings warmth and smiles to the table. Its versatility also allows for easy modifications, so you can tailor the garlic intensity, cheese richness, or chicken cut to suit your taste and dietary preferences.
Nutritional Information
Per serving (approximate values):
- Calories: 650 kcal
- Protein: 45g
- Carbohydrates: 45g
- Fat: 30g
- Fiber: 3g
- Sodium: 720mg
Ingredients
- 1 lb boneless, skinless chicken breasts or thighs
- 12 oz penne pasta
- 4 tbsp unsalted butter
- 4 cloves garlic, minced
- 1 tsp Italian seasoning
- 1/2 tsp paprika
- Salt and freshly ground black pepper, to taste
- 1 cup chicken broth or stock
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 2 tbsp olive oil or avocado oil
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- Bring a large pot of salted water to a boil. Cook the penne pasta according to package instructions until al dente. Drain and set aside.
- Pat the chicken dry and season both sides evenly with salt, pepper, Italian seasoning, and paprika.
- In a large skillet over medium heat, heat olive oil. Add the chicken and cook for about 5-7 minutes per side, or until golden brown and cooked through. Remove chicken from the skillet and set aside to rest.
- Reduce heat to medium-low. Add butter to the same skillet. Once melted, add minced garlic and sauté gently for about 1 minute until fragrant, careful not to burn.
- Deglaze the pan with chicken broth, scraping up any browned bits from the bottom. Bring to a simmer.
- Add the cooked penne to the skillet and stir to combine, allowing the pasta to absorb some of the broth for about 2 minutes.
- Pour in the heavy cream and stir. Gradually add the Parmesan cheese, stirring continuously until it melts and the sauce thickens to a creamy consistency.
- Slice the cooked chicken into strips or bite-sized pieces and add it back to the skillet. Toss everything together so the chicken and pasta are well coated with the sauce.
- Adjust seasoning with additional salt and pepper if needed. Garnish with chopped fresh parsley before serving.
Cooking Tips and Variations
- Garlic care: Cook garlic gently over medium-low heat in butter to avoid bitterness from burning, ensuring a rich, aromatic flavor.
- Pasta water: Reserve some starchy pasta cooking water to add to the sauce if it needs loosening or extra creaminess without adding more cream.
- Cheese choice: Use freshly grated Parmesan for a smoother melt and superior flavor compared to pre-grated cheese.
- Chicken cuts: For leaner meat, use chicken breasts; for juicier, more flavorful meat, opt for thighs.
- Spice adjustment: Modify garlic quantity to either mellow or intensify the garlicky punch, and consider adding red pepper flakes for a subtle heat.
- Pasta substitution: If penne isn’t available, rigatoni or fusilli are excellent alternatives that hold sauce well.
- Lighter version: Substitute heavy cream with half-and-half or milk for less richness, though the sauce will be lighter in texture.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, gently warm the dish in a skillet over low heat, adding a splash of chicken broth or milk to loosen the sauce and prevent it from drying out. Avoid microwaving on high to keep the chicken tender and the sauce creamy. This dish also freezes well—cool completely before freezing and thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I use other types of pasta besides penne?
Yes, rigatoni, fusilli, or even farfalle are great alternatives because their shapes help hold the creamy sauce well. Just adjust cooking time according to the pasta package instructions.
Is it possible to make this dish dairy-free?
Absolutely. Substitute butter with dairy-free margarine or oil, use coconut cream or a dairy-free heavy cream alternative, and opt for a dairy-free Parmesan-style cheese or nutritional yeast to keep the creamy texture and flavor.
How do I prevent garlic from burning when making the sauce?
Cook garlic over medium-low heat and add it after the butter has melted but before it starts to brown. Stir constantly and remove from heat if it begins to brown too quickly, as burnt garlic tastes bitter and can spoil the sauce.
Can I prepare this recipe ahead of time?
You can cook the chicken and pasta separately in advance and store them in the refrigerator. Make the sauce fresh just before serving and combine everything last minute to maintain the best texture and flavor.
