Here’s an article I put together based on the recipe info you sent + similar recipes I found. I hope it helps when I make this dish next time.

This is a comforting, rich pasta dish where juicy chicken is cooked in garlic butter, then combined with cheddar and Parmesan cheese for a creamy sauce, all mixed through penne pasta.

Cheddar Parmesan Garlic Butter Chicken with Creamy Penne Pasta

Why I’ll Love This Recipe

The cheese combo (cheddar + Parmesan) gives a deeper, more complex richness than just one kind of cheese.
Garlic butter adds an aromatic warmth and a luxurious finish.
Penne pasta holds sauce well, so each bite has good balance between pasta, sauce, and chicken.
It’s fairly straightforward (nothing too fancy), but feels indulgent.
Great for dinners when I want something hearty and satisfying.

Ingredients

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

penne pasta (about 12 oz)
chicken breast (cut into chunks / pieces)
butter (several tablespoons)
garlic cloves, minced (about 4)
cheddar cheese
Parmesan cheese
salt & pepper
garlic powder & onion powder (optional)
Cream or milk (to help make it creamy)
Possibly chicken broth for thinning the sauce

Directions

Here’s how I’d make it, combining the details from what you sent + what I found in similar recipes:

Boil the penne pasta in salted water until al dente, then drain.
While pasta is cooking, season the chicken with salt, pepper, and optional seasonings (garlic powder, onion powder).
In a pan, melt butter and cook the chicken pieces until browned and just cooked through. Remove chicken and set aside.
In the same pan, add more butter (if needed) and sauté the minced garlic until fragrant (but not burnt).
Add in cream (or milk) and/or chicken broth, then reduce a little to let it smooth out.
Add cheddar and Parmesan cheeses, stirring until melted and sauce is smooth. Adjust seasoning.
Return chicken to the sauce, then toss in the pasta so everything is coated.
Let it all heat through briefly, then serve hot.

Servings and timing

Servings: 4 people (roughly) — good for a family meal.
Prep Time: ~10‑15 minutes (cutting chicken, mincing garlic, measuring)
Cook Time: ~20 minutes or so (pasta + chicken + sauce)
Total Time: ~30‑35 minutes

Variations

I could use other pasta shapes (farfalle, rigatoni) instead of penne.
Swap cheddar for another melting cheese like mozzarella, gouda, or mix cheeses.
Add vegetables: broccoli, spinach, mushrooms or peas would work well.
Spice it up: red pepper flakes or paprika for heat.
Use chicken thighs instead of breast for more juiciness.
Make it lighter: use half‑and‑half or milk instead of heavy cream; reduce cheese.

Storage / Reheating

Storage: After cooling, store in an airtight container in the fridge. Should keep well for about 3‑4 days.
Reheating: Gently reheat on stove with a splash of milk or cream to loosen sauce (if it’s thickened). Alternatively microwave, again adding a little liquid so sauce doesn’t dry or separate.

FAQs

What kind of chicken works best?

I prefer boneless, skinless chicken breasts for even cooking, but thighs are also great if I want more moisture and flavor.

Can I make this gluten‑free?

Yes — just use gluten‑free pasta instead of regular penne. Everything else is usually okay, though check cheese labels if very sensitive.

What if I don’t have both cheddar and Parmesan?

Using just one works. Parmesan gives sharp, savory notes; cheddar adds creaminess and a stronger cheese flavor. It’s nice to have both but not absolutely necessary.

How do I prevent the sauce from becoming grainy?

I make sure cheese is added off heat or on very low heat so it melts gently. Also, stirring constantly helps. If sauce is too thick, I thin with broth or milk.

Can I prep ahead of time?

Yes. I can cook the chicken and pasta ahead, store separately. When ready to eat, I reheat the sauce, add chicken + pasta together so it doesn’t get soggy, finishing with cheese freshly melted in.

Conclusion

I really like this dish because it strikes a balance between hearty comfort food and something I’d be excited to eat again. The mix of cheddar + Parmesan + garlic butter gives richness, while the pasta makes it familiar. It’s fairly easy to pull together, versatile, and good for leftovers. If I try it, I’ll probably add some spinach or broccoli for color and greens.