Ingredients
- 12 oz penne pasta
- 1 lb boneless, skinless chicken breasts, cut into chunks
- 3 tbsp butter (plus extra if needed)
- 4 garlic cloves, minced
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1 cup heavy cream (or milk for lighter version)
- 1/2 cup chicken broth (optional, for thinning sauce)
- 1 tsp salt (to taste)
- 1/2 tsp black pepper (to taste)
- 1/2 tsp garlic powder (optional)
- 1/2 tsp onion powder (optional)
Instructions
- Bring a large pot of salted water to a boil. Cook the penne pasta until al dente, then drain and set aside.
- Season chicken pieces with salt, pepper, and optional garlic/onion powder.
- In a large skillet, melt 2 tbsp butter over medium heat. Cook chicken until browned and cooked through, then remove and set aside.
- In the same skillet, add remaining butter if needed. Sauté minced garlic until fragrant (about 1 minute).
- Pour in cream (or milk) and chicken broth if using. Simmer briefly until slightly thickened.
- Stir in cheddar and Parmesan cheeses until melted and sauce becomes smooth. Adjust seasoning with salt and pepper.
- Return chicken to skillet and stir to coat in sauce.
- Add drained pasta to skillet and toss until evenly coated.
- Cook for 1–2 minutes to heat through, then serve hot.
Notes
- Substitute penne with rigatoni, farfalle, or fusilli for variation.
- Use chicken thighs instead of breasts for extra juiciness.
- Add vegetables like spinach, broccoli, peas, or mushrooms for added nutrition.
- To make gluten-free, swap penne with gluten-free pasta.
- For reheating, add a splash of milk or broth to loosen the sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1 plate (about 1/4 of recipe)
- Calories: 620
- Sugar: 3g
- Sodium: 650mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 135mg
