Creamy Garlic Butter Chicken Penne with Cream Cheese Tips, FAQ & printable recipe

Tips for success

To achieve the ultimate glossy pasta sauce, always stir in a splash of the reserved starchy pasta water right at the end of tossing.

The starch acts as a natural binder, helping the fat in the butter and cream cheese emulsify with the liquid, which prevents the sauce from turning greasy or dry as it sits. Start with just a tablespoon or two and increase as needed to reach the desired consistency.

When searing the chicken, avoid overcrowding the skillet. If the chicken pieces are too close together, they will steam in their own moisture instead of browning.

Cook the chicken in batches if necessary to ensure a deep, golden-brown crust that locks in the juices and enhances the overall flavor of the dish. A properly seared chicken piece adds both texture and visual appeal to the final plate, making the dish look as good as it tastes.

Variations

• Spicy Garlic Penne: Add half a teaspoon of crushed red pepper flakes to the butter along with the garlic for a subtle heat that cuts through the rich cream.
• Spinach and Mushroom: Sauté sliced cremini mushrooms with the garlic, and fold in fresh baby spinach leaves right before tossing the pasta to add color and texture.
• Parmesan Herb Crust: Mix half a cup of grated Parmesan cheese with panko breadcrumbs and melt it under the broiler for a crispy, golden topping.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 days.

Freezer

Freezing is not recommended, as the cream cheese and heavy cream sauce will likely separate and become grainy upon thawing.

Reheat

Reheat gently on the stovetop over low heat, adding a splash of milk or broth to loosen the sauce, stirring constantly until hot.

Store any leftover chicken penne in an airtight container in the refrigerator for up to three days. To prevent the pasta from absorbing all the sauce and becoming dry, let it cool completely at room temperature for no more than two hours before sealing and refrigerating. This rapid cooling helps maintain food safety and preserves the texture of the cream sauce.

The chicken can be prepped and seared up to a day in advance, then stored in the refrigerator. The sauce is best made fresh, but the entire dish can be assembled, covered tightly with foil, and refrigerated for up to twenty-four hours before heating. When ready to serve, simply warm it through on the stovetop or in the oven until the cheese is completely melted.

Serving ideas

Serve this rich pasta warm, directly from the skillet or transferred to a large, pre-warmed ceramic serving bowl. Pair it with a simple, crisp green salad tossed in a light vinaigrette to balance the richness of the cream cheese and garlic butter sauce.

The acidity of the dressing cuts through the heavy cream beautifully, creating a well-rounded meal that feels both satisfying and elegant.

Garlic bread or warm crusty Italian bread makes an excellent accompaniment for scooping up any extra sauce left on the plate.

For a touch of acidity, offer fresh lemon wedges on the side, as a light squeeze of lemon juice over the pasta can brighten up the heavy cream flavors. This simple addition adds a refreshing contrast to the savory garlic and cheese, enhancing the overall dining experience.

Frequently asked questions

Recipe card

Creamy Garlic Butter Chicken Penne with Cream Cheese

Prep 15 minCook 20 minTotal 35 minServes 4

Ingredients

• 12 oz penne pasta
• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 4 tbsp unsalted butter
• 4 cloves garlic, minced
• 4 oz cream cheese, softened and cubed
• 1 cup heavy cream
• 1 cup shredded mozzarella cheese
• 2 tbsp fresh parsley, finely chopped

Instructions

1. Cook the penne pasta in a large pot of boiling water according to the package instructions until al dente. Drain the pasta, making sure to reserve half a cup of the starchy cooking water for later adjustments.
2. Heat a large skillet over medium-high heat and sear the chicken breast pieces until golden brown on all sides and cooked through to a safe internal temperature of 165°F (74°C). Remove the chicken from the skillet and set aside on a clean plate.
3. Reduce the skillet heat to medium and melt the unsalted butter. Add the minced garlic to the melted butter and sauté, stirring constantly to prevent burning, for about one minute until highly fragrant.
4. Add the cubed cream cheese and heavy cream to the skillet. Whisk constantly over medium-low heat until the cream cheese melts completely and blends seamlessly into the heavy cream, creating a smooth, bubbling sauce.
5. Add the cooked penne pasta and seared chicken back into the skillet with the cream sauce. Toss everything together until the pasta and chicken are thoroughly coated, adding a splash of the reserved pasta water if the sauce is too thick.
6. Sprinkle the shredded mozzarella cheese evenly over the top of the pasta. Cover the skillet with a lid for two minutes to let the cheese melt completely. Garnish with the finely chopped fresh parsley before serving.

Contains: gluten, milk

Estimated nutrition per serving

Calories

900

Protein

44.5 g

Carbohydrates

66.2 g

Fat

52 g

Fiber

2.5 g

Sugar

3.5 g

Sodium

650 mg

Automatic estimate from the ingredient list, not laboratory-verified.