Creamy Garlic Butter Chicken Penne in Parmesan Sauce Tips, FAQ & printable recipe

Tips for success

To add a touch of brightness to this rich dish, consider tossing in a handful of fresh baby spinach at the very end of the cooking process. The residual heat from the pasta and sauce will wilt the greens perfectly without overcooking them, adding a pleasant color and texture contrast to the creamy pasta.

If a deeper garlic flavor is preferred, add an extra clove or two, or allow the garlic to sauté in the butter for an additional thirty seconds before adding the cream. Always keep an eye on the garlic to ensure it remains golden rather than dark brown, as the flavor changes significantly once burnt.

Variations

• Spicy Garlic Chicken: Add a teaspoon of red pepper flakes to the skillet when sautéing the garlic. This introduces a subtle heat that cuts through the richness of the parmesan cream sauce, creating a balanced and bold flavor profile.
• Mushroom Garlic Penne: Sauté sliced cremini or button mushrooms in the butter before adding the garlic. The earthiness of the mushrooms complements the savory chicken and garlic butter, adding depth and texture to the final dish.

Storage and make-ahead

Fridge

Keep in an airtight container for up to 3 days.

Freezer

Freezing is not recommended as the cream sauce can break and lose its texture upon thawing.

Reheat

Reheat gently in a skillet over low heat, adding a splash of water to loosen the sauce.

Store any leftovers in an airtight container in the refrigerator for up to 3 days. When cooling leftovers, ensure they are placed in the refrigerator within 2 hours of cooking to maintain safety and quality.

The sauce may thicken significantly when chilled, so a small amount of water or cream might be needed during the reheating process.

While this dish is best enjoyed immediately after preparation, the components can be partially prepped ahead of time. The chicken can be sliced and stored, and the parmesan cheese can be grated.

However, the sauce and pasta should be cooked fresh, as the sauce can separate or become grainy if reheated incorrectly after being fully combined.

Serving ideas

Serve this creamy chicken penne in warm bowls to help maintain the temperature of the sauce for as long as possible.

A simple side of crusty bread or a fresh, crisp green salad with a light vinaigrette provides a wonderful balance to the richness of the pasta, making for a well-rounded and satisfying meal experience.

For an elegant presentation, garnish the finished dish with a sprinkle of freshly chopped parsley or a little extra grated parmesan cheese.

These small additions provide a fresh aroma and a visual pop that elevates the dish, making it look as good as it tastes when presented at the dinner table for family or guests.

Frequently asked questions

Recipe card

Creamy Garlic Butter Chicken Penne in Parmesan Sauce

Prep 10 minCook 15 minRest 5 minTotal 30 minServes 4

Ingredients

• 1 lb boneless skinless chicken breast, thinly sliced
• 12 oz penne pasta
• 3 tbsp unsalted butter
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated parmesan cheese

Instructions

1. Heat a large skillet over medium-high heat. Place the sliced chicken in the skillet. Sear until golden brown and cooked through, ensuring the internal temperature reaches 165°F (74°C). Remove the chicken from the skillet and set it aside to rest for at least 3 minutes.
2. In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about one minute until fragrant. Pour in the heavy cream and bring to a gentle simmer. Reduce the heat and stir in the grated parmesan cheese until the sauce is smooth and thickened.
3. While the sauce simmers, cook the penne pasta in a separate pot of boiling water according to package directions until al dente. Drain the pasta and add it directly to the skillet with the sauce. Toss in the cooked chicken and stir everything together until the pasta is well coated. Serve immediately while hot.

Contains: gluten, milk

Estimated nutrition per serving

Calories

650

Protein

35 g

Carbohydrates

55 g

Fat

32 g

Fiber

2.5 g

Sugar

3 g

Sodium

750 mg

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