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

Tips for success

To elevate the flavor of this dish even further, consider roasting the garlic with a sprig of fresh rosemary or thyme inside the foil packet. This infuses the garlic cloves with a subtle herbal note that pairs beautifully with the creamy butter sauce.

Additionally, ensure the pasta is cooked exactly to al dente, as it will continue to soften slightly when baked in the oven with the creamy sauce, preventing it from becoming mushy.

If a more luxurious sauce is desired, stir in a handful of freshly grated Parmesan cheese right before tossing the pasta and chicken. The Parmesan adds a salty, nutty complexity that cuts through the richness of the heavy cream and butter.

Remember to grate the Parmesan from a block rather than using pre-packaged grated cheese, as fresh cheese melts much more smoothly and integrates perfectly into the velvety sauce without creating a gritty texture.

Variations

• Spicy Garlic Butter Penne: Add a teaspoon of crushed red pepper flakes to the foaming butter along with the roasted garlic to give the creamy sauce a subtle, warming kick.
• Spinach and Mushroom Penne: Sauté sliced cremini mushrooms and fresh baby spinach in the butter before adding the cream for an earthy, vegetable-rich twist on the classic recipe.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.

Freezer

Freezing is not recommended as the heavy cream sauce may separate and become grainy upon thawing.

Reheat

Reheat gently in a saucepan over low heat, adding a splash of milk or broth and stirring constantly until hot and creamy.

Any leftover chicken penne should be cooled to room temperature for no more than two hours before being transferred to an airtight container. Store the container in the refrigerator for up to three to four days. Because the cream sauce can thicken and separate slightly when cold, it is best to reheat it gently with a splash of milk or chicken broth to restore its original creamy consistency.

While pasta is always best enjoyed fresh, components of this dish can easily be prepped ahead of time to save minutes on busy nights. Roast the garlic bulb and cook the chicken up to three days in advance, storing them separately in the refrigerator.

When ready to serve, boil the pasta and assemble the sauce as directed; the pre-cooked chicken will warm through perfectly as it simmers in the cream sauce before baking.

Serving ideas

Serve this rich and comforting pasta directly from the skillet to keep it piping hot and preserve that epic, gooey cheese pull that makes the dish so appealing.

Place the skillet on a heat-resistant trivet in the center of the table, allowing guests to help themselves to generous portions. A large serving spoon or pasta fork is ideal for scooping up the penne along with plenty of melted mozzarella.

To balance the richness of the garlic butter and cream, pair this dish with a crisp, bright green salad dressed in a simple lemon vinaigrette. Lightly steamed green vegetables, such as broccoli florets or asparagus spears, also make excellent side dishes. A basket of warm, crusty rustic bread is perfect for wiping up any leftover creamy garlic sauce from the plate.

Frequently asked questions

Recipe card

Creamy Garlic Butter Chicken Penne with Roasted Garlic

Prep 15 minCook 25 minRest 5 minTotal 45 minServes 4

Ingredients

• 8 oz penne pasta
• 1 lb boneless, skinless chicken breasts
• 1 tsp Italian seasoning
• 4 tbsp unsalted butter
• 1 head roasted garlic, soft and ready to squeeze
• 1 cup heavy cream
• 1 1/2 cups shredded mozzarella cheese
• 2 tbsp fresh parsley, finely chopped

Instructions

1. Bring a large pot of water to a rolling boil over high heat. Add the penne pasta and cook according to the package instructions until it is just al dente, which is usually about 8 to 10 minutes. Drain the pasta thoroughly in a colander and set it aside, making sure not to rinse it so the starch remains to help the sauce cling.
2. Heat a large oven-safe skillet over medium-high heat. Season the chicken breasts evenly with Italian seasoning. Add the chicken to the hot skillet and sear for 6 to 8 minutes per side, or until the chicken is cooked through to a safe internal temperature of 165°F (74°C). Transfer the chicken to a cutting board, let it rest for a few minutes, then slice it into bite-sized strips.
3. Reduce the skillet heat to medium. Add the unsalted butter to the same skillet, letting it melt and foam. Squeeze the soft cloves of the roasted garlic bulb directly out of their skins into the melted butter. Use a wooden spoon or spatula to mash the sweet garlic cloves, stirring them continuously to incorporate them fully into the foaming butter.
4. Pour the heavy cream into the garlic butter mixture, stirring constantly to combine. Bring the sauce to a gentle simmer over medium-low heat. Let the cream simmer for 3 to 4 minutes, stirring occasionally, until it starts to thicken slightly and coats the back of a spoon.
5. Add the sliced chicken and the cooked penne pasta back into the skillet with the cream sauce. Toss the ingredients thoroughly using tongs or a large spoon, ensuring every piece of pasta and chicken is completely coated in the rich, garlic-infused sauce. Simmer for an additional minute to allow the pasta to absorb the flavors.
6. Preheat the oven to 400°F (204°C) if not already done. Sprinkle the shredded mozzarella cheese evenly over the top of the chicken and pasta mixture in the skillet. Transfer the oven-safe skillet to the preheated oven and bake for 10 minutes, then turn on the broiler for 2 to 3 minutes to brown the cheese.
7. Carefully remove the hot skillet from the oven using oven mitts. Let the pasta rest for 2 to 3 minutes to allow the cheese to set slightly. Sprinkle the finely chopped fresh parsley over the top for a pop of color and freshness, then serve warm directly from the skillet.

Contains: gluten, milk

Estimated nutrition per serving

Calories

680

Protein

35 g

Carbohydrates

48 g

Fat

38 g

Fiber

3 g

Sugar

4 g

Sodium

580 mg

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